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What’s it like to be a chef on a superyacht?

We’re lucky enough to spend a few minutes chatting to a Solo Chef aboard a 60m MY. Not only does he explore the life of a chef aboard a yacht, but he’s even thrown in recipe for a beautiful dessert! Tuck in!


What is the best thing about being a superyacht chef?

The best thing is the ever changing menu and access to the world’s best produce.  If you are a chef that lives and breathes cooking then there aren’t too many industry sectors where you can have such access to such amazing produce, and then be free to do with it as you please. Whether it is A5 Kobe beef, Alba truffles or milk-fed lamb from the Pyrenees there is always something to discover to keep the creative juices flowing.


What is one bit of kitchen equipment (no expense spared) you couldn’t live without

At present it would have to be my Thermomix 2. As a sole chef on a 60m motor yacht I have my hands full at the best of times, the Thermomix acts as my sous chef. For example, I am able to weigh all my ingredients for ice cream bases with the built-in scales, set the temperature and cooking time and walk away.  No fear of scorching or overcooking, and it beeps to let me know when it’s done — heaven.


If you could cook a dinner party for any 3 people, dead or alive, who would they be and what would you cook?

Kanye West

Christopher Hitchens

Joan of Ark


Fish, chips and mushy peas followed by sticky toffee pudding and vanilla ice cream.


Below, Chef shows us how to make an impressive and luxurious dessert.


Amalfi Lemon curd, carbonated raspberries, crispy and burnt meringue, toasted pinenut ice-cream and butter biscuit.


Lemon Curd

15g Amalfi lemon zest

250ml Amalfi lemon juice

250g sugar

3 whole large eggs

4 large egg yolks

250g unsalted butter

Salt to taste


Thermomix: Blitz all ingredients except butter for 10secs, speed 10.  Insert butterfly attachment, 6mins @ 70c, speed 4. Add butter cubes, 3mins @70c, speed 2.  Remove butterfly, blend for 20secs, speed 9.  Pass through a fine sieve and chill thoroughly and reserve in a disposable piping bag.


Swiss Meringue

200g egg whites

300g sugar

Sous vide egg whites 20mins @ 70c.  Blend with sugar, add to iSi syphon and charge twice. Dispense half onto silat and speed with palette knife and dehydrate in 60c oven for 3hrs. Use remainder for plating flashing with blowtorch to caramelise.


Pinenut Gelato

260g pinenuts

970g full fat milk

340g cream

300g caster sugar

140g egg yolk

Toast pine nuts until lightly golden. Thermomix: 3mins, speed 6. Add remaining ingredients with butterfly attachment, cook for 14mins @ 85c speed 3. Remove butterfly attachment and blend for 20secs at speed 10. Strain and chill before churning/pacotising.


Vanilla Butter Biscuit

125g unsalted butter, cubed, at room temperature

80g caster sugar

1 tsp vanilla extract

115g self-raising flour

100g pastry flour

2 tbsp milk

1/4 tsp salt


Sift flours, sugar and salt into a large bowl.  Rub in butter and add milk until the dough comes together. Cool out 1.5cm thick and bake at 160c for 18mins. Cool on wire rack and then break down into a rough crumb.

What’s it like to be a chef on a superyacht?

About the author

Tim Clarke

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