LOA - 65m (213.3ft) / BUILT - Benetti, Italy, 2011 /
GUESTS - 12 / CREW - 17 

EXPERIENCE South African Kevin Feinberg trained at some terrific restaurants in South Africa and Switzerland. His love of travel (and dislike of the big hotel/resort industry) made a career in luxury yachting the ideal choice. With 15 years on board experience (four years with the owners of Seanna), Kevin has a genius for creating amazing dishes that satisfy the most discerning appetites.

Q Which are your favourite markets?

KF The Cannes open air market and the St Tropez Saturday market are amazing. I love Las Ramblas in Barcelona, and New York City has the best seafood market.

Q What is the best thing about cooking on board a superyacht?

KF The bonus for a chef is that quality not cost is the highest priority, and you’re cooking for people who really appreciate good food. The downside is you can’t just nip out to the shops!

Q Which style of cooking do you most enjoy preparing?

KF I like to serve lots of different nationality foods. My favourite ‘guides’ are Joël Robuchon, Gordon Ramsay and Marco-Pierre White and I enjoy adapting recipes to meet special dietary requirements, such as dairy or wheat free.

Q What wouldn’t you be without in the galley?

KF My favourite gadget is the PacoJet - a brilliant machine, which whizzes up ice creams, sorbets, mousses and sauces in a nanosecond.

Q Which four ingredients would you take to a desert island?

KF Good olive oil. Fresh lemons/limes. Chilli peppers.  Garlic.

Q What dish would you choose for your last supper?

KF Wagyu beef fillet cooked on an open fire with mashed potato and roasted vegetables.


Sample Menu

Sesame-Crusted Tuna Carpaccio with Wasabi Aïoli
Pastry Biscuit, Micro Greens & Asian Vinaigrette

Wild Arctic Char served with Truffle Peas
Butter Lettuce Emulsion & Sautéed Baby Prawns

Vanilla Cheesecake crusted in Candy Balls served with Red Velvet
Cake, Strawberry Sorbet, Cherry Coulis & Raspberry Biscuit

Cooking up a storm on board SLIPSTREAM >>

Cooking up a storm on board BATON ROUGE >>

Cooking up a storm on board DENIKI >>

This interview first appeared in the
2014 Burgess Superyacht Living & Style Magazine

At Burgess, we aim to provide an excellent user experience throughout our website to ensure the best service is received by our visitors. We achieve this by using cookies, which store a little information from your browser. If you would like further details regarding the information that is stored, please see our privacy and cookies policy.

Start typing to search. Hit escape to exit.