About
I am an accomplished chef with over 20 years of experience in crafting Michelin-standard food, including a season as the sole chef on 28m-44m superyachts. I have a very good knowledge of Mediterranean, Nordic, and culturally adaptive menus, delivering fine dining for diverse clients. My skills include provisioning, galley management, and sustainable practices, ensuring exceptional guest experiences in high-pressure settings.
Personal Details
Career Objective
To leverage my extensive culinary expertise and yacht experience to provide exceptional dining experiences for clients in high-end settings.
Experience
Chef
Sole chef responsible for all culinary operations on a brand new 44m superyacht, serving daily meals, snacks and canapés to owners and guests. Designed and executed menus, with the chief stew. Including vegan and dietary-specific options for crew. Managed provisioning and inventory, ensuring seamless operations and cost efficiency. Maintained impeccable galley standards.
Chef
Sole chef and cooked for up to 8 guests and 4 crew on a 29m yacht, delivering personalized dining experiences. Crafted daily menus mostly Mediterranean cuisine. Oversaw provisioning, stock management, and cleanliness of the galley. Also assisted with deck operations to support team.
Chef/Consultant
Served as a key consultant and menu concept developer for the successful launch of a new fine dining seafood restaurant. Designed an innovative menu blending local ingredients with seafood and Nordic influences, earning critical acclaim.