Feeding Billionaires: An interview with a Superyacht Head Chef
- Compass Rose Crew
- 4 days ago
- 5 min read
Have you ever wondered what it's like to be the Head Chef on a superyacht? Cooking exclusively for the wealthiest people in the world (and their crew). Whether you are an aspiring yacht chef or just curious about what goes on behind those galley doors, today's post offers a rare look into the daily routine, challenges and joys of a chef at sea. I sat down with the Head Chef of an 80 meter motor yacht and found out what it takes to thrive in one of the most unique culinary roles in the world.
What’s your culinary background, and how did it prepare you for this role?
Like many yachties I started working in an office and quickly discovered this wasn't for me. I wasn't sure what I wanted to do with my life, and felt slightly lost. In my spare time I would bake, I enjoyed making pastries and cakes for friends and family. I loved the feeling of sharing those sweet treats with people. One day my mother suggested that I go to culinary school and follow my interest in pastries.
I went to culinary school and studied as a pastry chef in London, shortly afterward I started working in the pastry department of a 5 star hotel. One day I was asked to join the mainline and work on the entire menu rather than just desserts, the environment was fast paced and intense but it really expanded my skills.
After leaving the hotel, I went travelling. I backpacked through Australia and worked as a chef in cafés around Melbourne.
I love to travel, so when I heard about yachting, it sounded like a perfect fit. I joined a small motor yacht in Greece as a stew/cook, and I’ve been on yachts ever since.
What does a typical day look like for you when you have guests onboard?
We have around 27 crew and up to 12 guests at a time, so there's always plenty to do. Luckily, there are two of us in the galley. The sous chef starts at 6am, preparing a breakfast buffet of fresh fruit, bread (our sous chef’s sourdough is the best in the biz), pastries, cheese, and cold meats. I start between 6:30 and 7am, make the smoothie or juice of the day, and write up a daily breakfast special for the guests (though they can order anything they want).
During breakfast service, I suggest a lunch menu for the guests which they can customise to their liking. We will then begin preparing lunch, which is always a tricky one because we never really know what time the guests will sit down for lunch, it can be anywhere between 1pm - 4pm. The guests are served a 3 course lunch, which is often paired with some fine wines selected by the Chief Stewardess.
Dinner is usually à la carte. Since I work on a private boat, I’m always paying attention to what the guests like and don’t like, so my fridges and pantries are stocked with their favourites.
After dinner service, I start prepping menus for the next day. I’m usually in bed by 10pm.
How does your routine change when the yacht is on standby or with no guests onboard?
When there are no guests onboard, our workday is from 8am–6pm and less hectic. It's a good time to catch up on jobs we can’t do during trips—like deep cleaning, checking expiry dates, placing provisions orders, and testing new recipes on the crew.
What’s the biggest challenge of being a super yacht head chef?
Working in 5 star hotels or Michelin star restaurants is often about the chef and what new, exciting and delicious dishes they can create. Yachting is very different. Billionaires don't always want seven course fine-dining, sometimes they just want a cheeseburger and chips. So it's not always about what exciting dishes you can make, but also about how well you know your guests and how well you make their favourite dishes. You need to be extremely versatile in the dishes you are able to create.
What’s your favourite dish to make onboard, and why?
I love making birthday cakes, because it takes me back to my roots - sweet treats that make people happy. My favourite birthday cake is a double chocolate cake!
I also enjoy making Mexican food because it is so versatile. It can be dressed up really fancy or could be served as street food.
How do you manage provisioning in remote locations?
We have agents that cover most of the world, which will either fly our provisions in, or source them locally for us. Sometimes I will go to local markets, to get inspiration and purchase produce myself, but this is usually for smaller items. It's always exciting to arrive somewhere new ,visit a local market and get a sense of the cuisine.
Provisioning in remote parts of the world requires good planning, because it takes a lot longer for orders to arrive. Generally the order will need to be placed at least 10 days in advance, versus 1-2 days in Europe. The food can often get caught in customs, or other local regulations slowing it down further which is always a challenge - but it's all part of the job.
How do you handle food storage and waste management on a yacht?
I am big on saving food, so I try to let as little food go in the bin as possible. This requires creativity, we reuse leftovers from crew meals and reinvent them for the next meal - the crew are often none-the-wiser.
Where do you find inspiration for new dishes?
I get inspiration from many places, it could be from a restaurant, a friend's dinner party, or even TikTok. A favourite app of mine is Gronda. Gronda is a platform for chefs to share recipes and techniques with each other.
What qualities make a great yacht chef beyond cooking skills?
Being able to communicate well with the team onboard is vital, I work closely with the Chief Stewardess and Lead Service. They are both guest facing, and relay information to me on timings and preferences so it's important that we communicate effectively. It's also important to maintain good relationships with your shore-based suppliers, we rely on them a lot, so being in their good books is always helpful.
What advice would you give to someone looking to become a superyacht chef?
It's a different environment from working in a commercial kitchen, so be prepared for a shift if you're coming from that background. As I mentioned before you need to be extremely versatile, one night you may be cooking pesto pasta, and the next a 7 course meal. Take time to expand your skills and learn speciality cooking styles.
Conclusion
The days are long and the environment is demanding, but a career as a superyacht chef can be deeply rewarding for those with a passion for food and a love of the ocean. The role requires more than just culinary skills, it demands versatility, strong communication skills and the ability to stay calm under pressure.
Note: The Head Chef in this interview has been kept anonymous. The image used in this blog post has been provided by Head Chef Gilles de Cambourg.