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 always had a love of food - growing up, the focus was always family in the kitchen, cooking, gathering for dinner, etc. I took a few different turns on my way to where I am today but there was always that love of creating that brought me back to it.
I was then just in the right place in the right time when it came to yachting. I got my first job onboard and went to the Bahamas for the first time. It was definitely an environment I enjoyed! I tried the big hotel chains and restaurants but for me, being a chef onboard is extra special.
How do you prepare for one or two week charter? Securing necessities, making sure everything is stocked, etc.
Being organized! I prep as much as possible in the main port - say we're leaving from Fort Lauderdale, I'll get as much as I can for non-perishables and fresh food I know will last the first few days. Then it pays to have good contacts in your local area. In Bahamas, I know who to ask for fresh seafood deliveries and need to stay up to date on these things as without people on the ground, it can be tricky!
Do you have a favourite corner of the globe for the foodies out there looking for amazing/unique culinary experiences?
There are so many! You can't beat the dining and wine in Italy or Spain. I spent a lot of this summer in Spain and I haven't eaten one bad meal. But the melting pot that is Miami means you can sample so many different tastes and cultures in a very concentrated area. But fresh seafood and lifestyle - you can't beat Bahamas. I just never get sick of that blue water!
