top yacht chefs

Superyacht Chefs

Superyacht chef sascha lenz: a michelin starred chef continually in pursuit of perfection.

Leaving home at 16 to follow his dream of becoming a world class chef took Sascha Lenz to some of the finest restaurants and superyachts around the globe.

Superyacht Chef Jack Middleton: From Mountains to Motor Yachts

It was Jack Middleton’s love of skiing that probably led to him becoming one of the superyacht industry’s most exciting young chefs, who now presides over the galley aboard the impressive 62m MY Rio.

Superyacht Chef Neil Walker: A Career Encompassing Hotels, The House of Lords and Life on the Ocean Wave

Lightbulb moments can happen at any point in life and Neil Walker’s occurred almost 30 years ago when he was backpacking around the world. Having left his hometown of Solihull in England, he arrived in Sydney via South East Asia and quickly found himself juggling three jobs.

Superyacht Chef Kelly Minne: Fusing Asian Cuisine with the Finest of South Africa

We all have that moment of truth when the chips are down yet instinctively, we know that we’re going to make it. For Kelly Minne, that time came when, despite almost capsizing on arrival at the MYBA Charter Show in Barcelona, she went on to win top prize at their Superyacht Chef Competition.

Superyacht Chef Lee Easdon: From Rick Stein’s Protégé to Mega Yacht Culinary Excellence

Growing up in Cornwall gave Lee Easdon a golden opportunity to train under one of the most celebrated and revered British chefs of all time...

Superyacht Chef Dennis Maroudas: From the Winelands of Stellenbosch to a Lifetime of Travel

Growing up in the wine region of Stellenbosch, and later Hermanus in the Western Cape, was where Dennis Maroudas first learned about the importance of good ingredients.

Superyacht Chef Evan Mende: From a Humble Kitchen Garden to Michelin Star Cooking

Growing up landlocked near the Canadian border, Evan Mende had no idea just how seminal a role his mother’s kitchen garden would play in his career. Fasttrack a few decades on and Evan has become a chef to be reckoned with and one of superyachting’s rising stars.

Superyacht Chef Emily Sansom: One of London’s Most Exciting Young Chefs

With stints at Ottolenghi, Roka Mayfair and trendy East London gastropub The Culpeper under her belt, Emily Sansom’s CV is impressive but it’s her down to earth, no nonsense approach to food which creates a lasting impression.

Meet Superyacht Chef Takis Papayiannis

The talented Chef Takis Papayiannis brings the best of Mediterranean cooking to every dish he creates on board MY O'Pari.

Meet Superyacht Chef David Ogren

A Michigan native, Chef David Ogren spent many summer days of his childhood on the shores of Lake Michigan, and it was during this time that he discovered his love of cooking.

Meet Superyacht Chef Valentina Argyropoulou

From her ideas and inspirations to the signature dishes she loves to serve on board a charter, Chef Valentina takes us through the galley of superyacht O’Ptasia.

Meet Superyacht Chef Angelos Christodoulou

Chef Angelos Christodoulou is the perfect example of the symphony that comes about when passion and creativity meet intellect and a relentless desire to be the best in one’s field.

Meet Superyacht Chef Erik Hendriks

Having been a superyacht chef for more than two decades after getting into the industry by chance, Chef Erik Hendriks knows a thing or two about whipping up a luxury feast in a superyacht galley.

Meet Superyacht Chef Patricia Clark

When Chef Patricia Clark was growing up, her father’s job in the army saw her moving to a number of far-flung places across the globe, and this is how her love of food began.

Meet Superyacht Chef Ioannis Diaonoplakis

Chef Ioannis Diaonoplakis knows a thing or two about what it means to work hard to reach your dreams, and he’s got a career history as varied and interesting as the memorable dishes he serves up for her excited guests.

Meet Superyacht Chef Mario Kamenar

Having spent many years working in restaurant kitchens, Chef Mario brings a wealth of experience to his position on board, and his impressive culinary skills make each and every charter a delight for the taste buds.

Meet Superyacht Chef LoQuisha Beasley

With Chef LoQuisha Beasley at the helm, Island Heiress prides herself on offering a five star dining experience across every service.

Meet Superyacht Chef Tom Nicholas

Australian-born with Italian and Greek heritage, Chef Nicholas grew up surrounded by Mediterranean flavours in his grandmother’s kitchen.

Meet Superyacht Chef Panagiotis Flakas

Thanks to Geco’s cruising itineraries taking it in and around the Greek islands, Chef Flakas is never short of inspiration or famous Greek produce to serve the yacht’s guests.

Meet Superyacht Chef Ricardo de Zwaan

Any culinary experience with Chef Ricardo de Zwaan is as varied and exciting as the destinations he visits. He treats every charter guest to a unique dining experience, fusing his background in three diverse food cultures. The result? An astounding repertoire of food to suit every taste around the world.

Meet Superyacht Chef Devin Hogan

Hailing from Cape Town, Devin worked for almost a decade in some of South Africa’s top restaurants before he decided he wanted to take his cooking to the next level.

Meet Superyacht Chef Emma Prosser

With a passion for local produce and seasonal flavours, guests can rest assured that they are in good hands with British chef Emma Prosser. And with access to the finest ingredients from around the world, she never fails to impress with her eclectic menus. 

Meet Superyacht Chef Ryan Plester

Having worked in kitchens for more than 22 years, half of which were spent working in Michelin-starred restaurants, Chef Ryan Plester is one of the most experienced superyacht chefs in the industry.

Meet Superyacht Chef Konstantinos Vlantikas

Chef Konstantinos Vlantikas is an award-winning superyacht chef, achieving first place in the respected Category A at the Mediterranean Yacht Show in 2018, and Platinum status at the same show the following year.

With a strong restaurant background, and hailing from Istria which is famous for its truffle festivals, over the years Chef Mario has mastered a number of truffle dishes which he prepares with homemade traditional Istrian pasta for a real treat for the taste buds.

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Meet the Winners of the World’s Fiercest (and Only) Superyacht Chef Competition

This year's superyacht chef competition in barcelona delivered an array of inspired dishes in record time., julia zaltzman, julia zaltzman's most recent stories.

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Being a chef on a superyacht is one of the most challenging jobs in haute cuisine. Not only are you confined to a rolling galley that is often smaller than most restaurant kitchens, but you’re cooking for millionaire owners who expect exceptional meals. Every time.

Judging from last week’s Superyacht Chef’s Competition, a seminal event of the annual MYBA Charter Show, the quality and creativity of oceangoing cuisine is just as sophisticated as the restaurants they compete with on land.

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The ultimate beach appetizer was plated and presented to celebrity-chef judges of Michelin-starred restaurants.  Courtesy MYBA

The event was hosted in Barcelona ’s superyacht hub Marina Port Vell. One of Europe’s culinary capitals, Barcelona has 25 Michelin-starred restaurants across the city and province. Four of the judges for this year’s competition are among the most respected chefs in the Catalan region. The MYBA Charter Show also attracted brokers from around the world, who looked for the highest standards among charter yachts and crews, including the cuisine, for their high-net-worth clients. (Disclosure: Robb Report is a sponsor of the event.)

This year’s theme was “ Mediterranean Beach Picnic.” The competition was divided across three sizes of superyachts, with a “Signature Beach Cocktail” contest running in parallel.

The rules were simple: All ingredients had to be prepped and cooked aboard the yachts, before being transported ashore where the dishes were decorated, plated and presented, within a 30-minute window, to the celebrity chef judges. The pressure was on, not only because of the experts tasting the food, but also because of the short timeframe.

Chef Anthony Fossani and Chief Stewardess Leah Efraimov from the 150-foot Pisces won the 42- to 47-meter (138- to 155-foot) yacht category for both the beach picnic and cocktail competitions.  Courtesy MYBA

“It’s not an easy task preparing food to be transported from the yacht to the beach,” Antonio Mellino, chef and owner of Quattro Passi on Italy’s Amalfi Coast, told Robb Report . “Dining on a yacht is comfortable, but on a beach, less so. So, we’re looking for the chefs who best understand this and create a memorable dining experience using fresh ingredients.”

Mellino, whose restaurant has two Michelin stars, has been a longtime supporter of the superyacht chef’s competition.

Other members of the celebrity judging panel included Oscar Manresa, who opened Torre d’Alta Mar in 2002 and is a pillar of Barcelona’s gastronomic scene; renowned Catalan twins Javier and Sergio Torres of Cocina Hermanos Torres, which has earned two Michelin stars; and Romain Fornell of Caelis outside of Barcelona. In 2001, at the age of 24, Fornell became the youngest-ever chef to receive a Michelin star for his culinary skills.

The event was held in Marina Port Vell, with about 20 superyachts attending.  Courtesy Jody Dunowitz

Mike Jennings of The Hospitality Hut, a first-time judge who has worked under some of the UK’s most decorated chefs, underlined the high expectations before the competition. “We’re looking for innovative ideas, something that’s more than just picnic sandwiches,” he said. “We want the chefs to think outside the box and come up with something really quite special.”

The winners went way outside the box, serving gourmet dishes to create the ultimate beach feasts. Unlike cook-offs on television, where chefs work in the same kitchen, this competition took place over three days, with one day devoted to each yacht category. The judges chose the winners and revealed the results last Thursday.

Anders Pedersen, chef of the 203-foot RoMa , with chef Nick Ketner, took first place in the 48-meter (158-ft.) and over category.

Flamenco dancers on the docks added local flare to the charter brokers’ event.  Courtesy MYBA

Pedersen and Ketner created a citrus-cured, wild sea bass tartare topped with sea buckthorn and pomegranate caviar that delighted the judges for its epicurean flare. The main course was flame-cooked scallops and scampi served with sweet potato foam and crumble. That flame cooking was unique among competitors and gave the Norwegian-born chef an edge. He clinched the top prize with a trio of Mediterranean desserts, including a Catalan-inspired, lavender crema presented in an edible almond ramekin.

“I wanted to bring fine dining to the beach,” Pedersen told Robb Report after the win. “I had irons specially made to brand my scallops with the yacht’s name, RoMa . When you charter a boat for almost half a million a week, you expect Michelin-level cooking, even in a picnic.”

The yacht also took double honors: Fabien and Vesna from RoMa ’s crew came first in the cocktail category with their creation, “Honey. . .it’s Thyme.” The refreshing concoction consisted of honey grappa, gin, lemon, ginger, kombucha, prosecco and, of course, thyme.

The crew of superyacht Mirage , chef in the center.  Courtesy MYBA

In the 42- to 47-meter (138- to 155-ft.) category, Anthony Fossani of the 150-foot Pisces took first place with his highly creative collection. Almond, mint, charred octopus, seared Ikejime tuna, Galician blonde carpaccio and Mediterranean lemon were brought together in a collection of delicious dishes artfully presented in a mosaic ceramic bowl. Fresh from a 2021 refit, Pisces is a popular family charter boat that will be cruising the Mediterranean—which was reflected in Fossani’s choice of local ingredients. Chief Stewardess Leah Efraimov also presented the winning cocktail in this category.

Also celebrating a double win in the 41-meter (135-ft.) and under category was the 128-foot Snowbird . Chef Michael Hobbins pleased the judges with his fresh approach to Catalan ingredients.

Presentation also counted. These ornate sardine cans made good picnic containers for the seared tuna.  Courtesy MYBA

Hobbins, who had joined Snowbird only three weeks before the competition, took inspiration from chief stewardess Chloe Maloney’s winning limoncello-based cocktail. He served poached lobster with Perlita caviar, a trio of salads, chilled gazpacho with aged Spanish olives and a basket of mini fennel pollen rolls.

“I designed the picnic so guests can enjoy it as a salad or lobster roll, accompanied with a lemon which serves as a palate cleanser,” Hobbins told Robb Report . For dessert, the chef served a Valencia lemon sorbet with raw boba-bean praline.

The celebrity chef judges from left: Mike Jennings, The Hospitality Hut; Antonio Mellino, Quattro Passi; Coralyn Tracey, MYBA executive officer; and Oscar Manresa, Torre d’Alta Mar, Barcelona, enjoying limited-edition cigars from Plasencia.  Courtesy MYBA

The judges also awarded the Heart and Soul prize to chef Shay van der Kraan of the 136-foot sailing yacht Shenandoah of Sark for his medley of marinated Mediterranean produce.

The three winning chefs received a box of premium Silencio cigars provided by Robb Report .

Despite the fierce competition, the week was considered a successful showcase of the high caliber of superyacht cuisine.

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7 Things You Probably Didn't Know About Yacht Chefs

On a mega-yacht, 100-hour work weeks are the norm.

Jeremy Glass is a freelance journalist and copywriter based in Maine. He covers arts and entertainment, lifestyle, food, drinks, and travel, among other topics.

Below Deck sailed onto the scene in 2013, leaving in its wake a sea change across reality television as a genre. Audiences tuned in to the show—and its many offspring—to get a first-hand account of the $175,000-per-week charter trips of such exalted guests as Roy Orbison Jr. and the Queen of Versailles.

What separates shows like Below Deck from other reality programming is the amount of unrestricted access into the lives of people making a living mixing drinks and cooking five-star dinners for the exorbitantly wealthy. So, just how real is this account of luxury on the open ocean? "Poor management, poor behavior, bad seamanship," says David Skolnick, an accomplished yacht chef. "I've never seen the sorts of shenanigans they show in real life."

I spoke to real-life yacht chefs to find out what it's really like cooking at sea.

Restaurant experience is not required

Rachel Cunningham grew up in New Zealand, but spend the better part of her life exploring the world. "Yachting allows me to travel and get paid for it," says the 32-year-old chef. "The world is my home, and super yachts are just part of my commute." Cunningham dabbled in a lot of industries before settling into the yacht life—travel agent, tech journalist, website developer—but never thought about pursuing a culinary degree before becoming a yacht chef.

"I always had an interest in cooking, but never really considered going to culinary school," says Cunningham. "Nothing about that appealed to me. The high cost of the education followed by low wages and an unsociable career afterward? No thanks. I kept cooking as a passion. While I traveled, I would stop in small villages and watch locals preparing food."

She "knuckled down" after her first yachting job, spending weeks meticulously studying cookbooks and researching recipes online.

"I worked late as often as I could trying new techniques and learning more about high-end ingredients," she says. "I was so hungry for information and wanted to be better. The great thing about yachting is that once you have your foot in the door, and you persevere and work hard, you can continue upwards easily."

Skolnick is self-taught, as well. "Initially, I learned from public television: Julia Child, Jacques Pepin, Martin Yan, Frugal Gourmet, and others," he says.

The hours are brutal

"I've worked on busy yachts where it was not uncommon to work 16 hour days 7 days a week while on charter," says Cunningham. "It's easier to do when you are younger, but it's not sustainable and many yacht crew burn out working like that."

She adds, "A more realistic yacht experience would entail a yacht chef working 12 hour days, 7 days a week while looking out of the porthole at a gorgeous white sand beach but never going ashore."

... but the tips are ridiculous.

Cunningham has a friend who made a charter tip of "just under $40k per crew member … with more than 30 crew working." That's about a million dollars in tips total.

The day-to-day isn't that much different from a hotel

Cunningham's day usually starts at 6 a.m., where she heads from her room to the galley to prep breakfast and get organized. She values mornings as the only part of the day where she can make coffee and gather her thoughts.

Pastries go in the oven, guest are made fruit platters and charcuterie boards, which are sent out with the stewardesses. In the event kids are on board, Cunningham will pull out pancake and waffle batter—because what kind of kid doesn't want pancakes and waffles? Unlike Below Deck , Cunningham's been fortunate enough to work with a sous chef; they come in around 8 a.m. to work on crew lunch and dinners. From there, breakfast is made, the galley is cleaned, lunch and dinner get prepped, and so on until the guest is full.

"Depending on the guests, we can close the galley down as early as 8 p.m. or as late as 1 a.m. when we have party guests on," she says. "I've worked on yachts where it's normal to get a phone call at 2 a.m. for wagyu burgers or chocolate brownies because the guests have the munchies. It can be quite demanding."

You can't just pop out for sugar on the sea

One of the most difficult aspects of being a yacht chef is knowing that you can't just pop out over to the corner shop when you run out of an ingredient. "In general I start with Google," says Skolnick. "Online shopping and curbside pickup is the silver lining of COVID. In particularly limited places, or where the language problem is significant, I'll use a yacht agent. The key is flexibility in the face of substitutions."

"I once bartered sheets of gold leaf with micro herbs with another yacht while in Antigua," says Cunningham. "You have to get creative and really think outside the box."

Skolnick notes that the yacht kitchens are exceptionally small, so creativity is paramount: "Limited tools. Limited power. Limited space. Limited storage. Limited shopping," he says. But you make it work. "One of my mentors, chef Bernie Meehan, told me 'a good cook can make anything, anywhere, with anything.'"

The meals are as good as they look

"We source ingredients from all of the world for our guests," says Cunningham. "I use a variety of provisioners to do this, some of them specialize in high-end products from Japan and parts of Europe. None of it is cheap! I just did an order for some wagyu strip loins for $100 a piece. We get the best caviar, sometimes spending tens of thousands of dollars on it, especially when we have Russian guests. Truffles are pretty much standard. It is pure decadence. Of course, if we get really stuck and need things delivered ASAP, there are always the boss's helicopter on the aft deck to use."

Charter guests aren't all that bad

Below Deck is one of those shows that puts the … rampant insanity of the rich and famous on display for the rest of the world. Obviously, not every guest is a Doris—in fact, some of them can be pretty darn cool.

On one of Cunningham's favorite charters, the guests "were so friendly with the crew," she says. "The kids would run into the galley every morning to watch us cook, and the adults always had a glass of red wine in their hands. One night the men came into the galley to ask why they chefs were not drinking (we do not drink at sea, or on the job, as a rule). They thrust a $1500 bottle of red wine at us and demanded we share a drink with them. It was a lovely gesture, and I was all too happy to oblige. After all, the guest gets what the guest wants, and who am I to turn down a beautiful bottle of full bodied red wine at 11 p.m. after working 14 hours straight?"

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Galley glory: Charter yachts with the best chefs on board

When you’re choosing a yacht for your next charter, it’s not only about the vessel. Service is key, but the food is where a good charter becomes a great charter. With vast amounts of talent to be found across the world, BOAT International has tracked down the superstar chefs that always keep guests coming back for more.

Stats : Sanlorenzo , 34m, 2018, 10 guests, 7 crew

Chef: Yudhi Pather

Highlights: A bastion of the Caribbean charter fleet, Halcyon has gained quite the reputation as a top charter vessel spending both summer and winter seasons in these balmy waters. Accommodation is for 10 across five large cabins, each following a contemporary design with white and grey walls and contemporary artwork. But part of what makes this 34-metre such a famous charter vessel is down in the galley, where chef Yudhi Pather resides. Delivering colourful plates packed with flavour, Pather's experience and flair make dining on board a phenomenal experience. With no challenge out of the question, the menus on board are carefully designed to astonish, earning Pather a rightful place as a top charter chef. 

Halcyon is available for charter with Ocean Independence with a weekly rate from $110,000. 

Orient Star

Stats: CMB Yachts , 47m, 2012, 10 guests, 10 crew

Chef : Mahmut Im

Highlights : Delivered in Turkey in 2012, Orient Star is a custom vessel, built for family entertaining. Her elegant interiors are filled with light and punctuated with natural wood finishes, marble accents and bold artwork. But alongside her brimming toy box and large deck space, one of Orient Star’ s key features is down in the galley, where chef Mahmut Im resides. Having travelled the world in pursuit of new flavours, Im works to infuse different styles into his dishes, many of which are from his travels. A wildly creative chef, there isn’t much that would be unobtainable on board, be it a traditional Mexican dessert or the finest canapé dressed in caviar.

Orient Star is available to charter with Camper and Nicholsons with a weekly rate from €180,000.

Stats: Silver Yachts , 85m, 2019, 12 guests, 20 crew

Chef: Daniel Isberg

Highlights: Built in 2019 by Australian yard Silver Yachts, 85.3-metre Bold is certainly a head-turner with its aggressive military-inspired profile. Bold ’s itinerary is known for being exciting and true to her name as a sports activity vessel (SAV) – its own breed of explorer. Her toy box is brimming with inflatables, Jet Skis, sailing dinghies and kite surfers, and there’s even a basketball court on board. But the excitement of Bold is also down to her crew, namely her chef, Daniel Isberg.

Having worked at some of the best restaurants in Sweden, Isberg’s passion for his craft shines through in the form of mesmerising flavours. Described as more of a culinary artist than a chef, his menus include delights such as 10-hour slow-roasted pork belly with a pinot noir reduction.

Bold is available to charter with Hill Robinson with a weekly rate from €875,000.

Stats : Admiral , 32m, 2004 (2020), 10 guests, 6 crew

Chef: Evangelos Vasileiou

Highlights : Built by Admiral (The Italian Sea Group) in 2004 and refitted in 2020, the 32-metre yacht, Tropicana has a particularly intuitive layout designed to maximise space. Accommodation on board is for 10 across five cabins including a full-beam master on the main deck and two well-appointed VIPs. Having come in a close second place at the prestigious Mediterranean Yacht Show chef competition, Evangelos Vasileiou has proved his culinary prowess and is well known for his work in the galley.

Tropicana is available to charter with Fraser with a weekly rate from €55,000.

Stats: Delta Marine , 66m, 2013 (2020), 20 guests, 18 crew

Chef: Jack Robson-Burrell

Highlights: Delivered in 2013 and refitted in 2020, Invictus is one of the largest superyachts built in America at 66 metres and a volume of 1,943GT. Split over six decks, her interiors are remarkably elegant with dark wood panelling, high ceilings and a fully-fledged cinema on board. Accommodation is for 20 guests across nine cabins and there is a designated owner's deck on board, with a forward-facing cabin, a study and his and her en suite bathrooms. Invictus is designed for entertaining, with a bar on every deck and formal dining spaces for up to 20 guests. But for a yacht with such excellent entertaining credentials, the food on board is key – something that chef Jack Robson-Burrell strives to prove. Renowned in the field for his excellent flavours, Robson-Burrell can promise delectable dishes on board and exciting menus that suit such a sociable yacht. 

Invictus is available to charter with Burgess.

Stats: Benetti, 58m, 2014, 12 guests, 14 crew

Chef: Clement Brasseur

Highlights : Having grown up in the North of France, there is one thing that chef Clement Brasseur can promise guests on board Illusion V - lots of bold flavours, butter and cream. Brasseur excels in fresh, flavoursome and artful cuisine and can also provide a healthy selection on board should you wish. A great vessel for entertaining where afternoons on board are best spent up on the sun deck, which has a Jacuzzi, bar and BBQ, or down by the sea where you can take the Jetsurf or Snuba out for a spin.

Illusion V is available to charter with Camper and Nicholsons with a weekly rate of €350,000.

Stats: Heesen , 50m, 2021, 10 guests, 9 crew

Chef: Cuan Butterworth

Highlights: A fairly new addition to the charter fleet, having been delivered in 2021, Arkadia is the second in Heesen’s 50 Steel series that was inspired by a custom one-off build called Julia (ex Ann G ). With bright, elegant interiors and a huge amount of deck space, it’s not surprising that Arkadia is a popular charter yacht. All-action water sports and unlimited sun worship are on the agenda, but she also has a trick up her sleeve, the chef. Creating incredible dishes, chef Cuan Butterworth is a master at experimenting with flavour and exotic ingredients. Every dish that leaves the galley is guaranteed to amaze, gaining Butterworth a reputation as one of the best in the business.

Arkadia is available to charter with Y.CO with a weekly rate from €290,000.

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PRIVATE CHEFS

International chef placement.

ocean earth chefs is a leading private and personal chef placement agency with access to some of the world’s best chefs. We provide high quality chefs to super yachts, luxury villas, chalets, households, and estates worldwide. Our chef services are available for one-off special occasions and temporary, seasonal, and long-term permanent positions wherever you are in the world. We have chefs ranging from home cooks to chefs with Michelin starred backgrounds and those that specialise in particular cuisines and strict dietary requirements.

When you request a chef from us, you can be confident that you will receive a chef who has been thoroughly checked and carefully selected to meet your expectations of a private or personal chef. We carefully evaluate each chef to meet your culinary criteria. With over 24 years of experience in the private chef industry, we understand what it takes to satisfy our clients.

What could be better than your own private chef?

Some of our chefs have award-winning backgrounds in restaurants and hotels across the world and have worked for UHNW families and individuals on private yachts in villas and estates. These passionate chefs understand and like to keep up with current food trends so that every meal they make becomes a great occasion individually tailored to your specific requests.

Our range of chef services

• Yacht Chefs
• Villa Chefs
• Chalet Chefs
• Household Chefs
• Specialty Chefs
• Holiday & Celebration Chefs

Our chef guarantee

All our chefs are thoroughly checked and evaluated before placement. This process is undertaken before you receive any potential candidates for consideration, so we are confident that the chefs we present to you will be suitable. That’s why we can guarantee all our chef placements.

If you are unhappy with the chef you receive for any reason, we will replace the chef at no extra charge.

What to expect from ocean earth chefs

Our complete professional chef service is committed to finding the ideal chef for you. Our job is to listen, understand your needs and requirements, and match our chefs according to your individual needs. When you request a chef from us, we will only offer you chefs we feel most suited to your required skill set and fit your criteria.

We won’t waste your time with candidates that don’t meet your requirements. Generally, you will be presented with 3-5 suitable candidates within days whose backgrounds and references have been thoroughly checked. We will ensure you receive the best-suited chefs matched to you based on their character and compatibility with your requests and culinary preferences. With over 38 years of experience in hospitality, we know what it takes to satisfy our clients.

Client comments

Frequently asked questions, what is the difference between a personal and a private chef.

Personal chefs offer home cooking services for short periods and special occasions at a pre-agreed price. Private chefs usually work full-time for a client and sometimes travel with the client.

What are the benefits of a private chef?

A private chef can individually design menus to suit the tastes and dietary requirements of you and your family. They may even live in your house or on your boat.

Do some chefs offer set menus to choose from?

Yes, some chefs allow you to choose various menus with a set price that can be tailored to suit your preferences. This way, you know exactly how much the service will cost you.

What are the benefits of a personal chef?

Having a personal chef leaves you to enjoy having a qualified chef take care of the shopping and cooking duties for your holiday or special occasion and leave the kitchen spotless.

What is the cost of a personal chef?

Generally, it depends on how many services are required. You could expect to pay anything from €150 for breakfast and €250 for a lunch or dinner service plus food costs.

Where do personal/private chefs work?

Personal and private chefs work in homes, villas, chalets, estates and yachts. Just about anywhere in the world where people would like a restaurant experience at home.

Our founder

Barry D’Arcy carved out a career as a chef/pastry chef in hotels, restaurants, and Directors’ Dining in Australia and London. The last 22 years were spent cooking in luxury villas in Europe and on private superyachts for UHNW individuals and families. He is also a qualified Toastmaster.

ocean earth chefs was launched to satisfy the increasing need to provide high-quality chefs to clients in the fast growing private and personal chef industry. Barry’s unique knowledge and hands-on experience in the hospitality and private chef industry are now used to match the best hand-picked chefs to clients. This in-depth knowledge makes him better positioned to find and match the best professional chefs selected from our global network and talent pools.

We interview chefs who passionately pursue their craft and would like to share their thoughts and experiences on life, food and cooking.

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Everything you need to know about being a superyacht chef

• Chef Interviews
• Beach destinations for yacht chefs and foodies
• The Ultimate Port Guide: Rybovich, West Palm Beach, Florida, USA
• The Ultimate Port Guide: Berth One, West Palm Beach, Florida, USA
• The Ultimate Port Guide: Savannah Yacht Center, Georgia, USA
• The Ultimate Port Guide: Port Denarau Fiji
• The Ultimate Yachtie Guide To Antibes And Cote D’Azur
• The ultimate Yachtie guide to Barcelona, Spain!
• Dockwalking for yacht chefs [updated 2022]
• The Ships Cook Certificate: What you need to know
• How to get a job on a super yacht as a chef
• Private Vs Charter
• Starting as a crew chef
• Superyacht crew agents
• What certificates does a Superyacht Chef need?
• Working as a yacht stewardess vs crew chef
• Yacht crew in the wild
• Yacht Chef Job Board
• 5 Best Cookbooks for 2019 for yacht chefs
• 5 of the best chef gadgets​ for 2019
• 5 knives every chef needs in their knife roll this season
• The Yacht Chef cookbook of 2020 : The mymuybueno cookbook
• Short order
• cooking classes
• Crew Food: How It Can Make Us Better Chefs
• Crew meal ideas
• Crew Preference sheet free printable
• Crew Weekend Food Ideas
• Sample Yacht Chef Menu
• The BEST vegan cookbooks for yacht chefs
• Writing a killer yacht chef cv is easy!
• Worldwide Superyacht Provisioning Spreadsheet
• Yacht Chef Websites
• Work with us

Who Is The Superyacht Chef?

For over four years this site has been run on the down low. The founder and sole operator opted to remain out of the spotlight and work anonymously. The time has finally come to throw back the curtain and reveal the face behind the website. So,who is the Superyacht Chef?

The drunken announcement at the Acrew Awards in Montenegro to Nina Wilson (of @thecrewchef acclaim) via an on-camera chat with Brennan Dates (of @oliveoilandgasoline fame) has cemented the fact that this account will no longer remain anonymous.

Let me introduce myself

For those who don’t know me (and many of you defiantly wouldn’t!) my name is Rachel, I’ve been yachting for more than 8 years now, working as a sole chef, sous chef and more recently head chef. I recently won the Acrew award for mentorship due to my work at superyachtcvs.com and for creating and maintaining this website for so many years as an inspiration to other yacht chefs. I am absolutely flattered to have been recognised by such a well-known yachting institution as Acrew.

Obviously, there will be plenty of yacht chefs who are disappointed to find out that it’s just “me” behind this account. Soz.

Yeah, it’s not being run by a crew agent or some sort of scammer trying to “steal your work” (as some have accused the account of doing, lol) It is just me, a regular yacht chef, with no hardcore Michelin background, no crazy advertising budget, and no profit ever made from the site. I’ve just been plugging away at it over the years between jobs , or during downtime while working on yachts.

I even interviewed myself back when I was a Sous chef because I was running out of content! A little more on my yacing background, I most recently worked on S/Y Eos 90m as a temp chef (massive congrats to the crew there who won best private yacht crew too!) and was the head chef on M/Y Fountainhead 88m, and sous chef on M/Y Amaryllis 80m and M/Y Astrid Conroy 56m among others.

Why the secrecy then?

The website came about from a conversation with my *then* head chef, about the industry and how horrid some chefs are within it. sverale years previously, I had worked under another head chef who was absolutely disgusting towards me, and it gave me the ick that he was getting such positive press on social media. I wanted to right that wrong, not by dragging him through the mud (and yes, M, If you see this, I am talking about you!) but by raising up EVERYONE in the industry.

I wanted there to be a voice for the small guys, the chefs who slog it on smaller boats with equally demanding guests and crew, the chefs who are just beginning their careers, and the chefs who are self-taught. I wanted to show that there is space for everyone in this industry. The Superyacht Chef was born.

I kept myself out of the picture because none of this was about me. I didn’t want to share my food pictures or use the platform to gain anything for myself and I’m not looking for personal yacht chef fame.

Also, I think it might have been boring if you knew it was just me behind the account? 😛

What’s next for The Superyacht Chef?

I don’t intend to change anything to do with how it is all run, I want to ensure that everything continues to run with the same impartiality and lack of bias that it has always had. The core principle of The Superyacht Chef is that it promotes ALL yacht chefs, regardless of what size boat they work on, or where they are at in their yacht chef career. This is a place to inspire chefs of all backgrounds, and as always, I am open to interviewing and sharing the work of all chefs, not just “my friends”.

In saying that, I thank everyone who knew the secret and held it close for all of these years… It was so much fun breaking the ‘news’ to long time friends Brennan and Nina! Watch my drunken (and embarrassed) reveal to Nina and Brennan below.

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The Ultimate Guide to Becoming a Yacht Chef  

By tim dellea.

Discover The Audiobook Now!

What's in the book?

What you will discover in the book and what are the different chapters and topics covered, about the author.

Chef  Tim Dellea  is the author of The Yacht Chef Guide.

He is a professional chef with over 20 years of international experience.

He has worked and trained to Michelin standards under the best chefs in the world.

Since late 2000, Tim has built a very close relationship with celebrities, multinational CEOs and elite clients as their private chef on board some of the most prestigious private and charter superyachts in the world.

[email protected]

WHAT READERS ARE SAYING

''I loved this book!

After listening to a few chapters, I realized that this guy knows its stuff and have managed to explain not only how to get a job on a yacht but also about the life onboard a yacht. Highly recommended to any chef that wants to work on super yachts.

—   ANNA D

Crew Chef 75 Meters MotorYacht

“Get this book as soon as you possibly can and put its advises into practice if you want to work as a superyacht chef.”​

—  NIKA SITELO,

Head Chef 87 Meters Charter Sailing Yacht

“This book contains a massive amount of info that cuts through all the BS. 

We as chefs needed this to understand exactly what the job is on a yacht and how you can get one! Tim is a good man, Bravo!”

—  CHRISTOPHER O

Head Chef 60 Meters Charter Yacht

BUY & DOWNLOAD THE BOOK

The Yacht Chef Guide Audiobook + Free Bonus

All content narrated in English

No need to read, listen anywhere on your own device.

Skip chapters and bookmark as you go.

Free Bonuses downloadable from our Website:

- Yacht Chefs Agency list

- Yacht crew hierarchy explained

- Yacht food supplier sample list

And more exclusive content:

- Free Guest food preference sheet

- Free Yacht Chef Telephone Interview cheat-sheet

- Over 300 ideas for Yacht crew food

The Yacht Chef Guide is the most complete audio guide for Chefs to discover and understand the Super Yacht industry. It includes everything a Chef or a cook, needs to know to break into the luxurious yachting industry and succeed as a Chef on a Yacht.

What is in the book?

Is Working on a Yacht Like Working on a Cruise Ship?

What Salary can I expect as a Super Yacht chef?

How much Experience is required to work on a Yacht?

What Certifications do you need To Work on a Yacht?

What is it like to Cook on a SuperYacht?

What and how to Cook for Yacht Crew?

What to Cook for SuperYacht Guests?

What Are the Main Challenges of Being a Yacht Chef?

What are the perks & benefits of being Yacht crew?

And a lot more..

The Quick & Easy Guide to Superyacht Chef Careers

This article is the latest instalment in our series of guides on superyacht careers. We’ve already covered deck , interior and engineering careers, but today it’s time to get delicious and discuss the career pathways for chefs on board yachts. 

As always, the information in this guide is brought to you by the experts at the careers guidance platform, Academy by Ephemeris . Start or advance your yachting career with Academy by Ephemeris, the only online tool that connects superyacht crews and aspiring crew with yachting industry training providers worldwide. 

What does a superyacht chef do? 

A superyacht chef is in some ways, the central character in a guest or owner’s experience on board. They are the unsung heroes that use the culinary arts to turn yacht voyages into unforgettable memories, and it’s all done from the galley - the marine industry term for the onboard kitchen. 

The chef’s primary responsibility is planning, preparing and cooking food for the guests/owner, the captain and the crew. But there’s a lot more to the chef’s job, too. 

The chef’s daily responsibilities include regularly provisioning all required food items, which also entails frequent food inventory records to ensure that any food items required for a particular trip or charter booking, are ordered and delivered on time. They are also responsible for checking that all received food items meet the yacht’s standards, following which all items must be safely and correctly stored according to all required food safety and storage standards. 

Galley safety and sanitary standards are also the chef’s responsibility, and if other galley staff are on board - as they may be on larger yachts - the chef is responsible for managing those staff, too. 

How do I become a superyacht chef, what qualifications do I need?

Generally, you would begin by obtaining formal food preparation training, such as an NVQ (National Vocational Qualification) Diploma from the City & Guilds framework. 

Next, you will need a minimum of a Level 2 Food Hygiene Certificate. This internationally accredited certificate is a mandatory requirement for all food handlers and servers. It teaches the basic knowledge of how to safely store, handle, cook and serve food onboard a superyacht in a hygienic and safe manner. 

For chefs working on commercially registered yachts (charter yachts) and/or chefs cooking for 10 or more crew, a further requirement - the Ship's Cook Certificate – was introduced as part of the Maritime Labour Convention (MLC, 2006) in 2014. 

Rather than being a course to teach superyacht standard food for guests, the Ship's Cook Certificate was created with the purpose of ensuring that cooks working on commercial vessels have the basic skills and knowledge to cook for the crew on board. 

“The Ship's Cook Assessment for the Certificate is designed to ensure a basic minimum standard – it is not designed to catch people out. If you know how to cook and you operate using best practice, there is no reason why you will not pass the assessment,” explained Chef Duncan Biggs, MD of OceanWave Monaco. 

In order to attain a Ship’s Cook Certificate, you will need the following: 

• Proof of at least one month’s sea time, at sea or alongside. 
• Proof of at least one year as a chef or as a cook in a professional working environment. 
• Certificate of successful completion of the Assessment in Marine Cookery. 
• Class-based Food Safety Level 2 (MCA - Maritime and Coastguard Agency) or Level 3 (Cayman Islands). 

A formal competency check via the Ship's Cook Certificate of Competency is mandatory, even if you hold an SVQ (Scottish Vocational Qualifications) or NVQ Level 4 to UK standards. 

All crew, including chefs, need an STCW (Standards of Training, Certification and Watchkeeping for seafarers) certificate in order to work on a yacht. This is a five day course that covers general safety at sea. You will also need to obtain an ENG1 medical certificate from a certified medical practitioner. 

Is it better to start off working onshore? 

The majority of yacht chefs train and develop their skills onshore first before pursuing a cheffing career at sea. Chefs who have had extensive training and career experience on shore, particularly if they have worked in fine dining or Michelin-starred restaurants, are highly sought-after on yachts. 

Is cheffing at sea any different to cheffing ashore? 

Yes, it’s very different! 

A head yacht chef is responsible for meal planning, menu development, food provisioning and preparation, cooking and galley cleanliness. On smaller yachts, chefs often work alone, further adding to their workload. 

Additionally, superyacht chefs - especially those on board charter vessels - need to have the ability to perfectly cook a wide range of cuisines and accommodate a wide range of dietary preferences, including gluten free, vegetarian, and vegan options, all prepared to a very high standard. Guests accustomed to dining in the world’s best restaurants expect a similar level of culinary perfection on board. 

There are logistical differences, too. 

If a chef onshore needs an ingredient at the last minute, it can often be sourced relatively quickly and easily - sometimes even from a nearby store. At sea, however, a chef must be prepared to be much more resourceful given that it’s more challenging to source provisions, particularly at short notice, so a missing or spoiled ingredient can otherwise quickly become a disaster. Though larger yachts typically have more galley staff, it is generally still not to the extent of kitchens ashore and even then, yacht chefs must simply be more resourceful while being prepared to be busy for longer hours every day. 

What are the different roles within the yacht chef pathway? 

Yachting’s culinary world offers several distinct roles. 

Junior Chef: This role offers newly trained chefs a chance to familiarise themselves with the nuances of yacht kitchen operations while learning vital occupational skills from more experienced professional chefs. By assisting seasoned chefs, junior chefs lay the groundwork for their journey ahead. 

Sous Chef: Positioned as the second-in-command to the head chef, the sous chef becomes the cornerstone of the galley, often stepping in to lead the culinary charge. 

Specialty Chefs: For those with a unique culinary passion, such as pastries or sushi, specialised roles - when available - provide a platform for niche creativity. 

Head Chef: At the apex of the galley staff hierarchy, the head chef orchestrates the galley's operations, ensuring every dietary requirement and preference is exquisitely catered to. 

Conclusion  

Climbing the ranks in the superyacht chef’s culinary world necessitates a commitment to continuous learning. Of course, exploration of diverse global cuisines and networking within the superyacht community can propel your career substantially, but getting started requires having the right training. That’s where Academy by Ephemeris comes in. 

Using the Academy by Ephemeris platform, you can access the training you need to begin, develop or advance your chef yachting career - or any career on yachts - wherever you are in the world. Academy by Ephemeris is designed to connect you with the right courses from carefully vetted training providers worldwide, whenever you need them. 

Finally, a big thank you to Chef Duncan Biggs at OceanWave Monaco for his assistance with this article.

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