CHARTER DELIGHTS ON BOARD GALENE
Interview with Chef Jack Brown
Whilst the ultimate charter experience may be one of plain sailing, when it comes to the culinary journey, we all want the chef to cook up a storm. Tasked with just that is Jack Brown – the experienced superyacht chef on board the popular 55-metre Amels 180 charter yacht GALENE. He explains how the gastronomic adventure adds to those all-important memorable moments.
“Working on a charter boat typically means that I can lure guests out of their culinary ‘comfort zones’,
giving them the wow factor from their charter experience.”
– Chef Jack Brown –
There’s a delicate balance when it comes to challenging taste buds, delivering unique dining experiences, catering to food preferences and fitting in with broad expectations and itineraries.
“Dining requirements can vary hugely onboard, and I enjoy the challenge of adapting my style to the various guests. I always try and encourage our guests to try dishes and styles they wouldn’t normally encounter. Juggling the age ranges can be fun with dishes enticing enough for younger guests, whilst simultaneously appealing to the often more developed palate of the parents. I mostly go for a fine dining approach, with slightly lighter lunches to permit the continuation of water activities in the day time, and more elegant sophisticated affairs in the evening.”
The gastronomic delights play an integral role in the success of a charter. It’s not just about serving up mouth-watering dishes and exquisite fine dining, it’s about the entire dining experience.
“It’s all part of creating those all-important memorable moments that we hope they will be reminiscing over for months to come. One such memorable experience was a 60th birthday extravaganza on board. The night featured magicians and live musicians, as well as a sensational firework display afterwards. The show enabled me to up the tempo on the cuisine and ‘let loose’ with an ultimate tasting menu, oysters, caviar, foie gras, Wagyu beef and turbot. You name it, I cooked it.’’
Every chef has their own culinary style and for Jack that is what he calls ‘Modern European’, pulling in ingredients and flavours from all over Europe, It’s about being creative but also keeping things simple and trying to get the most out of the ingredients as possible.
“The dish I absolutely love to create is a Dark Chocolate Pavé with Crème Fraîche Sorbet, Macerated Cherries and a Ras El Hanout Caramel Shard. I think it ticks every box – sweet, refreshing, crunchy, soft with a surprising hint of spice.”
Travel and access to the finest or new and unusual ingredients are some of the many influences that filter through to the onboard cuisine. Jack pairs this with a culinary journey that really starts at the source and draws inspiration from the search for those key elements for his dishes.
“I love to wonder around the markets, fish stalls and butchers to see what is on offer. A favourite has to be the Antibes market, where I really enjoy sitting with an espresso and seeing which stalls pull in the biggest local crowd; they always have the best and finest ingredients.”
For over 13 years, British-born Jack has fine-tuned his flair for cooking in many professional kitchens around the world including several Michelin Starred establishments, notably The Ledbury in London.
at a glance
- Amels 180 (55.0 metres / 180 ft)
- Delivered 2020
- 671 GT
- 12 guests, 12 crew + Captain
- Interior Design by Laura Sessa
- Exterior Design by Tim Heywood
- Naval Architecture by Damen Yachting