About
Culinary trained chef with a career spanning +25 years. Extensive experience at sea on motor and sailing yachts ranging from 34m to 113m, both private and charter. Five years experience as head chef of a two Michelin star restaurant in Stockholm, Sweden. Strong management track record. Structured, organized, having a very developed eye for detail and high working standards.
Personal Details
Career Objective
Looking to use the knowledge and experience I've built up over my career to obtain head chef position on a professionally run vessel.
Passports
Hobbies & Interests
Hobbies outside of my work have always been a big part of my life. I enjoy traveling, photography, and hiking. I've gone on long treks in the Alps and Himalayas, walked the 800 km Camino de Santiago in Spain, the 1300 km Shikoku Henro in Japan, as well as a four-month 2500 km hike along the Appalachian Trail some years ago. I am an avid reader and have a long-standing interest in India. I have been able to spend a bit of time there, and I am constantly drawn to books on its history and culture. During the 2020 lockdown I began studying Urdu with an online tutor in Delhi, as well as taking a ten-week distance learning course on Islamic art and architecture through the University of Oxford.
Experience
Rotational sole chef
Worked as rotational sole chef of busy private/charter sailing yacht. Joined in the middle of an owner's trip in the Galápagos and travelled to French Polynesia where we spent the next two months on owner trips. Catered to 15 crew and very health conscious and active owners. Reorganized the galley department from the ground up, which for the previous year had been run by a succession of temp chefs. Created a detailed galley handbook collecting the recipes I developed for the owner's dietary program as well as easy to follow inventory controls and guides that would help two rotational chefs work together to serve the owners in a seamless manner whilst travelling off the beaten path around the Pacific.
Sole Chef
Worked as sole chef on very busy American owned private/charter vessel with 10 crew on board with frequent back to back trips. My duties involved producing breakfast buffets alongside daily specials and à la carte service, lunch buffets, afternoon canapés, and three course plated dinners. Beachside barbecues, theme nights, and birthday celebrations were also a frequent part of the program. Joined the boat in the Azores and departed in San Diego after two winter seasons in the Caribbean, a long summer season in Greenland and another in Costa Rica and the Galápagos.
Second Chef / Temporary Head Chef
Employed as second chef in galley team of four on very busy live aboard Russian owned yacht. I took on head chef responsibilities for three months while our head chef was on leave. Catered to a variety of diets: Keto, Kosher, vegetarian, and vegan. Produced weekly Shabbat dinners and responded around the clock to a multitude of requests for specific foods that deviated from the ten-part breakfast, lunch, and dinner menus on offer daily.
Certifications & Qualifications
Other
Languages
References
Full reference details available through an employer account