What it’s like to be a yacht chef

When I finished the Leiths Culinary Diploma, I had the confidence of a newly qualified professional. Less than a month later, I was at sea, where everything I had learnt was tested. Conditions were rough, shifts were long and the learning curve was severe. With no head chef on board when I arrived, and the most senior chef relying mainly on expletives to communicate, my resolve was put to the test. Alongside the galley challenges came the realities of life on board: minimal privacy, shared cabins and bathrooms, inspections and not setting foot on land, possibly for weeks. It was an interesting start to life at sea!

The absence of job security was another adjustment. After a decade in teaching, where rules and protections were clear, the notion that a contract could end without warning – resulting in a plane ticket and taxi to the nearest airport – required a shift in mindset. Yachting operates with a revolving door of crew. Loyalty is rare and therefore highly valued when it exists.

Despite the ruthlessness at times, the industry has undeniable appeal. The backdrop shifts from the Shetland Islands to the Mediterranean within weeks. The work might be demanding, but the environment can be extraordinary. Also, of course, the pay and the golden handcuffs, as they say.

My first significant position came when I joined a support vessel as Second Chef. Cooking for crew provided the space to make mistakes and correct them without the immediate pressure of guests. Under an experienced head chef, I advanced rapidly in essential skills: managing provisions according to expiry rather than convenience, menu planning for large numbers, batch production, and clear communication. Those months built a reliable professional base.

Stepping into the role of Crew Chef on a 90M+ yacht raised expectations again. Rotation allowed balance with life ashore and supportive leadership accelerated my growth. Crew food demands breadth of knowledge, speed, multiple cuisines, dietary requirements and a need to remain interesting day after day. The first rotation was a test of my resilience and pace. Now heading back for my fourth stint, it is satisfying to feel confident in my ability and to know I deserve the job I have.

Private cheffing introduced a contrasting education. On yachts, guest contact is often limited. In homes, it is constant. High-net-worth clients vary in temperament from friendly and amicable to intimidating and rude. One billionaire in St Tropez didn’t speak to me once after a week’s work. Days later, a group of friends who booked me for a week in Spain showed appreciation and generosity far beyond expectation.

A small number of roles have tested personal values. On one occasion, I resigned after five days due to unacceptable treatment, only to be offered double the salary to stay. It turned out this behaviour was a way of testing his staff to see if they answer back or challenge him. A very bizarre experience.

The principal lessons from the last two and a half years are consistent. Maintain standards. Protect personal principles. Stay professional. Accept that you cannot please everyone. Yachting is unpredictable, but skill, adaptability and integrity will hopefully place you on the right boat. There will be highs and there will be some big lows, but that is all part of the experience.

The Leiths Diploma provides the core practical and theoretical skills required to begin working towards the Ships’ Cook Certificate through the Assessment in Marine Cookery. As many yachts now require a Ships’ Cook Certificate, having this assessment available while doing your Diploma at Leiths is a significant advantage and puts you well on the pathway towards obtaining the qualification.

You can follow David’s adventures at sea here.