Yacht Chef

Chef Justin Kehoe

Refined, personalized menus and calm, consistent service, at sea and ashore.

CV (PDF) Menus & Portfolio (PDF)
Chef Justin Kehoe in chef whites

About me

Over a decade in professional kitchens

Head Chef aboard a 52m private Feadship, with over 10 years of experience in fine dining, catering and private events. I specialize in Mediterranean, Asian and modern contemporary cuisine.

Known for refined, personalized menus, seamless provisioning across the Caribbean and Central America, and calm, consistent service under pressure.

  • 10+years in professional kitchens
  • STCW · ENG1Ships’ Cook Certificate
  • Head Chef52m private Feadship

CV & Menus

Download my documents

My CV with references, and my culinary portfolio with seven-day guest and crew menus.

CV & References Maritime and land-based experience, certifications (STCW, ENG1, Ships’ Cook), skills and references. PDF · 1 page · 860 KB Download Menus & Portfolio Photo portfolio, plus seven-day guest menus (breakfast, lunch, dinner & wine, afternoon tea, canapés) and crew menus. PDF · 9 pages · 1.7 MB Download
Cover of The Galley Handbook: How to Impress the Crew Mess, by Justin Kehoe

The Book

The Galley Handbook

How to Impress the Crew Mess

Guest menus get the spotlight, but a yacht chef cooks for the crew every single day. Good crew food keeps a boat running, and it’s one of the first things a new chef is judged on.

The Galley Handbook is a practical guide for new yacht chefs on cooking for crew. I wrote this book to pass on what I’ve learned in yacht galleys, so new chefs can step into their first season with confidence.

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