A business course showing how to: Start & structure a private chef business Price high-ticket services Create recurring clients Market discreetly Adapt to Ultra high net worth clients

Essentail information for high end client cuisine : Provisioning in remote ports Menu planning around changing guests Guest dietary requirements & luxury service Time management Yachting etiquette and safety

A career-changing course teaching: How to get hired by UHNW families How to prepare portfolios/menus for estate managers How to run a household kitchen solo Discretion, etiquette, confidentiality Working with staff, estate managers & yacht crew Negotiating high-end contracts & retainers

How to handle, store, and butcher fish at the same standard expected on superyachts. Region-by-region preparations (Mediterranean, Caribbean, South Pacific, Japan, Scandinavia). Signature dishes using iconic local species (tuna, mahi mahi, red snapper, turbot, dorado, etc.). How to adjust cooking techniques to freshness, fat content, and species differences Stories from my travels