Hub - CHEF FOCUS IN MALLORCA

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/ erica@elcrewco.com

CHEF FOCUS IN MALLORCA

Each week, Erica Lay, owner of EL CREW CO International Yacht Crew Agency, talks to a member of the yachting industry to learn more about our local yachting community. For more information about any of the stars featured here, you can contact Erica directly at erica@elcrewco.com.

Today I’m speaking with Chef Malgorzata Anna Kanicka.

Originally from Poland, Malgorzata has been working on yachts for over ten years. Starting her career as a stewardess, she eventually transitioned into the galley, where she now thrives as a well-established freelance chef with clients from around the world.

1. Where are you based?

I currently live in Nice, France.

2. What’s your background before yachting?

From a very young age, I worked in hospitality. I completed a postgraduate diploma in hospitality and spent time working in the United Kingdom in hotels before moving to France in 2011 to start my yachting career.

3. When/how did you become a superyacht chef?

I actually started out as a stewardess. However, I’ve always loved cooking, so whenever the chefs weren’t on board, I would take the opportunity to jump into the galley and cook for the crew. When my husband began captaining smaller vessels, I had to fully take on the chef role. I found it far more satisfying than interior work—it’s more challenging, and you’re constantly learning something new.

4. How would you describe your style of cooking?

I think it’s still evolving, but I focus on flavor and enjoy experimenting with different spice blends. Right now, my everyday cooking is heavily influenced by Asian and Middle Eastern cuisines.

5. What training did you do?

I completed my culinary degree at Gastronomicon in France, a fantastic school with high-end chefs as mentors specializing in pastry skills and general cooking. I also travel annually to study at culinary institutes around the world to broaden my knowledge and understanding of different cuisines. So far, I’ve trained in Thailand and Japan. Currently, I’m working on a Master of Pasta degree in Florence, Italy.

6. Any achievements or special moments that stand out?

Every job comes with its own unique challenges since no two boats are the same. However, the most rewarding feedback I get is when captains tell me their only complaint is that I can’t work full-time on their yacht because the crew is upset I’m leaving!

Another memorable achievement was pulling off a banoffee pie wedding cake with just one day’s notice—it was a challenge, but I made it happen!

7. What’s the best thing about your job?

The immediate satisfaction of a job well done. Seeing the crew run to the mess for their meals, and the post-meal glow when platters are empty, bellies are full, and everyone is happy.

8. What’s the most challenging part of your job?

Logistics and adapting to different galleys, crew preferences, and dietary restrictions like allergies. I have to be extremely flexible and creative with what’s available in each location. But I thrive on that challenge!

9. What’s your favorite thing to cook and why?

I love cooking Asian food, especially sushi. It takes time and preparation, but it’s all about fresh fish and pairing it with delicious sauces and herbs. The results not only taste great but also look stunning, making it a treat for both crew and guests.

10. What’s your least favorite thing to cook and why?

Octopus. I love eating it when it’s done perfectly, but if you make even the smallest mistake with timing or tenderizing, it becomes a chewy disaster.

11. What’s the most memorable guest request you’ve had?

There have been a few minor unusual requests, but the most memorable was creating a full nutritional menu plan for my client’s dogs onboard.

12. Who in the world would you love to cook for?

I’d love to cook for some of the top women chefs in the world, like Julia Child, Clare Smyth, and Nadia Santini. They’ve been pioneers for women in the culinary industry, and it would be my way of saying thank you for opening doors for the rest of us.

13. Where do you see yourself in 5 years?

Still doing what I love: cooking for others. I see myself continuing to freelance on yachts but also perhaps teaching guests or crew simple tricks they can use at home to make their meals more enjoyable.