Mallorquin chef Jose Pintxo has lived in Mallorca his entire life, bar three years working as a head chef at the Valluga Hotel in Austria and the last year working onboard the charter yacht AQUA. How does such an island loving chef end up working on yachts? Jose tells me he had a good friend that was a captain, who for two years continued to offer him the chef position aboard the yacht he was running. Finally, one year ago, Jose said ‘yes.’
Now 40 years old, Jose says he wanted to become a chef from the age of 16, but it was when he turned 20 that he really got serious about this notion and began his studies. And he has been cooking ever since.
What were you doing before working on yachts?
My first job was at Hotel Nixe Palace, a five-star hotel with a gastronomic restaurant. I was always lucky and had the opportunity to work in Michelin-starred and Michelin guide restaurants. This allowed me to pick up ideas and learn new techniques from highly skilled chefs. The things you learn and skills you acquire throughout your working career always stay with you. It’s a case of building on these skills with experience.
What do you enjoy about working on yachts?
I like to be on the sea. It’s quite a unique working environment. To wake up onboard each day and have a view like that outside every morning. How many chefs have that? To be able to cook for small groups and spend more time on each plate, really put your attention to every detail. My most enjoyable moments are when I am free to choose my own menu and surprise the guests with my creations.
What is the hardest part about working on yachts?
When time is not your friend, and you spend 15 hours a day inside the galley making breakfast, lunch, and dinner non-stop with limited space to keep food in.
How would you describe your cooking style?
It’s Mediterranean mixed with Southeast Asia and Peruvian food for colour.
What chefs do you get inspiration from and why?
Tomeu Caldentey, Ferran Adria and Grant Achat from Chicago. The last one really inspired me to stay fighting and keep looking for a dream.
Favourite ingredients?
Kimchee, fermented col from Korea, has a tasty savoury umami flavour. You can use it in dressings or sauces. I enjoy cleaning fresh fish and preparing it to be cooked.
How do you spend your time off when you are not in the galley?
I read, look for new recipes, and if I have time, I go diving or spearfishing. I also like to spend time with my five-year-old son. I’m also a black belt in Taekwondo and a qualified instructor.
What is the most difficult situation you have encountered as a chef?
A few years ago, when I was still a land-based chef, we had a power cut in the restaurant’s kitchen. We had no use of electrical equipment or ovens, but the owner still wanted to stay open serving customers. We had to devise a menu based on the ingredients we had, and that didn’t involve any cooking. I was very proud of myself and the rest of the team for how we handled the situation.
What advice do you have for any land-based chef thinking of joining the yachting industry?
Not all land-based chefs are cut out to work on yachts, so any chef interested in making the change should think carefully about it. Speak with chefs who have already made the transition to get more of an idea about what you might be getting yourself into. Working in a professional kitchen is one thing, but working in a galley is a completely different experience. You must be an extremely organised person and juggle many things at once. You’re in charge of planning, prep, and cleaning. And you also have to be prepared for any last-minute changes. So a lot of thinking on your feet at times.
Final words.
I spoke with Jose a few days ago via email just before this article was written. His parting words were: ‘very good season, lots of work.’ And when I asked him if there was something satisfying in working hard, his answer was a very simple and straightforward: ‘yes’.
I think this explains a lot about the character of the person.
