yacht crew chef

Everything you need to know about being a superyacht chef

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• Dockwalking for yacht chefs [updated 2022]
• The Ships Cook Certificate: What you need to know
• How to get a job on a super yacht as a 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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About the Chef

The chef aboard a yacht is a professionally trained culinary expert that is in charge of all guest and crew meals, provisioning and complete management of the galley. Effective organization of the galley involves a wide range of skills including but not limited to meal planning, provisioning, food safety and hygiene as well as administration and inventory. This position requires strong communication skills, extensive food/nutrition knowledge and creative plate presentation. Typically, the successful candidate will have at least two years working aboard a yacht of similar size in addition to shore side experience.

Job Responsibilities

• Provisioning of all food items
• Guest and crew meals and nutrition
• Food safety and storage standards
• Adhering to budget
• Galley and food inventory
• Galley safety and sanitary standards
• Management of other galley staff

Required Skills

• Vast knowledge of produce and ability to provision in obscure parts of the world
• Ability to provision to a budget
• Knowledge of nutrition, diets and allergies, food safety and storage
• Menu planning, varied repertoire and wine knowledge
• Excellent creativity and presentation skills
• Excellent communication skills and positive attitude
• Organized, time management and adaptability
• Accounting and computer skills
• Ability to overcome seasickness

Salary Modifiers

• Specialty cuisine experience/certification (i.e. vegan, macrobiotic)
• Experience provisioning in designated cruising area
• Resume “wow” factors (i.e. culinary competition winner, Michelin star head chef position)
• Limited computer skills

Position Statistics

Career path, executive chef.

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A Yacht Chef is a position integral to ensuring that guests have an amazing yachting experience by creating unique and unforgettable meal experiences. 

Gastronomy and the art of fine dining has become as integral a part of the superyacht experience as the water itself. Superyachts offer the ultimate luxury escape, and that must be reflected in the exquisite food served to guests throughout their time onboard. A Yacht Chef is the mastermind behind creating unique and unforgettable meals. 

A yacht Chef is predominantly in charge of guest and crew meals and managing all aspects of running the galley. Superyacht guests are accustomed to eating at the best restaurants and unsurprisingly because of this, expectations can be very high. Superyacht Chefs are therefore expected to provide a wide range of cuisine, adapt to different dietary requirements, deliver high-quality food prepared upon request and keep the crew well fed.

The galley will run with different chefs depending on the size of the yacht:

• Head Chef — The Head of the galley and as such the chef responsible for all the food that is served. On some yachts this is a Sole Chef role, whilst on others the role will involve managing other Chefs.

• Sous Chef — This role works closely with the Head Chef, assisting them and potentially covering for them in their absence. Every yacht is different, so on some yachts the Sous Chef is also in charge of preparing crew food, while other yachts may have both a Sous Chef and a Crew Chef.

• Crew Chef — This role is primarily focused on cooking for the crew of the yacht. A Crew Chef is a role usually found on larger superyachts where the number of crew is greater, so a separate Chef will be employed to make sure the crew’s needs are met.

• Galley Hand — A Galley Hand is normally found on yachts over 100m in length. Depending on the type, size and itinerary of the yacht, the duties of this role can include meal prep, galley cleaning and assisting with crew food.

• Cook/Stew — This position is more common on smaller yachts and is often split between cooking and Stew duties, or assisting with Stew duties, depending on the size of the yacht. Some vessels hire a Cook/Stew in the winter to cook for the crew and help with interior duties.

What does a yacht Chef do? | Yacht Chef Job Description

The main priority for a yacht Chef is to make sure that everyone on board has an unforgettable meal. A yacht Chef has access to the best quality ingredients available, so it is up to them to use their creativity to produce the most awe-inspiring dining experience. 

A Chef onboard some of the most advanced yachts in the world has the opportunity of experimenting with some of the finest quality ingredients in the world, and often not easily acquirable on land jobs. They may be asked to spontaneously pull out ‘all the stops’ and let their imagination run wild. Or, they might be requested to provide innovative and exciting meals for guests with strict dietary restrictions. 

As a yacht Chef, adaptability is key. Some guests may want simple home cooking; if they ask for a burger, it's up to the Chef to make it the best, tastiest burger that they have ever eaten! If the guests want spaghetti carbonara, they need to make it taste like an Italian grandmother’s spaghetti carbonara! 

While Chefs still have a certain budget to stick to, one difference between working on a yacht and in a restaurant is that they don’t have to worry about trying to make a profit. All they need to do is keep the owners, guests and crew happy. 

As well as creating stand-out meals, Chefs are in charge of budget management,  provisioning, and ensuring that the galley adheres to strict standards of hygiene and cleanliness. It is their responsibility that everything runs smoothly in the galley. A Chef works closely and liaises often with the Chief Stew , to ensure that guests receive a seamless streamlined service from the galley to the table.

The responsibilities of a yacht Chef include:

Meal preparation for both guests and crew

Daily menu planning 

Liaising with the Chief Stew or Head of Service to deliver seamless service

Food provisioning and inventory checks

Organisation of the galley and maintaining cleanliness and hygiene 

Supervision of a team of Chefs (depending on the size of the yacht)

Budgeting and accounting

Soft and hard skills required to be a yacht Chef

Yacht Chefs should show real passion and enthusiasm for what they do: many successful yacht Chefs do stages and additional training during their time off. The ideal candidate demonstrates a diverse repertoire, flexible and adaptable qualities, and the ability to work well under pressure.

The skills of a good yacht Chef include:

A genuine passion for cooking

Diverse knowledge of produce and the ability to provision all over the world

Menu planning knowledge

Ability to skilfully multitask

Ability to handle criticism 

Creativity 

Presentation skills

Excellent communication skills and a positive attitude

Organization and time management skills

Cleanliness and hygiene

Flexibility and adaptability

Ability to work under pressure

Mandatory certificates needed to work on board a yacht 

All crew members regardless of position and seniority need to have a valid STCW Basic Safety Training certificate, along with a recognised Seafarers medical certificate, the most popular being the ENG1 which is issued by an MCA (Maritime and Coastguard Agency) professional medic. 

Without these two certificates, it is not possible for crew to work on board a yacht and a Recruiter will not be able to assist you in finding work onboard a yacht.  For more information about mandatory certificates please visit our Mandatory Certificates Guide .

Are you ready to secure a Chef position on board a yacht?

Become a member of YPI CREW and connect with our recruiters so they can guide you through your job search. 

Each of our recruiters is specialised in crew placement for a particular department and they will do their best to get you an interview on board a yacht. They will also advise you on how to best present your experience and skills and prepare for a yacht job interview.

YPI CREW TEAM

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Let’s get started. Call us on +33 (0)4 92 90 46 10 or email us.

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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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Yacht Crew Meal Ideas For Superyacht Chefs

Often Superyacht chefs get caught up in planning meals for guests during a charter and their brains go blank when it comes to deciding what to cook for the crew on board. To help you out this charter season, we spoke to three Superyacht chefs who were happy enough to share their yacht crew meal ideas for fellow chefs looking for a bit of inspiration.

Chef Sara Faria Lubliner

“When thinking about crew meals I prefer to do options that can turn into completely different styles and moods. I work usually on motor yachts with +/- 50m, so this is for this size but I have that in mind when in bigger vessels too and just have more options and bigger portions. Therefore I divide dishes into:”

• grains salad
• a couple of dressing on the side
• one carbohydrate
• hot vegetarian protein dish
• animal protein
• a couple of vegetable sides.

“This is the basic thought, keeping that in mind I will apply this to a theme, and on my last vessels, the all-time favorites were: Mexican, Indian, and poke. Keeping more options and variety when people are feeling like a “cleaner” lighter meal they can just do a big salad and add the protein and cooked vegetables to it for instance. For the crew that cannot live without their carb portion, they can have a little of everything. And the same for the ones that are more plain eaters; then they can choose the meat, carb and cooked vegetable option. A good variety as well makes sure everyone is getting all the vitamins the body needs. And obviously happy and healthy people work better and have a better quality of living.”

Chef Luca Mansueto

“On charter, there’s normally limited time to enjoy a meal, whatever the crew can scoop into a bowl will be a win, such as:”

• Chicken curry with couscous salad
• Beef stew with veggies and rice
• Pasta (with whatever type of sauce)
• Shrimp ceviche or tuna
• Pies or quiche (ham&mushrooms or pumpkin or ricotta and spinach)
• Hamburgers, Pizza, or Hot dogs (good solution when the guests fancy some, making more for the crew will be appreciated)
• Salads (with plenty of ingredients will give the chance to the stewardess to have a nutritious light meal)
• Roast beef and potatoes (great for those hungry deckhands)

Yacht Chef Dean Harrison

“I absolutely love curry and love cooking it even more. The depths of spices and flavours makes for a super comforting dinner for the crew. Especially if you want to make the English happy but you may confuse the Americans.”

For a crew curry night I would cook:

• Saag paneer
• Chicken tikka
• Prawn masala
• Channa masala
• Steamed rice

If you enjoyed reading our article on yacht crew meal ideas, check out our interview with head Superyacht chef, Even Mende discussing plant-based cooking on board, here.

Lucy Johnson

Related articles, the crew network – top jobs this week, bluewater announces the 2024 superyacht chef competition – everything you need to know, 2024 superyacht chefs’ competition at the myba charter show. theme, dates & where to register, galley crumbs: 5 essentials for yacht chefs to boost self-care.

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Yacht & Superyacht Chef Jobs

Find the latest chef jobs posted by superyacht crew agencies from around the world:.

Use the keywords Head , Sous , Cook or Crew Chef to refine your search or view all yacht chefs below.

F i nd the latest chef jobs posted by superyacht crew agencies from around the world.

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Exciting summer itinerary with charters in some amazing off the beaten path locations. The ideal candidate will have proven Crew / Sous chef abilities on similar sized vessels, ideally with 1-2 years already ...

Job Details:

Job ID: #7068 Job Type: Full Time Start Location: Italy Start Date: 01 Apr 2024 Qualifications (Essential): STCW Basic Safety Training 95 (2010), ENG1 (or equivalent Seafarer's Medical Certificate) Languages: English Min Yachting Experience: None Gender Required: Any

REPOST DUE TO NEW START DATE OF MID MAY

We are looking for an experienced crew/third chef for an awesome 90m motor yacht to join mid May is Savannah on a 3:! rotation package. There is a strong team in the galley with excellent head chefs and two second chefs that rotate. This yacht al...

Job ID: #7028 Job Type: Rotational Start Location: United States Start Date: 20 May 2024 Qualifications (Essential): STCW Basic Safety Training 95 (2010) Essential Visas: B1B2 Languages: English Min Yachting Experience: 1 Season Gender Required: Any Smokers: No

Head Chef 60m+ Private Charter Motor Yacht

Wilsonhalligan are looking for a Seasonal Head Chef for a 60m+ Private/Charter Motor Yacht. The ideal candidate will have at least 2 years charter experience on similar sized vessels and strong land based experience within high end restaurants. The vessel has a busy summer itinerary planned and could be a great opportunity for an experienced Chef to show off their culinary skills. Please note, male applicants would be preferred due to cabin arrangements onboard. STCW ENG 1 Level 2 food & hygiene SCC Package- Salary: DOE Seasonal: April - October

Looking for female Sole Chef to start at or around the beginning of April 2024. We are looking for a culinary trained Chef with yachting, or similar, experience; being self motivated, energetic, able to produce varied menus for charter clients needs, able to provide healthy & nutritious meals for the crew and with yachting style accounting knowledge. Seasonal Med based position, 3.5 days leave a month, salary DOE.

Point of contact: [email protected]

Male Chef~ 41m private/charter

Seeking an experienced, personable, Culinary trained male Chef for a private/charter 41m M/Y currently based in the Bahamas. Ideal candidate will have experience working on similar sized vessels and being confident with varied cuisines/diets and be charter savvy.

Active, energetic candidates would be best suited for this program. Lovely younger crew that enjoy having fun together. They enjoy water sports, diving and fitness. AMAZING US owners with 3 well behaved children that are a joy to have onboard.

Position can be for the rest of the season or could go permanent for the right candidate.

B1/B2 in hand, ENG1, STCW.

Start: ASAP or after the 30th of March. Salary: $9000pm

Point of contact is [email protected]

Cook 27m MY Private and Charter Based in Nice Cruising France, Spain and Italy Seasonal position 4 crew 4000 Eur

Point of contact [email protected]

Chef required - 32m MY April Start Seasonal position until Mid October Cruising Greece and Turkey this season The yacht runs with 5-6 during the season Privately owned The chef needs to be confident and experienced in all cuisines although yacht experience is not essential Salary DOE

MUST BE AMERICAN OR GREEN CARD HOLDER Malibu, California Estate is looking for a male or female Chef for 9 months +/-. Accommodation will be provided as well as a car for work purposes. Lovely family of of 4. Start date is mid-April and the end date is approximately early 2025. Salary is based on experience. Point of contact is [email protected]

Rotational Chef

SEASONAL YACHT CHEF (ON MONTHLY ROTATION) 40+m MOTOR YACHT - START DATE 1ST MAY 2024 Essential requirements: Previous experience onboard yachts or private UNWI households as a sole chef with solid references. Female chef due to cabin arrangements Knowledge of diabetic menus and ingredients. Only candidates who are currently in or close to Europe will be considered. Position Description: An exciting opportunity for a skilled chef to work in rotation with the head chef onboard a 40+m motor yacht based and cruising in the Mediterranean.

POSITION: CHEF SIZE OF THE YACHT: 40 m PRIVATE/CHARTER: CHARTER BASE/ITINERARY: ITALY/SPAIN PERMANENT/SEASONAL: SEASONAL START DATE: MID END OF MARCH HOLIDAYS: 3 DAYS PER MONTH SALARY RANGE: DOE

Head Chef needed for 61 meter private motor yacht. Full time or rotational. The yacht is currently in the Med and will do the summer season there. After the summer they will cross to the Caribbean. Must be culinary trained and well versed in all types of cuisine. Drama free. Friendly and professional demeanor. Must have B1/B2 in hand. English as your first language. American owners. Point of contact is [email protected]

Male sole chef 46m Private Cruising around Amalfi coast Seasonal position till end of September Experience with Keto diet a plus Salary DOE

Head Chef 70m+ Private and Charter Dual season 60 days leave Salary DOE

Point of Contact [email protected]

DC4041 – RELIEF CREW CHEF REQUIRED FOR THIS 50M+ PRIVATE MOTOR YACHT

Start date: POSITION FILLED Itinerary: Middle East with a possibly crossing to the Med Experienced Crew Chef required for a 50m+ MY; with at least 2yrs experience on yachts above 45m and confident cooking for a crew of 12. With a possibility to become permanent if so the yacht will stay in the Med for the next few seasons. More info to follow at interview stage. REQUIREMENTS 2yrs experience on yachts above 45m STCW95 ENG1 PACKAGE Salary: 4000 EUR a month Flights Medical cover

DC4042 – SEASONAL CHEF REQUIRED FOR A 40M CHARTER MOTOR YACHT (RIVER CRUISE)

Start date: POSITION FILLED Itinerary: Holland, Belgium, France, Germany We are looking for a highly experienced Charter Chef for this Luxury River Cruise catering up to eight guest. The Chef de Cuisine is solely responsible for all food service of highest caliber on board the vessel including both (8max) guest and (7) crew meals. Working with the hotel manager, the chef shall develop all weekly menus, taking into account any guest food allergies or expressed preferences, provisioning requirements, and availability of fresh, local ingredients. Each charter is 6 or 11 nights. Every meal is with finest crystal and china; each meal is an event, carefully planned and prepared with the freshest produce for an extraordinary culinary experience. The chef will have daily interaction with the guests throughout the cruise and must be both articulate and personable. REQUIREMENTS STCW95 ENG1 Prior experience as a chef aboard a luxury hotel barge or a super yacht, in fine dining establishments (Michelin-starred or equivalent caliber or renown preferred, though not required), or as a private villa/ski chalet chef in Europe EU residency and/or a legal right to work in the EU without restriction A valid EU driving license (preferred). PACKAGE Salary: 10000 gross per month so you will receive approx. 6000EUR Net Exceptional cash gratuities (while variable and at guests discretion), typically ranging from 25.000 30.000+ each season. Leave: 31 vacation days during ship repositionings and between some 2 week charters. Every Saturday evening off on 6-night cruises. Private cabin

DC4043 – ROTATIONAL OWNERS HEAD CHEF REQUIRED FOR THIS 100M+ PRIVATE MOTOR YACHT

Start date: POSITION FILLED Itinerary: Mediterranean Experienced Head Chef required for a 100m+ MY. You must have experience from an 70m+ MY in a similar role. More info to follow at interview stage. REQUIREMENTS Previous experience from 70m+ MY STCW95 ENG1 PACKAGE Salary: 8000-9000 EUR 3:1 rotation Flights Medical cover

Head Chef for 74 meter private yacht

72 meter private yacht is looking for a Head Chef. Ideally, someone young and ready to take the next step in their career. Male due to cabin arrangements. This position is to start in early May in the South Pacific. Salary based on experience. 60 days leave, the first year and 90 for the 2nd year. Full medical and dental. Schooling paid for after1 year. Point of contact is [email protected]

38 meter Ft. Lauderdale based yacht is looking for a chef to start first week in April. Female due to cabin arrangements. Young, bubbly and energetic. Full time position. Boat is private but will do light charters in near future. Foreign Flag Does not have to live aboard. 7 crew and max 12 guests. Relaxed program, just Bahamas and back. Could be a sous chef wanting to step up. Salary $7k-$7500 depending on experience. Guests like all American food but fancy. Point of contact is [email protected]

DC4001 – GENERAL APPLICATION GALLEY

We are always looking for Chefs so please feel free to send us your CV along with the required documentation from our check list and we will keep you on file for any suitable future opportunities. In the meantime please follow us on LinkedIn and Facebook to see our job posts.

How to get a job as a yacht chef:

Are you new to the superyachting industry? Find out all you need to know about how to find a deckhand job on a yacht or superyacht.

Yacht/Superyacht Chef Job Info

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A superyacht chef job comes with some specific training requirements. Make sure you complete the correct training.

Yacht Chef Training Requirements

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Superyacht Chef

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All crew members are required to complete the STCW 95+10 training modules.

Course dates.

The Superyacht Chef Training course is 1 day in total and coordinated by an appointment. Please get in contact with our office to arrange a date or fill out an enquiry form at the bottom of the page. To get in contact about this course please phone: +61 2 9979 9669 or email: [email protected] to enquire or use the Enquire About This Course button located below.

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Yacht Chef Training Course

Adapt your culinary talents to a Superyacht environment. Successful completion of this course will allow you to work as a chef on superyachts of any size anywhere in the world.

Chefs aboard Superyachts will be cooking for a very exclusive and sophisticated table. Formal training & qualification is essential, not only as a chef, but also as a member of a superyacht crew. A chef aboard a superyacht is more challenging than being a chef in land-based kitchens. It requires an aptitude for learning new produce, concepts & culinary variety.

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.

A superyacht chef needs to be flexible, adaptable, creative, easy going & love the sea…and the motion that comes with it whilst under passage! The chef’s understanding of the dietary needs, allergies & alternative eating habits of the crew, owners, and guests are of primary importance to a happy vessel.

Chef’s Introduction to Superyachts

Superyacht Chef’s Introduction to Yachting is a short course for chefs and cooks with existing restaurant and hotel backgrounds. The course will give you detailed training to adapt your culinary skills to chef/steward/ess positions on superyachts.

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.

The Superyacht Crew Academy instructors will show you how to meet these challenges and we look forward to helping you make the most of an exciting and rewarding career aboard superyachts..

The Main Features of Our Chef’s Introduction to Superyachts Courses

1 Day Chef Advanced Galley Management:

• Daily routines & yard periods
• Health, hygiene, rubbish disposal
• Guest chef/cook versus crew cook
• Provisioning and passage planning
• Language recognition of produce
• Loading and storage
• International cuisine
• Preference sheets and menu planning
• Guest entertaining
• Dietary requirements, cultural and allergies
• Superyacht Chef tips

For those who already have background skills on small boats and do not require the Small Powerboat & RIB Master certificate.

What Other Qualification Will I Need?

Chefs also require  STCW95+10  certification. Superyacht Crew Academy can assist with this requirement if you are not already qualified.

Training Location

The course is run from our Marina Office at 25a/5 Ponerosa Parade , Warriewood NSW Australia. The facilities are a 45min drive North of Sydney’s CBD. To see a map of how to find us, CLICK HERE

Enquire about this Course

Superyacht Crew Academy Provides training and certification for people who wish to work on Superyachts anywhere in the world and within the Australian Maritime Industry. Legal Name: Club Sail Pty. Ltd. Trading as: Superyacht Crew Academy Registered Training Organisation no. 91462

Unit 25a/5 Ponderosa Parade, Warriewood, NSW 2102, Australia.

+61 2 9979 9669

[email protected]

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Commander of the Galley

The chef is responsible for preparing and serving meals for the guests and crew., how to become a yacht chef.

To work as a chef on a superyacht, you will typically need the following qualifications and skills:

• A professional culinary education or a relevant professional cooking experience.
• Professional culinary qualifications, such as a City and Guilds Diploma or a culinary degree.
• Experience working in a busy kitchen and knowledge of different cooking techniques and styles.
• Knowledge of food safety regulations, including HACCP (Hazard Analysis and Critical Control Points) and the ability to maintain a clean and hygienic kitchen environment.
• Experience working with high-end ingredients and equipment.
• Strong organizational and time-management skills.
• Strong communication skills and the ability to work well in a team.
• Flexibility and adaptability, as superyacht chefs are often required to prepare meals for guests with a wide range of dietary restrictions and preferences.
• Good English language skills, as it is the most common language used on board the yacht.
• A valid ENG1 medical certificate, which is required for all professional mariners in the UK, is issued by a doctor who is approved by the Maritime and Coastguard Agency (MCA).
• STCW (Standards of Training, Certification and Watchkeeping) certificate, which is required for all professional mariners in the UK, and is issued by the MCA.
• An approved food safety certificate, such as a Food Hygiene Certificate level II or III is required for all professional chefs.
• Ships cook certificate is required for all yachts that are commercially registered (chartering) private yachts, depending on their flag, may also require it.
• A valid seaman’s book or a discharge book, which is issued by the flag state, to prove your sea-going experience.

It is worth noting that requirements for yacht chefs can vary depending on the yacht flag and the area in which you plan to operate, so it is essential to check the specific regulations and requirements.

Yacht Chef FAQs

What are the qualifications and experience required to be a chef on a superyacht?

A culinary degree or professional culinary training is typically required. Experience working in a professional kitchen, preferably in a fine dining or luxury setting, is also preferred.

STCW certification and food hygiene certification are also required.

What are the main responsibilities of a chef on a superyacht?

Planning, preparing and serving meals for guests and crew Managing the kitchen and food budget Maintaining the cleanliness and sanitation of the kitchen and equipment Purchasing and maintaining inventory of food and supplies

How does the chef interact with the rest of the crew and guests?

The chef works closely with the rest of the crew, particularly the stewardess, to ensure the smooth running of the dining service and to meet the needs and requests of guests. The chef also interacts with guests to take meal orders, discuss dietary needs and preferences, and receive feedback on meals.

How does the chef plan and prepare meals for guests and crew?

The chef plans menus based on guest preferences and dietary needs, as well as considering factors such as the yacht’s location and seasonal ingredients. Meals are prepared using the yacht’s kitchen equipment and facilities and may include both formal, plated meals and more casual, buffet-style options.

What is the typical schedule of a chef on a superyacht?

The schedule of a chef on a superyacht can be demanding and may include long hours, particularly when the yacht is hosting guests. The chef may be required to work early mornings, late evenings, and weekends.

How does the chef handle special dietary requirements and requests from guests?

The chef works closely with the guests to understand their dietary needs and preferences and to accommodate them in meal planning and preparation. The chef must be able to adapt to different dietary restrictions and allergies and prepare meals that are safe and appealing for guests.

How does the chef manage the kitchen and food budget?

The chef is responsible for managing the budget for food and supplies and for ensuring that the kitchen operates within that budget. The chef must be able to plan and purchase ingredients and supplies effectively and efficiently.

What are the everyday challenges of being a chef on a superyacht?

Limited kitchen space and equipment can be a challenge for chefs on superyachts. The chef must be able to adapt to the needs of guests, including dietary restrictions and allergies, which can be a challenge. Working in a confined space for extended periods of time can be a challenge for some.

How does the chef handle emergencies or equipment failures in the kitchen?

The chef must be able to handle emergencies or equipment failures effectively and efficiently, such as having backup plans in case of equipment breakdown or food spoilage. The chef is also responsible for ensuring that all kitchen equipment is in good working condition and properly maintained.

What is the typical salary range for a chef on a superyacht?

The most experienced yacht chefs working on 100-metre-plus (328-foot) yachts earnt a monthly average salary of around €8,000-plus (c. $8,715) per month in 2021, while a sous chef on the same sized vessel earnt on average €4,000 (c. $4,357) to €7,000 (c. $7,626) per month. Third chefs typically earnt around €3,500 (c. $3,813) per month.

At the other end of the spectrum, on vessels below 30 metres (98 feet), a head chef earnt between €4,000 (c. $4,357) to €4,500 (c. $4,902). This typically represents a starting salary for chefs without yachting experience, and they would usually run the entire kitchen without any additional support from qualified chefs.

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Below Deck's Fraser Accuses Chef Anthony Of "Biting Off More Than He Can Chew"

• Chef Anthony Iracane struggles as tensions rise with Fraser Olender in Below Deck season 11.
• The current charter guests, including Jill Zarin, complain about their cold dinner service.
• Captain Kerry Titheradge has hinted at a lot of firings this season, so Anthony could be the next to leave.

Coming up on Below Deck , tensions are mounting between Fraser Olender and Chef Anthony Iracane. Below Deck season 11 saw some returning cast members as well as brand-new members of the crew. During Below Deck seasons 9 and 10, chief stew Fraser worked alongside Chef Rachel Hargrove. However, Below Deck season 11 introduced Anthony took over as chef. The longer the charter season goes on, the more stressed out Anthony seems to be , and he's starting to buckle under the pressure.

Below Deck 's Fraser and Anthony butt heads over the chef's performance on board the St. David .

Bravo released a preview for the next episode of Below Deck season 11, which sees Fraser and Anthony butting heads over the latter's performance as chef on board the St. David .

Anthony complains that he can't make any more sushi rolls because he has no more rice, which causes Fraser to complain about the chef in a confessional, saying, " Chef may have bitten off more than he can chew in this job. I know it's difficult. " He adds that crew members are either up for the challenges that come from working on a yacht or they're not . " I'm just worried that he's not quite there yet ," Fraser says, referring to Anthony.

Below Deck Charter Guests Complain About Cold Dinner

Jill zarin is making chef anthony's job much harder.

One of the charter guests is none other than The Real Housewives of New York City 's Jill Zarin. During this trip, she is merely a friend of the primary guest. However, with the way she's behaving on the St. David and taking charge, she could easily be mistaken for the primary. In this Below Deck season 11 preview clip, Jill is at it again, this time complaining about their dinner not being ready on time . When Fraser relays the complaint to Anthony, the chef says he'll work his magic and then adds, " Such a terrible person ," presumably referring to Jill.

20 Best Reality TV Shows Right Now

After taking everyone's orders, Fraser goes down to the kitchen to make sure Anthony is on track, but he's clearly not happy with how the chef is presenting the dishes. " What would happen if I wasn't around? " Fraser mutters under his breath. In a confessional, Anthony complains that Fraser has saddled him with three main courses instead of just one. The complaining doesn't stop there, though. At the dinner table, the guests remark on how cold their meals are . Captain Kerry Titheradge, who has joined the guests for dinner, claims this is the " worst dinner service " all season.

Even though the guests like Anthony's dessert, it doesn't change the fact that dinner was a mess. What makes it even worse is that Captain Kerry id there to witness everything unfold and hear the guests' reactions firsthand. Captain Kerry has teased that Below Deck season 11 holds the record for the most firings, so it's very possible Anthony could be headed home if he doesn't start showing improvements . Kerry seems satisfied by Fraser's tenure as chief stew, so it won't be his job on the line if the issues persist.

Below Deck airs Mondays at 9 p.m. EDT on Bravo.

Source: Bravo /YouTube

Below Deck is a Reality television series and franchise that has seen many spinoffs since its creation in 2013. The original series follows the lives of a crew that lives on a Superyacht called Honor and chronicles their experiences during "charter season."

Cast Rhylee Gerber, Fraser Olender, Rachel Hargrove, Ashton Pienaar, Eddie Lucas, Lee Rosbach, Kate Chastain, Ben Robinson

Release Date July 1, 2013

Genres Reality

Streaming Service(s) Bravo, Peacock

Franchise(s) Below Deck

• Bahasa Indonesia
• Slovenščina
• Science & Tech
• Russian Kitchen

Cruising the Moskva River: A short guide to boat trips in Russia’s capital

There’s hardly a better way to absorb Moscow’s atmosphere than on a ship sailing up and down the Moskva River. While complicated ticketing, loud music and chilling winds might dampen the anticipated fun, this checklist will help you to enjoy the scenic views and not fall into common tourist traps.

How to find the right boat?

There are plenty of boats and selecting the right one might be challenging. The size of the boat should be your main criteria.

Plenty of small boats cruise the Moskva River, and the most vivid one is this yellow Lay’s-branded boat. Everyone who has ever visited Moscow probably has seen it.

This option might leave a passenger disembarking partially deaf as the merciless Russian pop music blasts onboard. A free spirit, however, will find partying on such a vessel to be an unforgettable and authentic experience that’s almost a metaphor for life in modern Russia: too loud, and sometimes too welcoming. Tickets start at $13 (800 rubles) per person.

Bigger boats offer smoother sailing and tend to attract foreign visitors because of their distinct Soviet aura. Indeed, many of the older vessels must have seen better days. They are still afloat, however, and getting aboard is a unique ‘cultural’ experience. Sometimes the crew might offer lunch or dinner to passengers, but this option must be purchased with the ticket. Here is one such  option  offering dinner for $24 (1,490 rubles).

If you want to travel in style, consider Flotilla Radisson. These large, modern vessels are quite posh, with a cozy restaurant and an attentive crew at your service. Even though the selection of wines and food is modest, these vessels are still much better than other boats.

Surprisingly, the luxurious boats are priced rather modestly, and a single ticket goes for $17-$32 (1,100-2,000 rubles); also expect a reasonable restaurant bill on top.

How to buy tickets?

Women holding photos of ships promise huge discounts to “the young and beautiful,” and give personal invitations for river tours. They sound and look nice, but there’s a small catch: their ticket prices are usually more than those purchased online.

“We bought tickets from street hawkers for 900 rubles each, only to later discover that the other passengers bought their tickets twice as cheap!”  wrote  (in Russian) a disappointed Rostislav on a travel company website.

Nevertheless, buying from street hawkers has one considerable advantage: they personally escort you to the vessel so that you don’t waste time looking for the boat on your own.

Prices start at $13 (800 rubles) for one ride, and for an additional $6.5 (400 rubles) you can purchase an unlimited number of tours on the same boat on any given day.

Flotilla Radisson has official ticket offices at Gorky Park and Hotel Ukraine, but they’re often sold out.

Buying online is an option that might save some cash. Websites such as  this   offer considerable discounts for tickets sold online. On a busy Friday night an online purchase might be the only chance to get a ticket on a Flotilla Radisson boat.

This  website  (in Russian) offers multiple options for short river cruises in and around the city center, including offbeat options such as ‘disco cruises’ and ‘children cruises.’ This other  website  sells tickets online, but doesn’t have an English version. The interface is intuitive, however.

Buying tickets online has its bad points, however. The most common is confusing which pier you should go to and missing your river tour.

“I once bought tickets online to save with the discount that the website offered,” said Igor Shvarkin from Moscow. “The pier was initially marked as ‘Park Kultury,’ but when I arrived it wasn’t easy to find my boat because there were too many there. My guests had to walk a considerable distance before I finally found the vessel that accepted my tickets purchased online,” said the man.

There are two main boarding piers in the city center:  Hotel Ukraine  and  Park Kultury . Always take note of your particular berth when buying tickets online.

Where to sit onboard?

Even on a warm day, the headwind might be chilly for passengers on deck. Make sure you have warm clothes, or that the crew has blankets ready upon request.

The glass-encased hold makes the tour much more comfortable, but not at the expense of having an enjoyable experience.

Getting off the boat requires preparation as well. Ideally, you should be able to disembark on any pier along the way. In reality, passengers never know where the boat’s captain will make the next stop. Street hawkers often tell passengers in advance where they’ll be able to disembark. If you buy tickets online then you’ll have to research it yourself.

There’s a chance that the captain won’t make any stops at all and will take you back to where the tour began, which is the case with Flotilla Radisson. The safest option is to automatically expect that you’ll return to the pier where you started.

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Screen Rant

The 8 least memorable below deck franchise chefs, ranked.

Below Deck guests expect the very best, including delectable cuisine. Here are eight chefs who served great food but weren't really that memorable.

• Chef Anthony Iracane brings new flavor to Below Deck season 11. He shares culinary skills and sparks dramatic moments.
• Natasha De Bourg, David White, Kevin Dobson, and others may have been forgotten, but their dishes were impressive.
• Tom Checketts, Adrian Martin, Ileisha Dell, Matt Burns, and Nate Post had highs and lows during their stints on the show.

Bravo's Below Deck season 11's in full swing, so it's the perfect time to look back at the franchise's eight least memorable chefs. These chefs may have had exceptional culinary skills, but they weren't able to leave their marks on the series. This installment of the long-running Bravo show introduces a crew filled with returning and fresh faces. It's led by Captain Kerry Titheradge, aboard the mega yacht, St. David . Captain Kerry replaced fan-favorite Captain Lee Rosbach, who used to helm the vessel. Captain Kerry's joined by returning cast members Chief Stew Fraser Olender and Deckhand-turned-Bosun, Ben Willoughby.

The franchise has featured many great chefs over the years. One of the Below Deck season 11 cast 's new faces is Chef Anthony Iracane, who made his series debut during the premiere episode of season 11. Chef Anthony's culinary skills will undoubtedly add flavor to the new season , and he has already impressed charter guests. Aside from his work in the kitchen, Chef Anthony will certainly be involved in some of the season's dramatic moments. As Chef Anthony tries to carve out an identity, it's time to reflect on talented Below Deck chefs who may have faded from memory.

20 Best Reality TV Shows Right Now

8 natasha de bourg, below deck sailing yacht season 2.

Below Deck Sailing Yacht season 2 featured executive chef Natasha De Bourg . Natasha came aboard with an impressive resume, including Michelin-star experience , so it was assumed that her success was a sure thing. The proud Trinidad native was thrilled to be able to represent Caribbean women on the show. She started her career by interning at multiple high-end restaurants and eventually landed a role as a head chef in France. During her time on the show, Natasha often opened up about her past, allowing fans to really connect with her. Despite that, her time as executive chef on the franchise is often forgotten.

Charter guests loved Natasha's food, but fans on a Reddit thread started by czej1800 were quick to say how unimpressive the food looked. " She does talk a LOT about her credentials but her food does look pretty simple and boring ," wrote one Reddit user, in a sentiment that was often repeated throughout the comment section. Another comment read, " Not only is her food unimpressive and poorly executed but she has a terrible, “holier than thou” attitude ." Despite how her food may look to some fans, charter guests were often impressed with Natasha's meals .

In spite of her culinary success, Natasha was not invited back to the franchise after Below Deck Sailing Yacht season 2.

7 David White

Below deck mediterranean season 7.

Chef David White from Below Deck Mediterranean season 7 got high scores from guests and crew alike. Even Captain Sandy, who was hard to please, was a big fan of Dave. He was creative, had fun with different cuisines, and cared about presentation. Though Dave was always professional with the guests and served fantastic food, he had a messy romantic drama with Chief Stew Natasha Webb . Dave and Natasha were already embroiled in a romantic entanglement when they came aboard, but they kept the secret to themselves. At one point, during a fight, Dave threatened to expose their secret and later sent Natasha inappropriate text messages. He has since apologized for the regrettable behavior.

Before appearing on Below Deck Mediterranean , Dave had several years of cooking experience, and even opened his very own French restaurant . His appearance on the show was not his first experience as a yacht chef, and Dave was known to serve some of the best dishes seen on the series. The UK-born chef suffered a back injury and had to have spinal surgery after wrapping up filming season 7. The self-described adrenaline junkie is prepping for a second climb up Mount Everest in 2023.

Dave dreams of holding the world record for throwing the world's highest altitude dinner party.

6 Kevin Dobson

Below deck season 7.

Executive Chef Kevin Dobson , who only appeared on Below Deck season 7, was often seen butting heads with Chief Stew Kate Chastain, whom he believed wasn't meeting his high service standards. He was constantly undermining her at every turn. For Kate's part, she didn't appreciate Kevin's attitude. Kevin got on Kate's bad side, and he was always clashing with Captain Lee .

One night, the charter guests invited Captain Lee to a guest dinner, and Kevin forgot he had to make an extra plate for dinner that night . Captain Lee was understandably annoyed and told Kevin to step it up for the rest of the season. Though Kevin was able to work things out with Captain Lee, his relationship with Kate never improved, and he never returned to the Below Deck franchise.

5 Tom Checketts

Below deck mediterranean.

Tom Checketts came aboard during Below Deck Mediterranean season 5, halfway through, as a replacement. The season started off with Chef Kiko Lorran in the kitchen. When Chef Kiko failed to live up to Captain Sandy Yawn's high standards during a Las Vegas-themed dinner one night, Captain Sandy lost all faith in Kiko and sent him packing. With them needing a new chef, deckhand Malia White, who was dating Tom at the time, suggested him as the chef. Captain Sandy loved the idea and Tom arrived soon after to run the kitchen for the rest of the season.

Once aboard the mega yacht, the pressure was on and Tom felt it.

He even had a full meltdown one night when he had to get back to work before his break was over. He took his frustrations out on second stew Aesha Scott and made her cry. Tom later felt bad and apologized to her. Though chef Tom made quite an impression, he never returned to the franchise after his half season on Below Deck Mediterranean .

4 Adrian Martin

Below deck season 6.

Adrian Martin of Below Deck season 6 is often considered to be one of the franchise's best chefs. In addition to his impressive culinary skills, Adrian, who practiced yoga every morning, brought a much-needed sense of calm to the crew... sometimes. At other times, however, he had an abrasive personality and wasn't always the most respectful crew member . Adrian was criticized for making inappropriate comments towards third stew Laura Betancourt, which made her uncomfortable, and which some people characterized as misogynistic. Adrian wasn't asked back after Below Deck season 6 and has largely been forgotten.

3 Ileisha Dell

Below deck sailing yacht season 4.

Chef Ileisha Dell appeared on Below Deck Sailing Yacht season 4 and never received any bad reviews from the guests. Overall, the charter guests seemed to enjoy what she brought to the table. In addition to her culinary skills, Ileisha never got involved in any of the drama among the rest of the crew, and mostly stayed in the background. The fact that Ileisha wasn't an absolute mess, like the rest of her crew mates, is probably why her time on Below Deck Sailing Yacht season 4 was so forgettable.

2 Matt Burns

Below deck season 5.

Yacht Chef Matt Burns impressed charter guests with his culinary skills on Below Deck season 5. When Matt came aboard the yacht, he came with more than ten years of experience working in the restaurant industry, as well as six years of experience as an executive yacht chef . It was clear right away that Matt was passionate about his food and had the highest standards. Matt had traveled all over the world, cooking for famous athletes, Hollywood stars, and high-profile executives. Thanks to all the traveling he was doing, he learned how to cook many forms of cuisine, which impressed charter guests.

Despite being passionate about cooking, according to Matt 's Instagram, he is no longer cooking professionally and is, instead, a real estate agent. His Instagram profile bio reads, " I like to cook/Home Enthusiast, " but his feed is filled with homes that are on the market and homes that have been sold.

Matt still posts the occasional cooking video from time to time, but his career focus seems to be solidly on real estate.

1 Nate Post

Below deck down under season 1.

The inaugural season of Below Deck Down Under hit major turbulence, when Chef Ryan McKewon was difficult to get along with, while also proving himself to be mediocre in the galley. He often refused to accommodate the guests' needs and failed to communicate with chief stew Aesha Scott and the rest of the crew. Things got so bad that Captain Jason Chambers finally fired Ryan mid-season, and brought on Chef Nate Post to save the rest of the charter season. Luckily, Nate proved himself to be a much better chef than Ryan, and got along with the rest of the My Thalassa crew better than Ryan had. Nate ended his season with Captain Jason's respect, but he was never invited back to appear on Below Deck Down Under again.

Below Deck season 11 airs Mondays at 9 p.m. EST on Bravo. Episodes are available for streaming on Tuesdays on Peacock.

Sources: czej1800 /Reddit , Matt Burns /Instagram