Valentina Paola Polato

Vessel Overview: 100ft Hargrave, Private

• Oversee interior operations for a luxury 100ft yacht, managing guest services for up to 8 high-profile clients, ensuring exceptional hospitality and seamless experiences.
• Design and prepare personalized, gourmet menus accommodating dietary needs, delivering fine dining for guests and daily meals for up to 5 crew.
• Manage provisioning, inventory, and galley operations, maintaining compliance with safety and hygiene standards.
• Lead housekeeping, laundry, and interior detailing, upholding the yacht’s pristine condition; provide bartending and table service for elevated guest experiences.
• Collaborate with deck crew on docking, fenders, and exterior maintenance tasks, contributing to overall vessel operations.

Vessel Overview: 110ft Lazzara, Charter/Private

• Crafted tailored menus for 8 guests and 4 crew, including chef services at owners’ summer residence, ensuring exceptional dining experiences.
• Managed provisioning, galley organization, and compliance with food safety regulations; provided table service and bartending.
• Performed stewardess duties, including laundry, housekeeping, and interior detailing; assisted deck crew with docking, washdowns, and polishing.

Vessel Overview: 100ft Hargrave, Charter/Private

• Designed and executed personalized menus for up to 8 guests and 4 crew, accommodating dietary needs; provided private chef services at owners’ residence.
• Managed provisioning, ensured galley and food storage compliance with safety standards, and maintained high-end beverage service and bartending for guests.
• Led interior operations as sole stewardess/chef during off-charter periods, overseeing laundry, housekeeping, and general maintenance.
• Supported deck crew with fenders, lines, washdowns, polishing, and towing of a 42ft Intrepid tender.
• As Property Manager, supervised staff for a 14,000 sq. ft. estate and 4,000 sq. ft. apartment, coordinated maintenance, and handled owners’ personal errands.

Vessel Overview: Multiple Private/Charter

• Delivered bespoke culinary services across multiple yachts, including M/Y Black Gold (125ft Westport), M/Y La Tâche (100ft Azimut), M/Y Algorythm (100ft Lazzara), and M/Y Living The Dream (95ft Lazzara).
• Planned and executed healthy, personalized menus for 6-10 guests and 4-7 crew on trips ranging from day charters to multi-day voyages in the Bahamas, New England, and Florida.
• Managed provisioning, galley operations, and food safety; assisted with lines, fenders, and dockage as needed.
• Built client relationships by consulting directly on menu preferences for charters, ensuring repeat bookings.

Vessel Overview: 142ft Palmer Johnson, Private

• Prepared gourmet meals for up to 10 guests and special events for 50-60 attendees, plus daily meals for 9 crew, meeting diverse dietary preferences.
• Oversaw provisioning, inventory, and galley maintenance to uphold safety and quality standards.
• Collaborated with crew to ensure seamless guest experiences during high-profile trips.

• Assistant to Executive Banquet Chef; Responsible for staff of 19; Serving up to 2000 people per day- breakfast, lunch and dinner; Responsible for maintaining standards, training interns, organization, ordering, food cost and service.

• Chef de Partie from the time of venue opening; Promoted to Sous Chef; Cross-trained in all stations from Garde Manger to Pastry; Responsibilities included assisting the Chef de Cuisine and the Sous Chefs in the preparation and presentation of gourmet meals, ensuring all stations were correctly set prior to service, providing training and experience to staff.

• Jr. Chef de Partie in fine-dining and high-volume restaurant of up to 600 guests per night; Cross-trained in all stations from Garde Manger to Grill. Duties included assisting the Chef de Partie in keeping a high standard of food preparation and presentation.

• Company Overview: Dutchmen’s Bay, Antigua & Barbuda
• Chef de Cuisine in charge of all kitchen staff and procedure; Duties included daily shopping at a fresh market, menu planning, and preparation of meals for guests.

• Company Overview: English Harbor, Antigua & Barbuda
• Paid Summer Internship; Revisited Italian dishes and Italian restaurant environment and procedures.

• Company Overview: Hollywood FL
• Sous Chef; Gained knowledge of back of house service; Excelled in all food preparation required for the establishment; front of house customer service.