Beatrice Corby

Dedicated professional with 12 years+ in the hospitality industry as a chef. I have spent the past 8 years working on a permanent basis in the yachting industry, prior to that I rotated rolls between private estates, yachts and restaurants as a freelancer. Threw these deferent placements, as well as travelling to 20+ countries, I have gained a wealth of experience during this time. It is important for me to combine travel and cuisine as it has stretched my culinary knowledge and has widened my creativity in food preparation and presentation.

During my rotation time off from the yachts, I aim to spend a duration of time in 1*, 2* and 3* restaurants.

Currently employed as Head Chef onboard a 66m Charter/Private.

• YACHTING INDUSTRY

M/Y Nectar

Chief Officer Calvin Zeelie

calvinzeelieyachtie@gmail.com

+33 6 83 46 09 91

M/Y Ventum Maris

Head Chef Matt Owen

+44 7 581 4444 04

Captain Nolan Ross

captain@ventum-maris.com

+44 7552 849046

M/Y Alexander V
Captain Stewart Parvin
+39 339 355 1129
captain.stewart.parvin@myalexanderv.com

M/Y Ventum Maris
Captain Jack Du Plessis
+27 79 862 5324

Head Chef Micheal Xu
+27 82 388 3855
+34 666779613
Chef@yacht-victorious.com

Head Chef Phil Brady
phill2275@yahoo.com

Chief Steward Panos Psarianos
+39 349 427 8186

M/Y Helios

Chief Stewardess Carli Robinson

+44 7940 485859

chief stew@yacht-helios.com

M/Y Dream

Captain Neil Heselton

+689 87 220 920
+1 954 881 9182

captain@yachtdream.com

Captain Eric Pialles

+33672159857

epialles@gmail.com

Head Chef Francois Dibon

+33672750563

francoisdibon@yahoo.fr

M/Y Netanya 8

Captain Daniel Sweet

+33671458087

captain@netanya8.net

Head Chef Abdullah Thani

+49 174 898 2141

abiabu679@yahoo.com

M/Y Queen Aida

Captain Mathias du Verle

+33685676779

captain@queenaida.com

Chef Nicolas Cecchella +447815094506

ACREW Yachting

CEO Onno Ebbens
onno@acrew.com

• RESTAURANTS & PRIVATE ESTATES

Restaurant L'Enclume, Cartmel UK

Marcin Maryniak, UK

Marcin@simonrogan.co.uk

Restaurant Origen, Oaxaca Mexico

Rodolfo Castellanos, Chef/Owner

contacto@origenoaxaca.com

Restaurant De Nieuwe Winkel 2** Michelin Vegan 

Emile van der Staak, Chef/Owner

info@denieuwewinkel.com

Restaurant Dinner by Heston Blumenthal 2** Michelin

Johanna Haapaniemi, HR

020 7201 3710

molon-hr@mohg.com.

Restaurant Marcus Wareing 1* Michelin

Gurpreet Kaur, human resources manager

+44 2 07 235 1200

careers@marcuswareing.com

Restaurant Story 2** Michelin 

Head Chef Daniel Khoury

danny@restaurantstory.co.uk

Private Estate Corsica

reinette.ricci@gmail.com

Restaurant Le Rendez Vous de Mougins

Owner
+33493758747

• COURSES

August 2025 Wine pairing Spanish, Palma, Spain

Nov 2023 Sourdough course, Palma, Spain

Feb 2023 Bordeaux Wines and Food pairing, Bordeaux, France

Jan 2023 Macaroon course, Nice, France

Nov 2022 Thai cuisine, Chiangmai, Thailand

May 2022 Sous Vide cooking, Cordon Bleu Culinary School, London

Nov/ 2021 Patisserie and Chocolate Tempering, El Mon dolç de Claudia Pastry School, Barcelona, Guest chef David Vidal

• SKILLS

Michelin experience

Mediterranean, Italian

Middle Eastern

Fermentation

Sushi
Pastry / Baking

Vegetarian / Vegan

Kosher

Keto
Food Allergies, Gluten Free

Asian
Classical French

Organised
Hard worker & Self motivated

Background in hospitality 

Responsible maintaining a galley

Work well & efficiently with a set budget
Attention to detail & work well under pressure
Adventurous, open minded & find it easy to adapt to new situations

Conscientious & high standards

Good team player

DOB 19 August 1990
Nationality British (valid until 2030)

ENG1 (valid until September 2026)
Current Location France
Marital Status Single
Visa Info B1B2 (October 2033)

Languages English, French, Spanish Non smoker, No visible tattoos

Availability Currently on a rotational contract

STCW 95 (Exp March 2028)
ENG1 medical (Exp Sep 2024)
Ship's Cook Certificate
Food Hygiene Level 3
RYA Power Boat Level 2
PDSD
CPR/AED Basic First Aid

Seaman's Discharge Book

French Driver's Licence
Culinary CAP, Nice FR (2011-2012)

Law Degree, Nice FR (2013-2017)

- Restaurant L'Enclume, Cartmel, Lake District, UK, 3*** Michelin restaurant, May 2024

Assisting with all sections, I mainly was placed in pastry, garde-manger and bakery sections. Additionally, I was assisting with the micro veg and herb production on their farm. 

- Restaurant De Nieuwe Winkel, Nijmegen, The Netherlands, Vegan Plant Based 2** Michelin restaurant, April 2024

I joined this restaurant for a work placement of a week to have a focus on vegan fine dining. During this week I was on all sections, including platting on the pass.

- Restaurant El Destilado, Oaxaca, Mexico & Restaurant Origen, Oaxaca, Mexico, Mexican fine dining, October 2023

I spent two separate weeks in these restaurants to assist with fine dining services. The type of cuisines were traditional Mexican.

- Restaurant Alchemist, Copenhagen, 2** Michelin Innovative restaurant June 2023

Assisting multiple sections in the voted 5th best of the top 50 WorldBest restaurants 2023. I was based here for 3 weeks

- Restaurant Locanda Locatelli, Marble Arch, 1* Michelin Italian restaurant April 2023

Focusing on Italian fine dining restaurant, I assisted all sections, with chef patron Giorgio Locatelli

- Restaurant Dinner by Heston Blumenthal, 2** Michelin restaurant March 2023

Completed a two week placement at this two star Michelin restaurant assisting with prep, service and the pastry section

- Restaurant Core by Clare Smith, Kensington, 3*** Michelin restaurant February 2023

Assisted the garnish, canapés and pastry section over a two week period, working along side chef patron Clare Smith and Head Chef Jonny Bone

- Restaurant Marcus Belgravia, The Berkely Hotel, 1* Michelin restaurant January 2023 Placed at Marcus Wareing's 1 star Michelin restaurant, with 2017 Master Chef winner Craig Johnston. I assisted with cold & hot garnish, canapés and cold starter section, as well as the pastry section.

- Restaurant Story, Bermondsey, London, 2** Michelin restaurant January 2023

Working at this 2 star Michelin restaurant owned by Chef Patron Tom Sellers, assisting Executive Chef Tom Phillips and Head Chef Daniel Khoury Queirolo. At this restaurant, I mainly assisted with mise en place and platting of the garnish and pastry section.

- The Five Fields, Chelsea London, 1* Michelin restaurant December 2022

I completed a one week stage at this 1 star Michelin restaurant owned by Chef Patron Taylor Bonnyman, assisting Head Chef Marguerite Keogh. I rotated all stations of the kitchen, including canapés & fish garnish, meat garnish, starter dishes, and the pâtisserie section. My role was to assist in prepping and platting. This restaurant works a lot with fermentation, as well as their own grown micro herbs, edible flowers and vegetables. 

- La Trompette, Chiswick London, 1* Michelin restaurant December 2022

Accepted at this restaurant for a week's stage, I assisted all stations with general prep work, as well as platting on the pass, 

- Private Chef 07/2017 to 09/2017 Private Estate Owners - Corsica, Figari & Bonifacio
Cooking for two different private estates owners as a private chef. Both clients enjoyed buffet style lunches and platted dinners including written menus being presented to them daily.

They favoured a healthy, vegetarian/vegan Mediterranean diet, whilst still enjoying a meat of fish based meal when they had invited guests. Number of guests were between 10 and 15.

- Private Chef 05/2016 to 09/2016 Private Estate Owners - Corsica, Figari & Bonifacio
Private chef for two individual private estates. The style of cooking required was Mediterranean, mainly fresh fish dishes.

- Private Chef 07/2014 to 08/2014 Private Estate Owners - France , Menton
In charge of cooking lunch and dinner meals for a British family, totalling 12 guests, while they spent their summer rotating between the yacht and villa. When guests were invited, written menus were required.

- Sous Chef 11/2014 to 01/2015 Restaurant Le Rendez-Vous de Mougins - France, Mougins 

Employed to assist the executive chef with mise en place and plating of meals for up to 80 clients per service. The restaurant specialised in traditional French Cuisine

- Commis Apprentice, Promoted to Sous Chef 07/2011 to 07/2013 Restaurant La Forge - France, Antibes
It is in this restaurant that I learnt all the fundamentals of French cuisine, especially French gastronomy. I was employed as an apprentice while being sponsored by the restaurant to attend a culinary arts program in Nice, France. After a year as an apprentice, I was promoted to Sous Chef. My main responsibility were starters and desserts, as well as assisting the executive chef with the hot plates.

- Head Chef JUNE 2023 - Present M/Y Nectar 66m Private/Charter. 

Med/Caribbean/Scandinavia

- Head Chef APRIL 2023 to end of MAY 2023 M/Y Ventum Maris 65m Private/Charter Cannes/Naples

I was asked to rejoin M/Y Ventum Maris as relief Head Chef for the 3 week boss trip. We served up to 12 guests, it was mainly Italian fine dining cuisine

- Sous Chef/Head Chef JAN/ 2022 to NOV/ 2022 M/Y Ventum Maris 65m Private/Charter West & Eastern Med

Asked to return by the owners and captain, I rejoined the vessel in Italy, Genoa where the vessel was in shipyard. The summer was fully booked 6 month duration with both owners 9 weeks and charter 9 weeks trips. My roll was rotation with the Head Chef guest meals, as well as mainly being in charge of pastry. We had a mix of Arab as well as American charter guests. During this season I stepped up as Head Chef.

- Sole Chef  AUGUST 2021 M/Y Alexander V 48m Private Olbia, Sardinia

I was asked to relief for the chef onboard who caught the corona virus for the upcoming guest trip. The owners are Russian who enjoyed a mix of Mediterranean and Russian food.

- 2nd Chef JAN/ 2021 to AUG/ 2021 M/Y Ventum Maris 65m Private/Charter West & Eastern Med 

Joined the yacht in La Ciotat shipyard cooking as sole chef during the yacht’s 10-year survey. The season started officially after the sale of the boat in June, where the yacht became a charter yacht. Between June and August, we had 3 charters (English and Arab guests) as well as several boss trip (Italian owners). I was cooking for 18 crew as well as assisting the head chef with guest food and platting.

- Relief Chef SEP/ 2020 to NOV/ 2020 M/Y Helios 60m Private & Charter - La Ciotat Shipyard, France

Cooking for up to 14 crew while the current sous chef was on leave period.

- Sous Chef/Sole Chef MAY/ 2019 to AUG/ 2020 M/Y Dream 60m Private & Charter - South Pacific, New Zealand & French Polynesia 

I joined Motor Yacht Dream in Aukland, New Zealand as Sous Chef. My first role was to prepare the galley department for a crossing to Tahiti, French Polynesia for the upcoming charter season. From June to December, we had three charters of up to 14 guests cruising the Society Islands and two boss trips lasting up to 7 weeks cruising around the Tuamotus, Gambier islands and Pitcairn island. From February to May, we had a charter of one week, and a boss trip of 10 weeks during the covid 19 lockdown, quarantined in the atoll of Tahanea. On trip, my role onboard as sous chef was to assist the head chef during the charters and boss trips with mise en place and plating, as well as being in charge of crew meals for a multi national crew of 16. During all boss trips, the boat went completely gluten free, including the owner's guests and the entire crew. Myself and the head chef rotated breakfast services, as well as certain lunch and dinner services on a regular basis. Off charter, I run the galley department as sole chef, as the head chef came onboard solely for trips. As such, I was in charge of inventory, stock upkeep, galley maintenance and general hygiene, galley accounting, charter provisioning and all aspects of running a galley.

- Sous Chef MAY/ 2019 M/Y Utopia 72m, Private & Charter - Caribbean , Saint Martin & Saint Barth

Joined Motor Yacht Utopia in Saint Barth during a boss trip as sous chef to assist the head chef with mise en place and crew food, as well as deep cleaning.

- Sous Chef APR/ 2018 to APR/ 2019 M/Y Netanya 8 58m, Private - Mediterranean & USA East Coast 

I joined Netanya 8 in Imperia, Italy. Myself and the head chef had to prepare for an Atlantic crossing for the upcoming US East Coast owner trips. We cruised from the Bahamas up to New Port, boss trips including up to 10 guests. The boat followed a strict Pescatarian Kosher diet, where no meat or shellfish was allowed onboard, including for crew. The winter of 2018-2019 was based in MB92 Barcelona shipyard. My role onboard was primarily in charge of crew meals for up to 15 crew members, provisioning and general maintenance of the galley and dry stores.

- Sole Chef NOV/ 2017 to APR/ 2018 M/Y Queen Aida 49.5m, Private - Monaco & Marseille Shipyard

Responsible to provision and cook for both guests and a crew of 11. Owner's wife was strictly vegan and there was a no nut rule onboard as the owner's song was intolerant. The owners enjoyed Mediterranean, Asian and British dishes, as well as his guests. The owner would regularly come onboard so the yacht was permanently on standby during it's time in Monaco, including being onboard for a month in the spring for his birthday celebrations.

I was in charge of inventory, stock up keep, general maintenance of the galley and dry stores, as well as galley accounting.

- Freelance Chef SEP/ 2017 Monaco Boat Show, ACREW Yachting - Monaco 

Employed as a freelance chef to cater for the Crew Yachting company during the Monaco Yacht Show of 2017

- Assistant Chef MARCH/ 2017 M/Y Salu 30m, Private / Charter - France, MIPIM Cannes event 

Employed onboard Motor Yacht Sale to assist the Sole Chef with the mise en place and plating of food according to set menus as well as canapés.

- Relief Chef NOV/ 2016 M/Y Herculina 50m Private - Monaco 

Cooking for both owner and a crew of 5 during the winter period. The owner used the vessel on a weekend basis, and enjoyed plated meals with set menus for both lunches and dinners. The crew had no particular dietary requirements.

- Relief Crew Chef OCT/ 2016 M/Y Sealyon 62m Private / Charter - Italy, Genoa 

Relieving during the sous chef's leave, I was responsible to cook for a crew of 10 during the yachts shipyard winter period. Requirements were to cook various healthy and fresh platters, as well as inventory and stock rotation, general maintenance of the galley.

- Crew Chef OCT/ 2013 to NOV/ 2013 M/Y Platinum 50m, Private - France, Cannes 

I was in charge of cooking for a multi national crew of 11 while the sole chef was with the owner in Dubai.