Verified Anonymous Profile
Head Chef | Private & Charter Motor Yachts 50m+
Newport, Rhode Island, USA · 12 years experience
Open to opportunitiesSummary
An experienced Head Chef with twelve years in yachting, leading galleys on private and charter motor yachts from 52m to 68m. Skilled in refined multi-course dining, meticulous provisioning across the Mediterranean and Caribbean, and managing galley budgets and crew meals. Calm during refits and yard periods, she builds close owner and guest relationships while keeping HACCP records fully audit-ready.
Experience areas
Mediterranean private and charter seasons5yCaribbean winter seasons4yUS East Coast and New England summers3yCurrent
Work experience
Employer names withheld for privacyHead Chef, 66m Private Motor Yacht
2021 – 2025- Led a galley of 2 serving an owner's family and up to 14 guests across 3 Mediterranean and 3 Caribbean seasons
- Cut food waste by around 20% through tighter menu forecasting and stock rotation
- Coordinated a 10-week yard period, including a full galley equipment refit, with no loss of crew meal service
Head Chef, 54m Charter Motor Yacht
2017 – 2021- Delivered 18-20 charter weeks per season with a high rate of repeat charter guests
- Managed monthly provisioning budgets of approx. €25,000 while staying within 3% of target
- Introduced a pre-charter preference system that reduced last-minute provisioning runs by half
Sous Chef, 48m Motor Yacht
2013 – 2017- Supported the Head Chef through 4 Mediterranean seasons, covering 2 leave rotations as acting Head Chef
- Produced daily crew meals for 11 crew, plus pastry and bread for guest service
Skills
Fine dining tasting menusOwner and guest preference profilingGlobal provisioning (Med, Caribbean, US East Coast)Galley budget and stock controlHACCP and allergen managementKorean and modern Asian cuisineGalley team leadershipRefit and yard-period galley planningCrew mess menu planning
Certifications
- STCW Basic Safety Training
- ENG1 Seafarer Medical Certificate
- MLC Ship's Cook Certificate
- Food Safety Level 3 (HACCP)
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