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Motor Yacht Experience

Below is a summary of my Motor Yacht and Sail Yacht Experience in order of vessel size.
Some vessels & placement companies have used my services multiple times... See references below

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M/Y Zeus | 245ft (75m) | Blohm and Voss

Crew Cook | April 2024 (1 week) | Temp Position

  • Vessel Details: Private | St Vincent & Grenadines Flag | 21 Crew & Day Workers | No Guests

  • Itinerary: Livorno, Italy (Shipyard) 0 NM | Cuisine: Mediterranean

  • Provisioning: In-person (Used Crew Van)

  • Galley below deck

  • Reference • Head Chef O’neil • +39 324 862 3972  

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M/Y Enigma XK | 236ft (72m) | Explorer

Head Chef | Dec 2025 – March 2026 (3 month) | Temp Position / Galley Rescue

Stew Cook | Dec 2022 | Temp Position

  • Vessel Details: Private | Marshall Islands Flag | 6–12 Guests | 4–30 Crew

  • Itinerary: Cape Town, South Africa (including shipyard period)

  • Cuisine: South African, North African, Mediterranean, and Asian

  • Provisioning: In-person (Direct)

  • Additional:

    • Guest and Crew menu planning, budgeting, and provisioning (onboard and off-site during shipyard).

    • Implementation of Galley Rescue and Safety Protocols.

    • Managed and trained junior crew in guest service, housekeeping, and laundry.

    • ​Galley Below Deck (Originally a navy vessel) 

  • Reference - Chief Stew Sarah Miles • +27 66 566 8566 • milesse888@gmail.com

 

M/Y “B” | 195ft (60m) | Trinity Yachts

Sous Chef & Crew Cook | June – Sept 2023 (4 months) | Seasonal Position 

  • Vessel Details: Private | Cayman Islands Flag | 12–40 Guests | 18 Crew

  • Itinerary: Italy and France (2,600 NM) | Cuisine: Mediterranean, Asian, and Vegan

  • Provisioning: Exclusively through suppliers

  • Additional:

    • Assisted the head chef with guest meals

    • Prepared meals for main yacht and shadow vessel 18 crew, additional nannies, bodyguards, and events staff.

    • Conducted cooking lessons for children and translated for Chinese guests during culinary sessions.

    • Cleaned the galley, assisted with provisioning, helped with fenders and watch keeping.

    • Galley on main deck and BBQ on the sundeck. 

  • Reference • Head Chef Wayne Dobson • +33 766 54 26 74 (mobile) • +178 666 033 09 (whatsapp) •waynedobsonsa@gmail.com

 

M/Y Talisman Maiton | 177ft (55m) | Turquoise Yachts

Sous Chef | March 2026 (1 month) | Temp Position (Permanent Chef on annual leave)

  • Vessel Details: Private/Charter | Flag N/A | 0 Guests | 10 Crew

  • Itinerary: France (Shipyard) 0 NM | Cuisine: Mediterranean

  • Provisioning: In-person (Used Crew Car)

  • Galley below deck. Meals were prepped at the crew apartment during shipyard period. 

  • Reference • Chief Stew Nicci • chiefsteward@yacht-tm.com

 

M/Y Cloud Atlas | 151ft (46m) | Lloyd's Ships

Sole Chef | Oct – Nov 2024 (2 months) | Temp Position (Delivery)

  • Vessel Details: Private/Charter | Portuguese Flag | 2 Guests | 9 Crew

  • Itinerary: Italy, Greece, and Turkey (est 1300 NM) | Cuisine: Mediterranean

  • Provisioning: In-person (Direct)

  • Additional: Galley rescue and delivery to new owner.

  • Cooked for the owner and crew

  • We sailed from Italy to Turkey and did a period at the shipyard 

  • Position via Burgess 

  • Reference • Captain Milios Dimitrios • +30 694 444 7705

 

M/Y Andes | 108ft (33m) | Astillero Tecnao

Sole Chef | June 2023 (1 month) | Temp Position

  • Vessel Details: Private | Cayman Islands Flag | 2–8 Guests | 4 Crew

  • Itinerary: Ibiza, Spain 200 NM| Cuisine: Mediterranean

  • Provisioning: Hybrid (With and without suppliers)

  • Additional:

    • Menu planning and preparation for breakfast, lunch, dinner, and canapés (including baking).

    • Maintained galley hygiene through deep cleaning.

    • Deck support: assisted with lines, fenders, and tender driving.

    • Private galley on main deck

  • Reference • Captain Peter Hargitai • M/Y Andes • +34 617 83 68 34 • peterhargitai.g@gmail.com

 

M/Y Aldonza OF | 105ft (32m) | Astilleros de Mallorca

Sole Chef | June – Nov 2022 (6 months) | Seasonal Position

  • Vessel Details: Private | Cayman Islands Flag | 8–15 Guests | 6 Crew

  • Itinerary: Greece, Italy, Spain, and Turkey (5,400 NM)

  • Cuisine: Mediterranean, Asian, and Gluten-Free

  • Provisioning: Hybrid (With and without suppliers)

  • Additional: Provided deck support for fenders and lines; assisted with night watches during passages.

  • Reference • Captain Oleh Svistelnyk • +34 667 84 56 89 • aldonzacaptain@gmail.com

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M/Y Endless Summer | 96ft (30m) | San Lorenzo

Sole Chef | May – Sept 2025 (5 months) | Seasonal Position

  • Vessel Details: Charter | Cook Islands Flag | 12 Guests | 6 Crew

  • Itinerary: France and Italy | Cuisine: Mediterranean and Asian

  • Provisioning: Hybrid (With and without suppliers)

  • Additional:

    • Executed 8 charters, including a 9-course meal for 39 guests in St.Tropez.

  • Staged at a Michelin-star restaurant when there were no guests on board 

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M/Y Piccolino | 96ft (29m) | San Lorenzo

Sole Chef | April – Oct 2024 (7 months) | Seasonal Position

  • Vessel Details: Private | Malta Flag | 14 Guests | 4 Crew

  • Itinerary: Italy, Albania, Croatia, Montenegro and Greece (est 1600 NM)

  • Cuisine: Mediterranean and Asian | Provisioning: Hybrid with and without provisioner (Using Crew Van) large cities &remote islands. 

  • Additional:

    • Prepared meals for guests, crew and shadow vessel crew. (The owner had a sail yacht as well). 

    • Assisted and rotated with the family’s villa chef (catering for up to 25 guests at the villa).

    • Basic deck support with wash downs, lines and fender support 

    • galley maintenance, basic budgeting

    • Galley below deck

  • Reference • Captain John Cardiff • M/Y Piccolino • +44 75 3995 1061 • captain@my-piccolino.com

Motor Yacht Experience (Continued) 

M/Y La Vie | 84ft (26m) | Princess

Housekeeping Stewardess | 2021 | Daywork

Vessel Details: Private | South African Flag | X Guests | X Crew

Itinerary: Cape Town, South Africa (0 NM)

Additional:

  • Deep cleaning of cabins, heads, galley, and lounge areas.

  • Position via The Stewardess Co.

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M/Y Emma | 82ft (25m) | Princess

Stew / Cook | 2022 | Daywork

Vessel Details: Private | South African Flag | 10 Guests | 4 Crew

Itinerary: Cape Town, South Africa (est 30 NM)

  • Assisted with vessel turnover and Surf and Turf BBQ service.

  • Open Galley on Main Deck and BBQ on swim platform 

  • Position via The Stewardess Co.

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M/Y Sherilyn | 76ft (23m) | Ferretti

Stewardess & Private Charter Chef | 2021 | Daywork

Vessel Details: Private | South African Flag | 10 Guests | 4 Crew

Itinerary: Cape Town, South Africa (0 NM) - Vessel from Durban

  • Stewardess: Deep cleaning of cabins, heads, and social areas.

  • Chef: Created gourmet platters for private charter guests.

  • Stew Position via The Stewardess Co.

  • Chef Position via The Super Yacht Culinary Academy 

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M/Y Only One | 65ft (20m) | Princess

Chief Stew and Chef | Dec 2021 – May 2022 (6 months) | Seasonal Position

  • Vessel Details: Private/Charter | South Africa Flag | 6–12 Guests | 4 Crew

  • Itinerary: Cape Town, South Africa (est 3000 NM)| Cuisine: Kosher, South African, Mediterranean, and Asian

  • Additional:

    • Promoted to Chief Stewardess: responsible for junior crew training (service and house keeping), event planning, and provisioning. I assisted with day trip charter bookings (occasionally over night trips) and social media.

    • Deck support: assisted with fenders, lines, and anchoring.

    • Transitioned to Estate Manager and Private Chef for the owner’s four estates following formal training. (See land experience) 

    • Reference • Captain Daniel • M/Y Only One • +27 65 741 1183 • dchippendale1@gmail.com

    • https://luxuryyachtcharter-onlyone.com/ 

    • Position via Cape Town Yacht Services 

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M/Y Tebago | 65ft (20m) | Princess

Housekeeping Stewardess | 2021 | Daywork

Vessel Details: Private | South African Flag | X Guests | X Crew

Itinerary: Cape Town, South Africa (0 NM)

  • Comprehensive deep clean of interior heads, cabins, and galley.

  • Position via The Stewardess Co.

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M/Y Ocean Princess | 58ft (18m) | Princess

Housekeeping Stewardess | 2020 | Practical Training

Vessel Details: Private | South African Flag | X Guests | X Crew

Itinerary: Cape Town, South Africa (0 NM)

  • Interior maintenance and deep cleaning protocols.

  • Deep cleaned the cabins, heads, galley and lounge areas.

  • Position via The Stewardess Co. (Practical Training) 

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M/Y Lady Zoe | 56ft (17m) | Princess

Chef | 2025 | Day Charter

Vessel Details: Private | South African Flag | 10 Guests | 4 Crew

Itinerary: Cape Town, South Africa (est 30 NM)

  • Catering for day trip charter with the yacht owner.

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M/Y Kyra-Lee | 53ft (16m) | Fairline

Stewardess / Deck Hand | 2021 | Daywork & Training

Vessel Details: Private | South African Flag | X Guests | X Crew

Itinerary: Cape Town, South Africa (0 NM)

  • Interior deep cleaning - deep cleaned the cabins, heads, galley and lounge areas

  • Deck exterior maintenance - washdowns, steel, and teak treatments

  • Deckhand position via The Deck Hand Academy (Practical Training)

  • Stewardess position via The Stewardess Co.

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M/Y C’est La Vie | 46ft (14m) | Fairline

Stewardess / Deck Hand | 2020/2021 | Daywork & Training

Vessel Details: Private | South African Flag | X Guests | X Crew

Itinerary: Cape Town, South Africa (0 NM)

  • Dual role covering interior deep cleaning and exterior deck maintenance.

  • Deep cleaned the cabins, heads, galley and lounge areas as stewardess.

  • Full wash down, steel and teak treatment as deckhand.​

  • Deckhand position via The Deck Hand Academy (Practical Training)

  • Stewardess position via The Stewardess Co. ​​​

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Sail Yacht Experience

 

S/Y Q | 171ft (52m) | Lloyd’s Ships

Crew Cook | May 2023 (2 weeks) | Temp Position  

  • Vessel Details: Charter | Cayman Islands Flag | 15 Crew (incl. day workers) | 0 Guests

  • Itinerary: Palma de Mallorca, Spain | Cuisine: Mediterranean

  • Provisioning: In-person (Direct)

  • Additional:

    • Emergency cover for full-time chef; managed all menu planning and meal service (breakfast, snacks, lunch, and dinner).

    • Performed deep cleaning of the galley, pest prevention and independent provisioning.

    • Galley below deck

  • Reference • First Mate Ed • +44 7938 603 922

 

S/Y Song Bird of London | 90ft (27m) | Dubbel & Jesse

Sole Stewardess / Sole Chef | May - June 2022 (2 months)| Seasonal Position, early end due to yacht damage

  • Vessel Details: Charter | British Flag | 8 Guests | 3 Crew

  • Itinerary: Valencia, Spain

  • Additional:

    • Dual-role responsibility covering all crew cooking, provisioning, and interior maintenance (housekeeping/laundry).

    • Gained dry dock experience and assisted with navigation/keeping watch.​

Reference • Captain Max Hussmann • +34 637 16 56 78 • info.sysongbird@gmail.com• https://www.facebook.com/yachtsongbird/

 

S/Y Mirage | 76ft (23m) | Matrix

Stewardess / Deck Hand / Galley Hand / Chef | 2021 | Day work

  • Vessel Details: Public Day Sails & Private Charters | Cape Town

  • Additional:

    • Interior: Deep cleaned heads, galley, and lounge areas as Housekeeping Stewardess; provided high-end drink and platter service.

    • Deck: Executed full wash downs, steel, and teak treatments.

    • Galley: Assisted the chef and lead a sole chef at-sea BBQ for a private charter.

  • Reference: Jodie Von Hollstein • First Mate (Dec 2021) • Mirage Sailing Yacht • +27 65 976 4641 • j.vonhollstein@gmail.com

    • Position via Mirage Co.

 

S/Y Ice Bear | 50ft (15m) | Lagoon

Chef | 2022 | Cross-Atlantic Prep

  • Vessel Details: Private | Cape Town

  • Additional:

    • Responsible for comprehensive menu planning and bulk provisioning for an Atlantic Ocean crossing.

    • Position via Super Yacht Culinary Academy 

 

S/Y Daphne | 50ft (15m) | Lagoon

Housekeeping Stewardess | 2021 | Day work

  • Vessel Details: Private | Cape Town

  • Additional:

    • Interior maintenance including deep cleaning of cabins, heads, galley, and social areas.

    • Position via Cape Town Yacht Services 

Guest Experience

MSC Orchestra Cruise • 965ft/294m (Durban to Portuguese Islands and back) 2009​

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MSC Lyrica Cruise • 903ft/275m (Cape Town to Walvis Bay and back) 2008

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​MSC Orchestra • Cruise 965ft/294m (Durban to Portuguese Islands and back) 2006

Placement References

THE SUPER YACHT CULINARY ACADEMY

Executive Chef Brett Nussey • +27 83 659 9700 • brett@superyachtculinaryacademy.co.za • www.superyachtculinaryacademy.co.za

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I've been freelancing with Chef Brett and his team since January 2022 – Present. Working on local yachts in Cape Town, South Africa. And also assisting with training junior chefs at The Super Yacht Culinary Academy during the off season. 

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THE STEWARDESS CO.

Maxine Steenkamp • Chief Stewardess • The Stewardess Co • +27 79 348 0447 • maxine@thestewardessco.co.za

 

I've been freelancing with Maxine since June 2020 – Present. 

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CAPE TOWN YACHT SERVICES

Erik Bjerring • Operational Manager • Cape Town Yacht Services •

+27 72 688 1444 • ctyachtservices@gmail.com

 

I've been freelancing with Erik since Dec 2021 – Present. 

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Call            +33 60 124 7088 (French temp number)

Whatsapp   +27 68 679 7530

Email          info@chanbert.com

Skype         chantelle.slabbert

Instagram    @chefchanbert

Website       www.chanbert.com

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© 2026 by ChanBert 

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