About
I am an organised, calm & mature minded chef with a positive, can do attitude. I have an extensive fine dining restaurant career and years of worldwide yachting experience. I value a cohesive, drama free & respectful work environment and believe I can be a valuable asset to your program. I am looking to work under a seasoned and well mannered head chef to expand my culinary and industry knowledge to achieve my goal of becoming a head chef on a larger vessel. I understand the requirements for a successful charter, not only in terms of budgeting, provisioning and culinary excellence, but also the teamwork required by all the departments to create unforgettable guest experiences. I am able to work autonomously and well with others, keep a clean and organised galley at all times, communicate clearly, focus on health and nutrition for the crew while creating exceptional guest menus. I pride myself on making as much as possible from scratch, including breads and desserts.
Personal Details
Career Objective
My long term goal is to get a 2:2 rotational position as a head chef onboard a 80m+ Dual Season charter M/Y, to achieve this I believe my best option it to work under a seasoned, well mannered head chef of a larger vessel.
Passports
Visas
Hobbies & Interests
Socialising with the crew off the boat, gym, scuba diving, reading and writing, music, hiking, exploring new places, learning new cuisines, meeting new people, passion projects.
Experience
sole chef
heavy charter luxury catamaran, 24 - 72 hr turn around, back to back, 4 crew, 8 guests, based out of the BVI / USVI. vessel accounting
Sole Chef
9 crew, 12+ guests. I joined the boat in Fort Lauderdale in march 2025 before heading to Panama and the Galapagos for a 14 day boss trip. Due to the remote location, there are various laws and procedures I had to adhere to protecting the environment and limiting the impact had on the delicate eco system, including only provisioning fresh produce from approved suppliers in the area. I was requested to do a central and South American themed menu and had many surprise guests and allergies along the way. after the trip was finished, we headed back to Fort Lauderdale for an extended shipyard period.
sous chef
Sous / crew chef for 29 crew and 12 guests. Antigua boat show, new owner boss trip for 8 days, Christmas / new years charter In the Caribbean.
Certifications & Qualifications
Other
Languages
References
Full reference details available through an employer account