01
Guest & crew service
Full-board daily service, from flexible breakfasts and light lunches through multi-course dinners, canapés and informal comfort food.
YACHT CHEF · MEDITERRANEAN / WORLDWIDE
Solo galley.
Full responsibility.
Independent private-yacht service built around calm operations, thoughtful provisioning and food that adapts to the owner rather than forcing a fixed restaurant style onboard.
Confidential enquiry
20+Years professional kitchens
29–44mPrivate yacht experience
SoloGalley command
3★The Fat Duck background
ONBOARD OPERATING MODEL
The galley should make the programme easier.
02
Provisioning
Menu planning, sourcing, stock rotation, inventory and storage-aware purchasing handled as one operational system.
03
Dietary adaptation
Menus adjusted around preferences, allergies and concurrent dietary requirements without making the table feel clinical or fragmented.
CULINARY APPROACH
Ingredient-led food with range.
The default is fresh, seasonal Mediterranean and international cooking: seafood, vegetables, clean sauces, good produce and straightforward flavour. Fine-dining technique is there when the occasion requires it, not as a requirement for every meal.
Restaurant training—including The Fat Duck—provides the technical base. Private service provides the filter: the owner’s preferences, energy, schedule and appetite come first.
MARITIME READINESS
Current documents.
Professional discipline.
STCW Basic Safety Refresher
Seafarer Medical Certificate (Cook)
Ship's Cook Certificate — MLC 2006
Food Hygiene & Safety Level 3 / HACCP
PDSD — Designated Security Duties
Powerboat Level 2
CURRENT STATUS
Employed. Selective.
Open to the right conversation.
For credible yacht opportunities, include vessel size, programme, start timing, crew structure, contract format and package where known.
Email yacht enquiry