Thinking on your feet, working in small spaces, and accommodating a growing list of food intolerances all help to make the job of a superyacht chef one of the toughest gigs at sea. But the biggest ...

Coastal foraging reveals edible treasures of seaweed and shellfish while deepening your connection to the ocean’s natural ...

This is read by an automated voice. Please report any issues or inconsistencies here. When it comes to opening oysters, the quality of the shuck is important, says Found Oyster chef Ari Kolender.

Natalia Sánchez, chef aboard Viva La Vida, says having to source top-quality produce wherever she is in the world is the most demanding—and interesting—part of her job. “Most of the time we’re in a ...