How did you become a chef onboard luxury yachts? Were you a chef first and yachtie second or vice versa?
I have been cooking professionally for 25 years and 12 years on yachts. I studied at Brighton College Technology, and from there I went and worked in a number of established restaurants. It was whilst working for Gary Rhodes that friend called to ask me if I could come and finish a charter for him. I went to the south of France for week and received a very good tip and sizeable salary for a weeks work. I was hooked and 12 years on I still love the feeling of cooking at sea and discovering wonderful produce in new destinations.
How do you prepare for one or two week charter? Securing necessities, making sure everything is stocked, etc.
Over the 12 years of being in yachting I have worked on various private and chartered yachts. In preparation for trips I take into account the number of guests and crew, itinerary (i.e. availability of produce, access to ports). Then prior to doing my orders I will have the owner's preference sheets detailing all of the do's an dont's in terms food eaten and drinks consumed whilst on board. I will then contact my suppliers to achieve the best price.
Where possible I will go to the markets locally and daily depending on owner's or charter guests needs.
Can you share a bit about your trickiest experiences trying to get supplies onboard?
Getting supplies on board can be very tricky for many reasons starting with remoteness of location. Next, if you are unable to get into port due to weather, that also limits the availability of supplies being delivered to the yacht. If the guests are up and about then picking a time that is easy and discreet while other crew members are available to assist in a quick safe operation is another factor.
Sometimes you might use an agent that doesn't package the produce properly so spillage on decks or excessive rubbish can cause issues. For example in Naples the port security is run by the mafia so they dictate which suppliers you use and who can come in and out of port.
Do you have a favourite go-to dish for guests that you know will wow everyone and anyone?
Generally I try and cook local to where we are but favourites can include a sushi sashimi buffet, Asian style Alaskan crab, or extensive seafood buffet with lobster, crab, oysters, scallops and the works. It of course depends on time, produce availability and lunch or dinner requests of the clients.
For me right now, I think the London scene is mind blowing with a variety of different cuisines from Korean, Lebanese, Japanese, Pan-Asian to pubs with two Michelin stars!
The food scene in Scandanavian counties is also booming from Nomu in Denmark, to great restaurants in Sweden and Norway demonstrating the produce they have in their seas and on land. Also in Europe, San Sebastian as it has the highest number of Michelin star restaurants per kilometre worldwide!
Outside of Europe, Tokyo would be the capital for food right now with the highest number of three star restaurants of all food cuisines.
On a different level the street food markets in Kuala Lampur, Singapore and Hong Kong are all amazing!! It's just so hard to choose!
