Chef Peter Frost
Restaurant
The galley of a Private Yacht
Resides
From the UK, but currently traveling
Trained
Michelin trained
Mentors
Michel Roux snr/ Jun Tanaka
Favourite Chef
Guy Savoy, Michel Roux Snr., Sat Bains
Who would you be nervous cooking for?
My mother/ chefs mentioned above
Favorite Ingredient
Thyme
Dinner party dream guestÂ
Nelson Mandela, Boris Johnson, George best, Pelé
Have you eaten something you really enjoyed, then cooked it yourself, only to be disappointed?
Yes, Marco Pierre White’s lemon tart
Favourite music
Motown, Hip hop, soul
Hobbies
Travel- eating out-art-photography- football
What inspires you?
My niece and Nephew, seeing people laughing and smiling with my food as the back drop to their happiness
Last cookbook you bought?
Plenty by Yotam Ottolenghi
Philosophy:
Fresh, simple flavours, use the best processes for the produce, ingredients used.
How did you become a Private Yacht Chef?
After cooking in private houses and on private islands I wanted to travel more and I’d met a few yacht chefs in Ibiza and a close friend has a recruitment company in the yachting industry.
Pros of the Yacht Industry
World travel, new friends, great produce
Cons of the Yacht industry
Miss home and friends and family
Charities Involved In
