Stephanie G.
Head Chef, Pastry Chef
- Sector:
- Head Chef
- Profile Created:
- 3 months ago
About me
Stephanie is a highly experienced and innovative chef with over 20 years of culinary expertise, including 15 years in the yachting industry and 6 years working in Michelin-starred restaurants. She is renowned for her ability to deliver exceptional dining experiences in challenging environments, such as remote locations and luxury yachts. Stephanie won the first prize at the 10th edition of the Monaco Chef Competition in 2019. Her culinary specialties include Mediterranean, Fusion, Asian, Italian, Pastry, and Healthy Cuisine. Stephanie is deeply guest-oriented, efficient, and capable of maintaining a positive and humorous approach even under stressful conditions.
Skills
Education
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France 1996 - 2002
BTS/BEP/BAC Pro Culinary Art
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Tokyo Sushi Academy 2017 - 2017
Traditional Japanese & Sushi Training
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SITCA Institute of Thai Culinary 2016 - 2016
Intensive Thai Cuisine Training
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Nobu, Perth 2017 - 2017
Internship at Nobu Restaurant
Experience
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MY Fortunate Sun, 54m Private 2024 - Present
Head Chef
Oversee all galley operations, supervise sous chef, manage provisioning, budget, and deliver dining experiences tailored to guest preferences.
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MY Bella Vita, 60m Charter 2022 - 2022
Temp Head Chef
Managed a 9-week charter, catering to gluten-free guests, creating fine dining menus, and overseeing a sous chef.
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MY Planet 9, 75m Charter 2018 - 2022
Head Chef
Re-designed and organized the galley, managed provisioning, and delivered fine dining experiences in remote locations such as Antarctica.
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MY Triple Seven, 68m Charter 2014 - 2017
Head Chef
Catered to a high-end luxury charter market with demanding dietary restrictions, managed provisioning, menu planning, and budgeting.
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MY Palladium, 96m Private 2011 - 2014
Sous Chef/Relief Head Chef
Managed a team of chefs, provisioned, and ensured hygiene standards for a private yacht cruising the Mediterranean.
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SY Mondango, 52m Charter 2009 - 2011
Head Chef
Responsible for catering, menu planning, and provisioning on a busy charter boat, delivering 5-star meals while constantly sailing.
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MY Mao, 40m Charter 2009 - 2009
Head Chef
In charge of all meals for guests and crew, focusing on buffet-style lunches and fine dining dinners.
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MY Rebellious, 35m Charter 2007 - 2008
Head Chef
Catered to guests with a focus on healthy food, eventually becoming the owner's private chef.
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MY Tia Moana, 70m Charter 2006 - 2007
Sous Chef
Worked with the head chef and supervised a team of 4 chefs, focusing on pastry preparations.
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Thorton's 2 Michelin 2005 - 2006
Head Pastry Chef
Managed pastry and baking operations, including daily bread and ice cream preparation.
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Morrison Hotel ***** 2004 - 2005
Head Pastry Chef
Handled busy banquet service, responsible for mise en place, ordering, and stock control at a fine dining level.
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La Truffière 1 Michelin* 2000 - 2003
Chef de Partie
Completed a 2-year apprenticeship followed by a full-time position, working in appetizer, fish, and meat departments.
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La Lorraine 1 Michelin* 1998 - 2000
Commis Chef
Completed a 2-year apprenticeship, working in fish, meat, and dessert sections.
Expertise
Honors & awards
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1st Prize at Monaco Chef Competition 2019
1st Prize at Monaco Chef Competition
Won first prize at the 10th edition of the Monaco Chef Competition.