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.

What to feed the kids onboard

OK, I get it. The kids are coming to the yacht for the holidays. This totally freaks me out. As a professional chef, when I hear children will be part of the …

Estate jobs add new twist

It is not uncommon to be in employment on a yacht as the chef and then suddenly, the chef for the boss’s estate quits and he needs you to come to the …

For Korean, SooWoo is so good

Everyone knows Japanese cuisine but rarely is Korean center of the plate. It should be. Recently I was invited to visit the Japanese and Korean steakhouse …

Estate jobs add twist to working for owners

It is not uncommon to be in employment on a yacht as the chef and then suddenly, the chef for the boss’s estate quits and he needs you to come to the …

Finding the perfect fit takes two sides

Finding the perfect fit isn’t easy. It takes time for a yacht chef to understand a new owner’s preferences. There has to be time for adjustment for …

One chef’s guide to working well with others

My most recent job-hunting experience has led me to write this column on how chefs new to a vessel can get along with others, whether it be the owner or …

Editor’s Picks

Yachts face new block for travel to Cuba

Yachts face new block for travel to Cuba

By Dorie Cox The U.S. Department of the Treasury on June 5 removed authorization for “group people-to-people” educational travel to …

BVI’s Willy T can return to original anchorage

BVI’s Willy T can return to original anchorage

On July 1, the iconic Willy T floating restaurant and bar will be allowed to return to its original location anchored off The Bight near …

Oh, the places yachting takes you

Oh, the places yachting takes you

By Katie Hunt Waking up at 5 a.m. isn’t unfamiliar to many of us yacht crew working in this fast-paced industry. So, as I walk into …

Top Shelf: Antigua lobster case in point for buying local

Top Shelf: Antigua lobster case in point for buying local

Top Shelf: by Chef Tim MacDonald One of the biggest expenditures during a week-long or 10-day charter is the caviar and lobsters. And …

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