Life As A Superyacht Chef - Tim MacDonald

Tim MacDonald - Biography Brief

I grew up in Melbourne Australia. My fascination for cuisine became apparent early on in life. I have completed an apprenticeship in cookery, and since have spent twenty years as a head chef in a variety of restaurants in Australia and London. Since then, I made the transition from restaurants, to, personal cooking on motor yachts and villas. My knowledge of world cuisine ensures that every day guests get an extensive menu to choose from that will satisfy everybody at the aft deck table.

1. What got you into this fabulous industry?

I had a restaurant friend who entered the industry in bizarre circumstances, as Melbourne Australia has no connection with yachts at all. I followed the exchange rate five years later.

2. What is your favourite style of cooking?

Essentially the first lesson you learn is that you cook what the guest’s want not what you want to cook. Having said that I prefer fresh, light BBQ Med styled dishes as was taught to us by mentor Andrew Blake back in the 90`s in Melbourne’s restaurant scene.

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?

No not really BUT…

Every guest these days will demand sashimi at any random stage. Every chef knows what this means so it’s always a battle to attain fresh fish depending on your location i.e. Caribbean Islands.

The biggest battle for chefs is provisioning. You have to be a good chef but most Michelin trained chefs struggle with the “bag of provisioning” in their first season.

4. When did you become interested in cooking?

My father used to be a civil engineer in the posh suburb of Melbourne called Toorak. I used to travel in with him to Toorak and walk the main roads, Chapel St and Toorak road admiring the pastry shops and restaurants. My want to eat what was in the shop windows combined with both my parents working led to me feeding myself at home which in turn led to an apprenticeship in the infamous BYO restaurant ONIONS in Toorak.

5. Where did you study?

Haileybury College, Melbourne Australia, and
Apprenticeship in cookery at Box Hill College, Melbourne Australia.

6. What is your favourite meal to eat in/and out?

I am currently in Bangkok and currently obsessed with Gaggan and Nahm. Small Thai salads and molecular masala gastronomy are my current influence and favourites.

7. Do you enjoy cooking for yourself, or would you rather a night out to a restaurant more?

My preference is to be at home and have my sweetheart cook her Ukrainian potatoes with bacon sitting on the couch BUT I also prefer to educate myself by eating out in the Michelin restaurants at lunchtime on the set menus. The future for chefs on yachts is the higher Michelin style of service and food.

8. Do you like watching reality TV chefs for example, Gordon Ramsey or Jamie Oliver?

Oh forget those guys! You must go back to where it all began!

Marco Pierre White is a GOD and any chef worth their salt will agree to that! Marco's original cooking series is a comfort to watch for me!

9. How exactly is it different working on board a yacht to a land based restaurant kitchen?

There are massive differences and that’s why many restaurant chefs don’t last a season.

Not only are you living and working in your restaurant you have various superiors above you on the chain that have a direct say in your career path. Most chefs struggle with this fact once they become ‘seasoned’.

Provisioning is the key to yachting for me. I would be lost without the industry great Vivien from Allservices, she is my ace in the back pocket and has been for 8 years. Most restaurant chefs struggle with the provisioning, as you have to source it worldwide as opposed to being in a static supplier situation.

In yachting, working with non-restaurant educated staff, gaining sea legs and catering to crew wants and needs are all secondary differences to Restaurant Vs. Yachts.

10. Do you have any tips for any new crew starting out on the chef route in the industry?

There was a time when Lonely Planet published a line that went something like “if you want to make a quick buck, head to Antibes and get a job on a millionaires yacht” … that was about 10 years ago.

Since then it has become increasingly harder for new chefs to enter the industry and with the new laws only professional accredited chefs will be eligible to work on commercially registered yachts. This is a positive move and to an extent will keep the quality of the chefs at a certain level. Therefore my strongest advice would be to seek formal training as a chef.

MENU

Starter
Thai crab salad with fragrant herbs, shaved coconut and sweet chilli, lime and coriander dressing

Main
A typical charter buffet, Antigua Yacht Show 2012 first place winner…

Dessert
Tetiana’s Devils Food Cake with caged vanilla bean ice cream and edible gold dust

If you would like to see more of my menus feel free to visit my website.