Executive Private Chef . 15 Years . From Michelin Kitchens to UHNW Yachts
Executive Private Chef . 15 Years . From Michelin Kitchens to UHNW Yachts
The Story
The Story
An Executive Private Chef and hospitality professional with over 15 years of combined Michelin-starred, luxury hospitality and superyacht experience, including more than eight years operating within high-performance private and charter yacht environments ranging from 40m to 115m.
Having worked successfully both as a sole chef and within larger galley teams, Luke combines refined culinary standards with the resilience, organisation and adaptability required in demanding UHNW operations. His experience spans guestfocused luxury dining, large-scale crew catering, international provisioning, systems implementation and high-pressure service across complex worldwide itineraries.
Throughout his career, Luke has worked onboard respected vessels including M/Y Kismet, M/Y Luna, M/Y Anna, M/Y Awatea and M/Y Aspen Alternative, consistently earning strong references from Captains, Chief Stewardesses and Heads of Department for both his culinary standards and operational reliability.
As a sole chef, Luke has independently managed all aspects of galley operations including menu development, international provisioning, budgeting and stock control, dietary and wellness-focused dining, hygiene and safety systems, guest experience, crew welfare food programmes and galley organisation.
Alongside his yachting career, Luke trained within Michelin-starred and rosette-level kitchens including The Latymer, developing a strong technical foundation in refined cuisine, flavour development and luxury hospitality standards.
Equally comfortable producing elegant tasting menus, handcrafted sourdough, modern pastry work, fresh seafood programmes and relaxed family-style dining, he believes exceptional hospitality is built on consistency, adaptability and attention to detail rather than complexity alone.
A passionate traveller and lifelong student of food, Luke uses his time ashore to explore markets, producers, bakeries, fisheries and local food cultures around the world. Whether sourcing wild mushrooms in Scandinavia, discovering regional ingredients in the Mediterranean or studying traditional techniques in remote destinations, he believes the finest inspiration comes directly from the source.
An Executive Private Chef and hospitality professional with over 15 years of combined Michelin-starred, luxury hospitality and superyacht experience, including more than eight years operating within high-performance private and charter yacht environments ranging from 40m to 115m.
Having worked successfully both as a sole chef and within larger galley teams, Luke combines refined culinary standards with the resilience, organisation and adaptability required in demanding UHNW operations. His experience spans guestfocused luxury dining, large-scale crew catering, international provisioning, systems implementation and high-pressure service across complex worldwide itineraries.
Throughout his career, Luke has worked onboard respected vessels including M/Y Kismet, M/Y Luna, M/Y Anna, M/Y Awatea and M/Y Aspen Alternative, consistently earning strong references from Captains, Chief Stewardesses and Heads of Department for both his culinary standards and operational reliability.
As a sole chef, Luke has independently managed all aspects of galley operations including menu development, international provisioning, budgeting and stock control, dietary and wellness-focused dining, hygiene and safety systems, guest experience, crew welfare food programmes and galley organisation.
Alongside his yachting career, Luke trained within Michelin-starred and rosette-level kitchens including The Latymer, developing a strong technical foundation in refined cuisine, flavour development and luxury hospitality standards.
Equally comfortable producing elegant tasting menus, handcrafted sourdough, modern pastry work, fresh seafood programmes and relaxed family-style dining, he believes exceptional hospitality is built on consistency, adaptability and attention to detail rather than complexity alone.
A passionate traveller and lifelong student of food, Luke uses his time ashore to explore markets, producers, bakeries, fisheries and local food cultures around the world. Whether sourcing wild mushrooms in Scandinavia, discovering regional ingredients in the Mediterranean or studying traditional techniques in remote destinations, he believes the finest inspiration comes directly from the source.
The chef's role is not to compete with nature, but to honour it. Mother Nature is the true artist. The responsibility of the chef is to source exceptional products, understand them, and present them with restraint, allowing quality ingredients, seasonality and provenance to speak for themselves.
The chef's role is not to compete with nature, but to honour it. Mother Nature is the true artist. The responsibility of the chef is to source exceptional products, understand them, and present them with restraint, allowing quality ingredients, seasonality and provenance to speak for themselves.
Operationally minded and solutions-focused, Luke performs strongly within environments requiring discretion, flexibility, long hours and consistently high standards. He is comfortable operating independently, leading galley systems, supporting wider hospitality teams and contributing positively to overall onboard culture.
Operationally minded and solutions-focused, Luke performs strongly within environments requiring discretion, flexibility, long hours and consistently high standards. He is comfortable operating independently, leading galley systems, supporting wider hospitality teams and contributing positively to overall onboard culture.
2010
2010
First professional kitchen - The Black Bull
First professional kitchen - The Black Bull
First professional kitchen - The Black Bull
The Latymer - 2 Michelin Stars
The Latymer - 2 Michelin Stars
The Latymer - 2 Michelin Stars
2014
2014
2017
2017
Transition to superyacht career
Transition to superyacht career
Transition to superyacht career
Head Chef - M/Y Kismet (95m)
Head Chef - M/Y Kismet (95m)
Head Chef - M/Y Kismet (95m)
2021
2021
2024
2024
M/Y Awatea
M/Y Awatea
M/Y Aspen Alternative (current)
M/Y Aspen Alternative (current)
M/Y Aspen Alternative (current)
2025
2025
THE JOURNEY
THE JOURNEY
THE JOURNEY
“Uses time ashore to explore markets, producers, bakeries, fisheries and local food cultures around the world. Whether sourcing wild mushrooms in Scandinavia, discovering regional ingredients in the Mediterranean or studying traditional techniques in remote destinations - the finest inspiration comes directly from the source.”
“Uses time ashore to explore markets, producers, bakeries, fisheries and local food cultures around the world. Whether sourcing wild mushrooms in Scandinavia, discovering regional ingredients in the Mediterranean or studying traditional techniques in remote destinations - the finest inspiration comes directly from the source.”
“Uses time ashore to explore markets, producers, bakeries, fisheries and local food cultures around the world. Whether sourcing wild mushrooms in Scandinavia, discovering regional ingredients in the Mediterranean or studying traditional techniques in remote destinations - the finest inspiration comes directly from the source.”
THE ROTATIONALIST™
THE ROTATIONALIST™