Cyril Aubry
Prague,10
Summary
I am a dynamic Head Chef with over 20 years of experience in high-pressure culinary environments aboard luxury yachts, consistently elevating guest experiences through exceptional cuisine and meticulous provisioning. Expertise in managing diverse galley teams while navigating complex dietary requirements, ensuring compliance with the highest food safety standards, including HACCP. Proven leadership abilities foster teamwork and enhance service delivery, contributing to the culinary reputation of each vessel. Passionate about crafting innovative menus that showcase a deep understanding of international flavors and culinary techniques, dedicated to providing an unforgettable dining experience at sea.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Head Chef
M/Y Dream 106m
05.2022 - 10.2024
- Private and charter yacht, 36 guests and 40 crew. Responsible for provisioning guests and crew. Running the galley with a team of 5 chefs. Catering event for 50 to 350 people on board.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Managed food costs effectively through careful menu planning, accurate portion control, and the strategic use of seasonal ingredients.
- Trained and managed kitchen personnel and supervised related culinary activities.
- Modified recipes to accommodate dietary restrictions and allergies.
Solo Chef
M/Y Driftwood 55m
10.2021 - 12.2021
- Private and charter yacht, freelance 12 guests and 14 crew, cruising the Pacific from Costa Rica to Mexico.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Evaluated food products to verify freshness and quality.
Head Chef
Amara 58m
06.2021 - 08.2021
- Private yacht with two owners, 12 guests, and 12 crew, freelance Head Chef. Cruising North America.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency, and adherence to standards.
Sole Chef
Cyan 50m
05.2019 - 01.2021
- Private and charter yacht, 12 guests and 11 crew, cruising the Mediterranean Sea. And the Caribbean. Multiple dietary requirements, a busy charter boat.
- Prepared meals from scratch using authentic, popular recipes.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Head Chef
M/Y Mary Jean 2 62 m
05.2018 - 09.2018
- Private and charter yacht, 12 guests and 15 crew, guest and crew provisioning and managing the galley with a sous chef.
- Managed food costs effectively through careful menu planning, accurate portion control, and the strategic use of seasonal ingredients.
Head Chef
M/Y DUBAI 162 m
04.2017 - 10.2017
- Managing a galley team of 5 other chefs. Responsible for provisioning guests and crew. I have completed a full provisioning after an 8-month shipyard period and organized a HACCP standard routine in the galley department. Responsible for the Royal family and guests' food for around 100 people and 60 crew. Organizing the owner's galley with an extra 30 chefs from the palace.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
Sole Chef
M/Y Solaris 40 m
06.2014 - 01.2017
- My duty was to provide top-quality service and cuisine for the Charter guests and the Owner. I was in charge of guest and crew provision, cooking for 7 crew and 12 guests. The cruising area was mostly the Mediterranean and the Maldives.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in the preparation of raw meat, poultry, fish, and eggs.
Head Chef
M/Y Reverie 70 m
02.2011 - 01.2014
- I was responsible for the accounting of the galley department, guest and crew provisioning, was managing a galley team of 3 other chefs. We used to cruise with guests from the USA, Russia, Qatar, and Thailand. It was a very busy boat with a large number of guests (up to 17) and a big team of crew (up to 30).
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Sole Chef
M/Y Primadonna 32 m
12.2007 - 04.2009
- A busy private and charter yacht based in the Caribbean and the US. I was in charge of the galley, provisioning, and accounting. 12 guests, 5 crew.
- Maintained well-organized mise en place to keep work consistent.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Sole Chef
S/Y Kokomo 42 m
11.2006 - 04.2007
- I have started my job on this boat with preparation for the Atlantic Crossing with a Caribbean Season. I used to cook for 20 guests and 7 crew, and mastered my skills in American service with a variety of international cuisine.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Chef / Butcher
Butcher/Caterer, La Baule-Escoublac
01.2000 - 11.2002
- I was in charge of catering, buffet for weddings, conferences, and meetings. My duty was to cook for 0-250 guests, preparing French fine dishes for the catering shop in La Baule, France.
- Utilized proper cleaning techniques to sanitize counters and utensils used in thepreparation of raw meat, poultry, fish, and eggs.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Sous Chef
Gastronomies Restaurant L` Argilly
01.1999 - 04.2000
- Sous-Chef I was invited to work for a Michelin Star Restaurant, where I was mastering my Chef skills and had the opportunity to work and learn from the most experienced world Chefs.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with the executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Chef de Partie
Miramar Beach Hotel
05.1998 - 09.1998
- Chef de partie fish and seafood hotel with 3 restaurants and a beach club. Kitchen with a high speed environment with over 20 chefs.
Chef de Partie
Court Country House Hotel
10.1996 - 03.1998
- I have spent 2 years working in a great team of Chefs in the busy hotel restaurant, was in charge in cooking for different events, and was responsible for cooking for a large amount of guests.
Education
Butcher certificate -
Nantes
Nantes 01.2002
Apprentice -
Auberge De L Ile
France09.1996
Skills
- Communication
- Adaptability
- Ability to Work Under Pressure
- Kitchen management
- Food safety
LANGUAGES
English
French
Hobbies and Interests
diving, reading
COURSES
Nozay, france bread and french pastry, boulangerie Franguel
Certification
Ship Cook Certificate
ENG1 10/06/2026
STCW 14/10/2026
Food Hygiene HABC level 3
Timeline
Head Chef
M/Y Dream 106m
05.2022 - 10.2024
Solo Chef
M/Y Driftwood 55m
10.2021 - 12.2021
Head Chef
Amara 58m
06.2021 - 08.2021
Sole Chef
Cyan 50m
05.2019 - 01.2021
Head Chef
M/Y Mary Jean 2 62 m
05.2018 - 09.2018
Head Chef
M/Y DUBAI 162 m
04.2017 - 10.2017
Sole Chef
M/Y Solaris 40 m
06.2014 - 01.2017
Head Chef
M/Y Reverie 70 m
02.2011 - 01.2014
Sole Chef
M/Y Primadonna 32 m
12.2007 - 04.2009
Sole Chef
S/Y Kokomo 42 m
11.2006 - 04.2007
Chef / Butcher
Butcher/Caterer, La Baule-Escoublac
01.2000 - 11.2002
Sous Chef
Gastronomies Restaurant L` Argilly
01.1999 - 04.2000
Chef de Partie
Miramar Beach Hotel
05.1998 - 09.1998
Chef de Partie
Court Country House Hotel
10.1996 - 03.1998
Butcher certificate -
Nantes
Apprentice -
Auberge De L Ile
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