Chef Carol Isaza has an insatiable curiosity and passion for food. Having started her career in the yachting industry as a sole stew, Carol then worked her way through the ranks to chief stew, stew/chef, and then ultimately sole chef. This has given her the advantage of understanding the roles of the interior department from personal experience. It’s the love of creative freedom that now keeps her in yachting.
Where do you come from?
I’m from Vancouver, Canada with heritage in Medellín Columbia and El Salvador.
Where did you train to be a chef?
I did a combination of restaurant stages, and formal and informal culinary courses in every town, village, or city I’ve traveled to or lived in. My favourite training hands down is getting your grandma/pa to teach you their best recipes.
What made you want to become a yacht chef?
I was seduced by the excitement of catching your dinner on a yacht. Freshly caught fish, lobster, crab, or sea urchin. It’s quite a unique experience and it lifts everyone with delight. Or having local fishermen come alongside to sell their catch of the day. This is what keeps me in sail yachting. The simplicity and beauty of it never gets old, with the smiles of simple gratitude making it symbiotic.
What is so special about being a yacht chef?
It’s the thrill of discovering amazing fresh, local authentic ingredients for farm-to-table meals. The moment we anchor off a small island or port, I have shopping bags in hand, like a dog with its leash in its mouth. Stoked and ready for his walk.
Where have you worked as a chef?
My most recent position was as an Executive Chef at a small game restaurant in Montana. I created my dream game meat menu. With elk, bison, and wild turkey locally sourced from Montana. It would have been a sin not to as it’s a game-lover’s heaven there.
What is the most challenging place you have worked?
I was a crew chief on a motor yacht. The crew didn’t like the head chef’s food as he wanted to just quickly bang it out. My approach was more maternal, considerate, and respectful. It took longer, but was never late.
How would you describe your style of cooking?
It’s international cuisine, I like to use authentic techniques from countries and regions. Once you understand the flavour profiles you can play with them and bend the rules.
What do you like to cook?
This is not an easy question for someone who likes to cook everything. It all depends on what authentic ingredients are available to me. Who I’m cooking for also plays a part in this as does the time of the day, season, or country I am in.
What’s the most difficult thing about being a yacht chef?
Relationships between the interior and the galley departments.
Having started in the yachting industry as a stew, I understand and respect the interior roles. Some crew have little to no experience in a restaurant, front/back of house roles. The hardest part is when they think they know. Building communication to have a seamless luxury service is essential.
What’s the best thing about being a yacht chef?
Yacht chefs create lasting memories. Creating these unforgettable experiences and seeing the smiles, laughter, excitement, and ambience a meal can create with guests is a massive privilege and reward as a yacht chef.
What chefs inspire you and why?
There are way too many to list, so many come to mind. The self-taught Michelin chefs are impressive. As for yacht chefs, it would have to be Micail Swindels. His creations are mesmerizing and dishes of art. Absolute bloody genius! One day I hope to taste his food.
Best piece of advice given to you as a chef?
Taste is subjective. Two chefs can have opposite ideas about flavour pairing. Cook from the heart and without fear.
What are your best and worst moments as a chef?
My worst moment was when the food warming drawer malfunctioned and my perfect sous vide seared duck breast was cold.
My best…..too many to list.
What keeps you going on the long days in the galley?
Laughter! Enjoying myself and driving for the crew, owners, and guests to be satisfied and happy.
Has your cooking changed over the years?
100%. Every year, it changes and gets better. I’m always in a growth mindset to keep learning as much as possible. Being humble and open to being taught is what I think makes a good chef.
How do you spend your time away from the galley?
I like to connect to the people who feed my soul. Surfing or anything to do with nature and the ocean. Spending time in my campervan for solo time. I also like to travel and explore food, chefs, restaurants, and stages.
