I’m Steve Bennett, a trade-qualified chef behind Offshore Chef delivering refined, coastal Australian food in the environments where my standards never slip.

 

My background spans 2-hat Sydney dining through to 1,800-person remote villages and offshore rigs, so I’m as comfortable executing restaurant-level menus as I am managing the realities that come with tight galleys, shifting decks, remote ports and long runs between supplies. I plan and provision intelligently, cook clean and safely, and serve with the calm, crew-ready precision that makes life easier on board.

 

Offshore Chef is the work I do for luxury yachts and private charters—plus a select number of offshore and remote contracts—where crews eat like guests and guests dine like they’re in a top restaurant.

 

I’m fully ticketed to mobilise: STCW, BOSIET/FOET, and AMSA Cook’s Proficiency.