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: 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 …

Culinary Waves: Elevate the usual continental buffet to a breakfast of champions

Culinary Waves: by Chef Mary Beth Lawton Johnson I’ve been rethinking the continental breakfast lately. I believe it can be elevated to a healthier morning …

Culinary Waves: Baking underway can be tricky

Valentine’s Day is here! So whip out those flours, muffin tins and cake pans – but wait, the yacht is leaving and now the weather has turned not so nice. …

Culinary Waves: Don’t chicken out on lamb, but mutton is another matter

Culinary Waves: by Chef Mary Beth Lawton Johnson Americans tend to eat less lamb than Europeans, and one theory says that it’s because U.S. soldiers during …

Editor’s Picks

Lionfish Challenge eliminates 23,000 fish

Lionfish Challenge eliminates 23,000 fish

During the fourth annual Lionfish Challenge, held May 18 to Sept. 2, 23,451 lionfish were taken out of the ocean. There were 349 people …

Triton Expo 2019 draws big crowd

Triton Expo 2019 draws big crowd

As yachts begin to arrive in town for the Fort Lauderdale International Boat Show, more than 1,000 yacht captains, crew, and business …

Latest in the charter fleet: Balista with NJ; Excellence with Denison

Latest in the charter fleet: Balista with NJ; Excellence with Denison

M/Y Balista, a 153-foot (46m) Cantieri Di Pisa in 2013, available for winter charter in the Bahamas and Caribbean, and summer charter in …

Loon, Lady Rose take top crew awards

Loon, Lady Rose take top crew awards

Yacht crew were recognized for excellence in 21 categories during the Crew Awards by Acrew on Saturday. About 400 yacht captains and crew …

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