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 (

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Roasted Cauliflower Salad

Our brains are a stockpile of favored food memories and associations. One second I will get a craving for my mom’s famous roast lamb and the next all I want…

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Top Shelf: Mushroom Quinoa Burger

Last month, I shared a recipe for my day kickstarter, The Green Flash, a metabolism-boosting shake I drink nearly every day on charter. The problem with this bad boy is…

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The Green Flash

Everyone always asks me what I eat on charter, and how I stay in reasonable shape with all that temptation at my fingertips. The answer: A balanced diet. When your…

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Chicken, mixed vegetable and cashew, egg fried rice

As recently as two years ago, had anyone offered me fried rice, my nose would have wrinkled. My lack of appreciation for rice and the unsophistication of the dish were…

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Floral Scented Sweet Garden Pea Sauce

A boat is a floating five-star hotel that changes locations constantly. Most of the time, those location changes are to the benefit of the guests and many times they are…

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Rosemary roasted chicken and truffle mushroom soup

It doesn’t matter if you are a crew chef, head chef, master chef or home cook, you are bound to gather leftovers in your fridge. Usually we will sit there…

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Mushroom, Caramelized Onion & Rosemary Marmalade

Versatility is a paramount quality in any yachtie, regardless of position. Being able to help out in other departments is what really brings a boat together. This leads to empathy…

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Try this recipe for Citrus Caper Gnocchi

This recipe goes out to all of  those chefs who like to get their hands dirty, who love cooking, who don’t believe in “that’s just okay,” and  who don’t mind…

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Whipped goat cheese, roasted lemon and cracked pepper filled beet ravioli

As yacht chefs, we always have to think on our toes due to the fact that EVERYBODY’S palates, moods and/or diets change regularly. When it comes to charter, these changes…

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Double chocolate and sea salted brownies

Any chef, but especially yacht chefs, should have core recipes, recipes you bust out by memory that always yield the same product. (Consistency is vital.) We need these for when…

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