Mathieu Gachignard

I joined the yachting industry 12 years ago . After I sold my restaurant in Miami I became a private chef for a year and cooked on some 30 meters yachts . I became quickly hooked ( haha ) went back to France & did all my certificates in Antibes . I Started as a head chef but with a lot to learn … During 10 years I have tried a few sizes : 70 meters , 90 meters and 150 meters . In the end 60 to 80 meters suits me best . The connection with the crew , the most interesting conversations with people from all over the world and of course traveling