Nick Paterson

I started cooking 20 years ago in London, I had just left school in South Africa and decided to travel to London, I was 18 years old. I ended up in a large kitchen and loved it. Two years later I was Head Chef. 

I then decided to pursue cooking as a long term career and decided to start by study classic French Cordon Bleu, after this, I spent the next 3 years working in as many fine dining restaurants in London as I could, often for free. I was exposed to so many new ingredients, techniques and I loved it.

I joined yachts a few years later and have had an amazing time, travelling to so many off-the-beaten-track places, eating, cooking and studying in some of the world’s best culinary destinations.

I am now in the final stages of publishing my second cookbook ‘A Yacht Chef’s Bible’. I am so grateful for everything yachting has given me.