Chef Peter Frost is better known as Frostie, especially in the yachting community. He has been wowing guests, and other yacht chefs, for a while, and he has often been mentioned to us as a yacht chef of inspiration when we do these interviews. So we were delighted when he offered to interview and allow everyone a small glimpse into his life as a superyacht chef.
Frostie was also featured in Forbes magazine recently. If you grab a copy, flick through to find his article.
How did you get into yachting?
I got into yachting after two major events really, I was working for a high-net family in their homes around the world. Whilst in Ibiza, I saw many superyachts go past. The house I was working in was situated on a cliff.
So that got me into researching.
The 2nd event was I was approached by a celebrity to work on a private island for him and his guests. It just so happened that he also owned a superyacht! So that was really my first exposure to the
Can you tell us more about your current boat?
The current boat size is 65m called Eternity. It was built in 2010 and sleeps
It is the smallest boat I have worked on so far.
What has been your favourite stage
I’ve been very blessed over the years with stages. I’ve staged with Gordon Ramsay, Le Gavroche and with Pierre Koffmann
I believe the Pierre Koffmann and the Ramsay ones
What stages do you have coming up?
I have some super exciting stages coming up
One in India
Dominque crenn in San Francisco
Sat Bains in Nottingham
And one in Brazil
And finally in NYC…… so you could say its a super busy 18 months ahead
Do you have an easy galley tip to save time?
I worked in a pub at 16 years old.
A trick from those days was wrapping a spoon with cling film to get the perfect quenelle of mashed potatoes. Or freezing a stock to clarify it. Another easy one is to make creme
You recently won the Antigua Yacht show chef competition- What was on the menu?
Canapes
Salmon,egg Caviar
Lamb croquette, carrot and plum sauce
Tuna tartar, soya and yuzu
Goats cheese, truffle, burnt apple
Beef main course
American Black angus beef fillet, 72 hr beef cheek, pate bric, horseradish mash, white asparagus, red wine jus
Dessert
“Ferrero Rocherr”
Do you have any tips for chefs going into their first yacht chef show?
Practise your dishes!!!! But be relaxed and just think of it as a normal day and give that 110% you do
You have popped up numerous times in these interviews as a chef who inspires others. How do you inspire others?
I think I just show- I hope through my social media and how I interact with other chefs, that I simply do love what I do.
I’m an open book. Sharing in this industry to me is key- unless its competition time haha!. But seriously we should all be helping and pushing each other. It can be very hard and the pressure is huge on chefs at the top in this game. For that reason, I won’t even go into, missing loved ones or stress, mental health etc.
What does a normal day look like for you on a charter?
Busy!. There are 4am starts. Making the fresh bread and pastries, then into prep and breakfast service. Then I work with my sous chef with crew food, then back into lunch requirements. After that, it is back onto crew and guests etc. No two days are the same….. but I will say, it’s a late finish haha!!!
What would you say is the most exciting thing about being a chef in the superyacht industry?
The ever-changing routines. I hate when two days are the same, it bores me. With yachting, in all aspects, such as the locations, the ingredients and catering to the guest’s needs
Do you have any advice for new yacht chefs coming into the industry who are self– taught?
Yes, back yourself. But learn the basics of provisioning, and be respectful of the onboard environment. Note that it is different
Do you have any advice for new yacht chefs coming into the industry from a restaurant background?
Work under a great Head chef for at least 1 season. You may feel you know it all, but trust me you may know how to cook dishes with all bells and whistles. But, under pressure and with weather conditions, provisions turning up incorrectly or not at all etc.
It can all put you in a spin, so learn from somebody that can teach you how to deal with these issues
RELATED: Interview with Micail swindells and Dom Horsey
Who are the chefs that you look up to?
Domminque Crenn
Sat Bains
Guy Savoy
Michel roux
Espen Holmboe bang
Jason Atherton
What is your number 1 restaurant in the world?
What are your favourite I nstagram accounts to follow for inspiration?
Erm there is quite a few
mymuybueno (all platforms)
If you could convince the captain to drive the boat anywhere in the world today, where would you go?
Haha, that would have to be down the Thames in London. I love my city! To
If you could have a table at any restaurant in the world for a dinner, where would it be, and who would you take?
I’m gonna have to say
What is your favourite piece of equipment in the galley?
My knives, it’s all well and good, the modern equipment, but they have added bonuses to me, what you can achieve just with a knife is quite beautiful
RELATED: The 5 best chef knifes you can buy this season!
If you were to gift someone one cookbook, what would it be…?
Pollen street Social or the Art of fermentation by the Noma chefs
Plating and Presentation 2 day Chef’s Class with Peter Frost
This Advanced two-day course is aimed at chefs who would like to really advance their skills to the next level. Covers a six-course fine dining Tasting Menu, taught by Super Yacht Head Chef Peter Frost.
This course will extensively cover plating and presentation alongside many vast modern techniques and skills to really elevate your skills and techniques in the galley and beyond. Sous vide, fermentation, espumas, jellification, sugar work and so much more.
- Friday 20th September 2019
To book, contact mymuybueno Cookery School.