Yacht Stuart Anthony
Yacht Chef
Fort Lauderdale,FL
Summary
- Experienced Sole Chef who constantly delights guest aboard with tasty , well presented dishes from around the world. Be it Mediterranean, Italian, French and Asian dishes or dishes from the Americas; Mexican, Jamaican, Argentinian and the traditional dishes from United States are all options for the guest.
- Always eager to serve up any fresh catch at a moment’s notice and always provisioning the best farm to table ingredients when ever available.
- With years of experience as a chef aboard yachts and in restaurants has gained this chef the skill set necessary to expertly provision and plan exciting menus.
- Always thinking ahead thus creating a stress free environment where everyone enjoys a seamless and memorable culinary experience
- With decades of experience working with guest who have special dietary requirements be it lactose intolerant, vegan, vegetarian, kosher, low fat, gluten free or the desire to eat healthy this chef has the skill set to accommodate.
- Gratification and satisfaction being the lasting impression.
Overview
40
40
years of professional experience
Work History
Sole Chef, Deck Hand, Steward.
Northern Dream, Alaska Yacht Charters
Juneau, AK
05.2023 - 10.2023
- 65 Foot Charter Yacht with 24 hr turn around. Charters included 6 to 8 guest and 2 crew.
- Excelled at time management and taking the culinary department to the best this charter captain had seen.
- Provisioning for and preparing breakfast lunch and dinner. All meals prepared from scratch with consistent accolades from guest. Successfully accommodating all guest with dietary request ie atkins, vegan, pescatarian, vegetarian, gluten free.
- Additionally responsibilities included setting crab pots as well as taking full responsibility for setting up fishing gear for guest and butchering fresh catch either cooking or packaging and freezing for transport.
- Along with the fore mentioned responsibilities. Steward work included setting the table for three meals and serving those meals, bartending, beds and heads, luggage etc.
- As the deck hand I assisted the captain where needed. This included but not limited to tying up, laying anchor, watches and driving the dinghy.
Sole Chef 34m Expedition Vessel Northern Song
Alaskan Sea Adventures
Petersburg , AK
05.2022 - 10.2022
- 87 Foot Expedition Vessel 100% charter. Eight day charters, eight to ten guest on board. Four crew.
- With 48 hr. turnarounds I provisioned and prepared breakfast, lunch, appetizers and a three course dinner.
- All meals were prepared from scratch this included desserts, pastries and sourdough bread.
- We highlighted Alaskan seafood a good percentage of which was caught while on charter. Ie. Spotted prawns, dungeons crab, halibut, black cod, Alaskan scallops, rock fish, king crab, sockeye salmon, king salmon.
- In addition I was responsible for steward work as well as helping with lines when needed,
- This was an open galley with constant interaction with the guest which to my surprise I quite enjoyed,
Sole Chef
Motor Yacht Edison 33m
Fort Lauderdale, FL
01.2022 - 02.2022
- Relief chef till permanent chef came aboard.
- Successfully completed an owners and charter trip with multiple accolades from owner, charter guest and crew.
- Provisioning for both myself and the chef coming on board.
- Accommodated for dietary needs for vegetarian and a guest with an aversion to onions.
- Helped on deck with lines and made myself available for deck work when needed.
Sole Chef
Motor Yacht Lohanka 42m
Saint Thomas, Virgin Islands
12.2021 - 12.2021
- Sole chef for yacht delivery to Saint Thomas from Fort Lauderdale.
- Provisioned and cooked for two guest and seven crew.
- Mediterranean cuisine emphasis on nutritional healthy dishes.
- With high seas and my own night watches I successfully cooked for the crew and guest a wide variety of flavorful and well presented dishes.
- Maintaining good humor and a cooperative attitude the entire trip.
- Also made myself available for wash downs and helping out with the general upkeep on M/Y Lohanka.
Crew Chef
Motor Yacht Audaces 42m
Fort Lauderdale , FL
08.2021 - 12.2021
- With a crew of nine plus day workers and contractors I prepared a variety of of healthy dishes. Emphasis on Mediterranean, Asian and both North and South American dishes.
- Responsible for provisioning food stocks, cleaning supplies and a variety of dry goods.
- Vegetarian, nutritional, healthy and weight loss request requirements were requested and prepared tasty and well presented.
- Occasionally surprising the crew with fresh pastries, cookies and desserts.
- Allowed total creative flexibility giving me the opportunity to expand my repertoire with many new dishes. The crew was very receptive and enjoyed a wide range of new dishes.
- This yacht was in dry dock at Rybovich Boat Yard in Palm Beach. FL while I was on board.
Head Chef
Pisgah View Ranch
Candler, NC
05.2013 - 11.2020
- Was in charge of all duties related to running the restaurant at this family run dude ranch.
- This pristine 1700 acre property was settled in 1791 and established as a dude ranch in 1941.
- I took on the responsibility of designing a menu for the ranch that reflected Appalachian cuisine while implementing old family recipes.
- Occasionally I worked in a personal capacity for the owners as required.
- Utilizing and maintaining the ranches herb and vegetable garden became a favorite pastime while employed at the ranch.
Evening Chef
William Black Lodge
Black Mountain, North Carolina
05.2010 - 03.2013
- A retreat in the mountains of western North Carolina duties included menu design, preparation and presentation of dishes to the discerning clientele residing at this exclusive local.
- Accommodating for a variety of dietary needs and dietary life choices
- Excelled at impressing and raising the bar for William Black lodge.
Executive Chef
Sublime Restaurant and Bar
Fort Lauderdale, Florida
03.2004 - 09.2009
- A vegan restaurant serving a variety of dishes from Japanese rolls, wood fired oven Italian Flatbread's, and a creative variety of main courses.
- We achieved a five star rating during my tenure with the Miami Herald.
- This popular high end vegan restaurant regularly did over 400 covers an evening.
- leading a crew of twelve dedicated culinary professionals was an honor.
- Ordering, receiving, scheduling, hiring and inspiring were my charge.
- lowered food cost, increased revenue and food quality were creatively addressed and seamlessly accomplished.
Bartender
Van Dyke Cafe and Jazz Bar
South Beach, Florida
10.1996 - 01.2002
- One of South Beaches premier meeting spots and number one jazz bar.
- Responsibilities included inventory management and ordering spirits when needed.
- A good command of craft cocktails, beer and wine knowledge along with barista skills were all required.
- This fast pasted popular cafe and bar required speed and excellent customer service skills.
- Sunday Brunch the busiest period was always my charge.
Sous Chef and Chef De Cuisine
Palm Grill Cafe
Key West, FL
02.1991 - 08.1995
- A quaint Island restaurant that made use of the keys bounty of local resources.
- The first Key West restaurant to establish a farm and ocean to table practice.
- Albeit local carambola, bread fruit, or fresh seafood supplied by the island’s fishermen.
- We were featured in publications such as Bon Appetite and Gourmet magazines.
Chef
Marquesa Hotel Restaurant and Bar
Key West, Florida
10.1988 - 09.1991
- Boutique hotel and restaurant one of Key West most acclaimed dinning destinations
- Serving dishes from the Americas ie Caelian, Jamaican, Argentine, Creole etc
- I started as chef tournant and became chef with in my first year of employ.
Sole Chef
Yacht Invader 32m
New Port, FL
08.1986 - 03.1988
- Well maintained thirty six meter yacht christened in the nineteen fifties
- I maintained all food stores and prepared all meals for guests and crew on board
- White linen service was required for the guest
- The Invader traveled much of the California coast and down into Mexico.
- When the yacht was docked I worked as a deck hand, my responsibilities included wash downs, varnish work, assisting in the engine room, carpentry and bilge work.
Apprentice
Ritz Carlton, Laguna Nigel Hotel and Resort
Laguna Nigel, , CA
06.1983 - 04.1986
- At this acclaimed resort in southern California I completed a demanding apprenticeship as well as my culinary studies at Orange Coast College
- Receiving accolades from my instructors and chefs alike.
- Required to successfully master all departments. Baking pastries breads, breakfast cookery, Grade Manger, grill, sauté, expediter, catering, sanitation even dishwasher.
Education
Associate of Arts - Culinary Degree
Orange Coast College
Costa Mesa, CA05.1987
Bachelor of Arts - Apprenticeship
Ritz Carlton
coddLaguna Nigel, CA05.1987
Associate of Arts - Mixologists
International Bartending Institute
Atlanta, GA02.1979
Skills
- Mediterranean cuisine
- Italian cuisine
- North, Central and South American cuisines
- Asian Cuisine
- Fresh Sourdough, multigrain and pizza
- Homemade Pastries, pies and cakes
- Provisioning
- Menu Design
- Catering and Special Events
- Herb and vegetable gardening
- Mixologist knowledgeable of craft cocktails, spirits, beers and wines
Websites
Languages
Fluent English
Some Italian/Spanish
Interests
- Avid yoga practitioner dedicated practice for thirty plus years.
- Enjoy maintaining a challenging swim practice.
- Painter mostly water colors and oils. Wood carving.
- Gardening.
Personal Information
- Passport Current till 01 March 2031.
- Current , US drivers license (clean).
- Non Smoker.
- No tattoos.
Additional Information
- Ships Cook Certification current till 23 October 2028
- ENG1 Current till 08 September 2025
- STCW Current till 22 February 2026.
- Covid Vaccination up to date. Received booster shot on November 2023.
- Sanitation Current till 28 May 2024.
References
- Captain Dennis Rodgers Expedition Vessel Northern Song +1(907)518-0505, Captain@yachtalaska.com
- Captain Joe Mozzarella MY Edison +(561)309-6577, beefishingandcooking@gmail.com.
- Captain Adam Stockholm, MY Abduces, PH +1(317)-439-7851, captain@yacht-audaces.com.
- Nicola Graff's, chief steward, Audaces, PH +I-(954)600-9440.
- Cindy Cogburn, Owner Pisgah View Ranch, PH +1(808)754-7229, nmuszyncki@sc.rr.com.
- Sue Cox, G.M. William Black Lodge, Ph +1(828)545-7130, sbquilt1@yahoo.com.
- Al Serrano, Bar Manager Van Dyke Cafe, PH +1(305)336-5967, al_serrano@hotmail.com.
Timeline
Sole Chef, Deck Hand, Steward.
Northern Dream, Alaska Yacht Charters
05.2023 - 10.2023
Sole Chef 34m Expedition Vessel Northern Song
Alaskan Sea Adventures
05.2022 - 10.2022
Sole Chef
Motor Yacht Edison 33m
01.2022 - 02.2022
Sole Chef
Motor Yacht Lohanka 42m
12.2021 - 12.2021
Crew Chef
Motor Yacht Audaces 42m
08.2021 - 12.2021
Head Chef
Pisgah View Ranch
05.2013 - 11.2020
Evening Chef
William Black Lodge
05.2010 - 03.2013
Executive Chef
Sublime Restaurant and Bar
03.2004 - 09.2009
Bartender
Van Dyke Cafe and Jazz Bar
10.1996 - 01.2002
Sous Chef and Chef De Cuisine
Palm Grill Cafe
02.1991 - 08.1995
Chef
Marquesa Hotel Restaurant and Bar
10.1988 - 09.1991
Sole Chef
Yacht Invader 32m
08.1986 - 03.1988
Apprentice
Ritz Carlton, Laguna Nigel Hotel and Resort
06.1983 - 04.1986
Associate of Arts - Culinary Degree
Orange Coast College
Bachelor of Arts - Apprenticeship
Ritz Carlton
Associate of Arts - Mixologists
International Bartending Institute
Similar Profiles
Holly Marie SitkoHolly Marie Sitko
Yacht Specialist at Anchor Yacht Charters, INC.Yacht Specialist at Anchor Yacht Charters, INC.
Alexander AndersonAlexander Anderson
Business Owner/Operator at Lush Lakes Yacht ChartersBusiness Owner/Operator at Lush Lakes Yacht Charters
Brooklyn ThrelkeldBrooklyn Threlkeld
Director of Operations at Holloway Yacht ChartersDirector of Operations at Holloway Yacht Charters