Tzarina Mace-Ralph is a talented yacht chef who appears in season #3 and the current season #4 of reality TV show Below Deck

Overnight, she became a public figure with a large, predominantly U.S. fan base. While the yachting industry may have its own ideas of the show, Tzarina decided intuitively to use her reach to support deep causes. She was quoted in Rolling Stone magazine on how she addressed a sexual assault case. She has been featured in medical trade magazines on the impact of truly healthy food. In her regular Islander column, she shares her thoughts and observations on the yachting industry. Specifically, matters that affect crew. From Below Deck to under the surface.

The highs and lows of crew food in the yachting industry

Crew food is the unsung cornerstone of life aboard a yacht. While charter guests may demand intricate menus and elaborate presentations, anyone with experience in yachting knows that the real challenge lies in feeding the crew. Watching shows like Below Deck, one might assume that meeting the guests’ demands is the ultimate test of a chef’s skill. However, the reality is that crew preferences can be far more complex and demanding.

The challenges of crew food

Let’s begin with the difficulties—because, let’s be honest, they’re the most compelling. As a seasoned yacht chef, some of my most stressful moments have come not from catering to guests but from navigating the labyrinth of crew preferences. I’ve dealt with complaints about strawberries that were deemed “too bruised” (despite barely visible marks) and had entire yogurt supplies rejected for not being the exact preferred brand.

One particularly memorable challenge involved catering to a crew of 15 with wildly varied dietary requirements, spanning vegan, paleo, keto, diabetic, and carnivore diets—all at once. It’s not just about cooking; it’s about constant problem-solving, diplomacy, and creativity.

A standout story from my career took place during the COVID-19 pandemic while I was working on a yacht in Antigua. The local supermarkets were nearly barren, and I felt it was essential to leave food for the island’s residents rather than depleting the already limited stock. I proposed to the chief stewardess that we temporarily simplify our meals, reducing the extravagant 10 to 15 options we served at every lunch and dinner. Her reaction was as though I had committed a cardinal sin—despite the extraordinary circumstances, she insisted on maintaining the usual opulence. Tell me how the crew got so spoiled. 

The rewards of crew food

Yet, despite the challenges, there is immense satisfaction in cooking for the crew. During yard periods, after the chaos of a charter season, there’s something deeply fulfilling about creating dishes that bring comfort and joy to those around you. I make it a point to ask crew members about the meals they miss most from home, whether it’s their grandmother’s pie, a family roast dinner, or a traditional Filipino dish I’ve never cooked before. Preparing these meals fosters a sense of connection and camaraderie that is invaluable in the high-pressure, isolating environment of yachting.

Crew vs. guests: the harder crowd

What you see on Below Deck only scratches the surface of the culinary challenges on yachts. While charter guests may have demanding preference sheets, their expectations are generally straightforward: exquisite, well-executed meals. Crew, on the other hand, often requires a delicate balance of variety, familiarity, and dietary accommodation, all while operating under the time and resource constraints of a busy yacht.

Striking the balance

The key to thriving as a yacht chef lies in finding balance. While indulgent, comforting meals are essential for morale, nutrition must always take precedence. A healthy, well-fed crew is not only happier but also more effective in their roles.

Feeding a yacht’s crew is one of the most demanding yet rewarding aspects of life onboard. It’s not just about nourishment; it’s about creating moments of care and connection that sustain both body and spirit—even in the most challenging circumstances.