Superyacht chefs are one of the most crucial roles onboard. While every crew member plays an important part, food is often the highlight of an owner or charter guest’s experience. A poorly prepared meal will ruin the mood for everyone—guests and crew alike. This is why the yacht chef’s job is vital. But how much can you earn? Are salaries increasing in 2025? And how do you ask for a raise? Let’s keep it simple and informative.
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Big Boat, Big Bucks?
The old “salary based on yacht size” rule (e.g., a 50m yacht = €5,000/month) is outdated.
These days, salaries depend on much more than just the size of the boat—and that’s a good thing!
For example:
- Sole Chef on a 50m (164ft) Yacht: Cooking alone for 12 crew and 12 guests could earn you about €9,000 per month.
- Head Chef on an 80m (262ft) Yacht: With help from a team of 3 chefs in the galley: one sous chef and a crew chef, you might also earn €9,000 per month.
Why do these two jobs pay the same when one is so much harder? It depends on several variables, including how busy the boat is, guest expectations, and benefits like paid vacations or if it is a rotational contract.
Location, Location, Location!
Where the yacht operates can also affect your salary.
If the yacht stays in France, provisioning is relatively easy. With access to Antibes’ fantastic suppliers and fresh markets, the chef’s job becomes much easier.
Now imagine cooking in the Maldives, where good-quality local produce is impossible to find, and everything fresh has to be flown in. This adds stress, costs, and lots of planning to your role. Remote locations make the chef’s job significantly harder, and those working in these conditions deserve higher pay.
On top of that, life off-duty in the Maldives isn’t the same as in France or Florida. In yachting hubs, you can still enjoy hobbies, meet friends, and lead a relatively normal lifestyle. In remote areas, those opportunities are non-existent.
Salary Trends for 2025
Here’s an updated guide to yacht chef salaries for 2025. These figures are based on Montclair Chef’s insights and data from past job posts and popular yacht chef job boards:
Monthly Salaries (Seasonal & Permanent Roles)
- Sole Chef (below 40m, or 131ft): €4,000 – €7,000 ($4,000 – $7,000)
- Sole Chef (40–60m, or 131–197ft): €6,500 – €9,500+ ($7,000 – $10,200+)
- Head Chef (above 60m, or 197ft): €7,500 – €14,000+ ($8,000 – $15,000+)
- Crew Chef/Second Chef: €4,500 – €7,000+ ($4,800 – $7,400+)
Daily Freelance Rates
- Sole Chef (below 40m, or 131ft): €230 – €350 ($250 – $380)
- Sole Chef (40–60m, or 131–197ft): €350 – €650 ($380 – $700)
- Head Chef (above 60m, or 197ft): €500 – €1,200 ($540 – $1,300)
- Crew Chef (50–80m, or 164–262ft): €200 – €275 ($215 – $300)
Factors that influence salaries:
- Usage: Busy charter yachts usually pay more.
- Perks: Consider how much vacation time or benefits are included. Is the job rotational?
What About Rotation: A Dream or Reality?
A rotational contract—where two chefs alternate working 8 to 10 weeks on board—is the ultimate goal for many yacht chefs. It offers a much-needed work-life balance and time to recharge.
Sadly, full rotations are still rare in the yachting industry. Most chefs work long hours without extended breaks, even on larger yachts.
I’ve spoken to many captains about the importance of rotational jobs, and while some are open to the idea, many are reluctant to adopt it – mainly because of the cost (Yes, I know, this is a strange excuse when running a multimillion-dollar vessel). However, there is progress! While the salary is often dedicated by the owners, we managed to convince some captains to offer extended time off (30–60 days of extra vacation on top of the regular offer) to help chefs rest and spend time with their families. While it’s not the same as a set rotational schedule, it’s a step in the right direction.
The industry is slowly changing, and with the launch of bigger yachts, more rotational opportunities are appearing for chefs and other key crew. Hopefully, full rotation will become the standard in the future.
How to Ask for a Pay Raise
Talking about money can feel awkward, but it’s an important conversation to have.
Knowing your worth and learning to negotiate is key. Here’s how to approach the topic confidently:
1. Pick the Right Time
Timing is everything. Ask for a raise when the captain isn’t stressed, such as after a successful charter or guest trip, during your annual performance review or after you’ve served the Captain’s favorite dinner 😉
2. Come Prepared
Show why you deserve a raise. Provide examples like:
- Guests compliment your food.
- Repeat charters because of your menus.
- Managing difficult provisioning challenges.
- Maintaining a spotless galley and creating a happy crew environment.
Remind the captain that you’re a team player who’s hard to replace (but don’t just say it, you have to show that you are an excellent crew member).
3. Be Respectful
Phrase your request professionally. For example:
“I’m grateful for the opportunities here. Based on my performance and the demands of the role, I’d like to discuss a pay adjustment.”
Keep the tone positive and focus on results, not entitlement.
4. Know What’s Fair
Research industry salaries to make a realistic request. Tailor your expectations to match the size, usage, and demands of your yacht.
5. Prepare for a ‘No’
If the answer is no, ask for feedback. Find out what you can do to improve or ask if a raise might be possible starting next year when the yearly budget resets.
Why Asking for a Raise Matters
Advocating for yourself shows confidence and self-worth. Even if your request is denied, it helps you understand where you stand and how to improve. Captains hear many requests for raises, so stand out by being prepared and professional.
Final Thoughts
Yacht chef salaries depend on yacht size, usage, and challenges like provisioning in remote locations. While rotational contracts are still uncommon, they’re slowly becoming more available as the industry evolves. By understanding salary trends and learning how to negotiate effectively, you can set yourself up for long-term success.
Here’s something to think about: Most cruise ship crew work on rotational schedules. These operations serve thousands of guests every week, yet they prioritize the well-being of their staff by ensuring proper rest with rotation. Yachts, which have significantly higher budgets and owners who often demand a much higher standard of service, should follow this example. Let’s be reasonable—if we expect yacht chefs to lead their field and deliver world-class results, they should be rewarded accordingly with competitive pay and full rotation.
Not only would this approach attract and retain top-tier chefs, but it would also improve guest experiences and elevate crew meals onboard. Happy, well-rested chefs create better food, foster positive crew morale, and maintain consistency in quality. Investing in your chef’s well-being is an investment in the overall success of the yacht.
With more rotation-friendly roles and competitive packages on the horizon, the future looks promising for yacht chefs. Better rest means better service—and ultimately, happier guests and crew!
So, take the time to prepare, know your worth, and don’t hesitate to ask for what you deserve.
Montclair Chef specialises in Yacht Crew and Private Chef recruitment globally.
Connect with Chris Demaillet on LinkedIn and Instagram here: https://www.linkedin.com/in/chrisdemaillet/ and https://www.instagram.com/montclairchef/?igshid=YmMyMTA2M2Y%3D
Montclair Chef website: https://www.montclairchef.com/
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