Michelin-trained · Private & Superyacht Chef
Private & Superyacht Chef
Michelin-trained chef with over 20 years' experience spanning award-winning hotels, Michelin kitchens, prestigious private estates, UHNW residences and 30–85m superyachts.
Experience highlights
20+
From a 2003 apprenticeship to head chef roles at sea
30–85m
Sole and Head Chef aboard private and charter vessels
1–3★
Including an internship at The Fat Duck, Bray
No4
Award-winning boutique hotel, Bristol — team of six
UHNW
Households in the UK, France and India
Med
Cruising grounds including Komodo and Raja Ampat
The chef
Nick began in 2003 with an apprenticeship at the University of Bath, then learned the classical French brigade at The Bath Priory under Michelin-starred chef Chris Horridge. Restaurants in Bath and Gibraltar followed, then a sous chef post at Hartham Park and the head chef role at No4 Clifton Village, an award-winning boutique hotel in Bristol.
Since 2017 he has cooked privately — sporting estates in Scotland, a medieval Somerset estate run farm-to-table, and households in London, Mougins and Pune — before moving to sea as sole and head chef aboard 30–85m yachts.
Culinary style
Trained under the brigade system at The Bath Priory beneath Michelin-starred chef Chris Horridge, and carried through every kitchen since.
Menus written around the market and the itinerary — refined Mediterranean and international cooking through Adriatic and Caribbean seasons.
Precision and seasoning drawn from Japanese technique, with Middle Eastern spice and warmth used sparingly and deliberately.
Sourdough and viennoiserie, entremets, chocolate and sugar work, plated desserts, ice creams and sorbets — all produced in-house.
Services
I
Sole or head chef aboard 30–85m private and charter yachts. Full galley operations for owners, charter guests and crew, from breakfast through to plated dinners, across Mediterranean, Adriatic, Caribbean and Asian seasons.
Sole & rotational positions
II
Long-term and rotational household cooking in Kensington, Mougins and beyond — seasonal menus drawn from the kitchen garden, family meals, and dinners for household guests.
Discreet, single-household service
III
Full estate programmes as run at Cothay Manor and Dunskey: breakfast, elevenses, lunch, afternoon tea and formal dinners through back-to-back guest visits, shoot days and wood-fired feasts.
Sporting & country estates
IV
Weddings, banquets and championship hospitality — sixty-five weddings a year at No4 Clifton Village, and the Royal Box and Rolex Suite at Wimbledon.
Six to two hundred guests
V
Provisioning, logistics and budgeting where supply is limited, developed through remote cruising in Komodo and Raja Ampat and along the Amalfi coast and Outer Hebrides.
Logistics & budget management
VI
Menu development and costing, galley and kitchen set-up, and team training — including menu costing at Hartham Park and coordinating the Manor House kitchen refurbishment at Cothay.
Menus, costing & kitchen design
Enquiries
Currently Croatia · Available worldwide. References available on request.
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