Green Chilli Provisions

Experience teaches you what no manual ever could.

We asked experienced yacht stews to share the advice they wish they had known earlier in their careers — from mastering the job and staying organised, to building relationships and creating a strong network around you.

Because in yachting, your skills matter — but so do the people you meet along the way.

A little wisdom from those who’ve lived it.

What advice would you give to someone starting out in yachting? Share yours in the comments.

Behind every great dish is a journey — and a reminder of why you started.

Chef Martin de Klerk shares the advice he would give his younger self:

“Always remember why you started in the first place, and don’t lose sight of that during the lows of being away from home and dealing with the stress that comes with the job.

Prioritize yourself and your own journey. You’re there to grow, build a career, and create a life for yourself. It’s easy to get distracted along the way, so keep reminding yourself what you’re working toward.”

A powerful reminder for anyone building a career at sea: protect your passion, stay focused on your own path, and never forget what brought you here in the first place.

Featuring the beautiful work of Chef Martin de Klerk Martin de Klerk

A good mocktail is so much more than juice and ice.

A few tips to elevate yours:
– Balance sweet with citrus or something bitter
– Add fresh herbs, ginger or cucumber for depth
– Don’t overdo the syrups — keep it fresh
– Think about texture, not just flavour
– And never underestimate a beautiful garnish. Contact us for some beautiful edible flowers. 🌻

No alcohol, no compromise on flavour.

Save this for your next charter.
📷: Silver Fox

We asked chefs one simple question:

“What advice would you give your younger self when you were just starting out?” 👨‍🍳🌶️

Different kitchens. Different journeys. Different lessons — but years of experience behind every answer.

Because some of the best advice doesn’t come from training. It comes from the long shifts, the mistakes, the pressure, the wins and everything learned along the way.

Swipe through to hear what they had to say. 👉

And to every young chef finding their way: keep going. You’re learning more than you realise.

A huge thank you to all the chefs who shared their words with us. 💚

Chefs — what advice would you give your younger self? Drop yours below 👇

“Excellent experience with Green Chilli. Fresh, high-quality products, always perfectly packed and protected.

Since I started working with them, I’ve felt completely at ease. They are extremely professional, attentive and genuinely care about every detail. They always check anything they are unsure about, find solutions and make it incredibly easy to source everything I need.

A special mention to Noemi, who is always on top of every detail and makes me feel that everything is under control, something I truly value as a chef.

The delivery service is also always friendly and helpful. A company you can genuinely trust and a supplier I would highly recommend.”

— Chef YAMI 👨‍🍳

Thank you, Chef YAMI, for your kind words and for trusting Green Chilli with your provisioning. 🌶️💚 It’s always a pleasure working with you, and we truly appreciate your continued support and trust.

When galley & interior work together ✨
Complement seasonal melon service with fresh infused waters — creating a considered experience from plate to glass.