Private sailing yachts of any description and under any flag. I really like the sound and feel of large sailing yachts. Some of the older gallies, like those designed by Ted Hood in the 50's, are an absolute joy to cook in.
Villa often have great Bar-B-Ques and that is a fun family gathering.
Mostly Med these days. Bahamas, Caribbean, New England, Equator, Spain, Mediterranean, Greece, Malta or Turkey, as you like. I know all of these ports well. I plan to base myself out of Buenos Aires and if my winter contract is in Greece..... Easy Jet here I come! Eat my food and thrive.
Typical day is up at dawn, breakfast buffet and then service. Then an inventory and focus on direction or theme of dinner. Shopping, prep, lunch, clean lunch finnish prep. Set dinner table. Rest. Read. Computer and costing. Then dinner service and load the dishwasher. Good night.
Age range, type of group
A weathly couple who appreciate the 3 star restaurants around the world.
Breakfast buffet, Spa lunch, High tea, cocktails, highlighted by a beautiful sit down dinner. After all those activities which fun families get up to on vacation the chance to sit and collect yourselves around a fabulous meal is my gift.
Never had kids and it is safest if they stay away from the kitchen, however, I teach a lot (Food is Medicine)so there are those who gravitate towards my kitchen.
Age range, type of group
Families around 6 to 8 max, so 9 to 10 with crew. Pets and children are fine but they must stay well out of my kitchen for safety. I feed everyone all the time, everywhere in the world and with great joy.
Villas and ship must be near a food and water source.
Policies & Restrictions
One week sail or the season. Depends on how we all get on. I am a seasonal chef.
Motto: "Have knife, will travel"
No pets or kids in a kitchen. For lessons, we make an exception but just for that down time. My favorite customer in 78, married, successful, well read and traveled, who sails his father's vessal to Rhodes,Sardinia and Malta.
Make fabulous food a part of your experience.
For each couple I charge $135 per day.
I do not drink often. With proper notice, I can make anything your heart desires.
I am a team player. Iqwn the kitchen but help where and when needed.TIPS WELCOME. Travel is a good education so I study the food and meet local and international cooks in port, not the girls and dives. I am straight and was once handsome so I will opt out of the Gay Tourism category this season as I hope to sail around Africa again. I have cooked in 131 countries. Oh, Did I mention that I am an honors graduate of The Culinary Institute of America?
I make $5,000 a month plus gratuities is the yachting rate expected in Palm Beach Florida today. Line cooks with menus printed with photos of over-garnished fusion food will ask $6000.
Nogotiate with me. I am engaged and this young lady can be expensive!
As you see, I have traveled to over a 134 countries so I can make most international dishes upon request. Listen to my lecture on Food is Medicine. This will stun you. From what I see Greece, Germany, and UK are all much fatter than when I traveled as a child. We will not discuss childhood obesity,heart disease and the CHEF Paula Dean mentality today in USA. (I seek a recipe for a butter-basted rasict.)
Chef rates today are at about $6000 to $7,000 a month. As you see, I ask much less. Fair as we are a one man show and it is hard work often from a small galley. I do not get seasick. If one dish is a failure, I get bummed. Timing , with playfull families is un-nerving.= stress. Some clients are stingy. Some clients love my food and invite all of their friends who took them to the restaurant. The extra work and detailing deserves a gratuity, no?
Discounts: if the seasonal contract includes a winter position, I offer a 4% discount on summer fee for following year.
- Special Offer
chef stephen a worsley (View My Profile)
Ahoy,I am now in Germany working with PCI as a private chef. If you vacation near Europe, I can work for you as you like. I cook. I am a Michelin three star chef who loves to cook and travel. I have provisioned in over 134 countries - studying all cuisine. I spent the last two boating seasons cooking in Croatia on the beautiful Dalmatian coast. I resided last year in rich Palm Beach,Florida.After Winter, I seek work in Spring on The Med.
My motto is: "Have knife - will Travel."
Please see my website for the details of my career:
I will fly anywhere to meet your sailing ship or villa. CV aside, you must try my food! Imagine, I have visited in excess of 134 countries, so I am not squeamish about relocating on a moment's notice. I like to work with "foody" sailing families of up to 8 with crew, specializing in fresh fish presentations . I love the international markets as I learn so much from these hard working people - Calcutta to Rio.
Please contact me directly and tell me of your proposed travel dates, family's culinary needs, and your travel itinerary. Explore your world with healthy and wonderful food.
At Your Service,
x Chef Stephen