the superyacht chef

I became a superyacht chef without any formal training. Here's how I turned my hobby into cooking for celebrities like Pharrell Williams while traveling the world.

Rachel Cunningham has cooked on superyachts in Asia, in the Caribbean, and in the Mediterranean.
The superyachts she works on feature submarines, spas, helipads, and even video-editing suites.
She's cooked for the Formula 1 champion Niki Lauda, Pharrell Williams, politicians, and royalty.

This as-told-to essay is based on a conversation with Rachel Cunningham, a 38-year-old superyacht chef and the founder of thesuperyachtchef.com . It has been edited for length and clarity.

I was on holiday in Europe in September 2014 when I decided I wanted to enjoy the summer a little bit longer. One of my friends told me she'd heard of people who worked on yachts, and I immediately sent an email to the travel agency I was working at in Australia to tell them I was resigning. I loved working there, but I loved the thought of staying in Europe more.

I enjoyed cooking, so I decided to apply for a crew-chef position. In the winter months, the head chef leaves the yacht because the guests aren't there, but someone still needs to cook for the crew.

To apply for the job, I needed to first sit for a fire-and-water safety exam and have a medical exam to see that I was fit enough for the position. Because I was in Palma, in Mallorca, Spain, a hub for superyachts, I was able to get my certifications there.

I gave out my CV to a few people at a marina, and the captain of the yacht owned by the Formula 1 champion Niki Lauda offered me a temporary crew-chef job for that winter.

Since then, I've worked on 20 different superyachts in Asia, in the Caribbean, and in the Mediterranean. Here's what it's like.

I didn't have any chef's qualifications for my first two years

When I started, I wasn't worried about cooking spaghetti Bolognese for the crew, but I panicked when the captain said I'd need to cook for the owner because the Michelin-trained chef wouldn't be able to board the boat in time for his arrival.

I remember being so nervous, but they must've liked the sushi platter I made because I managed to get my next boat job thanks to their reference.

In 2016, I wanted to expand my skill set, so I took a ship's chef-certification course in France, which costs around $1,200. Leiths in London and Bluewater in Florida and Monaco also now offer this program.

I've taken temporary jobs in places such as Seychelles and Bali

I also worked on one superyacht for 2-and-½ years, where we would cross the Atlantic each season. I've cooked for stars including Pharrell Williams, politicians, and members of royalty.

My day usually starts at 6 a.m. when I fire up the ovens

I always prep fruit plates and pastries for breakfast, but I don't usually start receiving specific orders until the stewardesses tell me what the guests want to eat that day.

If any guests have any dietary issues, you must manage the galley so you don't cross contaminate. If you have guests with nut allergies, gluten allergies, or lactose intolerance on the same voyage, it can get quite hectic.

Even if the guests say they're going to eat onshore, I'm always prepared. Dinner reservations can fall through, or once they get to the restaurant, the yacht owners may decide the vibes are off and that they no longer want to eat there.

Sometimes, I'll get a call to make a midnight snack. If I have a group of younger people on the boat and they're going clubbing in Miami, I'll prep some wagyu-beef burgers for their return.

It's not uncommon that I get requests for dishes with luxurious ingredients, such as fresh Alaskan-crab legs

When I do, I'll arrange for them to be flown in from Alaska that day.

I'm in yacht-chef WhatsApp groups, where fellow chefs will try to come to your aid if you need assistance. If I'm in St. Barts in the Caribbean and I've run out of gluten-free flour, I can message other chefs in the area on WhatsApp to see who has any flour, and then I'll send the tender over to their boat to pick up the flour and bring it back.

But I don't just cook for the owners, the guests, and the crew — sometimes, I cook for the owner's pets. On one boat, I would need to sous vide — a method of low-temperature cooking — chicken breasts every day, which I would then finely dice for the owner's two dogs.

There have also been tough days

Working on a superyacht can be incredibly demanding. You'll only see the highlights of chef's days off on Instagram, and we never post about the tough days.

The biggest downside for me is being away from family and friends and missing birthdays or weddings. But I've also met some amazing crew on board yachts, including my new fiancé.

Once, we had to do an Atlantic crossing, and the boat took an absolute beating. There were a lot of things broken by the time we got to the other side, including a dining table.

When I do have some downtime, I'll go ashore and take a local cooking class

I'm always trying to learn. I've learned how to make pastries in Devon, UK, and I did a class in South Korea with the monk Jeong Kwan from "Chef's Table" on Netflix. I'm now planning to do a big sushi course in Japan next year.

I'll also seek out the perfect ingredients when I'm in a port. I've bought pata-negra hams in Spain and jerk spice from Antigua.

Chefs can earn between 6,000 and 12,000 euros a month

If you're working as a head chef on a busy charter yacht, you can earn between 6,000 and 12,000 euros a month.

Head chefs are paid for 12 months and only work six. Tips can vary from nothing to 50,000 euros at the high end. I have yet to receive a tip like this, but I know that those big tips do exist.

I get my jobs through word of mouth, but to help people who are starting out to connect with other yacht chefs, I launched thesuperyachtchef.com in 2019. As well as tips for chefs, it also has a jobs board.

Watch: How 30,000 meals a day are made on the world's largest cruise ship, Royal Caribbean's Symphony of the Seas

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Anders Pedersen of RoMa only had 30 minutes from transporting the different ingredients from the yacht to plating and presenting his three picnic dishes to the celebrity chef judges.

Being a chef on a superyacht is one of the most challenging jobs in haute cuisine. Not only are you confined to a rolling galley that is often smaller than most restaurant kitchens, but you’re cooking for millionaire owners who expect exceptional meals. Every time.

Judging from last week’s Superyacht Chef’s Competition, a seminal event of the annual MYBA Charter Show, the quality and creativity of oceangoing cuisine is just as sophisticated as the restaurants they compete with on land.

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Superyacht chefs in the spotlight

The annual Superyacht Chef Competition organised by Yacht Club de Monaco and Bluewater is a trial-by-fire for superyacht chefs who want to show their skill – but it also serves as a timely reminder of the excellence that runs through every part of the superyacht experience.

Of all the elements of superyachting that play a part in creating extraordinary memories – the destinations, the amenities on board, the toys in the garage – it is the yacht’s chef and galley team who provide the essence that is most central to the owner and guest experience. Catering to a broad range of tastes, creating menus on the fly, and working in a space that is not only typically more confined than a land-based kitchen, but which also has a tendency to move, it’s fair to say that being a yacht chef is a highly demanding – but also highly rewarding – career choice.

It’s something that is both tested and celebrated at the annual Superyacht Chef Competition held in Monaco, organised by the Yacht Club de Monaco (YCM) and Bluewater. It’s allied to YCM’s La Belle Class Academy training centre, which was founded in 2015 to provide professional development and essential training courses to yacht crew from all departments on board. Just recently, it achieved official recognition as an RYA (Royal Yachting Association) training centre, another prestigious international milestone.

For 2024, the fifth edition of the competition, nine selected superyacht chefs were put to the test by being confronted with a mystery box of ingredients, a confined cook area, a 40-minute cook time, and the potential for penalties for any produce not used under the guise of an anti-waste mandate. Overseeing the chefs’ creations was a star-studded panel of professional chefs, supervised by Chef Joël Garault, President of Goûts et Saveurs and including the Michelin 3-star chef Glenn Viel who took on the role as jury president. Watched on by the public, the frenetic pace of the competition highlighted both the skill of the chefs and the superyacht sector as a career path for cooks.

“Year after year, owners and their crews turn out in force to cheer on their chefs during the event, creating a vibrant atmosphere of camaraderie,” enthuses Bernard d’Alessandri, General Secretary of the Yacht Club de Monaco. “It’s an event where the thrill of the contest blends perfectly with the festivities as we pay tribute to the culinary masters who enhance the onboard experience for owners.

“A key aspect of our mission is to promote yachting professions that are still relatively unknown and demonstrate their importance to the public,” he continues. Events like this serve as a platform for professional superyacht chefs to showcase their expertise, fostering a spirit of collaboration and excellence – and it’s not just industry professionals who come to watch but food enthusiasts keen to witness the dedication, skill and passion of these chefs.”

The importance of chefs to the superyacht experience

Whether it’s creating fun burger-bar style casual dinners for a family on board, or the ultimate in fine dining for the owners and their VVIP guests, the food on board is central to the superyacht cruising experience.

“Chefs have a key role on yachts, whether feeding the crew or taking care of the owner and guests,” says Jérémie Gruson, chef on the 50-metre Victoria del Mar , taking part in this year’s challenge. “Our role is to make our clients dream of offering them an extraordinary service as precise as a prestigious establishment.”

Adds competitor Enzo Di Garbo, chef aboard 39-metre L.A.U.L. : “I think superyacht chefs are important to owners because food itself is often important to people in general. It’s also a huge added value on charters, and a great souvenir on private voyages as you often associate dishes with places you’ve visited. Let’s not also forget that meals on board are also precious to the crew – and without the general osmosis and professionalism of this crew, the chef’s work is nothing. It’s important to please everyone on board.”

The unique challenges of superyachts

From confined spaces and limited access to ingredients to the changing tastes of guests and their frequent changes of plans, being a superyacht chef can be an intimidating prospect. It’s testament to the breadth of skill and depth of talent of superyacht chefs that they take all these challenges in their stride.

“An important skill is the ability to be flexible and to adapt, without losing our smile and focus on our final goal, which is to satisfy the customer,” offers Giacomo Seregni, one of the entrants and a chef aboard the 55-metre motoryacht Severin’s . “It has happened to me that I have to create a last-minute lunch or dinner in 45 minutes because the customers decided to stay on board. A little adrenaline never hurts – I love it!”

Participant Melvin Costaglioli, Executive Chef on the yacht Black Legend , offers some advice to those thinking of working in a superyacht galley. “It can be summed up in three concepts,” he smiles. “Savoir être – it is essential to be precise in your work, to be available and to respond to any request in a palace-like manner; Savoir vivre – to have a high quality of presentation and eloquence while representing the yacht; and Know-how – gastronomic and international knowledge of cuisine, stock management, hygiene standards, and the ability to be innovative to always offer a surprise.”

Superyachting’s drive to reduce waste

As yachting seeks to minimise its footprint in all aspects of build and operation, the galley is no exception – and it’s why the anti-waste element of the chef’s competition, overseen by Chef Duncan Biggs, has become an important consideration, as well as adding a fresh layer of challenge.

“Anti-waste is something we all have to consider these days, and in the end we realise that the things we used to throw away are actually very beneficial to us on our plates,” affirms Chef Viel, “so it’s a blessing in disguise, I think, to wrack our brains to turn something that would have been thrown away into an edible product.”

Keeping it local and supporting communities

“In Italy, I buy local Italian and in return learn how to make focaccia at the local bakery from the grandmothers of the shops,” she continues. “In the Caribbean, I go to the local farm and ask how to attend the conch ceviche masterclass with the fishermen. I also like to bring some new products to my provisioners as they can taste, approve and also on their level help the local economy. We have to remember love of food goes both ways – it’s a relationship with deep love, and the more you give, the more you receive.”

“Whenever there is the possibility, when I am close to small producers, I give them the importance they deserve,” says Paulo Ucha Longhin, chef on the 50-metre Hercules , and winner of this year’s competition. “This directly impacts the sustainability of its production and values its native area.”

“I have been on exploration vessels for years in remote places where there is no supermarket, and we massively support the local economy,” enthuses participant Joelyanne Lefaucheur, chef aboard the 33-metre motor yacht Artemis . “We interact with fishermen and create a connection by buying their product, and in exchange they give us some cooking classes or local products while being able to put food on the tables of their loved ones. I remember in Tahiti the fishermen would bring me the freshest fish – these people had nothing, and I would trade my painting kit for their children, and they would bring me pearls. Those are memories you create for life.

“In Italy, I buy local Italian and in return learn how to make focaccia at the local bakery from the grandmothers of the shops,” she continues. “In the Caribbean, I go to the local farm and ask how to attend the conch ceviche masterlass with the fishermen. I also like to bring some new products to my provisioners as they can taste, approve and also on their level help the local economy. We have to remember love of food goes both ways – it’s a relationship with deep love, and the more you give, the more you receive.”

Experiences that exceed expectations

For the vast majority of superyacht owners, charterers and guests, superyachting is not about the value of the asset but about the extraordinary experiences a yacht can deliver. The superyacht galley – and the chef’s competition – are timely reminders that every facet of life onboard is crucial to elevate that experience to something magical.

“Yacht Club de Monaco’s Superyacht Chef Competition highlights the remarkable skill and adaptability of the chefs participating,” says Bernard d’Alessandri. “More generally, by offering top-tier culinary experiences even in the most remote settings, it underscores the exclusivity and attention to detail that defines the world of superyachts. In essence,” he concludes, “it reinforces the idea that within the superyacht industry, nothing is impossible, and every experience is tailored to exceed expectations.”

Jenny Matthews

Jenny is the first officer on a superyacht based out of Barcelona. She is also the founder of She of the Sea, a platform which helps women in superyachting to connect with each other.

Burger van der Walt

The captain of Perseus3 on sailing yachts, surfing and sunscreen.

Yacht shows for beginners

Those wanting an insight into the world of superyachts can learn a lot by swinging by one of the industry’s many boat shows – and the Monaco Yacht Show is one of the biggest.

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The Quick & Easy Guide to Superyacht Chef Careers

This article is the latest instalment in our series of guides on superyacht careers. We’ve already covered deck , interior and engineering careers, but today it’s time to get delicious and discuss the career pathways for chefs on board yachts.

As always, the information in this guide is brought to you by the experts at the careers guidance platform, Academy by Ephemeris . Start or advance your yachting career with Academy by Ephemeris, the only online tool that connects superyacht crews and aspiring crew with yachting industry training providers worldwide.

What does a superyacht chef do?

A superyacht chef is in some ways, the central character in a guest or owner’s experience on board. They are the unsung heroes that use the culinary arts to turn yacht voyages into unforgettable memories, and it’s all done from the galley - the marine industry term for the onboard kitchen.

The chef’s primary responsibility is planning, preparing and cooking food for the guests/owner, the captain and the crew. But there’s a lot more to the chef’s job, too.

The chef’s daily responsibilities include regularly provisioning all required food items, which also entails frequent food inventory records to ensure that any food items required for a particular trip or charter booking, are ordered and delivered on time. They are also responsible for checking that all received food items meet the yacht’s standards, following which all items must be safely and correctly stored according to all required food safety and storage standards.

Galley safety and sanitary standards are also the chef’s responsibility, and if other galley staff are on board - as they may be on larger yachts - the chef is responsible for managing those staff, too.

How do I become a superyacht chef, what qualifications do I need?

Generally, you would begin by obtaining formal food preparation training, such as an NVQ (National Vocational Qualification) Diploma from the City & Guilds framework.

Next, you will need a minimum of a Level 2 Food Hygiene Certificate. This internationally accredited certificate is a mandatory requirement for all food handlers and servers. It teaches the basic knowledge of how to safely store, handle, cook and serve food onboard a superyacht in a hygienic and safe manner.

For chefs working on commercially registered yachts (charter yachts) and/or chefs cooking for 10 or more crew, a further requirement - the Ship's Cook Certificate – was introduced as part of the Maritime Labour Convention (MLC, 2006) in 2014.

Rather than being a course to teach superyacht standard food for guests, the Ship's Cook Certificate was created with the purpose of ensuring that cooks working on commercial vessels have the basic skills and knowledge to cook for the crew on board.

“The Ship's Cook Assessment for the Certificate is designed to ensure a basic minimum standard – it is not designed to catch people out. If you know how to cook and you operate using best practice, there is no reason why you will not pass the assessment,” explained Chef Duncan Biggs, MD of OceanWave Monaco.

In order to attain a Ship’s Cook Certificate, you will need the following:

Proof of at least one month’s sea time, at sea or alongside.
Proof of at least one year as a chef or as a cook in a professional working environment.
Certificate of successful completion of the Assessment in Marine Cookery.
Class-based Food Safety Level 2 (MCA - Maritime and Coastguard Agency) or Level 3 (Cayman Islands).

A formal competency check via the Ship's Cook Certificate of Competency is mandatory, even if you hold an SVQ (Scottish Vocational Qualifications) or NVQ Level 4 to UK standards.

All crew, including chefs, need an STCW (Standards of Training, Certification and Watchkeeping for seafarers) certificate in order to work on a yacht. This is a five day course that covers general safety at sea. You will also need to obtain an ENG1 medical certificate from a certified medical practitioner.

Is it better to start off working onshore?

The majority of yacht chefs train and develop their skills onshore first before pursuing a cheffing career at sea. Chefs who have had extensive training and career experience on shore, particularly if they have worked in fine dining or Michelin-starred restaurants, are highly sought-after on yachts.

Is cheffing at sea any different to cheffing ashore?

Yes, it’s very different!

A head yacht chef is responsible for meal planning, menu development, food provisioning and preparation, cooking and galley cleanliness. On smaller yachts, chefs often work alone, further adding to their workload.

Additionally, superyacht chefs - especially those on board charter vessels - need to have the ability to perfectly cook a wide range of cuisines and accommodate a wide range of dietary preferences, including gluten free, vegetarian, and vegan options, all prepared to a very high standard. Guests accustomed to dining in the world’s best restaurants expect a similar level of culinary perfection on board.

There are logistical differences, too.

If a chef onshore needs an ingredient at the last minute, it can often be sourced relatively quickly and easily - sometimes even from a nearby store. At sea, however, a chef must be prepared to be much more resourceful given that it’s more challenging to source provisions, particularly at short notice, so a missing or spoiled ingredient can otherwise quickly become a disaster. Though larger yachts typically have more galley staff, it is generally still not to the extent of kitchens ashore and even then, yacht chefs must simply be more resourceful while being prepared to be busy for longer hours every day.

What are the different roles within the yacht chef pathway?

Yachting’s culinary world offers several distinct roles.

Junior Chef: This role offers newly trained chefs a chance to familiarise themselves with the nuances of yacht kitchen operations while learning vital occupational skills from more experienced professional chefs. By assisting seasoned chefs, junior chefs lay the groundwork for their journey ahead.

Sous Chef: Positioned as the second-in-command to the head chef, the sous chef becomes the cornerstone of the galley, often stepping in to lead the culinary charge.

Specialty Chefs: For those with a unique culinary passion, such as pastries or sushi, specialised roles - when available - provide a platform for niche creativity.

Head Chef: At the apex of the galley staff hierarchy, the head chef orchestrates the galley's operations, ensuring every dietary requirement and preference is exquisitely catered to.

Conclusion

Climbing the ranks in the superyacht chef’s culinary world necessitates a commitment to continuous learning. Of course, exploration of diverse global cuisines and networking within the superyacht community can propel your career substantially, but getting started requires having the right training. That’s where Academy by Ephemeris comes in.

Using the Academy by Ephemeris platform, you can access the training you need to begin, develop or advance your chef yachting career - or any career on yachts - wherever you are in the world. Academy by Ephemeris is designed to connect you with the right courses from carefully vetted training providers worldwide, whenever you need them.

Finally, a big thank you to Chef Duncan Biggs at OceanWave Monaco for his assistance with this article.

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The Ultimate Guide to Becoming a Yacht Chef

By tim dellea.

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What you will discover in the book and what are the different chapters and topics covered, about the author.

Chef Tim Dellea is the author of The Yacht Chef Guide.

He is a professional chef with over 20 years of international experience.

He has worked and trained to Michelin standards under the best chefs in the world.

Since late 2000, Tim has built a very close relationship with celebrities, multinational CEOs and elite clients as their private chef on board some of the most prestigious private and charter superyachts in the world.

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The Yacht Chef Guide is the most complete audio guide for Chefs to discover and understand the Super Yacht industry. It includes everything a Chef or a cook, needs to know to break into the luxurious yachting industry and succeed as a Chef on a Yacht.

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7 Things You Probably Didn't Know About Yacht Chefs

On a mega-yacht, 100-hour work weeks are the norm.

Jeremy Glass is a freelance journalist and copywriter based in Maine. He covers arts and entertainment, lifestyle, food, drinks, and travel, among other topics.

Below Deck sailed onto the scene in 2013, leaving in its wake a sea change across reality television as a genre. Audiences tuned in to the show—and its many offspring—to get a first-hand account of the $175,000-per-week charter trips of such exalted guests as Roy Orbison Jr. and the Queen of Versailles.

What separates shows like Below Deck from other reality programming is the amount of unrestricted access into the lives of people making a living mixing drinks and cooking five-star dinners for the exorbitantly wealthy. So, just how real is this account of luxury on the open ocean? "Poor management, poor behavior, bad seamanship," says David Skolnick, an accomplished yacht chef. "I've never seen the sorts of shenanigans they show in real life."

I spoke to real-life yacht chefs to find out what it's really like cooking at sea.

Restaurant experience is not required

Rachel Cunningham grew up in New Zealand, but spend the better part of her life exploring the world. "Yachting allows me to travel and get paid for it," says the 32-year-old chef. "The world is my home, and super yachts are just part of my commute." Cunningham dabbled in a lot of industries before settling into the yacht life—travel agent, tech journalist, website developer—but never thought about pursuing a culinary degree before becoming a yacht chef.

"I always had an interest in cooking, but never really considered going to culinary school," says Cunningham. "Nothing about that appealed to me. The high cost of the education followed by low wages and an unsociable career afterward? No thanks. I kept cooking as a passion. While I traveled, I would stop in small villages and watch locals preparing food."

She "knuckled down" after her first yachting job, spending weeks meticulously studying cookbooks and researching recipes online.

"I worked late as often as I could trying new techniques and learning more about high-end ingredients," she says. "I was so hungry for information and wanted to be better. The great thing about yachting is that once you have your foot in the door, and you persevere and work hard, you can continue upwards easily."

Skolnick is self-taught, as well. "Initially, I learned from public television: Julia Child, Jacques Pepin, Martin Yan, Frugal Gourmet, and others," he says.

The hours are brutal

"I've worked on busy yachts where it was not uncommon to work 16 hour days 7 days a week while on charter," says Cunningham. "It's easier to do when you are younger, but it's not sustainable and many yacht crew burn out working like that."

She adds, "A more realistic yacht experience would entail a yacht chef working 12 hour days, 7 days a week while looking out of the porthole at a gorgeous white sand beach but never going ashore."

... but the tips are ridiculous.

Cunningham has a friend who made a charter tip of "just under $40k per crew member … with more than 30 crew working." That's about a million dollars in tips total.

The day-to-day isn't that much different from a hotel

Cunningham's day usually starts at 6 a.m., where she heads from her room to the galley to prep breakfast and get organized. She values mornings as the only part of the day where she can make coffee and gather her thoughts.

Pastries go in the oven, guest are made fruit platters and charcuterie boards, which are sent out with the stewardesses. In the event kids are on board, Cunningham will pull out pancake and waffle batter—because what kind of kid doesn't want pancakes and waffles? Unlike Below Deck , Cunningham's been fortunate enough to work with a sous chef; they come in around 8 a.m. to work on crew lunch and dinners. From there, breakfast is made, the galley is cleaned, lunch and dinner get prepped, and so on until the guest is full.

"Depending on the guests, we can close the galley down as early as 8 p.m. or as late as 1 a.m. when we have party guests on," she says. "I've worked on yachts where it's normal to get a phone call at 2 a.m. for wagyu burgers or chocolate brownies because the guests have the munchies. It can be quite demanding."

You can't just pop out for sugar on the sea

One of the most difficult aspects of being a yacht chef is knowing that you can't just pop out over to the corner shop when you run out of an ingredient. "In general I start with Google," says Skolnick. "Online shopping and curbside pickup is the silver lining of COVID. In particularly limited places, or where the language problem is significant, I'll use a yacht agent. The key is flexibility in the face of substitutions."

"I once bartered sheets of gold leaf with micro herbs with another yacht while in Antigua," says Cunningham. "You have to get creative and really think outside the box."

Skolnick notes that the yacht kitchens are exceptionally small, so creativity is paramount: "Limited tools. Limited power. Limited space. Limited storage. Limited shopping," he says. But you make it work. "One of my mentors, chef Bernie Meehan, told me 'a good cook can make anything, anywhere, with anything.'"

The meals are as good as they look

"We source ingredients from all of the world for our guests," says Cunningham. "I use a variety of provisioners to do this, some of them specialize in high-end products from Japan and parts of Europe. None of it is cheap! I just did an order for some wagyu strip loins for $100 a piece. We get the best caviar, sometimes spending tens of thousands of dollars on it, especially when we have Russian guests. Truffles are pretty much standard. It is pure decadence. Of course, if we get really stuck and need things delivered ASAP, there are always the boss's helicopter on the aft deck to use."

Charter guests aren't all that bad

Below Deck is one of those shows that puts the … rampant insanity of the rich and famous on display for the rest of the world. Obviously, not every guest is a Doris—in fact, some of them can be pretty darn cool.

On one of Cunningham's favorite charters, the guests "were so friendly with the crew," she says. "The kids would run into the galley every morning to watch us cook, and the adults always had a glass of red wine in their hands. One night the men came into the galley to ask why they chefs were not drinking (we do not drink at sea, or on the job, as a rule). They thrust a $1500 bottle of red wine at us and demanded we share a drink with them. It was a lovely gesture, and I was all too happy to oblige. After all, the guest gets what the guest wants, and who am I to turn down a beautiful bottle of full bodied red wine at 11 p.m. after working 14 hours straight?"

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How to Get a Job as a Yacht Chef

Lauren Beck is the former editor of Dockwalk and was with the publication from 2006 to 2023. At 13, she left South Africa aboard a 34-foot sailing boat with her family and ended up in St. Maarten for six years. Before college, she worked as crew for a year, and then cut her journalistic teeth at Better Homes and Gardens and Ladies’ Home Journal online. She loves traveling, reading, tennis, and rooting for the Boston Red Sox.

If you have a flair for food, eye for detail, and dream of traveling the world, a career as a yacht chef could be for you. Here's everything you will need to score a job as a chef on board a luxury yacht...

If you’re a talented chef who’s always dreamed of running away to sea, we’re here to tell you that it’s possible to combine those dreams. You could travel the world while putting your hard-earned chef skills to the test by cooking for an international group of charter guests and yacht crew.

But before you throw caution to the wind, you need to do your research. “If a chef is at the stage where they’re considering whether to move into yachting, then it’s always a good idea to talk to others in the industry to hear first-hand what life as a yacht chef is like,” says Nicola Reed, partner at Amandine International Chef Placement .

Justine Murphy, a crew agent and former yacht chef who founded mymuybueno Private Chefs , agrees. “There are so many great yacht chef Facebook groups — posting there for insight and advice or searching previous discussions is beneficial, in real-time from chefs who are working on yachts,” Murphy says. “They can offer really helpful and supportive advice. It is a very special community, and everyone wants to help.”

Here’s more of what to know before you get started on the path to your first superyacht galley.

What is a Yacht Chef?

A superyacht chef is tasked with cooking for both the crew aboard the yacht and the charter guests or vessel owners who stay on board. The expectations are very high — superyacht chefs are expected to deliver high-quality, delicious, varied food cooked to the highest standards possible upon request.

“I thought I worked long hours in the restaurant business, but being on board, especially when you’re on charters, you can be putting in eighteen to twenty-hour days, every day, and it’s not like in a restaurant, [where] it would just be one or two days at a time. A weeklong charter, sometimes two, you’re doing it every day and there’s no stopping,” says Chef Thomas Day III of 35-meter M/Y Tail Lights .

What Does a Yacht Chef Do?

The chef runs the galley on board, so everything that happens in the galley is under their purview.

Chef Day shares the long list of items he juggles on board, including all menu planning, which accommodates specific guest preferences, and coordination with the interior department for themes, etc. He also handles the food budgeting and provisioning and has to stay on top of inventory — plates, cups, and utensils to ensure there’s always enough for the maximum number of guests on board. He works with the interior department to help with wine, liquor, and beverage provisioning and inventory, too. He’s also responsible for keeping his galley space clean. “[I’m] always detail cleaning to keep equipment in the best shape possible,” he says. “Keeping up on daily, weekly, and monthly maintenance checks — and guests may enter at any time, so [you] need to stay cleaned and organized.”

Q&A with Chef Henri Kriel

Chef Day notes that since he’s on a 35-meter yacht, he also helps out the other departments when needed, which could include helping the deck team set up for docking, anchoring, even washdowns. He also holds a watch on board. These duties may vary depending on vessel size, but if you’re the sole chef, you could expect to handle the chef duties alone. On larger vessels with potentially more bodies in the galley, your duties could vary.

“It’s hard work,” says Murphy. “[It’s] long hours and you need to prepare for the unexpected at every turn. Massively good organization skills, time management, and communication is key.”

Who Does the Chef Report to?

The chef runs their own department, but ultimately reports to the captain. On larger vessels, there could be multiple chef positions, including sous chef and crew chef. On smaller vessels, you may find the galley has just one chef — the sole chef.

“You’re doing absolutely everything yourself — there’s no space, the pace is really fast, the expectations are super high,” says Chef Phillippa Brown during her Instagram Live interview with Dockwalk . The chef and the interior departments do have to work very closely together, so it’s very important that the relationship works seamlessly between the two .

What Qualifications Do I Need to Become a Yacht Chef?

“As an absolute minimum, this would be the STCW course and an ENG1 medical certificate along with a Food Hygiene Level 2 course (completed at a training center rather than online),” says Reed. She cautions that there could be others depending on vessel size and flag, whether it’s commercial or private only, and the number of crew on board.

“Depending on what kind of job the chef is looking for, they might also want to consider looking into getting a Ship’s Cook Certificate, which is required by many commercial yachts that carry 10 or more crew,” she says. Reed also recommends a Proficiency in Security Awareness Certificate, which she notes is required for commercial yachts over a certain size, or a Proficiency in Designated Security Duties, which supersedes the Security Awareness Certificate. Amandine usually advises chefs that having the Ship’s Cook Certificate will open more doors for them. “Without it, it’s still possible to build a career in the industry, but the chef’s choice of yachts will be more limited,” she says.

Q&A with Chef Anthony Bantoft

There is one caveat about the Ship’s Cook Certificate that might put it initially out of reach, explains Murphy — you need sea time before you can get it. It can be very useful to have — “if you are not a culinary trained chef, having this in hand is the next best thing to validate that you can deliver just as well as a culinary trained chef,” she says.

What Experience Do I Need?

“Some culinary training and/or a strong restaurant background is always beneficial as chefs are required to work at a fast pace and remain organized and on top of things at all times,” says Reed. “Private experience can also be very beneficial, too, such as working as a chalet chef or villa chef to gain experience in running your own kitchen before doing this at sea.” She also recommends chefs coming in have experiences in a range of different cuisine styles and dietary requirements, like vegan or gluten free, etc. “This is also very useful as these things can crop up a lot among both guests and crew.”

Experienced yacht chefs believe that a professional background is essential. “I think going into yachting as a chef without a really solid cheffing background is just really an impossibility,” says Chef Brown. “The transition is tough.” She has coached a few chefs transitioning into yachting and she shared that they’re always amazed by how much work is involved, especially in the sole chef position. “It’s not for everybody, but it’s really well rewarded,” she says.

“I would say yes, it’s good to have some kind of restaurant experience. If you come into yachting not knowing how to run a kitchen, or [not knowing] proper timing, you’re going to fail,” says Chef Day.

But the agents who place chefs say there is room for those without a professional background. “Being self-taught is nothing to be frowned upon, plenty of amazing chefs in the world are and the same can be said within the superyacht industry too,” Murphy says, who shares that this is the route she personally took. “Others are cooks who get into the industry from a sheer love of cooking, and are really good cooks, who then develop further over the years ahead through short- or longer-term courses to continue learning, developing their skills, and become incredible chefs. Some may then work to gain culinary qualifications further down the line too.”

Reed agrees. “It’s not essential and there are plenty of chefs out there who are self-taught and have learned on the job from a more experienced yacht chef,” she says. She also recommends that chefs new to yachting should consider taking a sous chef or second chef role to learn the yachting ropes initially. "Most chefs would agree they benefited from working under an experienced yacht chef when they first started out, to learn about provisioning at sea and how to run a galley, before taking over a head chef position themselves,” she says. You could also start out as a sole chef on a smaller vessel with fewer crew and guests on board.

Q&A with Chef Grace Dvornik

But aside from your experience, attitude is key. “Being humble is also a redeeming quality,” Murphy says. “Just because you may have been a head chef on land, doesn’t translate the same way on yachts — you still need to get your foot in the door and then commit to that first role.” Like all hiring managers everywhere, people like to see longevity in your previous roles. “If you have proven loyalty with previous employers on land and excellent references, this will strengthen your profile and reflect well for any vessel providing that all-important first yacht role,” Murphy says.

How Much Does a Yacht Chef Earn?

As a chef, your pay will vary depending on your title. As a head chef on board, you will usually command higher pay. In fact, a head chef’s pay can be on par with a chief engineer. According to the most recent 2021 Dockwalk Salary Survey , yacht chefs can do very well financially, depending on a few factors.

Dockwalk ’s chef pay across all size categories ranges from $4,000 to $17,775 per month on the very largest vessels. In the smaller size categories up to 120 feet, you could see salaries up to $11,800 per month. As the boat size grows, the pay does too. From 120 to 160 feet, the rate ranges up to $14,000 per month, then increases to $15,000, with salaries on vessels larger than 250-foot plus ranging from $10,000 up to $18,000.

According to the Salary Survey data , the crew chef/sous chef position pays between $4,000 and $7,00+ across all size ranges. Depending on yacht size, the sous chef and the crew chef role can be different. One thing to note is that longevity, experience, and certifications can also affect your salary.

How to Apply for a Yacht Chef Job

Once you’re ready to step on board, it’s time to start registering with crew agencies for placement. You should have everything ready and available to upload to your profile, advises Murphy of mymuybueno. “This includes your best plated food photos to showcase your work, menu plans, documents, and references,” she says. You should also include a headshot of yourself in a chef jacket on your CV, she says, cautioning crew to fill out all information carefully and correctly and make sure everything is spell-checked.

“Networking, being proactive, staying positive are all the attributes that will help,” Murphy says, also advising chefs to keep checking in with their agencies and build a relationship with them individually. This helps them get to know you well and better allows them to help find the right first role for you.

More Crew Roles On Board a Yacht
How 7 Chefs Minimize Food Waste on Board
The Highs and Lows of Crew Rotation

Superyacht Chef

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All crew members are required to complete the STCW 95+10 training modules.

Course dates.

The Superyacht Chef Training course is 1 day in total and coordinated by an appointment. Please get in contact with our office to arrange a date or fill out an enquiry form at the bottom of the page. To get in contact about this course please phone: +61 2 9979 9669 or email: [email protected] to enquire or use the Enquire About This Course button located below.

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Yacht Chef Training Course

Adapt your culinary talents to a Superyacht environment. Successful completion of this course will allow you to work as a chef on superyachts of any size anywhere in the world.

Chefs aboard Superyachts will be cooking for a very exclusive and sophisticated table. Formal training & qualification is essential, not only as a chef, but also as a member of a superyacht crew. A chef aboard a superyacht is more challenging than being a chef in land-based kitchens. It requires an aptitude for learning new produce, concepts & culinary variety.

A yacht chef must work alone unless fortunate enough to have a galley chef or sous chef onboard. Generally the chef is the source of the entire crews state of culinary satisfaction and contentedness…. as well as the owners, of course.

Yachting etiquette, hygiene and galley sanitation are essential elements of the chef superyacht training process. Provisioning is also vital be it in remote island areas where produce & some supplies are virtually impossible to procure or in a new country where ingredients are very different and come in packages that are unintelligible or unrecognisable.

A superyacht chef needs to be flexible, adaptable, creative, easy going & love the sea…and the motion that comes with it whilst under passage! The chef’s understanding of the dietary needs, allergies & alternative eating habits of the crew, owners, and guests are of primary importance to a happy vessel.

Chef’s Introduction to Superyachts

Superyacht Chef’s Introduction to Yachting is a short course for chefs and cooks with existing restaurant and hotel backgrounds. The course will give you detailed training to adapt your culinary skills to chef/steward/ess positions on superyachts.

Whether you are a Chef on a large, high profile yacht or a cook on a smaller, less-formal yacht, you will need special skills for galley management, and menu planning, including preparation and planning for extended cruises, finding and buying supplies in foreign countries where the foods, labels and spoken language may present challenges, storing the supplies in the limited space available, and confidently preparing meals while at sea.

The Superyacht Crew Academy instructors will show you how to meet these challenges and we look forward to helping you make the most of an exciting and rewarding career aboard superyachts..

The Main Features of Our Chef’s Introduction to Superyachts Courses

1 Day Chef Advanced Galley Management:

Daily routines & yard periods
Health, hygiene, rubbish disposal
Guest chef/cook versus crew cook
Provisioning and passage planning
Language recognition of produce
Loading and storage
International cuisine
Preference sheets and menu planning
Guest entertaining
Dietary requirements, cultural and allergies
Superyacht Chef tips

For those who already have background skills on small boats and do not require the Small Powerboat & RIB Master certificate.

What Other Qualification Will I Need?

Chefs also require STCW95+10 certification. Superyacht Crew Academy can assist with this requirement if you are not already qualified.

Training Location

The course is run from our Marina Office at 25a/5 Ponerosa Parade , Warriewood NSW Australia. The facilities are a 45min drive North of Sydney’s CBD. To see a map of how to find us, CLICK HERE

Enquire about this Course

Superyacht Crew Academy Provides training and certification for people who wish to work on Superyachts anywhere in the world and within the Australian Maritime Industry. Legal Name: Club Sail Pty. Ltd. Trading as: Superyacht Crew Academy Registered Training Organisation no. 91462

Unit 25a/5 Ponderosa Parade, Warriewood, NSW 2102, Australia.

+61 2 9979 9669

[email protected]

Who was on superyacht that sank off Sicily?

Twenty-two people were on board the Bayesian superyacht including British technology tycoon Mike Lynch, his wife and 18-year-old daughter, and Morgan Stanley International boss Jonathan Bloomer.

Friday 23 August 2024 12:34, UK

Details have emerged of the 22 people who were on board the superyacht that sank off the coast of Sicily.

The British-flagged vessel named Bayesian was carrying 12 passengers and 10 members of crew when it got into difficulty in the early hours of Monday.

Seven bodies have now been recovered. The other 15 people on board were rescued.

Here's what we know about those who were on the yacht.

Follow latest updates on the superyacht sinking

British technology tycoon Mike Lynch was among the original six people missing. On Thursday, divers confirmed his body had been recovered.

Raised in Ilford, east London by Irish parents, the 59-year-old made millions with the software company Autonomy he set up in 1996.

He had an estimated net worth of £852m, according to the 2023 Sunday Times Rich List, and is believed to have owned the yacht.

Off the back of Automomy's global success, Mr Lynch was given the roles of science adviser to former prime minister David Cameron and non-executive director of the BBC.

The Cambridge maths and sciences graduate sold the firm for £8.64bn to US giant Hewlett Packard (HP) in 2011.

Dubbed the "British Bill Gates", Mr Lynch has been in the headlines in recent months over a high-profile fraud case related to the sale of Autonomy to HP in 2011.

HP accused him of deliberately overstating the value of the company before it was acquired by the American technology firm. Mr Lynch denied any wrongdoing.

In June, a US jury cleared him of all charges .

Read more: Lynch's co-defendant dies days before yacht disaster

Hannah Lynch

Mr Lynch's 18-year-old daughter Hannah Lynch was also on board. A body believed to be that of the teenager was recovered on Friday from the yacht wreckage.

She had been on holiday with her parents, having secured a place to study English at the University of Oxford, according to reports.

Her former school, Latymer Upper School in Hammersmith, west London, said they were "incredibly shocked by the news that Hannah and her father are among those missing in this tragic accident" when the yacht first sank.

Angela Bacares

Mr Lynch's wife Angela Bacares was on board the yacht and was rescued.

The 57-year-old said she and Mr Lynch were awoken by the boat "tilting" at 4am - half an hour before it sank.

Jonathan Bloomer

Jonathan Bloomer, the chairman of investment bank Morgan Stanley International, was confirmed dead on Thursday.

According to the Financial Times, Mr Bloomer appeared as a defence witness for Mr Lynch during his US criminal trial and the pair were good friends. He also chaired Autonomy's audit committee.

The 70-year-old was the chief executive of UK-Hong Kong insurer Prudential until he was ousted by the board in 2005.

He was also chairman of the insurance provider Hiscox.

Judy Bloomer

Mr Bloomer's wife Judy was on the yacht trip with her husband. Divers confirmed they found her body on Thursday.

Mrs Bloomer was a former board member at The Eve Appeal charity, which focuses on gynaecological cancers.

The charity described her as a "brilliant champion for women's health and medical research... an incredible supporter, committee member, and trustee of our charity for over 20 years".

Read more: 'Alarming' potential cause of superyacht disaster What we know about superyacht that sank

Recaldo Thomas

The yacht's on-board chef Recaldo Thomas died in the sinking.

He was Canadian-Antiguan and part of the crew of the Bayesian.

His body was the first to be recovered from the wreckage.

Chris Morvillo

Christopher Morvillo Pic: Clifford Chance handout

US lawyer Chris Morvillo was among those divers found dead on Thursday.

The father-of-two worked on Mr Lynch's US fraud trial and was a partner of law firm Clifford Chance's US branch.

Mr Morvillo was assistant attorney for the Southern District of New York between 1995 and 2005 and worked on the terrorist investigation into the 9/11 attacks.

In a recent LinkedIn post, he thanked the legal team that helped win Mr Lynch's trial.

Signing off the post, he said: "And, finally, a huge thank you to my patient and incredible wife, Neda Morvillo, and my two strong, brilliant, and beautiful daughters, Sabrina Morvillo and Sophia Morvillo.

"None of this would have been possible without your love and support. I am so glad to be home. And they all lived happily ever after…."

Neda Morvillo

Mr Morvillo's wife Neda died in the disaster alongside her husband.

The 57-year-old had a luxury jewellery brand, which she ran under her maiden name Neda Nassiri.

Keep up with all the latest news from the UK and around the world by following Sky News

Ayla Ronald

Ayla Ronald, a senior associate at Clifford Chance, survived the yacht disaster, the law firm confirmed.

The 36-year-old worked alongside Chris Morvillo in helping defend Mike Lynch in court.

Clifford Chance said in a statement: "Our utmost priority is providing support to the family as well as our colleague Ayla Ronald, who together with her partner, thankfully survived the incident."

She is originally from Christchurch, New Zealand, but lives in London, her father told local media there.

He said she was left "very shaken" but "she and her partner are alive".

Charlotte Golunski

Charlotte Golunski was on board the yacht and was rescued along with her one-year-old daughter, Sofia.

She spoke to Italian newspaper La Repubblica, confirming she survived the yacht sinking and told how she kept her daughter alive after she was rescued.

"I held her afloat with all my strength, my arms stretched upwards to keep her from drowning," she said.

"It was all dark. In the water I couldn't keep my eyes open. I screamed for help but all I could hear around me was the screams of others."

The 35-year-old is a partner at one of Mr Lynch's firms - Invoke Capital - and has worked there since 2012, according to her LinkedIn profile.

She also worked at Hewlett Packard, which acquired Autonomy in 2011, for 11 months.

Before that, she studied history at the University of Oxford.

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James Emsley

Ms Golunski's partner James Emsley was also rescued from the yacht, according to Sicily's civil protection agency.

The 36-year-old is the father of her one-year-old daughter.

James Cutfield

The 51-year-old captain of the yacht spoke to Italian newspaper La Repubblica after he was rescued.

Mr Cutfield, from New Zealand, was taken for treatment at the Termini Imerese emergency unit, where he told the newspaper: "We didn't see it coming."

Leah Randall

Leah Randall was part of the Bayesian crew and survived the sinking.

She was pictured going ashore in Porticello on Monday morning and is from South Africa.

Her mother Heidi told Sky News said she was "beyond relieved that my daughter's life was spared by the grace of God".

"It doesn't make it any easier living with the heartache of those who have lost their lives [or are] missing. My very deepest condolences to the chef's family as they formed a great friendship," she said.

Katja Chicken

Katja Chicken was another South African member of crew on board the Bayesian and was pictured being brought to safety in Porticello on Monday.

The Italian coastguard confirmed on Tuesday evening that Leo Eppel, a crew member, also survived the yacht sinking.

How Much Do Superyacht Chefs Make? (Salary Breakdown and Tips)

Are you a culinary expert dreaming of a life on the open seas? Or maybe you’ve recently become a professional chef and want to explore higher-paying opportunities? If so, a career as a superyacht chef may be the perfect fit for you! From the average salaries to the various benefits and responsibilities, this article will provide an in-depth overview of what its like to be a superyacht chef.

Plus, youll also get tips and tricks on how to get your foot in the door, maximize your earnings, and get tips from the guests.

So, if youre ready to learn more about the world of superyacht chefs, lets dive in!

Table of Contents

Short Answer

Superyacht chefs typically make between $3,500 and $10,000 per month, depending on experience, skill level, and the size of the yacht.

They may also receive additional compensation for overtime, extra duties, and tips.

In addition to their salary, they may also receive benefits such as health insurance, meals, and free travel.

The most experienced and successful superyacht chefs may command higher salaries, with some earning up to $15,000 per month.

Overview of Superyacht Chefs

When it comes to luxury and extravagance, nothing quite beats the life of a superyacht chef.

These highly sought-after professionals are responsible for providing the ultimate fine dining experience for discerning guests and crew members while at sea.

From creating exquisite menus to managing the onboard kitchen, superyacht chefs must have a keen eye for detail and a passion for exceptional cuisine.

But how much do these professionals make?

Superyacht chefs can make a significantly higher salary than most chefs on land.

Salary for a superyacht chef can range from $50,000 to $250,000 per year depending on experience and the size of the yacht.

Most superyacht chefs can expect to make an average of $90,000 to $140,000 per year with benefits such as free travel and accommodation.

In addition to salary, superyacht chefs may receive tips from guests for outstanding service.

For those looking to embark on this exciting career journey, its important to take into account the necessary qualifications and experience.

Superyacht chefs must hold various food safety qualifications, and be proficient in a range of international cuisines.

Furthermore, most superyacht chefs have a minimum of five years experience in a professional kitchen, preferably with some experience in the hospitality or cruise line industry.

Superyacht chefs are expected to work in all weather conditions, be able to plan and prepare meals for large groups, and possess strong leadership and organisational skills.

In addition, they must be able to work well under pressure and have a passion for delivering outstanding culinary experiences.

All in all, superyacht chefs are highly sought-after professionals, with the ability to command high salaries and enjoy a life of luxury and adventure.

Average Salaries for Superyacht Chefs

Superyacht chefs can make substantially more than their peers working in restaurants on land.

According to the SuperYacht Crew Agency, the salaries for superyacht chefs can range from $50,000 to $250,000 per year, depending on experience and the size of the yacht.

Most superyacht chefs make an average of $90,000 to $140,000 per year, with benefits such as free travel and accommodation.

Salary is not the only factor when it comes to compensation for superyacht chefs.

In addition to their base salary, they may receive tips from guests for outstanding service.

This can be a significant source of additional income.

It is important to note that the salary of a superyacht chef is dependent on the size of the yacht, the number of guests, and the chef’s experience.

The larger the yacht, the more guests, and the more experience the chef has, the higher the salary.

Onboard chefs are also responsible for creating menus for both guests and crew, as well as managing the onboard kitchen.

This requires a high level of skill and knowledge, and is often reflected in the salary.

It’s also important to note that the salaries of superyacht chefs are usually tax-free, as they are considered live-aboard employees, meaning they live on the yacht.

This can be a great perk for those who want to travel and see the world while still making a good salary.

Benefits of Working as a Superyacht Chef

Being a superyacht chef can be a rewarding and lucrative career path.

Not only do you get to travel the world, but you also get to take advantage of some incredible benefits.

These include a competitive salary, free travel and accommodation, and the potential to earn tips from guests.

The salary of a superyacht chef can range from $50,000 to $250,000 per year, depending on experience and the size of the yacht.

Most chefs can expect to make an average of $90,000 to $140,000 annually.

This is significantly higher than most chefs on land, making it a desirable job.

In addition to a salary, superyacht chefs may also receive tips from guests for outstanding service.

As a superyacht chef, you will have the opportunity to travel to some of the most exciting places on earth.

You will get to experience the culture and cuisine of different countries and explore the beautiful views of the sea.

You will also have free accommodation provided by the yacht, allowing you to save money on hotels and meals.

In addition to free travel and accommodation, superyacht chefs are also responsible for creating menus for guests and crew.

This gives you the chance to show off your creativity and culinary skills.

You will also be responsible for managing the onboard kitchen, ensuring that all meals are prepared correctly and on time.

Overall, working as a superyacht chef can be an incredibly rewarding experience.

Not only do you get to enjoy the benefits of a competitive salary and free travel and accommodation, but you also get to be creative with your menus and manage the onboard kitchen.

Moreover, you may even receive tips from guests for outstanding service.

Responsibilities of Superyacht Chefs

When it comes to superyacht chefs, the responsibilities they are tasked with are both unique and demanding.

Superyacht chefs are responsible for creating menus for both guests and crew, as well as managing the onboard kitchen.

They must be able to create and execute recipes that will satisfy both a high-end clientele and the crew, all while working under the confines of a small kitchen space.

In addition to creating menus, superyacht chefs must be able to source ingredients, often while in remote locations, and manage multiple cooks and staff.

They must also be able to shop for the freshest ingredients, plan meals for days in advance, and keep up with the ever-changing flow of orders from the guests and crew.

Superyacht chefs must also be able to manage their time efficiently, as they could be preparing multiple meals for different locations on the yacht at the same time.

They must be able to work quickly and accurately while remaining professional and courteous to the guests and crew.

In addition, they must be able to manage their budget and have a good understanding of nutrition and food safety.

Tips for Gaining Employment as a Superyacht Chef

Becoming a superyacht chef is a great way to earn a high salary while seeing the world. However, securing a position as a superyacht chef requires more than just culinary skill. To be successful, you must be well-versed in the inner workings of the superyacht industry, have a strong work ethic, and be willing to adapt to ever-changing conditions. Here are a few tips for gaining employment as a superyacht chef:

1. Research the industry: Before applying to any superyacht chef positions, be sure to research the industry and familiarize yourself with the different types of yachts, the types of clients, and the different roles of a superyacht chef. Understanding the industry will help you present yourself as a knowledgeable and experienced candidate.

2. Network: Networking is a key component of success in the superyacht industry. Working your connections can help you gain a greater understanding of the industry, gain insight into potential job opportunities, and build relationships with industry professionals who can help you get your foot in the door.

3. Build a portfolio: A portfolio of your work is essential when applying for a superyacht chef position. Be sure to showcase your best work, such as sample menus, pictures of past dishes, and customer reviews.

4. Prepare for an interview: When interviewing for a superyacht chef position, you must be prepared to answer questions about your experience, your culinary abilities, and your interpersonal skills. A successful interview will demonstrate that you are a reliable, hardworking, and knowledgeable chef who is up for the challenge of working on a superyacht.

By following these tips, you can increase your chances of securing a position as a superyacht chef.

With the right combination of experience, knowledge, and hard work, you can make your dream of becoming a superyacht chef a reality.

Tips for Maximizing Earnings as a Superyacht Chef

When it comes to maximizing earning potential as a superyacht chef, its important to do your research and understand the salary range and benefits that come with the job. Knowing the range of salaries and benefits associated with the position can help you understand the market and set yourself up for success. Here are a few tips for maximizing your earning potential as a superyacht chef:

1. Research salary ranges in your area. You should be aware of the average salary for superyacht chefs in your area so you can determine if the job youre considering is a good fit for you.

2. Negotiate the salary. Its important to be aware of the salary range for superyacht chefs and to negotiate the best possible salary for yourself. Knowing the range of salaries for similar positions can give you an edge when negotiating your own salary.

3. Take advantage of perks. Superyacht chefs often have the opportunity to travel and experience different cultures, as well as receive free meals and other benefits. Taking advantage of these perks can help you maximize your earning potential.

4. Understand the job requirements. Knowing the expectations of the job can help you understand what is expected of you and how to best serve the guests and crew.

5. Build relationships. Building strong relationships with guests and crew can help you maximize your earning potential by increasing tips and other job-related benefits.

6. Be flexible. Superyacht chefs often have to work long hours and be flexible with their schedule. Being flexible and willing to work can help you maximize your earning potential.

Following these tips can help you maximize your earning potential as a superyacht chef.

Its important to do your research, understand the job requirements, and negotiate the best possible salary.

Additionally, taking advantage of the perks associated with the job, building strong relationships with guests and crew, and being flexible can help you maximize your earning potential.

Tips for Receiving Tips from Guests

Superyacht chefs are in a unique position to receive tips from guests for outstanding service.

However, there are a few tips that can help ensure they maximize their earning potential.

First, it is important to understand the expectations of the guests.

Each yacht and its guests will have different expectations when it comes to cuisine and service.

It is important for the chef to understand and be able to meet these expectations.

Second, it is important to create a welcoming and comfortable environment.

Superyacht chefs should strive to make the dining experience as pleasant as possible for their guests.

This can include things like providing attentive service and offering guests the opportunity to customize their meals.

Third, the chef should be prepared to go above and beyond.

Superyacht chefs should be willing to accommodate special requests and provide additional services such as cooking classes or wine pairings.

Finally, it is important to build relationships with guests.

Superyacht chefs should strive to get to know their guests and make them feel at home.

This can be done by being friendly and engaging with guests during meals.

By following these tips, superyacht chefs can maximize their earning potential and ensure their guests have an exceptional experience.

Final Thoughts

In conclusion, superyacht chefs can make a highly competitive salary compared to other chefs.

With salaries ranging from $50,000 to $250,000 per year and benefits such as free travel and accommodation, becoming a superyacht chef can be an incredibly rewarding career choice.

Superyacht chefs are also responsible for creating menus for guests and crew, as well as managing the onboard kitchen.

If you’re looking to maximize your earnings as a superyacht chef, make sure to emphasize your experience and qualifications, as well as utilize the tips and tricks outlined in this article.

Finally, don’t forget to be friendly and accommodating to your guests in order to receive tips for outstanding service.

With the tips in this article, you should be well on your way to having a successful and lucrative career as a superyacht chef.

James Frami

At the age of 15, he and four other friends from his neighborhood constructed their first boat. He has been sailing for almost 30 years and has a wealth of knowledge that he wants to share with others.

Sample Yacht Chef Menu

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Writing a well balanced 7 day yacht chef menu can seem daunting. But it doesn’t have to be. You already have all of the skills to write the meal plan, because you do it already.

With a yacht chef menu, you need to show your creative flair through words. You need to ensure your meal plan is cohesive enough, yet varied in ingredients and techniques to show your wide reaching abilities.

The Superyacht Chef covers both head chefs and crew chefs, so we have provided you with two examples. If you applying for a crew chef role, you must still submit a meal plan to show you understand the needs of a diverse crews palate and that you are capable of cooking a range of meal styles.

A 7 day Crew menu

A yacht chef menu for crew should be diverse and be peppered with plenty of comfort foods. Crew work long hours in a season and enjoy the comfort food of home. Meals that crew love still include pasta, pizza or sandwich days.

It can be helpful to know in advance if the yacht you are applying for has dietary requirements on board. You can then tailor your basic 7 day crew meal plan to include these options.

A current crew chef wrote the example yacht chef meal plan. It is written with the expectation of moving onto a boat with 20+ crew.

A 7 day Guest menu

Planning your menu for guests can be difficult without knowing what your guest’s tastes and preferences are. The best thing to do here is plan out your food using your best dishes. You want the menu to be cohesive, while still showcasing your talents.

You may be asked to submit a seperate buffet-style menu. Here is a very brief version of that as an example. It would depend on the size of the boat you are applying for, and also if the yacht charters or is private. Again, guest preferences would always come first, so you really just want to show off your skills and cooking vibe.

Do’s and Don’ts of writing your yacht chef menu.

Keep your yacht chef menu clean and simple to read.
Make sure it is written in English.
Not all captains are foodies or know too much of the chef jargon used, so do try to keep it minimal and use English words where you can. Creating half a menu in French to make it seem fancy, may just make your application look unapproachable.
Do ask for preferences when you apply for a boat, you can then amend your yacht chef meal plan to suit.

It’s important to note, many private yacht owners want nice food cooked well, but more often than not, they are looking for some simplicity too.

I can’t tell you how many menus are from years ago, everyone just keeps the same menu all the time. In those past years, you have evolved so much with your skills, techniques, passions, what and who has inspired you and developed your repertoire, and indeed your own palette has changed too. Your menu should reflect that, be current and reflect what you love and represent. Justine Murphy CEO of mymuybueno.com

Hopefully, you now have all of the correct yacht certificates in hand, and you are now ready to dockwalk and contact crew agents.

How to get a job as a superyacht chef

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Superyacht's Chef Is Confirmed to Have Died in Sinking

T he person confirmed dead after a luxury superyacht sank off the coast of Sicily is believed to be chef Recaldo Thomas, one of 10 crew members aboard the vessel. The Canadian-Antiguan national was a kind person beloved by those who knew him, a friend tells the BBC , adding that Thomas had "a smile that lit up the room." Of the 22 people aboard the Bayesian when it sank Monday amid a violent storm, 15 were rescued. The six others, who remain missing, are feared dead, the Guardian reports. They are British tech billionaire Mike Lynch and his 18-year-old daughter Hannah; Lynch's lawyer Chris Morvillo and Morvillo's wife Neda; and Jonathan Bloomer, the chair of Morgan Stanley International bank, and Bloomer's wife Judy.

Another friend of Thomas says he was a role model. "The kids would see all these white people working on yachts. For them to see an Antiguan man traveling all over the world—it was important for our community," he says. "Personality was very important in his job. The world's richest people want to hang out with someone social. He was sought after." (Lynch's former business partner, who was acquitted of fraud charges alongside Lynch in June, was fatally struck by a car days before the yacht sank .)

Who Was on the Sunken Yacht? Tech Mogul Mike Lynch, His Family and Friends.

Mr. Lynch, the former chief executive of the software firm Autonomy, who was acquitted on fraud charges in June, was with friends and family when the yacht went down in a severe storm.

Share full article

Mike Lynch, in a suit and carrying a leather briefcase, is walking toward a building.

By Michael J. de la Merced

Michael de la Merced reported on Mike Lynch’s career and legal battles over the course of 13 years across two continents.

A cruise on the Mediterranean Sea aboard a superyacht was supposed to be a celebratory event for the British tech entrepreneur Mike Lynch , who was acquitted in June of fraud charges tied to the sale of his company, Autonomy, to the tech giant Hewlett-Packard.

Instead, it turned into a disaster after the yacht, a 180-foot boat called the Bayesian, sank off the coast of Sicily in a violent storm. Of the 22 people aboard, 15 were rescued and seven others died . Search operations ended on Friday after the final body was recovered from the site of the sunken yacht .

Here’s what we know about the passengers.

Mike Lynch and his family

Mr. Lynch, 59, is a British software entrepreneur who had once been described as his country’s Bill Gates. He founded the software firm Autonomy, which analyzed clients’ unorganized data, and turned it into one of the most prominent British technology companies of its time. He became a widely known corporate leader, who advised David Cameron, the British prime minister at the time, and joined the board of the BBC.

In 2011, Mr. Lynch sold Autonomy to Hewlett-Packard for $11 billion, which was far above its market value, earning him hundreds of millions. But HP investors almost immediately soured on the transaction, and the American tech giant quickly fired its chief executive — and then Mr. Lynch.

HP later accused Mr. Lynch of misleading it about the state of Autonomy’s business, setting off a decade-long legal ordeal for the British executive, who denied the accusations. U.S. prosecutors charged him and other executives with fraud, and Autonomy’s chief financial officer was convicted in 2018.

Despite appeals to the British government, Mr. Lynch was extradited to the United States last year and was confined to a townhouse in San Francisco ahead of his criminal trial, which began in March. Facing the possibility of decades in prison if convicted, Mr. Lynch and another colleague were instead acquitted of all charges.

An official in Palermo, Sicily’s capital, said on Thursday that Mr. Lynch’s body had been recovered. His wife, Angela Bacares, 57, accompanied him on the yacht, and she was rescued on Monday when it sank. She was a consistent presence at his trial in the United States. Records show that she controlled Revtom, the company listed as the owner of the Bayesian.

The body of Hannah Lynch , Mr. Lynch and Ms. Bacares’s 18-year-old daughter, was thought to be recovered on Friday.

The other guests

Jonathan Bloomer, 70, chair of Morgan Stanley’s international arm and the chairman of Hiscox, an insurance provider that trades on the London Stock Exchange, was on the yacht when it sank, along with his wife, Judy Bloomer, 71. Their bodies are thought to be among those recovered, but Italian authorities have not identified them.

Christopher J. Morvillo, 59, a New York-based partner at the international law firm Clifford Chance, was also on the yacht. A former federal prosecutor who comes from a family of prominent lawyers, Mr. Morvillo represented Mr. Lynch during his criminal trial in San Francisco. His wife, Neda, 57, was with him on the yacht. Their bodies are also assumed to be among those recovered.

“We are in shock and deeply saddened by this tragic incident,” a representative of Clifford Chance said in a statement.

Surviving passengers rescued from the yacht include Charlotte Golunski, a partner at Mr. Lynch’s venture firm, Invoke Capital; Ms. Golunski’s husband, James Emslie; and their one-year-old daughter Sophie. Also rescued were Ayla Ronald, a lawyer at Clifford Chance, and her partner, Matthew Fletcher.

The yacht had a crew of 10, and nine were rescued. The body of the chef, Recaldo Thomas, was recovered from the water, the Sicilian Civil Protection Department said.

Elisabetta Povoledo contributed reporting, and Kitty Bennett and Susan Campbell Beachy contributed research.

Michael J. de la Merced has covered global business and finance news for The Times since 2006. More about Michael J. de la Merced

Superyacht's Chef Is Confirmed to Have Died in Sinking

, Newser Staff

The person confirmed dead after a luxury superyacht sank off the coast of Sicily is believed to be chef Recaldo Thomas, one of 10 crew members aboard the vessel. The Canadian-Antiguan national was a kind person beloved by those who knew him, a friend tells the BBC , adding that Thomas had "a smile that lit up the room." Of the 22 people aboard the Bayesian when it sank Monday amid a violent storm, 15 were rescued. The six others, who remain missing, are feared dead, the Guardian reports. They are British tech billionaire Mike Lynch and his 18-year-old daughter Hannah; Lynch's lawyer Chris Morvillo and Morvillo's wife Neda; and Jonathan Bloomer, the chair of Morgan Stanley International bank, and Bloomer's wife Judy.

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British tech giant Mike Lynch among 5 bodies recovered from sunken superyacht off Sicily

British tech giant Mike Lynch is among five bodies recovered from a superyacht that sank off the coast of Sicily on Monday, the Italian Coast Guard said.

The news comes as rescuers found a fifth body on Thursday. Crews were seen bringing a body bag ashore at Porticello Port in Italy.

Dive teams have been making progress in their search for six people who went missing after a yacht went underwater in a matter of minutes on Monday. Rescuers had found four of the bodies on Wednesday when they were able to gain access into the hull of the yacht deep underwater.

Lynch — who was recently acquitted of fraud in the U.S. — and his 18-year-old daughter Hannah Lynch, were among the six reported missing.

Also missing were Mike Lynch's lawyer Chris Morvillo, who represented him in the fraud trial, and his wife, jewelry designer Neda Morvillo. Jonathan Bloomer, chairman of the Morgan Stanley International bank and insurance company Hiscox was also missing, alongside his wife Judy Bloomer. Jonathan Bloomer recently served as a defense witness in Lynch's fraud case.

With five bodies now recovered, the coast guard identified the last missing person as a woman. Reports say the female who remains unaccounted for is the tech mogul's daughter Hannah Lynch.

RELATED STORY | British tech giant Mike Lynch missing after possible tornado flips yacht

Because of the difficult nature of the rescues, officials said it’s hard to tell when the final person will be found.

“We would need a crystal ball to know when we'll be able to find the next body," said Luca Cari, spokesperson for the fire rescue service, according to AP.

“It's very difficult to move inside the wreckage. Moving just one meter can take up to 24 hours,” Cari added.

The yacht sank in a storm early Monday with 22 people on board. Fifteen people escaped via a lifeboat and were rescued by a nearby sailboat. Civil protection officials believe the yacht was struck by a tornado over the water, AP said.

One person was also found dead that day. That person was the yacht's chef, Ricardo Thomas.

The UK's Marine Accident Investigation branch is launching an investigation into the watercraft's sinking.

Italian authorities said the British investigation is not involved in search, recovery and rescue missions, but that they will be at some point due to the fact that the Bayesian yacht involved in the incident was British-flagged.

Additional investigations are expected to determine what caused the incident and why the yacht sank so quickly.

RELATED STORY | Yacht that sank off Sicily was carrying people celebrating tech magnate's acquittal; 6 missing

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Body of last missing person, Lynch's daughter, retrieved from yacht wreck

PORTICELLO, Italy – Italian divers have retrieved the body of British tech magnate Mike Lynch’s 18-year-old daughter, Hannah, who was the last person still unaccounted for after the family’s luxury yacht sank this week off Sicily .

Seven people, including Mr Lynch himself, died when the 56m-long sail boat, the Bayesian, capsized during a fierce, pre-dawn storm on Aug 19 off Porticello, near Palermo. Fifteen people survived, including Mr Lynch’s wife and the yacht’s captain.

Mr Lynch’s family is devastated and in shock, a spokesperson for the family said on Aug 23, in their first public comments since the yacht sank.

“Their thoughts are with everyone affected by the tragedy. They would like to sincerely thank the Italian coast guard, emergency services and all those who helped in the rescue,” the statement said.

“Their one request now is that their privacy be respected at this time of unspeakable grief.”

Prosecutors in the nearby town of Termini Imerese are looking into possible human error that might have led to the disaster. As yet, nobody has been placed under formal investigation and none of the survivors have commented publicly.

Hannah’s body was discovered on Aug 23 by specialist divers who have been scouring the submerged vessel for the past five days, a senior official with knowledge of the rescue operation said, declining to be named.

The five other dead passengers were recovered on Aug 21 and 22. The body of the only crew member who died, onboard chef Recaldo Thomas, was found near the wreck on Aug 19.

Official identification of the corpses and autopsies will take place in Palermo.

The sinking has puzzled naval marine experts, who say a boat like the Bayesian, built by Italian high-end yacht manufacturer Perini, should have withstood the storm and should not, in any case, have sunk as quickly as it did.

The yacht’s captain, Mr James Cutfield, his eight surviving crew members and passengers have been questioned by the coast guard on behalf of prosecutors. Investigators are due to hold a news conference on Aug 24.

Complex salvage operation

Mr Giovanni Costantino, CEO of the Italian Sea Group, which owns Perini, told Reuters the shipwreck was the result of a string of “indescribable, unreasonable errors” made by the crew, and ruled out any design or construction failings.

The Bayesian is lying on its side, apparently intact at a depth of 50m. Pulling it out of the sea may help investigators determine what happened, but the operation is likely to be complex and costly.

Mr Nick Sloane, a South African engineer who led the operation to salvage the Costa Concordia cruise liner that sank in 2012, said in Italian media interviews on Aug 23 that the operation would cost up to €15 million (S$22 million).

He told daily La Repubblica that salvaging the yacht would take six to eight weeks, including preparation work, and would have to be completed by mid-October, without specifying the reasons for the timing.

Bringing the yacht to the surface will have to be done “very, very slowly”, and might take a couple of days, he said.

Mr Lynch, 59, was one of Britain’s best-known tech entrepreneurs and had invited friends to join him on the yacht to celebrate his acquittal in June in a US fraud trial.

Among those who died in the wreck were Mr Lynch’s lawyer Mr Chris Morvillo and Mr Jonathan Bloomer, a Morgan Stanley banker who had appeared as a character witness in the case on his behalf.

Mr Lynch’s wife, Ms Angela Bacares, headed the company that owned the boat. REUTERS

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French private chef Palmire Leblanc recently entered the Superyacht Chef Competition (not related to our website, it is just the name!) The event was held on April 8 2022 by the Yacht Club de Monaco (YCM) under the aegis of its La Belle Classe Academy training centre in partnership with […] Continue Reading. 1 2 3 … 15 Next →.
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The Crew Chef Nina Wilson. Nina Wilson was a deckhand on a superyacht who turned her passion for cooking into a full-time job. She then rose to InstaFame as a sous chef on a 70m Motoryacht travelling the world and cooking up a storm! Lucky for ys, back in those days "The Crew Chef" Nina Wilson would post almost daily to instagram allowing ...
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The superyacht galley - and the chef's competition - are timely reminders that every facet of life onboard is crucial to elevate that experience to something magical. "Yacht Club de Monaco's Superyacht Chef Competition highlights the remarkable skill and adaptability of the chefs participating," says Bernard d'Alessandri.
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The Superyacht Chef is the online hub and community for yacht chefs and also for those who aspire to join the industry. We offer free and honest information on how to be a yacht chef for those who are green, while also supporting chefs who are currently in the industry. Learn from current yacht chefs about what life is like on a superyacht and ...
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The core principle of The Superyacht Chef is that it promotes ALL yacht chefs, regardless of what size boat they work on, or where they are at in their yacht chef career. This is a place to inspire chefs of all backgrounds, and as always, I am open to interviewing and sharing the work of all chefs, not just "my friends". ...
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The Superyacht Chef Training course is 1 day in total and coordinated by an appointment. Please get in contact with our office to arrange a date or fill out an enquiry form at the bottom of the page. To get in contact about this course please phone: +61 2 9979 9669 or email: [email protected] to enquire or use the Enquire About ...
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91K Followers, 3,472 Following, 2,625 Posts - D E A N H A R R I S O N (@theyachtchef) on Instagram: "Wherever yachting takes me. I take you! ⚓️ Europe Australian ‍ Head Chef @motoryachtloon AVAILABLE FREELANCE CREATOR"
Body of superyacht chef recovered
The yacht's on-board chef Recaldo Thomas is the only person who is confirmed dead, the Italian Coastguard has confirmed to Sky News. He was Canadian-Antiguan and part of the crew of the Bayesian.
How Much Do Superyacht Chefs Make? (Salary Breakdown and Tips)
The salary of a superyacht chef can range from $50,000 to $250,000 per year, depending on experience and the size of the yacht. Most chefs can expect to make an average of $90,000 to $140,000 annually. This is significantly higher than most chefs on land, making it a desirable job. In addition to a salary, superyacht chefs may also receive tips ...
Writing sample yacht chef menus
Meals that crew love still include pasta, pizza or sandwich days. It can be helpful to know in advance if the yacht you are applying for has dietary requirements on board. You can then tailor your basic 7 day crew meal plan to include these options. A current crew chef wrote the example yacht chef meal plan. It is written with the expectation ...
Superyacht's Chef Is Confirmed to Have Died in Sinking
The person confirmed dead after a luxury superyacht sank off the coast of Sicily is believed to be chef Recaldo Thomas, one of 10 crew members aboard the vessel. The Canadian-Antiguan national was ...
What to Know About the Sunken Sicily Yacht's Passengers, Including Mike
The yacht had a crew of 10, and nine were rescued. The body of the chef, Recaldo Thomas, was recovered from the water, the Sicilian Civil Protection Department said.
Superyacht's Chef Is Confirmed to Have Died in Sinking
The person confirmed dead after a luxury superyacht sank off the coast of Sicily is believed to be chef Recaldo Thomas, one of 10 crew members aboard the vessel. The Canadian-Antiguan national was ...
British tech giant Mike Lynch among 5 bodies recovered from sunken
The yacht sank in a storm early Monday with 22 people on board. Fifteen people escaped via a lifeboat and were rescued by a nearby sailboat. Civil protection officials believe the yacht was struck by a tornado over the water, AP said. One person was also found dead that day. That person was the yacht's chef, Ricardo Thomas.
Body recovered near sunken Sicily yacht believed to be that of chef
The body of a man recovered near the Bayesian yacht is believed to be that of Recaldo Thomas, a Canadian-Antiguan chef who was working on the boat Six people are still missing after British luxury ...
I'M BACK! Joining Super Yacht MY Loon as Head Chef
It's so good to be back! I've started a new role as rotational head chef on MY Loon. Make sure your check out their socials down below - they have some fanta...
Body of last missing person, Lynch's daughter, retrieved from yacht
The body of the only crew member who died, onboard chef Recaldo Thomas, was found near the wreck on Aug 19. ... The yacht's captain, Mr James Cutfield, his eight surviving crew members and ...