What are you doing / where are you working right now?
Head Chef on M/Y Symphony
Who is your food hero (dead or alive) and why?
Olivier Roellinger, for his atypical life journey. His cuisine is full of spices and he loves the sea, travelling and learning about other cultures.
What three ingredients could you not live without?
Coriander, fish, garlic
What are your three favourite cookbooks and why?
Trois Etoiles en Mer by Olivier Roellinger for the reasons I explain above.
Andre Chiang – Octaphilosophy as I find his cuisine interesting as it’s a mix of modern, fusion and humble
Alain Ducasse – Tour du monde for the high knowledge of world ingredients, mix of flavors and a respect for the produce.
What three kitchen gadgets could you not live without?
Whisk, rolling pin, juicer
What piece of equipment should every yacht have in the galley?
Sous vide machine, pacojet, smoker
What would you say are some of the most overrated ingredients?
Caviar
What would you say are some of the most underrated ingredients?
Anchovies as they give a dish a lovely umami taste
What has been the most popular (or requested dish) on a yacht by a guest so far?
Chinese eggplant salad, kobe beef ribeye, masala scrambled eggs
If you were a guest on a yacht, who would you want to cook for you and why?
Roellinger because he will use local ingredients, with a good twist.
What music do you listen to in the galley (if at all)?
Bobby Alu, Arthur H, Jazz
Best galley tip/hack?
Be very organised, clean and a great mise en place!
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?
Coco Island and Palau – do a shop before you get there!
What is the hardest part of your job?
It’s too busy sometimes and too quiet other times
What do you see as being the biggest challenge for chefs in the industry moving forward?
The complexity of everyone’s tastes and requirements which can complicate the menus and the mise en place. On the other hand, it has never been easier to stock up on quality products and novelties in a well-designed kitchen with high-performance equipment. There is more ecological awareness, more general culinary knowledge in yachting. I think good days are coming for chefs.
What would you say to people who stereotype chefs as being prima donnas with big egos?
I think there are unfortunately some arrogant chefs out there, but there are so many good ones as well. Our job is definitely not simple, as cooking for private guests, we have to adapt to the guest tastes usually without much information beforehand and we need to have a massive range of cuisine knowledge to please everyone.
What is your attitude toward crew with dietary requirements?
I don’t mind, especially if it’s for health reasons or religion. I have less patience when I know it’s just a fashion or a temporary idea, for example to be a vegan for a week and then smash a beef burger on a Friday in a restaurant.
What is the weirdest most bizarre thing you have ever been asked to cook?
A dog birthday cake
Name something you have cooked for guests that you are most proud of.
Teppanyaki
When you are interviewing a chef to work for you, how do you know if they are any good?
I see character first, be humble, happy to work and passionate. Usually I can see in few minutes by phone if the chef is going to be good at his job
What one thing should all chefs do to help the environment?
Buy local, fresh and don’t waste
What one thing can chefs do to limit food wastage?
Buy what you need and what has been requested but don’t over buy. Nowadays you can provision almost everywhere and get good produce and sometimes guest tastes are different when they are onboard. So better to buy less at the start
If you weren’t a chef, what would you want to be?
Carpenter or musician
Name: Jean Charles Ladreyt
Years’ experience as a chef: 22 years
Nationality: French
