What if your next big career leap had you flipping burgers at sea for billionaires – and earning more than you ever imagined? For Antoine, a young chef from central France, swapping a steady job for an adventure aboard luxury yachts was a gamble that paid off in ways as surprising as the secret ingredient in a Michelin-star dessert.
Trading Stability for the Ocean: Antoine’s Leap
Many dream of leaving everything behind to travel the world, but, as reality bites, most of us choose the comfort of a stable career – especially if we’re happy at work. Antoine, from the heart of France, took a different turn. Academic success didn’t define him: failing to pass his lower secondary diploma (the French brevet), he instead earned a vocational qualification (BEP) in hospitality and catering. With this in hand, Antoine spent several years honing his craft in the United Kingdom’s starred restaurants before joining his family’s own high-end restaurant in Yvoy-le-Marron (Loir-et-Cher).
At 28, he’d climbed the gourmet ladder to become Executive Sous Chef in a five-star Dublin hotel. Life was good, but something extraordinary was about to happen, thanks to a friend and a stroke of luck.
A Chance on the Waves
Antoine’s best friend, then head chef on an 80-meter yacht, needed a month-long replacement for a vacation. The yachting world, his friend explained, offered a tempting menu:
- Cooking with premium products and virtually no budget limit
- The thrill of combining work and global travel
- Joining an international crew
- A salary far more generous than top-tier restaurants
Antoine saw his opportunity. The sector, dominated by English speakers and holding stereotypes about French reluctance to speak English, was ripe for someone like him—bilingual with a glittering record in top restaurants.
After a mere five-day crash course, Antoine landed his first yachting gig in Saint Martin, in the French Antilles. The experience floored him—professionally and personally. It was his true turning point.
From Mediterranean to the Indian Ocean: Life as a Yacht Chef
Hooked by this new world, Antoine applied to yachting recruitment agencies in Antibes, Monaco, and Barcelona. Since then, he’s worked on vessels ranging from 45 to 130 meters, catering to millionaires and billionaires. His journeys have included:
- France
- Portugal
- Greece
- Italy
- Maldives
- Seychelles
- Saint Barthélemy
He’s cooked across the Mediterranean, the Caribbean, and as far as the Indian Ocean.
Day-to-day, Antoine orchestrates everything from elaborate fine-dining meals to simple comforts like pizza, burgers—or even the occasional McDonald’s delivery, should the mood strike his demanding clientele or their guests. Satisfying every craving, no matter how trivial or extravagant, is the name of his game.
This is not your average kitchen post, and Antoine wouldn’t trade this life at sea for anything. The diversity and fullness of each day are a world away from what he might have experienced on dry land.
Rewards Beyond the Paycheck
What thrills Antoine most about his job is one precious thing: time. On average, only half his working hours are spent cooking for guests. When clients are on board, there are no days off; when they disembark, the chef services the crew and usually enjoys one or two days off a week.
During downtime, the world is quite literally his oyster. He’ll go fishing, surfing, diving, or explore museums and waterfalls. Markets and gastronomic restaurants become his playgrounds wherever the yacht docks.
On top of all this, Antoine confides, “Given all the administrative headaches of setting up a business, I’m not sure it’s worth it right now. I earn a very comfortable salary, I’m fed and housed on board—sharing a cabin with a colleague—and I can save a lot, as well as treat myself.”
When opportunity came knocking, Antoine grabbed it. “I realize how lucky I am to go places I’d never have seen otherwise,” he reflects.
The numbers also tell a jaw-dropping story: according to an insurance site, there are now around 200,000 yachts worldwide—a testament to the surging demand for this rarefied mode of travel. With a 7% increase in yachts under construction in 2023 and 648 new vessels over 30 meters currently nearing completion (according to Superyacht Times’ founder), opportunities abound for would-be crew—especially chefs, who are always essential on board.
Conclusion: Life’s Too Short for Regrets—Or for Lukewarm Soup
Antoine’s story is a reminder: some chances appear just once, often disguised as a daunting leap. Whether you’re a chef with wanderlust or someone eyeing the next opportunity, don’t let comfort—or fear of the unknown—hold you back from a life less ordinary. And if your new role calls for fetching top-tier foie gras one day and fast food the next, remember: it’s all in a day’s work on a superyacht.
