EXPERIENCES

N.M.N 50m- Private M/Y                                              01.02.2019-01.02.202
Head Chef

Fora 44m Charter Yacht
Head Chef

Euphoria2 Valletta 50m
Charter-Private M/Y

FAM 40m-Charter Yacht
Head Chef in Singapore

FALCO MOSCATA 50m
Charter-Private M/Y

In my beginings in 1996, Buenos Aires, forged my career as chef working all
over gourmet restaurants, after that, have worked in several countries such as
Chef, sous chef, line chef, pastry chef of different restaurants, hotels caterings
and yachts including Switzerland, Miami, Caribbean, France,Croatia, Scotland,
Brazil, Bolivia, England, Balearic and Canary Islands and finally based in
Barcelona where I established my family base and my business as a private
chef. Since then and until today I had run other own businesses such as
catering, restaurant and a bakery, always in parallel with my profession as a
private chef.
Currently I am looking for a new professional challenge that will test me once
again

Passionate and versatile chef with 15 years’ experience spanning Hatted restaurants in Sydney and luxury superyachts in the Mediterranean. Skilled across Modern Australian, Italian, French, and Asian cuisines, I pride myself on delivering dynamic, beautifully executed dishes in a calm and organised kitchen.
Thriving in the fast-paced world of yachting, I bring creativity, adaptability, and a love for fresh ingredients to every service. With two successful Mediterranean seasons completed, I’m eager to expand into an Atlantic crossing and the Caribbean, continuing to create unforgettable dining experiences as a Head, Sole, or Sous Chef.

Super Yacht Chef
Work Experience

Sous Chef – The Continental Restaurant & Bar, Mullumbimby | 2023 – Present
Lead kitchen operations, maintaining high standards in a fastpaced
international dining environment.
Contributed to menu development, staff training, and
operational efficiency.
Ensured strict hygiene, safety, and smooth service during
peak hours.

Private Chef – Private Family, Wategos Beach, Byron Bay | 2019– 2022
Designed bespoke menus blending Australian, Mediterranean,
and Asian cuisines.
Managed sourcing, preparation, and presentation of daily
meals.
Catered to diverse dietary needs including gluten-free, vegan,
keto, and allergen-specific.

S.Y. Mangalui Ndulu & S.Y. Nomad, Indonesian Surf Charter Boats | 2014 & 2018 – Head Chef
Created menus using locally sourced ingredients and fresh
seafood.
Delivered daily banquets for 3-week charters catering to
active surf clientele.
Navigated provisioning challenges across the Mentawai
Islands.

M A R I T I M E  E X P E R I E N C E

M.Y MRSL 51m & VILLA LA MANAL

TEMPORARY CHEF  |  July 2025

LOCATION: CANNES, SOUTH OF FRANCE

I had the opportunity to cook for the owners and guests of both the boat and villa, catering to up to 15 people. Additionally, I collaborated with well-trained chefs and an Asian catering team to host a birthday party for 30-40 guests, successfully managing to prepare meals. I was responsible for preparing food for 50 staff, musicians, and performers.

M.Y AHS 66M

TEMPORARY CHEF  |  March 2025

LOCATION: DUBAI

Sole position cooking for up to 16 – 18 crew while in a shipyard period. Meals consisted of healthy Western cuisine and Asian cuisine.

QUANTUM FINTECH LTD FLEET:

M.Y. BABYLON – 38M – LOCATION: DUBAI

M.Y. OCEAN SAPPHIRE – 41M – LOCATION: DUBAI

M.Y. OCEAN EMERALD – 41M – LOCATION: MEDITERRANEAN

PRIVATE & HEAD CHEF  |  March 2022 – May 2025

As a private chef in Abu Dhabi, I travelled with my employer, preparing meals for his family and colleagues at various events, including boat parties, crypto conferences, and F1 races. I cook for 100+ people at F1 events and 10-20 regularly, assisted by a second chef and additional staff when needed. Most weekends, I cook and host dinner parties on yachts in Dubai. I specialise in Asian, Mediterranean, Arabic, Indian, and Western cuisines, focusing on healthy meals and specific dietary needs.

M.Y CALLIOPE 45M

TEMPORARY CHEF  |  January – February 2022

LOCATION: SAVANNAH, GEORGIA USA

Sole position cooking for up to 10 -12 crew while in a shipyard period, Cooking in an apartment and delivering to the yacht daily. Meals consisted of healthy Western cuisines and local American-style

M.Y. EILEEN – 50M (PRIVATE)

HEAD CHEF        |  November 2020 – October 2021

HEAD CHEF        | 2016 – 2020

LOCATION: WORLD WIDE

I was hired to return as the head chef on this busy boat with two owners and a world touring itinerary. My job entailed managing and planning menus that range from Asian to Western cuisine, as well as provisioning for 12 crew members and up to 12 guests as the sole chef. I particularly enjoy the daily challenges that came with this role, especially in remote locations that pose various difficulties.

M.Y. LIQUID REHAB 39.6M (PRIVATE)

SEASONAL HEAD CHEF  |  July 2020 – October 2020

Very busy sole position, cooking for 7 crew and up to 8 guests

PRIVATE VILLA OF BOAT OWNERS

PRIVATE CHEF       |  Deepwater Bay, Hong Kong – June 2017

During my time in this role I was cooking, planning menus and provisioning for the owners and their guests. I also provided training for the owner’s staff.

AMANPURI VILLA & PRIVATE YACHT

PRIVATE CHEF  |  Phuket, Thailand – May 2017

Working alongside well-trained Thai chefs in a Private Villa, preparing 3 meals a day and catering for up to 15 people. Sole Chef on 32m M/Y Aveline, doing day trips with the owner and guests.

01.05.2025 – 02.09 2025 M/Y Debra One 40m Private yacht /Sole Chef / Italy

Responsible for providing all menus and culinary experiences daily for the Owners and up to 8 guests on board of the 40 m private Super yacht Debra One as well as catering for the 9 crew. Constant owner usage throughout the whole season. Sourced fresh produce in Italy, France and Croatia. Excellent written reference from the Owners.

05/2024 – 10/2024 M/Y Saluzi 69m Charter yacht / Head chef / France and Italy

Responsible for providing all menus and culinary experiences for up to 35 guests on-board the luxurious 69m charter yacht Saluzi and catering for the 32 crew. Sourced and utilized fresh Italian produce from local suppliers, all along the Southern coast of Italy. Created bespoke and authentic menus catering to the guests’ specific requests for every charter. Excellent written reference from the Owners representative and Captain.

10/2023 – 02/2024 M/Y Radiant 110m Private yacht / Owners Chef / Residency – Paris, France

Worked as a private Chef to a very high net worth individual, and his family, at their luxurious private residence in the Centre of Paris, as well as on-board their 110m mega-yacht.

08/2023 – 09/2023 M/Y St Helena 105m Charter / Guest Chef / Sardinia, Italy Hired as Guest chef for Extreme E race for the Sardinia Charter only by WYM. Fully responsible for writing and implementing all menus cooking for the owners, race car drivers and charter guests. Fine dining standard, sourcing fresh local products to create local dishes in a contemporary way.

06/2019 – 03/2023 Seabourn Cruises, Luxury Cruise Ship / Executive Chef / Worldwide Completed 6 contracts on-board this luxury cruise line, with a capacity of up to 500 guests, and was responsible for all culinary operations on-board. Creating high quality menus, sourced fresh, authentic ingredients for destination menus. Responsible for overseeing 5 different restaurants incl. Sushi and Michelin star Chef Thomas Keller’s the Grill Restaurant on-board. Conducting all menu tastings, also ordered all fresh produce for guests and crew.

05/2018 – 05/2019 Wind star Cruises Executive Chef / Europe

Completed 2 contracts on-board this luxury cruise line, with a capacity of up to 300 guests, and was in charge of all culinary operations on board. Implemented and sourced fresh authentic ingredients for destination menus for the main dining room, lunch buffets, and themed dinner menus. Oversaw 2 different restaurants, and conducted all menu tastings. Ordered all fresh produce for guests and crew.

02/2018 – 05/2018 Crystal River Cruises Executive Chef / Austria Completed 1 contract on-board this luxury River cruise line, with a capacity of up to 145 passengers, and was in charge of all culinary operations. Joined at the start of the season so swiftly wrote new menus and recipes, trained the chefs for the new menus, as well as ordered and sourced the products.

08/2016 – 10/2017 Viking Ocean Cruises Executive Sous-Chef / North America Completed 3 contracts on-board this luxury Cruise line, with a capacity of up to 940 passengers, and was responsible for opening all outlets and checking the recipes and quality as per company standards. This was an extremely busy operation, with over 60 chefs to supervise

FREELANCE CHEF | 2015 – 2023
• M/Y Falco Moscata | Charters in the Caribbean and crossing the Atlantic | 2023
• M/Y St David 60 meter Benetti | High profile charters | 2022
• M/Y Basma 45 Turkish build | High profile charters | 2022
• M/Y Hemabejo 50M | Discerning Swiss clients, very upmarket cuisine | 2022
• Le Grand Blue 114M Private | Relief Head Chef | Saint Barth | 2021
• Little Whale Cay, Luxury Charter Island in the Berry Islands | HNW clients | 2015 & 2021
• M/Y Touch | Charter vessel in St Thomas, left to start working for Neko Yacht Supply
• M/Y Privacy 50M | Tiger Wood’s boat in Palm Beach | 2019
• Over Yonder Cay, Exuma, Bahamas | HNW clients, Private and Charter | 2018
• Bell Island, Exuma’s Bahamas | Private Island Cooking for Royalty and his guests | 2017
• M/Y Zoom Zoom Zoom 161’ Charter Vessel | 3 months, charter in the Caribbean | 2016
• M/Y Capri 194’ Lurssen | 2 months, including Trans-Atlantic crossing | 2015
• M/Y Brazil | Charter vessel, mainly in Croatia, total of 16 charters, working summers only

M/Y AMATASIA | 85M
CHEF | Jan 2022 – Mar 2022
• Prepared meals for a crew of 28, accommodating a wide range of dietary requirements,
including gluten-free, dairy-free, low-carb, and keto diets
• Designed and executed vegan and spa cuisine menus to meet diverse nutritional needs
• Successfully catered to various Eastern European dietary preferences
M/Y SAMAR | 69M
CHEF | Jul 2021 – Nov 2021
• Managed the efficient operation of a large yacht, overseeing two galleys and supervising two
Sous Chefs
• Maintained crew meals while ensuring a nutritious and well-balanced diet within budget
• Provided personalized culinary service to a high-profile Middle Eastern client, specializing in
family-style Asian cuisine
• Catered numerous private events on an exclusively private vessel, delivering exceptional
dining experiences
NEKO YACHT SUPPLY
SALES MANAGER | Feb 2020 – Feb 2021
• Led sales operations as Sales Manager for Neko Ship Supply, overseeing a well-established
business venture
• Secured new business, achieving an annual turnover of 2.8 million in additional revenue
• Chose to return to a career at sea to pursue a passion for the culinary arts following the
COVID-19 pandemic
M/Y CHECKMATE | 147’ Benetti
CHEF | Apr 2017 – Aug 2019
• Managed both private and charter yacht culinary operations, primarily in The Bahamas and
the Caribbean, within a highly active program
• Transitioned from Yacht Chef to a 24/7 Traveling Private Chef at the request of the owners
• Prepared a diverse range of cuisines, accommodating dietary needs such as vegan, gluten-free,
keto, and calorie-controlled meals
M/Y FAR NIENTE | 140’ & M/Y TSALTA | 140’
CHEF (FREELANCE) | May 2016 – Mar 2017
• Provided culinary services on charter vessels with high private use for discerning clients
• Completed freelance contracts aboard each vessel, cruising New England, the Bahamas, and
the Caribbean
• Managed crew meals for 7 while adhering to strict budget constraints
M/Y LADY SARA | 187’ Trinity
CHEF | Feb 2015 – Feb 2016
• Led a galley team of 2, supporting 13 crew and up to 12 guests on an owner-heavy vessel
• Managed successful charters in both the Mediterranean and Caribbean, maintaining a highdemand
schedule
• Demonstrated expertise in provisioning in remote locations, including Greece, Turkey, Croatia,
and the Caribbean
• Successfully catered to Russian clientele, with 7 out of 8 charters serving Russian guests
M/Y CLAIRE | 150’ Trinity
CHEF | Apr 2014 – Feb 2015
• Provided upscale, high-end cuisine for up to 12 guests and 9 crew
• Managed culinary operations for a high-turnover charter vessel in the Bahamas
• Adapted to frequent crew changes, working under five different Captains
• Departed to accept a position on Lady Sara

Yacht Experience
Sole Chef                                                                 November 2024 to April 2025
M/Y Seaclass ▲ 47m Christensen ▲ Ten Crew / Twelve Guests ▲ Charter
Busy charter boat with American Owners cruising the Caribbean. Menu planning and provisioning. Cooked a variety of cuisines including sushi, barbeque, French, Italian, Mexican, and baked fresh breads, pastries, cakes.

Head Chef                                                                         June 2024 to October 2024 M/Y Premura ▲ 38m ▲ San Lorenzo ▲ Private / Charter.
This was a seasonal position with back-to-back charters and owner trips on this busy boat. The owners were Argentinian Jews who enjoyed Kosher modern European and Asian cuisine—cooked for up to fifteen guests and eight crew cruising the Mediterranean.
Temporary Chef                                                      March 2024 to May 2024
M/Y Blue Heaven ▲ 23m Navetta ▲ Four Crew / Six Guests
Owners were live-aboard for that period. They were pescatarian and enjoyed healthy, light food with wide range of vegetables and salads. Cruising area: Bahamas and Florida.

Chef                                                                          October 2023 to February 2024 M/Y Never Say Never Again ▲ 38m Benetti ▲ Nine Crew / Ten Guests ▲ Private
I handled all provisioning, maintaining safe hygiene and food practices onboard, thus always keeping the galley and fridges spotless. The owners are French Canadians who enjoy all food types but favor mostly modern European and French cuisine with occasional Asian and French-Canadian dishes and French desserts. Cruised Florida, Turks and Caicos, and the Bahamas.

Relief Head Chef                                                            1-30 May 2023
M/Y Limited Risks ▲ 46m Cheoy Lee ▲ Nine Crew / Ten Guests ▲ Private / Charter
I came on for a two-week Boss Trip, a one-week charter, and to wrap up the season before an eight-month shipyard period in West Palm Beach. I cooked healthy, nutritious meals for the crew and various cuisines for the guests, including American, BBQ, Cajun, Creole, Mexican, Modern European, Italian, Mediterranean, and French.

Head Chef                                                                October 2022 to February 2023
M/Y Amaryllis ▲ 80m Abeking and Rasmussen ▲ Twenty-four Crew / Twelve Guests ▲ Private / Charter
Owners enjoyed light, healthy food, game meats, and modern French and Italian cuisine. Russian breakfasts. French desserts and pastries. We cooked Mexican, French, Italian, and contemporary European for the charters.

Sole Chef                                                          September 2020 to October 2022
M/Y Lady May ▲ 47m Feadship ▲ Ten Crew / Ten Guests ▲ Private / Charter
Guests enjoyed Modern European, Italian, and Spanish Cuisine, mainly seafood and fresh shellfish.

Temporary Chef                                               June 2020 to August 2020
M/Y Inspiration ▲ 40m Benetti ▲ Nine Crew / Ten Guests
American, French, Italian, Asian Pacific, Japanese, and grilled meats.

Sole Chef                                                                 November 2018 to February 2020
M/Y Revelry ▲ 40m Hakvoort ▲ Private / Charter ▲ Ten Crew / Ten Guests
Two owners included a pescatarian and a vegan who favored American Southern Cuisine and Italian and French.

Sole Chef Three Summer seasons:                   April to October 2015, 2017, 2018
M/Y Incontatto ▲ 33m Benetti ▲ Private ▲ Six Crew / Ten Guests
Sicilian, Modern British, Italian, French, Asian Pacific, and Japanese Cuisine.

Work Experience
Superyacht experiences

Head chef M/Y Valinor (ex Calex)
-westport 180 ft-
-Cayman island-
November 2020 to march 2021
(Winter season)
Private yacht, cruising California, Mexico,Costa rica
International cuisine, vegan and gluten free.
12 crew and 12 guest
Reference: Capt. Papa Charles
Captcharlespapa@gmail.com
+15617796464

On board chef M/Y Ocean’s four
-San Lorenzo 141 ft-
-Malta-
May 2020 at October 2020 (Mediterranean season)
Very busy Private boat based in La Spezia (Italy), 9crew and up to 14 guests.
Cruising the oriental mediterranean sea, i take care of all food, preparations and
provisioning.
Everything is made fresh on board daily including pasta, bread, desserts, all types of ice
cream and sorbets
Reference: Capt. Gianni Lombardi +393286723416
Oceans4yacht@gmail.com

On board Chef M/Y Kaos
– San Lorenzo 126 ft
Pagina 3
-Marshall island-
July2019- march 2020 (Mediterranean, Carribean and Bahamas season)
Busy Private/Charter boat based in Florida, 7 crew and up to 12 guests. I take care of the
food for the crew, the guests and the owner. I am responsible of the HACCP self-control
plan and of buying and storing the food.
I also assisting with mooring operations when needed
Reference: Capt. Sannoch Clark +19546833295 – sannoch@icloud.com
Yacht consultant Capt. Charles Papa +393273757769

On board Chef M/Y Anything goes V- San Lorenzo 112ft
-Luxembourgh-
April 2019- July 2019 (Mediterranean season)
Private/Charter boat based in La Spezia (Italy), 6 crew and up to 12 guests.
Unfortunately the boat was decommissioned due to the owner’s health problems after
only three months.ake care of the food for the crew, the guests and the owner.
Reference: Capt. Carlo Cavallo +393888366384 – carlo2mail@gmail.com

PROFESSIONAL EXPERIENCE: 

Head Chef  MY Kahalani 55m Private yacht 09/06/25-18/09/2025

Head Chef MY Baraka 58m Private yacht 07/02/24-14/09/2024      

Head Chef MY Quinta Essentia 55m private,charter yacht 25/08/22-30/03/2023                                  Frelance Chef  MY  ROCKET 50m Private yacht  16/08/21-30/11/21                                                                                                       Frelance Chef -MY Andreas L Charter yacht 60m01/07/20-16/10/20 Responsible to cook for 12 guests and 15 crew. For guest cooking and baking using only fresh and local items. Cooked a wide variety of food special for lunch and dinner. Setting up high standards for nutritional and cooking methods, fresh bakery and pastry everyday.   

Head Chef –(Best Chefs events catering)2017-2020 Responsible for day-to-day running of the kitchen. Planning, cooking and presenting dishes to the highest standard. Discussing dietary requirements and preferences with the guests. Catering for different events including weddings, birthdays, private villas, VIP guests and corporate events. Ordering, organising and managing budget, cooking only with fresh food including bakery and pastry.                                                                                                                                                                                                                                                                         

Head Chef-Andreas L 60m (charter yacht) 16/10/2014-01/11/2016 A busy charter yacht with guests on board for lengthy periods, individual guests had various requirements for every meal and were very into their food, based on buffet style for every meal. They loved seafood and fish. Cooking hot breakfasts, multiple course lunches, the evening’s hors d’oeuvres and gourmet multiple course dinners. All meals were prepared for 12 to 30 affluent and elite guests. Like a “5 Star”  hotel, all meals were prepared with variety, skill, gourmet flavor, cooking and preparing elaborate, fine cuisine (Italian, French, Lebanese, Indian, Mediterranean cuisine). Catering to dietary challenged customers i.e. Vegan, lactose intolerant, low-carbohydrates. Biweekly menu creating, taking into account fresh, seasonal local produce. Menu planning using classic French & Creole fusion cuisine specializing in all types of seafood.                                                                                                             

Chef- Ledbury brasserie  10/01/2013-16/10/2014-Designed and executed all menus for the French and Mediterranean restaurant for 120 guests, sensitive to season, personal tastes and various dietary needs. Responsible for menu planning and expedition of all high profile/celebrity caterings held in each residence and restaurants. Coordinated all kitchen purchases including wines, liquors, domestic items and special requests. Maintained inventories and expense records.
Cooking breakfast, lunch, dinner every day. Fresh bakery and pastry preparation using only fresh local products.

Freelance CHEF- MY IL CIGNO Charter yacht 42m 01/06/2013-01/09/2013-Cooking for the owner’s family breakfast, lunch, dinner plus 10 guests every week. Innovative menu planning incorporating flare and fashion. Prepared and cooked a variety of food types for chic, upscale guests.  During the trips with charter guests, all meals were taken on board and were extremely well received. Fresh bakery and pastry preparation using only fresh local products. All meals included vegetarian, Mediterranean, French, Spanish, Italian cuisine.

SEA EXPERIENCE

December’24 – present           M/Y Seven Sins, 52m, San Lorenzo

Position:                                Sole rotational chef

Duties/Description:               Very busy dual season charter yacht.

Reason for leaving:          Looking for better working environment.

August – October                    S/Y Zenji, 56m, Perini Navi

Position:                                Freelance sole chef

Duties/Description:               Two charters in Sardinia and Corsica and then crossing to                                                         West Palm Beach.

Reason for leaving:          Freelance

November ’23– July ’24            M/Y Gladiator, 45m, Feadship

Position:                                Rotational sole chef

Duties/Description:               Private & charter vessel. Heavily chartered boat in the                                                                Mediterranean, with vegan owners & crew. Dual season                                                           vessel.

Reason for leaving:          Resigned over a lot of issues on board among others,                                                      rotation irregularities.

February ’21- October ’23        M/Y Moonshadow, 43m, Feadship

Position:                                Sole chef

Duties/Description:               Private worldwide traveling vessel. Used by family only,                                                               rarely guests came along. Usually owner daughters’s                                                                   friends. Owner enjoys spending time in the galley with a                                                             lot of interaction and eating there as well. Two vegan                                                                 daughters, one with allergies.

Reason for leaving:          Left for rotation position.

December ’20-January ‘21      M/Y Bon Vivant, 50m, Codecasa

Position:                                Sole chef

Duties/Description:               Rehired by the same owner I worked in villa in Croatia                                                                 this summer as they launched their new boat. Caribbean                                                         season cooking mostly Japanese inspired dishes.

Reason for leaving:          Unhappy with the working conditions.

September-November ‘20       M/Y Calypso I, 36m, Mulder

Position:                                Sole chef

Duties/Description:               Working as a sole chef on this heavily used charter yacht                                                          stationed in Golf-Juan, France. Joined this yacht late in                                                               the season and finishing it off with the start of a new lock                                                           down in France. Taking care of the crew and guests,                                                                   cooking mostly mediterranean and Japanese inspired                                                                dishes with a lot of fish and seafood. Cruising the French                                                            Riviera.

Reason for leaving:          Seasonal contract with the invitation to come back early                                                          next year

January ’19-February ‘20         S/Y Elfje,  52m, Royal Huisman

Position:                                Sole chef

Duties/Description:               Working as a sole chef on this private yacht stationed in                                                             Palma de Mallorca, Spain. Owner mostly using the yacht                                                          as a hotel while doing regattas on her other sailing boats,                                                         or doing regattas with this one. Winter season spent in the                                                         Caribbean, and summer in the Mediterranean. Dinners                                                               normally for eight guests, all plated. Owner loved tasting                                                           themed dinners.

Reason for leaving:          Honestly had a strong disagreement with the Captain and                                            decided to leave even though the owner loved my food.                                             After myself, other 3 crew members resigned as well.

For the same reason do not have written reference from                                                           the captain.

January ’18-January ‘19          M/Y Crili,  48m, Christensen & residence,Palm Beach

Position:                                Private chef

Duties/Description:               Working as a private chef for the owners in their residence                                                        or on board M/Y Crili, depending where the owners were.                                                        Winters Palm Beach (residence) and Bahamas and                                                                      summers Sag Harbour, New York and New England. On                                                              board cooking for the family and their guests and 12                                                                   crew. In residence family, their guests and 4                                                                                     housekeepers.

Reason for leaving:          Looking for more challenging position culinary wise.

August – September 2017        M/Y G3,  44m, Heesen

Position:                                Freelance sole chef

Duties/Description:               Private vessel, hired for owners mediterranean trip as a                                                               sole chef. Total of 9 crew and up to 10 guests. Plated,                                                                  healthy, mostly fish and seafood dishes required with                                                                   starter, main and dessert. Sailed from Italian Adriatic Sea                                                           through Croatia to Greece and ended in France.

Reason for leaving:          Freelance

April – October 2106                M/Y Grayzone,  43m, Custom built

April – August 2017

Position:                                Sole chef

Duties/Description:               Heavily chartered vessel with 8 crew and up to 12 guests.                                                         When not in charter, owner uses it, as well as in the

beginning and end of the season. Due to busy charter

seasons had to cater to many different dietary needs.

Summer mediterranean seasons. Sailed from Spain to                                                                  France, Monaco and Italy.

Reason for leaving:          Unfulfilled promise of a raise

November 2016                       M/Y A, 119m, Blohm & Voss

Position:                                Head chef

Duties/Description:           Private vessel, cooked for the owner’s family. Owner only                                                          eat raw food, madame vegetarian. Sailed in Oman.

Reason for leaving:          It was trial for 2 weeks, but did not accept the job                                                                         because included duties of crew chef  when owner away                                                        and owner just built new vessel, so it would include a lot of                                            crew cooking.

May – September 2015            M/Y Lady Haya, 64m, Mitsubitshi Heavy Industries

                                      custom built

Position:                                Head chef

Duties/Description:           Vessel owned by Saudi Arabian Sheikh related to royal                                                              family. Responsible for all the meals when owner aboard.                                                         Meals usually for the family and friends, up to 40                                                                             guests. Job consisted of daily provisioning of fresh meat,                                                            fish and seasonal produce, menu planning consisting of                                                 six to seven starters, same number of mains and desserts,                                               fresh fruits and cheeses. Sailed Italy, Turkey and Spain.

Reason for leaving:          End of seasonal contract

Yachting Working Experience

Head Chef: November 2024 to September 2025  MY Miss Steaphanie ( 45m Richmand Yachts) charter yacht

Reference details: Captain David Osorio Email:captain@my-missstephanie.com

Mobil: +1-646-773-1149

Relief Chef for Atlantic crossing: October 2024 to November 2024 MY Chasing Daylight

 ( 50m Westport Yachts) charter yacht

Reference details: Captain Scot Mobile: +44 7532-670-070

Relief Chef: Sepetember 2024 to September 2024 MY Utopia IV (63m Rossinavi) private/charter

Reference details: Captain Jeffrey Wierzba Email: captain@myutopia4.com

Mobile: + 1-720-680-4377

Head Chef: February 2024 to August 2024 MY Shinkai ( 55m Feadship Expedition ) private yacht

Refernce details: Captain Tim Cox Email: captain@myshinkia.com

Mobile number: + 1-754-304-8284

Relief Chef: January 2024 to January 2024 MY Utopia IV ( 63m Rossinavi) private/Charter

Reference details: Captain Jeffrey Wierzba Email: captainjeff@myutopia4.com

Mobile number: + 1-720-680-4377

Temporary Chef: December 2023 to December 2023 (Atlantic crossing Palma de Mallorca, Spain to Canouan Carribbean Island) SY Red Dragon (52 Alloy Yachts)

Reference details: Captain Shreda, Email address: shreda@syreddragon.com

Mobile Number: +44-7833-230-138

Relief Chef: November 2023 to November 2023 MY Utopia IV (63m Rossinavi) Charter/Private

Reference details: Captain Jeffrey Wierzba Email: captainjeff@myutopia4.com

Mobile Number: +1-720-680-4377

Temporary Chef:  September 2023 to October 2023 MY Renegade (50m Lloyds Ships) Owners private resident in London Uk

Reference Details: Captain Graham Bell Email: captain@my-renegade.com

Mobile Number: +33-672-687-883

Head Chef- November 2022 to July 2023 MY Beach House (36m Mangusta) Charter

Reference detais: Captain Sam Tikvesa Email: samtikvesa@gmail.com

Mobile Number: +34-671-308-327

Relief charter head Chef: June 4^th 2023 to June 25^th 2023 MY Utopia IV (63mRossinavi) Charter

Reference details: Captain Jeffrey Wierzba Email: captainjeff@myutopia4.com

Mobile number: +1-720-680-4377

Head Chef-August 2022 to November 2022 MY Utopia IV 63m (Rossinavi 2018)

Reference details: Captain Antonio Gerini Email: Antonio.gerini@yahoo.com  Mobile Number: +39-338-810-6993

Head Chef- June 2022 to August 2022 MY Odalisque 40m Feadship (summer position)

Reference details: Owner thomasfoley@att.net Mobile number: +1-203-461-0471

Head Chef- March 2017 to June 2022 MY Justa Delia 46m(Benetti Yachts)

Reference details: Captain Nick Battaglia, Email: Captainbattaglia@yahoo.com

Mobile Number: +1 954-816-3248

Captain Ben Chaplin, Email: benchaplin@hotmail.com

Mobile Number +1 619 488 0321

Freelance Chef – Octorber 2016 to March2017 –; MY Sky Fall (Trinity Yacht 58m)

Reference detais: Chef Dieter Curth Mobile number: +1-561-309-0702

Head Chef– February 2015 to September 2016

M.Y. IMAGINE/M.Y.ASPEN ALTERNATIVE 50m (Trinity Yachts)

Reference details: Captain Alexander Aslou, Email: alexanderaslou@gmail.com

Mobile Number: +1 954 618 7493 (M.Y.Imagine)

Captain Craig Robberts, Email: aspen.alternative@gmail.com

Mobile Number: + 1 954 64 73119 (M.Y.Aspen Alternative)

Head Chef– April 2014 to September 2014/ December 2014 retainer payments

April 2013 – September 2013 & October 2013 to March 2014 retainer payments

S.Y.APHRODITE A 44m (Vitters Shipyard)

Reference details: Captain Wayne Palmer, Email:wayne.plmr@gmail.com

Mobile Number: +34 622 633 028

Relief Head & Sous Chef – Octorber 2013 to December 2013 & December 2012- April 2013 M.Y.PALLADIUM 96m (Blohm & Voss)

Head Chef – April 2012 – September 2012 – M.Y.DREAM CATCHER30m

(Ferretti)Downwind Limited, First floor Jubilee Buldings, Victoria Street, Douglas,Isle of Man IM1-2SH

Reference details: Captain Clint Burgess, Email: clint@dream-catcher.co.uk

Mobile Number: +34 609 888 700

Sous Chef – January 2012 – April 2012 – M.Y. AMEVI 80m – (Oceanco)

Equiom Yachting Services (Jersey) Ltd, 1^st Floor, Channel house, Green Street,

St Helies, Jersey, 4E2-4UH

Reference details: Captain Stuart Newton, Mobile Number: +34 660 301 161

Head Chef – February 2001 – October 2011– M.Y. ALCOR 35m – (Heesen)

Oceaneering Ltd Box 227 Clinch house, Lord street Douglas Isle of Man U.K.

Reference detals: Captain Alberto Ruiz / my.alcor@arrakis.es

Mobile Number: +34 636 267-985

Head Chef – January 1999 – July 2000 – M.Y. ONTARIO 48m – (Lurssen)

Head Chef – June 1996 – January 1999 – M.Y.ACCORD 30m – (Mc Queens)

Organized the business corporate functions for the company

Canaccord Capital Corporation in Vancouver stock exchange,Canada

CorporateYacht

Head Chef- (started as a Galley assistant, Crew Cook then Sous Chef)

March 1986 – August 1992 – M.Y.NEW HORIZON L 60m – (Feadship)

2024 Summer season
Alika oyster 67ft SY charter summer season
parsifal SY 54m Solo chef freelance charter 1 month
Heeus MY explored 44m Solo chef charter Caribbean season 2023/24
2023 summer season
parsifal SY 54m Solo chef freelance charter 1 month
Lush SY 95 ft Frelance Charter 1month
GreayB SY Catamaran 80ft Freelance Charter 2 months

2020 – 2023 MY Lady Duvera 49m
Solo Chef – Private & charter motor yacht, cooking for 12 guest and 9 crew,

2013 – 2020 The Galley Club Cookery School
Owner& chef – Offers cooking classes in general, with a dedicated
section for the nautical world and profesional training in hotels &
Restaurants.

2007-2013

SY Nephele – (35m) Mediterranean Season 2012 – 2013 Position: Solo
Chef Cooking up to 7 crew and 8 guests.
SY Maricha III – (45m) Atlantic crossing- Caribbean season2011 Solo
Chef up tp 10 crew
MY Ilona – (74m) Mediterranean – Red sea March 2010 – September
2011
Crew Chef Cooking up to 40 crew
SY Hidé ń sea – (35m) Caribbean – Mediterranean Sep 2008 – Aug
2009 Position:
Crossing both the Atlantic with the owner and guests plus 4 crew
MY Tilikum – (30m) Mediterranean season 2008
Owner living onboard plus Up to 10 guests every week plus 3 crew.
SY Antares advance – (35m) Caribbean season 2008 CharterFor 8
guests, 5 plus crossing to Europe.
SY Arrayan – (35m) Mediterranean Season 2007

Work Experience

Nov 2023 – present Head Chef on M/Y Lady Britt 63m (heavy charter, dual season)
•Managed galley operations for 16 crew and up to 12 guests, ensuring efficiency and effectiveness as well as high standards of cleanliness and organization, adhering to food safety and hygiene procedures.
•Planned and executed seasonal menus using fresh, local produce, catering to guest preferences and dietary restrictions.
•Delivered showstopping food presentations, incorporating themes into pastries and baking all breads, pastries, and desserts.
•Handled provisioning, budgeting, ordering, and stock rotation to ensure ingredient freshness.

Dec 2021 – Nov 2023 Sous Chef on M/Y Lady Britt 63m (heavy charter, dual season)
•Supported the Head Chef in all galley operations during 18 charters,
•Took care of 16 crew and up to 12 guests.
•Stepped into leader’s role during the Head Chef’s absence, ensuring continuity in culinary operations.
•Maintained food safety, detailed cleanliness, and high standards in the galley at all times.

Aug 2021 – Oct 2021 Sole Chef – M/Y Casique – 50m (private)
•Taking care of 9 crew and up to 9 guests with overall responsibility for daily operations in the galley
•Catering for private events and special occasions
•Provisioning and liaising with purchasing companies for food orders
•Producing menus and new dishes according to guests’ preferences
•Ensuring food safety, highest level of cleanliness in the galley at all times
•Budgeting according to the yacht regulations

Jun 2020- Aug 2021 Chef Consultant – Mell by Matt (temporary position)
•Multiple culinary venues across UK and Europe

Aug 2019 – Jun 2020 Executive Chef – Douro Azul Cruise Line, Portugal
•Lead a team of 10 chefs and 4 kitchen porters, responsible for the entire galley operation onboard, supervised all food service functions
•Organised and executed special events such as Welcome/Farewell
•Responsible for precise food provisioning, twice weekly
•Reviewed all financial transactions to the pre-set expenditure limits

HEAD CHEF – M/Y IMMERSIVE 50m – PRIVATE/CHARTER April 2025 – Present
 Delivering high-end culinary experiences for guests with diverse tastes and dietary requirements. Responsible for full galley management, including menu planning, provisioning, budgeting, HACCP compliance, and team supervision. Consistently provide innovative, seasonal, and globally inspired cuisine with meticulous attention to detail under high-demand charter operations.

HEAD CHEF – M/Y ISABELL PRINCESS OF THE SEA 50m – PRIVATE/CHARTER December 2024 until February 2025
 Overseeing all aspects of guest and crew culinary operations. Designed and executed diverse menus tailored to guest preferences and dietary needs. Managed provisioning, budgeting, stock control, and galley hygiene to the highest standards. Delivered refined cuisine in high-pressure environments while maintaining exceptional presentation and consistency.

HEAD CHEF – S/Y CLASE AZUL 50m – CHARTER June 2023 until December 2024
 Responsible for daily meal prep for guests and crew, provisioning, stock rotation, and maintaining HACCP standards. Contributed to menu planning, dietary accommodations, and clean-down procedures.

FREELANCE SOLE CHEF – M/Y YOYITA II 30m – PRIVATE/CHARTER 16/05/2023 – 27/05/2023 (Split, Croatia)
 Preparing meals for 10 guests and 6 crew members.
 Creating and organizing daily menus while managing grocery orders.
 Ensuring maintenance and cleanliness of the food preparation area.
 Providing nutritious and healthy meal options.
 Implementing effective strategies for managing food costs.

CONSULTING FOR YACHT CHEF – PRIVATE CONSULTING 10/09/2022 – 01/04/2023 Split, Croatia
 Providing comprehensive training to the yacht chef, ensuring their skills and knowledge are up to par. Presenting visually appealing dishes and sharing detailed recipes with guests and crew. Managing the provisioning of all food items, ensuring an adequate supply is available.
 Catering to the dietary needs and preferences of both guests and crew members, focusing on nutrition and well-balanced meals. Implementing and maintaining strict food safety and storage standards. Adhering to budgetary guidelines while managing food costs effectively.
 Maintaining a well-organized galley and overseeing food inventory. Enforcing galley safety protocols and maintaining high sanitary standards.
Managing and supervising other galley staff, delegating tasks and ensuring efficient operation. Organizing and coordinating visits to local markets for fresh and high-quality ingredients.

ChefSole Chef with over 30 years land based experience – working in Michelin Starrestaurants in France and 7 years in the yachting industry on private and charteryachts. Able to accommodate all kinds of allergies including, lactose, gluten, nuts andvegetarian and vegan diets. Passionate about food and wine pairing to enhanceguest experiences. Confident cooking a wide range of cuisines: French, Mediterranean, Kosher,Italian, North African, Japanese, Sushi and Maki, Middle East, Thai, Indian, Southand North American, Pastry and Baking. Takes pride in maintaining a high level of hygiene, guaranteeing proper cleaning, food storage and handling.

EXPERIENCES

MY Liberta l 42m | Sole Chef | May 2025 – Present

I was asked back to Liberta where I worked in 2021.Russian owners, private vessel with high service standardsCruising around the Mediterranean

MY Miss Irisha |30m | Sole Chef | May 2024-September 2024

Sole Chef on this private/charter vessel , catering for 4 crew and up to 16guests. Cooking family style and plated dishes , producing a variety of cuisinesdepending on the guests preferences. Provisioning across South of France, Corsica and Sardinia, using fresh localproducts

MY Highlander l 50m Feadship | Rotational Sole Chef | December 2022 –
February 2024
Sole Chef catering for 11 crew and up to 16 guests. Required to also cook for
the sister vessel at times, catering for up to 20 crew.
Completed several charters and boss trips across USA, Bahamas and
Caribbean.
Accommodating to several dietary requirements; vegetarian, vegan, nut,
gluten, lactose allergies.
Catered an event for 70 guests in Miami, organised all provisioning and food
preparation.
Making fresh bread and pastries during trips and also for crew during boss
off.
The owner of this vessel often came at short notice with different guests,,
often finding out preferences or dietary requirements on arrival. Able to
remain level headed and cater to those needs.
Able to adhere to budgets, stock control and waste management.

MY Liberta l 42m | Sole Chef | March 2021 – October 2022
Sole Chef catering for up to 14 guests and 5 crew, private yacht based in
Cogolin, France.
Completed a 3 month boss trip during the season. Cooking for guests and
crew whilst also provisioning during the trip and maintaining the cleanliness
of the galley.
Ensured high quality food standards, serving food in a timely manner and
remaining organised to ensure good time management.
Adhered to budget allocation for ingredients and managed availability of
seasonal ingredients.

MY Claudia’s l 30m | Sole Chef | March 2019 – October 2019 (Seasonal)

Sole Chef catering for up to 12 guests and 4 crew, private yacht based in
Cannes, France. Completed 12 trips ranging from 4-21 days.

MY El Jefe l 30m Sole Chef | January 2017 – August 2017
Sole Chef catering for up to 15 guests and 5 crew, private yacht based in St
Martin.

Dynamic Chef with 24 years of experience in high-profile private yacht charters and exclusive events. Proven track record of delivering exceptional dining experiences for discerning clients, including government officials and royal families.

With 4 years on luxury yachts and 11 years as Head Chef at the British Ambassador’s Residence, I specialize in innovative cuisine using high-quality ingredients. I excel in menu design, preparation, and presentation, ensuring smooth operations and guest satisfaction. Skilled in leading teams and collaborating with service staff, I thrive in fast-paced environments, demonstrating flexibility and resourcefulness to meet client need.

 EXPERIENCES

March 2025- Victorius 85m Charter/Private      On going                                        Executive Head Chef

As the Executive Head Chef aboard the 85-meter yacht Victorious, I create exceptional culinary experiences that delight our guests. Leading a skilled team in a fully operational galley, I focus on high-quality world cuisine, specializing in sustainable seafood and fish.

I design diverse menus that highlight seasonal ingredients and innovative techniques, ensuring each meal is memorable. My commitment to excellence fosters a collaborative kitchen environment where creativity thrives, transforming every dining experience into a celebration of flavour and artistry.

September 2024 – January 2025 M/Y Amica Mea 47m, charter/private                  Sole Chef

I lead culinary operations for private charters, creating custom menus for up to 8 guests and 11 crew members. I love using fresh, local ingredients to whip up innovative dishes that cater to everyone’s tastes. My travels through Mexico, the USA, and the Caribbean Islands inspire my cooking and help me craft memorable dining experiences at sea!

August 2023 – September 2024 Expedition Norway128m, charter                          Executive Chef Assistant         

As Head Chef for Private Fine Dining at Hurtigruten Expedition in Norway, I led a galley team of 3 while crafting unforgettable dining experiences for up to 20 guests. Inspired by Nordic cuisine, I focused on seasonal ingredients and local seafood while cruising through the stunning Norwegian fjords up to Svalbard. I used advanced techniques like fermentation and pickling to create unique and memorable dishes.

May 2011 – June 2023 British Ambassador Residence, Oslo, Norway                   Resience Manager/Private Chef

Managed culinary operations for high-profile events, including formal dinners, receptions for government ministers and royal family members, as well as car shows and movie premieres, showcasing British cuisine and hospitality. I designed and executed tailored menus, ensuring the highest standards of quality and presentation while effectively managing budgets and logistics. Additionally, I catered to the needs of four successive British Ambassadors and oversaw the official residence for guests of the British Government.

May 2010 – May 2011 Holmenkollen Restaurant, Oslo, Norway                            Head Chef

Led a team in a high-pressure environment at a fine dining restaurant specializing in Scandinavian cuisine, catering to a capacity of 250 guests. Located next to a ski jump, we provided exceptional service and culinary excellence during various sporting events. My focus was on delivering a memorable dining experience that complemented the excitement of the events.

Feb 2009 – April 2010 Private Yacht Fead Ship Marco 55m private                         Head Chef

Delivered gourmet dining experiences for private guests aboard a luxury yacht in the Adriatic Sea, focusing on personalized service and high-quality ingredients. Catering to the needs of 15crew and10 guests, ensuring an exceptional culinary experience in various stunning locations, including Marseille, France, and other picturesque spots along the Adriatic coast.

January 2008 – Jan 2009 The Old Government House Hotel Guernsey 5*              Head Chef

Led a talented kitchen team in creating exquisite seafood dishes inspired by French cuisine, emphasizing local Guernsey catches. Supervised and motivated staff to ensure exceptional quality and consistency while developing seasonal menus that highlighted the rich flavours of the region. Maintained rigorous food safety standards, engaged with guests for feedback, and collaborated closely with restaurant management to deliver a memorable dining experience that celebrated the best of coastal culinary traditions.

Feb 2007 – January 2008 Private Yacht Golden Sun Jersey Channel Island            Sole Chef

As the Sole Chef aboard the luxurious yacht Golden Sun, I craft exquisite dining experiences for up to 12 guests and 13 crew while cruising the Channel Islands and France. I design daily menus featuring fresh, seasonal ingredients, manage inventory within budget, and maintain a spotless galley. By engaging with guests, I tailor their culinary experiences, ensuring every meal is memorable as we explore stunning coastal regions.

March 2006 – December 2006 Private Yacht Eleonora Guernsey Channel Islands   Sole Chef

As the Sole Chef on the yacht Eleonora, I create personalized menus using fresh ingredients, crafting memorable meals while ensuring smooth kitchen operations and high hygiene standards. 5 crew-8 guests.

January 2005 – Feb 2006 Le Friguet Hotel Guernsey 3*                                          Chef de Partie

As Chef de Partie I ran the cold section, specializing in desserts and starters. My responsibilities included preparing and presenting high-quality dishes, ensuring food safety, and collaborating with the kitchen team.

I am a fast learner, hard worker and well organised. Also I have strong cooking skills for over 6 years working in Michelin Star restaurant/Hotel and Private Yacht. I’m used to a high level of cooking in a busy, fast-paced environment, being on my feet for long hours.
I am keen to join a great team, whom I can learn from and expand my current skill set in the yachting industry.

WORK EXPERIENCE

Head Chef M/Y Rocinante 76M January 2025 – September 2025
Sole responsibility for culinary operations aboard a private yacht with the owner continuously on board. Designed and executed daily plated meals tailored to the owner’s preferences and dietary restrictions, including gluten-free and sugar-free desserts and baked goods. Maintained exceptional presentation standards and consistency under high expectations in a luxury setting.

Head Chef. M/Y Paiza One 45M September 2024- January 2025
Led the galley team for a high-profile, casino-owned yacht catering exclusively to VIP guests and high-rollers from Las Vegas Sands. Supervised two junior chefs, ensuring smooth kitchen operations and adherence to corporate SOPs and hygiene protocols.Created custom menus within strict budgetary and branding guidelines, delivering fine dining experiences aligned with the company’s elite standards.
Adapted to diverse guest preferences in a high-turnover environment, functioning similarly to a charter vessel with a rotating VIP clientele.

Temp Sous Chef. M/Y Daloob, Private Yacht 71M July 2024- August 2024
I had this opportunity given by Amiri Yachts to work on Daloob as a relief Sous Chef for 1 month. I was based in Qatar, Doha where my duty is catering for guests and 22 crew alongside the Head Chef.

Junior Sous Chef BLUE, Private Yacht 160M October 2022- June 2024
Cooking together with Sous chef and Head chef. Whilst my responsibilities are doing cold and hot starters, soup, salad and main course they would be for lunch and dinner service together with the owner team each of us would have 4 to 5 dishes per service and having to stand alone for breakfast or night duty service during operation. Creating and trialling a new menu for the next trip. Supervision and advise my knowledge to the Crew chef team.

Sous Chef M/Y I Dynasty, Private Yacht 101M May 2022 – October 2022
I jumped to 101M Private M/Y as a Sous Chef. Which is my main responsibility was assisting the Head Chef to cook and prepare for owners/ guest meals. I only had a chance to work there for a few months as a temp sous chef during summer.

Sous Chef M/Y White Rabbit Golf, Private Yacht 84M March 2020 – April 2022
I was hired as a Sous Chef on 84m Private M/Y.
Which my responsibility including;
Cooking for a crew of 30 daily. Finding and ordering provision from suppliers in Singapore, Australia and Thailand. Purchase of food, take care of budgeting-accounting. Supervision of crew chef. Menu elaboration for guest and crew. Preparation of food, breakfast, lunch and dinner. Galley management tidy up, provision and cleaning.

Yachting Experience

• M/Y Odessa (50m) – Executive Chef | Oct 2022 – March 2025 Caribbean, Bahamas, New England, Mediterranean, West Palm Beach
• M/Y Mosaique (50m) – Executive Charter Chef | May 2020– Aug 2020 Transatlantic, Mediterranean, North America, Caribbean
• M/Y Elysian (60m) – Executive Charter Chef | April 2019 – Nov 2019 Mediterranean & Caribbean
• M/Y Apogee (62m) – Chef | Oct 2018 – Dec 2018

Mediterranean , Transatlantic, Caribbean

• Private Family Chef / M/Y Checkmate – Dietary Chef | Feb 2017 Feb 2018

Global travel with family, macro-focused nutrition planning

• Time Studied Abroad Thailand 3 months
• M/Y Rhino (50m) – Charter Chef | Feb 2017 – Oct 2017

Caribbean, Bahamas, Bermuda, New England.

• M/Y Noble House (60m) – Executive Chef | Nov 2015 – Nov 2016
  Mexico to Cuba
• Private Family Chef / M/Y Checkmate – Dietary Chef | May 2012– June 2014
• M/Y Apogee (62m) – Chef | Oct 2010 – Feb 2012

West Coast North America, Caribbean, Mediterranean

• M/Y Indiscretion (118′) – Chef | Mar 2010 – Sept 2010
  Caribbean, East Coast, The Hamptons
• M/Y Elaldrea (45m) – Owner’s Chef & Chief Stew | Feb 2009 – Mar 2010 Caribbean
• M/Y Mariah II (100′) – Chief Stewardess | Feb 2008 – Feb 2009
  Caribbean, New England
• M/Y Allure (70m) – Chief Stew / Purser | Oct 2007 – Feb 2008
  Shadow Vessel
• M/Y Daybreak (54m) – Stewardess/Deck | Apr 2007 – Oct 2007
  Bahamas, Mediterranean
• M/Y Just Lucky II (106′) – Chef/Stewardess | Nov 2006 – Jan 2007
  Tampa, FL

Experienced culinary and hospitality Yacht Chef seeking a position where I
can apply over 25 years of expertise in cuisine, kitchen and galley
management, and exceptional guest service. Adept at working in dynamic,
fast-paced environments, including sailboat galleys and remote locations.
Passionate about delivering excellent dining experiences and ensuring
seamless operations aboard luxury yachts.

EXPERIENCES

M/Y Pier Pressure 27m                               JULY,2 2025 – AUGUST,7 2025

Chef

Duties included meal planning, provisioning and cooking.
Several different food allergies and dietary needs in crew and owners.
Private and charter.

M/Y Retriever 37m

Chef                                                                        APRIL-JUNE 2025

Duties included meal planning, provisioning and cooking.
Several different food allergies and dietary needs in crew and owners

M/Y Annie 25m                                                    May 2023-November 2024
Chef/Deckhand

Provisioning, and cooking for crew and Owners. Later transitioned to
exterior and interior work to help get the yacht ready to sell.
Menu focus was on healthy American cuisine, with an emphasis on
seafood.

● Currently freelancing in the Bahamas since March 2025
● M/Y Mystere (33 m Mangusta) Nov 13, 2023 – Jan 27, 2025 – Sole Chef.
● M/Y Surina (45m Trinity) Nov 1, 2021 – May 8, 2023 – Head Chef. Heavy chartering through the Caribbean.
● M/Y Alandrea (108ft Ferretti custom) July 1, 2020 – Sept 30, 2021 – Head Chef. Heavy charter and private boat. Bahamas in winter, The Hamptons in the summer.
● M/Y Lady First (115ft Riva Dolce Vita) 1 May 2019 – 30 September 2019 – Chef
● M/Y Lady First (115ft Riva Dolce Vita) 1 May 2018 – 30 September 2018 – Chef

Siete Mares – 24m Cat. Charter

Sole Chef

October 2024 – Present

I relished the opportunity onboard this New Build vessel to exercise my genuine culinary passion cooking for Guests from all over the world. The ultimate goal is to excite and delight through my food; creating dishes based on my instincts and, most importantly, the guests’ preferences. This goal is achievable as my passion and work ethic is always firing.

Whilst my foundation is Mediterranean cuisine, which I am most passionate about, I incorporate influences from around the world—Japanese (sushi), Mexican, and American—to craft a diverse and exciting culinary experience. Siete Mares is a 2024 build Catamaran accommodating 8 guests in 4 cabins, primarily cruising the BVIs. We focus on highly exclusive charter experiences for high profile and highly discerning clientele. Joining at build stage, we delivered the vessel from yard to operational; setting up the galley, creating SOPs and deep cleaning prior to welcoming guests.

These duties included:

Setting up the Galley according to the design specs; liaising with contractors regarding finishes and change orders and deep cleaning prior to delivery

Mapping the galley space to ensure maximum output and operational freedom    Establishing all galley SOPs, full inventory and storage mapping During Charters and Guest on Periods

Providing nutritious food for all crew and guests; adhering to preferences, dietary requirements and fulfilling all requests

Full vessel provisioning, stock control and working with local suppliers to provide the highest quality ingredients every day

Motor Yacht Kathryn – 60m Private

Sole Chef July 2023 – October 2024

As Sole Chef my daily responsibility was providing healthy, nutritious food to 16 crew whilst creating exceptionally prepared plated food for up to 16 guests.

My duties and responsibilities included:

-Preparing 3 meals daily plus snacks, room service and canapés for up to 12 guests

Galley provisioning for dry stores, fresh items and perishables – adhering to vessel budgets and comprehensive expenditure reporting

-Sourcing both local and global ingredients

Designing coherent menus for dinner parties – often catering for up to 100 people or more – working with the Principle guests to incorporate personal tastes, preferences and dietary requirements

-The Principles and their guests enjoyed a big variety of food including, Mexican, Asian (especially sushi), Moroccan and Mediterranean.

-I have pushed myself out of my comfort zone to expand my culinary horizons in order to provide a highly diverse and global menu, working with the best ingredients artfully plated

Motor Yacht Falco Moscata – 50m Private

Temporary Head Chef January 2023 – May 2023

Headhunted by a previous Captain (onboard Motor Yacht Idol) I joined this vessel on a temporary basis.This vessel is heavily used by high profile family, who used the vessel as a home from home. As a result, I provided a relaxed daily menu, inspired by Italian cuisine whilst incorporating Lebanese influences in order to celebrate the heritage of the Owners.

Required to hit the ground running as Head Chef, my responsibilities included:

Daily maintenance and upkeep of the Galley, ensuring a clean workspace and highly organised Galley environment

Providing 3 meals per day, baking fresh bread daily  Cooking for all guests and 16 crew

Working alongside local suppliers and agents to source the highest quality ingredients within budget

I was offered a permanent position onboard, however ultimately felt this was not the right vessel for me, and subsequently ended my contract on great terms

Private VIP Family

Travelling Head Chef

February 2022 – November 2022

This was a seasonal position for a family based between Mougins and Monaco. The cuisine included both buffet style and plated

service. The Principles requested Italian and French cuisine and also enjoyed Japanese food and a lot of fresh fish.

We hosted dinner parties for up to 25 guests.

Private VIP Family TEMP Travelling Head Chef November 2022 – February 2022

Employed for a trial period of 2 months, I was required to hit the ground running working for this VIP family between their households in Gstaad and Africa. This included accompanying the Principle on private transport and setting up the Kitchen in each home/establishment to ensure all preferences and standards were met.

What made this position particularly special was the fact that the client was a highly sophisticated food connoisseur who also owned a prestigious hotel with a Michelin-starred restaurant. His requirement was that the same level of fine dining be maintained during his stays in Africa. To achieve this, I was responsible for organising all high-quality ingredients, which were then transported on his private Boeing jet to ensure the highest standards were met. This experience also helped me significantly improve my French, as the client required the staff to communicate exclusively in French

Motor Yacht Idol – 60m (and Principle Household)

Travelling Head Chef August 2018 – October 2021

Initially employed onboard this 60m Privately owned Oceanfast, I was then requested by the Owners to cook for the Family on a permanent basis, accompanying them on their global travels, providing their food across their multiple homes, yacht and aircraft My job evolved around the family (including two children, 9 years old and few months old) and their needs.

My duties as Personal Chef included:

Creating nutritious meals for the whole family (including 2 young children) ensuring all preferences are met and taking in to account dietary requirements or allergies

The cuisine I focus on is both Italian and French “Mediterranean style” with exclusive use of organic products

The owners most of the times chose to have a buffet dining service but thanks to my experience I would not have any problem in performing well with a fine dining service

As Head Chef onboard Motor Yacht Idol:

I would spend up to 6 months on his 60m private yacht where I would be Head Chef cooking for up to 20 guests  Full vessel provisioning focussing on organic and local produce

Accounting, managing galley SOPs and cleaning schedules

During my employment the Principle also chartered 80m and up to a 100m boats where I would step in as head chef for the duration of the charter

Sea Experience

• Head Chef (Temporary Chef) – Private yacht (Croatia-Ship Yard Location)

Motor Yacht Klara 497 G.R.T.

Nordic Hamburg Crewing Services

Seacrest Maritime Management

July 20, 2024 – August 20, 2024

• Chief Cook / Head Chef (Reliever) – Private yacht (Greece Location)

Motor Yacht Adamas V

Grimaldi Marine Parters LTD / Adamas Explorer

LTD (986 G.R.T) Reliever

Magsaysay Maritime Corporation

February 15, 2023 – May 27, 2023• Chief Cook (Head Chef) – Tanker Vessel ( Europe/ Asia/ Australia Location)

M/T P. Kikuma

61,342 G.R.T.

Unitized Ocean Transport

Limited Status Maritime Corp.

September 23, 2021 – February 22, 2022

• Chief Cook (Tanker Vessel) International

M/T P. Kikuma

61,342 G.R.T.

Unitized Ocean Transport

Limited Status Maritime Corp.

June 19, 2020 – March 18, 2021

• Chief Cook / Head Chef (Reliever) – Private yacht (Canada and U.S Location)

Motor Yacht St. Eval (217

G.R.T.) Inland Marine

PTC (Phil Transmarine Carrier Inc.)

November 5, 2019 – January 29, 2020

• Chief Cook/ Head Chef (Reliever) – Private yacht (Greece, Italy, Spain

Location)

Motor Mega Yacht Dream (4,702

G.R.T) Loral LTD

Intercrew Phils. Agency

Inc. April 23, 2019 – June

24, 2019

• Chief Cook – Charter yacht ( Europe and U.S Location)

Motor Mega Yacht Star Clipper (120

meter) Star Clippers Cruise

Jebsen Maritime Agency

April 5, 2017 – January 21, 2018

• Chief Cook – Charter yacht ( Europe and U.S

Location ) Motor Mega Yacht Star Clipper (120 meter)

( Vacan Charter) Star Clippers Cruise

Jebsen Maritime Agency

May 5, 2016 – February 10, 2017

• Chief Cook – Charter yacht (Europe

Location) Motor Mega Yacht Star Clipper

(120 meter) Star Clippers Cruise

Jebsen Maritime Agency

October 18, 2014 – September 10, 2015

• Chief Cook – Private yacht (France

Location) Motor Yacht LADY ELLAINE

(32 meter) Metrolord Company Limited

Avantgard Shipping Corporation

April 15, 2013 – October 28,

2013

• Chef De Partie – Passenger Cruise Ship International

M/S Pacific Dawn (72,148

G.R.T.) P&O Australia Cruise

Line Magsaysay Shipping

Corporation

October 11, 2010 – September 27, 2011• Chef De Partie – Passenger Cruise Ship International

M/V Marco Polo (22,080 G.R.T.)

\Global Cruise Ltd.

Dolphin Ship Mngt.

Inc

December 12, 2009 – May 22, 2010

• Chef De Partie – Passenger Cruise Ship International

M/V Marco Polo (22,080 G.R.T.)

Global Cruise Ltd.

Dolphin Ship Mngt. Inc

August 20, 2009 – November 28, 2009

• 1st Cook (Ice Carver/ Decorator) – Passenger Cruise Ship International

M/V Thompson Destiny (37,773 G.R.T.)

Louis Cruise Line

C.F Sharp Crew Mngt. Inc.

September 14, 2008 – June 22,

2009

• 1st Cook (Ice Carver/ Decorator) – Passenger Cruise Ship International

M/V CRISTAL (11,675 G.R.T.)

Louis Cruise Line

C.F Sharp Crew Mngt. Inc.

April 14, 2008 – July 28,

2008

• 1st Cook (Ice Carver/ Decorator) – Passenger Cruise Ship International

MSC Lirica (59,000 G.R.T.)

Mediterranean Shipping Cruise Line (MSC)

A.P.Q. Marine Agency

June 3, 2007 – December 17, 2007

• 2nd Cook – Hot and Cold Galley Department – Passenger Cruise Ship

International

MSC Melody

Mediterranean Shipping Cruise Line (MSC)

A.P.Q Marine Agency

July 5, 2002 – April 4, 2003

• 2nd Cook – Hot and Cold Galley Department – Passenger Cruise Ship

International

MSC Melody

Mediterranean Shipping Cruise Line (MSC)

A.P.Q Marine Agency

September 29, 2001 – August 8, 2002

• 2nd Cook – Hot and Cold Galley Department – Passenger Cruise Ship

International

MSC Melody

Mediterranean Shipping Cruise Line (MSC)

A.P.Q Marine Agency

March 28, 2000 – February 22, 2001

2nd Cook – Hot and Cold Galley Department – Passenger Cruise ShipInternational

MSC Monterey

Mediterranean Shipping Cruise Line

(MSC) Reign Marine Agency

February 19, 1999 – January 18, 2000

• 2nd Cook – Hot and Cold Galley Department – Passenger Cruise Ship

International

MV Princess Danae

Arcallia Cruise Line

Reign Marine Agency

April 3, 1998 – February 3, 1999

Education

Gastronomy & Culinary Arts Bachelor’s Yeditepe University, Istanbul     Sep 2004 – Jun 2008

City And Guild Diploma Level 3 MSA, Istanbul        Sep 2015 – Jun 2016

Experiences

Sous Chef Jul 2025 – Oct 2025

M/Y Axioma, Antibes

72 meter busy Charter Boat. I worked on Axioma as Sous Chef. 21 crew , 12 guests. Preparing Crew food, help to Head Chef for guests meal aswell.

Shore based Private Chef Oct 2024 – Jul 2025

Professional Football Player, Jeddah

I provide private chef services to an internationally renowned football player and his celebrity family. An intensive program, especially on sports nutrition. Collaboration with a dietician and fitness trainer, menu planning and meal organization, invitations/child nutrition program.

Sole Chef Apr 2024 – Oct 2024

M/Y Modus, Malaga,Spain

I worked as a sole chef on a 40-meter yacht owned by a Mexican family during a busy charter season. Throughout this time, I focused on carefully catering to the unique dietary needs of family members and charter guests. This included implementing keto diets and creating specialized dietary programs for a guest with cancer. Together with a delightful and cohesive 7-member crew, we had a fulfilling and successful season.

Sole Chef Jun 2023 – Jan 2024

Loloma M/Y 47m, Pisa, Italy

American owner, multinational crew and private use. A busy yacht sailing off the Italian coast. Professional redesign and entire organization of the galley before the boss trip. As Sole Chef, a team of 8 people and a catering organization for 12 people. All provisioning applications.

Sous Chef Jun 2022 – Jun 2023

Azamanta M/Y 55m, Istanbul, Turkey

Russian owner, multinational crew. It is a private yacht and the Head Chef is traveling with the Owner. Meals (breakfast/lunch/dinner/weekend) for team members with 13+2 rotations. All sourcing and accounting for Galley responsibilities are with me while Head Chef is on leave and traveling. Helping to Head chef menu creation process, provisioning, Mise en Place on the owner’s tour. Local solution Service for crew members. Local guide for the owner

Sole Chef Apr 2021 – May 2022

Queen Mare M/Y 50m, Tivat / Montenegro

Turkish Owner, multinational crew and busy Charter Boat. in 13 crew / 12 Guests and Sole Chef positions, prepare breakfast, lunch, dinner and extras for a total of 25 persons each day. Welcome cocktails for charter guests. Kitchen management for private establishments. Sometimes special events arrangement for Owner. Catering service to the Owner and his family in the remaining time from the charter. Local menu design for guests from different cultures, as an example, Russian cuisine for Russian guests. Mexican cuisine for Mexican guests

Head Chef Jun 2020 – Nov 2021

Lord of The Seas M/Y 58m

UAE owner, multinational crew, busy charter boat. Galley Catering for 12 Guests /

14 crew. End of Season Private Chef at Owner’s summer house. Management of

Galley with Sous Chef.

Skills

Inventory control and management.

Purchasing of ingredients and kitchen equipment.

Managing a kitchen’s budget.

Menu creation.

Maintaining hygienic and safe kitchen practices.

Cooking

Special Dietry Menu Planing

Skills

Classic high modern cuisine standards, Asian, Mediterranean, Caribbean, Spanish, Lebanese, Mexican,Italian, cuisine abilities, Bakery and pastry, calm under high pressure situations, leader and disciplined good

WORK EXPERIENCE

(8 March- 8 june 2025) M/Y NETANYA 8, 58m, Private, Head Chef Freelance, North America, Miami, New York, Rhode island.

Food Preparation for crew (14) and guest (10), on charge of the Crew and Guest Food, provisioning and menu creation buffet and a la carta, pastry and baking, Kosher Boat

(15 June 2022- Dec 2024) M/Y BUZIOS, 35m, Private, Head Chef Freelance, Center America.

Food Preparation for crew (7) and guest (8), provisioning and menu creation, buffet and a la carta, cruising the Panama Canal, same Owner of my first Yacht with this new Build Yacht.

(28 Feb- 23 March 2024) M/Y MERCY , 35m, Private, Head Chef Freelance, North America, Miami.

Food Preparation for crew (7) and guest (14), on charge of the Crew and Guest Food, provisioning and menu creation buffet and a la carta,

(September-December 2023) Kings College Panama, Head Chef, Panama, Panama City.

In charge of a team of 6 chefs, menu creation, accounting, administrative, provisioning, feeding more than 550 persons per day.

(March-June) M/Y Heaven Can Wait 35m, Head Chef, Bahamas Nassau.

Food preparation for crew (7) and guest (10-12) fine dining service and buffet family style, provisioning high quality standard food and precise accounting.

(February) M/Y Felicita 35m, Head Chef, México Puerto Vallarta.

Food preparation for crew (7) and guest (6) fine dining service, provisioning high quality standard food and precise accounting.

(July25-December 1, 2022) Private Chef Free Lances Jobs, Panama.

During the Half of 2022 I was working on Privates on Land events as Solo Chef for Villas,

(13 March- 25 April 2022) M/Y Lady Moura, 105m, private, Pastry Chef, Europe.

Making a variety of desserts and Breads. Pastry responsibilities for the crew (75) and the guests (30), boss trip, crossing Italy, Spain, Portugal.

(Nov 2021, Feb 2022) La Toque Restaurant, Michelin Star *

, Napa Valley, California, Chef de Partide.3 months culinary training in a banquet kitchen providing large scale production food French classic, Asian,Mediterranean and Mexican styles.

(December 2020, March-September 2021) M/Y Trindade, 29m, private, Solo Chef, Center America.

This was my First Yacht, the first time doing Free Lance for Boss Trip on different islands around Panama,Food Preparation for crew (7) and guest (5), provisioning and menu creation buffet and a la carta. I wasrehired again for Panama Canal crossing and other boss trips.

Sole Chef

Rising Dawn Yatch(141.5ft,43mts), California- US/Mexico/ Aug2025-Sep 2025

• Manage kitchen operation and prepare meals for crew and passengers
• Temporary position replacing the head chef.

Executive chef

Hermes luxury Catarman (164 ft,50 mts), Galapagos- Ecuador| Mar 2025-Aug 2025

• Inaugral chef on board; create full menu concept and manage kitchen operations.
• Deliver high-end cuisine for exclusive clientele under small luxury hotels standards.

Executive chef (Cruise line)

Silversea Cruises (331,4 ft, 101 mts), Silver Galapagos,Ecuador| Jun 2016-Jul 2018

• Led a 15-person team delivering luxury dining to up to 100 weekly guests.
• Maintaine high safety, hygiene, and culinary quality standards on board.

WORK EXPERIENCE

– 2024/25 Jul to Jan M/ Y Vision Benetti 60 mt. Private head chef 14 crew up to ten guests.

Florida Caribbean

– 2023 Jun to Oct M/ Y DXB Benetti 35 mt. 7 crew up to 10 guest charter

Freelance chef 7 crew and up to 10 guest.

– 2022/23 Sep to May M/ Y Home Heessen 50 meters.

Relief chef 9 crew and up to 12 guest. Florida and Bahamas. Private Charter

– 2022 Feb to Sept M/ Y Just Sayin nd M/Y About Trident 42 meters

7 crew up to 10 guest. Florida Caribbean charter.

– 2021 Sept to Jan 2022 M/Y Rock 13 Boglietto 42 mt. Private Charter Florida Caribbean

Solo Chef 8 Crew up to 12 Guest

– 2020/2021 Apr to Sept M/Y Raies Riva 33 mt. Solo Chef 5 Crew 8 Guest Private

– 2020 Oct to Dec – M/Y Apogee 62 mt. – Crew 17 Chef

– 2019 May to Oct – M/Y Sea Lady II 42 mt. – Sole Chef

7 Crew up to 8 Guest – Charter Med

– 2018/2019 Nov. to March – Worked on la Terrazza di via Palestro Restaurant – Milano

– 2016 Feb to 2019- M/Y Minou Canados 30 mt – Sole Chef – 4 Crew 10 Guest

Charter Med

– 2015/2016 – Nov to Sept – S/Y Aleajandra 42 mt.

Crossing Atlantic Caribbean Charter Chef

– 2009/2013 – April to Oct – S/Y Dag Swan 26 mt. – Sole Chef

4 Crew 8 Guest – Charter Med

– 2013/2014 – July to March – M/Y Carolina 33 mt. – Sole Chef

5 Crew Up to 10 Guest – USA/Carib

– 2012/2013 – Oct to May – S/Y Antonisa 38 mt. Crossing Atlantic Caribbean

Sole Chef – 8 Crew 8 Guest

– 2005/2007 S/Y Varuna Richardson 24 mt. – Classic Racing Schooner Med Chef

SKILLS

Mediterranean

Italian

Spanish

International

Sea Food

Healthy

Vegetarian

Dietary

Finger Food

Sushi

Kosher

W O R K E X P E R I E N C E

November 2024 – November 2025 / B3 57mt M/Y (Private) – HEAD CHEF — Sea Experience

Owner and guest menu development. Between 2 and 10 guests.

Menu Development for crew and supervising the crew chef during my rotation.

Cooking for the Owner onboard the fleet Yachts as well as in the Residences if needed with the Villa Chef. / 2:2 rotation

Provisioning and organizing stores and fridges with the galley team.

June 2024 – September 2024 / Opera 146mt M/Y (Private) – TEMPORARY SOUS CHEF — Sea Experience

Cooking for the owner during boss trips and in the meantime supervising crew cooks.

Owner and guest menu development with the Head Chef. Number of guest confidential.

Menu development for crew. 80+

Checking the provisioning, stores and fridges.

June 2023 – June 2024 / Ponant yachting company 142mt M/V and 77mt S/Y – EXECUTIVE SOUS CHEF — Sea Experience

2 contracts of 4 months each onboard Le Lyrial 142mt M/V and Le Soleal 142mt M/V.

1 contract of 1 month onboard Le Ponant 77mt S/Y (Charter for Yves Saint Laurent).

Menu development with the Head Chef and Corporate Chef following ALAIN DUCASSE guidelines.

Supervise and lead a team of 23 cooks, provisioning listing, provisioning check. Keeping under control stores and fridges.

Serving around 200pax per service onboard 142mt , and around 24pax per service onboard 77mt.December 2020 – August 2022 / Nuta Restaurant, Warsaw – 1 Michelin Star – SENIOR SOUS CHEF — Land Experience

Opening team in charge of order all the necessary equipment for restaurant opening. Staff hiring together with the head chef as well as for the

development of the menu.

Lead and train a group of 12 cooks. In charge to order all the ingredients daily needed as fish, meat and diary.

Fine Dining restaurant based on international cuisine mainly Italian and Asian, serving around 34 pax for dinner service only.

September 2018 – June 2020 / Senses Restaurant, Warsaw – 1 Michelin Star – SENIOR SOUS CHEF — Land Experience

September and October as Junior Sous Chef then promoted to Senior in November 2018.

Menu development with the Head Chef.

Leading a group of 15 cooks and train them in the kitchen as well as in the laboratory.

In charge to order all the ingredients daily needed as Fish, Meat, Dairy and chemical laboratory ingredients.

Fine Dining restaurant based on international molecular cuisine serving around 30 pax for dinner service only.

Note BY Note cuisine ambassadors ( Herve This project ).

February 2018 – September 2018 / Concept13 Restaurant, Warsaw – CHEF DE PARTIE — Land Experience

Casual fine dining restaurant in the heart of Warsaw, serving around 150 pax for lunch and around 100 for dinner.

In charge of Pasta section. Cooking and Supervise 2 commis.

February 2017 – October 2017 / Senses Restaurant, Warsaw – 1 Michelin Star – CHEF DE PARTIE — Land Experience

In charge of meat and fish section. Cooking, supervising and training 1 Demi Chef and 1 Commis.

Fine Dining restaurant based on international molecular cuisine serving around 30 pax for dinner service only.

Note BY Note cuisine ambassadors ( Herve This project ).

February 2016 – February 2017 / La Bottega Restaurant, Geneva – 1 Michelin Star – CHEF DE PARTIE — Land Experience

February as Commis then promoted to Chef de Partie in March.

In charge of Pasta section (February 2016).

In charge of Meat and Fish section (March 2016 – February 2017) cooking, supervising and training 1 commis.

Fine Dining restaurant serving around 20 pax for lunch and 40 for dinner.

May 2015 – February 2016 / Mosconi Restaurant, Luxembourg – 2 Michelin Stars – COMMIS DE CUISINE — Land Experience

Helping Meat and Fish Chef de Parties during daily and service operations

Preparing staff meals with other Commis de Cuisine.

Fine Dining restaurant serving around 30 pax for lunch and 50 for dinner.

A highly organized and detail-oriented professional with nearly 20 years of experience, I possess a passion for creating exceptional experiences. Proven ability to manage logistics, coordinate schedules, and deliver exceptional customer service in fast-paced with guests from various backgrounds. Beyond my organizational skills, I bring a genuine enthusiasm for exploring new cultures and locations.

SKILLS

Technical Skills: Event Planning. Logistics Management. Customer Service. Relationship Building. Teamwork. Adaptability. Sales. Marketing. Cross-Cultural Understanding. Presentation Skills. Budgeting. Understand intermediate French and Spanish. Leadership. Staff Management. Creative Problem-solving. Market Trends. Revenue Generation.

Soft Skills: Communication. Teamwork. Emotional Intelligence, adaptability, empathy, organization, patience, initiative.

WORK EXPERIENCE – CHEF EXPERIENCE

Freelance Chef                2012 – Present

• Contracted with Reed Agency, and BlueArrow Agency to provide private chef services for discerning clients, managing all aspects of the culinary experience for residents and patients at various healthcare establishments, including;
• Green Tree Court Nursing Home, Exeter, Devon
• Nuffield Health Private Hospital, Exeter, Devon
• Fernihurst Nursing Home, Exmouth, Devon
• Bymead Nursing Home, Charmouth, Dorset
• Ilford Park Polish Home, Newton Abbot, Devon
• Lech Ski Hotel, Austria
• Led high-volume kitchens up to 100 residents in various industries including healthcare facilities, streamlining operations and increasing resident satisfaction by over 15% increase.
• Developed culturally sensitive menus and collaborated with dietitians to cater to diverse dietary needs in healthcare settings.
• Managed kitchen logistics, including inventory control, budgeting, and meal planning for residents and crew.
• Provided personalized, high-end culinary experiences for private events, catering to client preferences and dietary restrictions.
• Oversaw all aspects of kitchen operations, ensuring adherence to food safety regulations across healthcare and yacht settings.
• Led teams of chefs in both healthcare facilities and on yachts, fostering efficient food preparation and exceeding guest/resident expectations.
• Researched and sourced ingredients that met taste, cost, and nutritional requirements. This could involve working with suppliers to find unique ingredients or develop custom blends.
• Delivered exceptional culinary experiences for weddings, corporate events (Bupa care homes, Montessori schools), and educational institutions (e.g., Bowhill Primary – 587 pupils, Marpool Primary – 460+ pupils and Westclyst Primary – 522+ pupils). Catered to diverse dietary needs and hosted private dinners.

Yacht Chef and Catering                                                                                                                                  2009 – 2017

• Led culinary operations on yachts ranging from 33 to 57 meters, catering to discerning guests (4-12) and crew (5-13) across the Mediterranean (French & Italian Rivieras, San Remo, Monaco).
• Maintained impeccable safety and hygiene standards in yacht kitchens, including Yacht Cleopatra, Yacht Arina, Yacht Commitment of London, Yacht Shootin’ The Breeze, Yacht Blooms, Yacht Solal, and Exe Sailing Club.
• Demonstrated adaptability, crafting gourmet menus and managing inventory for diverse itineraries, including short trips, extended charters (19 days), and villa catering.
• Ensured crew satisfaction alongside high-quality service, fostering a positive working environment during demanding summer seasons.
• Developed innovative food concepts by researching trends, analyzing consumer preferences, and experimenting with flavor profiles, textures, and ingredients.
• Designed visually appealing food packaging that complemented the overall food concept and brand.

Chef; ASK Restaurant, Brighton, UK (Italian Cuisine)                                                                                          2010 – 2011

• Led a team in a busy restaurant, ensuring efficient Italian food preparation and adherence to high standards.

Chef; The Brighton Centre, UK

• Demonstrated ability to handle high-volume catering for events, ensuring efficient food preparation and timely service.

I am a fully qualified and trained ocean going chef and have devoted

my entire working career to cooking at sea since the age of sixteen. I

have owned and set up my own restaurant in the UK and have sailed

my own sailboat around the world. I have extensive experience on

private and charter sail and motor yachts including completing

seven circumnavigations and several new build Galley set ups on

vessels up to 100m. I am an energetic chef with a calm and friendly

nature, I’m flexible and used to dealing with last minute changes to

Galley operations. Through my extensive years in yachting I have

built up worldwide contacts for support in provisioning and Galley

logistics.

YACHT EXPERIENCE

Head Chef – M/Y Symphony – 100m Feadship – Charter

April 2022 – August 2025

Executive Chef for heavy charter Mediterranean season

Menu Writing

Guests Food Preparation

Provisioning

Budget Management

Accounts

General Galley Duties

Events Catering

Cocktail Parties Food Preparation

Galley Hygiene

Work Closely With Interior Team

Head Chef – M/Y Alfa Nero – 82m Oceanco –

Charter/Private

May 2018 – April 2022

Head Chef / Charter Chef

Menu Writing

Guests/Crew Food Preparation

Provisioning

Budget Management

Accounts

General Galley Duties

Events Catering

Cocktail Parties Food Preparation

Galley Hygiene

Work Closely With Interior Team

Head Chef – M/Y Sycara V – 70m – Charter/Private

November 2017 – April 2018

Head Chef during charters for Caribbean season

Menu Writing

Guests/Crew Food Preparation

Provisioning

Budget Management

Accounts

General Galley Duties

Events Catering

Cocktail Parties Food Preparation

Galley Hygiene

Work Closely With Interior Team

MENU

Head Chef – M/Y Carpe Diem – 60m – Charter/Private

September 2017 – November 2017

Relief Chef for two months filling in for full time Head Chef during

leave

Menu Writing

Guests/Crew Food Preparation

Provisioning

Budget Management

Accounts

General Galley Duties

Events Catering

Cocktail Parties Food Preparation

Galley Hygiene

Work Closely With Interior Team

Head Chef – M/Y Da Vinci – 50m – Charter/Private

June 2017

Charter/Relief Chef cooking for 1x 10 day charter in June

Menu Writing

Guests/Crew Food Preparation

Provisioning

Budget Management

Accounts

General Galley Duties

Events Catering

Cocktail Parties Food Preparation

Galley Hygiene

Work Closely With Interior Team

Head Chef – M/Y Fountainhead – 88m – Private

June 2013 – May 2017

M/Y Fountainhead is a very busy private yacht accommodating up to

14 guests

Menu Writing

Guests/Crew Food Preparation

Provisioning

Budget Management

Accounts

General Galley Duties

Events Catering

Cocktail Parties Food Preparation

Galley Hygiene

Work Closely With Interior Team

Head Chef – M/Y Dragonfly – 75m – Private

July 2012 – December 2012

Full responsibility for running gallery operations cooking for up to 20

guests and high profile owners plus 20 crew members

Provisioning

Menu Planning

Budget Management

Accounts

Guest Food Preferences

Canapes and Party Food

General Galley Duties & Hygiene

Guest/Crew Dietary Needs

CULINARY SKILLS

Thai Cuisine

Mediterranean Cuisine

Italian Cuisine

American Cuisine

International Cuisine

Indian Cuisine

Japanese Cuisine

Middle Eastern Cuisine

Chinese Cuisine

Culinary Training

Gluten Free Diets

Plant Based Diets

Flexible to Dietary Requirements

My cooking style is modern fine dining and family style with a focus on healthy eating and sourcing the highest

quality ingredients. Having studied diet and nutrition, I believe that natural, fresh, and seasonal produce is the

ultimate luxury, offering a wide range of textures, flavors, and nutritional benefits. Eating this way isn’t a chore, it’s

the most delicious and satisfying way to enjoy food. As a professional chef, I am firmly against the over-processed

and low-quality products that are so common in today’s global food industry. With a strong understanding of

seasonality and nutrition, it’s clear that healthy eating is not restrictive but rather liberating, opening the door to a

diverse and luxurious world of elevated cuisine. This approach can require less cooking but greater care and

discernment to truly bring out the best in each ingredient.

I am deeply passionate about seasonal produce and cooking in a way that highlights each ingredient at its peak. In

many ways, my approach is rooted in classical techniques, but I apply modern plating and precision to create

refined dishes. I am confident in every aspect of the modern kitchen, skilled in all sections and capable of running

an efficient, positive environment that minimizes waste, values detail and respects the integrity of the ingredients.

As a natural leader, I foster a collaborative and inclusive management style, encouraging input and enthusiasm from

the entire team. Ultimately, I want food to do more than just taste good I want it to bring a balance of joy, promote

health, support peak physical function, and celebrate the beauty of ingredients at their finest.

Employment History:

M/Y Ahpo, 115m Lürssen, Charter, Caribbean, Middle East and Mediterranean Position: Head Chef, Rotational Position

Oct 2024 – May 2025

As Head Chef on 115m Lürssen charter yacht in the Caribbean, Middle East and Mediterranean, I led the galley team

provided high-level cuisine for $2.4M-weekly charters, and successfully managed demanding, high-profile itineraries.

M/Y Legend, 77m Russian Ice Breaker, Charter, Artic, Antarctic Position: Head Chef, Rotational Position

Oct 2021 – Oct 2024

Running the galley team in some of the world’s most remote locations, including Antarctica and the Arctic region, I

consistently delivered high-standard cuisine for up to forty crew and twenty-two guests, exceeding expectations

despite challenging provisions and isolated environments.

M/Y Odessa, 50m Turquoise, Private/Charter, Caribbean, East Coast US Position: Sole Chef, Rotational

Jan 2020 – Jun 2021

Joining the yacht in the Caribbean for a busy charter season, followed by private use in the Hamptons throughout the

summer.

S/Y Ethereal, 60m Royal Huisman, Private, Worldwide Position: Head Chef, Rotational Position

Nov 2018 – Dec 2019

Responsible for preparing and organizing the galley for long, remote voyages, with a focus on cooking and delivering

high-quality plant-based vegan and vegetarian meals.M/Y My Loyalty, 50m Heesen, Private/Charter, Mediterranean/Caribbean Position: Head Chef New Build

Apr 2016 – Oct 2018

Joined the boat in Holland three months prior to completion to oversee and complete the setup of the galley for

intensive, busy use.

S/Y Erica XII, 55m Vitters, Private Yacht, Mediterranean/Caribbean/Pacific Position: Head Chef

Apr 2015 – Apr 2016

Experience across the East Coast of the US, Caribbean, and Pacific, providing European and Asian fine

dining.

S/Y Koo, 44m Vitters, Private/Charter, Worldwide Position: Head Chef

Nov 2011 – Nov 2014

Managed a worldwide itinerary with remote provisioning in the Pacific and Southern Caribbean, ensuring seamless

operations in diverse and challenging locations.

M/Y Big Aron, 55m Royal Denship, Charter, France/East Mediterranean Position: Head Chef, Freelance

Jul 2011 – Aug 2011

As Head Chef on a freelance (temporary contract), I successfully led all charters, earning repeat invitations for further

trips and managing the sous chef to ensure high-quality culinary experiences.

Private Chef, Switzerland/Sardinia Position: Private Chef, Rotational Position

May 2010 – Apr 2011

Traveling private chef catering to a family in Switzerland during the winter and in Sardinia during the summer,

providing personalized and high-quality culinary services in both location.

M/Y Queen K, 74m Lürssen, Private, Montenegro/Maldives/Egypt Position: Head Chef

Dec 2009 – May 2010

Head Chef on a Lürssen private yacht, operating in Montenegro, Maldives, and Egypt, managing a large galley for a

demanding owner and a crew of twenty-four.

M/Y Lady Marina, 65m Feadship, Private, Mediterranean/Caribbean Position: Temp Head Chef / Permanent Sous Chef

Jan 2008 – Dec 2009

Served as Temporary Head Chef during the Head Chef’s holidays and as Permanent Sous Chef on a private

yacht operating in the Mediterranean and Caribbean.

I am a seasoned culinary professional with a diverse background, combining my extensive

training as a chef with a teaching degree in Culinary Arts. With a career that has seen me

cooking from battlefields to super yachts, I’ve catered to distinguished clientele, including Royal

families, Heads of state, and Michelin-starred establishments worldwide.

A British Army veteran with nearly a decade of service and five tours of duty, I bring a calm and

adaptable problem-solving approach to every challenge. My culinary expertise extends to

various dietary preferences, including Keto, vegan, and plant-based diets, showcasing a deep

understanding of nutrition. I enjoy a healthy and active lifestyle with a strong work ethic.

Not only am I skilled in crafting exquisite dishes in the galley, from crew meals to high-profile

charter guest menus, but I also excel in provisioning, budgeting, and food presentation. My

accolades include winning prestigious yacht chef competitions, such as FLIBS Yacht Chef

Competition 2019 and Monaco Yacht Chef Photo Competition in 2021 and 2022. In 2024 I was

invited to be a Judge at the Monaco Yacht Chef Competition I also organized and hosted the

FLIBS & Miami Yacht Chef Competitions in 2021, 2022, 2023 and 2024

Beyond my competition achievements, I’ve contributed to the culinary world through published

cookbooks and articles in Triton, Dockwalk, and Boat International. In my spare time, I host aYouTube channel,

community of yacht chefs.

“Behind the Line with Chef Danny Davies,

” showcasing my passion for the

M/Y Gene Machine – 29th Aug-30th Sept

Feeding the crew and a short Boss trip. I also cooked at the bosses house a few dinner night

and pizza oven lunch.

M/Y Thunder – 12th Aug-20th Aug

We moved the yacht from the yard in Sahavanah to Atlantic City to avoid the hurricane. Short

trip feeding the crew

M/Y No Bad Ideas – 23rd June-28th July

I joined No Bad Ideas again as Head Chef. We did two back to back two week charters while I

was onboard in the Bahamas. The first trip left a gear review and a 23% tip, the second left a

25%. 9 crew and 12 guests on both trips.

M/Y Skyfall – 28th May-16th June

I joined this 60m yacht as a temporary Head Chef for two Boss trips in North Carolina. I ran the

galley and mentored the Sous chef to be able to step up and cook for the Boss. The captain

asked me to help her develop the confidence and time management skills to improve.

M/Y Sweet EmOcean – 21st May-26th May

I joined this boat for a last minute Boss trip. We had 6 guests and 6 crew for a 6 day trip in the

Bahamas.

M/Y No Bad Ideas – 12th May-21st May

I rejoined No Bad Ideas in Lyford Cay for a family trip at the bosses request. 4 guests and 9

crew. We cruised around the Exumas for this week-long trip.

M/Y No Bad Ideas – 25th April-1st May

I joined this 50m charter boat in the Bahamas for a Boss trip, 7 guests and 9 crew. It was a short

5 day trip with lots of food. I produced a healthy breakfast, lunch, afternoon snacks and dinner.

Cooking in the boat’s pizza oven, BBQ and of course in the galley. The guests loved my food

and the Boss asked me to come back and cook for his mother.

Host-MC Monaco Superyacht Chef Competition – April 1-4th 2025

I was invited back to the Monaco Superyacht chef competition 2025 this time as a host working

alongside a renowned French food commentator. I did backstage interviews and announced the

chefs, judges and the competition’s rounds. It was an honor to be part of this prestigious and

multilingual competition at the Yacht Club de Monaco, with Bluewater and La Belle Class

Academy.M/Y Stay Salty – March 14-24th 2025

My second time onboard for a relaxed family charter in St Maarten and St Barth. 7 guests with a

mix of adults and children. I flew out two days before pickup day and provisioned with the CS

before preparing for the trip. Very successful trip, we made a 20% tip and got very good

feedback from the guests. I did a handover to the incoming permanent chef. 7 crew and 7

guests.

M/Y Titô El Patrón Feb 27th-8th March 2025

I returned to this boat for a boss trip in St Lucia. I provisioned and made fresh healthy food for

the crew and guests. After drop off day we cruised to Martinique, where I stripped the galley and

prepped the boat to be shipped to Italy. 7 crew and 4 guests

M/Y Maverick Feb 16th-24th Feb 2025

Temp Sole chef onboard for a charter. I provisioned the boat remotely for this trip working

closely with the Capt and Chief Stew to ensure all the proteins were ordered and pick up. I

landed in the BVIs and provisioned straight away before getting to the boat. It was a military

operation and a very successful charter. The guests were made up of families with children. I

received all excellent reviews for my food and cooked pizza with the principal onboard. 8 crew

and 10 guests

M/Y Stay Salty Jan 31st-9th Feb

Great charter boat with a trip for 10 guests in the BVIs. 8 Crew. I fed everyone well and the

guests enjoyed the food. We have three birthdays onboard this charter. I baked cakes for each

celebration. We did a Magic Mike night on the last night, which the guests loved and was great

fun to be part of. We received a 23% tip for this one.

M/Y Lady Beth Jan 20th-Jan 30th 2025

Freelance Head Chef of this busy 60m Charter vessel. We picked up in Nassau, Bahamas. I

planned menus and worked with the CS for themed lunches and dinners, including a live

cooking pizza night onboard. We cruised the Exumas, I managed the galley and crew chef. All

the crew and all the guests loved the food. We ran with a crew of 14 including a crew chef and

10 guests.

M/Y Tito El Patron Dec 25th-Jan 4th 2025

Freelance sole chef for a charter in the BVIs. Provisioned for the trip in Puerto Rico, moved to

the BVIs to do a charter for NYE. Very happy guests, I was asked to extend my stay and cook

the Boss. We had a successful Boss dinner night for 9 people and of course Tito the dog.

M/Y Contessa May 14th-Dec 24th 2024

I was hired to set up the galley for this brand new build 100ft Sunseeker. I was able to take time

out to do a guest chef trip on the World Voyager cruise yacht then rejoined this yacht to take theowner and his close friends on her maiden voyage in the Bahamas. I was asked to stay onboard

as the Sole Chef.

M/V World Voyager 1st May-10th May & 9th June – 22nd June 2024

I did two epicurean trips with this luxury cruise yacht with up to 180 guests onboard. I was the

guest chef, employed to interact with the guests, host cooking competitions and showcase my

signature dishes in the restaurant. The first trip was an island hopping trip in The Caribbean.

Starting in Barbados and traveling to St Maarten. The second trip I joined the vessel in London

and we cruised to The Arctic Circle in Norway. Both trips were 11 days each, I worked closely

with the head chef and his galley team to produce the food for the guests during my time

onboard.

M/Y Aspen Alternative Dec 23- April 2024

Sole Chef on this Private and Charter boat in South Florida and The Caribbean. 9 crew and up

to 10 guests cooking healthy nutritious food for the crew and wow factor food for charter guests.

Repeat charter guests that enjoy simple clean well cook American cuisine. Week long and two

charters. Provisioning in The Caribbean and keeping the galley clean and well managed.

Planned crew menus, working closely with the Chief Stew to create themed evenings and

special occasions including BBQs and Pizza nights.

Private Estate Chef for UHNW family Dec 2021-Dec 2023

I cooked for a UHNW family and traveled with them between their homes in New York and

South Florida. I took care of the kitchens at several properties and all meals for the principal, his

family and staff. The principal ate a very clean, mainly plant based food, with a heavy influence

of Korean cuisine. I manage all culinary operations for the family events and frequent travel.

Project Enzo/M/Y Ahpo 115m Head Chef Sept-Nov 2021

It took three months to set up this 115m mega yacht. I flew to Germany as head chef and set

this new build up, trained the galley team. I had the honor to be part of the crew that launched

the largest charter yacht at the Lurssen shipyard in 2021. Managing galley operations for a crew

of 60 (37 operational) and a galley team of 5 (3 operational) I created menu plans for crew food,

trained and mentored junior chefs, brought equipment and signed off on the galley installation.

We operated out of ‘temporary kitchens’

, initially. Once the galley was signed off we moved on

board successfully. With the owner’s first meal onboard in the shipyard in Germany. The Yacht

was delivered to the owner’s mother for her birthday in Jamaica, on time and before Christmas,

that year.

Private Estate Chef for UHNW family May 2021-Sept 2021

I cooked for the same UHNW family and traveled with them between their homes in New York

and South Florida. I take care of the kitchens and all meals for the principal, his family and staff.

The principal eats very clean, mainly plant based food, with a heavy influence of Korean cuisine.

I manage all culinary operations for the family events and frequent travel. I left to work on M/Y

Ahpo. The principal gave me the time off with the idea I would do a 2:2 rotation with the yacht

and their houses.

M/Y Odessa 50m Temp Sole Chef Apr 2021I worked as temp sole chef on this 50m charter boat while it was in the yard at Rybovich for 3

weeks. I cooked for the crew and several dinner parties for the owners at his house and on the

boat. I stocked the pantry, organized and cleaned the equipment and galley ready for the

upcoming charter season.

M/Y Excellence 45m Head/Sole Chef-Feb 2019 -Mar 2021

I create healthy, fine dining menus for charter guests and the partnership of 5 owners, for this

busy yacht. I also feed the crew of 9 a health balanced diet. My main responsibilities are to take

care of all provisioning and aspects of the galley. The yacht winters in the Caribbean/Bahamas

and summers are spent on the East coast/Bahamas. We have regular back to back charters

with short amounts of time to provision and prepare. I’m organised and disciplined with my

menu planning, cleaning and food. I work well with the rest of the crew, have an understanding

of the lines, the tenders and deck operations.

M/Y Coral Ocean 73m Sous/Head chef Dec 2018- Jan 2019

Temporary Sous chef creating healthy food from scratch for the crew of 17. Atlantic crossing

and Christmas/New Year’s Charter for 9 VIP guests. The head chef was taken ill a few days into

the charter. I stepped up to take over the galley cooking the crew food and took care of the

charter guest for the rest of their trip. Very successful charter, guests enjoyed my food and style

of cooking. I was offered to work again with this boat during the next rotation.

M/Y Gladiator 47m Sole Chef Aug 2018-Nov 2018

During my time on Gladiator I have produced healthy food including keto, vegan and fine dining

dishes for the owner and his guests. I had the honor of cooking for Michelle Obama and her

guests during the summer’s charters, plus kept the crew of 10, well fed and happy. I planned

and assisted with a galley refit during a yard period at MB92, Barcelona. I cooked Ottolenghi

style salads and food, provisioned, cleaned, kept the galley and stores in good order. I have

really enjoyed my time onboard chartering the western Med and crossing the Atlantic to the

Caribbean.

M/Y Lady Joy 50m Sole Chef November 2017- Jan 2018

I cooked healthy and diverse meals daily for 11 crew plus 3 meals a day for two owners. I also

created menus and produced dinner parties for over 20 guests plus cocktail parties and

canapés for high profile events onboard (60+). The crew enjoyed Asian style food, salads and

healthy meals. The owners enjoyed classic Italian and French dishes. I provisioned for all boss

trips and charters. I created charter menus, plus worked with the Captain on food offers and

itineraries for the yacht’s new website. The yacht was based in the Bahamas during this time

M/Y Al Lusail 123m Crew Chef October 2017 Two week contract

Temp contract as crew chef creating varied and healthy meals for 50-60 crew whilst the yacht

was in Tarragona, Spain

OBJECTIVE

I am a passionate and adaptable chef with over 20 years of experience across a

range of cuisines, including classic French, modern English, Mediterranean,

Asian, and fine dining. I thrive in both solo and team environments and

consistently deliver high-quality, creative cuisine with a positive and professional

attitude.

I am seeking a permanent position on a 50m+ charter motor yacht, where I can

provide exceptional service to guests and owners while supporting a healthy, well-

fed crew.

QUALICATIONS

NVQ Level 2&3; Catering & Hospitality

City & Guilds Catering (706/1)

MLC Ships Cook Certificate

HABC Level 2

STCW Refresher Exp: 10/25

STWC Proficiency in Designated Security

Duties

ENG 1 Exp: 09/25

B1B2 Visa

UK Full Driving License

CULINARY SKILLS

Classic French | American | Asian

Fine Dining | Modern English | Sushi

Seafood | Japanese | Indian

Healthy | Raw | Cakes |Tarts Pastries

Mediterranean | Desserts | Artisan Bread

Banquet | Petit Fours | Vegetarian

Pescatarian | Vegan | Kosher

Capapes | Gluten Free | Dairy Free

Allergy Cooking | Diabetic

MARTIME EXPERIENCE

MY Odessa Blue 49m | Head Chef | May 2021- June 2025

Responsible for delivering high-standard cuisine for up to 12 guests and 10 crew

on a busy private/charter motor yacht. Skilled in a wide variety of international

cuisines, consistently tailoring menus to guest preferences and dietary needs.

Handled full provisioning, stock management, and galley accounts with efficiency

and attention to detail.

MY Sealyon 62m | Head Chef | July 2017-March 2021

I worked as a head chef cooking breakfast, lunch & dinner for up to 12 guests on a

busy back-back charter vessel. Handled provisioning, stock management and

creating menus.

MY Jupiter 123m | Temporary Sous Chef | May 2017- July 2017

Assisted the Head Chef in preparing high-quality meals for guests and 50 crew on

board. Supported all aspects of galley operations, including meal prep, guest

service, and maintaining hygiene and safety standards. Adaptable across multiple

cuisines and responsive to guest and crew dietary needs.

MY Stella Maris 72m | Sous Chef | Sep 2015- April 2015

Supported the Head Chef in delivering high-quality, diverse cuisine for guests and

19 crew on a busy private vessel. Assisted with guest service, daily meal

preparation, and galley organization. Maintained high standards of cleanliness,

food safety, and efficiency in a fast-paced environment.

MY Tribu 50m | Sous Chef | Aug 2014- Aug 2015

Worked for just over a year, cooking for 13 crew and up to 12 guests. 3150

nautical miles.

LAND BASED EXPERIENCE

Aubergine Restaurant | Sous Chef | Aug 2013- Aug 2014

Aubergine is a fine dining restaurant, rated in the top 100 restaurants in

the world.

The Kloof Street House & Asoka | Head Chef | May 2012- July 2013

Kloof Street House is an eclectic colonial inspired restaurant and bar.

Opal Lounge Restaurant | Head Chef | July 2010- May 2012

Opal Lounge is a fine dining restaurant.

Timamoon Lodge | Consultant Chef | Jan 2012 – May 2012

Timamoon Lodge is a privately owned lodge.

The Manor House Hotel | Relief Head Chef | May 2009- Oct 2009

The Manor House Hotel has an A LA Carte restaurant, Brassier &

Satellite kitchen, and catered for functions.

C&C Chef Recruitment | Self Employed Chef | 2007-2009

Worked on a temporary basis at various restaurants and Gastro pubs.

Chequers Inn, Woolsthrope | Chef

The Bull at Wargrave is a privately owned gastro pub.

Hotel Van Oranje Holland

Hotel Van Oranje has 4 restaurants, number of conference rooms and

banqueting suites. (5 stars)

The Royalist Hotel

Two AA rosette pub- The Royalist is a hotel with 14 rooms and serves

both its restaurant and pub.

The Bridge House Hotels | Head Chef | 2006- 2007

4 Star 2 AA rosette

New Hall Hotel

Head chef. Fine dining restaurant with 25-30 covers and brasserie with

50-60 covers.

Paris Restaurant (Birmingham) | Sous Chef | 2004-2006

Paris was a 40-50 covers restaurant with a private dining room of 16

courses. (Four AA rosette; One Michelien star).

Freelance (West Midlands, UK) | Jan 2006- July 2006

Cheltenham Racecourse (Gold Cup) Aston Villa FC, Leicester City FC

Jam House (Birmingham, UK) | Sous Chef | 2003-2004

J. Sheekey Caprice | Chef de Partie | Feb 2002- Aug 2002

Fish Pie (London, UK) | Head Chef | 2000- 2001

Fish Pie restaurants are brasseries specializing in fresh fish and seafood. I

opened 4 restaurants in London and ran the flagship.

Bank (Birmingham, UK) | Sous Chef | 2000-2001

One Lawn Terrace (London) | Sous Chef | 1998-2000

Stephen Bull (London) | Chef de Partie | 1998-2000

Capital Hotel (Knightsbridge) | Commie chef | 1997-1998

The Royal Cresent (Bath, UK) | Commie Chef | 1994-1997

The Royal Crescent is an A La Carte restaurant, this is where I learnt the

basics of cooking.

STCW | ENG 1 | FOOD AND SAFETY HYGIENE | LEVEL 3 FOOD SAFETY
& HYGIENE FOR SUPERVISORS | SOUTHPORT CATERING COLLEGE | CITY &
GUILDS DIPLOMA | FOOD SERVICES & HOSPITALITY | 3RD PL GENOA
YACHT CHEF COMPETITION | 2ND PL CHEF’S ANTIGUA BOAT SHOW 2025

PROFESSIONAL PROFILE

In my career as a Chef I have come across many

challenges, cooking for famous and important

people, working in very confined spaces, and

under immense pressure without ever losing my

cool. I am confident whomever employs me will

not be displeased with my attitude towards my

work and the people I work with.

After years of traveling around the world I am

very confident in cooking most dishes from

different countries how they are supposed to be

cooked. Provisioning anywhere in the world can

be challenging but I’ve had to do it in a very

remote island in the South Pacific.

I have a great passion for food, it excites me, and

I love to prepare food not only for guests but also

for the crew, ensuring they have meals that they

enjoy. My relationship with the Chief Stew is

very important, and I have been told on

numerous occasions that I’ve been the best Chef

a lot of my Chief Stews have worked with.

Confident my background, skillsets, and

reputation for promoting a harmonious, team

oriented environment makes me an ideal choice

for your program.

M/Y FIFI 1 | 45M

HEAD CHEF | Oct 2024

–

Sep 2025 | Italy/France/Sicily/Sardinia/Corsica

• Joined 8 crew program in Italy during new build phase, fully provisioning and

stocking the galley from scratch

• Supported back-to-back charters and owner trips

M/Y SILVER LINING|50M | Private & Charter

HEAD CHEF |May 2023

–

Jul 2024 | Bahamas/Caribbean/West Palm Beach

• Head Chef for busy 9-10 crew, 12 guest private/charter program based out of

West Palm Beach

M/Y REMEMBER WHEN | 50M | Private & Charter

SOLE CHEF (FREELANCE) | Jul 2022-Oct 2022 | Bahamas

• Sole Chef for 13 crew vessel that provided healthy eating for all crew, largely

American cuisine, Tex Mex, and seafood

FREELANCE CHEF | YACHTS 40M-50M | Private & Charter

SOLE CHEF | Sep 2021-Jul Oct 2022 | Various Locations

• Freelanced for several yachts for short trips

M/Y JUST J’S | 70M | Private

HEAD CHEF (FREELANCE) | May 2021

–

Sep 2021

• Chef for strict Kosher family program with 17 crew

M/Y VICTORIA DEL MAR

HEAD CHEF (FREELANCE) | Jan 2021

–

Apr 2021

• Head Chef for 12 crew vessel that hosted 3 families as well as charters for up to

23 guests per trip

M/Y LADY PEGASUS | 40M

HEAD CHEF (FREELANCE) | Nov 2020

• Chef for 5 crew/14 guest family vessel, focused on American cuisine

M/Y DOKIHINA | 30M | Private

SOLE CHEF (FREELANCE) | Jun-Aug 2020 / Oct-Nov 2020 | Bahamas

• Sole Chef responsible for cooking wide variety of menu choices for guests and crew on two separate owner’s trips

M/Y RELENTLESS | 45M | Private & Charter

HEAD CHEF | Sep 2019-Mar 2020 | New England/Bahamas/Caribbean/New York

• Head Chef cooking for 9 crew 12 guests, private Owner’s trips, and 14 charter

• Cooking for 2 vegans and a veggie crew, preparing Italian, French, and America menus for very successful charter

• Unable to rejoin vessel due to Coronavirus

M/Y SPECTRE | 70M | Private

HEAD CHEF | Feb 2019-Aug 2019 | Med/Italy/Greece/Turkey/Israel

• Head Chef of 17 crew, Sous Chef, and 124 guests for busy private yacht

• Prepared healthy Mediterranean, asian, as well as gluten free and vegan

PERSONAL TIME AT HOME | Sep Dec 2018-Feb 2019

M/Y AMANTI | 50 M | Private & Charter

HEAD CHEF | Feb 2015-Dec 2018 | Bahamas/Dominican Republic/Caribbean/Panama/Mexico/South Pacific/Tahiti/Galapagos/

Marques

• Head Chef of 12 crew, Sous Chef, and 12 guests for busy private/charter yacht

• Created holiday menus for 14 different holidays

• Prepared American , European ,fresh fish and seafood and Asian fusion

• Adapted menus for gluten free, egg free, lactose intolerant, children and vegan menus

• Made fresh daily bread, prepared fresh pasta, scratch desserts

• Provision well in remote places and normally stock up for 17 days at a time

• Owners lived aboard most of the time

PERSONAL TIME AT HOME | Sep-2014-Feb 2015

M/Y TURQUOISE | 58 M | Private & Charter

HEAD CHEF | Apr 2014

–

Sep 2014 | Mediterranean/Caribbean

• Head Chef of 12 crew, Sous Chef, and 12 guests for busy private/charter yacht

• Prepared mainly European and Asian inspired cuisine for owners

• Adapted menus for gluten free, vegan, and lactose intolerant guest preferences

• Prepared breads and ice creams daily for guests and crew

• Asked to prepare an impromptu anniversary cake at 2am to surprise guests, which was a real highlight of that trip

• Planned, organized and oversaw a complete galley refit Participated in the Genoa Chef Competition and took 3rd place award

• Needed to leave yacht program to deal with failing health of family member

M/Y TALISMAN MAITON | 54M | Private & Charter

HEAD CHEF | Apr 2012

–

Sept 2013 | Croatia/Montenegro/Med/Caribbean

• Head Chef for 12 crew, Sous Chef and 12 guests

• Busiest Charter yacht for Burgess Yachts in 2013

• Joined the yacht at the request of previous Captain from M/Y Tigre Dor

• Thai Owner requested traditional Thai and Thai-inspired dishes, as well as, Thai style breakfasts, French and International cuisines for dinner

• Directed Sous Chef on daily tasks, recipes, prep duties, and crew meals

• Sourced local ingredients and worked with local provisioners

M/Y RASSELAS | 58M | Private

SOLO CHEF | Jan 2012

–

Apr 2012 | Tahiti/Fiji/Vanatu Solomons/SE Asia

I have worked in the yachting Industry as a chef for 19 years, which has expanded my culinary skills greatly. I have worked for many different nationalities and
have had to change my cooking style to suit the needs of my guests. I am flexible and only aim to please the clients I am cooking for; I communicate well with
people and take the time to talk to guests daily to get the most information from them about their likes and dislikes so I can successfully tailor the menus to the
specific guests.
I am experienced at cooking a wide variety of cuisines including, Italian, French, traditional English Asian, Indian, Eastern European, Russian, and Japanese, Thai,
Arabic and fusion. I have a passion for cooking healthy nutrition rich food and expanded my knowledge of this by studying Nutrition. I have cooked for people
with specific dietary requirements including celiac (gluten free), diabetics, kosher, Halal, Vegetarian, Vegan, and dairy free. I have traveled extensively through
the eastern and western Mediterranean, and from Florida to Aruba in the Caribbean, so have many provisioning contacts and am also very good at stock
control. My training has included my hospitality degree, which included a full year of cooking training, equivalent to an NVQ, I have also done numerous
courses and worked with many other chefs. I also expand my knowledge by studying from books and in this day and age TV, U-tube, and also by creating
dishes and recipes of my own.
I have expanded my goals in life and have trained in CBT primarily because I want to train people to stick to nutrition and diet goals. However, my heart lies in
cooking and sometimes even when I know not the healthiest option, making fresh bread and creating beautiful desserts will always be a passion of mine
Throughout my career I think I have generally been a good crew member and am not interested in drama.
EDUCATION AND
QUALIFICATIONS
BA (Hon’s) Hospitality and catering management.
Ships cook
Food Hygiene level 3 for supervisors
Gastrinomicom: French Gastronomic cooking
certificate Michelin star style training
Gastronomicon: French pastry certificate
Stonebridge College: Nutrition Advisor
London college of CBH: cognitive behavioral
hypnotherapist
Full British driving license
STCW 95
Power boat level two
Padi open water
ENG 1
WORK EXPERIENCE
M/Y My Legacy 58m codicasa
MAY 2024-MAY 2025
JUNE 2021–OCT2022
Sole chef with this private boat of 12 crew and guests, arrived at the boat from build,
moving from the owners previous boat, M/Y gazzella.
had a hand in designing the gally and set it up from the build. the boat just sold in june
JAN 2023-APR 2024
M/Y Mrs L and villas
head chef working between, boat, homes in monaco, mougin and dubai, to sucsesfully
operate and liasie with chefs on the ground about provisioning whilst travelling with owners.
M/Y Gazzella 11, 54 m Codicasa
April 2016-May 2021
sole chef Create and manage menus and budget for crew and guests ensuring good
nutrition, good presentation, good stock control and hygine in all aspects of running the
gally
Provisioning and accounting
M/Y Red Anchor 37 meter Banetti
April 2016 Nov 2015
Sole chef busy med based charter boat
M/Y perfect persuasion 46 m
MARCH 2013- FEB 2016
Sole chef busy med based charter boat 11 crew 12 guests
M/Y serenity J 40 M
FEB 2012- DEC 2012
sole chef, private boat with very long periods at sea with the family
M/Y ocean sapphire 46 m
MAY 2011- OCT 2011
sole chef, charter boat, seasonal
M/Y natalie 35 m
MAY 2010-MAY2011
sole chef, private boat
M/Y Onyx 40 m
MARCH 2009-APRIL2010
sole chef, private boat live aboard owners, travelled to remote locations
M/Y Enchantress 35 M
MAY 2008-OCTOBER 2008
M/Y Bodicea 70m
JULY 2007-MAY 2008
sous chef, for season, only chef for winter cooking and running gally 26 crew
S/Y Skylge 30 m
OCTOBER 2006-APRIL 2008
sole chef crew of 8 private and charter with lots of time at sea

DOB: 02.07.1974
Passport: British
Location: Palma, Mallorca
Languages: English, basic Spanish
Full British Driving license
B1/B2 Visa: exp 04/2034
Ships Cooks Certificate
STCW ‘95
ENG1
Having spent 30 years as a Chef, I have worked hard to progress my career and hone my
craft. Positions held have been in Private residences, UHNW individuals and families,
McLaren F1 Grand Prix team, plus high-end events companies.
With the last 14 years being spent on private/charter yachts, I have learnt many new skills in
and out of the kitchen/galley that I feel would be an asset to employers and colleagues
alike. A problem solver with flexibility to the ever-changing needs, great organizational and
logistical planning. Ingredients that change with the seasons inspire my menu
development. Using the best seasonal and local ingredients, handled with passion and
creativity. I am looking to continue experiencing new challenges.
Culinary Qualifications
Both completed at Stoke on Trent College, UK
• City and Guilds 706/1 – Cooking for the Catering Industry, Food & Beverage
• BTEC first diploma in hotel management
Key Skills & Responsibilities
• Experienced with VIP and UHNWI, meeting and surpassing expectations.
• Knowledge of all types of restrictive diets including kosher, vegan, dairy free and
gluten free
• Confident in menu planning and presentation for guests and crew alike
• Ability to lead and manage others, experience in hotels, restaurants, events, private
residences, ski chalets and private yachts.
• Able to work within budgetary frameworks, providing monthly accounts.
• Great understanding of the importance of organization and stock taking onboard to
ensure impeccable standards are adhered to.
• Vast knowledge of the logistics of provisioning in all parts of the Med and Caribbean
Work Experience
• SY Sagitta 46M Vitters Sole chef July 2021-Present
Private Sailing yacht, family of 7 with a world cruising programmed with strict
gluten, lactose free dietary requirements. Provisioning in remote areas.
Large yard period facilitating many galley changes.
• M/Y Astralium 32M Lowland Sole chef January 2020-July 2021
Busy private yacht shred by two brothers with frequent trips over a 7-month season.
A heavy emphasis is placed on food and entertainment. 6-canapés served daily,
formal service.
• M/Y Moka 42M San Lorenzo Sole Chef May 2019-Oct 2019
completed five charters and frequent owners’ trips. Much of the season was spent
at anchor. 12 guests & 9 crew, the owner required a strict blood sugar diet that
meant a great deal of emphasis on provisioning logistics. For the other guests focus
was Mediterranean flavours, informal lunches and formal dinners.
• S/Y Shenandoah of Sark, Head Chef April 2018-Aug 2018
Med cruising, both private and charter. 8 Crew, 12 Guests. Italian owners so
emphasis was on Italian cuisine. Whilst onboard, Shenandoah became a
commercial yacht, and I oversaw the galley compliance.
• M/Y Lady Rose 45M Sole Chef August 2014- December 2018
Completed two Mediterranean and 1 Caribbean season onboard, with 1 Atlantic
crossing. I designed and helped install a new galley during a 5-month yard period.
11 crew and 12 guests.
• Vessel 11, Rotterdam Consultant chef / Trainer Nov 2013- July 2014
Employed as consultant chef for menu conception to a friend’s new British gastro
pub venture on a lighthouse vessel. Employed and trained new head chef and
brigade.
• M/Y Searaider V 40M Sole Chef June 2013- Oct 2013
Fully kosher galley. Fitted the galley to adhere to kosher restrictions. Heavily used
private boat, with 10 guests and 8 crew. Med cruising and full beach setup
• M/Y Anna J 36M Sole Chef April 2012 – Oct 2012
Crew of 6, and 9 guests. Total of 100 days usage split between 11 charters and guest
use. Responsibilities included menu planning, provisioning, catering to all guest and
crew requirements.
The career breaks were filled with working in restaurant L’Enclume with longtime
friend, 3 Michelin star chef Simon Rogan. I also travelled extensively through North
Africa, India, and Asia to further my knowledge of these cuisines. A full list of my
freelance positions can be provided on request.
Other Relevant Work Experience:
• Personal Chef. Private Family London, March 2006-May 2012
• Head Chef. Lodge Catering, Event Catering, Dec 2003- March 2006
• Head Chef. Absolute Taste, McClaren Formula 1 Test Team London, March 2001-
Dec 2003
• Sous Chef/Pastry Chef. Brasserie de Marche aux Puche, London, March 1999 – Feb
2000
• Chef. British Army, Bosnia Sept 1997 – Feb 1998 and West Germany, Dec 1992 –
March 1996

Age: 26
Nationality: Spanish
Experience: 5 years interior service, 2 years as Chief Stew on 50 m charter yachts
Certifications:

STCW 2010

Food Safety & Hygiene Level 2

Silver Service & Floral Arrangement workshops
Key Skills & Strengths:

Fine dining service (American, French, buffet)

Housekeeping – cabin setup, turn-down service

Barista & cocktail preparation

Fluent English, Spanish; intermediate Italian

Last Vessels Served:

M/Y “Sunset Voyager” (52 m) – 2nd Stew (2022–2024)

M/Y “La Reina” (48 m) – Junior Stew (2019–2022)