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Yacht Department Directory
Galley Department

About the Chef

The chef aboard a yacht is a professionally trained culinary expert that is in charge of all guest and crew meals, provisioning and complete management of the galley. Effective organization of the galley involves a wide range of skills including but not limited to meal planning, provisioning, food safety and hygiene as well as administration and inventory. This position requires strong communication skills, extensive food/nutrition knowledge and creative plate presentation. Typically, the successful candidate will have at least two years working aboard a yacht of similar size in addition to shore side experience.

Job Responsibilities

Provisioning of all food items
Guest and crew meals and nutrition
Food safety and storage standards
Adhering to budget
Galley and food inventory
Galley safety and sanitary standards
Management of other galley staff

Required Skills

Vast knowledge of produce and ability to provision in obscure parts of the world
Ability to provision to a budget
Knowledge of nutrition, diets and allergies, food safety and storage
Menu planning, varied repertoire and wine knowledge
Excellent creativity and presentation skills
Excellent communication skills and positive attitude
Organized, time management and adaptability
Accounting and computer skills
Ability to overcome seasickness

Salary Modifiers

Specialty cuisine experience/certification (i.e. vegan, macrobiotic)
Experience provisioning in designated cruising area
Resume “wow” factors (i.e. culinary competition winner, Michelin star head chef position)
Limited computer skills

Position Statistics

Career path, executive chef.

Career Advice
Salary Guide
Digital Dockwalk

How to Get a Job as a Yacht Chef

Lauren Beck is the former editor of Dockwalk and was with the publication from 2006 to 2023. At 13, she left South Africa aboard a 34-foot sailing boat with her family and ended up in St. Maarten for six years. Before college, she worked as crew for a year, and then cut her journalistic teeth at Better Homes and Gardens and Ladies’ Home Journal online. She loves traveling, reading, tennis, and rooting for the Boston Red Sox.

If you have a flair for food, eye for detail, and dream of traveling the world, a career as a yacht chef could be for you. Here's everything you will need to score a job as a chef on board a luxury yacht...

If you’re a talented chef who’s always dreamed of running away to sea, we’re here to tell you that it’s possible to combine those dreams. You could travel the world while putting your hard-earned chef skills to the test by cooking for an international group of charter guests and yacht crew.

But before you throw caution to the wind, you need to do your research. “If a chef is at the stage where they’re considering whether to move into yachting, then it’s always a good idea to talk to others in the industry to hear first-hand what life as a yacht chef is like,” says Nicola Reed, partner at Amandine International Chef Placement .

Justine Murphy, a crew agent and former yacht chef who founded mymuybueno Private Chefs , agrees. “There are so many great yacht chef Facebook groups — posting there for insight and advice or searching previous discussions is beneficial, in real-time from chefs who are working on yachts,” Murphy says. “They can offer really helpful and supportive advice. It is a very special community, and everyone wants to help.”

Here’s more of what to know before you get started on the path to your first superyacht galley.

What is a Yacht Chef?

A superyacht chef is tasked with cooking for both the crew aboard the yacht and the charter guests or vessel owners who stay on board. The expectations are very high — superyacht chefs are expected to deliver high-quality, delicious, varied food cooked to the highest standards possible upon request.

“I thought I worked long hours in the restaurant business, but being on board, especially when you’re on charters, you can be putting in eighteen to twenty-hour days, every day, and it’s not like in a restaurant, [where] it would just be one or two days at a time. A weeklong charter, sometimes two, you’re doing it every day and there’s no stopping,” says Chef Thomas Day III of 35-meter M/Y Tail Lights .

What Does a Yacht Chef Do?

The chef runs the galley on board, so everything that happens in the galley is under their purview.

Chef Day shares the long list of items he juggles on board, including all menu planning, which accommodates specific guest preferences, and coordination with the interior department for themes, etc. He also handles the food budgeting and provisioning and has to stay on top of inventory — plates, cups, and utensils to ensure there’s always enough for the maximum number of guests on board. He works with the interior department to help with wine, liquor, and beverage provisioning and inventory, too. He’s also responsible for keeping his galley space clean. “[I’m] always detail cleaning to keep equipment in the best shape possible,” he says. “Keeping up on daily, weekly, and monthly maintenance checks — and guests may enter at any time, so [you] need to stay cleaned and organized.”

Q&A with Chef Henri Kriel

Chef Day notes that since he’s on a 35-meter yacht, he also helps out the other departments when needed, which could include helping the deck team set up for docking, anchoring, even washdowns. He also holds a watch on board. These duties may vary depending on vessel size, but if you’re the sole chef, you could expect to handle the chef duties alone. On larger vessels with potentially more bodies in the galley, your duties could vary.

“It’s hard work,” says Murphy. “[It’s] long hours and you need to prepare for the unexpected at every turn. Massively good organization skills, time management, and communication is key.”

Who Does the Chef Report to?

The chef runs their own department, but ultimately reports to the captain. On larger vessels, there could be multiple chef positions, including sous chef and crew chef. On smaller vessels, you may find the galley has just one chef — the sole chef.

“You’re doing absolutely everything yourself — there’s no space, the pace is really fast, the expectations are super high,” says Chef Phillippa Brown during her Instagram Live interview with Dockwalk . The chef and the interior departments do have to work very closely together, so it’s very important that the relationship works seamlessly between the two .

What Qualifications Do I Need to Become a Yacht Chef?

“As an absolute minimum, this would be the STCW course and an ENG1 medical certificate along with a Food Hygiene Level 2 course (completed at a training center rather than online),” says Reed. She cautions that there could be others depending on vessel size and flag, whether it’s commercial or private only, and the number of crew on board.

“Depending on what kind of job the chef is looking for, they might also want to consider looking into getting a Ship’s Cook Certificate, which is required by many commercial yachts that carry 10 or more crew,” she says. Reed also recommends a Proficiency in Security Awareness Certificate, which she notes is required for commercial yachts over a certain size, or a Proficiency in Designated Security Duties, which supersedes the Security Awareness Certificate. Amandine usually advises chefs that having the Ship’s Cook Certificate will open more doors for them. “Without it, it’s still possible to build a career in the industry, but the chef’s choice of yachts will be more limited,” she says.

Q&A with Chef Anthony Bantoft

There is one caveat about the Ship’s Cook Certificate that might put it initially out of reach, explains Murphy — you need sea time before you can get it. It can be very useful to have — “if you are not a culinary trained chef, having this in hand is the next best thing to validate that you can deliver just as well as a culinary trained chef,” she says.

What Experience Do I Need?

“Some culinary training and/or a strong restaurant background is always beneficial as chefs are required to work at a fast pace and remain organized and on top of things at all times,” says Reed. “Private experience can also be very beneficial, too, such as working as a chalet chef or villa chef to gain experience in running your own kitchen before doing this at sea.” She also recommends chefs coming in have experiences in a range of different cuisine styles and dietary requirements, like vegan or gluten free, etc. “This is also very useful as these things can crop up a lot among both guests and crew.”

Experienced yacht chefs believe that a professional background is essential. “I think going into yachting as a chef without a really solid cheffing background is just really an impossibility,” says Chef Brown. “The transition is tough.” She has coached a few chefs transitioning into yachting and she shared that they’re always amazed by how much work is involved, especially in the sole chef position. “It’s not for everybody, but it’s really well rewarded,” she says.

“I would say yes, it’s good to have some kind of restaurant experience. If you come into yachting not knowing how to run a kitchen, or [not knowing] proper timing, you’re going to fail,” says Chef Day.

But the agents who place chefs say there is room for those without a professional background. “Being self-taught is nothing to be frowned upon, plenty of amazing chefs in the world are and the same can be said within the superyacht industry too,” Murphy says, who shares that this is the route she personally took. “Others are cooks who get into the industry from a sheer love of cooking, and are really good cooks, who then develop further over the years ahead through short- or longer-term courses to continue learning, developing their skills, and become incredible chefs. Some may then work to gain culinary qualifications further down the line too.”

Reed agrees. “It’s not essential and there are plenty of chefs out there who are self-taught and have learned on the job from a more experienced yacht chef,” she says. She also recommends that chefs new to yachting should consider taking a sous chef or second chef role to learn the yachting ropes initially. "Most chefs would agree they benefited from working under an experienced yacht chef when they first started out, to learn about provisioning at sea and how to run a galley, before taking over a head chef position themselves,” she says. You could also start out as a sole chef on a smaller vessel with fewer crew and guests on board.

Q&A with Chef Grace Dvornik

But aside from your experience, attitude is key. “Being humble is also a redeeming quality,” Murphy says. “Just because you may have been a head chef on land, doesn’t translate the same way on yachts — you still need to get your foot in the door and then commit to that first role.” Like all hiring managers everywhere, people like to see longevity in your previous roles. “If you have proven loyalty with previous employers on land and excellent references, this will strengthen your profile and reflect well for any vessel providing that all-important first yacht role,” Murphy says.

How Much Does a Yacht Chef Earn?

As a chef, your pay will vary depending on your title. As a head chef on board, you will usually command higher pay. In fact, a head chef’s pay can be on par with a chief engineer. According to the most recent 2021 Dockwalk Salary Survey , yacht chefs can do very well financially, depending on a few factors.

Dockwalk ’s chef pay across all size categories ranges from $4,000 to $17,775 per month on the very largest vessels. In the smaller size categories up to 120 feet, you could see salaries up to $11,800 per month. As the boat size grows, the pay does too. From 120 to 160 feet, the rate ranges up to $14,000 per month, then increases to $15,000, with salaries on vessels larger than 250-foot plus ranging from $10,000 up to $18,000.

According to the Salary Survey data , the crew chef/sous chef position pays between $4,000 and $7,00+ across all size ranges. Depending on yacht size, the sous chef and the crew chef role can be different. One thing to note is that longevity, experience, and certifications can also affect your salary.

How to Apply for a Yacht Chef Job

Once you’re ready to step on board, it’s time to start registering with crew agencies for placement. You should have everything ready and available to upload to your profile, advises Murphy of mymuybueno. “This includes your best plated food photos to showcase your work, menu plans, documents, and references,” she says. You should also include a headshot of yourself in a chef jacket on your CV, she says, cautioning crew to fill out all information carefully and correctly and make sure everything is spell-checked.

“Networking, being proactive, staying positive are all the attributes that will help,” Murphy says, also advising chefs to keep checking in with their agencies and build a relationship with them individually. This helps them get to know you well and better allows them to help find the right first role for you.

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YACHT CHEF JOBS

What is a galley without its chef? A vital and rewarding role onboard any yacht, a yacht chef keeps all its crew, guests and owners well-fed and happy. Similar to any head chef in a restaurant, a yacht chef has to be even more creative with their talents, as they must perform their tasks on board of a moving vessel – with occasionally limited, or hard to come-by supplies. Part entertainer, full-time cook, a yacht chef will have to be aware of all dietary needs, allergies and food requirements of those on board while being able to work hard under pressure. Most yacht chefs will have likely started their career in a restaurant or hotel before making the switch to the yachting industry.

If you have excellent cooking, cleaning and management skills, together with a charismatic and solid personality, then why not apply for a position as a yacht chef? It’s recommended to start a yachting career as a crew chef, or sous chef for a few seasons before applying for a head Chef role. Browse through our full yacht chef job listings today.

DUTIES AND RESPONSIBILITIES

A yacht chef’s responsibilities include preparing and cooking three meals a day. Yacht chefs must also manage their food budget and deal with the galley accounts, overseeing the safe food storage and stock control. As most guests aboard any yacht are accustomed to dining at the finest restaurants around the world, a skilled yacht chef must be flexible, very skilled and be able to prepare a broad repertoire of foods from around the world. Maintaining high levels of food and personal hygiene are also key aspects of a yacht chef’s role.

YACHT CHEF SALARIES

acht chef salaries tend to vary, depending on the level of experience as well as the size and type of yacht they are working on. Head chefs’ salaries can range from €3,500 to €10,000 a month, depending on the size of the vessel. Sous chefs average pay scale varies from €3,000 to €6,000 per month. Yachts between 81m and 100m offer the highest average monthly pay for both roles.

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Anders Pedersen of RoMa only had 30 minutes from transporting the different ingredients from the yacht to plating and presenting his three picnic dishes to the celebrity chef judges.

Being a chef on a superyacht is one of the most challenging jobs in haute cuisine. Not only are you confined to a rolling galley that is often smaller than most restaurant kitchens, but you’re cooking for millionaire owners who expect exceptional meals. Every time.

Judging from last week’s Superyacht Chef’s Competition, a seminal event of the annual MYBA Charter Show, the quality and creativity of oceangoing cuisine is just as sophisticated as the restaurants they compete with on land.

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7 Things You Probably Didn't Know About Yacht Chefs

On a mega-yacht, 100-hour work weeks are the norm.

Jeremy Glass is a freelance journalist and copywriter based in Maine. He covers arts and entertainment, lifestyle, food, drinks, and travel, among other topics.

Below Deck sailed onto the scene in 2013, leaving in its wake a sea change across reality television as a genre. Audiences tuned in to the show—and its many offspring—to get a first-hand account of the $175,000-per-week charter trips of such exalted guests as Roy Orbison Jr. and the Queen of Versailles.

What separates shows like Below Deck from other reality programming is the amount of unrestricted access into the lives of people making a living mixing drinks and cooking five-star dinners for the exorbitantly wealthy. So, just how real is this account of luxury on the open ocean? "Poor management, poor behavior, bad seamanship," says David Skolnick, an accomplished yacht chef. "I've never seen the sorts of shenanigans they show in real life."

I spoke to real-life yacht chefs to find out what it's really like cooking at sea.

Restaurant experience is not required

Rachel Cunningham grew up in New Zealand, but spend the better part of her life exploring the world. "Yachting allows me to travel and get paid for it," says the 32-year-old chef. "The world is my home, and super yachts are just part of my commute." Cunningham dabbled in a lot of industries before settling into the yacht life—travel agent, tech journalist, website developer—but never thought about pursuing a culinary degree before becoming a yacht chef.

"I always had an interest in cooking, but never really considered going to culinary school," says Cunningham. "Nothing about that appealed to me. The high cost of the education followed by low wages and an unsociable career afterward? No thanks. I kept cooking as a passion. While I traveled, I would stop in small villages and watch locals preparing food."

She "knuckled down" after her first yachting job, spending weeks meticulously studying cookbooks and researching recipes online.

"I worked late as often as I could trying new techniques and learning more about high-end ingredients," she says. "I was so hungry for information and wanted to be better. The great thing about yachting is that once you have your foot in the door, and you persevere and work hard, you can continue upwards easily."

Skolnick is self-taught, as well. "Initially, I learned from public television: Julia Child, Jacques Pepin, Martin Yan, Frugal Gourmet, and others," he says.

The hours are brutal

"I've worked on busy yachts where it was not uncommon to work 16 hour days 7 days a week while on charter," says Cunningham. "It's easier to do when you are younger, but it's not sustainable and many yacht crew burn out working like that."

She adds, "A more realistic yacht experience would entail a yacht chef working 12 hour days, 7 days a week while looking out of the porthole at a gorgeous white sand beach but never going ashore."

... but the tips are ridiculous.

Cunningham has a friend who made a charter tip of "just under $40k per crew member … with more than 30 crew working." That's about a million dollars in tips total.

The day-to-day isn't that much different from a hotel

Cunningham's day usually starts at 6 a.m., where she heads from her room to the galley to prep breakfast and get organized. She values mornings as the only part of the day where she can make coffee and gather her thoughts.

Pastries go in the oven, guest are made fruit platters and charcuterie boards, which are sent out with the stewardesses. In the event kids are on board, Cunningham will pull out pancake and waffle batter—because what kind of kid doesn't want pancakes and waffles? Unlike Below Deck , Cunningham's been fortunate enough to work with a sous chef; they come in around 8 a.m. to work on crew lunch and dinners. From there, breakfast is made, the galley is cleaned, lunch and dinner get prepped, and so on until the guest is full.

"Depending on the guests, we can close the galley down as early as 8 p.m. or as late as 1 a.m. when we have party guests on," she says. "I've worked on yachts where it's normal to get a phone call at 2 a.m. for wagyu burgers or chocolate brownies because the guests have the munchies. It can be quite demanding."

You can't just pop out for sugar on the sea

One of the most difficult aspects of being a yacht chef is knowing that you can't just pop out over to the corner shop when you run out of an ingredient. "In general I start with Google," says Skolnick. "Online shopping and curbside pickup is the silver lining of COVID. In particularly limited places, or where the language problem is significant, I'll use a yacht agent. The key is flexibility in the face of substitutions."

"I once bartered sheets of gold leaf with micro herbs with another yacht while in Antigua," says Cunningham. "You have to get creative and really think outside the box."

Skolnick notes that the yacht kitchens are exceptionally small, so creativity is paramount: "Limited tools. Limited power. Limited space. Limited storage. Limited shopping," he says. But you make it work. "One of my mentors, chef Bernie Meehan, told me 'a good cook can make anything, anywhere, with anything.'"

The meals are as good as they look

"We source ingredients from all of the world for our guests," says Cunningham. "I use a variety of provisioners to do this, some of them specialize in high-end products from Japan and parts of Europe. None of it is cheap! I just did an order for some wagyu strip loins for $100 a piece. We get the best caviar, sometimes spending tens of thousands of dollars on it, especially when we have Russian guests. Truffles are pretty much standard. It is pure decadence. Of course, if we get really stuck and need things delivered ASAP, there are always the boss's helicopter on the aft deck to use."

Charter guests aren't all that bad

Below Deck is one of those shows that puts the … rampant insanity of the rich and famous on display for the rest of the world. Obviously, not every guest is a Doris—in fact, some of them can be pretty darn cool.

On one of Cunningham's favorite charters, the guests "were so friendly with the crew," she says. "The kids would run into the galley every morning to watch us cook, and the adults always had a glass of red wine in their hands. One night the men came into the galley to ask why they chefs were not drinking (we do not drink at sea, or on the job, as a rule). They thrust a $1500 bottle of red wine at us and demanded we share a drink with them. It was a lovely gesture, and I was all too happy to oblige. After all, the guest gets what the guest wants, and who am I to turn down a beautiful bottle of full bodied red wine at 11 p.m. after working 14 hours straight?"

The Quick & Easy Guide to Superyacht Chef Careers

This article is the latest instalment in our series of guides on superyacht careers. We’ve already covered deck , interior and engineering careers, but today it’s time to get delicious and discuss the career pathways for chefs on board yachts.

As always, the information in this guide is brought to you by the experts at the careers guidance platform, Academy by Ephemeris . Start or advance your yachting career with Academy by Ephemeris, the only online tool that connects superyacht crews and aspiring crew with yachting industry training providers worldwide.

What does a superyacht chef do?

A superyacht chef is in some ways, the central character in a guest or owner’s experience on board. They are the unsung heroes that use the culinary arts to turn yacht voyages into unforgettable memories, and it’s all done from the galley - the marine industry term for the onboard kitchen.

The chef’s primary responsibility is planning, preparing and cooking food for the guests/owner, the captain and the crew. But there’s a lot more to the chef’s job, too.

The chef’s daily responsibilities include regularly provisioning all required food items, which also entails frequent food inventory records to ensure that any food items required for a particular trip or charter booking, are ordered and delivered on time. They are also responsible for checking that all received food items meet the yacht’s standards, following which all items must be safely and correctly stored according to all required food safety and storage standards.

Galley safety and sanitary standards are also the chef’s responsibility, and if other galley staff are on board - as they may be on larger yachts - the chef is responsible for managing those staff, too.

How do I become a superyacht chef, what qualifications do I need?

Generally, you would begin by obtaining formal food preparation training, such as an NVQ (National Vocational Qualification) Diploma from the City & Guilds framework.

Next, you will need a minimum of a Level 2 Food Hygiene Certificate. This internationally accredited certificate is a mandatory requirement for all food handlers and servers. It teaches the basic knowledge of how to safely store, handle, cook and serve food onboard a superyacht in a hygienic and safe manner.

For chefs working on commercially registered yachts (charter yachts) and/or chefs cooking for 10 or more crew, a further requirement - the Ship's Cook Certificate – was introduced as part of the Maritime Labour Convention (MLC, 2006) in 2014.

Rather than being a course to teach superyacht standard food for guests, the Ship's Cook Certificate was created with the purpose of ensuring that cooks working on commercial vessels have the basic skills and knowledge to cook for the crew on board.

“The Ship's Cook Assessment for the Certificate is designed to ensure a basic minimum standard – it is not designed to catch people out. If you know how to cook and you operate using best practice, there is no reason why you will not pass the assessment,” explained Chef Duncan Biggs, MD of OceanWave Monaco.

In order to attain a Ship’s Cook Certificate, you will need the following:

Proof of at least one month’s sea time, at sea or alongside.
Proof of at least one year as a chef or as a cook in a professional working environment.
Certificate of successful completion of the Assessment in Marine Cookery.
Class-based Food Safety Level 2 (MCA - Maritime and Coastguard Agency) or Level 3 (Cayman Islands).

A formal competency check via the Ship's Cook Certificate of Competency is mandatory, even if you hold an SVQ (Scottish Vocational Qualifications) or NVQ Level 4 to UK standards.

All crew, including chefs, need an STCW (Standards of Training, Certification and Watchkeeping for seafarers) certificate in order to work on a yacht. This is a five day course that covers general safety at sea. You will also need to obtain an ENG1 medical certificate from a certified medical practitioner.

Is it better to start off working onshore?

The majority of yacht chefs train and develop their skills onshore first before pursuing a cheffing career at sea. Chefs who have had extensive training and career experience on shore, particularly if they have worked in fine dining or Michelin-starred restaurants, are highly sought-after on yachts.

Is cheffing at sea any different to cheffing ashore?

Yes, it’s very different!

A head yacht chef is responsible for meal planning, menu development, food provisioning and preparation, cooking and galley cleanliness. On smaller yachts, chefs often work alone, further adding to their workload.

Additionally, superyacht chefs - especially those on board charter vessels - need to have the ability to perfectly cook a wide range of cuisines and accommodate a wide range of dietary preferences, including gluten free, vegetarian, and vegan options, all prepared to a very high standard. Guests accustomed to dining in the world’s best restaurants expect a similar level of culinary perfection on board.

There are logistical differences, too.

If a chef onshore needs an ingredient at the last minute, it can often be sourced relatively quickly and easily - sometimes even from a nearby store. At sea, however, a chef must be prepared to be much more resourceful given that it’s more challenging to source provisions, particularly at short notice, so a missing or spoiled ingredient can otherwise quickly become a disaster. Though larger yachts typically have more galley staff, it is generally still not to the extent of kitchens ashore and even then, yacht chefs must simply be more resourceful while being prepared to be busy for longer hours every day.

What are the different roles within the yacht chef pathway?

Yachting’s culinary world offers several distinct roles.

Junior Chef: This role offers newly trained chefs a chance to familiarise themselves with the nuances of yacht kitchen operations while learning vital occupational skills from more experienced professional chefs. By assisting seasoned chefs, junior chefs lay the groundwork for their journey ahead.

Sous Chef: Positioned as the second-in-command to the head chef, the sous chef becomes the cornerstone of the galley, often stepping in to lead the culinary charge.

Specialty Chefs: For those with a unique culinary passion, such as pastries or sushi, specialised roles - when available - provide a platform for niche creativity.

Head Chef: At the apex of the galley staff hierarchy, the head chef orchestrates the galley's operations, ensuring every dietary requirement and preference is exquisitely catered to.

Conclusion

Climbing the ranks in the superyacht chef’s culinary world necessitates a commitment to continuous learning. Of course, exploration of diverse global cuisines and networking within the superyacht community can propel your career substantially, but getting started requires having the right training. That’s where Academy by Ephemeris comes in.

Using the Academy by Ephemeris platform, you can access the training you need to begin, develop or advance your chef yachting career - or any career on yachts - wherever you are in the world. Academy by Ephemeris is designed to connect you with the right courses from carefully vetted training providers worldwide, whenever you need them.

Finally, a big thank you to Chef Duncan Biggs at OceanWave Monaco for his assistance with this article.

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Superyacht chefs in the spotlight

The annual Superyacht Chef Competition organised by Yacht Club de Monaco and Bluewater is a trial-by-fire for superyacht chefs who want to show their skill – but it also serves as a timely reminder of the excellence that runs through every part of the superyacht experience.

Of all the elements of superyachting that play a part in creating extraordinary memories – the destinations, the amenities on board, the toys in the garage – it is the yacht’s chef and galley team who provide the essence that is most central to the owner and guest experience. Catering to a broad range of tastes, creating menus on the fly, and working in a space that is not only typically more confined than a land-based kitchen, but which also has a tendency to move, it’s fair to say that being a yacht chef is a highly demanding – but also highly rewarding – career choice.

It’s something that is both tested and celebrated at the annual Superyacht Chef Competition held in Monaco, organised by the Yacht Club de Monaco (YCM) and Bluewater. It’s allied to YCM’s La Belle Class Academy training centre, which was founded in 2015 to provide professional development and essential training courses to yacht crew from all departments on board. Just recently, it achieved official recognition as an RYA (Royal Yachting Association) training centre, another prestigious international milestone.

For 2024, the fifth edition of the competition, nine selected superyacht chefs were put to the test by being confronted with a mystery box of ingredients, a confined cook area, a 40-minute cook time, and the potential for penalties for any produce not used under the guise of an anti-waste mandate. Overseeing the chefs’ creations was a star-studded panel of professional chefs, supervised by Chef Joël Garault, President of Goûts et Saveurs and including the Michelin 3-star chef Glenn Viel who took on the role as jury president. Watched on by the public, the frenetic pace of the competition highlighted both the skill of the chefs and the superyacht sector as a career path for cooks.

“Year after year, owners and their crews turn out in force to cheer on their chefs during the event, creating a vibrant atmosphere of camaraderie,” enthuses Bernard d’Alessandri, General Secretary of the Yacht Club de Monaco. “It’s an event where the thrill of the contest blends perfectly with the festivities as we pay tribute to the culinary masters who enhance the onboard experience for owners.

“A key aspect of our mission is to promote yachting professions that are still relatively unknown and demonstrate their importance to the public,” he continues. Events like this serve as a platform for professional superyacht chefs to showcase their expertise, fostering a spirit of collaboration and excellence – and it’s not just industry professionals who come to watch but food enthusiasts keen to witness the dedication, skill and passion of these chefs.”

The importance of chefs to the superyacht experience

Whether it’s creating fun burger-bar style casual dinners for a family on board, or the ultimate in fine dining for the owners and their VVIP guests, the food on board is central to the superyacht cruising experience.

“Chefs have a key role on yachts, whether feeding the crew or taking care of the owner and guests,” says Jérémie Gruson, chef on the 50-metre Victoria del Mar , taking part in this year’s challenge. “Our role is to make our clients dream of offering them an extraordinary service as precise as a prestigious establishment.”

Adds competitor Enzo Di Garbo, chef aboard 39-metre L.A.U.L. : “I think superyacht chefs are important to owners because food itself is often important to people in general. It’s also a huge added value on charters, and a great souvenir on private voyages as you often associate dishes with places you’ve visited. Let’s not also forget that meals on board are also precious to the crew – and without the general osmosis and professionalism of this crew, the chef’s work is nothing. It’s important to please everyone on board.”

The unique challenges of superyachts

From confined spaces and limited access to ingredients to the changing tastes of guests and their frequent changes of plans, being a superyacht chef can be an intimidating prospect. It’s testament to the breadth of skill and depth of talent of superyacht chefs that they take all these challenges in their stride.

“An important skill is the ability to be flexible and to adapt, without losing our smile and focus on our final goal, which is to satisfy the customer,” offers Giacomo Seregni, one of the entrants and a chef aboard the 55-metre motoryacht Severin’s . “It has happened to me that I have to create a last-minute lunch or dinner in 45 minutes because the customers decided to stay on board. A little adrenaline never hurts – I love it!”

Participant Melvin Costaglioli, Executive Chef on the yacht Black Legend , offers some advice to those thinking of working in a superyacht galley. “It can be summed up in three concepts,” he smiles. “Savoir être – it is essential to be precise in your work, to be available and to respond to any request in a palace-like manner; Savoir vivre – to have a high quality of presentation and eloquence while representing the yacht; and Know-how – gastronomic and international knowledge of cuisine, stock management, hygiene standards, and the ability to be innovative to always offer a surprise.”

Superyachting’s drive to reduce waste

As yachting seeks to minimise its footprint in all aspects of build and operation, the galley is no exception – and it’s why the anti-waste element of the chef’s competition, overseen by Chef Duncan Biggs, has become an important consideration, as well as adding a fresh layer of challenge.

“Anti-waste is something we all have to consider these days, and in the end we realise that the things we used to throw away are actually very beneficial to us on our plates,” affirms Chef Viel, “so it’s a blessing in disguise, I think, to wrack our brains to turn something that would have been thrown away into an edible product.”

Keeping it local and supporting communities

“In Italy, I buy local Italian and in return learn how to make focaccia at the local bakery from the grandmothers of the shops,” she continues. “In the Caribbean, I go to the local farm and ask how to attend the conch ceviche masterclass with the fishermen. I also like to bring some new products to my provisioners as they can taste, approve and also on their level help the local economy. We have to remember love of food goes both ways – it’s a relationship with deep love, and the more you give, the more you receive.”

“Whenever there is the possibility, when I am close to small producers, I give them the importance they deserve,” says Paulo Ucha Longhin, chef on the 50-metre Hercules , and winner of this year’s competition. “This directly impacts the sustainability of its production and values its native area.”

“I have been on exploration vessels for years in remote places where there is no supermarket, and we massively support the local economy,” enthuses participant Joelyanne Lefaucheur, chef aboard the 33-metre motor yacht Artemis . “We interact with fishermen and create a connection by buying their product, and in exchange they give us some cooking classes or local products while being able to put food on the tables of their loved ones. I remember in Tahiti the fishermen would bring me the freshest fish – these people had nothing, and I would trade my painting kit for their children, and they would bring me pearls. Those are memories you create for life.

“In Italy, I buy local Italian and in return learn how to make focaccia at the local bakery from the grandmothers of the shops,” she continues. “In the Caribbean, I go to the local farm and ask how to attend the conch ceviche masterlass with the fishermen. I also like to bring some new products to my provisioners as they can taste, approve and also on their level help the local economy. We have to remember love of food goes both ways – it’s a relationship with deep love, and the more you give, the more you receive.”

Experiences that exceed expectations

For the vast majority of superyacht owners, charterers and guests, superyachting is not about the value of the asset but about the extraordinary experiences a yacht can deliver. The superyacht galley – and the chef’s competition – are timely reminders that every facet of life onboard is crucial to elevate that experience to something magical.

“Yacht Club de Monaco’s Superyacht Chef Competition highlights the remarkable skill and adaptability of the chefs participating,” says Bernard d’Alessandri. “More generally, by offering top-tier culinary experiences even in the most remote settings, it underscores the exclusivity and attention to detail that defines the world of superyachts. In essence,” he concludes, “it reinforces the idea that within the superyacht industry, nothing is impossible, and every experience is tailored to exceed expectations.”

A Bucket list experience

The sailing community invokes a particular passion for the sea, and a natural bond and friendship between those who enjoy it. No wonder, then, that the legendary St Barths Bucket draws people to indulge in wonderful shared experiences.

Burger van der Walt

The captain of Perseus3 on sailing yachts, surfing and sunscreen.

How to find the right superyacht crew

The advent of crew-based reality TV has opened up many people’s eyes to the superyachting good life, but it has also raised concerns among potential new owners. Fortunately, the reality is very different, and there are ways to guarantee your crew is as professional as possible.

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PART 2 : Becoming a Yacht Chef

Hi! My name is Dean Harrison a trained chef of 16 years, 9 of those years in yachting. When I took the leap into cooking at the age of 15 years old, I never knew how far and wide it would take me, If anywhere. Yachting has been a huge part of my career and I'm so greatful to where I am today. But! It hasn't been an easy path...

The Ultimate Guide to Becoming a Yacht Chef

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Chef Tim Dellea is the author of The Yacht Chef Guide.

He is a professional chef with over 20 years of international experience.

He has worked and trained to Michelin standards under the best chefs in the world.

Since late 2000, Tim has built a very close relationship with celebrities, multinational CEOs and elite clients as their private chef on board some of the most prestigious private and charter superyachts in the world.

[email protected]

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The Yacht Chef Guide is the most complete audio guide for Chefs to discover and understand the Super Yacht industry. It includes everything a Chef or a cook, needs to know to break into the luxurious yachting industry and succeed as a Chef on a Yacht.

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Yacht & Superyacht Chef Jobs

Find the latest chef jobs posted by superyacht crew agencies from around the world:.

Use the keywords Head , Sous , Cook or Crew Chef to refine your search or view all yacht chefs below.

F i nd the latest chef jobs posted by superyacht crew agencies from around the world.

Looking for a DYNAMIC Chef to join a 48m Power Cat. The program is a PRIVATE, US FLAGGED, World Traveler currently exploring the South Pacific. The vessel stays off the grid and travels to remote areas. ZERO DRAMA crew who are very active in water sports. MUST be able to cook a wide variety of cuisines including vegan and able to work with local produce and provisions. Rotating vacation schedule for all crew, determinate on location of vessel. This requires an off-the-grid thinker and self-starter.Ideally someone that can TRULY be away from friends and family for months at a time without issue. The boat will travel to the US by years end and then on to South American waters.

Salary is DOE, very little crew turnover, Chef is retiring to Owners villa after 30 yrs. Female or Male candidates welcomeUS CREW / Green Card holders only. MUST have valid US Passport with plenty of time/pages remaining. 5 crew total.

55m Private and Charter Looking for a temporary chef from August 16th through September 8th but potentially could be longer, or even full time. Can be male or female. Italy cruising Must have ships cook certificate Salary DOE

Point of contact [email protected]

Sole Chef-Private, 53m

We are looking for an experienced, organized Culinary trained Sole Chef for a private, FF, 53m M/Y. This a well run professional program with a fantastic crew of 12 that rotate out. Ideal candidate will be flexible, easy going and a team player. Drama free only please. We are looking for someone that is adaptable to what the older owners enjoy. Excellent references and longevity in prior positions is a must. Caribbean, Florida, New England. Down times are usually always spent in South Florida. 2/1 rotation however, the candidate needs to have a bit of flexibly on this. B1/B2 visa is needed.

Start ~mid October in South Florida- Salary~ to be discussed with candidate. Full medical, flights and benefits package.

Point of contact is [email protected]

DC4044 – CHEF REQUIRED FOR A 30M+ PRIVATE/CHARTER NEW BUILD MOTOR YACHT

*This position can be a couples position with a chief officer/OOW or a strong 2nd stewardess. Start date: POSITION FILLED Itinerary: Mediterranean Sea until February 2025 where it will head to Seychelles, Indonesia, Australia and lots of other incredible places We are looking for an experienced Chef for this yacht, which just launched summer 2024. Very nice owners who enjoys a healthy lifestyle, fishing and diving. Their preferred cooking style is also healthy and a good variety. More details to follow at interview stage. REQUIREMENTS STCW95 ENG1 Able to commit for at least 1 year 3-4 yrs experience in yachting Must be available to do a few days trial in Spain PACKAGE Salary: 5500-6000 EUR DOE 38 days Flights Medical cover

DC4045 – CREW CHEF REQUIRED FOR THIS 100M+ PRIVATE MY IN THE MED

Start date: POSITION FILLED Itinerary: Mediterranean Caribbean We are looking for an experienced Crew Chef with preferably a few seasons experience from large yachts, ideally 70m+ MY. Comfortable cooking for around 60 crew divided into shifts throughout the day such as you either work mornings and lunches or evenings and dinner. The galley runs with three chefs guest off and four chefs guest on. The boat is private with a dual season program with 3-4 three-week trips a year. REQUIREMENTS Proven longevity and nice references Previous yachting experience Male due to accommodation Culinary trained Ships cook certificate Hygiene course B1/B2 STCW95 ENG1 PACKAGE Salary: 5000 USD DOE Leave: 4:2 rotation Flights Medical cover

DC4001 – GENERAL APPLICATION GALLEY

We are always looking for Chefs so please feel free to send us your CV along with the required documentation from our check list and we will keep you on file for any suitable future opportunities. In the meantime please follow us on LinkedIn and Facebook to see our job posts.

DC4043 – ROTATIONAL OWNERS HEAD CHEF REQUIRED FOR THIS 100M+ PRIVATE MOTOR YACHT

Start date: POSITION FILLED Itinerary: Mediterranean Experienced Head Chef required for a 100m+ MY. You must have experience from an 70m+ MY in a similar role. More info to follow at interview stage. REQUIREMENTS Previous experience from 70m+ MY STCW95 ENG1 PACKAGE Salary: 9000 EUR 10:10 rotation Flights Medical cover

How to get a job as a yacht chef:

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It goes without saying that a yacht jobs are not without their difficulties. But a career as a superyacht chef may be one of the routes with the most amount of pressure in the yacht crew industry. Each and every dish that leaves the galley must look and taste absolutely perfect. There is no time for complacency, no room for slacking, and definitely no space for carelessness. Yacht chefs are expected to be innovators, experimentalists, and creators. They must remember preferences, allergies, and dislikes. There is no respite from the continual need for top quality service. Superyacht chefs must be versatile, dedicated, and calm. It is no surprise, then, that superyacht chefs often come with previous experience in luxury establishments on land whether Michelin-starred restaurants or 5-star hotels.

YPI CREW spoke to Michelle Bonetti, the Head Chef of M/Y MOSAIQUE, to find out more about the daily routine of a superyacht chef.

Michelle did a 4-year chef apprenticeship in Perth, Australia, and cooked in different restaurants before getting her first yacht job . She was fortunate with the places in which she worked, gaining training with many famous, Michelin-starred chefs, including Feran Adria and Massimo Bottura. In order to stay on top of her game and develop new culinary skills, Michelle completes many courses and stagiaire programs during the winter season, as the yacht on which she works stays in the Mediterranean. In 2016, Michelle travelled to Bangkok to undertake a Thai cooking course, Tokyo to complete a sushi course, and Paris to do a boulangerie course. Later this year, she will fly to New York to work at Blue Hill - one of the best three Michelin-starred restaurants in the world.

Working as a sole chef, I find it hard to continue to learn as quickly as you would in a restaurant surrounded by other chefs, Michelle said. Courses and Stagiaire programs are a great way to keep up with food trends.

Michelle Bonettis day on-board the 49.90m charter and private superyacht, M/Y Mosaique, during a guest charter:

6:00 am : First off, I turn on some music in the galley, make a cup of tea and then start work by setting up for the guests breakfast. I bake croissants, breakfast muffins, scones, fresh breads, juices, and fruit plates etc. A small spread is also made for the crew some cut fruit, muffins and croissants to help them start their day in a good mood.

7:00 am : I write the guest menu for the day, which the chief stewardess will print for the guests to look at in the morning. I will then start preparing guest and crew lunch, while waiting for the guests to get up and order their a la carte breakfast. I will usually also prepare parts of the guest dinner menu in the morning, if I have time.

12:00 pm : Crew lunch is served, which usually consists of 5 dishes served as a buffet 1 or 2 salads, a fish or seafood dish, a meat dish and a carbohydrate. Crew usually like to eat quite simple, healthy meals.

1:00 2:00 pm : The guests then decide at what time they would like to eat lunch. Fresh bread is prepared and usually a buffet, depending on the preferences of the charter guests. A light dessert then follows the buffet. All guests that come on-board are different; some choose the dishes they would like to eat, while others leave it up to me.

3:00 pm 4:00 pm : In the afternoon, I take a break. Sometimes I manage to fit in a quick nap.

4:00 pm : I set up for the crew and guest dinners, finishing any preparations that I did not manage to get done in the morning. I also prepare some canaps.

6:00 pm : Crew dinner is served.

6:00 pm : Guest canaps are served.

8:00 pm : The guests decide at what time they would like dinner. Often, there will be a last minute change to the menu. Freshly baked bread and a three-course dinner, followed by homemade petit fours and sometimes cheese, are served.

10:00 pm : When the guests have finished eating, the galley is cleaned, sanitised and left for the morning, when everything will start again with a different menu.

To find out more about yacht chef jobs and converting your land-based experience into career prospects, contact a member of the YPI CREW team.

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Yacht Chef Training Course

Adapt your culinary talents to a Superyacht environment. Successful completion of this course will allow you to work as a chef on superyachts of any size anywhere in the world.

Chefs aboard Superyachts will be cooking for a very exclusive and sophisticated table. Formal training & qualification is essential, not only as a chef, but also as a member of a superyacht crew. A chef aboard a superyacht is more challenging than being a chef in land-based kitchens. It requires an aptitude for learning new produce, concepts & culinary variety.

A yacht chef must work alone unless fortunate enough to have a galley chef or sous chef onboard. Generally the chef is the source of the entire crews state of culinary satisfaction and contentedness…. as well as the owners, of course.

Yachting etiquette, hygiene and galley sanitation are essential elements of the chef superyacht training process. Provisioning is also vital be it in remote island areas where produce & some supplies are virtually impossible to procure or in a new country where ingredients are very different and come in packages that are unintelligible or unrecognisable.

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Mike Lynch’s Friend Shares What Life Was Like Onboard Yacht Before It Sank: 'Truly Luxurious Cabins'

"He was really happy and wanted to start a new life," Corrado Broli shared of Lynch, who he worked with for 25 years

PERINI NAVI PRESS OFFICE/HANDOUT/EPA-EFE/Shutterstock

Mike Lynch 's friend and former colleague has detailed what life was like onboard the luxury Bayesian yacht before it sank off the coast of Sicily last month.

In an interview with the Italian current affairs show Quarta Repubblica that aired on Monday, Sept. 2, Corrado Broli opened up about his relationship with the tech entrepreneur — who was found dead along with six others after the 183-foot yacht sank on Aug. 19 — and his time on the luxury vessel.

"I had been on this boat several times, it was a really fantastic boat, I have to say," Broli, who worked with Lynch for 25 years, told the outlet.

"I have never met this captain, I had met the previous one though. It was a boat with truly luxurious cabins," Broli said, before noting its special functions.

"Perini boats are famous for a series of automatisms they have. You can practically control them directly through a control unit, and everything is done automatically," he claimed, adding, "... And the portholes were sealed so you cannot open them."

Simon Dawson/Bloomberg via Getty

Broli, who worked at Lynch’s software companies Autonomy and Darktrace until 2022 after meeting him in 1999, went on to talk about the pair's relationship over the years.

"I knew him well, and obviously his wife and family. It was a relationship that extended beyond a professional relationship, it was also a friendship," he said.

Lynch’s 18-year-old daughter, Hannah, also died in the tragedy, though his wife, Angela Bacares, survived and was rescued along with 14 others onboard.

Karsten Borner, the captain of a nearby boat at the time, told PEOPLE that Bacares did not want to leave the scene until her husband and daughter were found. Their bodies were later recovered from the sunken vessel.

Broli, who was not on the yacht during the incident, suspects that Bacares was "in the cabin with Mike, and Mike told her, 'You go, save yourself and I will go and look for Hannah.' He knew she was in the cabin near to them." He claims that since the incident, Bacares "does not speak or communicate with anyone, we have only exchanged a message."

Broli added that Lynch was using the trip as a celebration with colleagues and friends after he had "undergone a very long trial, out of which he had emerged fully acquitted."

"He was really happy and wanted to start a new life," Broli said, adding that he will remember his friend as the "British Bill Gates" and a "very happy person."

Lynch went to trial and was acquitted after he was accused of financial fraud in connection to the sale of Autonomy — a business software company he founded — to Hewlett-Packard in 2011, and a source previously told PEOPLE the group had traveled to the Aeolian Islands to celebrate the win.

The captain of the Bayesian , James Cutfield, is currently under investigation for the incident and has been questioned several times by Italian authorities, a source close to the investigation previously told PEOPLE. Italian authorities launched a manslaughter and negligent shipwreck investigation in connection with the sinking, Ambrogio Cartosio, the chief prosecutor of Termini Imerese, announced last month.

On the day of the incident, Italian news agency ANSA reported that the vessel, which was carrying 22 people, was anchored when a tornado formed over the water , known as a waterspout, striking the yacht before it lost its balance and sank.

Italian coast guard officials have said there was a "violent storm" before the Bayesian went into the water.

ALBERTO PIZZOLI/AFP via Getty

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Recalling the design of the ship, Broli speculated that "the walkway out of the cabins is brief. There is a small set of steps that takes you up to the bridge, it's short because it is just seven to eight steps. Something abnormal must have happened beyond the weather conditions.”

However, he added that he does not "think there is a conspiracy here," as many have drawn their own suspicions about the cause of the sinking ship.

Many details of why the yacht went into the water so quickly remain unclear.

Along with Lynch and his daughter, the tragic incident claimed the lives of several high-profile individuals. They have been identified by authorities as the yacht's chef Recaldo Thomas, prominent New York attorney Christopher Morvillo and his wife, Neda ; and Morgan Stanley International chairman Jonathan Bloomer and his wife, Judy .

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Les Ambassadeurs’ chef Christophe Cussac

Chef's secrets: Christophe Cussac on his favourite Monaco spots and local knowledge

Every month, BOAT speaks to some of the world's most skilled chefs about their favourite dining hotspots and must-try local dishes. This month, ahead of the Monaco Yacht Show 2024 , Les Ambassadeurs’ Christophe Cussac shares his favourite Monaco spots and local knowledge with Georgia Boscawen.

Having worked with him across France, Joël Robuchon called upon Christophe Cussac in 2004 for the opening of Hôtel Métropole Monte-Carlo, making the younger cook the prestigious chef des cuisines. Following Robuchon’s death in 2018, the restaurant reopened under Cussac in July 2023 and, after just nine months, Les Ambassadeurs by Christophe Cussac in Hôtel Métropole was awarded two Michelin stars, continuing its legacy as one of Monaco’s finest establishments.

What is your favourite fine-dining restaurant in Monaco? Yoshi, also located at Hôtel Métropole Monte-Carlo, is the only Michelin-starred Japanese restaurant in the French Riviera and it’s a brilliant one at that. The chef, Takeo Yamazaki, is focused on a culinary journey. My absolute favourite dish is the black cod, which is marinated for 72 hours. For the real experience, go for Menu Yoshi, which shows the finest choices and chef’s top selections.

Where’s the best spot for a picnic on the coast near the restaurant? My favourite spot is Cap-d’Ail beach, not too far from Monaco. It’s the most beautiful beach in the region and the best time to go would be in the spring and autumn. I’m a real lover of simple ingredients, so I’d bring along a roasted chicken with sweet tomatoes doused in olive oil and freshly baked bread. I could also add in some champagne and caviar too.

What is your favourite local restaurant in the principality? I really like Riccardo Giraudi’s Beefbar. It’s a great spot for meat lovers and has a nice informal atmosphere. It’s in a good location too, opposite the port of Fontvieille, so you get some great views here. Another one is the new Café de Paris in Casino Square, which offers excellent French food with no frills.

Where is the best place for cocktails in Monaco? I like the Sass Café. It’s still a family business, owned by Samy Sass and his father and there’s always a great vibe in there; you know what you’re getting. You get all kinds of people in Sass and it’s popular with every generation. I prefer wine, so I would order a nice bottle of Chardonnay (they have a very good wine selection) preferably from the region I love and hold dear: Bourgogne Tonnerre. metropole.com

First published in the September 2024 issue of BOAT International. Get this magazine sent straight to your door, or subscribe and never miss an issue.

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Bayesian superyacht sinking: Banking boss and wife 'suffocated in air bubble as oxygen ran out'

Italian prosecutors have placed the boat's captain and two Britons who worked on the yacht under investigation for suspected multiple manslaughter and culpable shipwreck.

Thursday 5 September 2024 12:13, UK

Four people who died when a superyacht sank off the coast of Sicily suffocated in an air bubble as oxygen ran out, according to Italian media.

Jonathan Bloomer, his wife Judy Bloomer, Chris Morvillo and his wife Neda Morvillo were four of the seven people who died when the Bayesian superyacht sank last month.

They were on the trip with British tech entrepreneur Mike Lynch to celebrate his acquittal of fraud charges in June in the US, when a violent storm hit.

Who was on superyacht that sank off Sicily?

Divers have been searching the area where the yacht sank. Pic: Reuters

Mr Lynch, his 18-year-old daughter Hannah Lynch, and the yacht's chef, Recaldo Thomas, died as well.

As the boat went down, Mr and Mrs Bloomer were said to have suffocated as oxygen ran out, and not drowned, La Repubblica reported.

Their post-mortems, along with those of Mr Morvillo and his wife, were said to have found no water in their lungs, suggesting they died as their cabins filled with carbon dioxide and ran out of oxygen.

More on Superyacht Sinking

Bayesian superyacht sinking: Post-mortems carried out on lawyer and wife

Hewlett Packard to pursue Mike Lynch's estate in £3bn damages claim

Two British crew members on Bayesian superyacht under investigation

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Bayesian yacht sinking: Banking boss among four victims who ‘suffocated in cabin air bubble’

Intial autopsies suggest at least four victims likely died as a result of oxygen running out onboard, article bookmarked.

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Four of the victims of the Bayesian yacht disaster died after oxygen ran out in an air bubble on the sunken boat, it has been reported.

Autopsies over the past few days on four of those who died have revealed an absence of water in their lungs, suggesting they suffocated as the air became saturated with carbon dioxide, Italian publication La Repubblica said.

The outlet reported post-mortems showed four people died from “atypical drowning”, with “no water in their lungs, trachea and stomach”. There were no signs of external injuries.

The results appear to back up investigators’ opinions that the victims sought out air pockets inside the ship before they died.

The incident, which claimed the lives of seven people including British tech magnate Mike Lynch and his 18-year-old daughter Hannah, unfolded last month after a violent storm hit the yacht off the coast of Sicily .

The yacht sank quickly , trapping the victims below deck as it settled on its right side. Divers who retrieved the victims’ bodies on board found five of them, including Mr Lynch, in one cabin on the left side of the yacht. Hannah Lynch’s body was the last to be found, in a separate cabin.

Jonathan Bloomer had a 50-year career in the finance sector, while his wife Judith worked as a psychotherapist for nearly 30 years

The body of the yacht’s chef, Recaldo Thomas, was also recovered floating near the wreckage, which lies 50 metres below the surface.

Investigators believe the victims sought out remaining air pockets as the vessel moved sharply to the right while sinking.

However, it is unlikely to have lasted long as it would have been “small and quickly filled with rising levels of toxic carbon dioxide”.

The findings of the autopsies, detailed in La Repubblica on Wednesday, appeared to support this theory.

Among the victims examined so far were Jonathan Bloomer, the international chairman of Morgan Stanley Bank; his wife Judith, a psychotherapist; Christopher Morvillo, a US lawyer; and his wife Neda, a jewellery designer.

Previous reports suggested Mr and Mrs Morvillo, whose autopsies were carried out first, both died by drowning .

But post-mortems have found the lungs of the four people were “not fully of water”, which is otherwise known as “dry drowning”.

La Repubblica reported Ms Barcares, who is also the CEO of the company that owns the superyacht, made it to the deck barefoot but only thought about saving her daughter and her husband trapped below.

As the boat reared up, she cut herself on broken glass and was unable to reach the cabins and help Mr Lynch and their daughter Hannah before the electrical blackout on the Bayesian.

For a week after the sinking, she said she could not walk because of the lacerations to her feet.

Autopsies on Mike Lynch and his daughter Hannah are scheduled for Friday

The remaining autopsies, on Mr Lynch, his daughter, and chef Recaldo Thomas, are scheduled for Friday, the newspaper added.

Nine crew members and six passengers, including Mr Lynch’s wife, survived by escaping on an inflatable life raft.

Prosecutors have launched an investigation into the yacht’s captain, New Zealander James Cutfield, along with two Britons - engineer Tim Parker Eaton and crew member Matthew Griffiths - over allegations of possible manslaughter and culpable shipwreck.

Mr Parker Eaton denied claims that external doors were left open during the storm, which reportedly allowed water to flood the engine room.

According to Italian news agency Ansa, Mr Griffiths - who was on watch duty at the time - told investigators: “I woke up the captain when the wind was at 20 knots (23 mph/37 kph). He gave orders to wake everyone else.

“The ship tilted and we were thrown into the water. Then we managed to get back up and tried to rescue those we could.

“We were walking on the walls (of the boat). We saved who we could, Cutfield also saved the little girl and her mother.”

The men have been permitted to leave Sicily as investigators work to piece together the crucial events that unfolded in the 16-minute window between the yacht being hit by a suspected “downburst” storm at 3.50am and its rapid sinking at 4.06am, just 400 metres from its anchorage near the Sicilian port of Porticello.

Being investigated does not imply guilt and does not mean formal charges will follow.

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Hewlett-Packard Continues Pursuit of $4 Billion Claim Against Mike Lynch, Who Died in Sicily Yacht Sinking

Following the loss of her husband and daughter, Angela Bacares, may now be liable for the claim.

Mike Lynch leaves the Rolls Building in London following the civil case over his £8.4 billion sale of his software firm Autonomy to Hewlett-Packard in 2011. (Photo by Dominic Lipinski/PA Images via Getty Images)

Hewlett Packard Enterprise is continuing its pursuit of civil fraud damages of up to $4 billion from the estate of Mike Lynch , the British tech mogul who died last month when his yacht sank.

In 2022, Britain’s High Court ruled that the information technology company “had substantially succeeded in its civil fraud claims,” according to a statement from the company. In February, lawyers for HPE and Lynch argued in court about the amount of the damages. However, Lynch had planned to appeal the case.

Judge Hildyard , who has indicated that the damages would likely be “substantially” less than what HP had sought, is expected to issue a ruling in the coming months.

“The judge’s decision regarding damages due to HPE will arrive in due course,” Hewlett Packard Enterprise said Monday in a statement. “It is HPE’s intention to follow the proceedings through to their conclusion.”

The claims were made against Lynch and Sushovan Hussain , the former chief financial officer of Autonomy, a business software company Lynch founded, which was sold to Hewlett Packard in 2011 for $11 billion.

Italian Coast Guards carry a body on a rescue boat in Porticello harbor near Palermo, with a third body at the back of the boat on August 21, 2024, two days after the British-flagged luxury yacht Bayesian sank. Divers searching for six missing people following the sinking of a superyacht off Sicily in a storm have found four bodies, a source close to the search told AFP. The Bayesian, which had 22 people aboard including 10 crew, was anchored some 700 metres from port before dawn when it was struck by a waterspout. Among the six missing were UK tech entrepreneur Mike Lynch and his 18-year-old daughter Hannah, and Jonathan Bloomer, the chair of Morgan Stanley International, and his wife Judy. (Photo by Alberto PIZZOLI / AFP) (Photo by ALBERTO PIZZOLI/AFP via Getty Images)

Lynch died when his yacht, the Bayesian , sank in a storm off Sicily on August 19. Now a widow, Angela Bacares —one of the fifteen people rescued—could be liable for the damages.

Lynch and his 18-year-old daughter, Hannah , whom he shared with Bacares, were among six passengers who died when the 184-foot luxury yacht went down. One crew member, yacht chef Recaldo Thomas , also died. Lynch had gathered on the yacht with family and friends to celebrate his acquittal in a separate U.S. criminal trial for fraud and conspiracy charges.

On Monday, September 2, the Italian news agency ANSA announced that the first autopsies were conducted on a husband and wife who were among the seven deceased. The reports confirmed that Christopher and Neda Morvillo died by drowning.

Initial results from the examinations, performed by Professor Antonella Argo of the Institute of Forensic Medicine at the Palermo Policlinico, showed no signs of trauma.

Autopsies for another husband and wife, Jonathan and Judy Bloomer , are scheduled for Wednesday, while those for the remaining three victims—Mike Lynch, his daughter Hannah, and chef Thomas—are still pending.

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Dear Deidre

Four Bayesian victims SURVIVED superyacht sinking but died in air bubble, autopsies show

Summer Raemason
Ellie Doughty
Published : 23:22, 4 Sep 2024
Updated : 8:26, 5 Sep 2024
Published : Invalid Date,

FOUR victims in the Bayesian superyacht tragedy survived the initial sinking but later died in an air bubble inside the wreck, their autopsies have revealed.

The £14million vessel was caught up in a storm off the coast of northern Sicily on August 19, capsizing and sinking to the sea floor in mere minutes.

Jonathan and Judy Bloomer died in the sinking of the luxury yacht Bayesian off the coast of Sicily

Autopsies have been carried out on Jonathan Bloomer, his wife Judy, Chris Morvillo and his wife Neda - four of the seven people who died when the yacht sank.

British billionaire Mike Lynch and his daughter Hannah, as well as yacht chef Recaldo Thomas, also died and their autopsies will take place tomorrow.

The post-mortem reports suggested both couples died after oxygen ran out in an air bubble below deck, as reported by Italian newspaper La Repubblica.

Previous reports suggested Chris and Neda - whose autopsies were carried out first - both died by drowning.

Bayesian victim Mike Lynch’s widow could face £3BN claim against family

Cause of death of two Bayesian victims revealed after €14m vessel sank

Divers recovered five of the six missing passengers - including Lynch - in one cabin on the left side of the yacht which settled on its right side on the sea floor.

A judicial investigation into the yacht tragedy is ongoing.

The luxury vessel was caught up in a horror storm which caused it to sink in the early hours of the morning.

Of the 22 onboard, 15 survived with 11 including Mike Lynch's wife rescued on an inflatable life raft.

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The captain of the doomed Bayesian, James Cutfield, 51, is being investigated for manslaughter .

Kiwi Cutfield, along with two other members of his crew, are being investigated by Italian authorities for culpable shipwreck and multiple manslaughter.

Prosecutors are also probing ship engineer Tim Parker-Eaton, from Clophill, Beds, and sailor Matthew Griffith, 22 under the same charges.

The investigation does not imply guilt or mean formal charges will be brought against any of the men.

At a press conference at the Termini Imerese Courthouse on Saturday, Chief Prosecutor Ambrogio Cartosio said there may have been “behaviours that were not perfectly in order with regard to the responsibility everybody had.”

His team will probe if hatches were left open, allowing water to flood in.

They will also look into whether the crew raised the alarm before escaping.

He vowed to “discover how much they knew and to what extent all the people (passengers) were warned.”

Mr Cartosio added: “There could be in fact the question of homicide. But this is the beginning of the inquiry, we cannot exclude anything at all…We will establish each element’s (crew) responsibility.

"For me, it is probable that offences were committed — that it could be a case of manslaughter.”

The body of Mike Lynch and his four guests, Chris, Neda, Jonathan and Judy were found in the first cabin on the left.

Lynch’s 18-year-old daughter Hannah was the last passenger to be discovered in the third cabin.

The survivors of the wreck, including Lynch’s wife Angela Bacares, 57, left Sicily in a private jet last Sunday.

Inside The Bayesian's final 16 minutes

By Ellie Doughty, Foreign News Reporter

Data recovered from the Bayesian's Automatic Identification System (AIS) breaks down exactly how it sank in a painful minute-by-minute timeline.

At 3.50am on Monday August 19 the Bayesian began to shake "dangerously" during a fierce storm, Italian outlet Corriere revealed.

Just minutes later at 3.59am the boat's anchor gave way, with a source saying the data showed there was "no anchor left to hold".

After the ferocious weather ripped away the boat's mooring it was dragged some 358 metres through the water.

By 4am it had began to take on water and was plunged into a blackout, indicating that the waves had reached its generator or even engine room.

At 4.05am the Bayesian fully disappeared underneath the waves.

An emergency GPS signal was finally emitted at 4.06am to the coastguard station in Bari, a city nearby, alerting them that the vessel had sunk.

Early reports suggested the disaster struck around 5am local time off the coast of Porticello Harbour in Palermo, Sicily.

The new data pulled from the boat's AIS appears to suggest it happened an hour earlier at around 4am.

Some 15 of the 22 onboard were rescued, 11 of them scrambling onto an inflatable life raft that sprung up on the deck.

A smaller nearby boat - named Sir Robert Baden Powell - then helped take those people to shore.

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The Crew Chef Nina Wilson
Learn how Nina Wilson went from deckhand to sous chef to head chef on a superyacht, and how she shares her culinary skills and tips on YouTube. Read her interview from 2018 and 2022, and see her Instagram and YouTube links.
Super Yacht Chef Jobs
April 2024: YachtChefs.com belongs to a network of 5 specialist websites powered by one central global database and managed by SUPERYACHT & VILLA RECRUITMENT SOLUTIONS. You can now also recruit Captains, Pursers, Chief Stews in addition to chefs through our services! POST YOUR JOB TODAY - click here. Search Jobs. Search By Sector.
Yacht Chef Crew Position
Experience provisioning in designated cruising area. Resume "wow" factors (i.e. culinary competition winner, Michelin star head chef position) Limited computer skills. Yacht Chefs have 1+ years experience and are responsible for Provisioning of all food items and the guest and crew meals and nutrition . They earn 54K-90K based on yacht size ...
How to Get a Job as a Yacht Chef
From 120 to 160 feet, the rate ranges up to $14,000 per month, then increases to $15,000, with salaries on vessels larger than 250-foot plus ranging from $10,000 up to $18,000. According to the Salary Survey data, the crew chef/sous chef position pays between $4,000 and $7,00+ across all size ranges. Depending on yacht size, the sous chef and ...
The Superyacht Chef
Learn how to become a yacht chef, what to expect on board, and get inspired by stories and advice from experienced chefs. Find out about the latest trends, events and opportunities in the yachting industry.
Yacht Chef Jobs
Learn about the role, duties and responsibilities of a yacht chef, and how to apply for a position on board a moving vessel. Find out the average pay scale for yacht chefs and browse through our current job listings.
Meet the Winners of the World's Fiercest (and Only) Superyacht Chef
Chef Anthony Fossani and Chief Stewardess Leah Efraimov from the 150-foot Pisces won the 42- to 47-meter (138- to 155-foot) yacht category for both the beach picnic and cocktail competitions ...
7 Things You Probably Didn't Know About Yacht Chefs
Skolnick notes that the yacht kitchens are exceptionally small, so creativity is paramount: "Limited tools. Limited power. Limited space. Limited storage. Limited shopping," he says. But you make ...
Quick & Easy Guide to Superyacht Chef Careers
Learn how to become a superyacht chef, what qualifications you need, and what roles you can pursue on board yachts. Find out the differences between cheffing at sea and ashore, and the challenges and rewards of this culinary profession.
Superyacht chefs in the spotlight
Superyacht chefs in the spotlight. The annual Superyacht Chef Competition organised by Yacht Club de Monaco and Bluewater is a trial-by-fire for superyacht chefs who want to show their skill - but it also serves as a timely reminder of the excellence that runs through every part of the superyacht experience. Of all the elements of ...
75+ Yacht Chef Jobs, Employment September 1, 2024| Indeed.com
Head Chef/Kitchen Manager. Southern Estate Staffing. Donalsonville, GA 39845. $65,000 - $80,000 a year. Full-time. Monday to Friday + 5. Easily apply. Private Chef in home experience preferred, Luxury Hotel, restaurant, yacht head chef experience. As the main chef, responsibilities include food inventory, food….
Home
PART 2 : Becoming a Yacht Chef. What might make you stand out in the crowd of hundreds of yacht chefs! It all started back in 2011. I was then working in the outback... Thinking about becoming a yacht chef. This is real hands on knowledge from someone who has been in the industry for the past 8 years. Find out everything you need to know if you ...
The Yacht Chef Guide
The Yacht Chef Guide Audiobook + Free Bonus. No need to read, listen anywhere on your own device. Skip chapters and bookmark as you go. The Yacht Chef Guide is the most complete audio guide for Chefs to discover and understand the Super Yacht industry. It includes everything a Chef or a cook, needs to know to break into the luxurious yachting ...
Chef Jobs
Temp Chef. Updated On : Wednesday, August 28, 2024. 55m Private and Charter. Looking for a temporary chef from August 16th through September 8th but potentially could be longer, or even full time. Can be male or female. Italy cruising. Must have ships cook certificate. Salary DOE. Point of contact [email protected].
Chefs, Yacht Chefs. Find Jobs with Yachtchefs.com
This website now lists jobs posted directly by Yacht Captains, Management Companies and any super yacht related Employers or land based employers looking to recruit chefs. Please read the following carefully. EXPERIENCED YACHT CHEFS: browse the job listings and apply online, you can choose to complete your profile, make it searchable or leave ...
A Day in the Life of a Superyacht Chef
Read about the typical daily routine of a yacht chef. YPI CREW speaks to Michelle Bonetti, the Head Chef of a superyacht, to find out more about the job.
Yacht Chef Jobs
Welcome to the jobs, careers and recruitment site for Super Yacht Chefs! This is where we list all our yacht chef jobs and yacht industry employment opportunities for chefs in one handy location as well as any other tips and advice and useful info for captains and chefs alike! CHEFS: If you are a chef looking for work click the 'Jobs ...
Superyacht Chef
A yacht chef must work alone unless fortunate enough to have a galley chef or sous chef onboard. Generally the chef is the source of the entire crews state of culinary satisfaction and contentedness…. as well as the owners, of course. Yachting etiquette, hygiene and galley sanitation are essential elements of the chef superyacht training process.
Mike Lynch's Friend Reveals What Life Was Like on Yacht Before It Sank
They have been identified by authorities as the yacht's chef Recaldo Thomas, prominent New York attorney Christopher Morvillo and his wife, Neda; and Morgan Stanley International chairman Jonathan ...
The Superyacht Chef (@thesuperyachtchef)
The Superyacht Chef (@thesuperyachtchef) • Instagram photos and videos. 15K Followers, 1,019 Following, 4,606 Posts - The Superyacht Chef (@thesuperyachtchef) on Instagram: "👨‍🍳 #thesuperyachtchef to be featured 👉 free #yachtchef job board on our website 🚤 Interviews and yacht chef resources ⚓️ how to get a job on a yacht".
Chef's secrets: where to eat, drink and try local dishes in Monaco
Every month, BOAT speaks to some of the world's most skilled chefs about their favourite dining hotspots and must-try local dishes.This month, ahead of the Monaco Yacht Show 2024, Les Ambassadeurs' Christophe Cussac shares his favourite Monaco spots and local knowledge with Georgia Boscawen.. Having worked with him across France, Joël Robuchon called upon Christophe Cussac in 2004 for the ...
Bayesian superyacht sinking: Banking boss and wife ...
Mr Lynch, his 18-year-old daughter Hannah Lynch, and the yacht's chef, Recaldo Thomas, died as well. As the boat went down, Mr and Mrs Bloomer were said to have suffocated as oxygen ran out, and ...
Body recovered near sunken Sicily yacht believed to be that of chef
The body of a man recovered near the Bayesian yacht is believed to be that of Recaldo Thomas, a Canadian-Antiguan chef who was working on the boat Six people are still missing after British luxury ...
Bayesian yacht sinking: Banking boss among four victims who 'suffocated
The body of the yacht's chef, Recaldo Thomas, was also recovered floating near the wreckage, which lies 50 metres below the surface.
Chef Cheryl
Small Weddings And Events. Chef Cheryl's private chef services are intimate, personal and customized. We offer our services to cater Small events and weddings. We'll help in creating the perfect vision to cater your private event in your home or location of choice. Tell us about what you need, and we can create a custom catering package ...
Elite Predator Moscow 95 Yacht
The Elite Presidente Benetti 160 Yacht is equipped with luxurious amenities including a private chef, spacious lounges, multiple sunbathing areas, and panoramic views of the Formula 1 track. Enjoy top-notch comfort and exclusive services throughout the event.
Hewlett-Packard Continues Pursuit of $4 Billion Claim Against Mike
Lynch and his 18-year-old daughter, Hannah, whom he shared with Bacares, were among six passengers who died when the 184-foot luxury yacht went down. One crew member, yacht chef Recaldo Thomas ...
Yacht club "Novo-rozhdestvenno" in Moscow region
Yacht club "Novo-Rozhdestvenno" is located on the spit of the rivers Moscow and Bykovka - Moscow. ... An experienced chef, high-quality service and, of course, the main advantage of the restaurant - fusion cuisine (a variety of Russian, Italian, Asian dishes) will impress even the most sophisticated gourmet. ...
Yevgeny Prigozhin
Yevgeny Viktorovich Prigozhin [a] [b] (Russian: Евгений Викторович Пригожин, IPA: [jɪvˈɡʲenʲɪj ˈvʲiktərəvʲɪtɕ prʲɪˈɡoʐɨn]; 1 June 1961 - 23 August 2023) was a Russian mercenary leader and oligarch. [5] He led the Wagner Group, a private military company, and was a close confidant of Russian president Vladimir Putin until launching a rebellion in ...
Morgan Stanley boss SURVIVED yacht sinking but died in air bubble
YACHT TRAGEDY Four Bayesian victims SURVIVED superyacht sinking but died in air bubble, autopsies show ... The body of chef Recaldo Thomas was the first to have been found Credit: Enterprise. 8.

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How to Get a Job as a Yacht Chef

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What Qualifications Do I Need to Become a Yacht Chef?

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