The Triton

Chef Mary Beth Lawton Johnson

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

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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: Chefs can stay at the top of their game with a little due diligence

Culinary Waves: by Chef Mary Beth Lawton Johnson While in the galley this coming year, do your due diligence to keep yourself abreast of the changes in the …

Culinary Waves: What’s Christmas without cookies?

Culinary Waves: by Chef Mary Beth Lawton Johnson They only come once a year – the wonderful, glorious holidays when you can create memorable desserts. For …

Culinary Waves: The perfect Thanksgiving turkey

Culinary Waves: by Chef Mary Beth Lawton Johnson Not everyone gets to return to their roots for the holidays, but you can bring your roots to the yacht and …

Culinary Waves: Feeding people gets tricky in power outage

Culinary Waves: by Chef Mary Beth Lawton Johnson I flew back to South Florida from the yacht to prep my house for Hurricane Dorian, and while waiting it out …

Culinary Waves: Fuel crew with snacks of healthy carbs, protein

Culinary Waves: by Chef Mary Beth Lawton Johnson Crew are always on the go, so to beef up their energy and sustain it throughout the day, I always serve …

Culinary Waves: Garden of recipes grows with vegetable, fruit flours

Culinary Waves: by Chef Mary Beth Lawton Johnson The stews would each take a turn to cook for the crew on a particular charter I did once. The only meal they …

Culinary Waves: The many faces of olive oil

Culinary Waves: by Chef Mary Beth Lawton Johnson I recently returned from visiting my family in Italy. I scoured the shelves of tiny trattorias, stores and …

Culinary Waves: Travel with your own tools

Culinary Waves: by Chef Mary Beth LawtonJohnson I have been on Spartan charter trips when a guest wanted a cake and I didn’t have a basic cake pan – …

Culinary Waves: The canapé is in a class of its own

Culinary Waves: by Chef Mary Beth Lawton Johnson To a yacht chef, no dinner party is complete without passed appetizers, from skewers to food shooters, dips …

Culinary Waves: Not much to beef about when it comes to cooking tenderloin

Culinary Waves: by Chef Mary Beth Lawton Johnson In a yachting career that has spanned decades on board various private and charter yachts, I have cooked my …

Editor’s Picks

M/Y Anodyne refit at a standstill at Derecktor

M/Y Anodyne refit at a standstill at Derecktor

By Lucy Chabot Reed Work on M/Y Anodyne -- a massive refit of a small-ish yacht designed to make it bigger -- was halted on Aug. 13. …

Medieval sites, modern marinas lure yachts to Split

Medieval sites, modern marinas lure yachts to Split

Story and photos by Alison Gardner After four visits to the Croatian Adriatic coast in 10 years, I am convinced that it is a yachting …

Diver assesses Bahamas reefs after hurricane

Diver assesses Bahamas reefs after hurricane

Story and photos by Kevin Davidson Some time has passed and our memories of Hurricane Dorian are perhaps fading away a bit. The scenes …

Triton networks with Culinary Convenience

Triton networks with Culinary Convenience

More than 250 yacht captains, crew and industry professionals gathered for our first Triton Networking of 2020 at Culinary Convenience, a …

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