Chef Elizabeth Lee
s/y Wonderful

Date interviewed: November 2006

How did you realize you wanted to become a chef?
I have always enjoyed the gratifying articulation of creating a gourmet meal ever since I was a young girl. My mother is a gourmet chef and cookbook author of over a dozen books. Her dedication led me to many days of watching over her in the comfort of her own kitchen as a young child and still today.     

What training did you undergo to become a chef?
Training comes in many forms, and every chef is different. You can never learn too much. With this in mind, I absorb as much information as I can from any cook, chef or restaurant connoisseur I meet.
     I have had formal training in British Columbia, Canada, at a University in the Okanagan Valley. This location is the largest producer of wines in Canada. It is a gorgeous region full of talented gourmet chefs and amazing wine. I ventured off to Whistler after this experience and was taken under the wing of a fine Italian chef in one of the largest ski resorts in North America. I studied under him for two years, reaching the title of sous chef, and then searched again to broaden my horizons. 
     This brought me to the beauty of the Caribbean and the opportunity to work on a yacht.  For the past three years my career on yachts has become my focus and my passion.    

Why did you decide to work onboard yachts?
I am a transient. It is very difficult for me to stay in one location for an extended period of time. I found that living on boats and sailing around the world was the best way to travel. This realization has completely drawn me into the world of yachting. 

What yachts did you work on before joining your current crew?
I began my career on an 80-foot schooner by the name of Eliza, for one season in the Caribbean. From there I went to another 80-foot schooner, Lelanta, which is a beautiful 1929 classic Alden.
     The following season in the Caribbean, I hopped onto one of Cablevision Chairman Charles Dolan’s well-known sailing yachts, Encore. Mr. Dolan was a very enjoyable man to work for. I spent the season with Encore and then went to a 54-foot Little Harbor sailboat called Flying Colours.
     I sailed north and spent the summer on Flying Colours. Once I reached Newport, Rhode Island, I picked up charters with the McMillan Group and worked on my first power yacht, a 70-foot 1939 classic. My next yacht was an oyster sloop called Darling, and then I was off to the 90-foot Alden Ketch Sea Diamond, another gorgeous yacht. 
     Then came Wonderful, my present yacht—and the one that has by far been my most unique and pleasurable experience. Wonderful is the first catamaran I’ve worked onboard, and if I ever work on a monohull again, I will have a hard time converting back! 

When did you join your current yacht’s crew?
In March of 2006, stepping onboard to sail to the Grenadines to begin a 24-hour turnaround leading to three back-to-back charters. Busy! 

What do you think makes your yacht’s crew special?
We have a team that is professional, nice and funny, and we all work very well together.
     Capt. Warren East has been project manager and captain since before the boat was launched in 2004, so he knows every inch of Wonderful. He is an unbelievably skilled captain and a pleasure to work with. Warren takes the time to show the crew every detail in running a yacht, as well as stepping in as my sous chef on a regular basis. He is constantly creating new ideas in the galley as well as helping me and supporting me as I pursue my cooking career. 
     Nedra Walker, our stewardess/mate, is also a pleasure to work with. Her personality and charisma set her apart. She is always making sure every job is done right, and making it a laugh every step of the way.
     Teamwork is key to smoothing out the fine lines on these busy yachts, and we have almost mastered it (there is always room for improvement!).

How do you determine what meals you will prepare for charter guest?
Every charter guest fills out an extensive preference sheet, and if I have any questions or dilemmas I immediately call or e-mail all of the guests. 
     I base menus strictly around their likes and dislikes—whatever they prefer. I am constantly changing my menu, and the guests will never eat the same thing twice. I accommodate to what they would enjoy or new things they would like to try, and as long as they give notice, we can create just about anything with a gourmet flair.     

How important are guests’ preference sheets to you?
Very important. The preference sheets are a complete overview of their tastes, needs and desires from the galley. Most important is whether there are any allergies or major dislikes that I need to be aware of.

What are some of your specialty dishes, or often-requested favorites?
I have a few specialty dishes such as sea bass, tuna, lamb, filet and sushi, but I try to never do the same thing twice. My dishes are constantly changing with the products on hand and new ideas from the galley. 
     That is what food is all about: new ideas, new tastes and always the finest products. I find the majority of my guests never request. They always want the surprise of “what’s next?”

What cruising areas do you like best for incorporating local ingredients?
I love the Grenadines. The local markets there sometimes blow me away with fresh produce, huge selection, and local smiles. St. Martin, as well, because I am very fond of European cuisine and the selection there is by far the best for many products.   

What is a typical day’s menu that a guest might experience onboard your yacht?
The breakfast table is always set for the continental prior to their awakening, and then we offer a hot breakfast selection as well. It can be anything they prefer, or one of my specialties like buttermilk nutmeg pancakes drizzled with anise-infused syrup and crème fraise. 
     Lunch is usually light. A typical dish would be blackened mahi-mahi with cumin roasted baby potatoes, mixed greens, aromatic vegetables and a spicy aioli, all complemented with a fresh sorbet to finish. 
     Later in the afternoon, hors d’oeuvres might include canapés of smoked salmon, sushi (my favorite), or smashed plantain with jerk seared shrimp and pepper jelly. 
     Dinners are my main emphasis. Starting with appetizers, an example is coconut-encrusted polenta tiered with scallop-size, jerk-rubbed sea bass, a smashed plantain topped with papaya mango salsa, cilantro oil, tuna tartar, and a soy glaze. The entrée may be poached curried lobster on seared, coconut-infused sticky rice with coriander spiced vegetables, micro greens, mango chutney, tomato ginger jam, coriander chutney, and a tamarind glaze. 
     For dessert I love the cracked fennel chocolate molten lava cakes with crème anglaise and agave nectar.    
                          
What kind of charter guests are your favorites?
Well of course I have to say the ones that love my food, but realistically I thoroughly enjoy the guests who are personable, enjoy themselves, and lay back and relax. That is what I believe it is all about: leaving the yacht feeling completely satisfied, relaxed, and like they actually had a vacation from their everyday lives. 

What awards have you won?
I just recently won the Best Appetizer and Best Dish Overall at the British Virgin Islands boat show, which took place in November 2006 in Tortola. Then, the very next month, I won Chef of the Year at the St. Maarten Charter Yacht Exhibition.
     A few years ago, I placed third in the Antigua charter boat show, as well.

What else should CharterWave readers know about you and your yacht?
If you join us on Wonderful, the crew and yacht will speak for themselves. Let’s just say there has never been an unsatisfied guest. 
     Wonderful is a pleasure to be aboard. She has by far been the most enjoyable yacht I have ever had the privilege to be employed on. She is comfortable for guests, very accommodating for the crew, and in my eyes an exceptional layout for a charter vessel.


To charter Wonderful and meet Elizabeth Lee, contact any reputable charter broker.