Superyachts, charter vessels and private households across the Mediterranean and Caribbean.
Yacht and private chef work is the highest-paid corner of the industry for chefs willing to cook for very small numbers at a very high standard. A single chef may be responsible for every meal for guests and crew, with no section, no brigade and no room for an off day.
It rewards organisation as much as technique: provisioning in unfamiliar ports, allergy and dietary management, and menus that change the moment the itinerary does.
On smaller vessels a sole chef cooks for both guests and crew, typically five services a day. Larger yachts carry a head chef and a second or crew chef, which separates guest fine dining from high-volume crew meals and makes the workload far more manageable.
Private household and estate chefs work to a similar standard on land, cooking for a family and their guests, often travelling with the principal between residences through the year.
Yacht salaries are quoted net and paid monthly, with accommodation, food and travel to the vessel typically covered. On charter vessels, guest tips can add a meaningful amount on top of base pay across a busy season.
Because living costs on board are close to zero, yacht chefs usually save a much higher share of their income than shore-based chefs on paper-equivalent salaries.
Almost every commercial yacht requires STCW Basic Safety Training and a valid ENG1 seafarer medical before you can join. A B1/B2 visa is commonly required for vessels that cross to the United States or the Caribbean.
First contracts usually come through daywork, relief cover or a delivery trip. One good reference from a captain or chief stewardess opens far more doors in this market than a polished CV alone.
This is a reference-driven market. Owners and captains hire on trust because a chef lives alongside the crew, so discretion, presentation and a calm temperament are weighted as heavily as cooking.
Recruitment clusters around season changes: the Mediterranean fills from March, the Caribbean from September to October, and rotational roles on larger yachts are increasingly common as owners try to reduce crew burnout.
Dietary and allergy fluency — gluten-free, plant-based, low-carb — is now close to mandatory.
Provisioning and budget control separate a good yacht chef from a good restaurant chef.
Sushi, pastry and bread skills are the most requested extras on charter vessels.
Rotational (two on, two off) positions are the most competitive roles in the market.
Get your ENG1 medical and STCW basic safety training done before applying — captains rarely wait for paperwork.
13 positions currently accepting applications.
