To Whom It May Concern:
My name is Mary Wills and I am a graduate of the French culinary institute in New York City, and northern Italy.
I have my STCW and Eng 1.
I am originally from Akron Ohio.
With over 10 years of experience in the luxury food and hospitality world I am a world renowned chef and seafarer with a background in culinary management, full scale maritime operations and adventure travel.
I bring an endless curiosity for avant-guarde trends and novel concepts as well as a comprehensive knowledge of culinary management during expedition style travel.
I am both land based and yacht based, currently seeking a new, diversified opportunity.
I have an extensive resume with experience cooking on the following SUPER YACHTS and smaller vessels for UHNWI and families:
YACHT EXPERIENCE:
M/Y Julia Dorothy In Rickenbacker Marina- captain Frank
The Knickerbocker 2023 Rybovich Safe Harbor Marina 2 month program
Sea Owl 2023 West Palm Harbor Marina 3 month program - Captain Joel
The Tie Breaker 2023 West Palm Harbor Marina 5 week program - Captain Kevin
Half / Mine 2023 Staniel Cay Bahamas 3 month program - Captain Ashely T.
Il Capo 2023 Bahamas 3 week program
BBELLA Punta Gorda 2023 1 month shore based program - Jon Larmore
Summerwind Montauk New York 2007
I have experience with lengthy programs in the Bahamas and BVI.
I am accustomed to all diets and serve a demanding client with professionalism and a calm, welcoming disposition.
I am passionate about excellent flavor profiles, personal appearance, the clients satisfaction and a good, healthy crew.
Thank you for your thoughtful consideration.
I look forward to connecting.
Sincerely,
Chef Mary Wills
Sample menu ideas:
STARTERS
Baba Ganoush with Toasted Pita
Crudités with Pistachio Mint Pesto
Sautéed Calamari with Basil and Jalapeño
Rice Paper Carnita Dumplings
White Cheddar Littleneck Chowder
Ahi Taquito
Braised Short Rib with 5 Pepper Ketchup and Pickled Carrot & Daikon
SMALL PLATES
Pesto Scallops with Roasted Garlic Yukon Gold Mashed
Spaghetti alla Carbonara
Lemongrass Scampi
Lamb Bolognese
Bay Scallop Pot Pie
Grass Fed Tri Tip Sirloin with Chimichurri
Wild Mushroom Ragù with Creamy Polenta
Ravioli of the Day
Smoked Elk Tenderloin with Cauliflower Purée
Salmon Boats with Dill Crème Fraiche and Roasted Vegetables
SIDES
Honey Glazed Herb Carrots
Grilled Asparagus
Basil Fried Vegetable Rice
Herbed Millet
LARGE PLATES
Cod Cake, Duck Breast and Littleneck Clams with Smoked Shoyu Mushroom Broth
Mixed Grill of Lamb, Tri Tip and Chicken with Chimichurri
Ossobuco Ramen
FLATBREAD PIZZA
Napoletana
Truffled Mushroom
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