Chef Whitney Anderson

I have worked as a personal chef aboard various private

yachts (and their estates on land) over the past 10 years to

supplement my career as a fine artist. My mission is to create

dishes that are both gourmet and nourishing, made from

the freshest ingredients, pleasing both to the eye and the

palate. Also, equally important, I strive to satisfy the

specific dietary needs of the boss, family and guests.

Throughout the years, my clients would say to me:

“Where did you learn to cook like this—culinary school?” I

had to correct their assumptions by saying, “Actually, no, I

have never had formal training for this—it was all life

experience.” Subsequently, they find a much more

endearing and dynamic life story that I have retold many

times. Here is the long version, broken down into its

different dimensions that have molded me into the chef I

am today: unconventional