YACHTS UP TO 39 ME­TRES

SuperYacht World - - Superyacht Chefs -

THE WIN­NER Jean Mathee

Age 31 Yacht Twi­light Bio I started as a chef in Stel­len­bosch when I was around 19, be­fore mov­ing to Scot­land and then Lon­don, work­ing at Baby­lon. Af­ter a sab­bat­i­cal I de­cided to get back into it and joined the yacht­ing in­dus­try, where I’ve now been for four years.

Win­ning dishes Thai basil and chilli prawns; spiced vino blanco clams & mus­sels; salmorejo puree; pick­led charred onions; mahi and ahi poke; white soy and vine­gar oni­giri; dulce aubergine purée; pick­led mi­cro veg­eta­bles; trop­i­cal fruit; honey & green rooi­bos-in­fused panna cotta; bread and but­ter; mel de flores; rasp­berry ruree. Favourite foodie des­ti­na­tion I love An­tibes for the mar­ket. As a town it’s not my favourite place, but if I had to pick any spot to be sit­ting in the early morn­ing with a cup of cof­fee, it would be there. I love slowly wan­der­ing around the old mar­ket be­fore buy­ing. Most mem­o­rable dish or re­quest I’ve had a lot of cu­ri­ous re­quests sent down to the gal­ley! One mem­o­rable cruise was a party of older gen­tle­men. You could tell they were on a boys’ hol­i­day and away from their wives be­cause they were or­der­ing desserts for their main cour­ses, and two nights in a row they only wanted beans on toast for din­ner!

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