Dedicated to Remo Maute
By Chef Raffie. #26/0137.
Dedicated to Remo Maute!
Dear Remo;
thank you for saying publicly what some of us have been trying to explain for years.
Now let me start with a public service announcement to the future chefs in the yachting industry! If it is too good to be true, it’s not true!
Somewhere along the way, social media convinced people that being a private chef for UHNW families is mostly sunlight, marble countertops, slow-motion olive oil pours, and filming yourself cutting chives while soft jazz or techno music plays in the background.
Meanwhile, in the real world, the actual professionals are too busy working 14-hour days, changing menus 17 times, managing allergies, last-minute guests, security protocols, impossible logistics, and learning the fine art of disappearing while somehow making everything run perfectly.
The irony is that the best private chefs in this world are usually the least visible ones.
Because if you truly understand discretion, trust, and the level of responsibility involved in these households… your first instinct is not to pull out your phone and become a lifestyle influencer.
And sadly, a very large percentage of people entering this industry today don’t yet understand the difference between “content creation” and actual service at the UHNW level.
Ah yes… the sacred final stage of the yachting lifecycle.
Some chefs, instead of quietly retiring into the sunset with dignity, suddenly discover their true calling — becoming “elite mentors” online the moment the charters stop calling.
One day they’re screaming at a broken dishwasher on a 42-meter with no dry storage…
and the next day they’re on Instagram selling a $2000 masterclass titled:
“Manifesting Your Dream Life as an Ultra High Net Worth Yacht Chef.”
One gets likes.
The other gets trusted.
Big difference.
Thank you again, my friend, for bringing a little reality back into the conversation without the garnish.