Sailing The Seas Of Flavour: A Conversation With Superyacht Chef Gjorgi Mitev

Originally from Macedonia, Chef Gjorgi Mitev was raised in a family of chefs. This early exposure ignited his passion and led him to follow in his family’s footsteps. He got his start operating a restaurant back in his hometown before travelling to diverse locations, including St. Martin in the Caribbean and Malta in the Mediterranean, finally settling in Mallorca. Following a temporary stint in the Bahamas, he discovered that M/Y Coral Ocean was in need of a chef and decided to apply for the position.

Which destination are you most excited to explore this season? 

Croatia, France, and Greece are among my preferred destinations to visit. I particularly relish the vibrant fish markets and the availability of fresh produce, easily obtainable within a 5-minute reach from the boat. 

Is there a dish that is currently bringing a smile to your face? 

I have an inclination towards fresh and vibrant flavours. Mallorca offers an abundant variety of fresh fish and produce, though a well-crafted burger never fails to bring a smile to my face! 😊 

How do you ensure provisions when journeying to some of the world’s most secluded and remote locations? 

Following a two-month venture on remote Bahamian islands, I realised the true challenge of provisioning. Whenever possible, I enjoy personally visiting markets to source fresh ingredients. Alternatively, we enlist provision agents to assist with logistics and sourcing. Additionally, having a fishing enthusiast onboard allows us to catch fresh fish whenever feasible. 

What advice do you have for aspiring superyacht chefs? 

Stay humble and persistent; the road to success is seldom smooth, especially for those aspiring to become yacht chefs. The field presents a plethora of unique challenges. Approach them with an open mind and, above all, perseverance. 

What motivated you to join the yachting industry? 

Following my move to St. Maarten, I became intrigued by yachting—a field not widely recognised in my home country. Gazing upon the boats in the marina, I aspired to work on one. Now, after a decade in yachting, I still hold a deep affection for this profession. 

Have you received formal culinary training? What ignited your culinary passion? 

My academic background lies in food science and technology. Raised in a family of chefs and bakers, I nurtured a passion for cooking, particularly in pastry and baking. 

What is the most gratifying aspect of being a superyacht chef? 

The highlight is undoubtedly the opportunity to traverse the globe while utilising the finest ingredients available. 

Why do you favour this role over a shoreside position in a restaurant? 

Having experienced both restaurant and hotel settings, along with a decade in yachting, I can confidently affirm my preference for yachting. It offers a better work-life balance and an enriched working environment. Working with superior ingredients, travelling, meeting new individuals—the advantages are endless. 

What stands as the most significant challenge you encounter as a superyacht chef? 

Challenges invigorate me, propelling me to enhance my skills. Among the notable challenges is working within a compact galley, necessitating creative thinking to accomplish tasks. 

Which chefs serve as your prime sources of inspiration? 

The Roca Brothers greatly inspire me; their journey from a modest family establishment to owning the world’s best restaurant is genuinely motivating. Another influential figure is Jules Wiringa, whose dishes captivate with their creative simplicity. 

Where do you find your favourite cruising grounds for sourcing produce? 

My preferred regions for sourcing produce include France, Italy, Greece, and Spain. 

Our conversation remains a testament to his unwavering commitment to the art of superyacht culinary excellence. His journey, much like the waves that cradle his vessel, is a dynamic symphony of flavors, challenges, and inspirations—a culinary voyage truly worth savoring.