Part 1: Becoming a Yacht Chef — What to Expect

Versatility, flexibility, composure, organisation and humility. These are the qualities that will make you a great yacht chef in this industry.

Versatility, flexibility, composure, organisation and humility. These are the qualities that will make you a great yacht chef in this industry.

There are typically three types of people who become yacht chefs:

1. The fully qualified chef who has completed an apprenticeship and worked in restaurants

2. The passionate home cook — qualified or not — who may or may not have restaurant experience

3. The stewardess or deckhand who has fallen into the position

It doesn't matter which one you are. Everyone has a chance to become a yacht chef if you have the right skills, attitude and motivation.

I can't tell you which path is best for your situation — everyone's circumstances are completely different. Some people have the time to complete a three to four year apprenticeship, which is ideally the best way to build the well-rounded experience this role demands. Others can only stage or volunteer in restaurants. Some come in as a sous chef or crew chef and learn directly from an experienced head chef.

This is the beauty of yachting — it gives almost anyone a chance to prove themselves. In the end, the only judgement that really matters is what ends up on the table. If the crew and guests are happy, you've done your job.

“This is the beauty of yachting, it can give anyone a chance to prove themselves. ”

But first — the honest truth.

I want to be as real with you as possible, because yachting is not for everyone. Some people genuinely don't make it, and it's better to know that going in. Here are the most common reasons:

1. Close confinement You will be living in tight quarters with many different personalities for extended periods of time. Conflict, disagreements, personality clashes, messy crewmates and people who seem to thrive on making others miserable — it all comes with the territory. If you struggle with close-quarters living, this will be your biggest challenge.

2. Time away from family Missing weddings, Christmases, birthdays and almost every significant event in the people you love's lives is a real part of this career. It doesn't happen to everyone — some yachts are very flexible — but it's common enough that you should be mentally prepared for it before you sign on.

3. Long hours Weeks and sometimes months of continuous work without regular days off. If you're used to a standard nine-to-five with weekends, this will be a significant adjustment. A good captain will give the crew time off during quieter periods, but yachting simply doesn't operate on a predictable schedule. You are entering the world of the ultra-wealthy, and that comes with real sacrifices on your end.

4. Pressure The chef is often the make-or-break position on a charter. Guests will remember the food above almost everything else. Even when crew morale is low, mealtimes become the one thing everyone looks forward to — which places enormous pressure on you. You are almost always the only person in your department, working days that regularly stretch to 16 or 18 hours, up at 5am and in bed sometime after midnight if you're lucky.

I won't sugarcoat it — it's probably the hardest position on the yacht. Most captains and crew will agree with that.

Now for the good part.

1. You save a serious amount of money Yacht chef salaries are significantly higher than equivalent land-based positions, and on a good charter yacht the tips alone can be life-changing. On top of that, almost everything is covered — food, accommodation, medical, flights to and from the vessel and often alcohol. During a busy season, there simply isn't time to spend what you're earning.

2. Travel like very few people ever will Your job is literally travelling the world. At a minimum you're spending summers in the Mediterranean and winters in the Caribbean. At best, you're exploring the remotest corners of the South Pacific, the far reaches of South East Asia, or anchored somewhere so extraordinary you'll never be able to put it into words. You will experience places and moments that only the top one percent of the world ever get to see — and you'll be getting paid to be there.

3. No budget, no limits On a well-run yacht, there is no food cost percentage to hit. No cutting corners. No saying no to the best ingredients available. You are there to give guests the most luxurious, memorable experience possible — and that means flying in white Alba truffles, sourcing live lobster from Canada, or having your herbs and vegetables picked fresh that morning from a sustainable farm. For a chef, that kind of freedom is almost unheard of.

Lets do it!

Become A Yacht Chef!

It doesn't end there! There are of course other things that can come into play. Please see my PART 2 of what qualifications, courses and experience that will give you the upper hand of getting a job over your competition and more!