Head Chef Ruslan Baiov of 288ft Feadship Fountainhead on respecting and valuing each position in the galley.
I trained through formal culinary education and extensive experience. Early roles in fine dining, such as being sous chef at restaurant Bigoli, taught me the foundations of Italian cuisine and kitchen operations. My time on cruise ships exposed me to a wide range of cuisines and high-volume service. Beyond that, I commit to continuous learning wherever I travel; I regularly enroll in cooking courses in different countries.
A strong background in restaurants or hotels is essential. In 2020, my yachting journey began in lower galley positions, and I worked up from chef de partie to second chef and then head chef, which taught me the importance of every station in the galley. Now, when I build a team, I respect and value each position, knowing first-hand how critical they are.
I enjoy the creative freedom to design menus tailored to guests’ preferences — whether it’s a private dinner of Mediterranean fusion or a Fourth of July cocktail event.
In addition to logistics like storage and provisioning, one of the hardest challenges is anticipating guests’ palates day after day. Keeping the balance between creativity, flexibility and consistency is always my goal and the most difficult part of the job.
I’ve learned a calm, stable mindset and stress resistance are essential; without them, burnout comes quickly. Flexibility and resilience help me navigate last-minute guest requests or unexpected challenges. I’ve also come to appreciate the power of social media: producing visually appealing, “Instagram-worthy” dishes motivates me creatively and builds an online presence.
My style emphasizes scratch-made cuisine, from sourdough breads to house-made dumplings. I love integrating Mediterranean, Asian and modern fusion elements, and I tailor presentation — plated or family-style — depending on the occasion.
While I have deep roots in Mediterranean cooking and have explored food cultures through gastro travels, my current favorite is Asian cuisine. The explosion of flavors, fresh herbs and contrasting textures inspires me.
I believe what’s essential for chefs is the ability to learn quickly and execute a dish perfectly — even if you’ve never made it before. A chef needs to understand the flavor profiles and techniques of different cuisines so they can innovate on the fly.