—Yacht Chef Ref 16026—
“My main goal is to make a healthy and diverse cuisine influenced by different cultures which I call Fusion Cuisine.
Always using simplicity and choice of quality fresh and organic ingredients do my dishes well accepted by the
Owners, Guests and Crew“.
STCW, ENG1(val. 2017), Hygiene Certificate Level 2 (City and Guilds, UK),
Proficiency in Security Awareness (PSA), Proficiency in Security Duties for
Seafarers (PSDS), Panama Seamans Book (Cook Rank)
No Smoker
“The menu planning is flexible and include Special Diets like Gluten Free, Low
Sodium, Raw Food diet, Kosher and Vegetarian diet. Planning menus and
provisioning short trips, long charters and big crossings is part of my experience
working on board yachts and private houses worldwide“.
—Core Competencies & Capabilities—
Accounting & Budget Management
Galley Safety at Sea
Stringent Stock Control & Rotation
Cutting Edge Menu Design
Sourcing Premier Quality Produce
Purchasing / Suppliers Management
Formal Dining & Events Planning
Health & Safety / Food Hygiene
Full Kitchen Management
—Professional Profile—
World Class Standards across Global Cuisines to include:
Italian – Mediterranean – Classic French - Middle Eastern – Thai – Japanese – Chinese – Mexican - American Portuguese - Creole
Caribbean – Special Diets (Kosher, Vegetarian, Paleo, Raw)
First Class International Culinary Experience:
Monaco – Paris – Munich – Los Angeles – Honolulu – Athens – London – St.Marteen – St. Barth – Bangkok – Hong Kong
Academic Excellence:
UFSC University, Brazil (1997 – 2002) BA Degree in Medical Sciences – Physical Therapy with Post-Degree in Geriatrics (Distinction)
and Chiropractic.
Blue Elephant Thai Cooking School – Bangkok 2015
—Professional Experience—
05/2016 - 07/2016
Charter Solo Chef – CEO of Lebanon Gulf Bank – New build Motor Yacht Samaya Princess 30mts,
responsible for setup new Galley on Shipyard in UK Plymouth, two charter trips done on Italy-France
coast with 10 guests and 5 crew and cooking in a private Villa in Ibiza, Spain.
12/2015 - 03/2016
Head Chef – Crans Luxury Lodges, Switzerland – Responsible for all F&B operations on the Crans
Luxury Lodge Five Star Lodges in Crans-Montana Switzerland. In charge of 5 luxury chalets, creation
of menus and preparation of executive dinner and lunch for different international guests from
Russia, Asia (China, Japan, Indonesia), Italy, France and USA on daily basis during the winter season
2016.
08/2015
Charter Head Chef – Motor Yacht Tales (54 mts) Torquaise Yachts. Charter on Greek Islands (25 days
charter – Spanish Owner and Guests). One female Sous Chef work with me on the Galley.
04/2015 – 05/2015
Charter Head Chef – Sailing Yacht Cavallo (43 mts) Baltic Yachts. Charter in St.Marteen, St.Barth
and British Virgin Islands, Caribbean (30 days Charter with Swiss Owner and Guest s Charter).
03/2015 – 04/2015
Charter Head Chef – Motor Yacht Indigo (33 mts) San Lorenzo. Charter in Phuket (Thailand) to
Burma Islands, Asia (20 days charter – Russian owner and Guests).
11/2014 – 12/2014
Relief Owner Head Chef – Motor Yacht Radiant (110mts) Luerssen. Cooking for 12 guests and
management of Crew Galley during the passage (44 crew) Turkey to Germany.
11/2014
Relief Head Chef – Motor Yacht Coral Island (72mts) Luerssen – South of France, Antibes.
08/2014 – 09/2014
Charter Head Chef – Motor Yacht Sequel P (55 mts). Cooking for the American owner and guests in
Italy, Spain and South of France. One female Sous Chef work with me on the Galley.
06/2014
Guest Chef - Motor Yacht Fountainhead (88 mts) Feadship – Cannes, South of France.
05/2014
Freelance Private Chef – Villa Maison du Cap –. Private Chef for the CEO of Head Inc. Industries in
his Villa for 15 days in St. Tropez-Ramatuelle, South of France.
02/2014 – 04/2014
Charter Head Chef – Motor Yacht Sofico (43mts) CRN – . Private Yacht, Russian owner with 9 crew.
Charter on South of France and Spain.
12/2013 – 01/2014
Freelance Private Chef – PPM Exclusive Services, St. Moritz Switzerland –. Private Chef for two
weeks for the CEO of Alghanim Industries and his family from Kuwait UAE in Switzerland. Cooking
gourmet breakfeast, lunch and dinner on daily basis for 7 adults and 4 children.
07/2013 – 08/2013
Charter Head Chef – Motor Yacht Idol (59mts) St. Tropez, Nice and Monaco – . Responsible for
catering 14 crew and 12 guests with a male Sous Chef in two busy charters on Italy and French
Mediterranean waters.
05/2013 – 07/2013
Charter Head Chef — Motor Yacht Oxygen (42mts), Baglietto - . Cooking for the Asian family
owners, guests charters and crew. Two charters done in South of France with 12 guests and 9 crew.
03/2013
Charter Head Chef — Motor Yacht Elada (30mts), Princess - Cannes, South of France - – Charter
Chef for a Russian Private Yacht in Cannes, South of France for the MIPIM event during 9 days (9
guests and 5 crew onboard).
06/2012 – 7/2012
Charter Head Chef — Motor Yacht Sweet Doll (47mts), Heensen. Cooking for the family owners,
guests charters and crew. Provided full kitchen management to include stock control, sourcing and
purchasing of quality produce and creative menu planning for Ukranian family owner.
05/2012 – 6/2012
Charter Head Chef – Motor Yacht Kinta (53mts), Torquaise Yachts. I did two long Charters in this
month for Chopard International and for the Italians owners in Italy and South of France. Usually 12
guests and 14 crew onboard. One female Sous Chef work with me on the Galley and we did the
Monaco GP 2012 Charter as well.
01/2012– 05/2012
Sous Chef — Tom Aikens Restaurant, London - UK . Part of team of 7 Chefs in the central
London fining dining Michelin starred Tom s Restaurant in Chelsea with 7- courses menu daily.
07/2011 – 01/2012
Fleet Head Chef — Diamond Head Pacific Group Inc. Hawaii Yachts – The Sailing Club of Hawaii,
Hawaii, USA. Responsible for catering 8 Sailing Vessels and Motor Yachts (between 20 and 40
mts) of the company fleet in the Hawaiian Islands. We did daily charters in Oahu, Maui, Kauai and
Big Island, also special events in marinas and yacht clubs in Hawaii.
03/2011 – 07/2011
Head Chef — Motor Yacht Alaska of Georgetown (47mts), Italy and France. Cooking for a Russian
family on high standards in this private yacht sailing in the Mediterranean waters. Designed
nutritious gourmet menus for a wide range of tastes using the local Italian and French suppliers in
different locations in the Mediterranean Islands (Corsica, Sardinia and Greek Islands).
01/2011 – 03/2011
Sous Chef — Motor Yacht Moonlight II (86 mts), Abu Dhabi (UAE) and Maldives. Cooking and
catering for the Royal family of UAE in different events on board - cooking for more then 40 guests
and 32 crew in daily basis.
08/2010 – 01/2011
Sous Chef — The Commodore Hotel, UK. Cooking daily in a busy kitchen and catering events for
250-300 people with a brigade of 8 Chefs in Weston Super Mare, UK.
06/2010 – 08/2010
Relief Head Chef — Motor Yacht Il Vagabondo Again (60mts), France . Cooking for the Arabian
owners and crew of 13 in South of France.
03/2010 – 06/2010
Charter Head Chef Sailing Yacht Aello (35mts), Athens - Greece. Cooking in the Owner Villa in
Athens and in his private Sailing Yacht Aello during 2 private trips and one charter in the Greek
Islands and also helping on the deck and in sailing procedures onboard.
06/2009– 03/2010
Private Chef — Louis Vuitton CEO, Paris - France . Appointed as private chef to cook for the
Principal, family and guests with focus on formal entertaining, fine dining, business lunches and
frequent dinner parties for up to 20 guests in his camp house in St. German en Laye close to Paris.
Also responsible for the preparation of well-balanced healthy meals for 4 children and 9 staffs on
the Villa.
01/2008– 06/2009
Head Chef — Floripana Restaurant, Florianopolis - Brazil . Responsible for a brigade of 9 Chefs in a
international famous restaurant in Florianopolis Island, award the best Asian-Fusion cuisine in the
South Brazil.
07/2007– 01/2008
Private Chef — Private Client, Germany . Cooking on daily basis for a Whealty Germany family with
3 children and 7 staff in a Villa in Munich and in they private Sailing Yacht in South of France.
02/2004– 05/2007
Fleet Head Chef — Seas Sides Inc. USA, Caribbean & Venezuela. Responsible for catering daily
charters in Caribbean Islands in a fleet of 4 Beneteau Sailing vessels between 12 to 25 mts. Short
trips from Venezuela to Curaçao, Aruba, St. Thomas, Guadaloupe, Martinique and St. Marteen. In
this job I was responsible for the catering and interior service and always help on the deck during
the crossings, also doing watch keeping and navigation when required.
Another Working Experiences:
Kendall s Brasserie - Sous Chef - Los Angeles - Downtown, California USA
Kiros Catering, LA area - Consulting Chef - Newport Beach, California USA
Vintage Cafe - Consulting Chef - Whittier, California USA
Memories Catering Company - Sous Chef - Honolulu, Hawaii, USA
Arbutus Restaurant - Sous Chef - Soho, London UK
Flaveur Restaurant - Sous Chef – Nice, France (1 Michelin Star)
Private Chef - Safra Bank Family - Monaco and Cote D Azur
—Sports Achievements—
Surfing: 32 years Surfing experience and also Surf Tow-in rescue specialized - Sailing: Coastal Maritime Navigation Certificate
(Arraiz) for coastal navigation (Brazilian Navy). I did 8 deliveries of Sailing Yachts between Atlantic and Mediterranean waters and
also between Caribbean Islands and USA. Miles Sailed: 90.000NM - Diving: CMAS Plunger Diver and Open Water - Fishing: Off-Shore
Fishing skills (Marlin, Ahi, Tuna, Wahoo and Dourado).
MENUS, WRITTEN REFERENCES AND PHOTOS OF MY DISHES ON REQUEST