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About Chef Mary Beth LawtonJohnson

Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine and has worked on yachts for more than 25 years.

Culinary Waves: A dose of savory balances out sweet desserts

Culinary Waves: by Chef Mary Beth Lawton Johnson I remember when the desserts of the past had all the combined elements that revolved around nothing but sweet, …

Culinary Waves: Chef’s worth on board rests on value as a team player

Culinary Waves: by Chef Mary Beth Lawton Johnson Too often the newbie graduate of a culinary program or certification curriculum has the idea they deserve top …

Culinary Waves: Energy output depends on fuel input

Culinary Waves: by Chef Mary Beth Lawton Johnson We need energy to move, to walk, to talk, to think. We even need energy to sleep. And as yachties, we usually …

Culinary Waves: Indian cuisine a great onboard theme

Culinary Waves: by Chef Mary Beth Lawton Johnson London has long been filled with restaurants serving Indian cuisine, and today most other major cities have …

Culinary Waves: Fish around for the source of the seafood you serve

Culinary Waves: by Chef Mary Beth Lawton Johnson I recently had a night off and went to a very fancy seafood restaurant to experience cuisine that centered …

Culinary Waves: Know how food, medications mix

Culinary Waves: by Chef Mary Beth Lawton Johnson Now more than ever, health practitioners are paying attention to the effects of food on medicines — …

Liven up the menu with some homegrown Florida ‘fugly fruit’

I call it “fugly fruit” — you know, those odd-shaped or prickly things that sometimes look like a furry family pet that needs to be walked. We’re …

Culinary Waves: Chefs need to build network, too

Culinary Waves: by Chef Mary Beth Lawton Johnson So many chefs in yachting try to stay abreast of culinary trends to make their food cutting edge, but how many …

Culinary Waves: Shaking free of sodium takes time, awareness

Culinary Waves: by Chef Mary Beth Lawton Johnson We as yachties are surrounded by saltwater. We swim in it, fish in it, boat in it. We scrub our bodies with it …

Spring cleaning in the galley

There’s something about Springtime that gets our cleaning juices flowing, even in the constantly-being-cleaned world of yachts. But what about the galley? …

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Editor’s Picks

Refit18: Show focused on refits grows 28 percent

Refit18: Show focused on refits grows 28 percent

As yachts age and yacht owners personalize them, the refit industry continues to grow. The third annual Refit International Exhibition …

Hot trip on the Hudson highlights perils of procrastination

Hot trip on the Hudson highlights perils of procrastination

By Capt. Bruce Gregory I've made 40-plus offshore passages from 50 miles to 1,500 miles in boats from 8-foot dinghies to 80-foot tugs; …

Top Shelf: The Birth of Aki-Maki

Top Shelf: The Birth of Aki-Maki

Top Shelf: by Chef Tim MacDonald Many years ago on Huntress, I was taught about the theory of “POP”’ on a yacht. The owner …

Crew Coach: Use sticky situations to stir up talk

Crew Coach: Use sticky situations to stir up talk

Crew Coach: by Capt. Rob Gannon I’d like to lay out a few possible scenarios that hopefully never come up but unfortunately could …

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