Andrew NewtonPhone: +61 (0)40 504 8633E-Mail: andrewpmnewton@gmail.comSingle, New Zealand CitizenD.O.B March 12 1974Location, Sydney, Newtown, Australia

Personal objective

I am a fully qualified chef of 22 years with international experience in Resorts, Hotels and Super Yachts. I have gained strong knowledge in American, Asian and Mediterranean cuisine. Freshly baked Breads, French Patisserie and technical desserts are also skills I have honed over the years, as well as managerial and leadership expertise and overall kitchen operations. I am a creative, organised and enthusiastic chef who can adapt to many styles of cuisine while catering to the needs of guest’s and their specific dietary requirements. I am extremely flexible, have a strong work ethic, a calm demeanor and a desire to achieve the highest standards.

Experience

M/Y Lady Kathryn V 62m, Temp Chef June 2015-September 2015

Cursing the Mediterranean on a ten-week charter for Alisher Usmanov. Catering for a variety of high profile guest and Diplomats, including the Prime Minister of Kazakhstan, Nursultan Nazarbayev. Normal duties and requirments as acting Chief Chef on a busy charter yacht overseeing galley operations and training of the second Chef

M/Y Lady Christine V: 68 m, Temp Chef December 2014, 3-week contract

Covered the existing chef while she took her holidays, we set off from Cairns, Australia and cruised to Ambon, Indonesia where we sat on anchor until I departed the vessel. Cooking for the crew and doing some prep work for the owner’s chef that arrived with them.

Sabbatical September- 2012- 2014

The purpose of my sabbatical leave was to go on a trip around the world in pursuit of unique and memorable culinary experiences of all kinds. It started 2 years ago discovering different cultures and cuisines of around 65 countries and numerous cities, from small local restaurants to Award Winning Cuisine hotels, during which I have had fantastic experiences and incredible journeys.

M/Y Lady Kathryn V: 62 m, Chef De Cuisine June 2012 - September 2012

(Cruising the Mediterranean, 61 meters Lurssen built 2011) As the main Chef I was in charge of ordering all food products in line with the required budget, preparation of menus, management of the galley and following and enforcing the hygiene and safety standard as part of the in house rules, as well as working with the Chief Stewardess and interviewing, training and supervising the second chef.

M/Y Capri : 58m, Chef De Cuisine October 2005-April 2006 & October 2010-May 2011

(Germany, Mediterranean, Bahamas and the Caribbean, 58 meters Lurssen built 2003) In charge of ordering all provisions, accounting, crew management, menu preparation and overall kitchen operations. Before joining the team, I spent two weeks with Mr. Lee-Chin’s personal chef at their estate in Canada honing my skills in Jamaican and Asian style cuisine. The majority of our high profile guests were entrepreneurs, C.E.O’s, Saudi Princess, and political figures.

M/Y Azzurra II : 48m, Chef De Cuisine August 2003-October 2005 & May 2006 – November 2009

(America, Mediterranean & Caribbean, 48 meters CRN built 1988) As Executive Chef I designed and oversaw the complete refit of the galley and ordering of all equipment during the yard period, as well as being responsible of enforcing and following the in house rules while guiding the team to do the same, and being responsible of training and supervising the second chef. Twelve weeks was granted at the culinary institute of America covering eleven modules of cookery including management skills. In that time with Azzurra II we had many high profile guests including basketball players, movie stars, pro golfers and fortune 500 guests.

M/Y Shalimar: 37m, Chef De Cuisine August 2002-July 2003

(Bahamas& Mexico, 37 meters Benetti built 1994) responsible for creating five to seven course culinary infused menus for ten guests with Christmas functions for 35 people and duel charters, as well as getting involved with deck work and engineering projects. I had the opportunity to cook for several princes of Saudi Arabia and George Bush Senior.

Old Court House Hotel; Sous Chef March-October 2002Managing a small hotel alongside the executive chef for up to hundred a la carte and TDH menus. Fulfilling the usual responsibilities of maintaining high standards and work ethics in compliance with the rules set by the hotel. Channel Islands, England

Sheraton Mirage; junior Pastry chef April 2000 - June 2001Preparation of desserts for all buffets, weddings, birthdays and a la carte menus. Creating cakes, pastries, ice creams, decorations and Chocolate work. Australia, Port Douglas

Hayman Island; chef de Partie January 1998- June 1999Working in La Fontaine French signature restaurant as Le Poisson chef, then moving over to Le Saucier and cooking of chefs table. Australia, Whitsundays

Park Royal; Apprentice chef April 1992- September 1996Training in a diverse European kitchen brigade of 50 chefs. Involved in fine dining, brassiere, Japanese, production, cold larder, pastry and everything in between.

Education

2003 Culinary Institute Of AmericaTwelve-week continuing education program December 2002 S.T.C.WCertified basic survival techniques, basic firefighting, first aid and personal safety and responsibility

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1992-1995 Diploma in CookeryPolytechnic culinary school of arts 751, 752, 753

Achievements

1995 Gold award – Brassiere dish, Christchurch salon culinaire competition.1995 Bronze award – fish mystery box, Christchurch salon culinaire competition.1995 Bronze award – margarine sculpture, Christchurch salon culinaire competition.1995 Bronze award – SPHC Apprentice competition.

Referees

Captain Neil Riemer +15614524084 captain2@ladykathrynv.comChief John Powley+33 483 580 335 johnpowley1@gmail.comCaptain Christopher Ramos +15618185305 captain@ladykathrynv.comCaptain Stephen Smyth +1 954 258 3748 e-mail stephensmyth43@gmail.comCaptain Charles Dugas-Standish +1 954 612 7660 e-mail doogienheidi@aol.com

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