The Superyacht Culinary Academy Chef course includes the IYT Internationally recognised chef’s certificate in Food & Health safety and a one day course on Chef’s duties and responsibilities aboard a Superyacht. This course, plus the 5 day STCW95 course will give you the qualifications needed to use your chef qualifications aboard a Superyacht.
Qualified & experienced chefs come from all walks of life & from diverse backgrounds. 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 far 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.

A superyacht chef needs to be flexible, adaptable, creative, easy going & love the sea…and the motion that comes with it whilst under passage! The chef’s understanding of the dietary needs, allergies & alternative eating habits of the crew, owners, and guests are of primary importance to a happy vessel.