A professional Yacht Chef for over 10 years working for some of the busiest private and charter programs in the industry. Over that time I have dealt with just about every challenge the yacht industry can throw at you. I am passionate about cooking and enjoy working with the freshest ingredients to prepare innovative dishes that showcase the ingredients. My focus onboard yachts is to provide equal energy and effort in creating interesting and diverse menus to meet the preferences of both the guest and the crew.

​

I am well versed in a variety of cooking styles and cuisines. When needed I can create menus and/or adaptations of dishes to meet special diet needs and preferences of guests. My training and experience in busy high-end restaurants, resorts, and yachts has given me the ability to be very flexible and adaptive to changing needs, team cultures, and dynamic conditions.

​

Throughout my career I have managed to developed a large base of diverse clients, charter and private, ranging from 30M to 88M, as well as on client’s estates. Working with a diverse set of clients and guests has provided a large foundation of experience to handle nearly every possible galley situation, guest requests and preferences, specialty diet needs, onboard events, and crew needs.

​

I have been around food most of my life. As a boy my parents owned a restaurant in the Hunter valley region of Australia. Some of my earliest childhood memories was the baking of fresh bread in the morning. My mother was a very good cook and I learned a lot about food from her.

Later on as a young man, I did an apprenticeship in some well-known restaurants and 5 star hotels in Sydney. Upon becoming a qualified chef I embarked on a culinary journey of Europe in my early twenties.

This is where I actually learnt the most, by traveling, eating and absorbing the culture wherever I was. And still today I gain inspiration from traveling, which I believe has helped me to become a successful yacht chef. I have two big passions, food and golf.

​

I am looking forward to more opportunities working with great teams where I can contribute my skills and passion for food to add value to a great program.