Working as a yacht chef: requirements, salary and daily life

I've worked alongside many chefs on board at STP and I can tell you a good cook makes the difference between a crew that works and one that doesn't. If you come from hospitality, the jump to the sea can be a great opportunity.

The chef: a key piece of any crew

The onboard chef is one of the most valued and best-paid positions on a yacht. Food quality can define a charter experience, and VIP guests expect high gastronomic standards. It's a demanding but highly rewarding role.

Requirements and training

• Professional culinary training: Culinary diploma, hospitality school or demonstrable restaurant experience
• STCW Basic: Mandatory to embark (70h, €400-700)
• ISM Medical Certificate: Mandatory (free at ISM)
• Food Safety: Recommended, especially MCA Level 2 if working on UK-flagged yachts
• Languages: English essential, other languages are a plus

Salary and tips

Based on offers posted on Yemplea, yacht chef salary varies by vessel size and experience:

• 18-24 m yachts (sole chef): €2,500 – €3,500/month
• 24-40 m yachts: €3,500 – €5,000/month
• 40+ m superyachts (head chef): €5,000 – €8,000/month

Charter tips can add €500-2,000 extra per week, depending on charter price and guest satisfaction.

Daily life in a yacht galley

An onboard chef cooks for two audiences: crew and guests. The crew menu is simpler, but the guest menu demands Michelin-level quality. A typical day includes:

• Breakfast (crew + guests)
• 3-4 course lunch
• Snacks and appetizers on demand
• 5-7 course dinner with wine pairing

Provisioning (food purchasing) is the chef's responsibility. In ports like Ibiza, there are specialized yacht suppliers who deliver directly to the boat.

How to get started

If you have culinary training and want to make the jump to the nautical sector, the first step is getting STCW Basic and the ISM medical certificate. Then create your profile on Yemplea highlighting your culinary experience, specialties and certifications.