A Day in the Life of a Yacht Chef

Waking up as a yacht chef is similar to most professions, except there's no commute or traffic. My day begins around 6:15 a.m. with the familiar hum of the oven warming up. I quietly unstack the dishwasher, lay the table, and prepare breakfast items like fruit bowls and overnight oats while sipping a coffee. This is my peaceful time before the day’s hustle begins. Sometimes, I’ll fit in a quick social media post to share a bit of the yacht life with my audience.

Once breakfast is underway, I turn my attention to the guests’ preferences. I always receive preference sheets in advance, crafting a menu that caters to their desires. Adjustments are inevitable as I gauge their reactions to each meal. Adapting the menu on the fly has become second nature, ensuring each guest's experience is tailored to their tastes.

The galley on a yacht is small, but its efficiency is a huge advantage. I had a hand in designing the layout, which helps me work seamlessly in tight quarters. However, challenges do arise—rough seas can make cooking a challenge, and guests chatting with me while I’m focused on meal prep can be distracting. Despite these obstacles, the small galley fosters creativity and adaptability for most yacht chefs.

As a yacht chef and stewardess onboard, I wear many hats beyond cooking. I handle all stewardess and deck duties, including cleaning cabins, doing laundry, and assisting with lines and fenders. This multifaceted role keeps me busy from dawn until dusk.

Ingredient sourcing while traveling can be a bit hit or miss. While supermarkets are often available, the quality and variety can be inconsistent. I make it a point to meet local farmers and support them when possible, as they often provide unique ingredients that you won’t find in stores.

Flavor is my top priority in the galley. While I enjoy making dishes look appealing, I believe that taste is what truly matters. Presentation is secondary to ensuring each meal is delicious.

Catering to different dietary preferences and restrictions can be daunting, especially given the limited options in island locations. However, clear communication with guests about what’s available helps manage expectations and ensures everyone’s needs are met.

During downtime, I try to fit in a 30-minute workout, usually after lunch when everyone is napping. I also create content for Funky Chef and answer queries for our boat's calendar while staying in touch with family and friends. Balancing these tasks helps me stay productive and connected.

Interaction with guests is a key part of my role. With only two crew members onboard, it’s essential to ensure that guests have everything they need and are enjoying their experience. This close interaction helps create a memorable stay for them.

Being a yacht chef differs significantly from other chef positions. The major difference is that you’re always on call; you never truly leave work, which can make it challenging to switch off and detach.

As the day winds down, I handle cabin turn downs and tidying, followed by washing up and sometimes laundry. After dessert service, I clean down the galley, prep pastries for the next day, get the dishwasher running, and tidy up. I’m usually showered and in bed by 10:30 p.m., ready to start the cycle anew.

The best days are those when guests opt for simple one or two-course dinners served early. These evenings allow me to either enjoy a restful night or join the guests for a night snorkel, making for some of my most memorable experiences as a yacht chef.

 Pictured: @Yachtchef.Hannah is wearing "Amalfi"