Ukrainian sole chef Mykhailo Chekan of Nuri (@sailingwithchef) on highlighting the ingredients.
My culinary journey started in an Italian restaurant, and from there I moved to cruise ships where I worked in different dining establishments. I also had the privilege of working in a two-Michelin-star restaurant, which greatly influenced my approach and helped me start developing my own style. One of my most formative experiences came on a 147-meter yacht for a royal family in the Emirates, where I learned from some of the best chefs I've ever met. Their way of thinking had a profound impact on me.
I love that yachting keeps me from falling into a boring routine. When I worked in restaurants, I often cooked the same dishes day in and day out, which had its benefits in perfecting techniques, but I eventually grew tired of it. In yachting, each day is different. I have the opportunity to source ingredients in various places, adapting to the seasonal availability of each location. It’s challenging but fosters a lot of creativity.
One of the most difficult parts of the job is maintaining consistent quality day after day, throughout the season. Over the years, I’ve learned that I need a few days off after long stretches, just to recharge. Staying creative for months at a time can be exhausting, but with each passing year, I accumulate so many ideas and recipes that I can draw upon them to refresh my mind.
I consider myself a fusion chef. I love blending flavors and cuisines without adhering strictly to one type. My focus is more on creating flavor combinations that highlight the product itself, rather than overpowering it. Simplicity and elegance are important, though achieving that balance isn’t always easy.
My favorite cuisines to work with are Mexican, Italian, Korean and Japanese. They all have an abundance of incredible ingredients, from sushi rice and ssamjang paste to kimchi, miso, smoky chipotle, creamy burrata, and top-tier olive oil. For me, it’s all about the ingredients.
One of the strangest requests I’ve had was when a guest ordered a beautiful, expensive Wagyu steak and asked me to cook it until it was completely black. It looked burnt, but the guest loved it!