About
Personally, I'm a very free spirit at heart, but that doesn't mean for a minute that I'm wishy-washy. I believe I'm ethical and principled and I have a very enthusiastic and determined work ethic. I value integrity highly and always hold the view that honesty is the best way forward, regardless of a possible more difficult path. Regarding my experience, I'm a versatile culinary professional with over 20 years’ experience across superyachts, high-end hospitality, event catering, and as the owner of an artisan bakery. In yachting since 2023 as Chef and Stewardess/Cook, with strong experience in seasonal and contract roles. Highly organised and proactive, confident managing galley operations, provisioning, stock control, and budgeting independently. A clear communicator who adapts easily to different teams and guest profiles.
Personal Details
Career Objective
I absolutely love the adventure and travel that comes with the yachting industry, and the associated experiences that it affords me. My most important objective is always to find a great boat, with great crew and a destination I haven't yet discovered or a new and interesting itinerary
Passports
Hobbies & Interests
Minimalist living, Nomadic lifestyle, Hiking, Swimming, Discovering new food & eating good food, walking the streets of new cities & getting lost, Spending time with people who add value to my life
Experience
Chef & kitchen manager
Sous chef & kitchen manager, responsible for management of 2 kitchens & all menu planning & execution of catering & baking for crew of 150 on international film production
Chef/ stew
Sole chef onboard a private 33m motor yacht, solely responsible for all menu planning for breakfast, lunch & dinner daily, food preparation, galley management & provisioning, & end of season galley clean down & wrap up, along with boat wrap up with stewardess & captain. Also assisted the stewardess daily with her interior responsibilities where possible. The owner & family (7 in total) were onboard for the entire season, over & above other guests throughout the season, & ate all meals onboard. Cuisines included Mediterranean, Italian, Greek, French, Asian, Mexican & American. Food service was family style & plated. The boat covered summer cruising in Cannes & St Tropez.
Sous chef & kitchen manager
Sous chef & kitchen manager, responsible for management of 2 kitchens & all menu planning & execution of catering & baking for crew of 150 on international film production
Certifications & Qualifications
Other
Languages
References
Full reference details available through an employer account