Bilingual Japanese yacht chef. Authentic Japanese & European cuisine.
Hello — I'm Monet, a Tokyo-born chef training for a career on crewed charter yachts across the Caribbean and the Mediterranean. Single-galley capable, deeply grounded in Japanese technique, confident with Western service.
Trained in Japan, sailing the world.
I grew up in a household where the quality of a meal was measured by the quality of its rice. My cooking is rooted in the seasonal, precise discipline of Japanese home and restaurant kitchens — dashi pulled fresh, knife work that respects the ingredient, plating that leaves room for the dish to breathe.
I'm currently in my second year of culinary and hospitality studies, alongside RYA sail training in Devon. By October I'll have every certification a charter captain asks for, a sample menu rehearsed at sea, and a reliable answer for guests who want sushi at lunch and bouillabaisse at dinner.
I cook well for ten, cleanly for two, and enjoy the specific puzzle of a provisioned trip: a small galley, a long crossing, and a set of guests whose preferences I've already memorised.
Ready to sign on.
All paperwork current and valid through the 2026–2027 charter season. Originals and digital copies available for agency upload on request.
Dish portfolio.
90 seconds, face to camera.
A short personal introduction covering my story, training, and why I'm heading to sea. Captions in English and Japanese.
What captains and instructors say.
Full contact details for all three referees available on request. Happy to facilitate direct calls with captains or placement agents.
with agencies for the
2026–27 charter season.