INTERVIEW WITH A CHEF SAY HELLO TO ELINOR

When deciding to charter a yacht, you have hundreds of vessels to choose from and when each one offers something unique, making that decision can be that little bit more challenging, but luckily for you, I am here to show you exactly what yacht you need to look at, and it is my pleasure to present Sanlorenzo SD122’ ELINOR, this 37-meter yacht has clean lines and stunning interiors. 

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Only last year Elinor had an extensive refit where Italian designer Marianna Sallemi redesigned her breath-taking interiors.  Studio Spazio Sallemi’s experience on similar projects is beautifully revealed throughout this yacht. When you enter the main saloon, it is spacious and minimalistic and the finishing details are truly impressive. Within the dining area, there is an amazing cut marble lighting wall, smooth grey wooden flooring throughout and cosy Scandinavian furnishings. Each room onboard the yacht has leather and silk inlays which adorn her various panels with each cabin having its own en-suite white marble bathroom. 

There is access to a complete beach club with Jacuzzi on the Sun Deck where you can also drink cocktails at the wet bar. The Bridge Deck features a sky lounge and dining area for those sunset moments in the Mediterranean.

So how many guests can Elinor host? Well, she can more than comfortably accommodate 10 guests in 5 cabins which are comprised of the owner’s suite, two VIP cabins and two convertible twin cabins with Pullmans. To guarantee you are well looked after whilst onboard, there are seven crew members who will make sure your every moment is memorable.

One of the most important crew members onboard is the Chef, and Elinor’s is Amy Joubert who has a real passion in ensuring that her guests have a memorable time onboard Elinor. 

Chef Amy Joubert

Chef Amy Joubert

I had a chat with Amy to find out a little bit more about her.

What made you want to become a chef?
Cooking and eating has always been a big enjoyment in our family. From an early age I was exposed to cookbooks from mainly local fine dining restaurants and as a teenager was privileged to visit some of them. I always saw how food could bring pleasure to people, not only the diners but the chefs themselves. 

How long have you been cooking professionally?
6 years and counting!

What is your favourite wine?
Château de Ferrand Bordeaux St Emillion for red and cloudy bay for white 

What do you like to cook when you are home alone?
Anything Asian, Vietnamese spring rolls are soothing to make and delicious to eat! 

Is there a chef you admire the most? Who and Why?
I was fortunate enough to work with Luke Dale Roberts at the Test Kitchen in Cape Town. The Test Kitchen has recently been included in the top 50 restaurants in the world. 

What is the most stressful part of your job?
Trying to keep menus interesting for charter guests on longer than 2 weeks. Planning and provisioning is of the utmost importance and not having a local market to obtain fresh provisions from can be quite stressful. And the long hours, lack of sleep and being far away from my family.

What are your top career highlights?
Winning top student at culinary school where I obtained a Grande Diploma in French cuisine.  And, being given the opportunity to work at the Michelin starred restaurant Apicius in Paris while studying French at Alliance Française thanks to my boss on my first ever super yacht.

How did you get into yachting?
A yacht chef came to speak at the culinary school I was attending and sold it for me. Being able to travel the world whilst doing my favourite thing, cooking, was a given. In addition, two of my best friends from my chef school started working in the yachting industry while I was studying a Post graduate diploma in Entrepreneurship and I year later I followed. 

What is your view on the yachting industry?
I think it gives us chefs a great opportunity to test ourselves, to refine our skills and be creative whilst learning new food cultures and working with new ingredients through travelling with the yacht. It’s an industry that allows people to make and save money whilst travelling the world. There are also many opportunities that come your way as a yacht chef that would not be possible in your “normal” everyday chefing life.

What is your favourite yachting destination?
So far it would have to be Bonifacio in Corsica for its natural beauty. Provisioning wise, anywhere on the Cote d’Azur.  There’s always the best choice of seasonal fruit, veg and fresh meat and fish. My favourite market would have to be marché Forville in Cannes.

What is the difference between cooking in a restaurant to a yacht?
As a sole chef on a yacht there is no one to fall back on except yourself, you prepare, cook and plate it all. The hardest part would have to be no one able to brainstorm with or work on new ideas with.

Whilst on a yacht, what is the most unusual request you have had from a guest?
Homemade chicken soup at 4 in the morning… in 5 minutes? 

What is your most interesting or fun experience from your time onboard the yacht?
One time, guests paid for the whole crew to fly board off the back of the boat, that was awesome!

What advice would you give to first time charter guests?
Make sure to be specific about your food preferences, from your favourite foods, ingredients or style of cuisine. We don’t know anything about you and are always grateful to have the most information as possible. It will allow us to make your stay with us that much more amazing.

Final thoughts:
You will have an amazing time onboard Elinor, and for those of you looking to buy, you have the option to purchase her. For €8.45 million (VAT paid) she can be yours.

No matter what time of year you want to take a break in the Mediterranean, Elinor is here for you – just don’t keep the lady waiting!

Visit KK Superyachts for more or to charter Elinor.

By Karl / CEO