At 29 years old, Shay Van der Kraan, head chef aboard the 178-foot (54.4-meter) Townsend-Downey Shenandoah of Sark, has a resume that touts award-winning restaurants from New Zealand and Australia to the United Kingdom and France. An enthusiastic traveler, he discovered that being a yacht chef was the perfect way to marry his passion for cooking with his wanderlust and love of boats. His yacht jobs have taken him all over the Mediterranean, and farther afield to Thailand, the Seychelles and the Maldives.

“The story of my life and travels is on my body,” Van der Kraan says with a smile.

Smoked salmon with cucumber and shaved radishes is a refreshingly light starter for a summery charter lunch.

Smoked salmon with cucumber and shaved radishes is a refreshingly light starter for a summery charter lunch.

Replete with body art from neck to hands to feet, he swears that alcohol was never involved. Since his first tattoo at age 15, each design has been thoughtfully conceived and intentional.

“My tats represent places I have traveled to and milestones in my life,” he says.





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