Equipment secrets of a superyacht chef


Cedric Seguela is a name that catering equipment suppliers might like to make a note of if they want access to chefs with big budgets — he’s just launched a cookery school specifically for those running kitchens on superyachts.

Segula, who worked alongside Raymond Blanc at Le Manoir aux Quatre Saisons in the past, has opened up his luxury training venture in Antibes in his native France.

Following his restaurant career, Segula worked on cruise ships and then superyachts and, with his passion for education, wanted to share the knowledge and skills gained during his time cooking on some of the world’s top yachts.

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Segula said his courses are fun when required for a leisure purpose, but serious for training programmes.

“I also supply galley equipment to superyachts and I am working with top brands such as Le Creuset, De buyer, Kitchenaid, Screwpull, Rosle and Swiss Diamond. We are able to supply a yacht with everything they need for the galley. Having been an ex-yacht chef myself, I know what a yacht chef needs and I am able to give the right advice,” he said.

Segula rubbed shoulders with many well-known business people and celebrities during his time aboard the vessels of the rich and famous.

He has cooked meals for the likes of Keanu Reaves, Salma Hayek, Penelope Cruz, Naomi Campbell, the Black Eyed Peas and Dennis Hopper, as well as worked for corporations such as L’oréal, Google, Saint Regis Hotels, Maybach, Krug and Barclays.

Courses currently available include ‘Kitchen to Galley’, which is in accordance with industry guidelines, and a five-day intensive course for crew with no or little formal culinary education looking to improve their cooking skills.

He said that more courses are in the pipelines for luxury yacht chef training.

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Andrew Seymour

The author Andrew Seymour

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