Australian-born Maria Sheslow has extensive experience in different cooking locations, which she gained by putting herself out there and taking on challenging positions with passion and devotion.
Why did you become a chef?
I have always loved food and the way it brings people together. I knew from an early age that I wanted to become a chef, but it was when I was in my 20s that I discovered that I wanted to specialise in Japanese cuisine.
Where have you worked as a chef?
I worked in restaurants in Australia and Japan. I’ve done functions in private homes worth millions, weddings in waterfront venues, private omakase dining in clients’ houses and helped oversee multi-venue hospitality projects. After 15 years on land, I set my sights on the superyacht industry and started working in Fiji, Australia, Asia and the Mediterranean.
How would you describe your style of cooking?
Eclectic. I have years of training in Japanese restaurants, so I focus on balance, minimalism, and clean presentation. I was raised in a Hungarian household, so there is also a European influence of family-style sharing meals. As a massive fan of learning local cuisines and adapting my knowledge to the ingredients available wherever I go.
What do you like to prepare?
Sushi! All day, every day. I prepare whole fish, utilise everything, and eat the head for my lunch. The best bit about sushi is that there is nothing to hide. Every element has to be perfectly prepared. If it’s not, the imperfection will stand out above everything else.
What has been the most challenging place for you to work?
My first permanent position was on a 50-meter explorer superyacht. I boarded the vessel in Papua New Guinea, and even with my years of experience, it was a baptism by fire into the superyacht industry. I was expecting to use provisioners. Instead, I had to forage in small villages for produce. I went from being the boss on land to a servant on the ocean. It was a massive adjustment.
Your three best cookbooks.
Frozen Desserts by Francisco Miyoga, Sushi Chef by Sukiyabashi Jiro and Nobu Matsuhisa.
What is the best thing about being a yacht chef?
Getting paid to travel the world on a yacht with amazing food and people.
The most challenging thing about being a yacht chef
Maintaining an exercise routine. I went from going to the gym 6 days a week to struggling to find the time and energy to work out more than once a week. Forget about it during charter or boss trips.
What chefs inspire you?
Shimpei and Yosuke Hatanaka. I was lucky to work with these brothers as an apprentice at Sake restaurant in The Rocks Sydney, where Shaun Presland was the executive chef. They gave me the foundations of knowledge and philosophy, which helped me grow into who I am today. They were always so open, kind and ready to teach.
Best advice given to you as a chef.
Taste everything!
Has your cooking changed over the years?
Most definitely. When I was younger, I was passionate but had little knowledge. I would put all the ingredients together and hope for the best. Sometimes, it was amazing, but most of the time, it was a learning experience. Now, I focus on balancing flavours, refining my skills, time management, and organisation with discipline instead of just passion.
What are your best moments as a chef?
Going to work in Japan, getting published in Gourmet Traveller Magazine while running Omakaze restaurant in Sydney and working in Canberra on a multi-venue project. Getting my first job on a yacht and travelling the world.
What are your worst moments as a chef?
There are so many more than the best ones. The late nights and early mornings, 80 hour work weeks, crappy pay, abusive bosses, the list goes on. But the stand out moment is being fired from a yacht position, asked to leave immediately with nowhere to go, and being so far from home with no contacts to help. I was unemployed and homeless halfway across the world, all because a captain didn’t like me.
What keeps you going on the long galley days?
Cleaning, curiosity, and music help, and most importantly, socialising with the crew. It’s really important not to get stuck in your head when working long hours.
Favourite places to visit
Anywhere where I don’t have to cook! I like simple food that makes me feel good with good company. The only Michelin-star restaurant I have eaten in is Jiro’s Sushi in Tokyo.
How do you spend your free time?
I spend time reading, exploring, sampling local produce and wines, exercising, learning languages and sleeping.
