Guest: Duncan Biggs, Yacht Chef, Founder of Ocean Wave Monaco & Maritime Culinary Trainer

Host: Phil Street

In this episode, Phil dives into a world Chefs on the Pass hasn’t explored before, the high-pressure, high-reward life of a yacht chef.

Joining the show is Duncan Biggs, a chef with over 30 years’ experience in the yachting industry, who has cooked for billionaires, travelled the globe, and now trains the next generation of chefs entering the maritime world.

From the Bahamas to Antarctica, Duncan shares what it really takes to cook at sea, where planning is everything, produce is world-class, and your “kitchen” could be anywhere on the planet.

In this episode, you’ll hear about:

• Duncan’s journey from cooking with his mum to joining the Royal Navy.
• How a chance opportunity led him into the world of superyachts.
• The reality of life on board, from 30m family-style boats to 160m floating cities.
• The importance of preparation when your nearest supplier might be thousands of miles away.
• Cooking for billionaires, celebrities, and high-profile guests.
• Why feeding crew is just as important as feeding guests.
• The camaraderie and lifestyle that keeps chefs in yachting for decades.
• How the industry has evolved with bigger yachts and more adventurous global routes.

Listen now for:

• Why planning and logistics are everything when cooking at sea.
• The balance between fine dining and simple comfort food on board.
• What it’s really like cooking for high-profile guests (including a few familiar names 👀).
• Why the yacht kitchen is “like Hogwarts”, where the magic just has to happen.

Memorable Quotes:

• “You get the best produce and get paid well — it’s a great industry” – Duncan Biggs
• “When it clicks, it’s one of the best teams you’ll ever be part of” – Duncan Biggs
• “Sometimes the best meal is just something simple done really well” – Duncan Biggs

This episode is for:

• Chefs curious about alternative career paths beyond restaurants.
• Hospitality professionals with a love of travel and adventure.
• Young chefs considering yachting as a career move.
• Anyone fascinated by life behind the scenes on superyachts.

Links & Resources:

• Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
• Duncan Biggs: LinkedIn
• Ocean Wave Monaco

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Guest: Cherish Finden – Award Winning Pastry Chef, TV Judge & National Chef of the Year Judge

Host: Phil Street

Recorded in the crypt at Fortnum & Mason during the launch of National Chef of the Year, Phil is joined by the incredible Cherish Finden, one of the most respected pastry chefs in the industry and now part of this year’s judging panel.

From her early days training at the iconic Raffles Hotel in Singapore to building a career in London over the past 25 years, Cherish shares her philosophy on pastry, precision, and what truly matters when it comes to creating world class desserts.

In this episode, you’ll hear about:

1. Cherish’s journey from Singapore to the UK and her formative years at Raffles Hotel.
2. The influence of world class chefs and why technique matters more than certificates.
3. How London’s food scene has evolved over the past two decades.
4. Why classic dishes still matter, and how to elevate them without losing their soul.
5. The importance of simplicity and precision in pastry.
6. What she’s looking for as a judge in this year’s National Chef of the Year competition.
7. Why practice, repetition, and discipline are the keys to success.
8. How mistakes can sometimes lead to your best ideas.

Listen now for:

1. Why “action speaks louder than words” in the kitchen.
2. The secret to a perfect chocolate tart
3. Why every ingredient on the plate must have a purpose.
4. How to manage pressure and time in a competition environment.

Memorable Quotes:

1. “It’s not what you put on the plate, it’s how it tastes”
2. “Keep it simple, keep it real”
3. “Every ingredient must have a purpose”
4. “Practice, practice, and still practice”

This episode is for:

1. Chefs who want to improve their pastry game
2. Competition entrants looking to sharpen their approach
3. Hospitality professionals who value precision and consistency
4. Anyone who believes simple done well beats complicated done badly

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Cherish Finden – Instagram @cherish_finden
3. National & Young National Chef of the Year
4. Craft Guild of Chefs

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Guests:

Mark Birchall - Chef Patron, Moor Hall (Three Michelin Stars) & Chair of National Chef of the Year Judges

Tom Shepherd - Chef Patron, Upstairs by Tom Shepherd (One Michelin Star) & Chair of Young National Chef of the Year Judges

Host: Phil Street

Recorded in the crypt at Fortnum & Mason on launch day of National Chef of the Year, Phil is joined by two of the UK’s most respected chefs, Mark Birchall and Tom Shepherd, now leading the judging panels for National Chef of the Year and Young National Chef of the Year.

From three Michelin stars to Staffordshire’s only Michelin-starred restaurant (At the time, congrats to "The Boat" since recording), this is a conversation about graft, humility, resilience, and what truly matters when it comes to cooking at the highest level.

In this episode, you’ll hear about:

1. Mark’s journey from school food tech classes to building Moor Hall into a three star destination
2. Tom’s early days in the Lake District and the moment he realised cooking was his calling.
3. The reality behind Michelin success, and the doubts that come before the breakthroughs.
4. Why hard work often trumps “natural talent”
5. The evolution of their own restaurants and why perfection is always a moving target
6. What they’re looking for in this year’s National and Young National Chef competitors
7. Why flavour beats fireworks every single time
8. The biggest kitchen clangers they’ve made along the way (yes, even three-star chefs mess up)

Listen now for:

1. Why confidence and authenticity matter more than complexity in competition.
2. The importance of cooking your food, not someone else’s Instagram version of it.
3. Why judges want to see personality on the plate.
4. How to handle pressure and still enjoy the moment.

Memorable Quotes:

1. “You sit down, you’ve got a plate of food, you want it to be delicious” - Mark Birchall
2. “Don’t look at Instagram and recreate someone else’s dish. Cook your food” - Tom Shepherd
3. “You’ve got to really want it” - Mark Birchall
4. “No one’s exempt from making mistakes” - Tom Shepherd

This episode is for:

1. Chefs considering entering National or Young National Chef of the Year
2. Hospitality professionals striving for excellence without losing themselves
3. Young chefs needing reassurance that doubt is normal, even at the top
4. Anyone fascinated by what truly drives Michelin-level ambition

Links & Resources:

1. Phil Street (Host): LinkedIn & Instagram @hospitalitymeets
2. Moor Hall
3. Upstairs by Tom Shepherd
4. National & Young National Chef of the Year
5. Craft Guild of Chefs

Want More?

Subscribe and tune in monthly for more candid conversations, behind-the-pass insights, and industry-defining discussions, only on Chefs on the Pass.