Chef Michael “Martini” Martin, My Seanna

Cleopatra. My Seanna—

With a career spanning more than 20 years on high-end charter yachts and private vessels, Chef Michael Martin’s culinary resume is impressive to say the least. He’s created dishes for many high-profile clients and he’s worked on such in-demand yachts as Lady Beatrice, Illusion and Having recently joined the crew of 185-foot (56.4-meter) Delta available for charter through Burgess Yachts—Martin says he loves traveling to new destinations and especially the relaxed family ambiance on the water. His favorite part of the workday?

“The evening routine,” said Martin. “Preparing a fresh, homecooked meal with some pizzazz that delights the guests at the end of a perfect day on the water … that’s what I truly love about my job.” And engineering those meals in My Seanna’s newly refit galley with all-new stoves and appliances probably doesn’t hurt either.

Martin launched his career in his twenties under the tutelage of celebrity chef Stephanie Alexander in Melbourne, Australia. He moved to London shortly thereafter to broaden his culinary horizons at the River Café in London under Chef Richard Roger, where celeb chef Jamie Oliver also began his career. Specializing in modern European cuisine and fresh, seasonal ingredients, Martin has worked privately for the likes of John Cleese, Prince Harry and the King of Spain.

“It was really more relaxed than I expected,” revealed Martin. “Although the Queen was astonished that my job took me so far away from my family.”

While Martin is trained in an array of cuisines and regularly tailors menus to discerning palates, his signature is an Italianinfluenced light, fresh take on cuisine.

“It’s the culture, the food, the landscape,” said Martin, who after many years exploring the Tuscany region now calls it home. “It’s not always easy to find the freshest ingredients in some parts of the world, but we make it our mission; our guests depend on it.”

One such itinerary proved especially challenging, when provisioning in Djibouti on a recent gig. “The local market was, well, unique,” recalled Martin. “There was no ice, the food was completely bizarre and even a chocolate ice cream bar cost about $15. I had to get creative, but I made it work and the guests were so appreciative.”

Something tells us that guests of My Seanna will appreciate having Martin on their side as well. —Andrew Parkinson