Johnathon Katz is a chef who doesn’t fit the traditional mould of a yacht chef. With a deep connection to food and a creative,intuitive understanding of the ingredients he works with, it’s easy to see why he has such an impressive food portfolio and a unique approach.

Where do you come from, and what is your age?

I’m from Gothenburg, Sweden, and I’m 37 years old. It’s a port city, so the sea has always been around me. Growing up there, you get a mix of traditional Swedish food and a lot of outside influence drifting in. I think that balance of old and new shaped how I see food today. It’s also a city with a strong sense of community, and food was often at the centre of that.

What made you want to become a chef?

I’ve always liked creating things, and food just gave me this perfect mix of freedom and discipline. You can play with flavours and presentation, but at the end of the day, it’s also about feeding someone, which grounds you. I guess it clicked because it felt both artistic and practical. And to be honest, I love how food brings people together; it’s a language without words.

Where have you worked as a chef?

Mostly on land. I ran my own restaurants back in Sweden for a few years, which was incredible but also exhausting in ways I didn’t expect. After that, I moved into yachting, starting as sole chef on Blue II (56-metre). That was trial by fire but I enjoyed it.

How would you describe your style of cooking?

Honest and playful, full of flavour. I don’t want it to feel forced or overdesigned. Food should make people curious, but also comfortable. I like food that makes you smile before you even taste it.

What do you like to cook?

That’s always a tricky one. I enjoy almost anything, but I keep coming back to fire, grilling, smoking, and open flames. There’s something raw and satisfying about it. Fire gives food depth, and it also strips cooking back to its roots. For me, it’s about flavour and atmosphere; it turns cooking into an experience.

Where do you get your ideas and inspiration from?

Everywhere. Other chefs, sure, but also ingredients, travel, and even just walking through a market. I don’t believe in borders when it comes to food. And on yachts, you often get insane produce, the kind of fruit or meat you almost don’t want to touch because it’s already perfect. Inspiration often comes when you least expect it.

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

Reading people. Guests rarely say exactly what they want, but you still need to know. And you need to get it right immediately. There’s no time to warm up. You have to be intuitive and confident in your choices.

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

Without a doubt, my own restaurants. Everything was on me, the menus, the staff, the finances, and even whether the chairs got fixed. It was intense, but it forced me to grow up quickly as a chef and as a person. Running a business is a whole different education compared to just cooking.

What is the best piece of advice given to you as a chef?

Stay humble. You never stop learning. The moment you think you know it all, you’re done.

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

Stubbornness, honestly. Once I start something, I want to finish it. But also, the simple buzz of seeing people enjoy the food. That energy is addictive. And when you’re tired, reminding yourself that you’re lucky to do what you love helps push you through.

Has the way you cook changed over the years?

Yes, massively. I used to complicate things, lots of elements, lots of fuss. Now I trust simplicity more—fewer ingredients, bigger flavor. Less is more, and confidence lets you strip things back. I’ve learned that restraint can be just as powerful as excess.

What are your favourite places to eat?

I can’t pick one. I love good, honest food. That could be a Michelin-starred place or a backstreet joint that only makes one dish. I’ve had meals in little tavernas that rival anything fine dining could throw at you. For me, it’s less about the price tag and more about the soul of the food.

How do you spend your time away from the galley?

With my wife and our two kids. Time away from boats or kitchens is rare, so when I get it, I try to be present with them, cooking together, being outdoors, or just slowing down. Those small, simple moments are what recharge me.