Dylan Black
Private Chef.
Yacht Chef.
Yachts. Villas. Residences.
About
From life around the water to private kitchens.
Growing up around the water shaped a lot of where I ended up professionally. Much of my childhood was spent sailing, kayaking and snorkelling with my dad, before later joining the Sea Cadets.
Being around marinas, boats and life on the water always felt natural long before I entered the yachting industry professionally.
During lockdown I developed a serious interest in cooking, which eventually led me into professional kitchens, private client work and guest-facing environments.
That combination of water, kitchens and private dining is what now sits behind my work across yachts, villas and residences.
Foundations
Restaurant discipline, private standards.
From there I moved into a range of restaurant and private environments across the UK and Europe, working within rosette and Michelin-level kitchens, private villas and produce-led cooking environments.
This included estate-to-table restaurants where ingredients moved directly from farm and butchery into the kitchen, giving me valuable exposure to sourcing, whole-animal preparation and seasonal produce.
I also gained experience within seafood-focused and Mediterranean-led restaurants, building a strong foundation in prep, organisation, timing and clean, ingredient-focused cooking.
Private Clients
Calm delivery inside private environments.
Alongside restaurant work, I also worked within private villas and residences across the French Riviera and Monaco, cooking inside discreet, high-end private environments where consistency, precision and trust were expected daily.
I later worked with a professional football team and staff during training periods and match mornings, operating within structured environments centred around preparation, timing, nutrition and consistency.
Those experiences strengthened my ability to stay calm, organised and adaptable while maintaining high standards across fast-moving private settings.
Yachts & Residences
Modern private dining across the Mediterranean.
I later moved into chalet work as Head Chef for a well-known ski chalet company before transitioning fully into yacht, villa and residence work across Monaco and the Mediterranean.
Today my work spans yachts, villas and private residences, with a culinary style shaped by both restaurant structure and private client experience.
My cooking is heavily influenced by Mediterranean and Middle Eastern cuisine — particularly Turkish, Israeli and Moroccan flavours — alongside strong Asian influences including Japanese cuisine, sushi, Indian and Chinese cooking.
Across both guest and private environments, my focus remains the same: refined but approachable food, organised execution and an experience that feels relaxed for the people being looked after.
Water. Kitchens. Private clients. Yachts.
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