Rachel Cunningham

A quick introduction,

With over 8 years working in the superyacht industry as a chef, I have been fortunate enough to have completed plenty of Atlantic Crossings, Both Med and Caribbean seasons and I’ve wracked up thousands of hours working on both private and charter yachts.

I’ve mostly worked on 80m+ Yachts, but early in my career I dabbled with 40-60m charter yachts and have enjoyed both thoroughly.

Prior to yachting, I worked for Flight Center Australia. My passion for travel shone through as a travel agent and I also travelled to many off-the-beaten-track destinations. From this, I was able to learn hands-on in cooking classes around the world. Enabling me to be comfortable with a wide variety of ingredients and cuisines while sparking an interest in international cuisines and “eating local”.

I enjoy cooking healthy fresh food and planning meals around a well-balanced diet. Fresh ingredients like local produce, seafood and meat are staples in my galley, I love to make use of the amazing quality of food we have available to us in yachting.

I am confident with Asian cooking flavours and Mediterranean food. I love using grains and herbs, spices and fresh vegetables. Big interesting salads, zesty dressings and grilled meats and seafood is a staple on many of my menus. Light, healthy and colourful plates are always a winner! (with a sneaky sweet treat thrown in there for good measure!)

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