From Tahiti in French Polynesia, chef Margot Laurent is just 28 years old and already has a commanding background and career as a chef/yacht chef in the industry. She is currently the head chef on SY Apsara.

What made you want to become a chef?

As far as I can remember, I always wanted to become a chef. Since I was born, I have been repeating to anyone who will listen, “When I grow up, I will be a chef”, which is funny because it comes from nowhere in particular.

Where have you worked as a chef?

I started with six full years of formal catering school, all the way to a bachelor’s degree, before joining various Michelin-starred restaurants and world champion chef brigades, mostly in France and Mexico.

What is the most challenging place you have worked and why?

The BOCUSE d’Or French team. As the highest cooking contest in the world, often compared to the Olympics, it was top level training and such a known and respected institution. Everything was so meticulous. This involved extremely long hours, sometimes up to 17 hours a day, 6 days a week, working with some of the greatest chefs in the industry to support the actual candidates, researching and pushing the known boundaries of gastronomy. This contest is to chefs what America’s Cup is to sailors.

How would you describe your style of cooking?

An elaborate mismatch of all of my travels’ wild influences with strict French techniques, I’d say.

Where do you get your ideas and inspiration from for cooking?

All the travels, obviously, always trying some new dishes, and unlocking some new ideas. The best way to understand a culture is through its food patrimonies. I try to do at least one masterclass with a local chef in every country we stop and keep improving my repertoire.

What is the most challenging thing about being a yacht chef?

I’d say to manage your ego. I mean, when you’re working in your restaurant, customers come to experience your vision, your food. While on a yacht, you might have to sit on this and just cook some very plain food to cater to the guest’s specific needs. You know, that feeling when you go to them with a thoroughly designed menu and they end up only wanting white rice and steamed veggies. Or when they only like five meals and go round and round with them. Nothing wrong with that, you’re here to please, but it can be soul crushing.

What is the best thing about being a yacht chef?

The fact that we aren’t submitted to routine. In a restaurant, you’re most likely to have four menus depending on the seasons. While at sea, you’re going to have guests and crew from all over the world, and you have to please them all. You can cook a French breakfast, followed by an Italian lunch, and finish with a Mexican dinner. The different countries also offer completely different products, so you have to constantly get out of your comfort zone, and this is incredibly exhilarating.

Chefs that inspire you and why?

Amaury GUICHON for the details he puts in each of his creations, making a simple pastry a piece of art.

Massimo BOTTURA, for the way he masters simplicity.

Tom MEYER for his creativity.

Best piece of advice given to you as a chef?

“Don’t take yourself too seriously, you’re only peeling potatoes for a living!’

What keeps you going on the long days in the galley?

The deep love that I have for it. I never get bored if I’m in a galley; it’s my happiest place ever. Even if I’m not working, I’ll find a way to make it happen, BBQ on the beach. Pizza night on the dock, random celebrations. I’m your gal!

What are your best and worst moments as a chef?

The best moments are when either guests or coworkers come to the galley to thank you, for a dish that impressed them.

The worst happened on my first yacht. Against my recommendations, a stew went to grab something in the walk-in and dropped oranges all over the three-tier cake I spent four days designing, 2 hours before I was supposed to serve it for my boss’s birthday. I still have nightmares from that one!

What are your favourite places to eat?

My favourite restaurant will forever be Maui’s Beach in Tahiti, with very simple but super well executed food and a breathtaking view.

Then I’m a huge fan of food trucks and other small local spots where you get the real essence of a country.

How do you spend your time away from the galley?

If I’m not baking, eating out, or at the market, you’ll find me surfing, foiling, or hiking somewhere around!