Elizabeth Wyatt is a British/Australian chef with over 30 years of experience cooking on yachts and in private homes around the world. She has worked as head chef on yachts ranging from 27m to 59m in length, cooking for owners, guests, and crew. Her culinary skills encompass macrobiotic, Oriental, Mediterranean, vegetarian, and other cuisines. Wyatt is meticulous about cleanliness, organization, and meeting all dietary needs. She provides references from past captains and employers.

1. ELIZABETH A. WYATT
E-MAIL libjorclau@yahoo.co.uk
NATIONALITY British/Australian
AUST. PASSPORT NO; N9903087 24/04/2024
BRITISH PASSPORT NO; 520397097 23/10/2023
D.O.B. 14/01/1966
HEALTH: ExcellentNoSmoker
HEIGHT: 169cm
WEIGHT: 60kg
CONTACT: +61(0)451 030 501 SKYPE: elisabeth.wyatt
+33(0)618885412 WhatsApp
B1/B2 30/10/2016
ENG1 MEDICAL 30/05/2017
MARITAL STATUS Single
French Driv.Lic 09.01.2030
Australian Driv. Lic 18.04.2020 Languages
English & French
I discovered my passion for food when I was very young and enjoy cooking now as
muchas 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, bringingthem together in my own distinctivestyle.

2. 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 mygalleyand dailyworkingenvironment.
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.

3. YACHTING & VILLA EXPERIENCE
M.Y.ELSEA 43m HEAD CHEF May 2011 to present day
Location: Mediterrean
Duties: My current position has me working with a high profile Russian family who entertain
on their yacht every year extensively for the summer season from May through to October. My
schedule for their meals will vary from family style for a large group to a dinner with Russian
dignitaries. They have enjoyed my Mediterranean style with light accents of traditional Russian
added in when suitable. When cooking for large groups of about 16/18 people it has been
important to present a wide choice of fare to please all palates! I often have to find a balance
when cooking for a range of appetites and cultures, finding the right balance of meat orientated
dishes, but also light healthy style dishes
M.Y. LEGEND 50m RELIEF HEAD CHEF JAN 2011
Location: Mediterrean
Duties: 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 50m HEAD CHEF MAR 2010 – NOV 2010
Location: Mediterrean
Duties: 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 46m HEAD CHEF JUNE’09 –NOV 2009
Location: Mediterrean
Duties: 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 40m HEAD CHEF MAR’08 – NOV2008
Location: Mediterrean
Duties: 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

4. 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 50m HEAD CHEF OCT’06 - SEPT 2007
Location: Mediterrean, Carribean, Bahamas & USA
Duties: I was asked to return to MY Pestifer for a period of time as the owner’s personal chef,
only to be on board and cook when they were on board. My role and responsibilities were the
same as when I was last on board (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, handling all supplies and provisioning for the galley and at times for the interior when
required throughout the cruise.
VILLA DELAL HEAD CHEF MAR’05 – OCT 2006
Location: Villefranche Sur Mer
Duties: I was employed on a full time basis to chef for a Russian family and his guests in their
home in Villefranche-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 with it always being appreciated and enjoyed.
M.Y. SENSES 59m HEAD CHEF AUG’04 – OCT 2004
Location: Mediterrean & Spain
Duties: 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 JULY 2004
Location: St Tropez
Duties: 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 were no
other staff available to do so.

5. M.Y. NIZAM 35m HEAD CHEF MAY’03 – OCT 2003
Location: Egypt, Mediterrean
Duties: 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 50m RELIEF CHEF NOV 2002
Location: Mediterrean, USA
Duties: 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 on board.
M.Y. SHALAMAR RELIEF CHEF OCT 2002
Location: Mediterrean, Carribean
Duties: 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 50m HEAD CHEF JAN’98 – SEPT 2002
Location: Mediterrean, Carribean, Bahamas, USA, Spain
Duties: I had been on Pestifer since the shipyard, fve 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.

6. • In the last year aboard Pestifer I was joined by a second chef who cooked
for the crew and assistedme 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 40m HEAD CHEF OCT’97 – NOV 1997
Location: Spain
Duties: 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.
M.Y. LADY ANNE 50m HEAD CHEF MAY’97 – SEPT 1997
MR&MRS FISHERS PALM BEACH RESIDENCE HEAD CHEF DEC’96 – MAY 1997
CHEF M.Y. LADY ANNE PB 50m HEAD CHEF SEPT’96 – DEC 1996
Location: Palm Beach, Mediterrean
Duties: 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. 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.
S.Y. GITANA IV 27M CHEF/STEWARDESS APRIL’95 – SEPT 1996
Location: Mediterrean
Duties: 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.

7. M.Y. BELINKA 35m CHEF/STEWARDESS NOV’94 – APRIL 1995
Location: Mediterrean
Duties: My duties entailed catering for various dinner parties, cleaning, maintaining and
general upkeep of the interior and exterior of the yacht.
QUALIFICATIONS
• 2016 Refresher Fire Prevention & Fire Fighting STCW MCA
• 2012 Elementary First Aid STCW MCA
• 2006 Fire Prevention & Fire Fighting Course STCW MCA
• 2006 Personal Safety & Social Responsibility Course STCW MCA
• 2004 Elementary First Aid STCW MCA
• 2000 Personal Survival Techniques STCW MCA
• 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
•

8. REFEREES
BUSINESS:
CAPT. JONATHAN STONE
M.Y. ELSEA
+33 618 86 83 25
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
334 North Woods Road
Palm Beach 33480 FL.
+1 561 758 9188
CHARACTER:

9. 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.