Get a taste of the yachtlife with recipes, travel tips, and behind the scenes interviews from OceanScape Yacht chefs
With so many holidays coming up and plenty of hosting opportunities, you might be in need of some inspiration in the kitchen! We have no shortage of interviews with our yacht chefs across our blog or menu samples for you to peruse, but what if you wanted to have a look at it all in […]
There’s a lot of talk about the food experience on a superyacht charter, and that’s no surprise: with a private chef onboard, the yachting culinary experience is definitely something to get excited about. But maybe we’re missing something. For where there is fine food, there is always fine drink to accompany it- and the beverages […]
Looking to inject a little excitement and variety into your menu lately? Need a little recipe inspiration for your home cooking? We have no shortage of interviews with our yacht chefs across our blog or menu samples for you to peruse, but what if you wanted to have a look at it all in one […]
One of the best parts of any superyacht vacation is the food. Imagine having a personal chef who each morning buys fresh provisions in order to prepare gourmet meals catered to your personal tastes! Superyacht chefs are a special bunch. It takes an adventurous soul to leave the land behind and create Michelin-quality meals in […]
Did you enjoy our podcast last week with Ron Holland? Just in case you missed it, you can access it through this link here. This week I am excited to head back into the galley with Kiwi luxury yacht chef, Jillea Hewitt. Following a massive career change, she ditched the finance world to become a […]
Welcome to our first chef series of 2020! I had a great time chatting with chef Jeanri van der Watt recently about her experience working as a chef in the luxury yacht industry and how she caught the travel bug. When did you become a yacht chef? I always wanted to see and explore more […]
In today’s blog, I have the great pleasure of sitting down with Vikki Horvath, who entered the world of luxury yachting a mere two years ago as a stewardess but has been thriving in the field. Ever wonder what it’s like being the newbie entering this industry? Read on for the inside scoop with Vikki! […]
Just in case you missed out on our delicious podcast with Chef Grace Dvornik earlier this year, I wanted to share a few of the hottest soundbites here for you! And of course the link to the full podcast so you can catch it now! How did you become a chef onboard luxury yachts? I […]
Have you started to notice a theme around here? One of our favourite parts of the luxury yacht experience has to be the food! So we were incredibly lucky that famed luxury chef Michel Thomann took a few minutes to sit down with us recently to talk not only about food but why it is […]
As we cling to the final days of summer nights, we just had to share this interview with Chef Fotini Pilarinou onboard luxury yacht Manu, based in the Greek isles! Come and daydream with us for a moment…. Can you tell us a bit about your time working onboard yachts? I have been in the […]
Hope your week is off to a good start! I moved house over the weekend and one thing helped me get through? The person behind The Superyacht Chef on Instagram. Just in case you wanted all of the drool-worthy food shots in one place, the elusive Superyacht Chef wanted to create a space where luxury […]
It’s a new month and time for a new podcast episode on Sea the World Differently with OceanScape Yachts! I am very excited to welcome another special guest to the show today. Luxury yacht chef Grace Dvornik is joining us to talk all about working in the yachting industry and why she absolutely loves what […]
I hope your week is off to a great start! Today we are headed back into the galley with Chef Luka as he discusses all things food-related and shares a bit about his experience working on luxury yachts. How did you become a superyacht chef? I was working in one of the best Croatian seafood […]
I hope your week is going well! We’re just popping in to share our chat with luxury yacht chef Jack Watts. His story is a tad unconventional for how he wound up onboard but very interesting nonetheless! I hope you enjoy hearing from him 🙂 How did you become a chef onboard luxury yachts? Years […]
We’ve got a great feature with accomplished yacht chef Ely Reyad. Read on for his interesting story of how he became a chef onboard yachts! How did you become a chef onboard luxury yachts? I have always been in love with food and what a person can create with different ingredients. I have never worked […]
We’re excited to be back in the galley this week with the lovely Samantha Graney, who’s been working onboard luxury yachts since 2012. Read on for our interview with this pro chef! How did you become a chef onboard luxury yachts? I started working on yachts in 2012 initially as a stew and got my […]
In honour of the colder weather, we’re turning our thoughts to cozy sweaters, fireplaces and of course, delicious foods! So it’s the perfect time to update those recipe books and try something new! Here’s a round up of some of our favourite dishes from our chefs! Chef Mark Godbeer’s New York Strip Loin Serves eight to twelve […]
It’s time to talk about food! We are back in the galley chatting all things local food and cuisine with Chef Wayan onboard Sequoia in Indonesia. Enjoy! How did you become chef onboard Sequoia? I am Balinese so my life has revolved around gathering food, living and eating well. One of my favourite adventures is […]
We’re sticking in the galley this week as we bring you some soundbites from our podcast earlier this summer with Chef Sergio Marichales. Don’t forget to go back and have a listen if you missed it! How did you become a chef onboard luxury yachts? Were you a chef first and yachtie second or vice versa? I’ve […]
I hope you had a great week and enjoyed our latest podcast last week! This week we’re heading back into the galley as we chat with Chef Mark Godbeer. Enjoy! How did you become a chef onboard luxury yachts? Were you a chef first and yachtie second or vice versa? After my apprenticeship and college, my brother […]
This week we’re returning to the galley as we sit down with Chef Angela onboard Il Capo. Enjoy! How did you become a chef onboard luxury yachts? Were you a chef first and yachtie second or vice versa? It actually happened at the same time. I put myself through university working in the food and […]
It’s time for more food chat as we head into the galley with chef Anthony Crockett of MY Lady M. And how did you enjoy last week’s podcast with Chef Sergio Marichales? I hope you maybe even took a few recipe ideas from it! Without further ado, let’s check out Anthony Crockett! How did you […]
We’re back in the galley this week speaking with Chef Mariska van Rooyen – she’s spent a life at sea and has a love affair with food – enjoy! How did you become a chef onboard luxury yachts? Were you a chef first and yachtie second or vice versa? One of my earliest memories is […]
Welcome to this month’s edition of the podcast! We’re thrilled to welcome Chef Sergio Marichales to the show. Sergio has years of experience as a luxury chef onboard yachts, in restaurants, hotels, even food trucks! We love Sergio’s laid back attitude, hilarious disposition and most importantly…his delicious skills in the kitchen! Listen in to learn […]
We’re so happy to share one of our new features with you – something we all love to talk about…FOOD. Yes, the food on a luxury yacht charter is quite unlike anything else! We’ll be talking to some of the industry’s top chefs to share their favourite recipes and offer some insight into the galley. […]
Contributed by: Chef Mark Godbeer Feeds eight to twelve guests depending on desired portion size Ingredients: Strip and marinade rub 4 x 16oz New York strip 4 x tbsp smoked paprika 2 x tbsp garlic power 2 x tbsp crushed pepper 2 x tbsp cumin 2 x tbsp kosher salt 6 x tbsp sweet chili […]
Contributed by: Chef Mark Godbeer Feeds eight guests Ingredients: 8 x uncooked duck legs 4 tbsp kosher salt 4 x lemons zested and thinly sliced 9 x cloves garlic crushed 10 x sprigs fresh rosemary 10 x sprigs fresh thyme 10 x grapefruits peeled and segmented 2 x cups rendered duck fat 5 x oranges […]
Contributed by: Chef Mark Godbeer “A light and refreshing dish, this could even be used as a palate cleanser. It is a staple on every one to two week menu I plan, not because of the pure flavour and simplicity or the minimal prep time required to pull it off, but because of how it […]
Contributed by: Chef Mark Godbeer Feeds ten guests This is a light user friendly dish, the preparation is the key to execution. The great thing about this dish is that it is so very versatile. The tuna can be substituted with wahoo or hamachi; the beans can be substituted with chickpeas, edamame or any other […]
Grilled New York Strip; Pan seared Scallops; Smoked Beetroot Puree; Heirloom Carrot Salad; and Balsamic Pan Jus Contributed by: Chef Mark Godbeer Feeds ten guests This recipe was created with the mind set us as crew use to achieve the guests satisfaction – ‘less is more and more is less, but yachting is everything!’. This […]
Contributed by: Chef Brandon Weiler At the time I first served this dish it was inspired by Charley Trotter, it seems to work well in the warm climates we constantly find ourselves in. The secret is all in the tomato water, if you can get all that red out you are left with the pure […]
TORO SASHIMI, CITRUS GRILLED WITH FRESH FAVA BEANS AND BLOSSOMS; PONZU MARINATED SESAME SEARED WITH KIMCHI AND SAMBOL Contributed by: Chef Brandon Weiler Ingredients: 2 pieces fresh tuna belly (otoro) 16 3 oz. portions tuna steaks Fresh, blanched and hulled fava beans (about a lb. for 8 people) Grapefruit supremes or segments 16 1 packet […]
Contributed by: Chef Brandon Weiler This dish was made famous back in the ‘50s at Commanders Palace in New Orleans. I have served many versions of it in the past and this is as fitting on a cruise as it gets, the sand is easy and clever and no one will know what it is! […]
Contributed by: Chef Hillary Chell Serves six guests Ingredients: 4 tbsp olive oil 4 tbsp butter 1 large onion (diced) Handful mushrooms diced 1 1/2 cups arborio rice 1/2 cup white wine 5 cups hot chicken stock 3/4 cup reggiano parmigiano 1 x mozzarella ball into small cubes 1 cup seasoned bread crumbs 1 cup […]
Contributed by: Chef Hillary Chell Ingredients 600g wild trout (in 150g portions) 300g fresh peas podded 25g butter 100ml cream Mint Olive oil 1 x tomato concasse 1 tsp capers Juice of 1 lemon 1/2 onion finely chopped Fingerling potatoes 2 per person Fresh thyme Directions: Heat a little oil in a non-stick frying pan, […]
Contributed by: Chef Hillary Chell Lemon Posset Ingredients: 600ml cream 150g sugar 2 x lemons zested and juiced Directions: Boil cream and sugar slowly for three minutes Whisk in zest and juice. Pour into serving dishes and chill for three hours. Madeleines Ingredients: 150g butter 3 x eggs 150g sugar 1/2 tsp baking […]
Contributed by: Chef Perry Schermuly Feeds four guests Ingredients: 500g prawns de soller (Mallorca) 12 slices Jamon de serrano 2 avocado Mixed baby lettuce leaf 2 sticks of rhubarb 1 granny smith apple 250ml double cream Directions: Peel and puree two thirds of the prawns, add cream, season and blitz to a fine mousse in […]
Contributed by: Chef Perry Schermuly Feeds four guests Ingredients: 3 Maine lobsters 12 baby pak choy 12 peeled cherry tomatoes 4 large super fresh scallops (no roe). Cleaned and sliced into thirds 500g fresh pasta. Use 1 egg for every 100g of flour 1 bunch asparagus (peeled and trimmed) Low acidity olive oil (cold pressed) […]
Contributed by: Perry Schermuly Ingredients: 1 kg frozen raspberries (defrost overnight, saving the resulting juice). Puree the mass and pass through a fine sieve. Brûlée Ingredients: 125g raspberry puree 125ml cream 75g bakers sugar 5 egg yolks 3 whole eggs Directions: Place all ingredients in a thermomix. Cook slowly to 90 degrees, blitz […]
“I have selected three of my favourite dishes to include: Arroncini, a favourite starter when in Italy; wild trout with fresh spring peas; and lemon posset with French Madeleine. Spring is my favourite time of year to be a chef as it’s when all the exciting ingredients start to appear and wild trout is a […]
I am Chef Brandon Weiler and I was born and raised in chilly St. Paul MN. I’m a 15 year veteran of fine dining, and ran my first restaurant at age 26. I have been working on charter yachts for the past nine years and have been on nearly ninety weeks of charter. I entered […]
I’m Perry Schermuly and I have been working on and off yachts for a few years now. I trained at Boodles Gents club in London, and then went on to five star hotels and Michelin-standard restaurants. I’ve worked alongside Marco Pierre White and Gordon Ramsay to name but a few. At present I am the […]
