Chef Thomas Essl

My name is Tom, and I am thrilled to introduce myself as a dedicated and passionate chef with over 17 years of fine dining and luxury hospitality experience. With a culinary foundation shaped in Austria and Switzerland, I have been part of esteemed projects rated up to 19 Gault Millau points and two Michelin stars. My journey has since led me to specialize in bio-authentic culinary nutrition for UHNW families and embark on a fulfilling 2,5 - year adventure as a Relief Chef in yachting. I now want to take the helm as Head Chef in a long-term position (1–6 years) in a dual-season setting and look forward to opportunities that align with this vision.

I bring an intuitive, diverse, and innovative culinary style, enriched by my proficiency in four languages and my ability to seamlessly adapt to multinational and dynamic crew environments. Collaboration, respect, and fostering a positive team atmosphere are the cornerstones of my leadership approach. In my experience, a diverse and inclusive crew environment not only enhances service quality but also nurtures professional and personal growth.

My culinary repertoire spans refined European techniques, global cuisines, and specialized diets, making me uniquely positioned to meet diverse guest expectations. Having honed my leadership skills in Michelin-starred establishments, luxury hospitality, and aboard yachts up to 123m, I combine creativity, precision, and adaptability to consistently deliver exceptional dining experiences.

Culinary Expertise Includes:

* Refined European Techniques: Natural Intuitive Fine Dining, French Cuisine (Provençal & contemporary), Alpine specialties, Italianità

* Global Influences: South and Eastern Mediterranean, Levantine, Southeast Asian (traditional & modern), Japanese washoku & yōshoku (Sushi, Sashimi, Dashis, and fresh noodles)

* Special Diets: Vegan/vegetarian, ketogenic, alkaline-focused, kosher (with workspace preparation)

* Pastries & Breads: Tyrolean sourdoughs, exquisite Viennese desserts, and farm-to-yacht sourcing

Leadership Philosophy:


I embrace a distributed and servant leadership style, rooted in inclusivity and functionality, drawing on my neurodivergent strengths to cultivate efficiency and harmony in the galley.

Current Location & Availability:

* Location: Nice, South of France

* Available: 1st of January 2025

Certifications & Licenses:

* Kitchen Mastery Degree, HLT Salzburg, Austria

* Ship’s Cook Certificate

* Food Safety & Hygiene Level 3

* PDSD, Crowd & Crisis Management for Passenger Ships

* Dipl. Rescue Medic, IRK

* Driver’s License B

* B1/B2 Visa (exp. October 2034)

* EU Passport (exp. October 2034)

Package Expectations:

* Full rotation: €7,500 - €9,000/month

* 60-90 days leave: €8,000 - €10,000/month

* Daily rate: €450/day

I am eager to contribute my expertise to elevate onboard dining experiences while ensuring top-tier crew nutrition. Please don’t hesitate to reach out with any questions or requests for further information — I am happy to assist.

Looking forward to the possibility of working together!