Interview with a Sous Chef

Having recently taken over the Interior & Galley desks here at Bespoke Crew, I’ve had the pleasure of interviewing a more diverse range of candidates than ever before. From Michelin-starred Head Chefs and Sous Chefs to Junior Stews and Spa Managers, I’m continually impressed by the calibre of crew that come through our doors (or rather, online forms) every day.

Recently, I had the opportunity to interview and place a talented female Sole Chef on a 55m dual-season, private MY. As part of my interview process, I always like to ask a few fun and personality-driven questions to get a deeper sense of the candidate beyond their professional experience.

Here’s a snippet from my notes:

What do you love about being a Chef onboard a Superyacht?

For me, it’s the incredible variety and access to the best ingredients from all over the world. Every day is an opportunity to create something unique, using the finest produce available. Whether it’s fresh seafood from the Mediterranean, wagyu beef from Japan, or vibrant herbs straight from a local market, the possibilities are endless. It’s a dream come true for any chef who’s passionate about their craft—having the freedom to experiment with these top-tier ingredients keeps the creativity alive.

What is one piece of Galley equipment you use more than you thought you would and couldn’t live without?

Without a doubt, my Pacojet. It’s an absolute lifesaver on busy days. From making perfectly smooth ice creams to creating fine purées and sauces, it helps me prepare ahead and elevate every dish. When I’m juggling multiple courses or have guests with diverse tastes, the Pacojet ensures I’m able to deliver that next-level quality effortlessly. It’s like having an extra set of hands in the kitchen!

If you could cook a dinner party for any 3 people, dead or alive, who would they be and what would you cook?

This is tough, but I’d go with Julia Child, Frida Kahlo, and Serena Williams. I think they’d all bring fascinating energy to the table. I’d start with a fresh Mediterranean seafood platter, followed by slow-cooked lamb with seasonal vegetables, and finish with a decadent chocolate soufflé. Something elegant, hearty, and full of flavour—just like the women at the table!

What one tip would you give to a Chef candidate currently looking for work?

Have a Chef Instagram page!! And post everything from crew food to guest buffets and fancy plated meals. Also include a few team selfies, crew pics and day to day stuff so that potential employers can see a bit of your personality and what you get up to on the daily. It’s such a great tool to showcase your skills and who you are as a person!

Looking for a chef or for your next role?

Here at Bespoke Crew we take the time to really get to know our candidates beyond the uniform, and beyond their CV so we can match them up to their ‘dream’ job.

If you are currently looking for your new position, or you are a client looking for a Chef like the one interviewed, please get in touch!