At 33, This Chef Works Year-Round on Luxury Yachts for a Very Comfortable Salary

I’ll never forget the thrill of my first ocean crossing—five days at sea, waves rocking the galley, and the chef whipping up gourmet meals for a handful of wealthy guests. It was then I realized: cooking on a yacht is a passport to adventure, luxury, and a steady paycheck.

From Provincial Kitchens to Superyacht Galleys

Antoine Danthu grew up in rural France, dreaming of Michelin stars but never imagining he’d end up catering to billionaires at sea. After earning a hospitality diploma and honing his skills in starred restaurants across the U.K. and his parents’ country inn, he landed an executive sous-chef role at a five-star Dublin hotel. At 28, a chance offer from a friend—who captained an 80-meter yacht—opened a door into the yachting world. A brief five-day crash course later, he found himself cooking in the turquoise waters off Saint-Martin, and he never looked back.

Taking the Plunge at Sea

“Working on a yacht lets me push culinary boundaries,” Antoine explains. With virtually no budget ceiling, he sources the finest local produce—Maldivian reef fish for ceviche in the Indian Ocean, or Sicilian truffles when cruising the Mediterranean. Yet life aboard demands more than fancy plating: he’s part of a multicultural crew, sharing cramped quarters with another chef and swapping stories with deckhands over midnight snacks.

A Day in the Life of a Yacht Chef

When guests are aboard, Antoine’s day begins at dawn: crafting bespoke breakfasts, mid-morning canapés for cocktails, three-course lunches, and elaborate dinners under starlight. Between menus for VIPs and quick orders—think artisanal pizzas or, yes, sometimes late-night McDonald’s runs—he also plans crew meals, from hearty stews to protein-packed salads. “My job is to turn every whim into reality,” he says, “whether it’s a gourmet tasting menu or a simple burger at 3 a.m.”

Perks, Pay, and Free Time Off-Duty

Thanks to a competitive salary well above typical restaurant wages, plus room and board, Antoine saves generously. When passengers disembark, he enjoys one or two days off weekly to snorkel, surf, hit local markets, or sample Michelin-starred eateries ashore. “I’ve swum with whale sharks in the Seychelles and visited ancient temples in Greece—all between shifts,” he laughs. According to industry insurer Towergate, there are an estimated 200,000 private yachts worldwide, a market that’s grown 7% in 2023 and now counts over 600 vessels longer than 30 meters under construction, says Superyacht Times founder Merijn de Waard. That means opportunities for chefs like Antoine are only expanding.

Charting the Course Ahead

Though he’s toyed with the idea of opening his own restaurant, Antoine isn’t rushing ashore. “The admin headaches of launching a business? Not worth it when life at sea is this rewarding.” At 33, he’s already logged more than a dozen global itineraries—France, Greece, Maldives, Caribbean—and smiles at the thought of where the next season might take him. For any ambitious cook who craves financial comfort and a life beyond the kitchen back on land, yachting may just be the ultimate career adventure.