Chef Micaela Markides

My name is Mic Markides. Just like most things in the world, there's a story behind this and behind my name. I am a young culinary professional, that started in South Africa in an industry dominated by long hours and undying pressures. I have an honors level degree in culinary arts and hospitality management which took me 4 years to complete.

Hospitality is not for the faint hearted but when it becomes your passion, not much can stand in your way to pursuing art and creation like your life depends on it. Cooking, for me, is just that! A display of personalised art on a canvas made of porcelain or fine china plate; delicately placed, finely designed and intricately composed to seduce palates. After fervently searching for my place in the South African cheffing industry, my heart ached for travel and extraordinary experiences that would teach me more about myself and more importantly about the food I wanted to produce. In order to evolve in my own cooking, it was essential to get on the move and experience the rest of the earth's tastes before I could even dream of applying it to mine. In 2019 I sold my car and set off with just $100 in my pockets to Antibes, France, to pursue my dreams and work as a superyacht chef. This was the best decision of my life and lead me to beautiful destinations and beautiful food.Since starting as a superyacht chef, I have traveled through the caribbean islands, european and mediterranean seas, Dubai and the United states coast lines, in an effort to soak up as much knowledge and exploration that I could! Experiencing these places helped me broaden my mind and immerse myself in different cultures of the world to allow a manifestation of these cuisines into my skill set. The travels across the ocean on multiple sailing and motor yacht vessels brought about my name; "The Gypsea" - A nomad of the seas, always changing, always growing and expanding the idea of food and how we enjoy it. Three years in the superyacht industry inspired me to pursue the idea of bringing these cuisines of the world to people, in the comfort of their own homes and hometowns as a private chef. Using the knowledge acquired from my studies and from the world to help YOU travel through your own creation and taste buds.