About
With over three years as a Sole Chef on similar-sized sailing vessels, paired with a lifelong sailing background and French culinary foundation, I bring immediate value onboard. Cooking underway is second nature to me. Having delivered sailing yachts and raced on a J/111 team in California, I understand performance sailing, timing, and disciplined galley movement during maneuvers. Organization and galley management define my style. I excel at pre-season setup, strategic provisioning for passages, and maintaining a clean, efficient, structured galley at all times. My cuisine blends Mediterranean elegance with strong French roots — fresh, seasonal, balanced, and adaptable — refined for owners while remaining consistent and energizing for crew during regattas and active cruising.
Personal Details
Career Objective
To leverage my culinary skills and hospitality experience in a dynamic environment, ensuring exceptional service, safety first, and memorable experiences for guests of all ages.
Passports
Hobbies & Interests
Sailing, Dressage Horse trainer, Yoga Student (20 years) , Swimming, snorkeling, Diving, Paddleboarding. Self-taught bread maker. Baking desserts, playing with Puff pastry.
Experience
Chef and Stew
CurrentChef / Stew | M/Y Cool Breeze (82’ Viking Fishing Vessel) | June 2025 – Present Serving a crew of 4 and 4–8 guests on board this active sportfishing program. Responsible for full culinary and stewarding duties, ensuring a high standard of service in a dynamic environment. Key Contributions: Prepare and present three daily plated, nutritious meals, adapting to dietary needs and preferences. Bake fresh breads, cakes, cookies, and pastries daily to elevate guest and crew experience. Fillet and prepare freshly caught fish for sushi and sashimi, highlighting creativity with the catch of the day. Manage stewardess responsibilities, including turn-up and turn-down service, laundry, provisioning support, and maintaining vessel cleanliness. Deliver multi-role flexibility, supporting both galley and interior operations with professionalism.
Sole Chef/Logistics
Sole Chef | M/Y Moana (58m Motor Catamaran) | March – May 2025 Instrumental in readying the yacht for departure after a delayed arrival from Europe, taking on extensive operational, provisioning, and culinary responsibilities during a challenging startup period. Key Contributions: Provisioned and menu-planned extensively for owners, guests, and crew, meeting complex dietary needs for six adults and four children. Delivered a structured daily service: breakfast, lunch, children’s dinner, afternoon cake, canapés, and plated dinners. Baked fresh breads, pastries, and desserts daily, ensuring variety and quality in all meals. Coordinated accommodations and logistics for two French captains overseeing ongoing repairs, including housing and vehicle rentals. Managed a three-month supply of provisions, using vacuum-sealing techniques to maximize freshness of baked goods, vegetables, and perishables. Assisted the initial captain with stewardess interviews by bridging a language barrier. Took initiative beyond the galley, applying entrepreneurial and organizational skills to support vessel readiness amidst delays, mechanical issues, and late crew arrivals. Consistently worked 16-hour days, building highly customized menus and provisioning systems tailored to dietary restrictions and young children. Cruising destinations included Turks and Caicos and the Bahamas.
Sole Chef
Revamped the galley and performed inventory checks to enhance cookware and maximize provisions space. Sole chef for 12 guests celebrating the Christmas and New Year holiday season. Plated 3 meals per day for 21 days, including nightly canapes, desserts, and fresh bread.
Certifications & Qualifications
Other
Languages
References
Full reference details available through an employer account