Author: Luis Rafael Hurtado

Or: How I Became the Michelin Star of Misery Luis Rafael Hurtado. #25/0989.

Yachting Culture – Galley Chronicles

For over two decades, I’ve had the pleasure of being represented by a woman named Dolores—a crew agent who, if I’m being honest, has the placement instincts of a GPS with a vendetta.

Dolores and I have a special bond. I like to call it “employment trauma bonding.” While other chefs were being placed on dreamy 80-meter Feadships with walk-in coolers and a crew gym, Dolores had a gift—a supernatural ability to find me yachts where the galley was in the engine room, the freezer was in Croatia, and the owner believed “organic” meant not screaming at the staff before lunch.

And guess who she always sent to these culinary hellscapes?

Me.

Because apparently, I’m not just a chef—I’m a miracle worker with a spatula and rhinoceros skin.

Every time I got a call from Dolores, I’d brace myself. Her voice was always the same:

“Raffie, darling! I’ve got a fabulous opportunity for you. Lovely boat. Just needs a little structure, a tiny bit of love… oh and by the way, the last five chefs quit or dropped dead, one was medevaced, and the guests only eat meat but want vegan food. Can you start tomorrow?”

And off I went. Like the Saint of Sinking Programs. Fixer of Fridges and Broker of Broken Morale. I’d turn roach motels into five-star pop-ups, feeding 12 psychologically disturbed crew and 10 guests while the stewardess sobbed and the Captain mispronounced “ceviche.”

But somewhere along the foie gras and the fire alarms, I began to wonder:

Why me?

Why was Dolores always shipping me off to culinary rehab jobs while sending the young, Nordic, six-pack-sporting “chefs” with a Gordon Ramsay DVD collection and an Instagram filter to the plush gigs with decent salaries and crew who didn’t throw plates?

So one day I asked her. I said:

“Dolores, is it because I’m not 24, white, and built like a Swiss Army Knife?”

She laughed, took a sip of her triple-filtered premium vodka, and said:

“Oh Raffie, don’t be silly. It’s because you’re so good, they need you more.”

Translation:

“Yes, but I’m not going to admit it because I’m currently booking Sven on a yacht where the biggest crisis is too much caviar.”

Still, I have to hand it to Dolores.

She kept me working.

I was never unemployed.

Emotionally unstable, sure.

But never unemployed.

So here’s to Dolores—the queen of crew placement roulette, the woman who taught me that no matter how bad the job, I could survive it, elevate it, and still look fabulous doing it… with sweat, burns, and at least two unpaid invoices.

And Dolores, if you’re reading this:

Thank you.

But next time, maybe send me to a boat with a functioning oven and a crew who doesn’t worship keto like it’s a religion.

With love,

Chef Raffie

The Sultan of Salt and Survival

Veteran of Galley Warzones

Survivor of Dolores’ Job Safari

And Still Stirring with Style and Gusto!

#25/0907.

Job Ad:

Pastry Chef – Male

MY 69m charter, Med-based

Galley team of 5

Cook for 35 guests and 35 crew

Start date: Beginning of June

$4,000 USD/month – seasonal contract with possible extension

Send CV, menu, and photos to: info@pinkevicagency.com

Subject: Application for the Role of Saint Pastry Martyr – I Mean, Pastry Chef

Dear Pinkevic Agency,

Thank you for the fascinating opportunity to sacrifice my skills, sanity, and possibly a few vital organs in the galley of a 69m charter yacht for the low, low price of $4,000/month. I must say, it’s refreshing to see an ad that so openly challenges the boundaries of what’s considered reasonable—or legal—in labor practices.

Cooking for 35 guests and 35 crew? That’s only 70 souls relying on me to produce Michelin-level desserts in a floating inferno, while smiling like I’m on a spa retreat. Add a galley team of five, and I’m guessing the rest are prepping for their own holy beatification as culinary martyrs.

Seasonal contract? Genius. You mean I get to pour my soul into laminated croissants, soufflés, and entremets for the summer and be jobless by September? Oh, joy. Will I at least get a souvenir spoon? Or maybe a therapy voucher?

Now, I’m just curious—was the $4,000 salary decided after someone threw darts at a budget board while blindfolded and laughing hysterically? A seasonal job with that level of responsibility deserves at least twice the remuneration. It’s obvious the person doing the recruiting either doesn’t have any idea what they’re looking for—or they have a very weird sense of humor.

I suppose I should be grateful. After all, this job ad has helped me rediscover my purpose in life: to remind the industry that skilled labor deserves dignified pay. You know, like plumbers. Or the guy who sells sun hats on the beach.

Thank you for this bold social experiment disguised as a job posting. I won’t be applying, but I will be lighting a candle for whoever does.

Warmest regards,

A Chef Who Still Has Self-Respect… For Now

Mediterranean Yacht Chef Salaries: A Mystery Worthy of a True Crime Documentary by Luis Rafael Hurtado. #25/0077.

February 23, 2025 · 3 min read

Mediterranean Yacht Chef Salaries: A Mystery Worthy of a True Crime Documentary

Ah, the Mediterranean—a breathtaking paradise where the sun kisses the waves, the wine flows endlessly, and yacht chefs apparently work for Monopoly money.

So, let’s talk about this €3,000-a-month job offer for a chef on a 40-meter charter yacht. At first glance, it almost sounds like a decent gig—until you remember the back-breaking workload, soul-crushing responsibility, and endless hours required to run a galley at sea.

The Job: A Quick Reality Check

For those who aren’t familiar, being a yacht chef isn’t just about whipping up a few Michelin-star meals while casually sipping a Negroni on the aft deck. No, no, no. It’s a full-contact sport where you:

• Cook three high-end meals a day for 28 people (crew + guests).

• Handle provisioning in remote ports, where you have a 20% chance of actually finding what you need and a 100% chance of having a meltdown when they hand you unripe avocados and tell you, “Tomorrow, maybe fresh fish.”

• Maintain inventory like a Wall Street broker tracking stocks—except instead of losing money, you’re losing your mind.

• Clean. Yes, you also clean. Because clearly, a chef is also a dishwasher, janitor, and part-time therapist for the stressed-out stew.

Now, let’s get to the real kicker: €3,000 a month.

Who Can Afford to Work for That? Is always in my mind!

I’m genuinely curious—who is the intended audience for this salary? A chef on vacation? A highly skilled culinary wizard who just happens to love financial suffering? A desperate soul who lost a bet and has to work for free room and board?

Because, let’s be real, if you offered this salary on a 40m charter yacht in the U.S., you’d be laughed off the dock. Here in the States, a chef on a similar vessel would be making a MINIMUM of $8,000-$10,000 a month, and that’s before tips. Some are pulling in $13,000+ with gratuities, which—surprise—yacht chefs actually earn because they work insane hours feeding entitled guests who still think “gluten-free” means “extra bread.”

So why is the Mediterranean market stuck in 2002 wages? What’s the logic? Does the proximity to Italian cuisine magically reduce labor costs? Are we factoring in “romantic sunsets” as part of the compensation package?

The Great Mediterranean Salary Scam

It’s like a reverse magic trick—the more luxurious the boat, the lower the salary. You’d think that with the astronomical charter rates these yachts pull in, they could pay their chefs more than what a junior barista makes at a high-end coffee shop.

And let’s not even talk about the stress level of provisioning in peak summer in the Med. Picture this: you’re battling aggressive tourists in a tiny, overpriced grocery store in St. Tropez, trying to source wagyu beef, truffle oil, and non-existent fresh berries while the guests onboard are making last-minute demands for a 12-course tasting menu with an Asian-Mediterranean fusion twist.

But sure, €3,000 sounds about right for that kind of stress-induced trauma.

Dear Natalia…

Natalia, I don’t know if you wrote this job post as a joke, but if not, let me break it down for you:

• €3,000 for a 40m charter yacht chef is an insult.

• If you find someone willing to take this deal, please let us know who they are because they clearly have a financial death wish or a secret trust fund.

• If you truly believe this salary is “slightly negotiable,” I’d love to hear what you consider a fair raise—an extra €200 and a free t-shirt?

Until the Mediterranean wakes up and stops treating yacht chefs like underpaid interns, I’ll be over here making real chef wages a month, feeding 28 people, and laughing at these job postings.

And to all my fellow yacht chefs—stay strong, know your worth, and for the love of good pay, stay out of the Med unless they start offering real salaries.

Please read below the original post

Vacancy: CHEF

Salary: EUR 3000 (slightly negotiable)

Contract: April – November 2025

Min 2 years of experience as Chef with all standard training / qualifications / valid certifications

40m motor yacht / charter

location: The Mediterranean

Onboarding: Greece, also possible in Turkey, Marmaris

8 crew, max 12 guests

xxx

Prívate Chef Position – A Reality Check by Chef Luis Rafael Hurtado. #25/0075.

February 20, 2025 · 2 min read

Prívate Chef Position – A Reality Check

Dear Captain/Hiring Manager/Chief Stew, 

I came across your Private Chef listings, and I must say, they are truly inspiring. The sheer ambition, the seamless blend of Michelin-starred precision, farm-to-table execution, personal dietary customization, high-pressure adaptability, and effortless kitchen management—all flawlessly executed by a single individual—is nothing short of magical thinking.

Let’s be real for a moment. In the world behind every Michelin-starred chef, there is a team of at least fifty highly trained professionals orchestrating each detail. The expectation that a single Private Chef will source, plan, prep, cook, plate, serve, clean, inventory, organize, shop, anticipate dietary needs, and flawlessly execute world-class cuisine daily, while maintaining a Zen-like disposition and flexibility to accommodate last-minute changes, is truly admirable—if not entirely unrealistic.

A job of this magnitude is not a one-person operation. If the goal is truly Michelin-star quality with a dynamic, ever-evolving menu incorporating dietary restrictions, severe allergies, seasonal ingredients, and global cuisines while maintaining an immaculately clean kitchen, this should be at least a two-person role, if not a small team. Expecting one chef to shoulder all of this, while also ensuring perfection in every bite, every day, is setting up both the employer and the employee for inevitable disappointment.

Of course, we chefs thrive on high expectations. We’re used to pressure, to pulling off the impossible. But impossible, in this case, is the key word—not because the work can’t be done, but because it can’t be sustained by a single person at the level you’re envisioning. Burnout is real. Turnover is real. And frankly, if I could execute all of this flawlessly on my own, I’d be running my own three-Michelin-star restaurant instead of applying for a private chef role.

I’d be happy to discuss this opportunity further if the position could be restructured to realistically accommodate the workload. A great chef isn’t just about cooking—it’s about creating an environment where excellence can actually be delivered consistently. That requires the right team, support, and structure, not just ambition on paper.

Looking forward to hearing your thoughts.

Best,

Chef Raffie

An epic and outrageous celebration, brimming with dark humour and politically incorrect excesses by Chef Luis Rafael Hurtado. #25/0025.

January 15, 2025 · 2 min read

My Birthday Party

An epic and outrageous celebration, brimming with dark humor and politically incorrect excesses.

At the heart of the party, a pair of dwarves dressed as royal waiters serve trays of empanadas with chimichurri, meticulously crafted by textbook-perfect gauchos. These mustachioed masters of the grill, with knives dangling from their belts, toss poetic compliments into the air:

“May love be like this roast—intense and dripping with savory fat!”

The bar, a true den of sin, is run by a pair of ladies of the night turned rogue mixologists, concocting cocktails so potent they could revive even the most despairing divorcé. In the background, a tarot reader with the dramatic flair of a Venezuelan soap opera actress declares:

“You, sir, have another marriage in your future. Spoiler: it’ll be worse than the first.”

Divorced friends embrace each other between tears and laughter, clinking glasses in bittersweet solidarity.

Meanwhile, a group of heavily intoxicated mariachis—jackets stained with tequila—belt out narcoballads and alternate with a fiery salsa brava band. Single women, captivated by the Go-Go dancers, abandon all inhibitions and shout:

“I’m not going home before 5 a.m. tonight!”

The shy and unassuming guests find solace in a dimly lit tent glowing with red lights, where Russian masseuses whisper in their ears:

“Relax, comrade, this is your moment.”

If you’re lucky, you might even walk out speaking a bit of Russian.

Outside in the courtyard, donkeys with barrels proudly roam, dispensing tequila, rum, and vodka like diplomatic emissaries of celebration. Beer lovers rejoice at the sight of a German cart with chilled beer dispensers, ensuring the golden brew flows faster than the empty promises of corrupt politicians.

Speaking of them, the grand bonfire blazes with effigies of despised leaders. Guests take turns tossing their least favorite political figures into the flames, shouting:

“This is for all the taxes that never accomplished anything!”

For dessert, a piñata shaped like a chef bursts open, spilling erotic toys and condoms onto the floor, sending guests scrambling for prizes like children at a birthday party.

Finally, Chinese jugglers—defying all laws of physics and common sense—put on a show so daring that someone preemptively calls emergency services “just in case.”

The night draws to a spectacular close with strippers dancing on tables, blowing kisses to the crowd. The last drunken souls embrace each other, singing Cielito Lindo with tequila in hand.

And as I, the birthday star and king of the party, gaze over the scene with satisfaction, I think to myself:

“Dreaming didn’t cost a thing, but damn, it was worth every second.”

Will I see you there? Are you excited?

Long live creativity, imagination, and madness!

Hostage in Dubai: A Tale of Karaoke, Chaos, and Captain Clueless by Luis Rafael Hurtado. #25/0010.

January 13, 2025 · 2 min read

Hostage in Dubai: A Tale of Karaoke, Chaos, and Captain Clueless

Ah, Dubai. The glittering playground of luxury yachts, where dreams of smooth sailing often sink beneath the waves of drunk Chief Stews and karaoke meltdowns. And here I am, locked in my cabin, living out what feels like the worst episode of Below Deck ever filmed.

Let me set the stage: it all started with karaoke night. I joined my Chief Stew and some random guy she fished out of Dubai’s nightlife, like he was the catch of the day. (Spoiler alert: he wasn’t.) I dared to sing along—a crime so heinous it apparently shattered her trust in me forever. Fast forward a few hours, and she’s drunk, jealous, and shoving me around in front of the Captain like a diva auditioning for a bad telenovela.

Now, you’d think the Captain would step in, defuse the situation, and suggest the Chief Stew sleep off her tequila tantrum. Not Captain Clueless. His grand solution? Kick me off the yacht. Yes, you heard that right. His idea of conflict resolution was to wake me up at 4 a.m. (and again at 9 a.m.) with an ultimatum: “Move to a hotel, or I’ll call the police.”

The police. In Dubai. For what, exactly? Singing off-key at karaoke? He knows there’s no crime, no broken rules, and no evidence of anything other than the Chief Stew’s poor life choices. But hey, why let logic ruin the fun?

Here’s the kicker: I don’t have money for a hotel. I suggested staying in an empty cabin instead. After two rounds of negotiations (yes, two, because apparently, I’ve added “hostage negotiator” to my résumé), he reluctantly agreed. It’s painfully clear the Captain’s not neutral—he’s bending over backward to appease the Drunken Diva, facts be damned.

So now, I’m stuck here, locked in my cabin, like a castaway on a luxury yacht. All because I dared to sing. And let’s not forget: under international maritime law, the vessel is obligated to repatriate me to my home country, no matter how fragile the Chief Stew’s karaoke ego may be. That’s right—they have to get me home. Unless they’re planning to rebrand this yacht as the SS Hostage Crisis, they’d better start booking my flight.

As for the Chief Stew? I’m hoping she wakes up sober—and maybe with a shred of dignity left. But given her current track record, I won’t hold my breath. Until then, I’ll be here, humming “I Will Survive” under my breath and plotting my dramatic escape from this floating madhouse.

The Golden Carrot Illusion in the Yachting Industry by Chef Luis Rafael Hurtado. #25/0004.

December 27, 2024 · 2 min read

Ah, the age-old tradition of dangling the golden carrot in the yachting industry—where dreams of rotation, busy itineraries, and sparkling crew perks are promised like treasure at the end of a rainbow. Spoiler alert: the carrot is often plastic, and the rainbow leads nowhere but to disappointment.

Why does this happen, you ask? It seems some captains and owners believe they’re auditioning for a role in “Yacht Recruiter: The Fantasy Chronicles.” They sell you the dream, hoping you’ll be so dazzled by the thought of paradise that you won’t notice the reality: scrubbing stainless steel on a stationary yacht parked in the middle of nowhere. They assume that once you’re onboard, you’ll stick it out for a year because, let’s be honest, no one wants the dreaded “Job Hopper” label tarnishing their otherwise spotless CV.

Dishonesty in the industry? Let’s call it “creative marketing.” Promises of rotation often mean you’ll be rotating between the galley, the engine room, and the bilge. As for the yacht’s exciting itinerary? Turns out “we go everywhere” translates to “we go to the dock, then we stay there.”

The truth is, some folks in the industry believe that bait-and-switch tactics are perfectly fine strategies. Once you’re onboard, trapped in the golden cage, they figure you’ll be too busy enjoying crew meal leftovers and polishing teak to notice the lack of charters or the nonexistent perks.

So, why is the industry full of these anti-promises? Perhaps because yachting is a world of glittering exteriors where appearances are everything, and honesty sometimes gets left at the marina. Or maybe, just maybe, it’s because desperate times call for desperate measures, and getting crew onboard is just another chess move in the game of “who can keep the boat running.”

Moral of the Story:

Always read between the lines, ask questions that demand specific answers, and keep your expectations somewhere between “rotation dream” and “permanent dock ornament.”