Jordan Watt

Responsible for all culinary operations on board a 45-metre motor yacht operating across French Polynesia and the wider South Pacific. Provided high-quality, diverse menus for 9 crew and up to 10 guests for both private and charter trips, maintaining consistency under pressure and adapting to last-minute itinerary changes. Designed and executed guest menus up to 6 courses, as well as themed nights, dietary-specific meals, and elevated service for UHNW clientele. Managed crew nutrition, delivering fresh, balanced meals daily while keeping variety high during long runs away from port. Excellent provisioning in remote and challenging environments, including Tahiti, Moorea, and outer islands with limited suppliers. Skilled at improvising with available produce and maximizing quality and value. Experienced in budget management, stock rotation, waste reduction, and maintaining accurate inventories for extended passages. Upheld strict galley cleanliness, HACCP standards, and food safety procedures in tropical climates.

Managed a dual-role position, including culinary planning and deck operations. Designed and executed menus tailored to guest preferences, managing food inventory, and ensuring timely meal preparation. Coordinated with the captain and crew to plan daily operations, including meal schedules, provisioning, and yacht maintenance. Performed deck duties such as mooring, deck cleaning, and ensuring the yacht’s cleanliness and safety. Ensured smooth communication and collaboration between galley, interior and deck, contributing to the efficient running of the yacht.

Full creative control of the menu for up to 12 guests. Expansive breakfast spread including cooked options, 5 course dinner with additional canapés/cheese options, daily sweet and savoury afternoon teas. Sole provisioning and utilising the best produce in an Alpine Resort. Communication with guests pre-arrival and during their stay in resort. Catering to various specialist diets.