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Meet the Winners of the World’s Fiercest (and Only) Superyacht Chef Competition

This year's superyacht chef competition in barcelona delivered an array of inspired dishes in record time., julia zaltzman, julia zaltzman's most recent stories.

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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 Chef

The Superyacht Chef was written by John Harris, a veteran chef with almost 20 years of experience working and cooking aboard yachts. Initially John spent seven years working in restaurants within the UK before landing his first job on a 59′ (18m) sailboat heading for the Caribbean.

Since then he has never looked back and has travelled over 150,000 miles around the world on a number of different yachts. The aim of the course is to cover all aspects of life for the Superyacht chef to ensure a smooth and successful transition from land to sea and recommended for all who are considering a career in the Superyacht industry.

The course is a wealth of information and covers a multitude of subjects including:

The Superyacht Industry
Living aboard a Superyacht
Industry guidelines and regulations
Chain of command
General on-board information
Preparing a resume
Charter yacht agreements
Safety and nautical terminology
Vessel familiarisation
The Superyacht Chef
Safe working practices
Provisioning the yacht
Cooking for guests and crew
Making use of local markets
Passage planning
Working in confined spaces
Financial management
Tips on recipes
Recipes for Americans, Arabs, Italians, Kosher, Oriental, Indian and others

As a professional in the yachting industry you are required to update and learn new skills on a regular basis. As you move up the chain of command or look for new opportunities your qualifications are essential. Please make sure they do not expire.

IYT plays a leading role in your professional training with 250 + schools in 56 countries around the world. We facilitate theoretical and practical training through our network of partner schools globally.

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View our course progression for an understanding of what is possible when you train professionally with IYT.

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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.”

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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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Paulo ucha longhin wins the superyacht chef competition in monaco.

MONACO, April 05, 2024 (GLOBE NEWSWIRE) -- Paulo Ucha Longhin (M/Y Hercules – 50m) is the winner of the 5th Superyacht Chef Competition. Organised as part of the collective approach 'Monaco, Capital of Advanced Yachting', the event was held at the Yacht Club de Monaco in partnership with Bluewater and under the aegis of YCM’s La Belle Classe Academy training centre. This internationally renowned celebration of the art of fine cuisine at sea puts the spotlight on an essential aspect of yachting professions.

Paulo Ucha Longhin has been cooking for 25 years and he started his journey on yachts after Covid. He is currently working on board the 50 metre long motor yacht Hercules. He won the competition with a main course of lobster and a dessert of strawberries and mascarpone cream. “I’m so happy. I was a little stressed but in a good way and as soon as I get to the kitchen I forget about everything and give my best while doing my job. Time of course is an issue, you have to manage but if you start the round being well prepared and organised, then you can really make it work”, said the Brazilian chef. Second place went to Ava Faulkner (M/Y Light Holic – 60m) and the bronze medal was assigned to Mateusz Mitka (M/Y Lady Britt – 63m).

Three tight rounds took the competitors to the grand finale of excellence. The 9 participants had to deal with a mystery basket and 'last-minute' ingredients chosen by the public. Chairing the 2024 edition was chef Glenn Viel. The three Michelin star chef promotes eco-responsible cuisine at the Oustau de Baumanière gourmet restaurant. Passionate about local products, Viel is renowned for combining his Breton roots with Provencal culinary traditions and stands out for his eco-responsible cuisine. Alongside Viel on the jury, the finalist of ‘Objectif Top Chef’ Victoria Vallenilla: “I think they have to look for the creativity of the chef because they don’t have much time to create a dish and it’s much easier when you have time to try things and think about it. If you also think about the technicity they need to have, I'm stressed for them. I think the public has to see the ability to work on their stress and with a very short time of thinking. They see these new kitchens, they don’t know where are things. It has to be quite difficult and also working under pressure with so many people looking at them, it is already a proof of strength”, said Vallenilla.

As tradition, the contestants only found out what was in their basket of mystery ingredients five minutes before they got behind their stoves. During the competition the audience added a missing ingredient to the basket and then voted for the best culinary presentation adding another interactive dimension to this prestigious competition. Winner of the previous edition, Marco Tognon (M/Y Planet – 72m) also gave his contribution on the quality of the dishes presented during the day. At the jury table there was also chef Danny Davies, host of ‘Behind the Line with Chef Danny Davies’ with over 25 years of experience on private yachts. Chef Julien Roucheteau, a former student of the Ferrandi School in Paris, two time Michelin star and Chef Fred Ramos, a disciple of the renowned chef Jacques Maximin completed the jury line up.

This year again the nine superyacht chefs selected to take part had to comply with an anti-waste criterium under the watchful eye of chef Duncan Biggs, requiring contestants to use every ingredient in the mystery basket or risk a penalty from an external scoring grid. “Especially with the global warming issue and the cost of the ingredients going up, it’s really important to have a keep a close eye on the wasting aspect of cooking. I know that it can be difficult, as chefs usually work in very fast-paced environments, but it’s fundamental to consider the matter and be prepared”, said Biggs. This initiative is part of the CSR policy of the Yacht Club de Monaco.

Participating in this fifth edition were: Paulo Ucha Longhin (M/Y Hercules – 50m), Joelyanne Lefaucheur (M/Y Artemis – 33m), Mateusz Mitka (M/Y Lady Britt – 63m), Margot Laurent (M/Y Leonardo III – 43m), Enzo Di Garbo (M/Y L.A.U.L. – 39m), Giacomo Seregni (M/Y Severin’s – 55m), Jérémie Gruson (M/Y Victoria del mar – 50m) and Ava Faulkner (M/Y Light Holic – 60m).

For more information: Press Office LaPresse - [email protected]

A photo accompanying this announcement is available at https://www.globenewswire.com/NewsRoom/AttachmentNg/e2812aae-6b6d-4c6f-8f21-0a42c8d35f94

A video accompanying this announcement is available at https://www.globenewswire.com/NewsRoom/AttachmentNg/0bea4faf-da97-4514-8823-90c3c763d1a1

You Won't Believe How Much a 'Below Deck' Charter Chef Makes

Nov. 16 2020, Published 3:45 p.m. ET

The life of a yachtie seems like a dream job. Working onboard a state-of-the-art vessel, being surrounded by the bluest ocean, and getting to explore exotic locations are just some of the perks of working onboard a luxury mega-yacht.

But as any seasoned fan of Below Deck can tell you, it’s not all stunning locations and water slides.

Pulling at least 16-hour shifts while attending to every whim of charter guests and being filmed around the clock is just another day in the life of a Below Deck yachtie. But while the team indulges every ridiculous request from their ultra-rich clientele, they are well paid for their hard work — especially the chefs, who have to meet all kinds of demands even when the weather is too rough for the exterior crew.

So, what is a Below Deck chef salary like, as the sole person cooking onboard?

What is the Chef’s salary on 'Below Deck?'

Captain Lee is back helming My Seanna for another season of Below Deck set in the Caribbean. With the departure of his long-time right-hand woman, Chief Stewardess Kate Chastain, he’s got a whole new crew to whip into shape.

But one person who already seems to have everything under control is the yacht’s new chef: Rachel Hargrove.

This predominantly self-taught chef has quickly made a mark with her unflappable attitude and calm demeanor even in the face of the most demanding guests. Rachel keeps her galley in order and is experienced in a lot of different cuisines from around the world, which hopefully means she won’t get thrown by a request for vegan food… Ahem, Kiko.

But just how much does a talented chef like Rachel make? Charter companies pay each crew member a base salary, which depends on the size of the boat, the number of charter guests, and the professional role of the yachtie.

On top of this base pay, cast members in the Bravo show also get additional tips and a small appearance fee from the network.

According to the average salary rates for super-yacht chefs, they are estimated to make a base salary of anywhere between $85,000 and $100,000 for a standard charter season. The chef's specific rate would be determined by their professional qualifications, the ship’s itinerary, and the number of charter guests on-board — but they get to keep all the money they make since crews earn a tax-free income.

'Below Deck' star Chef Ben Robinson.

In addition to the generous salary, the Below Deck chef would also benefit from the tips that guests leave at the end of each charter. On Below Deck , the crew customarily receive a tip that’s around 5 to 30 percent of the charter base fee, depending on the level of service and pampering that the guests receive.

All told, Captain Lee's chef could potentially walk away from the season with over $100,000 for about six weeks of work.

And since the Below Deck crew doesn’t work an entire yachting season, which is usually between four and five months, it’s entirely possible for the chef to finish out the season on another yacht and make even more money.

Sounds like we’re all about to quit our day jobs for the life of a yachtie!

Tune in to new episodes of Below Deck on Mondays at 9 p.m. EST on Bravo.

Welcome to the Most Expensive Yacht in 'Below Deck' History

Chef Kiko Said His Firing on 'Below Deck: Med' Was Bittersweet

Captain Lee May Be Hard on the 'Below Deck' Staff but He's a Total Softie With His Wife

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The 5th Superyacht Chef Competition in Monaco brings nine talented gastronomic magicians under one roof to showcase the art of gastronomy at sea to the world.

The Superyacht Chef Competition is a great way of judging who can tackle life and lemons at sea with panache in one hand and a pan in another. “Every year, this event brings together talented chefs from all over the world, ready to take up the challenge of creating unforgettable culinary experiences as a showcase of gastronomic excellence on superyachts. The Superyacht Chef Competition continues to make its mark on the yachting world while promoting the values of our collective ‘Monaco Capital of Advanced Yachting’ approach,” said YCM General Secretary Bernard d’Alessandri, per Monacolife .

Update – Paulo Ucha Longhin has emerged as the winner of the 5th Superyacht Chef Competition in Monaco. He works his magic with a spatula aboard the 164-feet Hercules motoryacht. His journey as a chef of the high seas began after 2020, although the expert has been cooking for 25 years. “I’m so happy. I was a little stressed, but in a good way, and as soon as I get to the kitchen, I forget about everything and give my best while doing my job. Time, of course, is an issue; you have tomanage it. But if you start the round well-prepared and organized,then you can really make it work,” said the Brazilian chef.

Aptly named ‘Fast and Furious’ this 148 feet long superyacht is blisteringly-quick. Chartering at $215,000 a week it has a massive flybridge, a speed boat, jet skis and Seabobs.

Inspired by a black hole this 360 feet megayacht concept has a mammoth spherical observatory offering 360-degree views. The luxurious vessel has an open garden an infinity swimming pool and an expandable beach club.

This 295-foot superyacht concept is inspired by the 1970s-era Le Mans racecars – The master suite stretches for 46 feet and has an island bed. Keeping guests entertained is a counter-flow swimming pool, cinema, high-tech gym, and more.

For a billionaire to explore to unknown – This mammoth 417-Foot Expedition Yacht Concept comes with an underwater lounge, a helicopter, an indoor pool a gorgeous outdoor deck and a lot more.

Forget a private jet or a villa – The former Prime Minister of Qatar actually owns this $300 million megayacht – The 436 feet long vessel has one of the largest spa’s on a yacht, a pirate-themed underwater viewing room for the kids, and even a hairdressing saloon.

The Sultan of Oman is selling his magnificent 509-foot yacht. The vessel flaunts a palatial owner’s suite, saloon, and cinema. To keep the royal in the best of health it has a medical room, dental care room, and even a fully equipped operating room.

Take a look at Whatsapp founder Jon Koum’s stunning $220 million superyacht – He worked as a cleaner and lived on food stamps, and now the billionaire’s pleasure craft is longer than a football field.

Inspired by Lego bricks could this megayacht the most luxurious in the world? Its vertically stacked levels are made of glass and offer breathtaking views of the ocean from all sides. It features multiple swimming pools, glass elevators, wine cellar and a kids area.

Jeff Bezos and Mark Zuckerberg are so rich that they have support vessels to accompany their megayachts. The shadow vessels carry their jet skis, submarines, and helicopters, and for the first time, they are docked close to each other in Fort Lauderdale.

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Are you looking to take your culinary skills offshore? Do you dream of an exotic lifestyle traveling the world as a superyacht chef? If so, then you are in for an exciting voyage. This book is your go-to companion for conquering your yacht galley and becoming a SuperYacht Chef. Working as a superyacht chef and managing your galley operations require effort and efficiency. Despite its demanding nature, the rewards of the job are many, including worldwide travel and carving a unique path in your culinary career. If you are still questioning whether to transition to a superyacht lifestyle, this book will show you how to achieve your dream. Chef Mark Oosthuizen will guide you on this voyage to becoming a reputable superyacht chef. He has over 20 years of experience in hospitality, having owned and operated numerous reputable restaurants, and consulting as a freelance yacht and private estate chef. This industry is his lifelong passion, and he is on a mission to share all the tips and secrets he has gained from his career to help you to seize control of your skills as a yacht chef.

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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.

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Chef’s Introduction to Superyachts

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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.

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Mediterranean Yacht Show announces winners of 2024 MEDYS Chef's Competition

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By Katie Scott 23 May 2024

Closing the doors on its 9th edition, the Mediterranean Yacht Show (MEDYS) celebrated a staggering fleet of indulgent super yacht charters as well as some of the most talented chefs within the global yacht charter fleet.

A staple trade-only event for East Mediterranean yacht charters , MEDYS experienced a great edition in 2024 with many motor yacht charters making their show debuts including the likes of 183.9ft (56m) luxury yacht charter O'MATHILDE and 164.1ft (50.01m) Ortona Navi yacht charter ZIA .

Presenting a fleet of 102 glistening luxury yacht charters in the 24-meter and over sector, the port of Nafplion proudly showcases all that the region has to offer, and why Greece is so popular with Mediterranean yacht charters .

The MEDYS Chef's Competition

Crew onboard superyacht charter INFINITAS

In addition to the plethora of motor and sailing yacht charters around the docks, the Mediterranean Yacht Show has grown a solid reputation for hosting a fully immersive Chef's Competition for visiting yacht rentals.

Changing the theme each year, each superyacht charter chef has the task of creating inspiring dishes to impress a curated panel of judges. A theme that is matched and perfectly teamed up with a themed tablescape crafted by stewards onboard the respective Athens yacht charters .

Crew of charter yacht O'PARI standing on deck

The 2024 edition of the MEDYS Chef's Competition was based on the theme of 'cooking the orange'. Implemented to encourage visiting charter yacht chefs to embrace the flavors of the Argolis Region, the dishes were presented to Chef George Papazacharias of the two Michelin star Delta Restaurant in Athens, and Chef Luca Piscazzi, the Executive Chef of Michelin star Pelagos Restaurant at Four Seasons Astir Palace Hotel Athens.

Winners of the 2024 MEDYS Chef's Competition

A plate created by a superyacht charter chef for the MEDYS Chef's Competition

Category A Platinum Winners

1st Place - Aristeidis Vlachogiannis of M/Y Africa I

2nd Place - Dimitris Paidis of M/Y Lady G

3rd Place - Eleftheria Varelaki of S/C Sameli

Tablescaping award - Michael Papalekakos of M/Y Ancallia

Category A Winners

1st Place - Sotiris Mpempedelis of S/C Nova

2nd Place - Polixeni Marina Velli of S/C Alma

3rd Place - George Elekidis of S/Y Meliti

Tablescaping Award - Myrto Bambeti of S/C Alma

Overview of charter yachts berthed at MEDYS

Looking on to next year's event, the forthcoming edition of the Mediterranean Yacht Show (MEDYS) will return in May 2025 at the beautiful port of Nafplion.

If you'd like to find out more about any of this year's winning luxury charter yachts , or want to send a broker on your behalf to the next edition, contact your preferred yacht charter broker today for details on yacht rentals and availability for Greece and Mykonos yacht charters .

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95m Golden Yachts 2020

62m Amels 2002 / 2016

53m Feadship 1997 / 2009

50m Heesen 2021

50m Couach 2012 / 2020

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TRAIN OF THOUGHT

Apr 15, 2020

A Chefs Life..

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Where, when and how to look for a yacht chef job?

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Hi! My name is Dean Harrison a trained chef of 16 years, 9 of those years in yachting. When I took the leap into cooking at the age of 15 years old, I never knew how far and wide it would take me, If anywhere. Yachting has been a huge part of my career and I'm so greatful to where I am today. But! It hasn't been an easy path...

Money Report

Superyacht captain's side hustle brings in $10,300 a month, takes 5 hours a week: This could ‘be my retirement job'

By megan sauer,cnbc • published may 22, 2024 • updated 39 mins ago.

Kelly Gordon remembers her first time on a yacht in 2007: She climbed up the metal ladder rungs, stepped one foot on the back deck and caught a whiff of saltwater air.

"I didn't even know port from starboard," Gordon, 42, tells CNBC Make It. But for the next four years, she worked toward becoming a yacht captain, largely on summer breaks from her full-time job as an adjunct chemistry professor at Carteret Community College in North Carolina.

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Today, she's a superyacht captain for "ultra-high net worth" boat owners. She typically works with one client at a time, and is currently based in Palm Beach, Florida, stationed aboard a 108-foot yacht, she says.

In 2019, Gordon started cataloguing her adventures on Instagram. Her videos resonated with viewers outside the yachting world, and content creation is now her side hustle, she says: She spends, on average, five hours per week on it, whenever she's off-duty.

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Her side hustle brought in $124,000 in revenue last year, according to documents reviewed by CNBC Make It. That revenue includes money from sponsorships, public speaking gigs, ads and affiliate marketing on her social media, and merchandise sales, she says.

Gordon uses much of the revenue to pay a video editor, PR manager, speaking coach and three other part-time employees. She isn't yet pocketing any of the money herself, she says.

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Still, she has big goals for Captain Kelly J. Gordon, the business. Here's how Gordon built her side hustle, and how she plans to grow it.

From classrooms to boat decks

Gordon discovered yachting at age 26, during her first semester of teaching: She was invited by one of her students to a wedding reception on a boat, and didn't know anyone else there, she says.

The captain seemed overwhelmed by the number of guests, so she offered to help him set up. Later in the night, she worked up the courage to tease him, "I bet I could drive this thing."

The captain scoffed, but when Gordon showed up again the next day, he agreed to mentor her. He insisted that she spend time in every section of the boat, from the deck to the engine room, so she'd know how to relate to the crew if she ever became a captain herself, she says.

The mechanics of the yacht felt like operating tractors on her family farm in Indiana, says Gordon. And being on the water offered a peaceful respite from her mental health struggles: She dealt with depression and anxiety throughout her 20s, and contemplated suicide before the wedding reception, she says.

Instead, she made an appointment with a psychiatrist and started taking anti-depressants, she says. She became a full-fledged boat captain the following year, and balanced yachting with her teaching role until 2018 — learning how to maintain her mental health over time.

"[Age] 39 was when I was like, 'OK, I got this figured out. I know how to do this ... I know I'll be happy. I know how to do life,'" says Gordon.

An accidental social media following

In 2019, Gordon's two siblings convinced her to join Instagram and Facebook so they could stay in touch with her more easily.

One of her early posts, about a trip up the Mississippi River during the Covid-19 pandemic, drew comments from outside her friend group, she says — so she started sharing more, including videos about mental health.

Many entry-level roles on yachts are filled by young people, often taking a gap year between college and looking for a job. They're away from home, friends and cell service for long stretches of time, and it's hard to consistently get along with your co-workers when you live together 24/7, says Gordon.

She only realized her videos had traction beyond the "yachtie" community in 2021, she says, when a follower from France wrote that the content had inspired her to keep fighting through a severe illness.

"That's when I thought, 'I've got something here,'" Gordon says.

'I'm hoping this will be my retirement job'

Gordon currently spends eight to 16 hours per day on her client's yacht, five to seven days per week. She posts to social media once each day, filming when she's not actively working.

Her side hustle brought in nearly $24,000 last month, outpacing her highest-earning month of last year by roughly $4,000. Her Instagram has more than 10,000 followers, and she recently started a podcast about mental health, boat safety and yachting careers.

Gordon's goals: Earn enough to pay herself at least a small income by May 2025, and double her revenue every year until she reaches $1 million annually.

Her plan involves growing her current projects to earn more money through partnerships and sponsorships, and charging more for speaking engagements instead of occasionally doing them for free, she says.

Gordon also doesn't plan to leave yachting for the foreseeable future, she says: Her appeal to followers depends on being onboard, and she loves being on the water every day.

"I'm hoping this will be my retirement job ... traveling around the world, showing up at events, inspiring people and continuing with my social media," says Gordon, adding: "I'm not done running boats anytime soon."

Correction: This story has been updated to reflect that Gordon spent four years training to become a yacht captain, learned how to maintain her mental health throughout her 30s and currently works five to seven days per week full-time.

Want to make extra money outside of your day job? Sign up for CNBC's new online course How to Earn Passive Income Online to learn about common passive income streams, tips to get started and real-life success stories. CNBC Make It readers can use special discount code CNBC40 to get 40% off through August 15, 2024.

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Billionaires like Jeff Bezos and Mark Zuckerberg spend six figures a year maintaining their superyachts. Here's how.

Superyachts are one of the most expensive assets money can buy.
The true cost of ownership is even more, adding up to millions a year.
Here's how much it costs to own a superyacht — and what that money is going toward.

Financial advisors are quick to warn prospective owners that a boat is nothing more than a hole in the water in which to throw money. When it comes to superyachts , you'd better have bags and bags of cash.

As one luxury agent told Business Insider at the Palm Beach International Boat Show: "Buying a boat, it's a huge purchase — and nobody needs a yacht."

A superyacht, generally over 30 meters long, is one of the most expensive assets money can buy, with the largest costing more than a lot of real estate or a private jet. Billionaires like Jeff Bezos, Mark Zuckerberg, and Steve Jobs each spent nine figures on their megayachts.

That doesn't include operating costs. Owners should expect to pay about 10% of a yacht's new-build price each year, experts told Business Insider. That's tens of millions of dollars annually for the most luxurious boats.

"It's a small-to-medium-sized business in its own right," said Jeffrey Beneville, a senior vice president at insurance company NFP, where he specializes in consulting clients about yachts.

Unlike many smaller boats, superyachts need staff, not just a captain. Some superyachts have space for dozens of crewmembers , including a chef, engineer, and masseuse for the guests onboard. Each gets an annual salary — the highest-ranking members earn six figures — and benefits. Eric Schmidt's yacht fits a crew of 28 for a ratio of about two crewmembers per guest.

Then there's fuel, dockage fees, routine maintenance, and insurance. The latter hinges on everything from the reputation of a yacht's shipyard to where an owner wants to take it (if a vessel is taking frequent trips to the South China Sea, for example, expect to pay a higher premium). If a superyacht has a support yacht — or a support superyacht, in Bezos ' case — expect to pay another 10% of that boat's price annually.

"The cost to maintain a yacht is so high that they just think that money's getting lit on fire," Matthew Fleissig, the CEO of wealth management firm Pathstone, told BI of his clients who choose to charter rather than own.

One of his firm's clients who does own has a 23-meter yacht valued at $5.2 million. The annual cost to staff, maintain, dock, and insure the boat is $346,297, according to documentation provided to BI. The lion's share is spent on marina fees ($95,970) and maintenance work ($88,408.) While not exactly a Sunfish, that boat is too small to count as a superyacht.

At 106 meters, the Amadea, owned by a sanctioned Russian oligarch , definitely does. The $300 million yacht, which was seized in 2022 and is docked in San Diego, cost $922,000 a month to maintain, a court filing showed: $360,000 for crew salaries, $75,000 for fuel, $144,000 for insurance, $178,000 in dry-docking fees, and $165,000 for maintenance, waste removal, food for the crew, and miscellaneous expenses.

"And that's an inactive yacht that's in the water," NFP's Beneville said.

If it were operational and carrying guests, the costs would be about twice that, or between $20 million and $30 million a year, he added.

Of course, it makes more financial sense for the non-obsessives to charter, and many of Fleissig's clients do. And some owners choose to offer their yachts for charter — the most luxurious cost as much as $1 million a week — to offset the costs.

"If you charter the boat for 50 days a year, it's going to help a lot," Anders Kurtén, the CEO of brokerage firm Fraser Yachts, told BI.

Then again, the running costs don't matter as much at a certain point. "If you're worth $30 billion, it's nothing. And if you're worth $117 billion — and these are the guys we're talking about — they're in it as long as it's still enjoyable for them," Beneville said. "It's not a money thing."

Watch: Why South Sea pearls are so expensive

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This New Yacht Is Sailing to Gorgeous, Lesser-known Ports in the Caribbean Sea — and I Was on Board With 'Below Deck's' Chef Ben

E merald Cruises' new Emerald Sakara ship brings guests to smaller ports in the Caribbean and Mediterranean, with an onboard marina and the occasional Bravo-lebrity.

With a couple dozen guests looking on, chef Ben Robinson was showing how to slice and dice a fresh red snapper. “You kind of feel him — but you don’t fondle him,” said Robinson, the fan favorite from the Bravo reality show Below Deck, who’s always ready with a quip. As he pulled a perfect filet off the bone, he explained how to salt the fish and that there’s no more important relationship than the one you have with your fishmonger. “My advice is to always be friendly,” he noted. “I like to support my mom-and-pop [businesses]. If you become familiar with them, they’ll say, ‘Hey, I got this in this morning.’”

The cooking demo, which also featured a ceviche how-to and tips on knife sharpening, was one of many “Chef Ben” moments on my trip aboard Emerald Sakara . It’s the newest 100-passenger vessel from Emerald Cruises, which launched in the fall of 2023, a sibling vessel to the Emerald Azzurra .

During an eight-day voyage in March from San Juan, Puerto Rico, to St. John’s, Antigua and Barbuda, the reality personality was definitely one of the star attractions. Robinson spent several evenings in the galley, creating special dishes such as a panko-crusted veal striploin stuffed with pesto.

He also hosted a well-attended Q&A about his life in the kitchen — and spent plenty of time connecting with fans, many of whom booked the trip specifically to chop it up with Below Deck alum.

“We definitely booked because of Ben,” said Shannon Welnel , a Montana-based travel advisor who had lots of praise for his cuisine — and the yacht-like atmosphere on board the 100-passenger ship. Other guests I spoke with admitted they hadn’t seen much Below Deck, but were intrigued by the chance to chill with a Bravo-lebrity.

Emerald Sakara

With a max of just 100 passengers, Emerald Sakara feels at times like a private yacht, with no lines and no crowds, and outstanding service from a highly experienced crew.
Minimalist rooms recall the stripped down aesthetic of Miami Beach or Mykonos, Greece, with pops of color from Missoni Home accents and a sleek-yet-functional bathroom with plenty of storage space.
While this small ship has but one restaurant and one poolside cafe, there’s plenty of choice when it comes to meals, whether you’re hitting the breakfast or lunch buffet or choosing from the dinner menu.
The onboard marina, which is open in favorable weather conditions, offers watersports and swimming off the stern of the ship.
Easy to understand and mostly inclusive pricing covers meals, beverages at mealtime, many tours, and surprisingly speedy Wi-Fi.

The intimate-ship vibe was also one reason the chef wanted to hop aboard. “This definitely has more of a yacht vibe than any other [ship] I've been on,” Robinson told me one afternoon. “A hundred passengers is not a lot,” he said. “I've been on boats with 2,500 passengers, and you really do feel like you're anonymous. But here, the service is great, and you really are treated as an individual and someone important. And you kind of lose that on the big boats.”

While Robinson doesn’t have immediate plans to join another Emerald cruise, he told me that there were plenty of parallels between his life on megayachts and what the Sakara offers its guests. “It’s been incredible,” he said.

I had to agree. The Sakara certainly has much to offer, both in spite of its smaller size and because of it. While it’s available to book by the cabin, like any cruise ship, it still manages to feel at times like a private yacht, particularly when it sails to less-commonly visited ports such as Culebra, on Puerto Rico, or St. Bart’s. In the latter, we dropped anchor near Eric Schmidt’s yacht, Whisper , and had the whole day to explore the glitzy island and its capital, Gustavia. (After a drive around in the morning, I managed to catch the beautiful sunset from the lovely little Shell Beach, right in town.)

“The benefit of being on a small cruise ship like this one is that we can enter small ports and areas where others can’t,” said Robert Kuznin, the captain of Sakara , who previously worked with several cruise lines, including Paul Gauguin, Seabourn, and Virgin Voyages. “For example, when we dropped anchor in Esperanza Bay,” he explained about our stop at the island of Vieques, “there were only two meters under the keel — and that was the shallowest I’ve ever been!”

The ability to go places that larger ships can’t was also on display one morning on St. Kitts, one of the final stops of my trip. It was still early in the morning, but already four mega-ships were docked in Basseterre, the island’s capital. Instead of tying up next to them on the busy cruise pier, we dropped anchor just off the beach in South Friar’s Bay, a long sweep of sand in the island’s southern reaches. There were no crowds to contend with, no paperwork hassles, no touts offering dodgy cab rides. A five-minute tender ride to the beach was all it took to meet our local guide. Time from leaving the breakfast buffet to our first stop? About 25 minutes. Even the most efficient mega-ship would struggle to make that happen — and they can’t drop anchor right off the one of the best beaches on the island.

Other moments aboard Sakara felt like something out of Below Deck . One afternoon, I made my way to the yacht’s marina, a platform at the stern stocked with lounge chairs, refreshments, and water toys such as a floating trampoline and inflatable sea kayaks. I jumped off the stern into the Caribbean and then tried out the ship’s Seabob, a floating gadget that’s like a cross between a Jet Ski and an electric scooter.

As I continued my joy ride, I could see another vessel anchored just north of us. Turns out, it was David Geffen’s private yacht , Rising Sun . Of course, we were there first.

Here’s a closer look at all the amenities of the Emerald Sakara , which sails seasonally in coastal waters in the Caribbean and the Mediterranean Sea.

The Staterooms

Welcome to your starship: the stripped down, white-and-gray cabins on Sakara feel sci-fi chic, particularly when the accent lighting is switched on. They’re also, thankfully, spacious and super functional, with ample storage space (including a safe), a small minibar, a coffee station, and a clever headboard built-in that’s a great spot for your charging devices and water bottle. Most of the 50 rooms and suites have verandas; ocean-view staterooms are the exception. Bathrooms are just big enough, with plenty of storage, and are stocked with Espa products and a hair dryer. My cabin, 421, was a 300-square-foot balcony suite toward the aft of the ship on deck four: I never once heard noise from the surrounding cabins or in the hallway, though I did occasionally notice sounds and vibrations from the vessel, something that is common on even the largest of ships. A note on power plugs: my stateroom had U.S.-style outlets throughout as well as USB-A charging ports on either side of the bed, a nice touch.

Bars and Restaurants

Because Sakara is smaller than most cruise ships, it can’t compete on sheer volume of bars and restaurants. Still, the food on board is solid. La Cucina is the only true dining room, with both indoor and outdoor seating; it has somewhat limited hours compared to the round-the-clock dining options on bigger vessels. That being said, I certainly didn’t go hungry: a breakfast buffet is complemented by traditional à la minute options such as omelets and pancakes; lunch is also buffet style with a carving station. Dinner is more restaurant style, with options from an ever-changing daily menu plus always available classics such as Caesar salad, shrimp cocktail, grilled salmon, and spaghetti bolognese on offer. (Many dietary restrictions and preferences can be accommodated.)

On my voyage, chef Robinson put together several special plates, including what might’ve been the best dish of the week: a sesame-crusted seared yellowfin tuna with celeriac puree. The Below Deck star also put together a panko veal striploin roulade one night and, another evening, offered a citrus-cured hamachi with, in a touch of molecular gastronomy, “mango spheres.” Elsewhere on board, a poolside cafe, Aqua Café, has quick bites like burgers and flatbreads, as well as sweets and coffee pulled from a Cimbali espresso machine. The cocktails served in the Amici Lounge and the Sky Bar were consistently excellent, mixed by a talented team of pros who’ve previously worked on Seabourn ships and in some of Dubai’s top hotels. One weaker spot was the selection of wine on board: pours at mealtimes are included, but they didn’t rock my boat. A short list of “chairman’s wines,” available at extra cost, included a couple by-the-bottle finds such as 2013 vintage Cristal ($650) and some mid-tier Bordeaux and Burgundy options.

Where Emerald Sakara Sails

Though small, this ship isn’t an expedition yacht. Rather, it’s specifically designed for warm-weather coastal cruising, meaning it spends the lion’s share of its time in places such as the Caribbean and, in the Northern Hemisphere’s summer months, the Mediterranean. My trip aboard was spent entirely in the Leeward Islands of the Caribbean, where passages between ports were short and the seas were often calm. (We did occasionally encounter some swells of up to two meters, or 6.6 feet. I saw many guests wearing medicated patches to prevent motion sickness throughout the trip.) Sakara typically spends a season of several months in a given region, with a variety of cruise lengths offered, ranging from six to 24 days. In 2024, the ship will spend April through November in the Mediterranean. Sakara will return to the Caribbean at the end of the year, through April 2025.

Shore Excursions

Tours off the ship were a strong suit for Emerald, at least on my voyage. Most stops offered a variety of activities, ranging from a simple transfer to a nearby beach to a full-on, multi-hour tour. Usually, I found myself ashore with a very small group of folks — fewer than a dozen — and all the guides Emerald arranged were true pros. Passengers raved about a kayak paddle through the bioluminescent bay on Vieques, something I sadly didn’t try myself. I did, however, enjoy a short guided hike on the island of St. John, to the pristine beach along Salomon Bay, which was all but deserted. The organization of excursions felt flawless to me, thanks no doubt to the crew and shore excursion manager, Pilar Atencio. Worth a mention, too, were Atencio’s detailed briefings on what to expect each day. While these sorts of “port talks'' are common on ships of all sizes, they felt particularly useful on Sakara because of how intimate our groups were; many passengers made a point of attending the pre-dinner talks every night, for info on what to expect about our anchorage, historical background on each island, and detailed info about what each tour offering would entail.

Amenities and Entertainment

Call it small but mighty: Sakara has all the essentials, which is a bit of feat for a ship this size. A cozy spa has wellness and beauty treatments, as well as a small hairstyling and facial studio; morning yoga and stretching are available on deck. The fitness center, with a few cardio machines, a Peloton bike, and a variety of weights and other gear gets the job done. The smallish pool and a top-deck whirlpool were lovely — though I spent most of my time in the ocean: the Sakara ’s marina deck is a key feature, and it was open several afternoons during my trip. It’s like the greatest pool party you’ve ever been to, complete with piña coladas, sea kayaks, stand-up paddleboards, and a trampoline, right off the stern of the ship. It is, truly, as much fun as it sounds like, though it is subject to the whims of weather and ocean currents. Also available in some destinations are e-bikes from Gocycle, which are available on a first-come, first-served basis; during my trip, several guests gave them a spin on the island of Vieques. Sakara also carries a ton of snorkeling gear and beach towels, which passengers can borrow whenever they like. In terms of performances, this isn’t the vessel for Broadway-style shows, but guitarist Jamie Ferguson and voyage director Nathalie Millet added plenty of live music to the trip.

Family-friendly Offerings

The youngest passengers I spoke with on my cruise were in their 20s — and they were traveling with their parents. Sakara is perhaps the perfect ship for families traveling with adult children, since it offers such a diverse array of activities to suit different tastes and activity levels, while visiting intriguing destinations. The ship is also intimate enough that everybody can gather easily for meals — or a swim off the stern — without fighting the crowds common on larger vessels. On the other hand, Sakara is probably not the best choice for families with younger children: there’s no kid-specific programming, and you’re likely to be the only ones aboard with little ones. “Emerald Cruises yachts are recommended for people aged 12 and up, and they must be accompanied by and share a cabin with an adult aged 18 or [older],” a spokesperson shared with T+L.

Accessibility

Sakara is probably best described as somewhat accessible: the ship has elevators to all decks and the crew was, on my trip, very accommodating to those with mobility challenges. There are handrails throughout, and bathrooms feature shower grab bars. That being said, several areas of the ship — the outdoor dining terrace, for example — require navigating at least one step even once you’ve reached the deck in question by elevator. “Due to the nature and size of the ships, wheelchairs and scooters are not allowed to be used on board,” a spokesperson told T+L. When the ship is at anchor, it’s only possible to go ashore by tender or Zodiac, both of which could be challenging for those with limited mobility. As Emerald’s FAQ explains: “Guests with limited mobility will require help from a companion, since the crew is limited.” Also of note: many announcements are made only by loudspeaker with no hearing-impaired alternative.

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10 unhinged chefs from the below deck franchise, ranked.

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Below Deck Mediterranean Season 8 Was A Let Down (And How Aesha Scott Will Make Season 9 Better)

Below deck: why kyle stillie was ben willoughby’s best deckhand, below deck's captain kerry threatens ben & kyle as feud intensifies.

Chefs are crucial to a charter's success on Below Deck; they must meet guest demands to avoid being fired.
Chef Anthony was replaced in Below Deck for poor organization despite being a great chef with unfinished meals.
Chef Nick entrance in Below Deck was controversial; bad jokes and comments led to crew tension and disrespect.

The Below Deck franchise has featured plenty of chefs, and some have been more unhinged than others. The reality series highlights the lives of the crew members working on superyachts around the world. The mainstay series debuted in 2013 and has aired a slew of spin-offs. Below Deck has 11 seasons under its belt , and it’s undoubtedly one of the best reality TV shows right now , highlighting the highs and lows of the crew. For a charter to run smoothly, the crew must work together. A large piece of that puzzle is the chef.

Chefs have one of the most important jobs in the crew, as they’re tasked with creating outstanding food for guests. If chefs can't meet the needs and demands of charter guests, they may be fired. Despite taking on most of the charter season during Below Deck season 11, Chef Anthony Iracane was replaced by Chef Nick Tatlock because Captain Kerry Titheradge was unsatisfied with his performance. Chef Anthony was a great chef, but his organizational skills faltered. Simple mistakes can get a chef cut on Below Deck , wreaking havoc for the rest of the crew.

Below Deck Mediterranean season 8 was one of the worst for the spin-off. Will Aesha Scott be able to make Below Deck Med season 9 better?

10 Jessica Condy

Below deck adventure season 1.

Jessica Condy was the least unhinged of the unhinged chefs to appear in the Below Deck franchise. She was the chef for Below Deck Adventure season 1. Throughout the season, Jess and Chief Stew Faye Clarke didn’t get along too well. This frustrated Jess, and she developed a bad attitude as she felt disrespected . Despite some conflict, Jess and Faye move on with the help of Captain Kerry.

9 Adam Glick

Below deck sailing yacht season 1 & below deck mediterranean season 2 & 3.

Adam Glick has appeared in several Below Deck franchises, including Sailing Yacht season 1 and Below Deck Mediterranean seasons 2 and 3. He was one of the first chefs on Below Deck Med and stirred up drama when he disobeyed the charter guests' requests about not having onion in the food during Below Deck Med season 2. They requested no onions in any of their food, and Chef Adam disregarded this not once, not twice, but three times over again. He wasn’t fired because of the situation and went on to appear on Below Deck twice more.

8 Tom Checketts

Below deck mediterranean season 5.

Tom Checketts stepped in to fill in for Chef Hindrigo “Kiko” Lorran after he was fired in Below Deck Med season 5. Kiko’s firing was rather abrupt, and Chef Tom took over his role as the then-boyfriend of Malia White. Since he wasn’t expecting to work as a chef during the season, Chef Tom was unprepared . His food was beloved by charter guests, and he was a good chef; however, he was visibly anxious throughout Below Deck Med season 5.

7 Anthony Iracane

Below deck season 11.

Chef Anthony’s downfall in Below Deck season 11 was his perfectionism. He was the first chef of the season and got along great with most of the crew. However, Chef Anthony struggled with time management and organization . While many of the guests loved his cooking, some did not, and Captain Kerry insisted that he needed to improve. He gave him additional chances to prove himself, but in the end, Anthony’s confidence diminished , leading him to become more unorganized. He wasn’t the most unhinged chef on Below Deck, but still made many work-related mistakes

6 Ben Robinson

Below deck season 1, 2, & 3, below deck mediterranean season 1 & 4.

Ben Robinson was the first chef to appear on any season of Below Deck . He stuck with Below Deck during seasons 1 and 2 and came in towards the end of season 3 as a replacement for Chef Leon Walker. He pioneered Below Deck Med as the first chef of the spin-off and stepped in during the latter part of season 4. Chef Ben was beloved for his personality, but he still had an attitude at times . Despite some mess-ups, he’s still one of the most successful chefs from Below Deck .

5 Nick Tatlock

Coming in as Chef Anthony’s replacement on Below Deck season 11 , Chef Nick had a lot to live up to. Upon his introduction, he admitted that he was quite “ loopy ” and “ crazy .” Chef Nick joined the season as an experienced chef with a unique personality. He seemed unhinged, and the rest of the crew initially commented on how he was a lot older than the rest of their team. He was resistant to critique of his work. When Chief Stew Fraser Olender asked him to garnish the dishes for guests, he refused .

“I’ve been a chef for 22 years. I think I lost my mind a long time ago.”

Chef Nick’s mistreatment of stew Paris Field was an obvious red flag. He made some sexually charged jokes about Paris, which made the stew uncomfortable. However, one of his worst moments came when he commented on Paris’ weight . When the crew was making wraps one day, she added mayonnaise to hers, and Chef Nick told Paris she should probably not put too much on it. It’s one thing for a chef to have an oddball personality, but he took things a little too far when he continued to comment on Paris’ weight.

4 Leon Walker

Below deck season 3.

Leon Walker was the chef in Below Deck season 3. During his time on the show, it was clear Chef Leon had a gift. However, he was rather combative and argued with a lot of crew members during Below Deck season 3. He notably fought with Chief Stew Kate Chastain throughout the season and was sometimes unwilling to cook what the charter guests requested of him. His stint in the franchise ended after he started a fire in the kitchen because of uncleanliness . It was a mistake that could've been avoided if Chef Leon had been receptive to constructive criticism.

3 Mathew Shea

Below deck mediterranean season 6.

Typically, Below Deck Chefs either get along well or terribly with their crew. In the case of Chef Matthew Shea, he was notorious for arguing with the crew on Below Deck Med season 6. During the first quarter of the season, Chef Matthew couldn't work after he hurt his knee. When he got onboard, Chef Matthew fought the most with Captain Sandy Yawn during the season and when cameras went down. Captain Sandy said she would have fired Chef Matthew for his behavior if they weren't filming during the COVID-19 pandemic.

During the Below Deck Med season 6 reunion, Captain Sandy said she was “ mortified ” seeing his behavior back and would never work with him again. Chef Matthew pushed back against Sandy and admitted he thought she was “ one of the worst captains ” he ever worked with. After the reunion aired, Chef Matthew alleged that Captain Sandy called him a “ pussy ” and told him “ to go f*** myself, ” per Us Weekly . Chef Matthew was a good chef but an unhinged crew member on Below Deck Med season 6.

2 Mila Kolomeitseva

Below deck mediterranean season 4.

Mila Kolomeitseva was the first female chef to be featured in the Below Deck franchise. Joining the crew of Below Deck Med season 4, Chef Mila was eager to show off her skills to Captain Sandy. However, her time was cut short in the season during episode 5 after a guest called her food “ icky .” She was known for attempting to make pancakes from boxed mixes , licking a steak, and preparing inadequate food for charter guests. When Chief Stew Hannah Ferrier questioned her about her food, she was reluctant to make any adjustments.

1 Rachel Hargrove

Below deck season 8, 9, & 10.

Rachel Hargrove is one of the best Below Deck chefs ever, regarded for her impeccable skills in the kitchen. However, at times, Chef Rachel had a sour attitude when things went awry. Across her three seasons on Below Deck , one of her most unhinged moments came when she left the yacht after she didn’t want to make what the guests had requested for dinner during Below Deck season 8. Chef Rachel had a dry sense of humor, which sometimes came off wrong. Despite these faults, she’s still one of the best chefs that the Below Deck franchise has ever seen.

There have been a multitude of chefs that have appeared across the Below Deck franchise. The chef is an integral part of each crew during a charter season. Some chefs are remembered for their delicious food, while others are notorious for their terrible moments. Below Deck has had quite a few unhinged chefs who have made the seasons memorable.

Below Deck airs Mondays at 9 p.m. EDT on Bravo, then streams the following day on Peacock.

Source: Us Weekly

Below Deck is a popular reality TV franchise that focuses on a group of crew members as they work on luxurious yachts and cater to their client's needs. After the original series proved to be a success, Bravo developed a handful of spinoff shows including Below Deck Selling Yacht, Below Deck Adventure, Below Deck Down Under, and Below Deck Mediterranean.

This Season of ‘Top Chef’ Showed Off the Chef Talent in San Francisco

Through the highs and the lows, the 21st season’s three San Francisco contestants prove the city still has serious food chops

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There’s so much culinary power in the San Francisco Bay Area it’s, literally, outstanding. Between the city and wine country, the region claims the highest concentration of three Michelin-starred restaurants in the United States. Few other metro areas can offer so many cuisines a home, nor at such a high level. La Cocina , a nonprofit helping women of color develop and launch food businesses, was the origin point for award-winners including Reem’s California and El Buen Comer . Still, the city’s finest sometimes don’t get the credit they deserve.

The three San Francisco chefs in the 21st season of Bravo’s Top Chef , which kicked off on Wednesday, March 20, hold a lot of firepower, even as we’ve watched them all pack up their knives. The first episode left fans wanting as chef David Murphy of Shuggie’s Trash Pie + Natural Wine exited early. Then chef Rasika Venkatesa, formerly of Mourad , got sent packing in the sixth episode, due to an eggplant dish gone awry . As of the ninth episode, the judges also gave Dalida co-owner Laura Ozyilmaz the boot — though she still has a shot at the title thanks to Last Chance Kitchen . No matter, as all three, and the region as a whole, still have plenty to say when it comes to representing San Francisco’s food scene.

In the episode that sent the final San Francisco chef home, the judges, joined by Rochelle Hoffman of Dempze Cranberry Farm , didn’t receive Ozyilmaz’s quickfire dish well, noting there was too much honey and a sandy texture from her walnut fesenjan. But even when misstepping, Ozyilmaz’s ambition is there, which is evident at Dalida where those big swings show up in exciting cioppino riffs and a sesame horchata cocktail.

The vast majority of the episode was dedicated to the 11 federally recognized tribal nations in the state of Wisconsin. The chefs were tasked with creating a “modern Indigenous dish” with ingredients only found before colonization. The contestants ate with three-time James Beard Award-winning chef Sean Sherman , who is a member of the Oglala Lakota tribe, and Elena Terry, the Ho-Chunk founder of Wild Bearies, a nonprofit promoting ancestral farming.

The cook was fairly drama-free for all the chefs, as they prepared for feedback from a table of the usual judges, Sherman, Terry, and a few more guest critics. Ozyilmaz presented a tamal with duck, mustard greens, huckleberry sauce, and haroset. The last of those components, a mixture of fruits and nuts commonly eaten at Passover seders, represented a bit of a risk. In this case, it didn’t pay off. The judges said the dish tried to do too much and came up short, with way too many ingredients complicating the meal. That description could serve as a symbol for San Francisco dining itself; what makes sense about a restaurant painted half yellow and half green highlighting upcycled foods? Nothing, but the outlandish Shuggie’s, which belongs to Murphy, is widely considered one of the most exciting restaurants in California, ranking as a best restaurant in 2023 from Bon Appetit.

While the world has found it in vogue to turn its nose up at San Francisco, bitingly so since the worst days of the pandemic, the city’s downtown and array of pressing issues have become easy targets. That’s even come the way of the restaurant world, with some suggesting the restaurant culture is “ in a bad place .”

There are real issues in the city, amongst them income inequality so vast that just acquiring a commercial lease — before paying it — can exceed more than $100,000. But chefs, including the three featured in this season, show that the city has color, flavor, passion, and taste on a level that can go toe-to-toe with any restaurant scene in the world.

Seven nights a week the Tenderloin’s Bodega SF and its chic bar the Felix are packed with rich crab fried rice and yuzu-infused cocktails on mahjong tabletops. There’s nowhere else where pizza parlors team up with a trio of Indian American women to make “ tikka-ish ” pies. And the sheer number of pupuserias, panaderias, tamale shops, and carnitas dealers in the Mission is unbeatable; even the James Beard Foundation thinks so.

Don’t give up on San Francisco, regardless of Top Chef results and bad press. The city’s food scene is as dazzling and dynamic as the stories have led you to believe. In James Beard’s Delights and Prejudices , the chef writes about San Francisco as much or more than he writes about Paris and New York. Tuck in and order a plate of squab, one of his favorite dishes in the city, to get beyond the headlines.

At the end of the most recent episode, Ozyilmaz reflects on her time on Top Chef , where her dishes shined and stunned every week — even in team challenges . “The emotions are happening,” Ozyilmaz said. “It’s intense.”

A spread of pizzas, pickles, and salad on a blue table.

Super-Popular Outta Sight Pizza Is Taking Its San Francisco-Style Slices to Chinatown

Inside elena’s in west portal, thursday 5:30 p.m., 20 bay area restaurants and bars that closed in may.

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A Nightlife Veteran Is Opening a High-Energy Party Bar Just Right for the EDC Crowd

Come for the electronic dance music, stay for the party brunch

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An early concept rendering of Audio Bar shows a bar with music memorabilia on the walls.

Since he was a teenager, Vincent Do has been immersed in the rave and nightlife scenes. Across the southwestern U.S., Do has promoted and even produced yacht parties, raves, and DJ shows. For him, these events are more than just fun — they’re ways for him to socialize and meet like-minded audiophiles, people who want to talk about music as much as they want to dance to it. He’s been working as a promoter in Las Vegas for more than a decade, but he says the city is still missing a proper party bar for lovers of electronic dance music — a concept he says that Scottsdale, Arizona has nailed but that Vegas still finds elusive.

When it opens later this year at 1021 S. Main Street, Do’s Audio Bar will lean into the EDM theme. Do plans to have memorabilia on the walls — much of it autographed by DJs and hip-hop artists. He’s planning a rotating gallery, populated by the paraphernalia and mementos of event photographers and stagehands. And even the bathrooms will pay homage to events like Coachella and Burning Man.

“Audio Bar is what we call a high-energy party bar,” says Do, who is a managing partner in the business. “It’s a party where the energy inside will permeate to outside.” People can dress casually, he says, which is an important element for cities that still reach 90 degrees at night during the summer season. And although the concept may seem on its face like a cross between a club and a bar, Audio Bar is “definitely not a lounge,” Do says.

By day, Audio Bar will function as a listening bar , with record players and headphones available for visitors to peruse through the bar’s collection of EDM vinyl. “We’re trying to recreate that feel from back in the day with record stores, or even Blockbuster,” says Do. “You used to go to stores and be able to meet people that really love music, where you can chat with the person behind the counter.” Do says that nightclubs are too loud to have that kind of conversation with other music lovers, so Audio Bar will function as a way to achieve that social element — at least until the music gets pumping after dark. And on Saturday and Sunday mornings, it will host brunch, much in the spirit of the raucous midday bacchanalia that is Lavo’s party brunch.

View this post on Instagram A post shared by Audio Bar - Las Vegas (@audiobarlv)

Audio Bar joins other Vegas nightlife destinations that straddle that line between nightclub and lounge. Bruno Mars’s Pinky Ring opened last fall with live jazz music, a packed dance floor, and no-phones-allowed policy. And Jing in Downtown Summerlin threads the needle between restaurant and ultra lounge — even if it commands a more effortful dress code than Audio Bar requires. That’s not to mention the Fremont East block, with its barhop-ready high-energy bars. Its closest approximation may be the now-closed Artifice Bar , just across the street. Corner Bar Management is currently transforming that space into the private membership Doberman bar.

Do worked for years as a club promoter in Southern California and Scottsdale, Arizona, and he says it’s the Scottsdale vibe he wants to bring to downtown Las Vegas. The secret, he says, will be actually good EDM music and a dress code that doesn’t require visitors to think twice about what they’re wearing. “Truthfully, one thing Scottsdale has going for them is they really do have a lot of attractive people that go out,” says Do. Game, set, match, Las Vegas.

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Superyacht Chef
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The Superyacht Chef
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 5th Superyacht Chef Competition in Monaco brings nine talented gastronomic magicians under one roof to showcase the art of gastronomy at sea to the world.

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The Sultan of Oman is selling his magnificent 509-foot yacht. The vessel flaunts a palatial owner’s suite, saloon, and cinema. To keep the royal in the best of health it has a medical room, dental care room, and even a fully equipped operating room.

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Inspired by Lego bricks could this megayacht the most luxurious in the world? Its vertically stacked levels are made of glass and offer breathtaking views of the ocean from all sides. It features multiple swimming pools, glass elevators, wine cellar and a kids area.

Jeff Bezos and Mark Zuckerberg are so rich that they have support vessels to accompany their megayachts. The shadow vessels carry their jet skis, submarines, and helicopters, and for the first time, they are docked close to each other in Fort Lauderdale.

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