Personal Blog

This summer was a whirlwind of culinary creativity, sun-soaked destinations, and the fast-paced demands of life on the water. As a private chef, I had the unique opportunity to work on three separate five-day charters, each offering its own set of challenges and rewards. From crafting exquisite meals in a compact galley to navigating the ever-changing needs of discerning guests, the experience was both exhilarating and exhausting. Here's a glimpse into my journey.

Before stepping aboard each yacht, the real work began weeks in advance. Every charter started with an extensive planning phase, where I collaborated closely with the clients to understand their preferences, dietary restrictions, and any special requests. From sourcing the finest ingredients to creating tailored menus that would delight and surprise, meticulous attention to detail was essential.

One of the most critical aspects of preparation was provisioning. With space at a premium and the unpredictability of sourcing fresh ingredients at sea, I had to be strategic about what to bring onboard. Every ingredient needed to be versatile and high-quality, capable of being transformed into multiple dishes if necessary.

Once the yacht left the dock, my routine shifted into high gear. Life on a charter is fast-paced, with meals often being the highlight of the day for guests. My days began early, often before dawn, to prepare breakfast spreads that ranged from light, healthy options like smoothie bowls and freshly baked granola to indulgent treats like eggs benedict and warm pastries.

As the day progressed, I juggled lunch preparations, afternoon snacks, and, of course, the all-important dinner. Each meal was an opportunity to showcase creativity and skill, whether it was a casual beachside barbecue or a multi-course fine dining experience. Balancing the desires of the guests with the realities of cooking in a small, often swaying, galley was a daily challenge, but it was also where the magic happened.

No two charters are ever the same, and this summer was no exception. Each trip brought its own surprises, from last-minute menu changes to unexpected dietary restrictions. One charter, for instance, had a guest who decided mid-trip to go completely vegan. This required a quick pivot in the menu and some creative thinking to ensure that every meal remained exciting and satisfying.

Another challenge was the weather. On one particularly rough day at sea, I found myself trying to keep pans from sliding off the stove while simultaneously plating a delicate seafood dish. It was a true test of my ability to adapt and stay calm under pressure.

Yet, these challenges were also where I found the most satisfaction. Overcoming obstacles and delivering exceptional meals, regardless of the circumstances, reinforced my passion for what I do.

The best part of any charter, without a doubt, is the moment when a guest takes their first bite and you see their face light up. Whether it was a perfectly seared piece of fish, a decadent dessert, or a simple but expertly executed salad, knowing that my food added to their overall experience was incredibly fulfilling.

One of my favorite memories from this summer was a sunset dinner I prepared on the last night of a charter. The menu featured a five-course meal inspired by the Mediterranean, with each course paired with a different wine. As the sun dipped below the horizon, the guests were not only enjoying the food but also the entire ambiance—the gentle sway of the boat, the sound of the waves, and the glow of candlelight. It was a perfect end to a demanding yet rewarding trip.

As I look back on this summer, I’m filled with a deep sense of gratitude for the experiences and the people I met along the way. Working as a private chef on these charters pushed me to new levels of creativity and problem-solving. It was a constant reminder of why I chose this path—because of the joy that food brings to people, especially in such a unique and intimate setting.

This summer's experiences have not only sharpened my skills but also reinforced my love for the culinary arts. Each charter was a journey of discovery, not just for the guests, but for me as well. I’m already looking forward to the next adventure, knowing that with every trip, there’s something new to learn and more memories to create.

As a restaurant owner who spends long hours in the kitchen 7 days a week, it can be a challenge to maintain my fitness. Between managing staff, cooking, and keeping the business running smoothly, finding time for exercise and proper nutrition requires discipline and creativity. Here's how I make it work.

Time is limited when you're working around the clock. That’s why I commit to high-intensity training (HIT) four days a week. Each session is short but powerful, maximizing the benefits in a minimal time frame.

• Why HIT? High-intensity training keeps my metabolism high and builds both strength and endurance. It's efficient, helping me burn calories and stay lean without having to spend hours at the gym.
• Consistency is Key: I treat my workouts like any other non-negotiable appointment. This consistency keeps my body in shape, giving me the energy to tackle the physically demanding nature of working in a kitchen.

Working in a kitchen means food is always within arm’s reach, but that doesn’t mean I indulge in everything. Maintaining a balanced diet is critical, especially when you're surrounded by tempting dishes.

• Meal Prep & Planning: I plan my meals in advance, ensuring they’re nutrient-dense, with lean proteins, healthy fats, and plenty of vegetables. Prepping my meals helps me avoid grabbing unhealthy, quick options when I’m busy.
• Portion Control: While it’s tempting to snack throughout the day, I stay mindful of portion sizes. Even though I may taste the dishes I create, I control how much I eat, focusing on quality over quantity.

Running a kitchen is physical work. From moving heavy boxes to standing for hours, there's no shortage of daily activity. While this doesn’t replace structured workouts, it keeps me active throughout the day.

• Functional Fitness: Carrying ingredients, lifting boxes, and constant movement provide a form of functional fitness that complements my HIT workouts. This natural activity helps keep me in shape.

Balancing work, business, and fitness is exhausting. That's why recovery is a top priority. Without proper rest, my performance in both work and training would suffer.

• Sleep: I aim for at least 6-7 hours of sleep, knowing that rest is essential for muscle recovery and overall well-being.
• Active Recovery: On days when I’m not training, I engage in light activities like stretching or walking. This helps alleviate any stiffness from both the kitchen and my workouts.

Maintaining fitness while working in a restaurant and running a business isn’t easy, but it’s definitely possible with the right mindset and strategies. By prioritizing high-intensity training, eating a balanced diet, and staying active, I ensure that I’m in peak shape to handle the demands of both my kitchen and my life outside of it.