From Kitchen to Deck:
Transitioning to Yachting
Embracing my passion for cooking and my love for the ocean, I realized that the yachting industry was the perfect fit for me. Although entering the industry proved more challenging than I anticipated, securing my first job made subsequent opportunities much easier to attain.
Currently, I am a Freelance Chef based in Nassau, Bahamas, with experience in both private homes/estates and yachts. Yachting has taught me numerous new skills, including handling lines, fenders, distance calling, and watchkeeping. I have worked on motor and sail yachts ranging from 70-139ft, both private and charter, as a Sole Chef catering to up to 15 guests, 6 crew members, and children. Yachting has provided me with opportunities to travel extensively, not only around the Bahama Islands and Cays but also internationally to San Diego, Mexico, Costa Rica, and Panama. Through these experiences, I have honed my provisioning skills and learned the art of cooking while underway.
