Chef Peter Frost


The galley of a Private Yacht


From the UK, but currently traveling


Michelin trained


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


Dinner party dream guest 

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


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


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

Cancer Research UK, Street Child United

Photo Credits
Chef Portrait
Food Photography + + TWK Founder Dean Silva