Chef, 114-foot motoryacht 5 Fishes

Date interviewed: May 2010

The soup you just prepared—mango coconut with parmesan and pine nut chips—is one of the most refreshing, delicious soups I’ve ever tasted. How did you learn to cook?

Back in Germany, where I am from, my friend’s family had a restaurant that served fine cuisine. It was my second home.

Did you go from there to culinary school?

There is no culinary school in Germany, but you can do a three-year apprenticeship with mixed classes. I have now been a chef for 13 years, mostly at restaurants in Germany in Switzerland.

When did you join the yachting industry?

About three years ago, when a shipyard needed chefs and I applied for a job. My first boat was a charter yacht, and then I worked on a private yacht, and now with 5 Fishes I am back aboard a charter yacht.

Did you return to chartering because you prefer it?

I do like to have regular guests instead of charter guests because I can get to know their tastes. Everything always works. On the other hand, charter guests are easier to impress. It is just great when I get to wow them.

My other favorite dish from the seven-course dinner you just prepared was the poached veal filet in truffle sauce. The sauce was just as extraordinary as the mango soup.

I would say that soups and sauces are my specialties. Sometimes I will prepare sauces for several days before a charter begins. Desserts are not really my specialty, but soups and sauces, I do quite well.

How would you describe a perfect charter client aboard 5 Fishes?

I enjoy cooking for people who enjoy food, people who are not afraid of one more calorie. Vegetarians—they’re not for me. If you can’t have a sauce because there is butter in it, well…

5 Fishes is part of the charter fleet at International Yacht Collection. She takes 10 guests with nine crew at a lowest weekly base rate of €72,000. Any reputable charter broker can tell you more or help you book a week onboard.