Cel­lar & Galley


Yachts International - - On - By An­drew Parkin­son

It’s Chef Andreas Orze­chowski’s world, and I’m just try­ing to keep up. Strug­gling, in fact. As the chef aboard the 142-foot (43.3-me­ter) Rich­mond Far From It adds fin­ish­ing touches to a dessert course for 10 guests, I’m crouched on the galley sole snap­ping pho­tos, try­ing to cap­ture “the one.” Orze­chowski floats around al­most rhyth­mi­cally, as if danc­ing to a waltz, in to­tal con­trol. I find my­self waltz­ing around the galley as well, fol­low­ing him with all the grace of a drunken al­ba­tross.

“Ac­tu­ally, I started out as a trained me­chanic,” Orze­chowski says, hint­ing at his nat­u­ral-born ta­lent for tech­nique. “In Ger­many, I spent sev­eral years as a pro­fes­sional me­chanic, but I al­ways felt it wasn’t for me. One day, a good friend of mine who was the ex­ec­u­tive chef at a restau­rant in Ber­lin asked me to come be a chef with him. I fig­ured, ‘Hey, I’ve got noth­ing to lose.’”

Six months into his ap­pren­tice­ship in Ber­lin, Orze­chowski knew he’d found his path. He then trav­eled around the world, ex­plor­ing culi­nary techniques and ingredients across cul­tures be­fore land­ing his first yacht gig in 2006.

“It was to­tal luck,” Orze­chowski says. “A cap­tain posted an ad on a Ger­man chef web­site for a job on a yacht in Malaysia. It sounded like fun, so I ap­plied. I got the job right then and there. Off to Sin­ga­pore we go.”

The abil­ity to travel has had a pro­found in­flu­ence on Orze­chowski’s cook­ing di­rec­tion. Tak­ing cour­ses nearly ev­ery place he vis­its has al­lowed him to mold his style, fus­ing Eastern and Western dishes with French techniques and modern Euro­pean and Asian flair.

“I love the Asian in­flu­ence,” he says. “But at the end of the day, char­ter guests are here to have what­ever they want, not what­ever I want. So, I’ll al­ways do what the guests want.”

Orze­chowski may be the new­est crewmem­ber aboard Far From It, but the team’s rap­port makes it seem like they’ve com­pleted a cir­cum­nav­i­ga­tion to­gether. He is happy to be part of the crew, but al­most al­ways is fo­cused on food.

“I read all the menus two or three days be­fore,” he says. “Some­times, I’ll work all night to pre­pare for the next day’s menu.

M/Y Far From It Chef Andreas Orze­chowski

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