Welcome
With years of experience as a chef on private and charter yachts, I’ve had the honor of cooking for owners, international guests, and entire crews in exclusive and dynamic settings. My cuisine adapts seamlessly to life at sea, combining creativity, precision, and attention to the most refined dietary requirements. Every dish I create is designed to reflect the beauty of the ocean, the seasonality of ingredients, and the five-star service expected aboard a luxury yacht.
M/Y Kasper 7 yacht 70m
With years of experience as a chef on private and charter yachts, I’ve had the honor of cooking for owners, international guests, and entire crews in exclusive and dynamic settings. My cuisine adapts seamlessly to life at sea, combining creativity, precision, and attention to the most refined dietary requirements. Every dish I create is designed to reflect the beauty of the ocean, the seasonality of ingredients, and the five-star service expected aboard a luxury yacht.
M/Y Fantasea 50m private/charter boat
As a freelance chef on this boat I have pleasure to do ocean crossing. Charter in Caribbean with 12 guest and cooking for 10 crew as well. I also make an effort to keep learning and stay on top of food trends, new techniques, and creative plating ideas—always aiming to raise the bar with every dish I serve. As Head Chef on a private yacht, I take full ownership of the culinary experience on board. My role goes far beyond just cooking—I’m responsible for every aspect of food service, from creating personalized menus to sourcing ingredients from around the world and delivering exceptional meals at sea. Every trip is different, which keeps things exciting. I tailor each menu to suit the guests, taking into account their tastes, dietary needs, and the vibe of the voyage—whether it’s a formal multi-course dinner, a relaxed family-style lunch on deck, or a spontaneous beach picnic.
M/Y Octavia 30m Charter boat
On this beautiful yacht I have pleasure to work in Porto Cervo and Arcipelago di La Maddalena National Park Cooking at sea has taught me to be creative, adaptable, and always prepared. As Head Chef on a private yacht, I manage every aspect of the culinary operation—from designing guest-focused menus and sourcing ingredients globally, to delivering refined, beautifully presented meals in any conditions. Whether it’s a formal dinner under the stars or comfort food for crew during a long crossing, I bring precision, passion, and flexibility to every plate. I thrive under pressure, keep a spotless galley, and work closely with the team to ensure a seamless onboard experience.
M/Y Olmida 50m Private yacht
One of my most important experience in yachting industry. Starting with Mediterranean crossing from Gocek in Turkey to Cannes in France.
As the sole chef on board a 50m private yacht, I was responsible for delivering high-quality, personalized meals for a family with refined tastes, as well as nutritious, well-balanced dishes for a crew of 12. This role required full autonomy in the galley—from creating diverse menus and handling global provisioning to managing dietary needs and last-minute requests with ease. Working solo meant being highly organized, adaptable, and efficient
M/Y Vision 60m Private yacht
One of my first experience with American owners and beautiful ocean crossing to Caribbean (almost every Iceland in Caribbean) also 4 crossing to beautiful Bahamas with a boat based in Miami
As a Head chef on this boat, I was in charge for delivering beautiful variety of food for Owners of the boat and their guests.
I was lucky enough to experiment my daily menu with beautiful variety of fresh local product that Caribbean has to offer, creating unique pleasure and unforgettable experience for my dear guests
M/Y black Rose Yacht 36m
Trial work experience, on this 36-meter boat, August and September 2023. My job as head chef consisted of cooking for 7 crew and 4-6 guests. I took care of the daily purchase of the best products that the market could offer, the organization of the menus, the cleaning of the refrigerators and the kitchen. The cruise lasted 2 months and touched very well-known locations such as San Tropez, Capri, Ischia, Naples and Amalfi, until arriving in Monte Carlo.
M/Y Begham 40m
My first steps in the nautical sector and on Yachts. On this boat I worked alternating between villas and yachts. During the seasonal work for an important Russian entrepreneur. When necessary, I was sent aboard the Yacht Begam to cook for important guests and for the crew of 8. I also took care of the daily purchase of products, the arrangement of the refrigerators and the cleaning of the kitchen, to always keep perfect.