nina wilson yacht chef

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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 us to see her learning process as a Sous Chef on board one of thew industries more popular charter yachts.

More recently, Nina has taken to YouTube where she has carved out a very successful yacht chef YouTube channel (more on that later!)

Perhaps, you have only recently discovered Nina Wilson and her galley talents, if so, you may enjoy the first half of this interview which took place back in 2018 when Nina was still a crew chef. Skip to the end if you are looking for the updated questions and answers from the start of 2022 when Nina had left her first head chef role.

Nina Wilson Interview: As The Crew Chef 2018

Can you tell us more about how you got into being a superyacht chef?

I grew up looking through my parent’s photo albums – it was filled with amazing snaps of them at sea working on these glamorous yachts (with very interesting hairstyles – it was the 80s!) After seeing how much fun they had and hearing all their crazy stories, I always knew I wanted to work on the ‘white boats’ as we call them in Australia.

I started out as a stewardess for 2 years, then moved out on deck as a deckhand for another 2, even completing my Yachtmasters! After a stint back in Australia working with my partner running a small sailing yacht, I discovered how much I enjoyed cooking – and then decided to move into the galley! Maybe after two years, I’ll try engineering …. Just joking!

How long have you been in yachting for? How easy was it for you to land your first yacht job?

I started back in 2014 and got my very first job as a sole stew within 24hrs of landing in France. Talk about lucky timing! I have always used agents, Peter Insull got me my very first job. YPI and Bluewater have also been great.

Read more: Crew agents list to help you get started in yachting

Where did you study, and what qualifications do you have from it?

When I made the decision to move into the galley I knew it was important to get some culinary training to give me a good start. I completed a month-long intensive course at Ashburton Chef’s Academy, and I highly recommend it! I left with a Level 2 in Food Preparation and all the necessary hygiene and food safety certificates.

What made you make the decision to transition from deck hand to the galley?

I was a deckhand on a yacht based in the UK – it was always cold and raining outside! So I was forever looking into the nice warm galley with all the delicious food …. I had always enjoyed cooking and after cooking for 8 guests on a tiny sailing boat it really cemented the fact I enjoyed creating meals a lot more than polishing stainless.

Who has the better uniform? The deck department or the galley?

I’ve got to be honest, I’m not a huge fan of my chef whites – at 5’2 I had to get some specially made and even then they are baggy. Sorry, but I loved wearing board shorts and a rashie all day!

What does a normal day look like for you off charter?

Starting at 8 am, getting ahead with lunch prep before then putting up some brekkie for the crew at 10 am, usually a fruit plate with either a smoothie or muffins – maybe even eggs and bacon on a special day! I’ll then crack on with lunch, trying to squeeze in a bit of dinner prep if I can. 12 pm lunch goes up, and I’ll take a break for 2 hours after that. In the afternoon, along with dinner prep, I’ll try to fit in a few cleaning jobs to keep on top of things. Dinner goes out at 6 pm and I’ll try to smash out the clean down as fast as possible after that!

What does a normal day look like for the sous chef on a charter?

Starting at either 7 or 8 depending on what the head chef has asked me – it usually follows the same routine excepting that whenever the guests are eating I’ll be assisting the head chef.

Unfortunately, they always seem to want breakfast at the same time as crew lunch….and then want lunch as I a prepping for dinner! After I put up dinner I will then take a short break before heading back into the galley to help with guest dinner – it can turn into quite a late night!

If you could have a table at any restaurant in the world for a dinner reservation tonight, which one would it be, and who would be your dinner date?

Tonight I am craving pasta so much! I would love to head back to a restaurant in Villefranche , Marechiaro. The owners came sailing with my partner and I when we were running the smaller yacht together. Their carbonara is amazing  – they deep fry the pancetta and sprinkle it on top! I need to stop thinking about it…..I’m so hungry now.

Nina Wilson Interview update: 2022

What has been the most interesting thing you learnt from stepping up from sous chef to head chef.

Having to explain everything extremely specifically! Unsurprisingly, people are not mind readers ha!

What does a typical day look like as a head chef when working with a Sous Chef?

6/7am I wake up and bake bread, prep proteins for all meals, make breakfast platters. The sous chef joins around 8am depending on the guest movements.

8am – 11am is breakfast service whilst also prepping desserts for the day. I send daily menus off to Chief Stew to put forward to the guests.

11am Guest lunch prep with the sous chef fully swinging into cooking crew lunch.

12pm crew lunch is served, with a small break ideally for us both to sit down and eat! The sous chef goes on break, I continue with guest lunch prep and try to finish all the desserts for the evening as well.

2-3pm is usually guest lunch time.The sous chef returns from break to assist with guest lunch. After guest lunch I go on break for 2 hours.

3-5pm The sous chef prepares crew dinner I return from break and start immediately on guest dinner prep.

6pm Crew dinner is served so we try to sit for a bite to eat.

6.30 Sous chef starts on canape prep, I continue with guest dinner prep. The sous chef and I try to fit in a quick meeting to plan the nest days menus, and make a list of what we need to defrost. Anywhere from 9pm onwards is the guest dinner service, usually ending around 11pm.

Then we clean down the galley and pull items from freezer to defrost.

Bed time! 

What was your favourite yachtie memory from 2021?

Going provisioning in San Diego at Specialty produce after a season in Alaska – the change in quality of produce made me SO HAPPY! 

How did you manage your time differently as a head chef (opposed from previous Sous Chef roles)?

Yes, I had to learn trust and delegation – and also forced myself to sit down for meals! 

What were some stand out dishes from your recent season for the guests?

The halibut burgers, caught the day before. Incredible. Also the spot shrimp tacos were a huge hit!

Favourite part of working in the galley on charter yachts?

Getting to be creative everyday!

What difficulties did you face with stepping up? 

Interpersonal relations.

What do the days leading up to a guest pickup look like for you?

I’m usually planning a few menus. Then getting all of the ice creams & sorbets and frozen desserts made, getting sauces, stocks done. Baking off a few extra sourdough loaves to have ready in the freezer! 

What was your favourite ingredient of 2021?

Halibut! we had sooooooo much halibut!

What has been the greatest achievement (or praise/feedback) you have had recently? 

That I made the best chocolate dessert the guest had ever had!! I love it when they describe specific elements of the dish and why they loved it, it means they truly appreciated it. 

What advice do you have for new chefs coming into the industry?

Prep ahead and always have alternative ideas. And if the guests change their mind, just go with the flow. Don’t get caught up in what you had planned – always move forward! 

What advice would you tell your old crew chef self, now that you have head chef experience?

Cook faster! Plus, be more confident about your crew food – they are being treated well! 

How did covid affect your life on board?

The guests were not eating off the boat, so it was allllll meals onboard.

How did the crew chef YouTube channel come about, and of course- will it continue? (Please say yes!) 

I filmed a Atlantic crossing for Jared Watney, however he never ended up using the footage so I asked if I could put together a youtube video from it and after posting it went on from there! It really took off in a way that I certainly wasn’t expecting. 

What are your plans for the next 12 months?

Look for a rotational position – as my wedding is coming up in September, and I’m not planning on missing it haha!

You can follow more of Nina’s antics at her Instagram account, or over on Youtube.

Hello, I produce ABC Statewide Mornings in Tasmania if we keen to speak with Nina Wilson this morning as she is in Tasmania. Are you able to please put me in touch, or to pass on my contact number – 0409 344 679. thank you, I appreciate this, Rachel

IS crew life as crazy and incestuous as on Below Deck?

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Nina shares all her passion and talent with you over a cram packed course of dishes to equip you as a private chef on superyachts or land.

Nina wilson.

Nina is currently head chef onboard a 67m Super yacht, and she is presenting the Superyacht Chef Cookery House Course.

She was born to yachting parents and grew up looking at photos of their super yacht circumnavigation. This made her dream for a life on the high seas.

Nina's Course:

• 23 dishes, including Canapés, Guest & Crew dishes & Desserts
• Provisioning, Crossings and Guest Preferences videos
• Sample Guest Preference Sheet
• 3 Sample Menus provided for Guests, Family Style and Crew
• Instagram: @thecrewchef
• Youtube: TheCrewChef

"I am so pleased to present this Superyacht Cookery course for mymuybueno Academy of Culinary Arts. Since I started sharing my work on social media, there have been many questions about how to get a job as a chef onboard a yacht, what recipes and techniques are needed, would I write a cookbook etc. To have the opportunity to create this course means I can present this as an answer to those questions! We've designed this course to provide aspiring individuals with the finest foundation in the yachting industry.  We've built it to include a variety of dishes and techniques that will equip participants with the skills and knowledge needed to excel in the world of super yacht cuisine. I couldn't be more thrilled about this endeavour and the potential it holds for those looking to embark on a successful journey in this remarkable industry."

Nina is currently Head Chef onboard a 67m Superyacht, and she is presenting the Superyacht Chef Cookery House Course. She was born to yachting parents and grew up looking at photos of their super yacht circumnavigation. This made her dream for a life on the high seas.

Her obsession with food also began early, preferring to watch cooking shows rather than cartoons. Plus, with her parents afore-mentioned world travels, she got to get a good taste of the world through their cooking from her childhood coastal home in Queensland, Australia.

Post-school she took a few career detours, training to become a dive instructor on the Great Barrier Reef, skippering sailing boats in Greece, and even starting an officers courses before finally realising that I she should be around food for most of her waking hours.  

After running a small sailing yacht with her partner and jumping into the ‘chef’ role a little bit blind, she decided to get into the cheffing world and attend culinary school. Since then, she has stepped in front of the chopping board and not looked back.

She has been very lucky to work under some brilliant head chefs, and she attributes most of her culinary education from being on the job – especially working on fast paced charter yachts where you never know what the guests are going to order.

Working onboard a yacht, where the menu changes daily and the guests change weekly – being adaptable is a key quality that she has had to develop as a chef. Luckily, she loves her job and it’s safe to say that she is food obsessed – at her happiest with either a very sharp knife or a loaded fork in hand. 

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Episode 124: Nina Wilson, Superyacht Sous Chef

April 16th, 2020

42 mins 3 secs

Link with Timestamp

Download MP3 (40.6 MB)

About this Episode

Show Description:

Nina Wilson (@thecrewchef) is a superyacht sous chef from the United Kingdom. She prepares exotic, tasty meals around-the-clock for an elite clientele who demand the highest level of culinary expertise. And she creates these feasts while floating on a yacht with no supermarket expertise.

In this interview, Nina discusses her passion for joining the superyacht industry as a sous chef, the key lessons she has learned while cooking high-end meals for wealthy clientele on a yacht, and the difference between her position and a chef in a brick and mortar restaurant.

Show Highlights:

3:00-14:00: Nina discusses how she became passionate about the superyacht industry, how being a sous chef on a boat is different than a brick and mortar restaurant, and how the menu is created 14:00-21:00: Nina talks about how her traveling has impacted her cooking, the craziest meal she has ever cooked, and how she can build relationships with her superyacht guests. 21:00-28:00: Nina touches on the Coronavirus pandemic and the influence on the industry, as well as the best and worst aspects of being a sous chef. She also talks about what her ultimate dream is after she is done being a sous chef. 28:00-36:00: Nina discusses what it's like to move to a new country at age 19, the essential takeaways from being a sous chef, and how she takes negative feedback on her dishes. 36:00-42:00: Nina ends the show by explaining how she will reach head chef status and how she wants to be remembered in this life when it's all said and done.

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The Crew Chef: Nina Wilson’s Net Worth and Earnings (2023)

Everything you always wanted to know.

Joshua Smith

Founder and Editor at Cruising Freedom

This is the definitive guide on The Crew Chef for 2023.

Over the last several years, I have spent many hours watching and researching everything I could about The Crew Chef to learn more about her journey.

If you wanted to know:

➜ How much The Crew Chef earns

➜ If she’s single or has a boyfriend

➜ What happened to her in the past

➜ Ways you can make money while cruising

➜ How you can start crossing oceans

Then you’ve definitely come to the right place.

Before we start, a quick introduction from me…

The Cruising Freedom Author

Ahoy, Matey! I’m Joshua from Australia.

I’ve built the perfect business to sail the world.

A business model which can allow me to:

➜ Own a catamaran debt-free

➜ Go for weeks without WIFI

➜ Create semi-passive income

➜ Inspire others to dream big

But more on that later… 🙂

The Crew Chef FAQs (December 2023)

Motor Yacht Loon

Crew Member

Nina Wilson

Captain Paul Clarke from Australia

Mediterranean

Nina generally keeps her content up to date.

Past Cruising

She was previously on another yacht but was either fired or she resigned.

What happened is that they forced her to remove her past videos upon leaving the boat. Sad!

At this time, I estimate The Crew Chef (Nina Wilson) to have a net worth of $920,000 USD.

This is because she’s able to save a fortune by working and living on her boat.

Making Loot

In addition to making $12,000/month during the cruising season, she’s probably making an additional $7,000 to $15,000 per month with her YouTube channel.

But how? Well, it’s through YouTube ads and brand sponsorship deals.

Collaborations

Her biggest and best collabs have been with Tilly.

The Crew Chef (Nina Wilson) appears to be single and doesn’t have a boyfriend, nor has she ever been married.

Future Plans

Where to next? She’s planning to spend a few more season in the Med.

Key Takeaways

What can we learn?

➜ You can get paid well to go cruising

➜ Consider a remarkable career change

Nina is a wonderful creator who shows us the inner workings of superyachts from the kitchen. I hope she continues to create for years to come!

Create Your Own Cruising Freedom

Hey! 😃 it’s Joshua again…

I’ve been very inspired by her food and her travels…

Some say I’m obsessed, but sailing the world is my childhood dream.

She’s living the dream, but that dream isn’t actually that far away.

I mentioned earlier about discovering the #1 cruising business model.

With this exciting opportunity, I’ll be able to:

➜ Generate a sustainable full-time income through learning basic skills

➜ Fund the purchase of my first sailing catamaran without any loans

➜ Do it without selling to friends and family (I found a better solution!)

➜ Share my lifetime passion for sailing, cruising and global adventures

Keen to discover more? Jump on the free training right now. 👨🏻‍💻

(I share more about it on the next page…🙂)