Peter Frost

Overseeing the day to day running of the galley operations, including the management of a sous chef crew food standards for 22 crew and up to 16 guests, responsible for the Food safety Management onboard. With the yacht being world cruising provisioning in very remote locations such as Greenland, Bora Bora, French Polynesia, New Zealand and Australia was under my management and provisioning for long passages of up to 3 weeks at sea at a time. Cooking for guest requirements, Guest cooking for both private (American owners and a wilder palette for charter guests. Providing menus within vegan restrictions, dairy free, vegetarian, and Arabic. Full beach set up BBQ, shoreside Pizza lunches with portable pizza ovens, extensive Canape cruises, themed dinners, Michelin standard tasting menus of multiple cuisines such as Japanese, Mexican, Spanish, Middle easter, south American, African and Asian late-night snack menus, Breakfast menus and Kids menus was also a requirement all created to a guest standard. Overseeing the completion of new galley fittings and equipment on 3 separate shipyard periods and setting up remote cooking for these periods when the galley was out of commission guests, responsible for the Food safety Management onboard.

Working for an American family on this Private and charter vessel, cruising North America and the Bahamas, catering for older client which included creating reduce sugar and low carb menus for dietary purposes heavily used charter vessel and guest use, with short turnaround times and managing the covid restrictions with regards to provisioning and galley operations being restricted at times with shoreside provisioners, creating vast multi cuisine menus, brunches and beach set up as well as kids menus, cooking workshops for our charter guests Management of a sous chef and overseeing crew food for 14 crew and guest cooking for 12.

Russian owned private/charter yacht. Rotated with the head chef whilst he was on paternity leave, this very busy charter boat with 4 charters during my time on board, private Russian owner trips also, all charters being Russian and American clients. Bespoke buffet lunches and vast buffet dinners alongside Michelin standard tasting menus was the norm. Cruising Croatia and often going ashore daily for fresh produce at the wonderful markets. Setting up a new account format on board, stock taking and sop systems. Provisioning and organizing the galley and overseeing the daily running of the galley to always produce Crew food for 19 crew and Guest food for 14 guests.