#60 Inside the Culinary Mind of Yacht Head Chef Jonny Sims

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 onboardZero‑waste cooking and clever uses for every ingredientThe challenges of sourcing produce in different regionsHis favourite “wow factor” dishes and the wildest ingredients he’s ever been asked to useAdvice for aspiring yacht chefs entering the industryJonny’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.