A Word About:
Private Chefs
Many Chefs find that working on a luxury yacht challenges their creative skills, as they are not locked into cooking the same meal day after day.
The Private Chef is responsible for all guest and crew food, three meals a day, seven days a week. Yacht chefs are also responsible for galley cleaning, including all of the cooking utensils, pots and pans, menu planning, provisioning and gourmet research.
The biggest difference between a Chef aboard a yacht and a conventional (land based) Chef is the extensive planning required at sea. You will do your own provisioning and preparation work, cleanliness is essential!
sb-contact Dumaguete Academy for Culinary Arts International
Noblefranca Str.
Cor. Rizal Boulevard
Dumaguete City, 6200, Negros Oriental
Mobile: +63-9173009708
Phone: +63 35-4224080
info@daca-international.com
www.daca-international.com
Asstistant Director II - Executive Chef
h.hacker@daca-international.com
Experience: |
Chef de partie, Restaurant Hotel Jaritz |
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Chef de partie, Restaurant Brauhaus Puntigam, Austria |
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Sous Chef Hotel Steirerhof , Graz, Austria |
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Sous Chef, Hotel Worth, Maria Wörth, Austria |
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Executive Chef, Hotel Waldhof , Graz, Austria |
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First Cook MY Christina Onassis |
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Executive Chef, Ms Emerald |
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Executive Chef MY Zurga (Private Yacht) |
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Corporate Chef S-G Yacht Company, Greece |
