Sustainable Culinary Artistry on the High Seas

Aslı Özlem Yavuz is a distinguished superyacht chef based in Bodrum, working with private yachts to create world-class cuisine on the open seas. A graduate of Istanbul Culinary Arts Academy, she combines her fine dining expertise with a dedication to continuous learning, drawing inspiration from the diverse culinary traditions of the Mediterranean and the unique flavors of each port she visits. We made an interview with her to get insight into her culinary journey and the unique world of yachting gastronomy.

What inspired you to become a superyacht chef, and how does it differ from working in a traditional kitchen?

The biggest motivation behind my journey to becoming a superyacht chef was my passion for travel and the desire for creative freedom in the kitchen. I was drawn to experiencing different cultures, living closely connected to the sea, and finding inventive solutions with limited resources. The opportunity to work with small, select teams also played a key role in steering me toward this path.

How do you manage sourcing fresh, high-quality ingredients while constantly being on the move?

I source fresh, high-quality ingredients by planning routes, working with trusted yacht suppliers, and shopping at local markets in the ports. Cold chain management and flexible menu planning also play a major role in ensuring quality and consistency.

What essential skills are required to thrive as a superyacht chef?

To be a successful superyacht chef, it's essential to be proficient in various cuisines and capable of creating flexible, innovative recipes. It’s equally important to work quickly and efficiently in small spaces, maintain strict hygiene standards, and respond immediately to guest requests. Strong communication and planning skills are also indispensable.

How do you balance creativity with the dietary restrictions and preferences of high-profile clients?

I see the dietary restrictions of high-end guests not as limitations but as creative challenges. By adapting ingredients, enhancing presentation, and modifying techniques, I craft unique and harmonious dishes. I create personalized menus that never compromise on flavor.

Sustainability is becoming a big focus in yachting. How do you incorporate eco-friendly practices into your cooking at sea?

For me, sustainability is not just a trend it's a responsibility. I prioritize local and seasonal products whenever possible and pay special attention to sourcing sustainable seafood. I aim to reduce plastic usage and carefully plan portions to minimize food waste. These are small steps, but in a setting like the sea, each one matters deeply.