Biography Brief
My first season on a yacht as a sole chef involved cooking a strictly vegetarian diet for crew that loved meat. I knew then this was going to be a pretty interesting industry. A few years down the track I now have the pleasure of creating experiences for charter guests on a beautiful classic 90 metre motor yacht.
Prior to yachts I worked in various kitchens in London, New York, Perigord, Tuscany, and Tokyo.
1. What got you into this fabulous industry?
After working a summer season in Tuscany, I caught up with friends who were working on yachts. As a short-term job, I began assisting one of the chefs onboard, absolutely loved it and basically went from there.
2. What is your favourite style of cooking?
Japanese, Middle Eastern, raw.
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?
Yes all the time. Recently we had to pull off a floating breakfast set up in a remote bay in Turkey. It involved organising an inflatable table top to serve a breakfast buffet on. It went amazingly well until a massive thunder storm rolled in from nowhere!
4. When did you find your interest in cooking?
When I was in my last years at school I worked front of house part time in a French restaurant. I recall chatting to this really cool pastry chef who taught me about crème brulee, I knew then I was keen to be a chef.
5. Where did you study?
I trained in New Zealand and continued to stagier in restaurant kitchens in various parts of the world.
6. What is your favourite meal to eat in/and out?
Ramen noodle soup at home or going out I love to try anything from street food to fine dining and particularly casual family-run restaurants.
7. Do you enjoy cooking for yourself, or would you rather a night out to a restaurant more?
I love to cook for friends, and I also love to go out and enjoy someone else's hospitality.
8. Do you like watching reality TV chefs?
Not so much. I prefer to watch or listen to programmes learning more about food & culture than a TV personality. ChefSteps and Vice Munchies is pretty good.
9. How exactly is it different working on board a yacht to a land based restaurant kitchen?
In restaurant kitchens there's good banter, you can share ideas with other chefs, and enjoy the buzz of smashing out a busy service. On yachts you have the freedom of working all sections, but more importantly you're generally cooking for a smaller crowd on a regular basis so you have to focus on what particular style they prefer. An ability to be absolutely flexible and innovative with unusual food requests - especially at sea - is always a fascinating challenge.
10. Do you have any tips for any new crew starting out on the chef route in the industry?
Stay happy and sane. Keep learning and above all, enjoy the ride!
Menu
Entrée
Raukumara Cervena tartare on zuchinni emulsion with soft quail egg, nashi pear and toasted rice
Main
Five spice Duck breast, cannelloni of master stock duck leg, pumpkin puree, bok choy slaw, yuzu toasted seeds and jus, Or;
Tempura fried Tofu pocket with lentil dahl, lime coconut, heirloom carrots, crispy curry leaves
Dessert
Chocolate delice, salted caramel, mandarin, hokey pokey
