Professional superyacht chef Menelaos Papadopoulos, with a global culinary background and high-level certifications including Ships’ Cook UK and MCA-accredited training.
Menelaos Papadopoulos worked as Head Chef aboard the 72.6-meter M/Y Clio (Lürssen-built, 2194 GT) from May 2016 to February 2020. The yacht is registered in the British Cayman Islands (Official No. 737349) and operated to commercial standards under the ISM code.
Mel proved to be a highly competent and dedicated professional, delivering exceptional meals tailored to diverse guest preferences. He maintained impeccable hygiene standards, trained junior galley staff, and consistently kept the crew well-fed on a well-managed budget. His positive attitude and team spirit made him a valued member of the crew.
From 24th May 2016 to 14th February 2020, I served as Head Chef aboard M/Y Clio, a 72.6-meter LÜRSSEN-built motor yacht, registered in the British Cayman Islands (Official No. 737349, Gross Tonnage: 2194). The yacht operates privately but adheres to commercial standards in line with the ISM code.
During this period, I was responsible for managing the entire culinary program for both guests and crew, and the role demanded high standards of performance, discipline, and creativity.
What I Delivered
Guest Cuisine Excellence Crafted an extensive variety of gourmet meals tailored to guest preferences and dietary needs, consistently exceeding expectations.
Crew Support & Nutrition Maintained top-tier food quality for the crew, ensuring morale and energy levels remained high—even during long charters and off-season periods.
Galley Management Oversaw hygiene standards, budgeting, provisioning, and inventory, while always delivering on time and within budget.
Leadership & Mentorship Trained and mentored sous and crew chefs, fostering a collaborative and positive team dynamic in the galley.
Recognition & Departure
Throughout my time onboard, I was consistently appreciated for my positive outlook, dedication, and ability to communicate effortlessly across all ranks—guests, officers, and crew alike.
My departure was due to a restructuring of the crew, with the head chef role made redundant. I left on excellent terms, with the team expressing willingness to rehire should an opportunity arise in future.
Client: Peter Chisholm, Captain – M/Y Clio 📞 +33 786 29 15 25 📧 (Contact available upon request)
From March 2020 to February 2023, Menelaos Papadopoulos served as Head Chef aboard M/Y Azamanta, a 55-meter Heesen-built yacht registered in the Cayman Islands. Operating under commercial compliance (ISM, ISPS, and MLC), the vessel hosted private owners and required consistently high standards across the board.
Menelaos Papadopoulos served as Head Chef aboard the 55-meter M/Y Azamanta from March 2020 to February 2023. The yacht, built by Heesen and registered in the Cayman Islands, operated under voluntary commercial standards (ISM, ISPS, MLC) despite being privately owned.
During his time onboard, Mel consistently delivered exceptional meals to both guests and crew, combining creativity with discipline and strong kitchen leadership. His ability to keep spirits high and stomachs full made him an integral part of the yacht’s daily life.
Performance Highlights
Delivered outstanding cuisine for both guests and crew
Maintained high morale through a warm, social presence
Managed full galley operations, from provisioning to budgeting
Trained sous chef and ran a highly efficient department
Created legendary focaccia (the best I’ve ever had – per Chief Officer)
Officer’s Remarks
“Mel was always upbeat, a real team player who made the mess feel like home. His food standards were exceptional, and he kept the crew well-fed through tough winter seasons.”
“He’s as reliable as he is talented — proactive, organized, and a pleasure to work with.”
Client: Daniel Boardman – Chief Officer, M/Y Azamanta Location: Global | Registered in Cayman Islands Dates: Mar 2020 – Feb 2023
Through passion, versatility, and deep knowledge of global cuisine, Chef Menelaos elevated the onboard dining experience to match the yacht’s prestige.
CaymanFrom August 2024 to March 2025, Menelaos Papadopoulos worked as Head Chef aboard the 81-meter sailing yacht S/Y Sea Eagle. As the sole chef responsible for both guests and crew, Menelaos delivered creative, consistently high-quality cuisine across a wide range of styles, earning admiration for both his technical skill and warm personality.
Performance Highlights
Sole chef for 12 guests and 15 crew
Expert in Mediterranean, Japanese, and fusion cuisine
Delivered under pressure with calm professionalism
Known for outstanding bread and pastry work
Positive, flexible, and highly collaborative presence onboard
Captain’s Remarks
“Mel’s food was always thoughtfully prepared and tasted amazing. He’s a true professional who handles feedback with grace, keeps his cool under pressure, and makes every galley feel like home.”
“His baking was so good, we joked about hiding the loaves to make them last longer!”
Client: Capt. Henry Say – S/Y Sea Eagle Location: Global | Registered in Bloody Bay, Cayman Islands Dates: Aug 2024 – Mar 2025 Islands
Hello
I’m available for seasonal or permanent yacht chef positions.
Your next yacht chef: creative, reliable, and sea-ready.
