Profiles

Q&A with Superyacht Chef Derek Rosen

1 October 2020By Staff Report
"Toes in the Water" Dessert

I transitioned to working on yachts in 2017 after a land-based career. I trained at Johnson and Wales University in Charleston, South Carolina. Then I worked in hotels, restaurants, and owned a food truck.

The best way to get started as a yacht chef is to join all recruiting agencies, social media, and make as many contacts as possible. It can take time but keep applying and make the most of your first position.


The advantage of being a yacht chef is being creative and making different cuisines for the varied tastes of your guest. That’s what I love most about my job.

The most difficult part of the job is being away from friends and family.

I have learned that even with great planning there is always going to be a few curve balls and you must adapt on the fly.

My favorite cuisine: I enjoy Peruvian, Asian, and my roots are in southern cooking. I love to make any BBQ dish. Also, I like to make different causa and sushi dishes.

When it comes to essential dishes [all chefs should know, you] should be focused on learning how to make each component of a dish and mastering that first.

Hamachi Purple Potato Causa

Ideal guests are the ones that have a good palate, enjoy a high level of dining experiences, and enjoy classic dishes (but are open to trying new things).

I’m not sure if this is strange but I had a guest once that wanted a pizza or burger for breakfast every day, which is something that a yacht chef can experience.

Check out his website and follow him on Instagram @sfffrenzy.

This column is taken from the October 2020 issue of Dockwalk.

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