I have been a superyacht charter chef for the last few years, which can be difficult and challenging, but can also be one of the best jobs you can have as a chef. Each week the boat welcomes a new batch of guests with varied preference sheets, dietary restrictions, and allergies that I must consider, understand, and work around. The excitement of making food from all over the world is indescribable! One week alone can be as varied as a full sushi spread to tomahawk steaks done on the BBQ or handmade pasta.
Being based on the Côte D’Azur gives me access to some of the best and freshest ingredients available.
I can get fresh fish, mussels, and lobster from the fish market at Port Hercule or from FMB and U Luvassu in Beausoleil Market while I can buy my meat at Formia in Beausoleil along with my vegetables from Claudio Primeurs. Beausoleil market has a great selection of fresh food from both Italy and France, giving me a varied selection of ingredients to choose from; and if needed I can also use the provisioners such as Just Provisioners in Monaco.
When they arrive, guests are normally greeted by the Captain who introduces the crew before the chief steward takes them on a tour of the boat and shows them to their cabins. Once they are settled, I deliver some light snacks, which can range from a caprese salad or sushi to bruschetta - nothing too heavy before lunch. I like to speak to the guests at this point to set out my understanding of their requirements including whether there are any special events such as birthdays or anniversaries to be catered for. Face to face engagement makes the guests feel welcome and helps me better understand expectations.
I also encourage the guests to come and speak to me in the galley; id I don’t get their feedback I can’t match their expectations. They will often come tell me how much they have enjoyed a particular meal or course I have prepared for them, and as every chef has an ego, it is always great to be told how good something you made was.
I normally work as a solo chef, so I need to get my preparation done during the day as much as possible and only cook the final elements when the time comes. Service is a massive complement to my cooking, and once I’ve plated the food, I must rely on the interior team to deliver it as I intended it to the table. Co-ordinating and communicating with the chief steward is hugely important, this relationship depends on both of us being at the top of our games to ensure the guests are kept fed and happy.
From shopping to cooking and interacting with the guests, I have long and stressful days so when I’ve finished cleaning the galley I normally do some stretching, then meditate, before speaking to my son and family before going to bed so I can do it all again the next day.
Author: Yolanda Segura is a Riviera-based superyacht charter chef and guest author for Platinum Crew.
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