I joined the yachting and hospitality industry later in life, fully aware of the challenges, but driven by genuine passion. This late start gave me strong motivation and a grounded attitude. I've completed three seasons working as a chef on charter boats, and spent two years in professional kitchens on land. Eventually I have just done my first gig on a 171 ft super yacht and it went great (one month temporary contract). I stepped in to cover for the chef, ensuring the 11 crew members and the owner — who was onboard for a weekend with guests — were fully satisfied. I organised the cells for the season, kept the galley spotless, and built strong connections with the team. References are excellent and confirm that I am humble and eager to learn. I’m looking for the opportunity to grow next to more experienced colleagues and it would be ideal to assist them, learning from them while confidently handling my own responsibilities. As a cook, I’m rooted in my Italian and Mediterranean heritage, but I’m not limited by tradition. My repertoire has expanded through my travels, especially in Asia and South America. Still my cooking is straightforward and ingredient-driven: clean flavours, no unnecessary complications, just well-balanced dishes that highlight the best of what’s available and are based on my strong interest in nutrition. Beyond cooking, I have learned that safety is a top priority in the galley, alongside order, cleanliness, hygiene and efficient workspace organisation. Working in multinational companies and on docks, boats and kitchens made me able to connect with people from all around the world and all walks of life, always with adaptability and awareness. I believe that respect, politeness and a positive attitude are essential for overcoming the challenges that crews inevitably face everyday. I lead a healthy and active lifestyle: staying fit is essential for onboard duties! If you are looking for a flexible and drama-free professional, I am confident I won’t disappoint!