From the high-pressure galley of luxury yachts to the spice-infused world of artisanal chili sauces, Max Jäger’s journey is a testament to following passion, embracing change, and finding fulfilment in new ventures. Whether at sea or on land, his dedication to food, quality and bringing people together remains at the heart of everything he does.
Max Jäger is a name well-known in Palma’s culinary circles, but his journey started far from the bustling yachting hub. At 33 years old, Max has already lived a life packed with adventure, incredible experiences and a deep passion for food that has shaped his career both at sea and on land. From an early start in tourism school to years spent as a sought-after yacht chef, he has now transitioned to an exciting land-based business, one that stays true to his love of food while giving him the balance he craved.
From tourism school to the high seas
Growing up in Austria, Max attended a tourism school in Neusiedl am See, where his love for food began to take shape. His career path, however, wasn’t immediately clear. After working in restaurants for a while, he realized that the traditional hospitality industry wasn’t the right fit for him. Just as he was preparing to attend university and change professions entirely, fate intervened! A family friend introduced him to the world of yachting and in a stroke of luck, he landed his first role cooking for one of Germany’s wealthiest individuals over New Year’s in Switzerland.
That opportunity quickly led to an invitation to join the team on the owner’s yacht in Palma. It was a turning point for Max. The moment he stepped aboard, he knew this was the right move. The passion he had once feared was lost came flooding back and from that moment, there was no looking back for Max!
“I immediately realized that this was the right way,” Max recalls. “My passion was reignited and for me, there was no going back.”
A career at sea: the highs and lows
Max’s yachting career spanned nearly 14 years, starting at age 19 and continuing until he was 33. Over the years, he honed his craft aboard some of the industry’s most prestigious vessels. His first job was as a sole chef on a 37m motor yacht, where he worked for four summers and some winters before moving on to larger and more demanding roles.
He spent time as a sous chef aboard the iconic sailing yacht Eos before taking on the sole chef position on SY Bayesian, where he stayed for nearly two years. Following a few freelance gigs, he spent six consecutive summers aboard MY Cheetah Moon, cementing his reputation as a skilled and reliable chef in the industry.
The highlights of his career were numerous. He thrived under the responsibility that came with running an entire department, relishing the chance to deliver unforgettable dining experiences for both guests and crew.
“To walk out after a massive meal, see the smiles of people who are used to eating in some of the best restaurants in the world, and receive genuine appreciation, it’s something that drove me for a long time and still brings a smile to my face,” Max says.
One of the greatest perks of yachting, he adds, was the incredible sense of community. The friendships forged during long crossings, tough charters and celebratory crew nights out created lifelong bonds. Arriving in Antigua at 22 years old for his first Atlantic crossing, Max remembers the initial nervousness of stepping into the unknown, only to find a network of familiar faces and a warm, welcoming yachting family.
However, the yachting lifestyle wasn’t without its challenges. The biggest struggle for Max was missing out on life’s most important moments such as family gatherings, weddings, birthdays and milestones that he knew he would never get back. “Working on a boat in the middle of nowhere can feel extremely isolating,” he admits. “Sitting on the bridge during a crossing, staring out into the dark, makes you reflect on your life on a different level.”
Making the move to land
After more than a decade at sea, Max began to feel a shift. Over the last few years of his yachting career, he found himself increasingly drawn to the idea of stability. While he still loved certain aspects of the job, the pressure of delivering exceptional food every single day, with no room for error, began to weigh on him.
“The pressure at some point became too much for me to still enjoy the process,” he explains. “I felt trapped in a lifestyle that ultimately wouldn’t lead to a happy life later on.”
He knew he wanted to stay connected to food but in a way that would allow him to create something sustainable—something that didn’t require the same high-pressure, ‘à la minute’ cooking of a yacht chef. He wanted to build a business where he could harness his skills to produce something consistent and high-quality while gaining back a sense of balance in his personal life.
Another major factor in his decision was the strain of long separations on his relationships. “Being away for such long stretches at a time just started to get to me too much,” he admits. “I know there are many people who are able to maintain private lives through rotational jobs or a better balance, but I am just not one of them.”
Starting Fresh with Habanera Chili
Max’s transition to land led him to create Habanera Chili, a business specializing in handcrafted chili sauces, jams, and spicy products made with locally sourced ingredients. Operating out of a friend’s kitchen in Porreres, Max has built the business from the ground up, supplying yachts, small shops around Palma and local weekly markets. He is also in the process of launching an online store to expand his reach.
Everything about Habanera Chili is hands-on and personal. Max sources his ingredients locally, cooks everything himself, bottles the products by hand and even applies the labels himself.
“My products are 100% handmade, and I’m proud of that fact,” he says. “All the money I make with this project stays on the island as I only work with local small businesses.”
His long-term vision is to grow all his own ingredients, ensuring that every product is sourced right from the island. He also plans to host more chili-themed events, following the success of a chili party he organized last year. “Bringing people together is one of my strengths,” he says. “To do so with spicy food and drinks is a recipe for success and fun for everyone involved.”
Lessons from yachting & advice for others
Although he has fully embraced his new life on land, there are aspects of yachting that Max still misses, especially the ease of financial stability and the unique access to some of the world’s most stunning destinations. “Getting used to no longer receiving steady and generous pay-checks was a big adjustment,” he says. “And, of course, I miss those incredible experiences. My days off in Antigua, exploring the Greek islands, dining out on the Amalfi Coast, and visiting hidden gems that only boats can reach.”
For those considering a transition to land, Max offers some valuable advice: “Enjoy the lifestyle while it lasts, but if you’re not planning on staying on boats forever, start saving money now. Or rather, yesterday. There are so many opportunities out there that are easier to grab if you have some savings on the side.”
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