I’m Steve Bennett, a trade-qualified chef who’s cooked everywhere from 2-hat Sydney dining to 1,800-man remote villages and offshore rigs. That means I can plate refined, coastal Australian food — and I can do it safely, on budget, in a moving galley. If you need a chef who can actually get on the vessel (STCW, BOSIET/FOET, AMSA Cook’s Proficiency) and deliver restaurant-level food, that’s what Offshore Chef is for.