Italian-born chef Tommaso Santoni is very grateful to his head chef friend, who offered him the sous chef position on board MY Paloma at the age of 27, and hasn’t looked back since. His inspiration to become a chef was drawn from watching his family cook at home and, most of all, enjoying the delicious food. After graduating from Hotelier School in Florence, he set his sights on turning this passion for food into a profession. Those early years have played a prominent role in what has shaped his future.

Tommaso started his career as a commis chef in a 5-star hotel at 17 and has never left the kitchen since. He spent countless hours honing his skills in various establishments, Michelin-starred restaurants, and small hotels with the vision of becoming a head chef one day and having the opportunity to travel the world and experience new cultures and cuisines. It would seem that his dream has come true.

What are the most difficult places you have worked?

Working in Michelin-starred restaurants is incredibly difficult. You must be a perfectionist every day; fast and focused are the only ways to be in an environment that offers little time to rest. But you also come out with a lot of knowledge and experience.

What do you like to cook?

My cooking is based on contemporary Mediterranean cuisine with an eye on sustainable ingredients and minimal food waste. I always follow the seasons and take inspiration from local areas and fresh products. My menus are based on what is available at the local markets.

Most difficult thing about being a yacht chef?

The most challenging aspect of being a yacht chef is being away from home and the family. Despite this, I am very fortunate to work in such a fantastic environment and consider it a great job.

Best and worst moments working on yachts so far?

The best moments have been travelling around the world, living the sea life and watching beautiful sunsets while cruising. I also love to share my professional knowledge with guests. Offering recipes, tips and information to make their holidays an unforgettable culinary experience. The worst aspect is that you don’t have much privacy as you share your everyday life in such a small space with many other people. But it’s all part of the job!

Do you cook any differently than you did 5 years ago?

Yes. In my opinion, a good chef must always study, try, fail and perfect their plates. I also have the staple dishes that I can go to, such as stuffed zucchini flowers with buffalo mozzarella and confit tomatoes. My fresh lobster ravioli and cacciucco soup, fish crudité, Sunday brunch, or my pistachio cheesecake with cherries and tonka beans.

What keeps you going in the galley on the long days?

I always like to experiment with my recipes and be focused on delivering an amazing dining experience for my guests. I realise that I’m also surrounded by people who work very hard as well, so it makes it easier and pushes me to give my best every day. Everything is accompanied with some ‘rock n roll’ music to make it all a bit better.

Which chefs inspire you and why?

I have a full library of cooking books, as I like to stay updated on food trends. A great source of inspiration for me is Massimo Bottura, a three-Michelin-starred chef from Italy and voted the best chef in the world ‘twice!’ He showcases great creativity. A chef must be an example for other people. Believe in yourself and think outside the box when necessary.

What are your favourite destinations for food?

I’m biased towards Italy. But undoubtedly, it has the best variety and quality of food as it’s based on a Mediterranean diet. French, Spanish, Japanese and Latin American cuisines are also second to none. But having said that, it’s hard to say that one place is better than another as everywhere has its own beautiful products. You just need to search for them.

How do you spend your free time outside the galley?

I’m an energetic person. I like all sports, and exercise is an important part of my routine when I’m in the kitchen. It’s a physically demanding job and staying in shape helps with moving heavy pots and being on your feet all day. It also helps to balance the mind, boost creative ideas, and create healthy recipes. Food and sport are one of my favourite pairings. Maybe one day, I will combine these two passions and make my own business.