While affordable catamaran sailing yachts under 50 feet still dominate the charter industry, advances in shipbuilding technology have lead to a dramatic increase of ultra-luxury catamarans larger than 60 feet in length. Indeed, yachts like the 62′ catamaran IN THE WIND, and the Fountaine Pajot Galathea 65 model catamaran WORLD’S END have helped redefine multihull luxury and comfort.
Without the talents of an experienced skipper and a well-trained chef, a catamaran vacation, no matter how new and large the boat, would be nothing more than a predictable, ho-hum affair.
SPOTLIGHT ON CHEF, CARO UY
In an appreciative nod to the talents of these fine crews, we shine a spotlight today on Caro Uy, the culinary lioness aboard sail catamaran MUSE.
Caro grew up in a family where the pleasures of the table were a habit. She has more than ten years of experience in the catering and gastronomic food industry. Originally a graphic designer, Caro now prefers to express her creative energy in the preparation of meals with seasonally fresh products.
CARO’s GIFT
Caro’s true gift is the ability to adapt her menus to suit any special dietary requirements of her onboard guests.
While her cooking is based on classic techniques, the variations of flavors are a reflection of her travels throughout the Middle East (Egypt, Jordan, Syria, and Iran) ) as well as Mexico and Southeast Asia (Thailand and Vietnam).
CHEF EXPERIENCE
Having grown up along Australia’s coast, Caro has always loved the sea and the romance of sailing. She is also intrigued by what lies below the sea’s surface and is a PADI Open Water Dive Instructor, as well as a TDI Extended Range Diver. Her ocean adventures have taken her to diverse ports of call such as the Canary Islands, Costa Brava, and the British Virgin Islands.
CULINARY HONORS
Her recent industry recognition includes top culinary honors at the November 2010 British Virgin Islands Boat Show where she won:
He has experience in the galley of a superyacht and the kitchen of a fine restaurant. Presenting Chef Geoffrey Fisher, 35. He is a man who relishes the opportunity to blend creativity, talent and knowledge. In particular, to transform everyday ingredients into stunning, delicious creations.
Born in Manchester, England, is at the top of his profession, he continues to hone his skills.
“I push myself (sometimes) 16 hours a day,” says Fisher. “Being a chef is all about passion. If you don’t have it, don’t go there. It’s long, unsociable hours….not a job…a way of life. Being a chef, you learn something new every day, by working with other chefs, reading books, even watching cooking programs on TV.”
BACKGROUND
His lessons in cuisine and hospitality began early in life, as Fisher washed dishes in his parents’ restaurant in Lancaster, England. He watched the chefs and thought, “I could do that!” His mom and dad recognized his talent and encouraged him to get a formal culinary education.
FOODIE BACKGROUND
Fisher attended Lancaster & Morecambe College and took a three-year chef/catering course. As a result, he learned everything from general basics and waiting to theory and cooking. He won “best student chef” three years in a row and became runner-up in the national competition, Nestle Toque d’or. In between classes, Fisher worked for his parents in their restaurant.
KNIGHTSBRIDGE
By age 24, Fisher was head chef at the Swag and Tails, a restaurant in Knightsbridge where he stayed for nearly four years. “It was here I learned how to deal with people, order food, costing and the unpleasant duty of how to fire people,” he said.
NEW ADVENTURE
Looking for a new adventure, Fisher decided to join a friend in Europe who was chef on the 47-meter Motoryacht Commitment, which happened to be on charter at the Monaco Grand Prix. Another key point is that a week onboard and Fisher was hooked and started looking into a career in yachting.
LUXURY YACHTS
With a little help from the chef onboard sail yacht TWIZZLE, Fisher landed a job onboard motor yacht WHEELS, and quickly learned charter chefs must be flexible. “I make a point of having a chat with them (charter guests) as soon as possible when they arrive to find out not only what cuisine they like, but also what they don’t like, or if they have any allergies. Talking with the guests is important,” says Fisher.
LUXURY YACHT
Fisher also learned the pressure of working on a yacht for hire can be intense.
“The pressure in restaurants is tense, but completely different on yachts. On yachts, it’s intense because you never stop cooking. When it’s not the guests, it’s the crew,” states Fisher.
WHEELS TO SLIPSTREAM
After his stint onboard M/Y WHEELS, Fisher joined the crew on motor yacht SLIPSTREAM, where he is still the executive chef. As to his future plans, Fisher says,
“In time I would like to own a small restaurant in Malta. Inside the kitchen, it’s said you’re only as good as your last service. Through yachting, I always say, you’re only as good as your last charter.”
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