In this episode, we step inside the world of Jonny Sims, Head Chef of M/Y ASANI, whose career has taken him from his grandmother’s Yorkshire kitchen to fine‑dining restaurants in France and now to creating exceptional culinary experiences at sea.

Jonny shares how he first fell in love with cooking, the unexpected path that led him into yachting at just nineteen, and the years he spent running his own restaurant before returning to life onboard. He opens up about the creativity, discipline and adaptability required to be a yacht chef - from crafting multi‑cuisine menus and managing 5 a.m. starts, to balancing guest expectations with the wellbeing and nutrition of the crew.

We also dive into:

• The reality of being the sole chef onboard
• Zero‑waste cooking and clever uses for every ingredient
• The challenges of sourcing produce in different regions
• His favourite “wow factor” dishes and the wildest ingredients he’s ever been asked to use
• Advice for aspiring yacht chefs entering the industry

Jonny’s honesty, humour, and passion for his craft make this a standout conversation - whether you're a seasoned crew member, a budding chef, or simply a lover of great food and good stories.