Erik L.
Crew Chef, Head Chef, Soul Chef
- Sector:
- Crew Chef
- Profile Created:
- 3 months ago
About me
Erik is a dedicated and experienced chef with over 21 years in the culinary industry, including 10 years in the yachting sector. Erik has a passion for food and excels in creating meticulous, high-quality dishes. His culinary training in the UK and Spain, combined with his extensive certifications and licenses, makes him a highly skilled chef capable of handling various culinary challenges. Erik has held positions ranging from Solo Chef to Sous Chef on numerous luxury yachts, where he has been responsible for delivering exceptional dining experiences to both guests and crew.
Education
-
Secret Cuisine, Antibes, France -
Ship Cook’s Certificate
-
Castle Hill College, Stamford, UK -
Culinary Training
-
Gundel Karoly Chef College, Budapest, Hungary -
Chef College
Experience
-
M/Y Best of Me 30m Private 2022 - 2022
Solo Chef
Managed culinary operations on a busy private and charter yacht, catering to 10-12 guests.
-
M/Y Nero 90m Private/Charter 2021 - 2022
Sous Chef
Temporary position, supporting culinary operations on a luxury yacht.
-
M/Y Axioma 72m Private/Charter 2020 - 2021
Sous/Head Chef
Rejoined Axioma for the Caribbean and Mediterranean season, handling both sous and head chef responsibilities.
-
M/Y Steel 55m Private 2020 - 2020
Solo Chef
Prepared meals for 12 crew and 12 guests, focusing on classic Mediterranean cuisine.
-
M/Y Mosaique 50m Private/Charter 2019 - 2020
Solo Chef
Handled culinary duties on a dual-season vessel, catering to 12 guests and 12 crew.
-
M/Y I Dinasty 100m Private 2018 - 2019
Sous Chef
Worked on a busy private yacht, preparing buffet-style meals for 35 guests and 35 crew.
-
M/Y Maryah 125m Private 2018 - 2018
Sous Chef
Led a team of 4 cooks, preparing meals for high-profile clients, up to 50 people.
-
M/Y Gattopardo VI 40m Private 2017 - 2018
Solo Chef
Managed culinary operations for the owner and guests during the summer season, including winter work in the owner’s luxury chalet in Megéve.
-
M/Y Axioma 72m Charter 2014 - 2017
Sous Chef
Assisted in preparing meals for crew and guests, including baking breads, pastries, and canapés.
-
M/Y Aldonza 35m Private 2014 - 2014
Solo Chef
Had full responsibility for menu planning and food accounts, catering to 6 crew and up to 8 guests.
-
S/Y Creole 65m Private 2012 - 2013
Sous Chef
Assisted the head chef in cooking for the owners and guests, also preparing meals for a diverse crew of 12 different nationalities.
Expertise