Profiles

Q&A with Freelance Chef Grace Dvornik

1 June 2020 By Staff Report
Yacht Chef Grace Dvornik's Tomato Dish

I started my career as a yacht chef after falling in love with sailing during my three seasons working as a deckhand/mate on charter sailing vessels. My passion for cooking and adventure combined with my sailing experience led to pursuing a career as a chef in the yachting industry.

Since starting my career as a yacht chef, I have completed several intensive programs. Whether it’s taking a course, watching a documentary, or consulting with other chefs, I believe continuing education is so important as there is always something new to learn.

The best part of working as a freelance chef is having the privilege to cook in incredible places for a wide array of clientele that I likely would not experience if I had a permanent position.

The most difficult part of being a freelance chef is figuring out the quirks of a new galley. There have been some circumstances where I’ve arrived to find the galley in disarray, the stove top or oven is broken, a lack of equipment, etc. I’ve learned that coming prepared with a provisioning list, menu plan, solid recipes, and bringing some of my own tools helps pave the way for a successful contract.

Charcuterie Dish

I describe my culinary style as “upscale, down-home cooking.” Whether I’m drawing inspiration from an old family recipe or recreating a client’s favorite meal, I like my food to bring a nostalgic feeling and tell a story, while still providing a high-end dining experience. Recently, I overheard a guest talking about his favorite hometown diner and what he orders each time he visits. I did some research and was able to recreate his favorite meal as a surprise the next day. He was absolutely thrilled, and his reaction reminded me why I love my job.

My ideal guest is someone who appreciates small details and has a love for food with an unrestricted diet. I once worked for a yacht owner who was thrilled to try anything I made and appreciated garnishes, presentation, and creativity.

The strangest request I have ever received was from a Middle Eastern prince and princess I had as charter guests. The prince requested a sheep be brought to the yacht, slaughtered in front of him, butchered on board, and cooked for dinner. Fortunately, we did not procure a live animal due to a miscommunication with a local farmer, but the sheep arrived in five pieces in an industrial-size garbage bag. Not only did I butcher it myself with a hacksaw, I dissected the innards at the prince’s request and served the heart, lungs, kidneys, and liver.

Check out Grace’s website and follow her on Instagram @GraceDvornik.

This column is taken from the June 2020 issue of Dockwalk.

Sign up to the Dockwalk newsletter

The ultimate newsletter for Captains and Crew

By signing up for Dockwalk newsletters, you agree to ourTerms of Useand ourPrivacy Policy.

 

More from Dockwalk