We all know that one of the most important parts of a yacht charter or holiday is the food, and with superyacht owners and guests expecting the best of the best, the pressure is on yacht chefs to deliver. Being constantly surrounded by the ocean, seafood is often an integral part of the menu, but how do these chefs source the best fish for sale – better even than that found at five-star hotels and restaurants? We interview superyacht chefs Leo Holden and Colin Ross to find out their secrets.

1. Where have you worked as a yacht chef?

LH: I am currently working, but I wouldn’t be able to discuss any further the details of the yacht or the owners as I am under strict confidentiality agreements. I have previously worked in the Bahamas, New York (the Hamptons), Barcelona, Chile, Miami, Germany, Norway and last but not least Antarctica.

CR: I was the chef on M/Y LADY ROSE.

2. How do you source the very best fish?

LH: I normally source fine ingredients from companies that provide yachts with high-end quality ingredients… As well as going to local markets, speaking to local fisherman and visiting local abattoirs to find local and interesting ingredients. For example, there might be different cuts of meat or local types of fish and vegetables that you only get in the region or country.

Typically I would get in contact with the supplier or local fish markets and find out what they have which is seasonal and local to the area, always trying to keep it sustainable. Then if they have any unique things that I have never had or cooked before I will always ask for those to trial new dishes and see what the guests think.

CR:  Fish markets are often very close to the marina – for example in Nice and Antibes – so as a yacht chef, you just need to find out where the market is when you get into port. It depends where you are at anchor, but fishermen are often in the marinas, so I like to get up early and meet with them and find the best fish for sale that way.

I find that sometimes the suppliers get you the wrong fish, so personally, I like to see the fish firsthand and choose them myself.

3. Part of finding the best fish for sale is knowing what can be caught locally – is this something you research before starting a new season?

LH: Being a passionate chef, I always try to surround and immerse myself in and around food. When I’m not working I study and watch documentaries on foods from around the world. So if I don’t already know the country or region I will learn and read about the local delights. Sometimes guests will request to go fishing, and of course to a yacht chef this is like the crème de la crème. Having fish that has been brought straight out of the water and cooked for the guests within an hour is very satisfying.

Is sustainably sourced fish a priority for yacht guests, or does it depend on the group?

LH: I would say sustainable fish is more down to the chef – I would always try to get something sustainable unless the guests have requested something in particular.

Do you ensure you only buy sustainably sourced fish? If so, how?

LH: Yes, if I can get sustainable fish I will. You can easily identify sustainable fish as it will have the certified sustainable fish mark, and as a chef I also have knowledge of which types of fish are caught sustainably in the local area. Atlantic mackerel, Arctic charr, Alaskan salmon, and barramundi are some sustainably caught fish that I have used in the past.

Do you ever have to compromise between sustainability and quality?

LH: I don’t think you can ever sacrifice quality on a yacht or in any other hospitality.

 4. Do you find that seafood is always a popular choice amongst guests on a yachting holiday?

LH: Yes, a lot of guests do love seafood and normally it is a popular choice for guests onboard. I kind of think of eating fish every time I’m near the ocean, so I guess it’s that nostalgic feeling that everyone might feel.

CR: Yes – people particularly love Bass, Sole, Skate & Dorade.

5. What is your favourite fish dish to make for guests?

LH: I like to cook just like I like to eat, so if a guest or guests have similar palettes to me I get super creative and can really show off my flare. But my favourite kind of seafood to prepare would have to be a ceviche – although very simple and easy to make, the flavour combinations of raw fresh fish with chilli lime and onion on a hot day on the ocean is really refreshing to eat. Meanwhile, in colder climates, Thai curry is a go-to.

CR: People like it simple: Skate or Sole in the oven with Beurre Noisette, Capers, parsley, charlottes and garlic with some fresh veg or ‘en papillote’ (a method of cooking where the fish is baked in paper). I also like to cook scallops with Jerusalem artichokes and white truffle.

Chef Leo Holden

Chef Colin Ross

Photo Credit: Leo Holden

Photo Credit: Colin Ross

Cover Photo Credit: Daurade by Yacht Chef Colin Ross