Flavors at Sea: The Culinary World of Project X's Head Chef
Onboard Project X, every detail is designed to impress, and the cuisine is no exception. At the helm of the galley is Head Chef Dean, whose culinary expertise and global palate have been shaped by over two decades in professional kitchens, including 14 years on yachts. More than just a chef, Dean is a storyteller, using ingredients, technique, and creativity to craft bespoke dining experiences that match the breathtaking destinations Project X explores. From refined American-inspired dishes to beachside sushi bars, Dean’s approach is personal, dynamic, and always unforgettable.
Can you tell us a bit about your background and what led you to become a chef onboard luxury yachts like Project X?
I've always had so much love for the ocean growing up in a small beachside town, while cooking also became second nature to me since the age of 13. I thought about how I can combine both my passion for cooking, being around the ocean, and travelling the world to see different cultures and cuisines. Yachting ticked all of those boxes!
What sets the culinary experience onboard Project X apart from dining at even the finest restaurants on land?
Think of it being a restaurant customised to your food wants and needs. If you want a 10 course multi course degustation or the best smashed burger, that's what we will do. In particular Project X is all about bringing different guest experiences and the chefs in front of the guests, whether it's our famous beach BBQ setups on remote beaches, a full sushi bar omakase style by the pool, or an intimate dinner by the ocean on the aft.
How do you tailor your menus to suit the tastes and preferences of each charter group?
Honestly after 14 years I've learnt one thing, leave your ego at the door and give the guests what they want! I really take in consideration not only their preferences, but where they are from which helps me figure out how they might eat. After the first day I like to go have a chat with the guests to see if i'm on the right track and if not adjust to their liking.
What’s a signature dish or dining experience that guests can look forward to during their time onboard?
I think it really depends where they are from, in particular if we get guests from the United States I will do refined dishes with American flavours. For example Big Mac Bao Bun or Buffalo Cod with Ranch Caviar. If we have a small group it would have to be the sushi bar by the pool.
With Project X exploring such incredible destinations, how do you incorporate local ingredients and flavors into your onboard menus?
I think it's super important to have hints of local ingredients but not solely relying on using only local ingredients. It's become very easy, especially in yachting, to get anything from anywhere around the world so the guests don't have to go without. I think using some local ingredients like organic mangos or coconuts from a Caribbean island is just as important as getting their favourite brand of whatever from Europe or the States.
As Head Chef of Project X, Dean isn’t just feeding guests, he’s curating journeys through food. With a deep respect for individual tastes, local ingredients, and the power of a well-executed meal, he ensures that every dish served onboard feels like it was made just for you. His passion for cooking, paired with his love for the ocean and exploration, is what sets Project X apart. Wherever the yacht may anchor next, one thing is certain: An exceptional culinary experience awaits.
