What are you doing / where are you working right now?
I’m currently doing a season on a private 35 meter San Lorenzo. We are bunkering in Montenegro right now, on our way to Croatia for 8 weeks with the boss on board
Who is your food hero (dead or alive) and why?
Oh that’s not fair there’s so many! If I had to choose one, Thomas Keller.. refined modern french food at its finest ?
What three ingredients could you not live without?
Garlic, Salt, Olive oil
What are your three favourite cookbooks and why?
I go in and out of what my fave’s are depending on what I’m doing at the time. Jerusalem / Yotam ottelenghi/ super versatile and great for veggie ideas. Chin Chin ‘feed me’ because I’m obsessed with Asian food & momofuku milk by Christina Tosi- because it’s super fun and appeals to my pastry roots and style.
What three kitchen gadgets could you not live without?
Pressure cooker, Paco jet & kitchen aid (with attachments)
What piece of equipment should every yacht have in the galley?
Ideally a rational & criovac machine
What would you say are some of the most overrated ingredients?
Beef fillet/ average sushi / most smoked salmon
What would you say are some of the most underrated ingredients?
Chickpea (so versatile) mushrooms and broccoli
What has been the most popular (or requested dish) on a yacht by a guest so far?
This season it’s seafood all the way.. prepared simply lots of ceviche / whole baked sea bass and beef tartare has been requested quite a bit.
If you were a guest on a yacht, who would you want to cook for you and why?
Chef Jonathan Benno. He was the chef de cuisine at Per Se when I worked there. Such a sound guy, amazing palette, great mentor and chef!
What music do you listen to in the galley (if at all)?
Fleetwood Mac or everything but the girl most mornings and then wherever the mood takes me.. bit of indie rock or some 90’s classics!
Best galley tip/hack?
Really getting into the pressure cooker, I find it’s a real time saver especially for crew meals and getting ahead for crossings and it keeps the galley a bit cooler than having stuff in the oven all the time.
What is the most difficult location you have ever had to provision in? And what bit of advice can you give to figure out where to go?
Galápagos Islands – just so limited. Not much advice obviously provisioning companies are needed in these situations but also ask the locals! Our ranger that we had on board for the duration was super helpful, we ended up having fishermen come to the boat for us.
What is the hardest part of your job?
Being away from family, especially on special occasions
What do you see as being the biggest challenge for chefs in the industry moving forward?
I think finding the right fit, there are so many different times of yacht jobs and criteria and each is suited to some chefs more than others. I’d recommend connecting with a few reliable agents who take the time to help you find the ideal fit for you!
What would you say to people who stereotype chefs as being prima donnas with big egos?
Ohhh it’s a bit harsh! We are a real mixed bag you know? Don’t believe everything you hear, we aren’t all like that. In general I find most good chefs are generally equally as concerned about the dynamic on board as their food!
What is your attitude toward crew with dietary requirements?
It is what it is..
What is the weirdest most bizarre thing you have ever been asked to cook?
Not too many bizarre requests, more odd habits like scrambled eggs for dinner and a few random things like that
Name something you have cooked for guests that you are most proud of.
A croquembouche! It’s quite a show stopper!
When you are interviewing a chef to work for you, how do you know if they are any good?
Above all a good attitude, towards food and people, mostly people, other things can be taught.
What one thing should all chefs do to help the environment?
Menu plan properly, less waste, combine guest and crew menus wisely
What one thing can chefs do to limit food wastage?
As above!
If you weren’t a chef, what would you want to be?
Probably a PA or chef recruitment or something similar. I’m a people person!
Name: Krista Graham
Years’ experience as a chef: 20+ years
Nationality: Australian
