Meet the Chef

I am a very hard-working and innovative person with 6 years of chef experience in Michelin Star restaurants and 15 years specifically in the yachting industry.

In 2019 I won the first prize at the 10th edition of the Monaco Chef Competition.

I am efficient, deeply guest oriented, work well in a team and love to keep a good sense of humor while handling stressful situations.

My specialities are Mediterranean, Fusion, Asian, Italian, Pastry, and Healthy Cuisine.

PROFESSIONAL EXPERIENCE

MY Bella Vita, 60m Charter Temporary Head Chef June 2022 - Aug 2022

Crew: 15, Guests: 12

Busy 9 weeks charter, gluten free guests in charge of creating fine dining menus as well as buffet lunches.
Cruising through the South of France, Italy and Greece.
Responsible for provisioning, organizing the galley and overlooking a sous-chef.
Assumed additional responsibility by cooking at the owner's house during non-charter periods.

MY Planet 9, 75m Charter Head Chef June 2018-May 2022

Crew: 23, Guests: 16

New build with finishing responsibilities in the shipyard. Re-design and organise the galley, procurement of galley equipment, fully stocking fridges and training of the sous chef.
Back-to-back charters and owner trip with a la carte breakfast, large buffet style lunch and fine dining dinners.
Organisation and budgeting of travel to very remote and challenging places such as Antarctica, provisioning and menu planning according to specific diet requirements.

MY Triple Seven, 68m Charter Head Chef Sep 2014- Oct 2017

Crew: 16, Guests: 12

Extremely busy yacht with a very diverse and intense schedule, catering to a high-end luxury charter market with demanding dietary restrictions, such as vegan, vegetarian and gluten-free.
Preparing a la carte breakfast, buffet lunch and fine dining dinner; all home-made (from bread to ice-cream).
I was in charge of provisioning (working in remote locations with challenging conditions), menu planning, stock control, budgeting and hygiene.

MY Palladium, 95m Private Sous Chef Aug 2011- Apr 2014

Crew: 32, Guests: 40

MY Palladium is a private yacht cruising the Mediterranean. During owner trips, I was in charge of a team of 4 and served a very large buffet for the meals and a few dishes a la carte. Tasks would include planning, provisioning and inventory control for guest trips.

Outside of owner trips, I was running the catering with one junior chef. I was responsible for providing varied, nutritious and healthy meals for the crew, provisioning, stock control, budgeting, safety and hygiene.

SY Mondango, 52m Charter Head Chef Oct 2009- Apr 2011

Crew: 9, Guests: 12

SY Mondango is a very busy charter boat with a heavy schedule. While I was on board, I was responsible for all aspects of catering, menu planning for guests and crew, provisioning, food safety and stock control. It was a very challenging position as we were constantly sailing and the customers wanted 5-star food. I offered a large buffet for breakfast and lunch, and 3 course meals for dinner. Everything was made fresh on board.
In addition to my Head Chef duties I was also on watch duty during crossings.

MY Mao, 40m Charter Head Chef May 2009- Sept 2009

Crew: 6, Guests: 10

During the summer I spent on MY Mao I was in charge of all the meals for guests and crew. I served mostly casual lunch style buffet and fine dining dinner.
I was responsible for menu planning, budgeting, provisioning, inventory, food safety and hygiene.

MY Rebellious, 35m Charter Head Chef Apr 2007- Jun 2008

Crew: 7, Guests: 10

Initially in charge of all aspects of catering plus serving a three-course fine dining meal or buffet.
After the summer season, I became the owner’s private chef travelling with him, focusing on healthy food.

MY Constellation, 88m Charter Pastry Chef March 2007

Crew: 25, Guests: 35

Supervised 2 chefs to prepare all pastries, chocolate, etc. on board on a daily basis.

MY Tia Moana, 70m Charter Sous Chef Oct 2006- Feb 2007

Crew: 20, Guests: 30

Working directly with the head chef and in charge of a team of 4 chefs, supervising all the pastry preparations.

Thorton´s 1 Michelin * Head Pastry Chef June 2005- April 2006

Location: Dublin

Responsible for all pastry and baking and managing one commis. Bread and ice cream were daily prepared.

Morrison Hotel ***** Head Pastry Chef May 2004- May 2005

Location: Dublin

Busy banquet service. Responsible for mise en place, ordering, stock control, hygiene at fine dining level.

La Truffière 1 Michelin * Chef de Partie Sept 2000- May 2003

Location: Paris

2 years apprenticeship and one-year full time. Appetiser, fish and meat departments.

La Lorraine 1 Michelin * Commis Chef Sept 1998 - Aug 2000

Location: Paris

2 years apprenticeship, spending 6 months in each section: starters, fish, meat and dessert.

EDUCATION/CERTIFICATIONS

3 weeks – Internship at Nobu restaurant in Perth (2017) Australia

2 weeks – Intensive Traditional Japanese & Sushi training at Tokyo Sushi Academy (2017) Singapore

2 weeks – Intensive Thai cuisine training, one on one, at SITCA Institute of Thai Culinary (2016) Thailand

2 years – BTS Hotellerie Option Marketing et Management (2000-2002) France

2 years – BAC Pro Hotellerie Restauration Option Art de la Table (1998-2000) France

2 years – CAP/BEP Restauration Option Cuisine (1996-1998) France

Driving License, STCW5, Power Boat II, Jet-ski License, PADI Advanced Diver, Certified Yoga Teacher

INTERESTS

Kite surfing, Traveling, Yoga, Scuba diving, Free diving, Photography and Reading

REFERENCES

MY Triple Seven, John McLellan & Lachlan Holder, Captains, +44 7391402955

MY Palladium, David Atkinson, Captain +34 677956051, +34 677956052

SY Mondango, Marc Chaverot, Captain, +33 678777471

MY Mao, Tora Ehrlich, Captain +33 615288010

MY Rebellious, Steve Rebeil, owner +1 949 717 2800

MY Constellation, Mr. Beamont, Captain +33 607098516

MY Planet Nine, Philip Atkinson +49 176 3687 5543, captain2@yachtp9.com

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