Head Chef Ruan Tait of Sealion on staying true to his roots
The aromas of the braai and the laughter of my family around the open fire was the soundtrack of my childhood in an Afrikaans household. Cooking wasn’t a chore; it was a passion from a young age. After school, I pursued my culinary dreams, honing my skills in Cape Town’s and Stellenbosch’s top 10 restaurants.
Little did I know that one phone call would steer my culinary journey in a completely unexpected direction. Days after completing my courses, I found myself setting sail for the Bahamas, ready to embark as solo chef on a 38-meter (125ft) vessel.
I never strayed far from my culinary roots. Hours spent researching and delving into cookbooks allowed me to incorporate the fundamental skills I have learned.
One of the greatest joys of my career has been the support and freedom granted by my yacht owners. Even in the face of daunting dietary restrictions, I embraced the challenge and delivered dishes of the highest standard.
Flexibility and adaptability are essential traits for any yacht chef. From accommodating demanding guests to navigating unexpected hurdles, every day presents a new adventure.
My style is a fusion of Asian influences with classic French techniques, underscored by a love for pastry. My time spent in Japan left an indelible mark on my approach to food. The dedication of the Japanese chefs inspired me to infuse every dish with soul and precision.
In the world of yacht cuisine, no request is too extravagant. Whether it’s crafting 45-minute low-heat scrambled eggs or mastering intricate pastry techniques, I relish the opportunity to push culinary boundaries and exceed expectations.