Date interviewed: May 2008

Watch our behind-the-scenes vidcast with Troy in the galley onboard MITseaAH during a “superhero tea party.”

How did you realize you wanted to become a chef?
I didn’t really. I joined the army back home in Australia, and it wasn’t for me. So I was out of the army, out of school, and out of work, and I decided to join a chef’s college. Without sounding too cliché, cooking fell in love with me.
     I worked in a couple of hotels in Australia, and I started a winery in Western Australia, but it got a little stale. I heard about the yachting industry. I landed in Antibes, and five days later, I landed on this yacht, the 155-foot MITseaAH. It was June of last year. This is my first boat, and I just love it.

What do you think makes MITseaAH special?
I think the crew is special. We’re lucky to have crew who are all good mates. Everyone gets along really well. We take our job quite seriously, but we don’t take ourselves too seriously. We have Mexican nights, piñatas, we dress up as superheroes, whatever we can do to have fun for the guests. 
     We’re also a special yacht. When she’s going 25 knots with the sails up, she’s quite uncommon as a sight on the water.

How do you determine what meals you will prepare for charter guests?
We try to use the preference sheets, and I try to have fridges and freezers full of everything, so that after the guests get onboard and get unpacked, I can talk to them about their likes and dislikes to figure out what they want.
 
What are some of your specialty dishes?
I don’t really have a specialty. I’m quite diverse. I’m from Australia, where we have a lot of ethnic backgrounds. There’s no such thing as Australian food. We do Thai, Chinese, Indian. I love making desserts and pastries. Anything that looks good and tastes good, really. It has to wow people.

What cruising areas do you like best for finding local ingredients?
Definitely anywhere in the Mediterranean. Florida and the Caribbean are beautiful, but there’s a lot more culture in the Med.

What is a typical day’s menu onboard MITseaAH?
Normally, we roll through breakfast. It takes about five hours. People linger. There might be tea after that, and then we can do a four- or five-course lunch over a couple of hours if people want it. Then, after afternoon activities and a nap, we start again for dinner with hors d’oeuvres and then a four- or five-course dinner, whatever the guests want.
     The courses aren’t massive, of course. It might be warm chicken salad with a few bites of chicken, something small like that for each course. I want people to taste a lot even if they don't want to eat a lot. Nobody ever says no. People love it.

What kind of charter guests are your favorites?
I like having kids onboard. I get along well with them, and they seem to get along well with me. But really, I like anyone who has a decent attitude and wants to have a good time and relax. They can forget about work for two weeks and just chill.

What awards have you won?
I’ve won a few gold plates back in Australia, but nothing in the charter industry yet. Maybe later this year. I plan to enter the contest at the charter show in Antigua in December.

What else should CharterWave readers know about you and MITseaAH?
We’ll make you laugh and help you relax. We change it up every day, and we love to have fun.

MITseaAH is part of the fleet at Burgess Yachts. She takes 11 guests with seven crew at a lowest weekly base rate of $147,000. Contact any reputable charter broker to learn more.