The Superyacht Chef Myth Keeping You Broke

Most chefs think superyacht cooking requires Michelin stars and god-tier skills.

That's complete rubbish.

I've seen plenty of yacht chefs who never worked in a restaurant. The industry has this inflated reputation that scares away good cooks who could easily make the transition.

The Real Golden Ticket

Restaurant experience definitely helps. I'd prefer working with chefs who have it.

But the actual golden ticket is confidence and belief in yourself. Plus willingness to take the risk.

That risk is real. Getting your first gig is hard. The STCW certification costs about £1,000. You need time off to complete the courses.

You need to be ready to drop everything when opportunity calls.

Some jobs expect you to fly within days. Sometimes the next day. A week or two notice is normal.

Living in Launch Mode

You're essentially living in a state of readiness to leave at a week's notice.

This means having a job that understands your situation. Or having flexibility to quit and go all-in on the hunt.

That's what I did. I flew to Palma and actively searched for work. Walking docks, sending emails daily, speaking with yacht crew.

Most of the marinas are gated. Me and my mate Dan were hopping fences and sneaking through bushes to get in.

The Smarter Blueprint

Dock walking works for green deck crew. For chefs, there's a better way.

If you have solid restaurant experience and ideally some private experience, the transition is quite easy.

Get your CV pimped. Get your portfolio in order. Example menus, food pics, written references, certificates. Make this look super slick.

Talk to agents and get to know them. I run an agency called CHOPI specialising on placing chefs on super-yachts, It’s not always easy placing green yacht crew as an agent but I always do my best to help chefs in any way I can.

Agents want to work with good chefs because we get a commission. Good thing is there's no cost for the chef. All fees are paid by the vessel.

The Hidden Networks

Reply to jobs on Facebook. There are tons of private WhatsApp groups where opportunities are posted daily.

Network with chefs and try to get an invite. Post in public Facebook groups and ask if people will invite you.

This is where the real opportunities flow. Not the public job boards everyone else is watching.

The monthly salary ranges from €4,000-15,000 depending on vessel size, plus tips that can add €500-5000 more (per week!).

Getting Your First Reference

Getting that first gig is the hardest part. Once you're in and have a solid reference, it's smooth sailing.

The industry runs on reputation. One good reference opens doors to the next opportunity.

The key is showing confidence in your abilities even without yacht experience. Clients can sense hesitation immediately.

Most yacht chefs aren't culinary gods. They're competent cooks who took the leap when others hesitated.

The question isn't whether you're good enough. It's whether you're ready to commit fully to getting that first break.