FOOD & DRINK
Smulders was drawn to the unique challenges and rewards of
being a superyacht chef, and took his first role on board the
sailing yacht Dardanella, followed by a number of years on
board the classic Feadship sailing yacht Iduna. After exclusively
focusing on sailing yachts thus far, in 2018 he decided to try a new
experience on board a motor superyacht, and so approached Jan
Verkerk, owner of Sherakhan, through a mutual contact. The two
hit it off and he joined the famous yacht as Charter Chef in March
that year.
Smulders’ favourite thing about being a luxury yacht chef is the
freedom that he has in the kitchen to delight the guests, without
the budget constraints that exist in restaurants. There is no such
thing as impossible on board Sherakhan, he explains, adding: “We
can cook Dutch frikandel, Saudi Arabian kabsa or South African
lemon pie; you name it, we can make it!”
Of course, any kind of food is available to charter guests on board
Sherakhan, but if Smulders was to describe his “signature style”,
it would be la cuisine du soleil: “Flavours are the most important
part of the food I create, alongside their structures,” he comments.
“Natural, healthy and recognisable food is very important to me.”
The current food trends that he finds exciting and inspiring
are healthy, vegan and local food. For him, in essence these
developments are led by a desire for authentic food that goes
back to basics. Asian flavours also continue to be popular and
inspiring.
The superb galley on board Sherakhan allows Smulders to let
his imagination run free, with access to all manner of high-tech
culinary equipment and exceptional ingredients. One of the
unusual pieces of kit on board is the candy-floss machine, which
he uses to create a sweet accompaniment in a unique fois gras
dish, proving gourmet food can be surprising and fun as well as
delicious.
To guarantee a smooth-running charter experience for guests,
Smulders has daily meetings with the yacht’s Hotel Manager
Manon de Wit, planning each meal including where it will
be served, themes and wine pairings. It is a crucial working
relationship for a well-oiled charter yacht, and Smulders
describes theirs as a “golden match”. There are ample choices
of dining locations on board, from the multiple outdoor decks
with beautiful landscape views to the showstopping double-
height dining room with a galleried atrium and skylight from the
glass-bottomed sundeck Jacuzzi. The latter is Smulders’ favourite
place on Sherakhan to create an unforgettable dining experience,
as 26 guests can sit together at the enormous, curved table in
a spectacular atmosphere with custom-made chandeliers and
sumptuous surroundings.
Issue 42 2019
The Art of Luxury
27