Tyron Hardie

Started my first job on yachts in 2012 and worked my way up the ladder to a head chef role on a 65m busy private charter program. I have constantly been pushing the boundaries with new dish developments and creating an eating experience at every meal. I enjoy all sorts of cuisines but spending 8 weeks in Japan really pushed me to work an asian flair into all my food. My favourite part of travelling is being able to taste food from all around the world and it inspires me to recreate and adapt tastes and techniques into my food.