Chef Graham Dutton of Fifi on working smartly and efficiently.
I’ve had a passion for cooking since I was a kid, learning from my grandparents when I was around five or six. Cooking has always been a dream of mine, and I’ve honed my skills over the years through hands-on experience.
I started working in hotels across London, where I developed my culinary skills and gained valuable experience in high-pressure environments. This background has given me a strong foundation in cooking techniques and customer service; I bring creativity, dedication and a relentless work ethic to everything I do.
Working on a yacht requires you to be quick, smart and meticulous. You must be able to plan ahead, work efficiently under pressure and maintain high standards of quality and safety. Flexibility, a positive attitude and excellent time management are essential to succeed in this fast-paced environment.
One important lesson I’ve learned is to look after yourself. Working long hours under stress can take a toll and sometimes make people feel overwhelmed. It’s crucial to prioritize self-care and know when to take time out to recharge. Maintaining your mental and physical well-being is essential to perform at your best and enjoy the lifestyle.
I enjoy cooking good food with quality ingredients, and I like to adapt based on the day and what the guests want. If I know I can make something well and it excites me, I’ll do it with enthusiasm. That said, I do have a particular fondness for spicy Asian and Indian dishes, which I enjoy preparing and experimenting with.
I believe that every new chef in yachting should master basic, home-style dishes like Bolognese and lasagna. These are essential because they are hearty, comforting, and can be prepared quickly and efficiently for the crew. As a yacht chef, your goal is to provide good, simple and satisfying food that saves time, so crew members can focus on their work and relax.
One of the strangest requests I’ve received was from a guest who was very drunk and caught a fish the size of a whitebait around three in the morning. The staff had to wake me up to ask me to cook it for him. That moment caught me off guard.