Gourmet Food While Sailing

Chef Mike

Chef Mike began cooking for others purely defensively in the mid seventy's. After checking the larder on his first weekend hunting/camping excursion in the Sonora desert and finding only sardines & saltines, he volunteered to be provisioner/cook on all future outings and discovered he loved it.

He remained self-taught until the early 90's when he had the opportunity to serve an off-season apprenticeship with world renowned chef Pascal Chevillott @ 'Cha Cha Cha' in Grand Case, St. Martin, FWI. Another off-season found him attending culinary school in Europe (Balleymaloe). More recently he did an internship with St. Martins hottest chef Mario Tardif @ ‘Mario's Bistro' in Marigot, St. Martin, FWI







Mike has chefed on hundreds of crewed charter holidays both on his boat, where he also serves as captain, and freelance on other yachts, both power and sail, up to 135'.

The menu is always determined by the charter guests' preferences. Provisioning in the Caribbean is in general excellent with planes arriving daily with foodstuffs from the USA / Europe & beyond.



Mike's range is very broad…
See 'Samplings From Mike's Galley'.