Head Chef James Watson - British
James has always loved food and cooking so it only seemed natural to follow that path as a career. He completed his training in hotels in London and the Cotswolds and has now been cooking professionally for over 20 years. Six of those years have been on the sea on yachts of various sizes. He enjoys to cook all types of cuisine but if asked, at a push, he would say Asian Fusion cuisine is his favourite style to cook. He loves working on yachts due to the access he has to great produce and the ability to provide a high class service.
Head Chef Andrew Brown - British
Andrew is from Bristol, UK and offers 20 years of high-end international culinary experience. During the formative years of his career, Andrew worked under the stewardship of Rick Stein and as Head Chef alongside Mitch Tonks. More than anything, these two appointments realised Andrew's deep passion and honest respect for working with the finest ingredients nature has to offer; a philosophy he was able to further hone on the next phase of his career which saw him take to the seas as a personal chef onboard MY Dilbar.
Interior Support Eva Barber - Danish
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Sous Chef
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Sous Chef
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