Of all the experiences that superyacht owners and guests rave about, it’s often the meals served onboard. And no wonder. Superyacht chefs are at the top of their game, professionals who’ve worked in some of the best hotels and restaurants worldwide, and for some of the most demanding clientele. As much as yacht galleys have top-of-the-line equipment, they’re never big enough, or have enough storage. Despite that, superyacht chefs cater to restricted diets, fads, and food allergies with grace. They have extensive knowledge of seasonal and geographic influences on food. They can walk into a seemingly ramshackle market and, despite the limited availability of produce, find what’s needed to create a magical meal onboard.
Simply put, their repertoire of skills is extraordinary. Combined with terrific tales of how they created their recipes or adapted ones to suit limited ingredient supply, they are masterful storytellers, too. Their stories, and recipes, could—and should—fill a book. A book that together, you can give to close friends and family, charter guests, and more.
Why? The question should be, why not? Walk into any bookstore or log on to Amazon.com, and you’ll find hundreds of cookbooks. They’re written by celebrity chefs, mom chefs, you name it. Superyacht chefs are just as super, and superb.
Several years ago, I met a superyacht chef whose flourless chocolate cake had me practically licking my fork clean. No tasteless brick this; rich, smooth-as-silk chocolate melted in my mouth. I’d tasted plenty of flourless chocolate cakes before, prepared by some truly talented pastry chefs, but this was heaven on a plate. Similarly, five (!) other desserts he prepared the same day were extraordinary. As I sat with him in the galley, we talked about his background. Australia-born, he fell in love with food at a young age. In fact, while boys his age were dreaming of becoming football stars, he had visions of fried this and sautéed that dancing in his head. He went on to attend culinary school, and then landed a few jobs in restaurants. In his mid-2os, he was living the life he’d imagined… until a fellow foodie friend landed a job aboard a yacht. He’d never heard of the superyacht lifestyle before, but was fascinated. A few inquiries later, and he was in his first galley. And he’s never looked back.
Though I spent just about an hour or so with this chef, clearly I’ve never forgotten him.
Your chef is just as unforgettable. Let’s tell his or her stories, and share the great recipes, together.