DELICIOUS FOOD
IS MY PASSION.
YACHT & Private Chef
I am available as a chef for private trips, as well as charters for up 12 guests. Seasonal positions considered upon request.
All dietary requirements and service styles can be accommodated. Expect a bespoke and memorable dining experience for your guests.
Please fill in the form below to enquire about this service.
About me
I am a 31 year old energetic and easy-going chef. I love every aspect of cooking and take great pride in exceeding customer and client expectations. I am well-versed in international cooking styles and have a keen eye for presentation.
My background in hospitality as a chef and consultant has allowed me to successfully launch multiple restaurants across South Africa and has given me a deep understanding of food cost, portion control and achieving a clients vision.
Private cooking
Every plate is designed to achieve that elusive, cuisine-defining balance of sweet,
salty, and sour to impress you and your guests.
Culinary skills
SUSHI
CALORIE DEFICIT DIETS
ARTISANAL ITALIAN
CONTEMP. MEDITERRANEAN
BREADS AND PASTRIES
MOLECULAR GASTRONOMY
VEGAN
PAIRING MENUs
THE KITCHEN Line
Concept Development and Execution / Training / Food Costing / Menu Updates
QUALIFICATIONS & CERTIFICATES:
INTERNATIONAL CULINARY SCHOOL DEGREE- (PRUE LEITH CULINARY INSTITUTE)
CITY & GUILDS FOOD PREPARATION
WINE & SPIRITS LEVEL 2
STCW95
PDSD
RYA POWERBOAT LEVEL 2
RYA TENDER OPS
RYA PERSONAL WATERCRAFT
ENG1 MEDICAL CERTIFICATE
MCA FOOD SAFETY LEVEL 2
REFERENCES
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M/V SHALIMAR
“Quintin was much liked by the crew and always had a smile and a jovial demeanor. He was always at work in a timely manner and conducted himself professionally”
- Morne Kruger (Captain)
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M/Y IMPETUOUS
“His food was tasty and healthy and he had no problem catering to all dietary requirements. He displayed cleanliness and good hygiene throughout his time with us”
- Thomas Dreyer (Captain)
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M/Y ROCHADE
Quintin was needed in an emergency situation to cover two, week long guest trips in the Caribbean. He arrived within a days' notice, ready to step into an unfamiliar galley and prepare meals for 9 crew and 10 guests.
- Travis Inmon (Captain)