In many ways, being a chef at a high-end Michelin Star restaurant is not dissimilar to being a superyacht chef – both are high-pressure roles requiring culinary expertise, a passion for excellence, creativity and professionalism.
Yet, the environments are often distinctly different. A superyacht chef must master not only the art of creating world-class cuisine but must be able to do so in what can be a small galley, with the potential of no windows as well as rolling swells. All of which are no mean feat if you don’t have great sea legs.
But there are also some other key considerations if you’re looking to take your career to sea.
Planning
Docked in sometimes remote locations, yachts may go weeks or months without a restocking opportunity, so superyacht chefs must creatively plan menus and embrace simplicity at times, getting creative with core pantry staples rather than relying on the latest gourmet ingredients or techniques of the moment.
Space and storage
In a restaurant, chefs can source and store any speciality ingredient or equipment with proper planning. However, on a yacht, chefs have the extra challenge of carefully curating their supplies to fit within minimal storage spaces. Also, organisation and order in the limited space that is available is paramount to prevent injuries from sliding pans, sloshing liquids or falling objects.
Shifts
Whilst long, unsociable shift patterns are typically a given aspect of any land-based chef position, a superyacht chef must work with a more flexible, on-demand approach. Catering for crew, guests, or owners means that requirements and requests are likely to come in at any time of the day or night!
Adaptability
A yacht chef must satisfy the discerning palates of the owners and guests while also feeding the crew nourishing, satisfying meals. This, along with the possibility of potential last-minute guest requests, requires the ability to shift between high-end cuisine, healthy meals and quick grub such as grilled cheese sandwiches at a moment’s notice.
Weather
When crafting dishes for superyacht owners or guests, a lot of work goes into the garnishing and beautiful presentation of a plate. However, the logistics for the service team to transport these meals from the galley to the table (often upstairs) should also be considered. Meals often take place on deck where carried plates are exposed to the elements, so choose your garnishes carefully or they could be blown away when presented. I can say this from experience having previously been a Service Stew!
Team dynamics
In any kitchen, exceptional service requires a team that runs like a well-oiled machine; and onboard a yacht this is no different. Collaborating with other crew members, maintaining positive team dynamics and effective communication are essential for seamless operations onboard. Remember, depending on the size of the vessel, you may be working solo too or within a smaller team than you’re used to so it’s important to create a good working environment.
Creating an experience
For superyacht chefs, the role extends far beyond the galley walls. Where land-based chefs can usually cook within the privacy of a restaurant kitchen, yacht chefs tend to be considerably more client-facing. Developing personal relationships with owners or charter guests and understanding their likes and dietary needs is essential. Additionally, chefs often elevate the entire dining experience with skilled table service and creative event planning when liaising with the interior department.
If you’re currently an experienced land-based chef looking to transition to a superyacht chef role, reach out to us via email to discuss the different paths you can explore. The world of yachting can definitely be a rewarding career move that can give you the opportunity to flex your creativity, craft unforgettable dining experiences and cook in locations around the world along the way.
Owners are increasingly looking for solid high-end restaurant experience and culinary training in their superyacht chef too, so if that sounds like you, get in touch.
