Who is your food hero (dead or alive) and why?
I think it’s always going to be Gordon Ramsey. I grew up watching Boiling Point and used to live in London with a Senior CDP & the Head Sommelier of his flagship 3 Star, Hospital Road. I was exposed to a lot of his food, ate at a lot of his London Restaurants, and what he did for British fine dining goes without saying. Still a true legend to this day.
What three ingredients could you not live without?
Onions – Come on, what chef can’t cook without onions?!
Miso – The first secret weapon you learn as a chef
Olive Oil – I love it!
What are your three favourite cookbooks and why?
- Auguste Escoffier -A Guide to Modern Cookery:- When I was starting out at the ripe old age of 16 my chef told me to study this long and hard. At that age understanding just how much cooking is based around science and structure shaped the way I learnt and viewed cooking from then on out.
- Thomas Keller – Under Pressure: Cooking Sous Vide:- The years in between discovering Sous Vide was pure hard work, dedication & a series of trial and error until everything just slots into place and you build that firm base whereby you begin to really see the fruits of your labour pay off. So where next? The secret weapons and trying your hardest to get as much flavor and texture, and to use ingredients in entirely new ways. That, as well as making service and the consistency of your product seamless and perfect time and time again. This is where Sous Vide comes in. Need I say more? It was life-changing.
- The Noma Guide to Fermentation:- I think the time comes in every chef’s career when they slow down, somewhat bored with their own immense knowledge & expertise. Fermentation changed all that.
What three kitchen gadgets could you not live without?
Vac-pack machine
Water circulator
A timer!
What piece of equipment should every yacht have in the galley?
What would you say are some of the most overrated ingredients?
-Truffle Salt
-Saffron
-Himalayan Pink Salt
What would you say are some of the most underrated ingredients?
-Miso
-Salt
-Vinegar
What has been the most popular (or requested dish) on a yacht by a guest so far?
-Fresh Lobster Salad Buns
-Sushi
-Tiramisu
If you were a guest on a yacht, who would you want to cook for you and why?
I’d probably want Virgilio Martinez from restaurant Centra in Lima, Peru. This guy is inspired – and why not have a journey of flavour and new experiences when on a yacht!?
What music do you listen to in the galley (if at all)?
The day starts off with chilled acoustic; Jack Johnson, Beautiful Girls, etc. Then moves into some UK bands; Oasis, Blur, etc. Then onto some dirty progressive beats – deep house ideally to get the tempo and pass going, then silence for clean down! Then just laughter and debriefs for the next big day.
Best galley tip/hack?
When guests have confirmed a meal ashore – always, always, always prepare for that meal like they are staying on. How many times I’ve been caught out! Burnt twice, never again!
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?
I’d have to say the real remote Turkish/ Greek Islands. When you’re onboard and can’t go out, send a willing crew member ashore and get whatever you can get your hands on (of quality) to see you through until your next decent provision location.
What is the hardest part of your job?
I think this goes without saying for all crew members. It’s the hours – we love it, and every moment is so special and unique, but the hours chefs have to pull and the need to constantly push does take its toll after a season of back-to-backs.
What do you see as being the biggest challenge for chefs in the industry moving forward?
I’d say the way yachting food has been for many decades has meant there is a lot of old-school, hotel, 90s-style food still going on. This means that for the young chefs to push through, it may be some time until they are given a chance to shine and bring their modern, fresh energy and approaches to the yachting industry. This is what it needs and I can see that times are changing a great deal, especially within my network.
What would you say to people who stereotype chefs as being prima donnas with big egos?
I’d say spend a week or month in the kitchen and see it with a fresh pair of eyes. Saying this, there is no room for prima donnas anymore and the Chef is as much a part of the team as anyone else. I can see where ego can come from, but that is better kept inside with quiet confidence. This helps guide you through your career and gives you confidence in what you do.
What is your attitude toward crew with dietary requirements?
We are chefs, and we are employed to cook for the crew, no matter the requirements. I love my crew, to see how happy my food makes them and if I can cater to a dietary requirement that otherwise hasn’t been on previous yachts – I do this with the same work ethic & human understanding as in all other areas of my life. No issues here.
What is the weirdest most bizarre thing you have ever been asked to cook?
Once I was on charter and we were literally in the middle of nowhere. Guests wanted solitude, so we gave it to them. Then at 11am, I was asked to cook a baby goat for dinner! So off we went to a local farmer on a small island, acquired 2 baby goats and the next day they were wonderfully prepared!
Name something you have cooked for guests that you are most proud of.
I’d say it’s either Sushi or a fine dining 12-course degustation. I’ve been a trained Sushi chef for 7 years and spent many years in top-end establishments. My passion and the way I express myself lies in these skills and it’s always a pleasure to be asked to perform them.
When you are interviewing a chef to work for you, how do you know if they are any good?
I’d say, along with their CV of notable establishments, it’s the way they answer and respond to certain questions. Being interviewed remotely, it’s always hard to employ someone on a phone or video call. It’s the intricacies that you pick up on over the phone that eventually lead you to make the call, or not.
What one thing should all chefs do to help the environment?
Practice waste management! Recycle, reuse, reduce!
What one thing can chefs do to limit food wastage?
Cook interesting crew food, be creative with ingredients and trim what you may otherwise throw out. Read, learn and practice! The crew are your best judges and will always give constructive feedback.
If you weren’t a chef, what would you want to be?
A teacher – I love to teach. To see how my knowledge and the way in which my passion and experience can be taught to someone for the betterment of their lives, brings me profound joy.
Name: Kyle Redfern
Experience: 20 years
Nationality: British / Australian
Current Position: On board an 88m Motor Yacht Charter vessel as Executive Chef.
