Lindsay Wilson Chef, motoryacht Maraya
Date interviewed: May 2008
 Watch our exclusive vidcast of chef Lindsay Wilson in action in the galley onboard Maraya.
How did you realize you wanted to become a chef?
I’ve always enjoyed cooking. When I was a kid, I used to cook at home with my mother, making jams and things. I went straight from high school into an apprenticeship in Melbourne, Australia. I worked at about four different restaurants and ended up working in the finest one in the city.
What training did you undergo to become a chef?
I trained in a four-year apprenticeship, one day a week at school and the rest working. I think it’s good because you have to make things work. You can’t get things wrong; people are paying for the food.
Why did you decide to work onboard yachts?
I was working in England, on the Isle of Wight, as a sous chef and a lot of the locals worked on boats. They used to come back from their trips and tell me about it, and I got interested.
When did you join the 177-foot Maraya?
I joined in September 2007, when she was still in the yard under construction.
What do you think makes Maraya unique or special?
We’re a brand-new, modern boat. The crew are awesome. The service is great, and we enjoy what we’re doing. The layout of the boat is amazing. It’s beautiful. The master cabin is pretty special with its own balcony.
How do you determine what meals you will prepare for charter guests?
I usually base things on preference sheets. I haven’t spoken to clients directly before, but that would be nice, because preference sheets don’t give enough information. I use them as a guideline, and then I use whatever is fresh and local.
 What are some of your specialty dishes, or often-requested favorites?
My chocolate fondant is special (see photo at right), but I don’t have any specialty dishes per se. I change my dishes a lot. I like cooking Mediterranean food, especially in the Mediterranean. A lot of people try to cook Asian and that sort of thing over here, but it can be hard to get those fresh ingredients.
What areas do you like best for incorporating local ingredients into daily menus?
France is the easiest for provisioning, though I do bake my own bread, even in France.
What is a typical day’s menu onboard Maraya?
We definitely do lighter meals. When people are on the boat, it’s hot. They want things cooked in olive oil, very rarely butter or cream. Nice and fresh.
What kind of charter guests are your favorites?
I like adventurous eaters, people who are not too particular. Families are great, and it’s great getting kids to try new things.
What, if any, awards have you won?
I got best apprentice chef in 1997.
What else should CharterWave readers know about you and Maraya?
We’re definitely trying to be the best charter boat in the industry in our size range, so I don’t think anyone would be disappointed if they came and tested us out. We like a challenge.
The 177-foot motoryacht Maraya is part of the fleet at Camper & Nicholsons International. She takes 12 guests with 13 crew at a lowest weekly base rate of 300,000 euro. Contact any reputable charter broker to learn more.
|
