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  • Member since 13th Oct 2014
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Personal Information

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  • Gender Male
  • Nationality French
  • Alcohol consumption None
  • Willing to take a drug test Yes
  • Smoker No
  • Visible tattoos No
  • Criminal RecordNo


  • Marital Status In a Relationship
  • Looking to work as a couple No


  • English Fluent
  • French Fluent
  • Spanish Fluent


  • Availability Unknown
  • Current country Dominican Republic
  • Current location LA Romana

Passport & Visas




About & Hobbies

I am a classically trained French chef with over 13 years of experience. I am of a happy disposition...as well as experience on yachts I also work as a private chef. I have a passion for Asian cuisine as well as being able to cater to any global cuisine and any specific dietary requirements I am also interested in the Macrobiotic Diet. In my chef’s career, I have had the opportunity to cook for many Dignitaries, Heads of State, and High-End individuals. please check my CV. I look forward to hearing from you.

Best Regards Eric

Read, cook

I am a snowboarder and I am of a happy disposition.

Please check out my CV

Best Regards Eric Pradere


5+ years professional yachting experience

10+ years professional chef experience

Motor Extensive Professional
Sailing Extensive Professional & Recreational
Commercial Considerable Professional
Cruise Considerable Professional & Recreational
Fishing Considerable Recreational
Research Considerable Professional
Charter Extensive Professional
Racing Extensive Professional
Delivery Extensive Professional
New Builds Considerable Professional

Detailed Experience

20th May 2022 - Present (1 year, 9 months)

  • Charter Chef
  • on a 30m (98ft) Motor Yacht called Locked

Sole charge of all catering on board for the summer season in Palma Mallorca. Until the end of September more or less depending on the charters.

2nd Nov 2021 - 16th May 2022 (6 months, 15 days)

  • Sous Chef
  • on a 63m (207ft) Motor Yacht called Locked

My position was As Sous Chef .in charge of all.galley provisioning for the Atlantic crossing and at hand to help the Head Chefs when they came on board during owners and charter trips.

31st Jul 2021 - 30th Sep 2021 (1 month, 31 days)

  • Chef
  • on a 26m (85ft) Motor Yacht called Locked

Chef for high-end Businessman in Monaco and around Sardinia.

1st Jun 2021 - 31st Aug 2021 (2 months, 31 days)

  • Sole Chef
  • on a 40m (131ft) Motor Yacht called Locked

Sole Chef for a large Russian family, this was a seasonal position. Also, I cook for 8 crew. All cooking and provisioning.

20th May 2021 - 2nd Jun 2021 (14 days)

  • Sous Chef
  • on a 65m (213ft) Motor Yacht called Locked

This was a Sous Chef Relief position in Monaco.

1st Jun 2020 - 15th Oct 2020 (4 months, 15 days)

  • Head Chef
  • on a 53m (174ft) Motor Yacht called Locked

I completed a successful seasonal position on M/Y WHITE. I was Sole Chef for the duration of the Summer Season of 2020 during Covid. The Yacht was heavily used for the season by High-End Russian owners and Charter Guests. Kindly refer to my CV.

16th Nov 2018 - 17th Dec 2018 (1 month, 2 days)

  • Chef
  • on a 80m (262ft) Motor Yacht called Locked

As chef I was employed for the crossing from Barcelona to Fort Lauderdale. Provisioning and Cooking for the crew on board.

1st May 2017 - 18th Sep 2017 (4 months, 18 days)

  • Head Chef
  • on a 44m (144ft) Motor Yacht called Locked
  • for Locked

I spend an enjoyable summer season on Sanora in the South of France We left from Palma ..I was cooking for 10 crew and up to 12 Saudi family and guests. I was a seasonal position.

11th Nov 2016 - 20th Jan 2017 (2 months, 10 days)

  • Crew Chef
  • on a 125m (410ft) Motor Yacht called Locked
  • for Locked

I was cookiing for the Crew and helping the Head Chef. We made the passage from Gibralter to the Emirates.

5th Apr 2016 - 11th Oct 2019 (3 years, 6 months)

  • Head Chef
  • on a 44m (144ft) Motor Yacht called Locked

I completed three summer seasons on M/Y Sanora as Head Chef. The seasons were successful and well-received. The boat owner no longer uses the boat

14th May 2008 - 10th Oct 2016 (8 years, 4 months)

  • Head Chef
  • on a 39m (128ft) Motor Yacht called Locked
  • for Locked

I joined Izumi in 2008 during the build in Wisconson. I was chef of board for 8 years for a high end Russian family ..We spent most of the summers in Sardinia and South of France. The boat was sold and therefore the job was finished. please refer to my refs.


  • Entry Level Qualifications (or equivalent) STCW 95 (STCW 2010)
    Updated STCW 95 (STCW 2010)
    ENG 1 (Medical Certificate)
    Proficiency in Security Awareness (A-VI/6)
    Proficiency in Designated Security Duties (A-VI/6-2)
    Criminal Records Bureau Check (UK Only)
    Drivers License
  • Culinary Qualifications (or equivalent) Professional Culinary Diploma (6 mths - 2 years+)
  • STCW Modules (or Merchant, USCG & AMSA equivalent) Personal Survival Techniques (A-VI /1-1)
    Updated Proficiency in Personal Survival Techniques
    Fire Prevention and Fire Fighting (A-VI /1-2)
    Updated Proficiency in Fire Prevention & Fire Fighting
    Elementary First Aid (A-VI/1-3)
    Personal Safety and Social Responsibilities (A-VI/1-4)
  • Food & Hygiene Qualifications Food Hygiene (HABC Level 2)
    Food Hygiene (HABC Level 3)
    Ship's Cook Certificate
  • Specialised Security Courses Foreign Safety & Security Awareness (FSSA)
  • Worldchefs/ PYA Culinary Qualifications WorldChefs/ PYA Certified Professional Chef / Chef de Partie (Yacht Chef Award Level 1)
    Worldchefs/ PYA Certified Sous Chef (Yacht Chef Award Level 2)
    Worldchefs/ PYA Certified Chef de Cuisine (Yacht Chef Award Level 3)
  • Education (or equivalent) A Level (grade A, B, C, D or E or NVQ level 3)
    Certificate of higher education (CertHE)/ NVQ level 4 or higher national certificate (HNC)
    Diploma of higher education (DipHE)/NVQ level 5 or higher national diploma (HND)
    Degree with honours (BA or BSc)/ NVQ level 6 or graduate diploma/ certificate

Deck Skills

Cleaning & Detailing Experience
Painting Novice
Line Handling Proficient
Tender Driving Experience
Watchkeeping (Navigation and Seamanship) Very Good

Interior Skills

Hospitality Very Good
Teamwork, Communication & Management Very Good
Provisioning Proficient
Accounting & Budgeting Very Good
Laundry Very Good
Silver Service Proficient
Detailing Proficient
Galley Assistance Proficient
Table Service & Settings Proficient
Child Care Very Good
Floristry & Flower Arrangement Novice
Mixology/ Cocktails Proficient
Wine & Spirits Knowledge Proficient
Wardrobe Management Proficient
Barista & Hot Beverages Proficient
Housekeeping Proficient
Cigar Services Very Good

Culinary Skills

French Proficient
German Proficient
Chinese Very Good
Pacific Rim Cuisine (asian, hawaii & california etc) Proficient
Nouvelle (new style) Proficient
Vegetarian (no meat) Proficient
Italian Proficient
Japanese Very Good
Indian Very Good
Middle Eastern Very Good
Caribbean Proficient
Healthy Proficient
Diet(s) (e.g. atkins, raw food, paleo, keto, flexitarian etc) Proficient
Greek Proficient
Mexican Proficient
Spanish Proficient
Kosher Proficient
Thai Proficient
European Proficient
Allergies Proficient
Fusion (mix of culinary traditions) Proficient
Haute Cuisine (high level) Proficient
Note by Note (molecular gastronomy) Novice
Vegan (no animal products) Proficient
African Proficient
American Proficient
Oceanic Proficient
Lebanese Very Good
Turkish Proficient
Vietnamese Very Good
Moroccan Proficient
Russian Proficient
Mediterranean Proficient

Personal Trainer Skills

Nutrition & Diet Plans Experience
Swimming Experience