In the galley with Nicholas Street-Brown

Sole chef on a 56m Perini currently based in Antigua.

David Thompson, the Australian chef, his knowledge of Thai food is incredible!

Olive oil, salt and vinegars

Thai Food by David Thompson, Momofuku by David Chang , The French Laundry by Thomas Keller. All of these books inspired me in a big way at different stages of my career.

Kitchen aid, Vitamix and Japanese mandolin

Kitchen aid or something similar, I can do so much with it. The grinder attachment makes the best falafels!

Generic edible flowers, truffle oil and foie gras

Cauliflower, chickpeas, tahini

A yoghurt panna cotta I made for a group of charter guests one night and they requested it another 3 times on a 10 day charter

Rick Stein – he’s super interesting and well travelled and what better person could you find to be plucking ingredients from the ocean!

Literally everything funk, soul, hip hop, rock I am a massive music buff. I’ve even got collaborative playlists with other crew members, my favourite is galley vibes!

Keep the crew healthy, happy and well fed! It will make your relationships on board better and life easier.

And what bit of advice can you give to figure out where to go? There’s many to be fair, we are quite often at anchor and on charter so I have to send someone out to shop for me so I put my trust in them to pick the right ingredients. Also using agents can have its complications when it comes to both being on the same page.

Probably thinking of new dishes all the time. It can be quite challenging cooking for 12 crew and 12 guests on a two week charter.

I think in any industry it is finding your happy place where you can bounce off people and thrive in a positive environment, but finding that isn’t always easy.

They’re probably right a lot of the time. There’s a lot of prima donnas out there who don’t have the skills but come with a big attitude. But on the reverse there’s a lot of good guys out there who have spent years putting in the hours and and really learning their craft.

It’s their choice and I’m here to feed the crew and guests. Whatever they decide I’ll cater for it!

Someone once sent me a load of llama to cook up, I wasn’t really sure what to do!

I had a New Year’s Eve booked out restaurant and we lost all power 10 minutes before guests started to arrive and our main cooking appliances were all electric but we pulled through! I was super proud of the whole team that night.

You don’t really know if they’re good in a sit down interview but a good personality and positive attitude always helps and you can guide them in most other areas.

I think get clever with your veggies, keep an eye on what and how many chemicals you’re using especially working on water, even better if you can eradicate it.

Use everything!

Probably playing sport as a profession or getting paid to make music.