Christopher Darrell Brayshay is a 28-year-old British and South African chef seeking a position as a sous chef on a yacht over 70m. He has over 10 years of culinary experience in restaurants in the UK, Switzerland, and South Africa, most recently as a senior sous chef at a Michelin-starred restaurant in Yorkshire. He is completing his STCW 95 maritime certification and hopes to further his career in the yachting industry, bringing his skills and passion for cooking.

1. Christopher Darrell Brayshay:
Resume 2016
Date of Birth: 13/12/1987: Age 28
Nationality: South African / British
Marital Status: Single
Mobile No. +447889166180
Email: cbrayshay@btinternet.com
Passports: British / South African
Driving License: Full clean UK
Current Location: UK
Excellent health, No tattoos, No criminal record,
Personal Profile:
Currently working in the Yorkshire Dales at The Yorke Arms 1* Michelin Star restaurant. After four really
great years here I’m ready to pursue my lifelong dream to become a Yacht chef. I am really looking forward
to a brand new challenge and venture within the industry.
I am extremely adaptable, friendly, and thrive under pressure. I am always willing to do more than what is
expected of me, I am a very goal orientated person and strive to achieve them. I feel with my knowledge
and experience I have lots bring to your team. I am a very open minded person and feel passionate about
learning new things and look forward to the challenges that lie ahead.
Objective:
I am looking to further my career into the yachting industry and to secure a position as a sous chef on board
a 70m + M/Y. I am open to either a private or charter yacht.
Culinary Qualifications:
 City and Guilds Chef Diploma (Distinction) The Chef School, Valley of 1000 Hills, Durban, South
Africa 2005
 Pastry Chef Diploma (Distinction) 2006 & Pastry chef of the Year 2006
 Fire Training and First Aid Course
 Wine course & exam
 Sushi course
 Lindt Chocolate course

2. Page 2
Maritime Qualifications
 ( I will be completing my STCW 95 course & Eng1 in September)
Previous Work Experience
April 2012 – July 2016: “Senior Sous Chef” The Yorke Arms Restaurant with rooms 1* Michelin
Joining the team at The Yorke Arms has been a great experience for me to broaden my knowledge. I
have been responsible for the running of the kitchen in the Head Chefs absence, maintaining the high
standard expected of us. Looking after the 45 seater restaurant as well as 20 staff meals. I have also
been really involved with new menu planning and creating new dishes as we are always keeping up to
date with the new trends. We offer both an A la carte and 5 or 8 course tasting menus.
I am very versatile in all areas of the kitchen. We also boast a huge kitchen garden which is amazing
when you just walk outside and pick your own produce.
December 2011- April 2012: Private Chef Bramble Ski & Haute Montagne
Verbier, Switzerland
This was an amazing 5 months of my life being privileged enough to work in some of the finest properties
in the Swiss Alps. I was responsible for up to 12 guests and their friends sometimes. This involved
breakfast, afternoon tea “Cakes, Pastries, Scones, Macaroons and Sandwiches”, Canapes with pre
dinner drinks and usually a four course dinner. This was 6 days a week.
I did occasionally still manage to sneak in a few hours of snowboarding making the most of my location.
May 2010 - December 2011: Toravaig House Hotel
Isle of Skye, Scotland
I started working here as Sous chef but within the first 3 months I got promoted to head chef. It is a really
small intimate boutique hotel with just 9 bedrooms. Daily changing small menus which included Amuse
Bouche, Intermediate and Pre Dessert. 2AA Rosette The produce I got to experience here was out of this
world, so fresh especially the fish with local day boats fishing every day and just turning up at the kitchen
door. I also had a great amount of foraging opportunities. Whilst there I was lucky enough to have won
Rising Star Chef of the Year 2011 at the Scottish hospitality awards and be featured in the book Relish
Scotland.
June 2008 - May 2010: The Glenmoriston town house hotel
Inverness, Scotland
The hotel consisted of two restaurants Abstract which was 3AA rosettes and Contrast brasserie.
In June I began working in Abstract as a chef de partie on starters where I really learnt so much. After 6
months I was promoted to Jnr Sous chef and was moved onto the pastry section which I thoroughly
enjoyed and gained further valuable knowledge of breads and pastierie and really got show case my skills
and passion for pastry. After another 6 months I was asked if I would like to take on another challenge to
become Head chef of Contrast Brasserie which I accepted. Within the first 3 months we gained 1 AA
rosette and best Scottish Casual Dining Restaurant 2009.
October 2007 - May 2008: Umami Restaurant
Salt Rock, Durban, South Africa
Here I was chef de partie responsible for the running of the starters and dessert section of the 40 seater
restaurant. We were a very small team which opened lots of opportunities to move and work together with
the head chef on the sauce section.

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July 2007 - October 2007: Royal Sechaba Food Services and Unilever
Umhlanga, Durban, South Africa
Responsible for: Function duties, pastries distribution, hot meal production. HACCP standards adhered
to at all times. Reason for leaving: offered opportunity to gain further experience in a fine dining
establishment.
Interests
I thoroughly enjoy learning new things and meeting new people. I enjoy socialising and in my spare time I
like to run or go Mountain biking. Skiing and snowboarding have been a huge part of my life along with a
variety of other sports. When I’m not out and about you will probably find me with my head in a pile of
cook books researching.
 References
Name: The Yorke Arms – Frances Atkins
Tel: +441423755243 Email: enquiries@yorke-arms.co.uk
Name: Bramble Ski & Haute Montagne – Natasha Robertson
Tel: +41225349774 Email: info@brambleski.com
Name: Toravaig House Hotel – Anne Gracie & Ken Gunn
Tel: +441471820200
Name: The Glenmoriston Town House Hotel – Barry Larsen
Tel: +441463223777 Email: reception@glenmoristontownhouse.com
Name: Umami Restaurant – Talya Cockerell
Tel: +27837785254
Character References
Name: Roger Olive - Head Chef at the Yorke Arms
Tel: +447737840184
Name: Robin Hinton- Au Barr None, Durban, South Africa
Tel: +27844334928 Email: robinhinton@hotmail.com