The Triton

Mark Godbeer

Mark Godbeer, a culinary-trained chef from South Africa, has been professionally cooking for more than 11 years, 9 of which have been on yachts (chefmarkgodbeer.com).

Author Archives

Culinary Waves: Yachting bears hard workers prepared for success

Culinary Waves: by Chef Mark Godbeer Yachting – my life for 15 years, a life I would not change for anything. I wouldn’t call myself “old school.” I …

Top Shelf: White Chocolate Mirror Glaze

Top Shelf: by Chef Mark Godbeer Chefs aboard megayachts are not only in the limelight, on many occasions we have to be the limelight. Everyone has to eat, …

Top Shelf: Coconut and thyme short-crust pastry

Over the past few years, my preference sheets have become more and more restricting as awareness of popular food trends and allergies increases. This means …

Top Shelf: Coconut and vanilla chia pudding

Top Shelf: by Chef Mark Godbeer This world is heading down the healthy road (finally). Most guest preference sheets over the past few years request healthier …

Top Shelf: Spicy, Smoky, Zesty Falafels

Top Shelf: by Chef Mark Godbeer How often do we chefs/cooks/stews stand in front of our galley fridges, doors wide open, hoping for a lunch, dinner or hors …

Top Shelf: Blueberry Butter

Top Shelf: by Chef Mark Godbeer Working on yachts affords us the ability to travel the world and sample local foods and trends. I love it. To me it’s one …

Top Shelf: Mixed Chili Relish

Top Shelf: by Chef Mark Godbeer Over the years, I have worked on and visited many boats, and there are always those obvious components that frequent every …

Top Shelf: Savory Breakfast Donuts

Top Shelf: Chef Mark Godbeer If you gathered 100 chefs into a room and asked those who enjoyed cooking breakfast to raise their hands, chances are likely that …

Roasted butternut and grilled chicken chop salad

By Mark Godbeer With the ever-increasing dietary restrictions arising amongst crew and guests these days, it can get taxing on my brain to sate the varying …

Garlic-and-Herb Beer Can Chicken recipe

Every month for the past three years, I have written recipes on how to cook dishes for charter guests or crew. Well, chefs, this one is for you. As crew, we …

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Azimut VP joins SYBAss board

Azimut VP joins SYBAss board

The Superyacht Builders Association (SYBAss) has appointed Giovanna Vitelli, vice president of Azimut | Benetti Group, to its …

Deadline approaches for Adrift Film Festival

Deadline approaches for Adrift Film Festival

The second annual Adrift Film Festival -- comprised of films created by yacht crew -- will be virtual on Sunday, Oct. 11, at 12 noon U.S. …

Insurance firm opens office in Europe

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Fort Lauderdale-based Private Insurance Services opened its first European office on Sept. 1. Hugo Jacquot will head the office, based …

Triton Exclusives

Friends, colleagues remember captain

Friends, colleagues remember captain

By Lucy Chabot Reed Capt. Alan Bradley Shepherd died Aug. 15 of lung cancer. He was 50. In yachting more than 25 years, Capt. …

Triton Survey: Will you attend FLIBS?

Triton Survey: Will you attend FLIBS?

The latest results on our industry-wide survey: Will you attend FLIBS? 457 people have responded. More than half (55.58%) said they …

Triton’s new Captains Council draws high marks

Triton’s new Captains Council draws high marks

Publisher’s Point: by Lucy Chabot Reed Since COVID-19 set in, we have been unable to host our regular monthly in-person networking …

Girl power: Back-to-back river trips leave their mark

Girl power: Back-to-back river trips leave their mark

By Lucy Chabot Reed Capt. Kelly Gordon and her crew aboard the 75-Sunseeker M/Y Corporate Retreat had just come the long way around …