Joining the podcast is Duncan Biggs, a chef with over 30 years’ experience in the yachting industry, who has cooked for billionaires, travelled the globe, and now trains the next generation of chefs entering the maritime world.

From the Bahamas to Antarctica, Duncan shares what it really takes to cook at sea, where planning is everything, produce is world class, and your ‘kitchen’ could be anywhere on the planet. In this episode, you’ll hear about:

• Duncan’s journey from cooking with his mum to joining the Royal Navy.
• How a chance opportunity led him into the world of superyachts.
• The reality of life on board — from 30m family-style boats to 160m floating cities.
• The importance of preparation when your nearest supplier might be thousands of miles away.
• Cooking for billionaires, celebrities, and high-profile guests.
• Why feeding crew is just as important as feeding guests.
• The camaraderie and lifestyle that keeps chefs in yachting for decades.
• How the industry has evolved, with bigger yachts and more adventurous global routes.

This episode is for chefs curious about alternative career paths beyond restaurants, hospitality professionals who love travel and adventure as well as young chefs considering yachting as a career move.

Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and industry defining stories, only on Chefs on the Pass.