Executive chef Sam Dux of Serenity on cooking from the heart and sharing a piece of himself in his cooking.
I attended culinary school immediately out of high school and completed an apprenticeship through the American Culinary Federation. Upon graduating I focused my career on working for James Beard award-winning chefs and developing a diverse skill set by having two jobs for most of my life.
For many years, I had been trying to get into the marine industry. After receiving my USCG 100-ton credential, I focused on finding a job in yachting. I answered the job posting on Facebook for a temporary one-month position that ended up with me staying on permanently. Happily, I’m still on Serenity two years later.
I first worked as a professional chef for 20 years in land-based jobs before yachting. The level of creativity and freedom of menu in yachting is unparalleled. I can push myself and my cuisine to the limits with almost no restrictions. It is a blessing to be able to express myself freely and give a part of myself to those that come aboard our vessel.
I’ve learned to trust in my skill set as a chef and my intuition as a hospitality professional. Confidence is key to success, while being humble keeps you grounded.
My favorite dish to cook is one that will give the guest an emotional experience. True hospitality is based in empathy. When I cook for a guest, I seek to learn what it is that their heart craves and to do my best to fill that void and bring them joy and satisfaction. The key to my success in yachting has been my focus on communication and paying attention to how each dish is received.
The French mother sauces are critical for every professional chef. Learn how to perfect them and you can open up a world of flavor throughout many cuisines.
I've cooked for many professional athletes, and one client was a linebacker who would eat a 12-egg omelet with over 20 ingredients inside. The omelet was so large it would take up an entire 12-inch saute pan and be served on a platter. It weighed around three pounds once completed and included everything from smoked salmon to filet mignon.