Master Yacht Chef Competitor - James Perry

After three successful, busy charter seasons aboard 30m to 80m yachts, James is working hard to develop his repertoire in the Mediterranean after falling in love with Mediterranean food, culture and ingredients. 12 years in Michelin-star restaurants and five-star hotels have given James a strong technical background in all aspects of the modern kitchen, from molecular, modernist cuisine to traditional techniques prevalent in Mediterranean food.

20 March 2017
James’ career started at the prestigious Bath Priory Hotel under Executive Chef Robert Clayton. After a solid grounding in classical French cuisine, patisserie, and modern gastronomy, he worked his way up to head chef and opened two restaurants before moving to the South of France to work as a private chef for a prominent Monégasque family.

Having have had the good fortune to combine travel and work throughout his career, which has taken him to Asia, Ireland, Australia and France, James has developed a varied repertoire of dishes, including training in patisserie at Michelin-star level.

When not in the kitchen, James indulges in his passion for motorbikes, football, snowboarding, classical history and abandoned buildings.