ALONSO OSORIO

Middle east Family, private and commercial use.

6 permanent crew while charter, 10 crew when owner onboard ( nannies, bodyguards and some extra staff).

As middle east family typical buffet style, when guests it addapted de menu depending on their needs.

6 crew, 1 vegan. Our mission for this Atlantic Crossing was to take the boat from Toulon to Fort Lauderdale in order to be refit at the shipyard. We did a technical stop in Gibraltar and I did the real big provisioning to face this mission, next stop was in Saint Marten for some provisioning. The captain requirements was clear, Healthy food.

5 crew 10 guests. Kosher food- Fresh Brand new yacht. Right after Nero I started working on this boat. 90% in anchor, often in remote areas, so sometimes provisioning wasn’t easy. Easy going owner and family, very high profile, they love to enjoy at sea, no fancy food but when we had guests onboard, breakfasts, lunch & find dining was mandatory. Balearics, Italy & SOF.

Daywork- Middles east Family, 40 crew (day&night shift) - 15 guests. Under the chef instructions I required to prepare crew food for night shift and all guests orders in Hallal food and look after the galley hygienically at the same time.

Under construction at a shipyard in turkey. during this period i was in charge of directing the work in the galley so that it was ergonomic.

as soon as the yacht obtained its navigation license, this was a boat was highly used after by the family. Buffet style lunches and formal dining.

8 crew and 12 guest for busy private yacht Kosher food required, I adapted to the food for this great and nice family- Varied breakfast buffet style every morning Snacks and sweet cakes after lunch time. Mexican family the owner liked mexican food but his son preferred french cuisine. i had to deal with these requirements .

5 crew, and 10 guests. 4th seasons on this busy charter & private yacht

Lovely French family I joined the yacht at the request of Owner, they like typical french breakfast but traditional French & Italian cuisine for lunch and dinner.

• 3 crew this trip was mainly for the owner and his new wife, they were 100% onboard.
• Prepared mainly local ingredients from farmer and dealing with provisioning in very remote areas - Had to adapt menus for owner's allergies.

• Cook for 3 Crew and 4 guests
• American owner lives full-time
• Provisioned fresh produce and local ingredients in local markets
• Prepared a variety of classic French and American meals for the owner along with local ingredient inspired dishes

I have been employed for this charter. The Prince of the Royal Family of Saudi Arabia rented this yacht for two months. I was part of the night shift cooking for about 45 crew and preparing the mise en place for the day shift. I joined M/Y Shanghai belle afterwards.

• French Riviera
• Chef for 3 crew, and 10 guests
• I joined the yacht at the request of previous Captain of L'Or
• Russian owner requested traditional French & Mediterranean lunches, as well, Russian buffet style for breakfast & appetizers before dinner ashore

• Chef for 5 crew, and 10 guests
• International clients in this busy Charter yacht
• Belgium, French, Indian, Suisse requested traditional French,
• Mediterranean & international cuisine, as well as, continental breakfast &appetizers before lunch and dinner
• M/Y, XS | 22M | Charter
• Steward

Italian guests rented the yacht for 2 months. 1 dinner off the yacht, I was involved for general interior cleaning duties, laundry, housekeeping, and food and beverage service

Saudi Arabian owner, he used this secondary yacht to keep his water toys, high speed & diving boats, equipment, cars etc. I directed 5 stewards on daily tasks, cabins cleaning, food & beverage service.

This yachts was sold after owner dies, so i movved to M/Y Bleu XS.