I am very interested in the Head Chef position on M/Y bigger than 70m. "Prep from scratch" is my signature approach — nearly everything that can be made in a yacht galley, I do: from fresh bread (including sourdough) pastries, desserts also etc. My expertise spans both modern and classic cuisines, with strengths in menu planning, budget control, and team leadership. I am confident that my background aligns well with the demands of this role, and I would welcome the opportunity to contribute to your team. Below is a brief overview of my career over the past 15 years: Head Chef in Abu Dhabi (8+ years): Led culinary operations on 60m and 70m motor yachts, and served as Assistant Head Chef on vessels up to 145m. I supervised high-volume service while maintaining exceptional quality standards. Land-Based Operations (same company): Managed galley teams of 10–12 chefs in high-end hospitality environments, focusing on efficiency, precision, and creative execution. Freelance Chef in France (7 years): Provided bespoke culinary services for VIP clients in private villas throughout the South of France and luxury chalets in Courchevel 1850. I also gained experience in a 1 Michelin-starred restaurant in Nice — Rue Merbière — for 5 months. Thank you for considering my application. I would be happy to discuss my experience in more detail and am available for an interview at your convenience. Best regards,