Nick Paterson

Rooted in precision, driven by passion, shaped by the sea.

Professional Chef | Palma de Mallorca, Spain

Essential

DOB: 28/12/1982
Nationality: British (Seaman’s Discharge Book)
Visa: B1/B2 valid until 2028
Driver’s License: Full, clean
Health: Fully COVID vaccinated
Other: Non-smoker | No tattoos

Personal Profile

With over 20 years of culinary experience — 16 of those at sea — I bring depth, discipline, and creativity to every galley I step into. Known for my longevity, methodical nature, and passion for excellence, I’ve led galley teams in high-pressure environments from the Arctic to the Caribbean, delivering Michelin-level cuisine under extreme conditions.

My philosophy is rooted in healthy, ingredient-driven cooking — seasonal, nutrient-rich, elegant. With formal training in nutrition and global cuisines, I blend finesse with performance. I’ve authored two cookbooks, including A Yacht Chef’s Bible, and created a chef-to-chef recipe collection called The Little Black Book.

Twice nominated for the ‘A Crew’ Chef of the Year award, I’m not just a chef — I’m a calm, positive force in the galley. Guests leave delighted. Crews feel supported. Captains trust me.

Maritime Certifications

• ENG1 – British Medical Center, Palma (2021)
• Basic Food Hygiene Level 2 – VIP Service, Palma (2021)
• STCW (incl. Medical, Security, Crowd Management) – Warsash UK (updated 2021)
• Ship’s Cook Certificate & CoC – Secrets de Cuisine, France (2015)
• PADI Advanced & Enriched Air Diver – Barbados, Florida, Palma (2008)
• Powerboat Level 2 – Warsash UK (2007)

Core Yachting Experience

M/Y Ahpo 115m – Rotational Head Chef

Oct 2024 – May 2025 | Charter | Caribbean, Middle East, Med
• Led a galley team of 4 delivering exceptional guest experiences on high-profile €2.4M/week charters
• Executed two demanding itineraries with precision
• Departed for personal family reasons; the boat was reluctant to let me go

M/Y Legend 77m – Rotational Head Chef

Oct 2021 – Oct 2024 | Charter | Arctic, Antarctic
• Ran a team of 4 chefs cooking for 22 guests and 40 crew
• Navigated remote provisioning, polar logistics, and VIP expectations
• Built long-term trust through consistent performance

M/Y Odessa 50m – Sole Chef

Jan 2020 – Jun 2021 | Private/Charter | Caribbean & US East Coast
• Transitioned seamlessly between high-volume charters and intimate owner use
• Created fresh, globally-inspired menus tailored to guest preferences

(Full employment history available upon request)

Culinary Experience Ashore

• The Ledbury – Freelance Chef, London (3 Michelin Stars) – Oct–Nov 2018
• The Clock House – Freelance Chef, Ripley (1 Michelin Star) – Jan–Mar 2015
• Huka Lodge – Stage, Taupo, NZ (3 Hat) – July 2014
• Clooneys – Stage, Auckland, NZ (3 Hat) – June 2014
• The Fordwich Arms – Freelance Chef, UK (1 Michelin Star) – May–June 2011
• The Mulberry – Sous Chef, Haslemere – 2007–2008

Specialised Training & Certifications

• WSET Level 1 & 2 – Wine Knowledge, Palma (2023)
• Advanced Pastry – El Mon Dolç de Claudia, Barcelona (2022)
• Traditional Greek Cuisine – The Greek Kitchen, Athens (2021)
• Guest Chef Intensive – Daniel Clifford / Mymuybueno, Palma (2019)
• Traditional Sushi & Sashimi – Tokyo Sushi Academy (2018)
• Masters in Southern Italian Cooking – Tuscany (2017)
• Chocolatier Course – Squires Kitchen UK (2012)
• Sous Vide – Northcote UK (2011)
• Vietnamese & Thai Diplomas – Vietnam & Thailand (2009–2010)
• Cordon Bleu Diploma (Distinction) – Tanta Marie UK (2006)
• Diet & Nutrition Diploma – Oxford College (2008)
• Business Diploma – Oxford College (2013)