Romanian born Adina Elena Romanet may have started her yacht chef career later in life, but she is certainly making up for lost time by working through the ranks. And it’s no wonder, with an impressive background of seven years spent in Michelin-starred establishments and winning the 2016 Young Chef of Spain, Adina has demonstrated an ability to consistently excel in her profession with a strong work ethic and self discipline in a working environment obsessed with time.
WHAT MADE YOU WANT TO BECOME A CHEF?
From a young age, I had a passion for cooking and food. Watching my mother and grandmother cook made me fall in love with food and how to enjoy it. I grew up in a village where we had our own gardens, with fruits and vegetables, homemade sausages and meats. I formed a close connection with nature and gastronomy during these early years.
WHERE DID YOU TRAIN TO BECOME A CHEF?
I studied Hospitality and Tourism in Romania at Carol l Commercial Colledge. It offered various branches such as hotel management, restaurant management and culinary arts. I furthered my education in Spain at a private culinary school in Seville, the Cruzcampo Foundation (University of Pablo de Olavide).
WHERE HAVE YOU WORKED AS A CHEF?
I worked in various places in Seville and Marbella during my training. While in Andalucia, I won the second prize for the Young Chefs in Adulucia Award. I even had my own restaurant in Valdepeñas! After completing my training in Seville, I was sent directly to the two Michelin starred Zaranda restaurant in Mallorca for an internship. A place where I would spend the next seven years of my working life. It was here, under the guidance of Fernando Pérez Arellano and Javier Gardonio, that I grew both personally and professionally.
IS COOKING IN A RESTAURANT DIFFERENT TO COOKING ON A YACHT?
It’s completely different. It’s not just about cooking but also everything that goes into managing the kitchen, menus, and provisioning. You can be in different places each week on a boat, so you don’t have consistency of food quality. Especially when you’re new to the industry and unfamiliar with the best places to go for produce in each port you visit. But I’m learning!
HOW WAS YOUR FIRST SEASON ON A YACHT?
I was fortunate to start on a great yacht, FORTUNA. I was given the opportunity and support of the captain, and to this day, I am so grateful for the chance he gave me to begin my journey in the industry. Here, I could showcase my abilities, cooking for wonderful guests and owners. One of the guest musicians composed a song about me and my food and performed it on the piano. It was quite an emotional moment for me. Another guest gifted me a handcrafted trophy which reads, ‘The World’s Best Chef.’ These beautiful memories keep me going and inspire me to greater heights.
WHAT’S MOST DIFFICULT ABOUT COOKING ON A YACHT?
You have many limitations on a boat. Most of all, limited space. Also, provisioning can be a challenge when you are in the middle of the ocean. However, with good management, ‘everything is possible.’
WHAT DO YOU MOST LIKE ABOUT COOKING ON A YACHT?
I have the freedom to play with menus, creating new dishes every day. Offering different tasting menus daily with the luxury of exploring my ideas and applying my knowledge is truly exciting.
HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?
I would say it’s my signature cuisine which refers to innovative cooking based on my years of experience. It’s a personal style without adhering to conventional culinary techniques. The presentation of the dishes plays a significant role in this concept. I enjoy working with classic French culinary foundations like stocks and sauces, fusing them into different styles such as Asian, etcetera. I respect the ingredients and make the most of each one.
WHERE DO YOU GET YOUR IDEAS FOR NEW DISHES?
I get asked this question a lot. Most times, I draw inspiration from the local places we sail to. If we are in Italy, I will use local products infused with my own twist. I research places we will visit and find out the products they offer, particularly seasonal ingredients. Those flavours are more natural and tastier.
HOW HAS YOUR COOKING EVOLVED OVER THE YEARS?
Cooking is dynamic. It evolves every day, and we evolve with it if we have the interest and desire to research, experiment, take risks, and maintain dedication and enthusiasm for what we do.
WHAT DO YOU LIKE TO DO IN YOUR FREE TIME?
Free time is a big word on yachts. I enjoy spending time away from the boat, visiting new places, beautiful beaches and discovering new cuisines. I recently learned to swim, which was a real challenge for me.
