5+ years professional yachting experience
10+ years professional chef experience including Michelin Star experience
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PricingI am a culinary trained chef with Michelin experience. I started cooking professionally at 16 and instantly fell in love with the fast-paced environment of professional kitchens. This drove me to work in some of the best restaurants in the UK, including “Dinner” by Heston Blumenthal - which was named the 6th best restaurant in the world during my time working there.
I am an all round chef with varied menus to cater for all dietary needs and culinary tastes. I have plenty of experience with menu planning, galley management and welcome face time with guests and owners if required. I thrive off cooking using quality ingredients and creating bespoke dining experiences for our guests.
My Michelin experience allows me to create modern twists on old favourites, while also being able to keep the crew happy with healthy salads, hearty dinners and crew BBQ's.
My next objective is to get back into a team environment with like-minded individuals in a busy galley.
My first love is obviously cooking and anything to do with food, travelling is a huge part of that for me, experiencing different cultures and foods. I am a very active outdoorsy person and love anything with a board be it surfing, snowboarding, longboarding and so on. when I'm not in the kitchen or out on a board I really enjoy making music or playing vinyl records from my ever growing record collection.
5+ years professional yachting experience
10+ years professional chef experience including Michelin Star experience
Full galley setup from build. Solely responsible for cooking 2/3 meals daily for 10 crew. Creating menus and cooking for up to 12 guests extended periods of time with the additional challenge of the owners being fully kosher and strictly adhering to these guidelines. Provisioning. Breads and pastries. Accounts and administration. Creating and maintaining galley record books. Managing food intolerances and allergies for guests and crew as required.
I was employed as sous chef on motor yacht illusion, mainly being in charge of the crew food preparing and cooking an ever changing hot breakfast, lunch which would consist of one protein, two salads, a soup and freshly baked bread. Dinner would be more substation and ever changing. I would also assist the head chef when there were guests on board helping him plan menus, provision and prepare and cook guests food alongside him.