1. ELIZABETH A. WYATT
E-MAIL libjorclau@yahoo.co.uk
NATIONALITY British/Australian
D.O.B. 14/01/1966
HEALTH Excellent, Non Smoker
HEIGHT 169cm
WEIGHT 58kg
CONTACT +33 618885412 or +33 493401972
ADDRESS Domaine du Malbosc
200 Ave. de St Exupery, GRASSE 06130
I discovered my passion for food when I was very young and enjoy
cooking now as much as I did 30 years ago!
My love of food and my extensive worldly travels have led me to
discover many different styles and origins of cuisine with great
enthusiasm. This is where my diversity has originated, as I tend to
take some influences from all I have learnt and tasted, bringing
them together in my own distinctive style.
I take great pride and joy bringing a meal together with fresh,
innovative, light and, healthy unconstrained creativity, resulting
in dishes to please both eye and palate. When creating menus I am
very attentive to ensure I meet every need for whomever I am
cooking for.
I am a very meticulous, tidy, organized person, paying particular
detail to cleanliness and hygiene, which reflects in my galley and
daily working environment.
My culinary capabilities include a thorough knowledge of
Macrobiotic, Oriental (Malaysian, Chinese, Japanese & Thai)
Mediterranean, Vegetarian and English cuisine, with a further
knowledge of Italian, Indian, Moroccan & recently the Raw Food
diet.

2. YACHTING & VILLA EXPERIENCE
APRIL 2011 - CURRENT M.Y. ELSEA - HEAD CHEF
JAN 2011 M.Y. LEGEND – RELIEF CHEF
MAR’10-NOV 2010 M.Y. SHANDOR – HEAD CHEF
JUNE’09 –NOV 2009 M.Y. HOKULANI – HEAD CHEF
MAR’08 – NOV2008 M.Y. YIANIS – HEAD CHEF
OCT’06 - SEPT 2007 M.Y. PESTIFER – HEAD CHEF
MAR’05 – OCT 2006 VILLA DELAL – HEAD CHEF
AUG’04 – OCT 2004 M.Y. SENSES – HEAD CHEF
JULY 2004 VILLA ST.TROPEZ –HEAD CHEF
MAY’03 – OCT 2003 M.Y. NIZAM – HEAD CHEF
NOV 2002 M.Y. IROQUOIS – RELIEF CHEF
OCT 2002 M.Y. CHALAMAR – RELIEF CHEF
JAN’98 – SEPT 2002 M.Y. PESTIFER – HEAD CHEF
OCT’97 – NOV 1997 M.Y. SANTA CRUZ TRES – HEAD CHEF
MAY’97 – SEPT 1997 M.Y. LADY ANNE – HEAD CHEF
DEC’96 – MAY 1997 MR&MRS FISHERS PALM BEACH
RESIDENCE – HEAD CHEF
SEPT’96 – DEC 1996 M.Y. LADY ANNE PB – HEAD CHEF
APRIL’95 – SEPT 1996 S.Y. GITANA IV – CHEF/STEWARDESS
NOV’94 – APRIL 1995 M.Y. BELINKA – CHEF/STEWARDESS
ADDITIONAL WORK HISTORY
MAY 1999 Comi-Chef, Greenhouse Restaurant, Knightsbridge London
NOV 1994 Waitress/Kitchen hand, North Beach Café, Cannes France
JAN ’92 – JUNE’94 Chef/Sole Proprietor, Simply Food Catering, Perth Australia
JAN ’91 – JUNE’94 Photographer/Sole Proprietor, Libby’s Photographic, Perth
JUNE’90 – JUNE’94 Manager, Rabbit Photos, Perth Australia
JULY’87 – APRIL‘90 Photographer, Boat Torque Cruises, Perth Australia
NOV’86 – JAN’87 Photographer for 12 M Trials Americas Cup, Perth
NOV’84 – MAR’85 Waitress, Esplanade Hotel, Perth Australia

3. QUALIFICATIONS
 2006 Fire Prevention & Fire Fighting Course STCW
 2006 Personal Safety & Social Responsibility Course STCW
 2004 Elementary First Aid STCW
 2000 Personal Survival Techniques STCW
 2000 National Ski Patrol in Outdoor First Care
 2000 Update of Cardiopulmonary Resuscitation & Emergency
Cardiac Care Provider
 Cardiopulmonary Resuscitation & Emergency Cardiac Care Provider
 Mt Lawley Technical College – Diploma of Photography
DETAILED WORK EXPERIENCE
M.Y. LEGEND RELIEF CHEF
Having worked for the captain and chief stewardess on a previous vessel I
was invited to take the relief head chef position whilst their chef was on
holiday. The vessel remained in the yard for this period.
M.Y.SHANDOR HEAD CHEF
I joined the vessel whilst she was in the yard having work done. The yacht was
privately run with a schedule which took us extensively around the
Mediterranean. I provisioned and cooked for the 12 crew and up to 10 guests
throughout the year. I was fully aware the yacht was for sale, which lead to
wintering in Barcelona and downsizing the crew on board.
M.Y HOKULANI HEAD CHEF
I was employed for a busy charter and private summer season, accommodating the
yacht owners demanding schedule with high profile guests, sometimes requiring
24hr service.
M.Y .YIANIS HEAD CHEF
I was employed for the summer season on board Yianis which when we were not
on charter the boss utilized the yacht as his office and second home. We had a very
busy, but enjoyable, schedule, which, teamed with a great crew, made for an
amazing season. The teamwork on board was the key to a fun and very successful
season.
M.Y.PESTIFER HEAD CHEF
I was asked to return to Pestifer for a period of time as the owner’s personal
chef, only to be onboard and cook when they were onboard. My role and
responsibilities were the same as when I was last onboard (detailed further
down) cooking for the owners, guests and crew, maintaining a specified
diet for the owner and any special dietary requirements for all guests,

4. handling all supplies and provisioning for the galley and at times for the
interior when required throughout the cruise.
VILLA DELAL HEAD CHEF
I was employed on a full time basis to chef for a Russian family and his
guests in their home in Ville-Franche-sur-mer. The house was staffed with
7 full-time employees whom I also cooked for all year round. The summer
seasons were always busy with a houseful of guests, arriving with little
warning, a number of functions ranging from Birthday parties to sit down
formal dinners sometimes up to 18 guests. In the winter months I would
travel to the owners chalet in Courcheval and take care of the cooking there
for a period of a month at a time. This was a diverse situation to Yachts yet
still very satisfying. I enjoyed the freedom and flexibility, which my
cooking took on whilst cooking for this Russian family. I was given the
freedom to use all my skills and tastes with it always being appreciated and
enjoyed.
M.Y.SENSES HEAD CHEF
I was employed on a relief basis when they found themselves down two
chefs. This was during a busy charter season and I was required to come in
and take up the position without any hand over. Again I seem to welcome a
challenge and found this very pleasant and enjoyable cooking for people
who were very appreciative of the food I prepare.
VILLA ST TROPEZ HEAD CHEF
I was employed to cater for an English family and their guests, up to 16
people. I provisioned on a daily basis for fresh local produce, every day
three/four course meals as well as high tea and aperitifs for cocktail hour.
They enjoyed several dinner parties with guests. I was required to serve the
meals and prepare the table to a high standard, as there was no other staff
available to do so.
M.Y.NIZAM HEAD CHEF
This was a delivery of a yacht from Egypt to Antibes, France. I was required
to cater, provision and maintain the interior of the yacht for the crew of four
during the delivery.
M.Y. IROQUOIS HEAD CHEF
This was a relief position whilst the chef was on vacation. I was required to
accompany the yacht on the crossing, provisioning and catering for the 12
crew onboard.

5. M.Y.CHALAMAR HEAD CHEF
This was a relief position whilst the head chef was away on vacation. The
yacht was in the yard preparing for a crossing for the Caribbean. I was
required to detail & clean the galley after a heavy charter season, as well as
cater for 14 crew on board and re-provision the galley ready for the
crossing.
M.Y.PESTIFER HEAD CHEF
I had been on Pestifer since the shipyard, five months prior to launch. The
owners employed me themselves on the strength of my macrobiotic
cooking knowledge and skill.
My role and responsibilities included:
 Catering to the owner’s macrobiotic dietary requirements with up to
6 onboard guests with a variety of individual needs and a crew of 15.
It was often very challenging to cook for the owners of Pestifer as
they frequently changed their diets depending on their current
health regime. I willingly, and with ease, adapted to these needs.
 I was required to present a different variety of three menus, with a
selection of appetizers, hot and cold, to the owners every two days,
so they could choose what they wanted to eat.
 Since 2000 I accompanied them to their home in Los Angeles for the
months they were not on the vessel, where I continued to cook for
them and their guest and any staff. This was always over
Thanksgiving, Anniversaries and Christmas, and included large
functions and parties up to 35 guests.
 In the last year aboard Pestifer I was joined by a second chef who
cooked for the crew and assisted me in cooking for functions up to 60
guests.
 The yacht cruised the Mediterranean for the summer months and
traveled to the Caribbean each year for the other 6 months. I was
responsible at all times for the full provisioning, orders, supervision
and maintenance schedule of the galley aboard the yacht and my
kitchen in their L.A. home.
M.Y.SANTA CRUZ TRES HEAD CHEF
Employed in a temporary position to cater for a two week Russian charter.
There were 12-charter guests and 7 crew, cruising Spanish waters. I was
responsible for all provisioning, menu planning and working within a
budget.
PALM BEACH RESIDENCE HEAD CHEF
My position as chef aboard the motor yacht Lady Anne lead to the
invitation to join the owners at their Palm Beach home, cooking for them
their family and guests.

6. M.Y. LADYANNE PB HEAD CHEF
Initially employed to cater and provision for the owner, 8 guests and 8
crew, with no special requirements. However, after joining the vessel I
became aware of the owners diet of macrobiotic cuisine. I took an
enthusiastic interest in this style of cooking, which quickly lead to my
further study of macrobiotic cooking. Consequently the owner, who
previously had always cooked for herself, allowed me to continue to cook
for her. I was therefore able to accommodate both the owner’s macrobiotic
diet and her guest’s preferences. I was solely responsible for the daily
planning of menus, provisioning of the yacht during her frequent cruises of
the Cote d’Azur and Mediterranean.
S.Y. GITANA IV CHEF/STEWARDESS
My duties involved cooking, provisioning, onboard housekeeping, laundry
and the ships accounts. When required I would help on deck with the
servicing of winches, sanding and general maintenance of the interior and
exterior of the yacht. From April ’95 the yacht spent the summer months in
Italy, after which the yacht was taken to the Cannes Regatta and the
Nouilargue, returning for the winter in Antibes.
M.Y BELINKA CHEF/STEWARDESS
My duties entailed catering for various dinner parties, cleaning,
maintaining and general upkeep of the interior and exterior of the yacht.
REFEREES
BUSINESS: HELEN GRENSINGER
House Manager Villa Delal
+33 610440838
CAPT. CHRIS STOPFORD
M.Y. PESTIFER
+44 7979 48543
MR. NEIL CHESTON
Camper & Nicholson’s
+33 612103733
CAPT. GEORGE OVEREND
M.Y. PESTIFER
+242 362 1087
MR. & MRS J. FISHER
Owner of M.Y. Lady Anne PB

7. 334 North Woods Road
Palm Beach 33480 FL.
+1 561 758 9188
MR. GIANLUCA FENUCCI
Manager M.Y. Lady Anne
+39 3483390454
CHARACTER: MR. WILLIAM FOSTER
London
+44 1892 782 197
MRS. SALLY KNIGHT
Rep. of Hollywood Reporter/ Jazz Vocalist
+33 613247658
REFERENCES ATTACHED:
CAPT. CHRIS STOPFORD M.Y. PESTIFER
CAPT. DES SONNTAG M.Y. LADY ANNE
JOHN JULIEN CAMPER&NICHOL.
RUSSEL WILSON BOAT TORQUE
WILLIAM FOSTER CHARACTER REF.