We are delighted to welcome Superyacht Chef Dean Harrison.
Dean was the judge for our chef photo competition this year, with Gourmet Deliveries.
Sharon Rose, our recruitment specialist for galley roles, spends five minutes talking to Dean about his career and what being a chef in the superyacht industry is really like…
Thanks for joining us Dean!
What have you been up to?
I’m currently on rotation back home in Noosa, Australia after a few years away.
Really enjoying being back this time exploring the incredible produce Australia and this region has to offer.
I also have an exciting project I am filming while I’m back here that I hope to announce soon!
Your start in culinary training was a tough one with some very difficult experiences
How did you eventually move in to yachting?
Yes it was! As a 15 year old coming into the kitchen in the days of the Gordan Ramsey chefs was very daunting and hard.
After completing my apprenticeship I started my career on a dive boat on the great barrier reef cooking for up to 50 guests.
That was when I knew I wanted to work on bigger and better yachts!
What does a typical charter day look like for you?
Charter days are just one big blur of feeding guests and crew continuously.
You get up around 5-6am, an hour or so before the guests to start prepping breakfast, then you wait for the orders to come in.
Whilst you start prepping for the guests and crew lunch, I also start the dinner prep, so you can try and fit in that mystical break during the 16 hour day.
Which doesn’t happen too often!
Is there anything you know now, you wish someone had told you before starting?
Oh yeah! So many things I wish I had known.
Setting up a good tax and financial strategy is major one for me.
As yacht crew, we are in an incredible position to have a life where everything is paid for so it’s a great time to save money, especially when you may not be in the industry forever.
It’s also a real grey area for yachties, finding something for crew from all over the world, to suit their country of residence.
Do your research and be organised with your finances.
What’s your favourite part of being a Head Chef on a yacht?
Having a sous chef is such a game changer after being a sole chef for so long.
I love bouncing around ideas and having someone to back you up which is always a bonus!
What’s the most difficult part?
The most difficult part is also the most amazing. Provisioning!
Especially for long trips for over 30 guests and crew, it really is a game of tetris and days of planning to make sure you have everything you need for what the guests throw at you!
What’s next on your agenda?
Unfortunately I had to cancel a yacht chef Q&A during my quarantine in Australia.
I will be organising one in the future to answer all your chef and yachting related answers, keep an eye on my Instagram page for details.
Thank you so much for sharing your story Dean, and for judging our chef photo comp, we’re excited to receive the entries!
A winner will be chosen on Monday 13 September.
To read Dean’s full experience, story and advice for yacht chefs, check out his website.
Chef comp entries
You must be onboard a yacht this Summer working as a chef.
Your photos can be of you in the galley, preparing meals, cooking, or your finished product on the table ready for your guests.
Dean, Sharon and the team at Gourmet Deliveries look forward to receiving your submissions.
You can send them to Bluewater or tag @Bluewater_crew and @gourmet-deliveries on Instagram with the hashtag #bluewaterlife and we’ll enter you into the competition.
