M/Y Cedar Island 108’  Lazzara |Freelance Charter Chef|2 guests/ 4 crew Dec 21st to Jan 12th

NYE charter to Key west Change to Nassau, Bahamas due to guests getting covid. Canceled on 24th. Capt. Found new charter where crew contacted covid. Limited time to provision and sail to Paradise Island. Sailed to several  Cays and provided safe, private and remote environments for guests as requested.  Multiple course dinners and elaborate NYE Menu. Guest were ecstatic and want to charter again.

S/Y August Maverick, 90' Custom design|Freelance Chef| 6 guests/3 crew Sept 16th to Sept 23rd

Cruising Newport>Buzzards Bay> Martha's Vineyard>Block Island. Fantastic fun family with anniversary and birthday parties involving celebration with crew  and cakes. Lots of fishing (fresh catch) and island exploration for this family new to N.E. Loved sailing!

M/Y Slainte III, 86' Ferretti |Freelance Chef|2 guests/ 4 crew Aug 12th to Aug 22nd

Self-declared foodies, personally requested a culinary experience of N.E. Picked up in Newport>Martha’s Vineyard>Nantucket>Block Island> Newport.  Several multiple course dinning events, Birthday celebration and oyster tastings in every port. Utilizing my extensive knowledge of local seafood and exciting destinations. Guest were above and beyond blown away. 

M/Y Laurel 240' Delta Marine |Crew Chef|12 guests/24 crew Jul 7th to Jul 26th

Provisioned in Portland Me. Start of season & 2 weeks on anchor, picked up guests in Bar Harbor> Camden>Rockland>Booth Bay>Portland. Cew chef for large international team with varied diets. Happy Crew and Happy Guests.

M/Y My Way, 120' Westport |Freelance Chef |Owners trip 13 people/5 crew Dec 20th to Jan 20th

Fully provisioned the boat in Ft. Lauderdale for the season in Bahamas. Picked up owners and friends at Atlantis, Paradise Island Cruised Highborne Cay> Compass Cay> Staniel Cay. Very busy groups with fishing, snorkeling, scuba diving and shopping. Big breakfasts with many quick gab-n-go healthy lunch options. Elaborate NYE celebration. Extremely happy family and crew.

S/Y Ero’S 120’ 1940 Schooner | Freelance Chef/Deckhand | Jul 13th to Aug 6th 2017

Charter trip, strong emphasis on local N.E. coastal cuisine. I cooked three nutrious meals and day for the crew and charter guests. I took care of provisioning and ran a clean and tidy galley.

M/Y Bacchus 140’ Trinity|Freelance Chef

Charter trip, that was great, I cooked all the meals every day for the crew and charter guests. I took care of provisioning and the galley.

M/Y Portofino 125’ | Freelance Chef

Dec 21st 2014 to Jan 3rd 2016|Fort Lauderdale/Biscayne Bay

Provided delicious and healthy meals for 5 adults and 6 children. Kosher, pescetarian and gluten free diets. Elaborate 4 course dinners, large luxurious luncheons. Sushi party and glamorous 20 person New Years Gala onboard. The Captain and guests were very happy with food and performance.

M/Y CEDAR ISLAND 118’ | Freelance Chef

Aug 2015 to Sep 2015|New England

Freelance Chef for 4 crew and up to 10 guests for back to back charters and owner’s trips. Began in the middle of a charter when the Chef suddenly had to leave. Continued to do three charters, and two owner’s trips including a wedding party for 45+ people. Prepared passed appetizers for two pop-up 30 person cocktail parties. And two 30+ persons owner’s brunches. Sourced fresh high end ingredients locally in markets and farms.

S/V Sumurun 96’ | Chef/Deckhand

Jun 2014 to Oct 2014 |New England

Cooking for 6 crew plus owners and guests on this 96ft Fife Ketch. Responsible for provisioning for and cooking 4 course dinners for owners and guests each evening. Prepared a wide variety of choices for crew including for one vegetarian.

S/V Dove II 65’ | Chef/Deckhand

Sep 2011 to Oct 2011 | Gloucester, MA

Cooking for 6 race crew training for upcoming sail race regatta. Found out what the crewmember’s preferences were before provisioning and preparing menus. Provisioned each week. Assisted with deck duties and sails when underway, lines and fenders, and docking the vessel as needed.

S/Y Northern Cross 65’ | Chef/Deckhand

Jan 2nd to Jan 14th 2014  BVI’S

Provisioned in Tortola, Created 4 course dinners and wine pairings, delicate Hors d’oeuvres. Helped with docking and anchoring. Exterior and interior detailing, stew responsibilities.

S/V Pride of Baltimore II 110’ | Chef/Deckhand

Feb to Jun 2013 | Chesapeake Bay

Responsible for preparing and cooking meals for 13 crew and 6 guests. Cooking for day charters at Chesapeake Bay, tall ship events, and privateer festivals. Prepared passed apps, and coursed meals for guests. Assisting with all exterior operations, sail, lines and fenders.

S/V Cap II 76’ | Chef/Deckhand

Nov 2013 to Dec 2013 | Bordeaux

Worked with preference lists to create meal plans to allow for varied diets including gluten free and vegetarian for guests and crew. Assisted in planning special events, parties and outings including beach parties. Assisted Exterior with lines & fenders and washdowns.