Yannis "John" Kouteranis
Chef, m/y Pandora

Date interviewed: May 2007

How did you realize you wanted to become a chef?
Since I was 6 or 7 years old, I was helping my mom in the kitchen. As the years went by, I helped more. I was having fun. When I was 13, my parents went for a swim and no one was home, and I was bored. I decided to cook by myself. My dad said it was better than my mom’s cooking. She didn’t like that too much.

What training did you undergo to become a chef?
I graduated from school when I was 18, and my dad suggested that I try cheffing. I went to the culinary school in Rhodes, here in Greece, for two years. Then I was in the army for 18 months, and I was a chef at bases all around Greece, cooking for a hundred people a day—a bit more simple, but I had the chance to experience a lot in the kitchen.
     After that, I had a chance to work in a hotel in Athens, the Astir Palace, and after a couple of years, when I was 24 or 25, I had a chance to work in London.
    The Electric Brasserie was first, easy steaks presented in an interesting way. After that I went to the Hempel Hotel for almost two years. That was Asian-Italian fusion, where I learned sushi and sashimi. I worked with the lead chef there, and he’d been trained in Switzerland with Michelin chefs.
     He and I later went together to the Park Plaza Victoria, and I trained up to become his executive sous chef. I was 26, and it was 2005. Then we went together to Brighton, right next to the sea. We were at a hotel and spa doing Mediterranean cuisine. I was there until January 2007.

Why did you decide to work onboard yachts?
Many years ago, when I was about 16, I worked as an assistant on a small yacht, maybe a 20-meter boat. The captain is now on this boat, the 112-foot motoryacht Pandora, and there was a gap. He said, “Why don’t you apply?”
     I came here in March 2007. It’s different than working with a team in restaurants, because now, every mistake that I make is mine. But I’m in control, and I like it.

What do you think makes your yacht’s crew unique or special?
Pandora’s chief stewardess and I, we are both professionals. With one word, we understand what needs to be done. It’s real teamwork. If we don’t have fun, everybody sees that. So we enjoy our work.
     The interesting thing about working on a yacht is that you don’t just do what you’re supposed to do. I don’t just cook. Sometimes, I help with the lines. It’s really interesting.

How do you determine what meals you will prepare for charter guests?
Before they come onboard, they tell me or the broker tells me what they prefer. When they arrive, I will go through a suggested daily menu and ask if it’s okay. They can tell me yes or no. Hopefully, by the second day, they’ll trust me and they can just enjoy the sun and water.

What are some of your specialty dishes, or often-requested favorites?
I have specialties in every section: vegetarian, chicken, beef. But I must admit that I enjoy the Asian cooking, which is light and nice and you don’t have to sit up on deck for two hours digesting after you eat it.
     I’m really good with stir fry, curries, sushi and sashimi. It will be really interesting if I can fish onboard and show the guests some really fresh fish.

What kind of charter guests are your favorites?
I like adventurous people. I like people who know and appreciate what they’re eating, who like to experience new things.

What, if any, awards have you won?
I haven’t won any awards yet, but then I’m not one who enters contests. I like to enjoy what I’m doing.

What else should CharterWave readers know about you and Pandora?
We are friendly, always with a smile on our faces. Our plan is for our guests to have a good time. On top of everything, we have the Greek hospitality. You can’t beat it.

Pandora is part of the fleet at Atalanta Golden Yachts. She takes 11 guests with six crew at a lowest weekly base rate of 65,000 euros, or about $10,000 per person with 25-percent expenses factored in. Contact any reputable charter broker to book.