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TALK TO A BROKER ABOUT CHARTERING A YACHT CHARTER@BURGESSYACHTS.COM
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WATCH: See RÜYA in action VISIT: www.burgessyachts.com
Rhys Barrington, chef on board 41.4m brand new motor yacht RÜYA discusses BBQs, caviar and The Hobbit.
»Iwokeupattheageof13anddecided Iwantedtobeachef.Attheageof14
I was working in my irst kitchen. It was a boutique lodge with an eight course menu changing daily. Also, The Hobbit was ilmed there so we were cooking for the cast and crew. I then went into private cheing for models and body builders before moving into private households and eventually superyachts.
» I grew up in New Zealand where
we built our own outdoor oven and teppanyaki grill. This is where my love of barbequing began.
» Should I ever get shipwrecked I would take some Himalayan salt, BBQ sauce and a piece of steak.
» Last supper? Kilo of caviar with cultured French butter and a loaf of bread. Actually, scrap that, a Turkish kebab from our local kebab shop in Antalya with some mayo for dipping.
Rhys was awarded third prize at the annual Genoa Charter Show 2016 chef’s competition.
