How did you realize you wanted to become a chef?
I have always enjoyed cooking, even from an early age, when I used to help my mother in the kitchen at home.  She is a great cook who always liked to try new things.

Whenever we went out to a restaurant for dinner, I was always fascinated by what went on in the kitchen. The great smells of the food, chefs all working together at a fast pace, the dishes all presented so nicely. To me it was all so exciting!

I used to think to myself, “This is all I want to do when I get older.”

What training did you undergo to become a chef?
I was 16 when I began my training at William Anglaise Culinary Arts College in Melbourne, Australia.  It was in an apprentice program that I completed after four years.

I attended the college part time and worked full time in various restaurants and hotels within the city.
Once qualified I left Australia and spent two years working through a London-based agency gaining experience in various restaurants in the United Kingdom and Europe.

Why did you decide to work onboard yachts?
The attraction of working in the yachting industry for me was being able to take all of the experience and knowledge I had gained over the years and apply it to a new and different branch of my career.

I have always loved traveling and exploring the tastes and flavors of different places around the world.
 

What yachts did you work on before joining your current crew?
Before working for five years in my current position, I worked onboard the M/Y Endless Summer for a year and a half.  Before that I had a short stay of six months onboard M/Y Mitseaah. These were both good jobs with which I traveled through Europe, the Caribbean and the east coast of the United States. 

It has all been part of a big learning curve that has enabled me to be where I am today!
 

When did you join your current yacht’s crew?
I joined the M/Y Charisma in April 2002 and have been loving it ever since!

What do you think makes your yacht’s crew unique or special?
I think the main thing that sets us apart is the fact that the majority of the crew have worked on the boat for a long time and we have all become close friends as well as collogues.

This, in turn, provides an exceptional experience for our guests who benefit from the way we all work so well together to provide a professional and hiccup-free vacation.

How do you determine what meals you will prepare for charter guests?
It is always important to have a good menu plan for an upcoming charter. I take time preparing menus after speaking with charter guests and finding out the kinds of foods they like and maybe some of there favorites that I can incorporate, as well as using the preference sheets as a reference.

How important are guests’ preference sheets to you?
It’s very important to have a detailed preference sheets for a charter.  Sometimes there are not a lot of places to shop where the yachts go during charters. 

I need to make sure I have everything I need before the charter guests arrive. I like preference sheets to have as much information as possible so that I can provision accordingly. 

What are some of your specialty dishes, or often-requested favorites?
Grilled Beef Fillet with a Blackberry Sauce and Sweet Potato Mash
Sweet Jerked Tuna with a Soy and Jalapeno Syrup
Summer Lobster Salad
Macadamia-Crusted New Zealand Lamb with a Pear and Mint Chutney
Lobster and Artichoke Salad with a Balsamic Glaze

I also have perfected BBQ pork ribs over the years, and my fresh-baked pastries and breads are always a big hit. The dishes that I get the most requests for seem to be the ones that are a little bit different and that you don’t normally find in other places.

What cruising areas do you like best for incorporating local ingredients into your daily menus?
The place that I used most of the local ingredients would have to be Costa Rica. There was so much fresh, good-quality seafood caught locally. And they have a great variety of fresh tropical fruits and vegetables that are not always found in other places.

What is a typical day’s menu (including snacks) that a guest might experience onboard your yacht?
For breakfast I usually have an assortment of fresh-baked muffins or cinnamon buns and pastries, along with a fresh fruit platter ready on the table. I serve breakfast orders a la carte. The guests can order anything they like in addition to what’s already on the table.

For lunch, perhaps:
Rosemary and Goat’s Cheese Focaccia Bread
Gazpacho soup
Summer Lobster Salad 

For cocktail hour:
Crab and Sundried Tomato Dip with Herbed Toasts
Beef Carpachio Canapés topped with Roasted Beets, Watercress and Horseradish Cream

For dinner:
Radicchio, Apple, Parmesan and Walnut Salad
Grilled Veal Chop with a Portabella Cream Sauce, Garlic Potato and Artichoke Puree
Bittersweet Chocolate and Hazelnut Tart with a Bailey’s Sabayon

What kind of charter guests are your favorites?
The ones who like a bit of an adventure when it comes to food. I like guests who like to try new things.