Page 43 - TheEdge_AutumnWinter_2016

TALK TO A BROKER ABOUT CHARTERING A YACHT CHARTER@BURGESSYACHTS.COM
41
“
Micail got it absolutely spot on. The presentation, quality of food and execution was all absolutely faultless.
Unbridled
58.2m (191ft)
BUILT
2009, Trinity Yachts, USA
GUESTS
12 in 6 cabins
CRUISING SPEED
13 knots
CREW
13
WINTER
Caribbean
FOR CHARTER FROM
USD 270,000 PER WEEK
Micail Swindells, chef on
board the 58.2m Trinity yacht UNBRIDLED talks liquid nitrogen, Monaco markets and cheese sandwiches.
» My culinary journey started at the
age of 13, I attended culinary college between the ages of 15-17 before moving to London and getting my irst job in a Michelin star restaurant. I have since worked for Marcus Waring’s Texture and Devonshire Terrace. I then made the move into superyachts and ive years later here I am. I simply fell in love with the kitchen environment.
» I love to cook modern, light, healthy and beautiful cuisine. I try to keep up with current culinary trends, which can be tricky when you are constantly on the move but having an owner who is happy to ly anything in from anywhere in the world obviously helps.
» Provisioning is a huge part of my job and the markets in Monaco ofer good quality products.
» I simply couldn’t live without sea buckthorn, chardonnay vinegar and salt – anything can taste great with some decent salt and vinegar. But also liquid nitrogen is a great tool!
» If I was cooking just for me I would make myself a cheese and tomato ketchup sandwich with a slice of onion and. it has to be English cheddar.
Micail was awarded second prize at the annual Genoa Charter Show 2016 chef’s competition.