“I didn’t have a permanent address back then, but I was travelling the world aboard superyachts, doing what I loved and discovering new places.” From restaurant kitchens in the Philippines and Australia to superyachts across the globe, Filipino-Australian chef Ginger Mendoza turned her culinary career into an extraordinary journey of opportunity, adventure and discovery.
Key Points
- From migrant chef to global culinary career: Ginger Mendoza came to Australia from the Philippines more than 20 years ago under an employer-sponsored visa.
- After obtaining her Australian citizenship, Ginger embarked on a career as a private chef on superyachts, taking her culinary career across international destinations while navigating the unique demands of life at sea.
- Yachtlycrew.com estimates 6,000–10,000 active superyacht chefs worldwide, while Jobs and Skills Australia puts Australia’s personal and private chef workforce at more than 81,500.
- For Ginger, her restaurant experience, mastery of the basics, discipline and adaptability were crucial to succeeding as a private chef, proving that even the most luxurious kitchens are built on solid foundations.
The now Brisbane-based chef and entrepreneur spent more than a decade working aboard superyachts, where the vessels became her home as she travelled the world. Her life as a private chef was shaped by extraordinary experiences, challenges and lessons that continue to influence her culinary journey.
Your creativity really gets put to to the test. There are also challenges when you’re a private chef on a superyacht—for example, the weighing scale doesn’t work so you have to improvise. You can’t become a private chef on a superyacht without a restaurant background because that’s fundamental to being a chef. You need to understand service times and know how to plan and prepare for the entire day. In a way, it’s one of the steps toward becoming a well-rounded chef.Ginger Mendoza, chef and entrepreneur
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