INTERVIEW WITH A CHEF: BROADWATER

What a summer it has been! Record temperatures have been recorded and here in the UK, there are even rumors of England having an Indian Summer. In contrast, there are other parts of the world that receive some of the best weather throughout the year, namely the Bahamas and Caribbean which get on average eight hours of sunshine throughout the day, which is why it is the selected winter location of the superyacht Broadwater. Broadwater is a stunning 165-foot Feadship yacht that will ensure that you make the most of the warm waters and the amazing local cuisine from the onboard chef.

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Those that know me, know that I love yachts with a coloured hull and Broadwater has a stunning deep blue paintwork which makes this stylish yacht stand out and turn heads. With accommodation for twelve guests across six fabulous staterooms with living quarters spread across three decks, there is more than enough space for you and your friends. Broadwater recently underwent an intensive refit both on the outside and in, giving new life to the yacht. She was awarded the “Beft Refit” award at the 2018 Superyacht Awards in Florence, Italy. The interior designer of Broadwater’s extensive refit was the award-winning Adam Voorhees who in 2010 won Young Designer of the Year Award.

Broadwater’s new stunning interior creates a calm, casual and inviting atmosphere which encourages guests to put their feet up and relax while enjoying a cocktail. Starting in the main salon, as it is one of the best I have seen in a while, the colours are neutral, with soft, sumptuous rugs and a chevron patterned rift sawn oak floor which makes the salon feel even bigger than it is. There is an L-Shaped sofa, coffee table with two custom swivel chairs and a stunning dining table which seats up to twelve guests and for you wine lovers, a 275 bottle glass-front subzero wine cooler.

Forward of the salon, you will find the extremely spacious master stateroom. It is one of the best layouts I have seen on any yacht which makes you feel as if you are in a New York or London apartment. The Master also has a stunning bathroom with marble finishing and a one of a kind plunge pool. For your guests, there is an on-deck VIP queen cabin and four lower king size cabins, each offering space, light and a place to relax.

Looking for the ideal space to spend time with your family and friends, have a chat, play board games or just kick back and relax? The expansive yet comfortable sky lounge is the perfect place! At the center of the room, you will find a semi-circular sofa which was designed by Vladimir Kegan, a Finn Juhl coffee table and just outside the doors there is an al fresco dining table with seating for up to 12, perfect for a casual lunch or an elevated dinner. When the sun is shining you can make use of the Jacuzzi on the sundeck with large sunbeds for tanning opportunities. For those of you who are a little more active and want to make use of the wide variety of onboard toys or just jump into the warm sea, you can make use of the aft deck and beach club.

Chef Stuart

Chef Stuart

There is even more to Broadwater than the stunning interior and the many toys, that being the outstanding chef. This yacht is fortunate to have a chef that was awarded London’s 2013 Chef of the Year and Young Chef of the Year in Europe 2014. Award-winning Chef Stuart Lewis was born in Lincolnshire, UK with gastronomy in his genes. For two years he worked in a 3 AA Rosette Hotel, where he gained his ability to offer a true fine dining experience and molecular gastronomy expertise that would lay the foundations to his impressive career.

Stuart has always been a man who loves to travel and where ever life took him, he worked at amazing locations in order to build his culinary portfolio. He has had experience working in London Embassies, Florida Country Clubs, New York’s platinum restaurants and even French-Swiss Diamond chalets. Two years ago he worked his way up to head chef on a 60-metre Lurssen in just six months.

See what Chef Stuart Lewis has to say about his experience working as a Superyacht Chef:

WHAT MADE YOU WANT TO BECOME A CHEF?

I’ve always wanted to be a chef from an extremely young age, as my whole family is involved in the hospitality industry. My parents have owned two separate baking establishments in the UK and in France, my brothers have hospitality degrees and I wanted to mould my self into becoming the next best chef from a young age with not only the educational drive to become the best but also with my family experience.

HOW LONG HAVE YOU BEEN COOKING PROFESSIONALLY?

At just 19, I took my first restaurant job as a dishwasher while learning the ins and outs industry under Michelin trained chef, Marcelo Henriquez. My love for creating culinary experiences stemmed from there.

DO YOU HAVE A FAVOURITE INGREDIENT?

Butter!

WHAT DO YOU LIKE TO COOK WHEN YOU ARE HOME ALONE?

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When I’m given time off I like to attend different restaurants in order to gain experiences and get insight for possible new recipes or techniques. However when I do prepare food at home, I like simple light and simple like an antipasti, with brochette, fresh breads, variety of cheeses, olives, etc.

IS THERE A CHEF YOU ADMIRE THE MOST? WHO AND WHY?

Marcelo Henriquez, has been an inspiration of mine for years, his expertise, skill and talent out of this world. He took me under his wing and continually encourages me to push myself. He inspires me by recommending what books to read, which knives to buy, where in the world I should travel to gain culinary inspiration.

WHAT IS THE MOST STRESSFUL PART OF YOUR JOB?

I strive for perfection and put my heart into every dish I create. I have such an eye for detail and take into consideration every step of service from provisioning to presenting the guests with a beautifully crafted meal. As outstanding as the food may be, I need to trust that the execution of service will be impeccable every step of the way to ensure the best possible meal-time experience.

WHAT ARE YOU YOUR TOP 3 CAREER HIGHLIGHTS?

1. I won the award for Young Chef of The Year Europe in 2012.

2. I was one of Donald Trump’s private chefs.

3. I became a 6 star Platinum Rated chef in New York

HOW DID YOU GET INTO YACHTING?

It is of vital importance to first become a chef, before becoming a yacht chef. I was encouraged by my mentor Marcelo Henriquez to become a chef on a yacht. It would be a position that would continually challenge me do something different and force me to be extremely organized due to space in the galley and accessibility to groceries.

WHAT IS YOUR VIEW ON THE YACHTING INDUSTRY?

In the yachting industry, the standards are incredibly high. Especially on a charter yacht, you have got to be well trained, adaptable and able to satisfy around the clock demands all with a smile on your face. It is an incredible industry though which allows you to travel the world as you work doing what you love – not many people can say that!

WHAT IS YOUR FAVOURITE YACHTING DESTINATION?

St Maarten. The island offers stunning turquoise waters, sandy white beaches, gourmet restaurants, fun beach bars, shopping, snorkelling, scuba diving and more!

WHAT IS THE DIFFERENCE BETWEEN COOKING IN A RESTAURANT TO A YACHT?

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In a restaurant you have a team, you have time to organize and plan and make things from scratch. Preparation and service are staggered over a 3 hour period. On a yacht, you do it all – you are the chef, the sous chef, and the dish washer. All service must be planned, prepared, and ready to serve all in one go. Even with special requests, you cannot keep guests waiting. You have limited space in the galley, rather than various prep stations. Not only are you cooking for the guests, but the crew as well.

WHAT IS YOUR MOST INTERESTING OR FUN EXPERIENCE FROM YOUR TIME ONBOARD THE YACHT?

Broadwater was featured on a TV segment for CNBC Secret Lives of the Super Rich, so we had a film crew and a full production team on board for three days which was a really intriguing experience.

WHAT ADVICE WOULD YOU GIVE TO FIRST TIME CHARTER GUESTS?

Food in my eyes is paramount so select a boat with a chef adept to cooking in a style you like. The food can make or break your whole charter experience. Be sure to make your charter broker and captain aware of all likes, dislikes, allergies, dietary restrictions and even snack time favorites on the preference sheet in advance! This makes it tremendously easier to have all of your preferred items on board before you arrive, especially if we’re cruising through remote islands where selection may be extremely limited.

Written by Karl - CEO

Winter Operating Areas 2018/2019

Bahamas, Caribbean - Leeward, Caribbean - Virgin Islands, Caribbean - Windward

Winter 2018/2019 High Rate

280,000 USD per week + expenses

Winter 2018/2019 Low Rate

260,000 USD per week + expenses

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