John Harris

An active and busy boat often with owners and charters aboard.

the cuisine was Mediterranean fresh daily from local markets

I joined Asteria in Cabo and travelled through Marquesas Islands onto Tahiti through the Tuamotus. The Owners family were onboard for seven weeks. Afterwards we travelled back to Florida ; completing 10,000 miles. Then a yard period until January.

This was a last minute relief to help finish the season with Russian clients.

I started as relief in Saudi and was transferred to new build BOLD. There I continued as Head Chef with the owner living aboard along with his Guests.

During the pandemic I stepped in to cover the absent Head Chef.

I worked with two Sous Chefs and thirty crew.

during this time we had twelve guests aboard.

Working as chief instructor for IYT Chef course.

Seasonal position on a full on charter boat.Very busy!

After working for a Charter I was recruited as Head Chef in this high end Chalet.

Our Clients were primarily Russian and Saudis.

Over this period I worked on all the boats within the fleet by way of support during Guest visits .

A new build. My role was galley design and functionality.

including installation of all tableware and galley equipment.

I joined in Tahiti and cruised with owners all through the South Pacific onto SE Asin and the Maldives. Italian owners.

Private sail yacht; owners and Guests

A new build from Vitters; I worked with the carpenters installing all sea fastenings . The owners were strick Kosher and the galley installations reflected this.During this time I attended the Hippocrates health institute to learn moore about specific diet for the owners and guests. Also two winters in Aspen.

Galley designer and personal Chef to a Russian Client. Many trips to Moscow and charters with the owner.