Kitchen
What made you join the superyacht industry? My family have for generations been chefs so it was only natural that I should choose to become one too. Our family restaurant is in the port of Imperia and among our clientele, we had many yacht crew. They told me of their adventures, and I realised that with my skills as a chef, I had something to offer the industry so I set off to do just that 9 years ago.
What was your first superyacht? I walked the docks and managed to find freelance relief work on charter yachts and private vessels and then in 2016, I was offered a full-time position on board the 45 metre Beluga classic motoryacht.
Sail or motor, which do you prefer and why? Motor yachts! I’m not a great sailor so because I like working on motoryachts I will stick with what I know and enjoy.
How long have you been aboard your current yacht and why/how did you join her? I like this yacht; I like this captain, I like his management style. I like the owner and better still he likes the food I cook and meals I create. All in all, it’s a perfect marriage.
What food do you most like to cook? My speciality is Japanese cooking, but I also use a lot of South American influence in my style.
What is your ‘must have’ luxury item in your galley and why? My knives are my must haves, but I don’t allow anyone to touch them. After that I guess it’s my Thermomix which I call my sous chef.
What do you most like about your current galley? My galley is not so big but it’s well organised and I keep it very neat and tidy. I like to think I am a tidy, well organised chef.
And least like? I don’t particularly like the ovens! There are two of them and I’m sure they conspire against me I’m sure they don’t want me to succeed in my endeavours to produce a good meal so yes, I would love to change them out.
confidential
Italian chef Alessandro Marasco talks to Frances and Michael Howorth about his job and life on board a busy charter yacht
Which is your favourite shop in the Med? When it comes to equipment shopping, I like Metro they are all over the world, particularly in France. I love the equipment that they have for chefs.
If you could recommend a Mediterranean catering service to another chef, what would it be? When it comes to buying produce, we work remotely and find that Nico are always there as a wonderful back up when we need them.
If you were not a chef what would like to do to earn your living? Because my passion is motorcycling, I’m sure that if I were not a chef I would be a motorcyclist and maybe partaking in the Grand Prix circuits. But that is a dream. Cooking is what I do!
What are your three most favourite ingredients? I think the three essentials for any chef must be onion, olive oil and butter. I don’t see how anyone could cook without these things readily at hand.
What was the last meal you cooked for yourself because you really wanted to eat it? My all-time favourite meal is a good steak with foie gras truffle mashed potatoes. You cannot beat that for taste and texture matching.
Do you have a pet hate and if so, what is it? I don’t like messy people! But I have to tell you that my wife is a bit messy. We are very much opposites when it comes to that. She is a lawyer, and she never seems to find it a problem, but I like to keep my galley very neat and tidy.
What’s the most curious request you have had made of you as a chef? I once had to cut up a shark for sushi. It was still moving while I was trying to cut it up three hours after it died! I must tell you that shark is not really to my taste. I prefer tuna or seabass.
What makes you stand out as a superyacht chef? The owner’s wife is Italian and one day she asked for some cheese and figs for lunch. I made a drizzling sauce using honey and decorated the dish with it. She was blown away!
ONBOARD | AUTUMN 2022 | 41
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164 |
Page 165 |
Page 166 |
Page 167 |
Page 168 |
Page 169 |
Page 170 |
Page 171 |
Page 172 |
Page 173 |
Page 174 |
Page 175 |
Page 176 |
Page 177 |
Page 178 |
Page 179 |
Page 180 |
Page 181 |
Page 182 |
Page 183 |
Page 184 |
Page 185 |
Page 186 |
Page 187 |
Page 188 |
Page 189 |
Page 190 |
Page 191 |
Page 192 |
Page 193 |
Page 194 |
Page 195 |
Page 196 |
Page 197 |
Page 198 |
Page 199 |
Page 200 |
Page 201 |
Page 202 |
Page 203 |
Page 204 |
Page 205 |
Page 206 |
Page 207 |
Page 208 |
Page 209 |
Page 210 |
Page 211 |
Page 212 |
Page 213 |
Page 214 |
Page 215 |
Page 216 |
Page 217 |
Page 218 |
Page 219 |
Page 220 |
Page 221 |
Page 222 |
Page 223 |
Page 224 |
Page 225 |
Page 226 |
Page 227 |
Page 228 |
Page 229 |
Page 230 |
Page 231 |
Page 232
