197-foot (60-mEtEr) perini navi Seahawk Perini navi usa charter fleet
Born in South Africa and raised in the United Kingdom, Lauren Everet has been making her way around the globe since she was a teenager. Adventure took precedence over the idea of attending law school, and while living in Barcelona, she wandered around fresh markets, picking up exotic foods and then searching the Internet for recipes. She became a temporary yacht stewardess, then was hired as a chef at age 19. Everet’s yacht travels took her around the Mediterranean, Caribbean and South Pacific. She attended culinary courses including a two-month sushi course in Tokyo, and she did internships and worked at The Clove Club in London, as well as alongside chef Clare Smyth at Core in London, ultimately earning a certificate from the International Culinary Center in New York City. This summer, as Everet turns 30, she will be interning at the famous two-star Michelin restaurant Noma in Copenhagen.
Describe a couple of your canapés. One was a handmade corn tostada with steak tartare, a smoked quail yolk, homemade pickles and frazzled leeks. I always make all my own chutneys, pickles and jams. I also made a chocolate mousse bon bon with black salt in the middle and a cocoa butter coating.
What was the strangest food request you ever received? we are in the service industry, so I try not to judge people’s tastes. Our goal is to make our guests happy, so anything goes. I must say I did find it odd when we had exquisite caviar and one guest wanted to eat it with Walkers salted crisps [potato chips]. Also, once I remember trekking into the hills of Greece to find a suckling lamb for a particular request.
if you were cooking for prince harry and meghan, duchess of sussex, what would be your main course? I have a new favorite dish I invented: grilled broccoli with burrata topped with brown butter sautéed almonds. I make a puree with the broccoli stems. The whole effect is hot, cold, salty, sweet, creamy and crunchy all at one time—simply delicious.
What key spices do you keep on hand? I always have fresh herbs of every type, but one thing I love is espelette, a smoky pepper from Spain. I am also obsessed with salt. I love black volcanic salt.
What IS YOUR FAVORITE TIME OF DAY IN THE GALLEY? It can be so noisy during the day in and around the galley and the crew’s quarters. I like it at the end of the evening after the galley is completely cleaned up, everyone has gone to sleep and it is quiet. I can then write my notes about what transpired during the day’s meals, and make my menu for the next day.
What’s your hidden talent? I have a pretty good voice and like to sing and write cheesy love songs.
if you were not a chef, what would you be? Maybe in another life I would be a neuroscientist. I am fascinated with how the brain works.
left and clockwise: Chef Everet has a chance to relax after all the work is done; Brioche bun with seared foie gras, and red onion and apple chutney; Chocolate mousse bon bon with salted caramel and praline coating; Corn tostada with steak tartare, homemade pickles, smoked quail yolk, chipotle mayonnaise and frazzled leeks.