Yacht CV

Professional Profile:

As an award winning executive chef and owner of several successful restaurants since 1990, I only bring my best to the table. In private service, I enjoy the challenges of creating new and exciting dishes for my employers, keeping in mind their unique dietary choices. I have dedicated myself to ongoing professional development, learning more about the latest culinary and nutritional trends available today such as clean foods, sports nutrition, raw foods, and food & wine parings. As a private chef, I want to support the lifestyle of the high net worth (HNW) and ultra-high net worth (UHNW) individuals and families, allowing them to enjoy delicious, nutritious foods that support their health and culinary palate.

I am creative, outgoing, and career-minded, but also even-tempered and easy to get along with. On the job, I believe in acting with complete professionalism and discretion, practicing true loyalty and a driven work ethic & team player. When not in the kitchen, you can typically find me on the court, indulging my love of tennis or being involved in some kind of social sport. To me, a healthy mind and a healthy body makes me perform my job well.

Licences and Certification

  • STCW 95 Safety Training #4312 EXP - 8-10-2022

  • Crowd Control #CD- 4344 EXP- 8-10-2020

  • Certified Executive Chef - ACF

  • Valid Seafarer’s Medical Certificate ENG -1 #174187

  • Power Boat Safety Certification - NJ state Police #332967

  • ServSafe Food Protection Certification #17109490 EXP: 2023

  • Padi Scuba - Open Water #17080Q9548

  • First aid - CPR - #STCW - 95-4312

  • TWIC Card - EXP-2022SEP09 EXP - 8 10 -2022

  • OUPV- 4360 EXP - 8-24-2018

Professional Experience:

Private Chef - Estate Manager - December 2017 – Present Confidential Private Employer – Miami Beach, Florida

Oversee total 12,000 sf home & 2,300 sf guest home. 

Preparation of all meals, including creating up to three distinct entrees to meet the family’s different diet 


Served 3 course dinner for 3 to 4 people, Tuesday - Saturday. 

Shopped daily for fresh product. 

In charge of the home events. 

Over see construction projects. 

Chef duties on Private Charter Yachts 

Supervise staff of 6 

Purchase house hold supplies. 

Management of Vendors & Cleaning staff

July 2017 – October 2017
 Various Confidential Private Employers – Locations throughout the Virgin Islands
 Accepts short- and long-term assignments to assist UHNW individuals, their

families, and their guests with the operation of their private estates, while creating culinary masterpieces for private villas, catamaran and yacht cruises throughout the Virgin Islands and the Caribbean. 

Trained in seamanship and required offshore safety protocols. 

Sources provisions, designs menus, prepares all dishes, and serves a wide variety of culinary styles 

while making proper adjustments for diets, restrictions, and preferences. 
 Manages vendors and staff as needed, purchases equipment, and directs the galley/kitchen for events.

Contract Estate Manager – Private Chef

Private Chef - Estate Manager - Personal Assistant – Domestic Couple June 2014 – May 2017 Confidential Private Employer – Maryland

Managed the 15,000-sf home on 25 acres for a family of 3 in addition to providing all culinary requirements. 

Preparation of all meals, including creating up to three distinct entrees to meet the family’s different diet choices: emphasis on organic vegan / raw foods dishes as well as child-friendly home-style cooking 

Oversees the production of the foods grown on the estate’s working farm, which provided most of the food for the family. 

Performs vendor management for ongoing maintenance, special projects, and grounds care.

Managed the $MM construction projects at the property, including the installation of greenhouse. 

Coordinates cleaning, care, and repairs to home and outbuilding exteriors. 
 Develops annual budgets for the estate and for $MM special projects .
 Transitioned the estate to Savant Smart Home system and upgraded older IT infrastructure.

Produces a variety of events, from the company’s Christmas party for 50 to sporting events / receptions with Olympic athletes. Hosts formal / casual dinners for gathering for 10 to 50 people. 

Recruits, manages, and trains additional temporary and permanent staff members.

Coordinates fleet vehicle maintenance 

Provides chauffeur services to the airport and coordinates private jet schedules with the business office 

Cares for the family’s dogs, chickens, and ducks

Restaurant Experience: 

As a successful and recognized chef, owned and operated many notable restaurants as well as accepting assignments with reputable establishments. Provided private chef services to select clients for special events and dinners at their homes from 2004 – 2013

Captain references

Captain Alex Perez 305-776-7396 Alex@probluemarine.com

Captain Tony Hernandez 561-843-4226 Tony@bradfordmarine.com

Captain John Bayle 619-208-3893 johnbailey4616@gmail.com

Captain Mike Sine 954-600-5235 Msine39@gmail.com