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How I became a chef on superyachts in the Caribbean, Mediterranean, and Asia

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I became a superyacht chef without any formal training. Here's how I turned my hobby into cooking for celebrities like Pharrell Williams while traveling the world.

I've taken temporary jobs in places such as Seychelles and Bali

There was one yacht that had a full editing suite, which a National Geographic documentarian used to edit a video he'd made of the owners scuba diving. If any guests have any dietary issues, you must manage the galley so you don't cross contaminate. If you have guests with nut allergies, gluten allergies, or lactose intolerance on the same voyage, it can get quite hectic.

It's not uncommon that I get requests for dishes with luxurious ingredients, such as fresh Alaskan-crab legsI'm in yacht-chef WhatsApp groups, where fellow chefs will try to come to your aid if you need assistance. If I'm in St. Barts in the Caribbean and I've run out of gluten-free flour, I can message other chefs in the area on WhatsApp to see who has any flour, and then I'll send the tender over to their boat to pick up the flour and bring it back.

I'll also seek out the perfect ingredients when I'm in a port. I've bought pata-negra hams in Spain and jerk spice from Antigua.Chefs can earn between 6,000 and 12,000 euros a month

 

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