Sea Eagle Yacht
Through passion, versatility, and deep knowledge of global cuisine, Chef Menelaos elevated the onboard dining experience to match the yacht’s prestige.
- Reference Sea Eagle Yacht
Professional superyacht chef Menelaos Papadopoulos, with a global culinary background and high-level certifications including Ships’ Cook UK and MCA-accredited training.
Meet Chef
Menelaos Papadopoulos
With over 25 years of culinary experience, including 10+ years aboard some of the world’s most prestigious superyachts, Chef MEL brings passion, precision, and international flair to every dish he creates.
A Le Cordon Bleu graduate and former restaurant owner, MEL has mastered cuisines ranging from Mediterranean and Cypriot to Russian, French, and Asian fusion. His love for food began in his family’s Italian restaurant, and has since flourished into a global career, cooking for ultra-high-net-worth individuals both at sea and in private villas.
MEL is a team-oriented, multilingual chef known for his ability to adapt seamlessly to high-pressure environments, meet complex dietary requirements, and deliver unforgettable culinary moments.
Features
What I Do
Private & Superyacht Chef
Bespoke culinary experiences for luxury yachts and private villas—tailored to your taste, lifestyle, and location.
Global Cuisine Expertise
Mediterranean, Asian, Russian, Vegan, Gluten Free, Fusion & more - crafted with precision, passion, and premium ingredients locally sourced.
Events & VIP Dining
From intimate dinners to high-profile events, I deliver unforgettable menus with flawless execution and service.
Visit my portfolio and keep your feedback
My Portfolio
A Perfect Start
Breakfast
From sunrise service on deck to indulgent late-morning brunches, breakfast is more than just the first meal — it’s an experience. I offer tailored menus to suit any preference, whether it’s light and energizing or rich and luxurious. Always fresh, seasonal, and beautifully presented.
Rooted in Flavor & Simplicity
Mediterranean Food
Born and raised in Cyprus, Mediterranean cuisine is my soul. From the shores of Italy and Greece to the vibrant flavors of the Levant, my dishes celebrate balance, freshness, and tradition — with a touch of modern finesse.
Fusion, Balance, and Umami
Oriental Cuisine
Inspired by my professional training in Japanese cuisine and my years cooking for international guests, my Oriental menus blend authenticity with creativity. Whether traditional or contemporary fusion, every plate is balanced, bold, and beautifully plated.
25+ Years of Experience
My Resume
2000 - 2009
Education Quality
Le Cordon Bleu
Diploma de Cuisine
2004
Prestigious classical culinary training with a focus on French cuisine, sauces, pastry, and fine dining kitchen skills.
Diploma in Hotel & Catering
3-Year
2005
Comprehensive education in hospitality operations, kitchen and restaurant management, guest service, and food safety.
Level 3 Award Award in Food Safety in Catering
City & Guilds
2006
Professional certification focused on hygiene, food handling, and catering safety standards in high-pressure environments.
STCW10 Maritime Safety Certification
International Maritime Standard
2007
Mandatory safety training for maritime professionals, covering survival, firefighting, first aid, and sea safety procedures.
MCA Approved Ship’s Cook Assessment (SCC)
UK Maritime & Coastguard Agency
2008
Recognized evaluation of chef competence to meet the standards required for professional cooking on ships.
Certificate of Proficiency in Designated Security Duties
Maritime and Coastguard Agency (MCA)
2009
Training to ensure awareness and readiness in handling onboard security responsibilities in line with maritime regulations.
Certificate of Proficiency
Security Duties for Seafarers
2009
Additional training focusing on onboard security protocols for seafarers, supporting safety and vigilance on vessels.
6-Month Japanese Cuisine Training
Nippon Japanese Lounge – Breeze Group (Cyprus)
2009
Hands-on specialization in Japanese culinary arts, including sushi, fusion techniques, and seafood preparation.
2010 - 2022
Job Experience
Head Chef
New Zealand
2024 - 2025
S/Y Sea Eagle (81m)
Sole Chef on a private/charter yacht with 18 crew. Managed full operations solo and participated in the Millennium Cup regatta.
Head Chef
Caribbean & Mediterranean
2024
S/Y ZENJI (56m)
Busy charter yacht. Delivered tailored, high-end cuisine for guests and 13 crew during dual-season service.
Head Chef
Monaco / Mediterranean
Seasonal
M/Y SOLANDGE (85m)
Led a team of 3 on a luxury charter yacht. Catered to UHNWI guests with creative, dietary-conscious menus.
Relief Chef
Thailand to Turkey
2023
M/Y AMATASIA (85m)
Prepared meals for 28 crew and 6 security personnel during long-range delivery across Asia and Europe.
Head Chef
World-Traveled / Bulgaria Riviera
2020 - 2023
M/Y AZAMANTA (55m)
Private yacht, 14 crew, 10 guests. Managed food across yacht and private villa. Specialized in Russian, Greek, and seafood cuisine.
Head Chef
Mediterranean / Maldives / London
2016 - 2020
M/Y QUEEN K / M/Y CLIO (73m)
Private chef for owners and guests. Provided healthy, organic, seafood-rich cuisine. Also served at owner's villa and shadow boat.
Head Chef
South of France / Dubai / UK
2015 - 2016
M/Y BURKUT (54m)
Private & charter chef for large family. Created varied daily menus for adults and children. Also served at villas in Dubai and London.
Chef
Cyprus
2014
M/Y HELLIX (44.6m)
Daywork chef. Assisted with provisioning and prepared owner and crew meals.
Chef
Russia / Cyprus
2013 - 2013
M/Y Aurelia (37m)
Sole chef for 7 crew and owner. Provisioning and Russian cuisine focus.
Sole Chef
Italy / Greece / Turkey / Croatia / France / Spain
2012
M/Y Stormbringer (31m)
Seasonal private yacht. Full provisioning, Mediterranean & seafood cuisine, plus deck duties.
Relief Chef
Russia / Cyprus
2011
M/Y Aurelia (37m)
Relief chef duties. Cooked for 7 crew and owner, handled all provisioning.
Chef
Mediterranean
2011
M/Y Bradley (27m Catamaran)
Private & charter. Cooked for up to 10 guests and 4 crew, managed deck assistance, and back-to-back charters.
Executive Chef
Limassol, Cyprus
2013 - 2015
Breeze Group
Led menu creation and kitchen operations for Bedroom Club & Crystal Lounge. Delivered Japanese fusion, seafood tapas, and VIP experiences.
Executive Chef
Cyprus
2008 - 2010
Breeze Dining Room & Club
Managed 12-chef team at luxury dining club. Created high-end Mediterranean, Italian & sushi menus.
Owner & Head Chef
Cyprus
2004-2008
Bella Italia Restaurant
Owned and operated a fine dining Italian restaurant. Averaged 50+ covers per night with loyal clientele.
Head Chef
Cyprus
2003 - 2004
Artima Restaurant
Award-winning Mediterranean restaurant. Earned “Best Mediterranean Cuisine” in Cyprus. Member of the Cyprus Olympic Culinary Team.
Popular Clients
Awesome Clients
Contact
Contact With Me
MENELAOS PAPADOPOULOS
Superyacht & Private ChefI am available for full-time yacht positions, seasonal contracts, and exclusive private chef roles worldwide. Feel free to get in touch.
Phone: +44 7500 661590 Email: headchefyachting@gmail.com
Hello