Chef Keiran Inglis

Maltese

M/Y Grace E

Though he spent his formative years surrounded by the influence of good food and a kitchen atmosphere, Keiran Inglis was still somewhat of a late starter as a professional chef. His family’s pub in the small Scotland town where he grew up may have planted a seed of passion in the culinary arts, but Inglis admittedly didn’t consider a career as a chef until much later.

It wasn’t until his studies in business and finance in Edinburgh, Scotland, had concluded that Inglis made a move to London to begin an apprenticeship with celebrity chef Jamie Oliver—an apprenticeship that included a stint at the highly acclaimed River Café. Inglis worked his way up to the title of head pastry chef at London’s popular The Square restaurant, under the direction of Phil Howard, before matriculating to Gordon Ramsay’s Michelin-star restaurant Maze and managing high-end private events at London’s Urban Caprice firm.

Inglis made the leap into yachting in 2009 as sous chef on 183-foot (56-meter) Benetti Galaxy, learning under the head chef ’s direction how to become a successful yacht chef, and after 18 months, he landed his first yacht head chef position on one of the world’s largest sailing vessels, Perini Navi’s 288-foot (88-meter) Falcon. A new build was on Inglis’ bucket list, and when an opportunity arose to become head chef on board Picchiotti’s 239-foot (73-meter) Grace E prior to her 2014 launch, he jumped at the chance. In Grenada with Grace E at the time of press, Inglis says he has enjoyed settling into life on board Grace E, with her large commercial galley—ergonomically designed so the chefs are never in each other’s way. Inglis relishes the travel aspect of being a yacht chef. He loves exploring new surroundings and experiencing different cultures, and he’ll have plenty of opportunities to do so with Grace E offering charters in the Caribbean and Mediterranean through Burgess Yachts.