Interior

Avgolemono Greek Chicken Soup with Egg-Lemon Sauce

One of the great things I enjoy about my career has been experiencing cuisine from around the world. In 2002, I delivered a motor yacht from Slovenia to Greece. While…

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Spicy pork ragout is a dish made with love

To me, a pasta sauce can only be made with love, time and fresh ingredients. This is why I chose a pasta dish to share in February, the month of…

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Beef Wellington is creative and easy

Release your creative side and show your special someone you love them with this easy seven-ingredient dinner.   Ingredients: 4 tbsp black pepper 2 beef tenderloins, 2 inches thick 2…

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The reality of yacht chef rotations

How does three on, three off sound? Appealing, right? To think you could work three weeks or even three months straight, then get a month or three off certainly sounds…

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Rolling with the punches

Everyone in yachting gets criticized at some point. You can’t be in this profession — or any other for that matter — and not encounter it. Most often, it’s crew…

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Recipe for Strawberry Guava Scones

Strawberry Guava Scones   When I first started my career in yachting, I was a sailing instructor in Seattle. I would embark up to six students on 40-foot sailboats for…

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Recipe for Toasted Zucchini-wrapped Grouper

Roasted Zucchini-wrapped Grouper with lemon, dill, potato and sweet pea salad Charter guests love dining on fresh fish, so a stockpile of like recipes is a definite must. This recipe…

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Top Shelf recipe: Savory cheesecake

Cheesecake is such a loved dessert. Last month’s recipe (white chocolate cheesecake) was dedicated to all those who have a sweet tooth. However, if you are like me and prefer…

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Crew Mess recipe: Pork tenderloin with cranberries and cinnamon

This month’s recipe is a holiday favorite that I picked up while living in the Pacific Northwest. This one-skillet recipe has been one of my favorites for decades. Ingredients: 4…

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Spinach and ricotta roulade

Chasing the summer aboard yachts prohibits us from serving winter-style dishes too often and so we keep pushing the boundaries and creating new flavor combinations suited to the areas we…

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