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.

When picking designer water, look for minerals, chose on taste

Nothing is considered too good for the yacht’s owner and guests. The designer fabric and furniture, the designer clothes, even the chef-designed food all …

Make time to save time with appetizers when guests are late

The call comes over the radio. The guests want to spend more time at the beach, or the plane is late, or there is more shopping to do. Either way, as the chef, …

Options make cheese classy again

Just a few years ago, serving a cheese platter to yacht guests was considered passé. Too easy, too boring, too simple. Other items stole our creative …

Yachts chefs have advantage for cooking fresh-caught fish

If there ever was a chef who knows about fish and seafood, it would be a yacht chef. We have the on-water advantage. From purchasing directly from fishing …

Serve up more than salads for vegans guest and crew onboard

As the chef onboard, you might encounter a set of guests or even one person on a trip whose sole dietary needs center around vegetables. So you have to have …

Immerse yourself in a delicious ‘foodie vacation’

Once a chef, always a chef is how the saying goes. In those rare moments that as a chef, you want to experience cuisine and remember the moment you decided to …

Secret to satisfying yacht charter guests’ late night cravings

You are on charter and the guests have just arrived back onboard after a night out on the town. They ate about 6 hours ago, but are now hungry. What do you …

No waste mentality means discards get a second chance

You have trimmings left over from vegetables, meats, pastry or dough after working on a meal or fabricating a meat for dinner. So what do you do with them? …

Buy Local movement should apply to provisioning abroad

As the chef provisioning the yacht, are you helping the owner operator of a small store or hurting it?   You are in a foreign port, having arrived with all …

Souffles will fall, but they rise any occasion to special

No other dessert besides the souffle can make a dining experience more memorable. The French cook Vincent de la Chapelle is first credited with inventing this …

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Triton Exclusives

ABM gives Bahamas update

ABM gives Bahamas update

Joe Dargavage, vice president of the Association of Bahamas Marinas, gave attendees of last week’s Triton Virtual Networking event an …

New lift coming together at Derecktor Fort Pierce

New lift coming together at Derecktor Fort Pierce

It’s happening, and it’s going to be big. That’s the sense one can get as they see the buildout of the new Derecktor Fort Pierce …

COVID, fires, lawsuits, obituaries among top stories of 2020

COVID, fires, lawsuits, obituaries among top stories of 2020

Yacht captains and crew -- as well as other yachting professionals -- found lots of news of interest on The-Triton.com last …

Ending weird 2020 in the Exumas

Ending weird 2020 in the Exumas

At the beginning of this pandemic, I went into panic mode and pondered what my options were, seeing as I expected this to totally stall …