Biography Brief
Anders Pedersen - Superyacht Chef
My name is Anders Pedersen and I am a professional trained chef with 12 years experience in the yachting industry. I also have experience working in high-class restaurants, and hotels. I was working with some of the best chefs on Mallorca, to work with Marc Fosh in the Read's Hotel in Santa Maria on Mallorca was a big inspiration.
I like to spend my spare time looking for ways to get new inspiration and develop my knowledge in cooking. During a trip to Thailand, I participated in a Thai cooking course, at the famous Blue Elephant Bangkok. Also while being on a retainer, I voluntarily worked in Käfer’s restaurant, in Munich, for some time.
1. What got you into this fabulous industry?
During my childhood and teenage years I travelled around Italy, France and Spain. After I graduated from school, I was eager to cook, I always used fresh herbs, vegetables and ingredients – which are also very typical for the Mediterranean cuisine. I decided to start my journey exploring food further, when I fell in love with Mallorca, and started my first job in the yachting industry. I am so happy that in this career I am able to combine my two biggest hobbies, travelling and cooking.
2. What is your favourite style of cooking?
My cooking is aimed to be of a very high standard, based on light cuisine, inspired by French, Asian, Mediterranean and Scandinavian gastronomy. One of my specialities is Sushi - in a wide variety.
I am also familiar with cuisine from other countries such as; Thai, English, Italian, Spanish, German, Greek, Mexican and Indian. During the last 12 years I was also able to gain a lot of experience in various dietary requirements.
In December 2013 I participated in the Chef competition at the Antigua Yacht Show, and won the 1st place in the 'Yachts of 160ft +' category. The theme of the competition was ‘Plant Based Cuisine’, which opened a whole new world of possibilities in healthy cuisine for me. Due to this experience, I am now experimenting with plant based cuisine, and put even more thought into the healthy and ecological aspect of my dishes.
3. Have you ever been put on the spot by yacht guests and had to pull something incredible out of the bag that you have never made before?
Once we had charter guests from Texas, USA, and for breakfast they requested Biscuits and Gravy! Which apparently is very popular - especially in the south of the USA. I had never heard about it before and had to Google it to find out how it was made. After they had the breakfast, they called me in and said in these exact words, “you nailed it thank you so much!”
4. When did you find your interest in cooking?
Being from a small town in the South of Denmark, and coming from a family of hunters and excellent cooks, I developed my love for quality products and food prepared with love very early.
5. Where did you study?
I studied for 4 years in Denmark and finished my education successfully, with the soul focus on French cuisine.
6. What is your favourite meal to eat in/and out?
I love my wife’s home cooked meals! Her meals are mostly inspired by the fresh and organic ingredients, which are available at our local market. When I go out I love to explore new restaurants and see what other chefs are doing, to get new inspiration for my own menus.
7. Do you enjoy cooking for yourself, or would you rather a night out to a restaurant more?
Honestly, I love cooking - it is my life! But if I have some time off, I enjoy going out to a nice restaurant.
8. Do you like watching reality TV Chef programmes?
From time to time I enjoy watching Gordon Ramsey’s Hell’s kitchen.
9. How exactly is it different working on board a yacht to a land based restaurant kitchen?
On a yacht you have another kind of budget for your menus, and the menus I can do are personalised to the likes and dislikes of my guests.
10. Do you have any tips for any new crew starting out on the chef route in the industry?
Network, learn from other chefs, enjoy the ride and always keep the right attitude and spirit!
MENU
Refreshing Alcohol Free Cocktail
Pink guava, papaya, green tea with a touch of mint & ginger beer soda
Amuse Bouche
Butternut pumpkin, coconut, tamarind & chili cappuccino soup served with coriander foam
Starter
Low carb Caribbean style maki sushi served with soy sauce, wasabi & beetroot pickle ginger
Main
Vegetable ravioli tricolore filled with slow roast bell pepper & served with a rustic tomato, basil ratatouille & white almond foam
Dessert
Cashew panna cotta with passion fruit couli served with fruit caviar, pineapple, mint foam & crispy almond tuiles
