Inside the Life of a Kiwi Superyacht Chef

Ever dreamt of cruising the world’s most stunning waters, whipping up gourmet meals for the rich and famous? Meet Luke, a former superyacht chef who has navigated the high seas, served A-list celebrities, and now shares his journey from the luxury decks to a new chapter on land. Get ready for wild stories, culinary secrets, and a fish taco recipe you’ll want to make tonight!

From Kitchens on Land to Luxury at Sea

Luke’s culinary adventure began in the prestigious culinary schools of New Zealand and Switzerland. After a decade of refining his skills in top-tier restaurants and hotels, he made the leap to the yachting world. This transition not only broadened his horizons but also introduced him to the unique demands and thrilling experiences of cooking on a superyacht.

High Seas, High Stakes: The Glamorous Life of a Superyacht Chef

Imagine preparing a meal while sailing through the turquoise waters of the Mediterranean, or sourcing the freshest local ingredients from a bustling market in Phuket. For Luke, this was everyday life. His favorite part? “The travel, the incredible produce, and the inspiring people I’ve met,” he says. But it’s not all smooth sailing. Long hours and missing loved ones are part of the job, and drama is inevitable when you’re working in close quarters with a large crew.

Wild Tales and Celebrity Encounters

A Wave of Adventure: One of Luke’s most thrilling experiences happened en route from St. Tropez to Ibiza with a famous guest on board. “The Bay of Biscay got super rough, and a huge wave hit just as we reached the top deck. The captain thought we’d been swept overboard. It was quite the adventure!”

Cooking for the Elite: Luke has served some of the world’s most high-profile individuals, from billionaire rappers to royalty. While NDAs prevent him from naming names, the tips often ran into the thousands of euros.

Quirky Requests: Ever had to measure your veggies with a ruler? Luke has. “One guest insisted that I cut their cucumbers and tomatoes to the exact millimeter. Talk about precise dining!”

Tips for Aspiring Superyacht Chefs

Thinking about following in Luke’s footsteps? Here’s his advice:

1. Get your STCW (Boat Safety Course) and ENG1 (seafarer’s medical).
2. Choose your focus—deckhand, engineer, stewardess, or chef.
3. Be prepared for long hours and always be adaptable.

Life After Superyachts

After years of high-seas adventure, Luke has transitioned to the food supply industry. He continues to indulge his passion for food but without the crazy hours and demands of being a chef. “I still get to work with amazing products and share my love for food, just in a different way,” he says.

Luke’s Famous Fish Tacos Recipe

If there’s one dish that captures the essence of Luke’s culinary expertise, it’s his fish tacos. Perfect for any seafood lover, this recipe brings a taste of the high seas to your kitchen.

Ingredients

• Fish:
• 400g fresh caught fish (Mahi Mahi or Tuna)
• 1 lime, juiced
• 1 red chilli, chopped
• 50ml olive oil
• Salsa:
• 4 ripe tomatoes
• 1 red onion
• 1 lime
• 20g coriander
• Guacamole:
• 1 avocado
• 1 lime
• Salt
• To Serve:
• 1/4 red cabbage and white cabbage
• Taco shells

Method

1. Marinate the Fish:
• Slice the fish into chunks, combine with lime juice, chilli, and oil, and marinate for 30 minutes.
2. Prepare the Cabbage:
• Finely slice the cabbage, sprinkle with salt, and leave to soften for 15 minutes.
3. Make the Salsa:
• Dice the tomatoes and onion, chop the coriander, and mix together. Season with salt and lime juice.
4. Prepare the Guacamole:
• Mash the avocado with a fork, mix with lime juice and salt to taste.
5. Cook the Fish:
• Heat a frying pan over high heat with a splash of olive oil. Cook the fish until golden brown (1-2 minutes per side). If using tuna, leave it rare.
6. Toast the Tacos:
• Toast each taco shell in a dry hot frying pan until toasted on each side.
7. Assemble the Tacos:
• Fill the taco shells with cabbage, salsa, fish, and guacamole. Enjoy with an ice-cold cerveza!