Interview with Dejan Brkić, Chef on M/S Adri
In this exclusive interview, Chef Dejan Brkić shares what life is like in the galley of a luxury yacht
Challenges of cooking at sea include creating unforgettable culinary experiences for guests from around the world.
1. Can you tell us how your professional journey began and what led you to become a yacht chef?
I graduated from culinary school and worked in various restaurants and hotels, mostly on land. As I networked within the industry, I met people from the yachting world who suggested I give yacht life a try. I can say I instantly felt it was the right environment for me. I love challenges and a dynamic pace and working at sea provides exactly that every day.
2. What aspects of this job make you especially happy?
Working in breathtaking destinations with views that take your breath away daily is priceless. But what fulfills me most is the freedom in cooking. There’s no standard menu, I tailor each day to the guests' wishes. That creative flexibility and the ability to satisfy each individual make me extremely content.
3. What are the key differences between working in a professional kitchen on land and at sea?
On a yacht, you’re often alone or with a tiny team. The kitchen is more compact, and working conditions depend on the sea and the weather. On land, you have teams, assistants, and a stable environment. At sea, everything must be organized to perfection there’s no room for error. Every detail needs to be planned.
4. How do you plan meals and menus when you're limited by the availability of fresh ingredients while sailing?
Planning starts before the guests even come aboard. Provisioning is crucial, and we try to stock up at every available destination. Fresh ingredients are always a priority, but we also need a supply of long-lasting items. Local markets often offer excellent products, so I base our provisioning on the area we’re sailing through.
5. What challenges do you often face when cooking at sea, especially during bad weather?
The sea can be relentless. When the boat is rocking heavily, everything becomes a challenge from chopping ingredients to actual cooking. Some days, you just have to adjust the menu to the situation. Safety always comes first, so sometimes cooking has to pause until conditions stabilize. My goal is for guests to always feel like they're dining in a high-end restaurant on land. That’s the level of service, dishes, and food quality I aim to deliver.
6. How common are specific dietary preferences among guests, and how do you adapt to those requests?
They are very common. Guests often have specific preferences gluten-free, vegan, keto, or allergies to certain ingredients. Before each charter, we receive a preference sheet and plan everything carefully. My goal is for no one to feel restricted, but for everyone to enjoy a full culinary experience. Preparing meals according to guest preferences, with care and precision, is my priority. That’s why it’s crucial that guests fill out their preference lists in detail and that the crew reviews everything with me.
7. Is there a dish or culinary moment on a yacht that particularly stayed with you?
I remember a five-course birthday dinner I prepared for a family. The theme was the Mediterranean, with each course dedicated to a different country from the region. At the end of the evening, the guests personally thanked me with tears in their eyes. Moments like that stay with you forever.
8. What does your provisioning and storage process look like before long journeys or transatlantic crossings?
It’s a process that takes weeks. A precise shopping list is created, taking into account expiry dates, guest dietary habits, and storage conditions. Everything must be arranged so that it’s easily accessible, safely stored, and capable of lasting several weeks without restocking.
9. How do you manage to maintain a high culinary standard within the limited conditions of a yacht kitchen?
The key is good preparation and organization. Mise en place becomes your best practice. Every move in the kitchen must have a purpose. Besides that, I always use the highest quality ingredients available and strive to ensure everything that comes out of the kitchen is top-notch both visually and in flavor.
10. What are your favorite dishes to prepare at sea, and are there any that guests particularly love?
I love working with fresh fish tartares, carpaccios, grilled squid anything the sea offers that day. Guests often prefer lighter Mediterranean cuisine, such as risottos, fresh pasta, or salads made with local vegetables and olive oil. I always add my personal touch to every dish to make it even more perfect.
11. Can you describe what a typical working day looks like when guests are on board?
The day starts early with breakfast preparation, followed by lunch, dinner, and snacks. In between, there’s constant cleaning, communication with the crew, and adjusting to changes. The workday is long but fulfilling and fast-paced it all depends on the guests' dynamic.
12. What was the most exotic destination where you’ve cooked, and did you use local ingredients?
Definitely the Caribbean. Fresh mango, fresh fish, local spices it all inspired me to create dishes with an authentic island character. I love incorporating local ingredients into the menu because it gives guests a unique taste of the destination.
13. What advice would you give to young chefs considering a career in the luxury yachting industry?
Be prepared for an intense pace, physical work, and constant adaptation. But if you love challenges, nature, and cooking beyond the boundaries of traditional kitchens, this career can open doors to the world. I recommend training such as the STCW course and continuous improvement not just in the kitchen, but also in interpersonal skills.
14. Lastly, do you have a message for future guests?
Come with an open mind, ready for new experiences both on the plate and in daily life. My mission is to make every meal a memorable part of your journey, not just a meal. Enjoy, ask questions, communicate and I’ll make sure your gastronomic experience is nothing short of perfect.
