Sebastian Amberville

Experience

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  Mas de la coutettaz The Farmhouse luxury hotel

  Dec 2012 - May 2013

  Head chef

  As Head chef at the Farmhouse I had many responsibilities which included Heading up a small brigade. Menu planning, all cleanliness of kitchen areas, budgeting and accounting, all food provisions, preparing a 5 course dinner each evening. Each evening we Cook for up to 30 guests staying in the hotel and up to 60 with the Restaurant. The job was very rewarding. I had great produce to work with and I could create some imaginable dishes.

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  M/Y Sea Dream

  Apr 2013 - Aug 2013

  Head Chef

  As head chef onboard the yacht I am in charge of provisioning the best of produce all over the Mediterranean. Cooking for 12 crew and maximum of 12 guests onboard the yacht. This job requires perfection on varied levels including. Cooking at a very high standard and using all new techniques, all menu planning with all diets, and intolerants catered for, the ability to source some fantastic produce and cook with great local produce. The ability to work well in a team and enjoy the creative concept of the job. Show less

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  The red lion brasserie

  Aug 2013 - May 2015

  Head chef

  As Head chef I’m in charge of liaising with all suppliers, new menus and Development., I am Working with a large brigade. Ensuring all areas of food hygiene standards are maintained and heading up a motivated team.. Im also trained in accounting and using p&l, working to a profitable gp of 72%, managing staffing, and the overall running of the kitchen.

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  Cucina catering

  Aug 2013 - Jun 2014

  Head Chef

  As Head chef I’m in charge of a brigade of 20 + chefs. My duties consist of planning and development of new menus and training of all staff with current up to date trends, techniques & Health and Safety. Generation of four casts of sales for monthly and quarterly targets, liaising with Clients with delivery and presentations. To maintain a very high GP and being conscious of food costs and implementing procedures to control waste management. The site cooks for on average of 2000- 5000 persons Daily in Contract catering which is 70% of our business. We have the Fine Dining side of the business which is very profitable. We cater for all events i.e. canapé parties; sit down dinners, weddings which are all bespoke and tailored around our Clients. Show less

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  M/Y Lady In Blue

  Jun 2014 - Apr 2015

  Head Chef

  As head Chef on board the 43m I am in charge of cooking for the crew of 7 and guests up to 15. The boat has an awesome itinerary sailing all round the Mediterranean. This job is fantastic as I can source some of the finest provisions and work with some awesome Ingredients. I also have a very well equipped galley allowing me to produce exquisite results. This season I worked the whole summer on board and now I am cooking for the family In Beirut until the end of the month.

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  M/Y Balista 50m

  May 2015 - Oct 2016

  Head Chef

  As Head Chef on board I’ve had a very challenging season, which I’ve executed with distinction. I’m cooking for 10 crew and 12 guests Daily, sometimes 20. This season We’ve had 6 charters all of which have been Same day turn around and currently boss trip for 1 month .I’ve also catered for many parties on board up to 60 persons, parties ranging from taster menus to Canapé Parties etc..

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  M/Y Mon Plaisir

  May 2017 - Oct 2017

  Head Chef

  As Sole chef onboard, I cooked for 9 crew & up to 10 Guests, the itinerary this season was Sardinia & Napoli, Corsica & the French Riviera. This vessel was both private and charter. This season was a very busy summer with boss trip and several charters. This season I had a lot of flexibility, so I ensured our guests had full use of the top Provisioners available. I learnt a lot this summer having to plan menus daily, weekly & monthly keeping in line with many restrictions due to intolerances, also keeping my food very fresh & Seasonal. Also, id like to mention that the boss would live inboard for a few months at a time and leave seconds before the upcoming charters so organization and working closely with provisioners were essential. Show less

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  M/Y Sequel P 56m Charter

  Oct 2017 - Jan 2019

  Head Chef

  As Head chef onboard, I cooked for 13 crew and up to 12 guests, I also had the assistance of another chef that provided very healthy crew meals and assisting me with my preparation under my direct supervision. My job required me to work closely with my owners, pertaining to their specific dietaries and working a busy back-to-back Charter schedule, which I really enjoyed. The first season we were based out of Antigua, where we were in the Charter Boat Show. We then went into season on boxing day and did 6 charters in the season followed by a few weeks of the principal onboard. The boat made its descent on the crossing in April to Shipyard in Palma at STP. We then had a refit for 2 months then went off to Montenegro to start our 1st trip of the season. We smashed the season with 10 charters back to back and 2 weeks of the principal onboard. Show less

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  M/Y Ecstasea

  Feb 2019 - Jun 2020

  Head Chef 2:2 rotation

  As Head chef onboard, I was in charge of the whole operation of 4 chefs rotationally cooking for 26-30 crew daily and up to 12 guests. My job required a fine level of attention to detail, Immaculate cleanliness, fully stocking of the yacht & departmental accountancy. This year has been a very challenging year due to COVID – 19. I had to incorporate many safe- guards and implementations of food handling to minimize any risk of the virus arriving on the vessel. Also, in light of the pandemic I have been running the whole galley operation with 26 crew as a sole chef. Dealing with full boss and crew stock up for the season & implementing new deep cleaning operations into the SMS. My role onboard as Head Chef was to cook for the main Principals with their specific dietary requirements, each chef onboard had a specific field, mines Sushi, Mediterranean style cooking & specialty meats, fish & fine dining. I also like to assist with the cooking of crew food, my main focus was to cook fantastic crew food catering for all dietaries and providing lots of variety. The crew are always a massive factor on any boat, I also prepared their favorite birthday cakes, would do themed evenings and would always push out all the stops whilst serving the best meat & seafood whilst being under budget. Show less

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  M/Y Stella Maris

  May 2023 - now

  Head Chef