One question first
Which of these sounds more like you?
Pick one and I will show you the option that fits.
The Full Support Package
The whole course, plus me in your corner.
- A 1 hour 1:1 call with me every 90 days
- Direct WhatsApp access to me at every step
- Your CV and portfolio reviewed personally, with referrals through Yacht Chef Jobs
- 14 days of crew menus and 14 days of guest menus, plus the full CV creation service
- Everything in the course: 40 videos, 36 handouts, lifetime access
$997 once, then $1,099 a month
Two separate things. The $997 is the course and it is yours for life. The $1,099 a month is me, and that one runs until you stop it. Cancel whenever you like and you keep the course, your menus and all 36 handouts. Your first 30 days of the monthly are free. Limited spots.
Work with me 1:1The Course
Everything I know, yours for life.
- All 40 video lessons across 6 modules
- All 36 PDF handouts
- Everything unlocks the day you join, nothing held back
- Lifetime access and every future update
- The BAYC Galley Chats community
Just over $3 a day
That is $97 a month for twelve months, and it is not a subscription. Nothing renews and nothing switches off. Twelve payments and you are done, and the course is yours for life. Rather pay less overall? Three payments of $332.33 costs you nothing extra over paying once, or $997 up front.
Start todayWant to see the job before you commit to anything?
Module 1 is free and it shows you what this job actually is. Then the rest of the course is what tells you whether this life is yours — and if the answer is yes, it gives you everything you need to be good at it.
Start with Module 1 — freeYou can already cook. That was never what stopped you.
It's the exact road map, in order, to save you time and money. Which certificates you need and which you don't, where to go, what to do and what not to do. Watch duties, preference sheets, provisioning, the way you actually work on board, and the handover that decides whether you get hired and whether you get asked back. Nobody has published any of that. I filmed it all on board working superyachts so you don't have to guess.
I'm Dean Harrison. Fourteen years at sea, up to the 88-metre Project X. Not a studio, not theory — so you can walk up the passerelle already knowing how it runs.
Yacht chef salaries start around $4,500 a month and run to $15,000, plus tips on charter. General industry ranges, not guaranteed earnings. Pay varies by vessel, position, experience and season, and changes over time.
Start Free — Watch Module 1Not a subscription
Just over $3 a day.
That is $97 a month for 12 months. Nothing renews, nothing switches off. Twelve payments and you are done, and the course is yours for life. Everything unlocks the day you join, so you can watch all 40 videos this weekend. Rather pay less overall? 3 payments of $332.33 costs nothing extra, or $997 once. All three are on the same page.
Start today — just over $3 a dayAs featured in
Also heard on SuperYacht Radio, Rich AF and Get The Fork Out.
What chefs who've worked with Dean say
Crew who ran galleys alongside him on Loon, Arience and Project X — and chefs he's coached one to one.
Judy
“In my 9 years cheffing he's the best head chef I've ever worked with. Calm, patient, and an amazing teacher. He genuinely wanted to teach me how to become a great head chef myself — crew menus, guest desserts, provisioning, even the accounts. He gave me the confidence to take charge of the galley. Not long after working with Dean, I landed my first head chef role and tackled it with ease. There's no one better equipped to teach others about becoming a yacht chef.”
Sous Chef, 68m M/Y Loon
Fredrik Grönholm
“I wish I’d had this knowledge and guidance when I first started in the industry.
I’ve only been in the industry for 1.5 years, so this course came at the perfect time as I’m looking to progress in my career.
The value for money is incredible when you take into account all the knowledge, course material, and the one-to-one coaching. I see it as an investment in myself that will pay for itself very quickly.
The course gave me a much better understanding of what to look for in a job, where to find the right opportunities, how to avoid dodgy contracts, how to manage my time effectively, and where to focus my energy. Most importantly, it reminded me to look after myself and know my worth in the industry.
This has been the best money I’ve spent on myself in a long time.”
Course + Coaching student — 5/5
Anna Davis
“It has allowed me to view everything from a larger perspective and better plan out my time. I cannot express how thankful I am that you’ve created a resource like this.”
Course student
Being a good chef is not what gets you the job
Every year hundreds of good chefs try to trade the kitchen grind for a life at sea. Most never make it.
Not because they can't cook.
Five years on the line. Ten. Twenty. A CV you are proud of. None of that is what gets you hired on a yacht, and nobody tells you that until you have already wasted the money finding out.
A captain is not comparing your food to the next chef's food. He is looking at whether your CV is a yacht CV or a restaurant one. Whether you have a food portfolio, and whether it is shot the way this industry expects. Whether your cover letter reads like someone who understands the job. Whether you hold the right certificates, and only the right ones, instead of three you never needed. And whether you are standing in the right port in the right month, because boats crew up before a season, not during it.
Get that order wrong and you can be the best cook on the dock and still fly home.
Then there is everything after you are hired. Watch duties. Preference sheets. The boat's accounting. The galley handover that decides whether you get asked back.
Seven of my forty videos are about getting hired. The other thirty-three are about that. They are not two separate things. Which certificate you book first, which port you fly to, which boat you say yes to — you only get those right if you already know what the job turns into.
That is what this course gives you: fourteen years of me getting it wrong, in the right order, so you don't have to.
Think you already know this part?
Fair enough. Ten questions below, none of them about cooking. Every one is a normal Tuesday on a yacht. Answer eight and you do not need my course, and I will say so.
The Route to Becoming a Yacht Chef
This program shows you how to turn your culinary career into a life of travel, growth, and financial independence with huge salaries and tips.
Enroll nowHere is what you'll learn
40 video lessons across 6 modules, plus 36 PDF handouts. All available now.
Seven of these lessons are about getting hired. The other thirty-three are about what happens once you are on board — the part nobody publishes.
Open any module below to see every lesson inside it.
Module 1 — So You Want to Be a Yacht Chef? (my story, the pros, and the honest cons)
Module 2 — How to Secure Your First Job (certificates, visas, CV, where to go, and the contract clauses that catch people out)
Module 3 — Joining the Yacht (getting stamped in and out, watch duties, cabin inspections, onboard accounting, rotational handover)
Module 4 — Crew Cooking (feeding the people you live with, and prepping an Atlantic crossing with no resupply)
Module 5 — Guests On Board (preference sheets, provisioning, 24-hour menu changes, service, plane food)
Module 6 — Your Future (upskilling, social media, mental health at sea, building the career after season one)
36 PDF Handouts
Take these 4 steps to become a Yacht Chef
Kitchen grease to salty air.
Step 1: Find Out If It's Actually For You
See the real job before you spend a cent. The hours, the pressure, the money, and what living on a working boat is actually like.
Step 2: Get Qualified and Get Hired
Certificates in the right order, a yacht-ready CV, the right port in the right month, and the contract clauses that catch people out.
Step 3: Survive Your First Weeks Onboard
Watch duties, cabin inspections, getting stamped in and out, and the boat's accounting. The things nobody explains and everyone assumes you already know.
Step 4: Become the Chef They Ask Back
Preference sheets, provisioning, 24-hour menu changes, plane food, and the rotational handover that decides whether you get a second season.
With The Course You'll Get:
Just over $3 a day
That is $97 a month for 12 months, and it is not a subscription. Nothing renews and nothing switches off. Twelve payments and you are done, and the course is yours for life. Everything unlocks the day you join, so you can watch all 40 videos this weekend. Rather pay less overall? Three payments of $332.33 costs nothing extra, or $997 once. All three sit on the same page.
Full Online Course Access
6 modules, 40 video lessons and 36 PDF handouts, plus lifetime updates. Seven lessons on getting hired. Thirty-three on what happens once you are on board — watch duties, preference sheets, provisioning, the handover.
36 PDF Handouts
Not filler. A Provisioning Order Calculator, a real Guest Preference Sheet, the Galley Handover Guide, a 14-Day Crew Crossing Menu, the Contract Red-Flags Checklist, and 31 more. Grouped by where you are in the journey. All 36 included, plus every future update.
Want the jobs group twelve hours early, or me in your corner one to one? Compare all three packages. Most people start here.
Meet Your Instructor – Dean Harrison
There's one yacht I never talk about, because I was ashamed of it.
I was cooking on a 35-metre dive boat back home in Australia when the offer came. Three weeks on a 40-metre as a temp, with a shot at going full time. I'd never set foot on a superyacht. I walked onboard completely blindsided, and not by the cooking. By what the job actually was. I had no idea how to provision, the captain had to show me. I didn't know what was expected for breakfast, lunch and dinner, or how you cook for twelve guests and ten crew at the same time.
I wanted to quit three times in three weeks. I finished the trip and decided superyachting wasn't for me. So I went back to the dive boat and stayed another eighteen months. That's the part that still stings. Not because I couldn't cook. Because nobody had shown me the job.
After that it went one boat at a time. Three years through the South Pacific as sole chef, eighteen months on a sailing yacht in remote Southeast Asia, then my first head chef role on a 60-metre, the 68-metre Loon, and the 88-metre Project X. Fourteen years at sea.
Nobody should lose eighteen months to a boat that blindsided them. That is the whole course: everything I wish someone had handed me on that 40-metre, filmed onboard the boats I actually worked.
Enroll now
