ELIZABETH A. WYATT

E-MAIL libjorclau@yahoo.co.uk

NATIONALITY British/Australian

D.O.B. 14/01/1966

HEALTH Excellent, Non Smoker

HEIGHT 169cm

WEIGHT 58kg

CONTACT +33 618885412 or +33 493401972

ADDRESS Domaine du Malbosc

200 Ave. de St Exupery, GRASSE 06130

I discovered my passion for food when I was very young and enjoy

cooking now as much as I did 30 years ago!

My love of food and my extensive worldly travels have led me to

discover many different styles and origins of cuisine with great

enthusiasm. This is where my diversity has originated, as I tend to

take some influences from all I have learnt and tasted, bringing

them together in my own distinctive style.

I take great pride and joy bringing a meal together with fresh,

innovative, light and, healthy unconstrained creativity, resulting

in dishes to please both eye and palate. When creating menus I am

very attentive to ensure I meet every need for whomever I am

cooking for.

I am a very meticulous, tidy, organized person, paying particular

detail to cleanliness and hygiene, which reflects in my galley and

daily working environment.

My culinary capabilities include a thorough knowledge of

Macrobiotic, Oriental (Malaysian, Chinese, Japanese & Thai)

Mediterranean, Vegetarian and English cuisine, with a further

knowledge of Italian, Indian, Moroccan & recently the Raw Food

diet.

YACHTING & VILLA EXPERIENCE

APRIL 2011 - CURRENT M.Y. ELSEA - HEAD CHEF

JAN 2011 M.Y. LEGEND – RELIEF CHEF

MAR’10-NOV 2010 M.Y. SHANDOR – HEAD CHEF

JUNE’09 –NOV 2009 M.Y. HOKULANI – HEAD CHEF

MAR’08 – NOV2008 M.Y. YIANIS – HEAD CHEF

OCT’06 - SEPT 2007 M.Y. PESTIFER – HEAD CHEF

MAR’05 – OCT 2006 VILLA DELAL – HEAD CHEF

AUG’04 – OCT 2004 M.Y. SENSES – HEAD CHEF

JULY 2004 VILLA ST.TROPEZ –HEAD CHEF

MAY’03 – OCT 2003 M.Y. NIZAM – HEAD CHEF

NOV 2002 M.Y. IROQUOIS – RELIEF CHEF

OCT 2002 M.Y. CHALAMAR – RELIEF CHEF

JAN’98 – SEPT 2002 M.Y. PESTIFER – HEAD CHEF

OCT’97 – NOV 1997 M.Y. SANTA CRUZ TRES – HEAD CHEF

MAY’97 – SEPT 1997 M.Y. LADY ANNE – HEAD CHEF

DEC’96 – MAY 1997 MR&MRS FISHERS PALM BEACH

RESIDENCE – HEAD CHEF

SEPT’96 – DEC 1996 M.Y. LADY ANNE PB – HEAD CHEF

APRIL’95 – SEPT 1996 S.Y. GITANA IV – CHEF/STEWARDESS

NOV’94 – APRIL 1995 M.Y. BELINKA – CHEF/STEWARDESS

ADDITIONAL WORK HISTORY

MAY 1999 Comi-Chef, Greenhouse Restaurant, Knightsbridge London

NOV 1994 Waitress/Kitchen hand, North Beach Café, Cannes France

JAN ’92 – JUNE’94 Chef/Sole Proprietor, Simply Food Catering, Perth Australia

JAN ’91 – JUNE’94 Photographer/Sole Proprietor, Libby’s Photographic, Perth

JUNE’90 – JUNE’94 Manager, Rabbit Photos, Perth Australia

JULY’87 – APRIL‘90 Photographer, Boat Torque Cruises, Perth Australia

NOV’86 – JAN’87 Photographer for 12 M Trials Americas Cup, Perth

NOV’84 – MAR’85 Waitress, Esplanade Hotel, Perth Australia

QUALIFICATIONS

2006 Fire Prevention & Fire Fighting Course STCW

2006 Personal Safety & Social Responsibility Course STCW

2004 Elementary First Aid STCW

2000 Personal Survival Techniques STCW

2000 National Ski Patrol in Outdoor First Care

2000 Update of Cardiopulmonary Resuscitation & Emergency

Cardiac Care Provider

Cardiopulmonary Resuscitation & Emergency Cardiac Care Provider

Mt Lawley Technical College – Diploma of Photography

DETAILED WORK EXPERIENCE

M.Y. LEGEND RELIEF CHEF

Having worked for the captain and chief stewardess on a previous vessel I

was invited to take the relief head chef position whilst their chef was on

holiday. The vessel remained in the yard for this period.

M.Y.SHANDOR HEAD CHEF

I joined the vessel whilst she was in the yard having work done. The yacht was

privately run with a schedule which took us extensively around the

Mediterranean. I provisioned and cooked for the 12 crew and up to 10 guests

throughout the year. I was fully aware the yacht was for sale, which lead to

wintering in Barcelona and downsizing the crew on board.

M.Y HOKULANI HEAD CHEF

I was employed for a busy charter and private summer season, accommodating the

yacht owners demanding schedule with high profile guests, sometimes requiring

24hr service.

M.Y .YIANIS HEAD CHEF

I was employed for the summer season on board Yianis which when we were not

on charter the boss utilized the yacht as his office and second home. We had a very

busy, but enjoyable, schedule, which, teamed with a great crew, made for an

amazing season. The teamwork on board was the key to a fun and very successful

season.

M.Y.PESTIFER HEAD CHEF

I was asked to return to Pestifer for a period of time as the owner’s personal

chef, only to be onboard and cook when they were onboard. My role and

responsibilities were the same as when I was last onboard (detailed further

down) cooking for the owners, guests and crew, maintaining a specified

diet for the owner and any special dietary requirements for all guests,

handling all supplies and provisioning for the galley and at times for the

interior when required throughout the cruise.

VILLA DELAL HEAD CHEF

I was employed on a full time basis to chef for a Russian family and his

guests in their home in Ville-Franche-sur-mer. The house was staffed with

7 full-time employees whom I also cooked for all year round. The summer

seasons were always busy with a houseful of guests, arriving with little

warning, a number of functions ranging from Birthday parties to sit down

formal dinners sometimes up to 18 guests. In the winter months I would

travel to the owners chalet in Courcheval and take care of the cooking there

for a period of a month at a time. This was a diverse situation to Yachts yet

still very satisfying. I enjoyed the freedom and flexibility, which my

cooking took on whilst cooking for this Russian family. I was given the

freedom to use all my skills and tastes with it always being appreciated and

enjoyed.

M.Y.SENSES HEAD CHEF

I was employed on a relief basis when they found themselves down two

chefs. This was during a busy charter season and I was required to come in

and take up the position without any hand over. Again I seem to welcome a

challenge and found this very pleasant and enjoyable cooking for people

who were very appreciative of the food I prepare.

VILLA ST TROPEZ HEAD CHEF

I was employed to cater for an English family and their guests, up to 16

people. I provisioned on a daily basis for fresh local produce, every day

three/four course meals as well as high tea and aperitifs for cocktail hour.

They enjoyed several dinner parties with guests. I was required to serve the

meals and prepare the table to a high standard, as there was no other staff

available to do so.

M.Y.NIZAM HEAD CHEF

This was a delivery of a yacht from Egypt to Antibes, France. I was required

to cater, provision and maintain the interior of the yacht for the crew of four

during the delivery.

M.Y. IROQUOIS HEAD CHEF

This was a relief position whilst the chef was on vacation. I was required to

accompany the yacht on the crossing, provisioning and catering for the 12

crew onboard.

M.Y.CHALAMAR HEAD CHEF

This was a relief position whilst the head chef was away on vacation. The

yacht was in the yard preparing for a crossing for the Caribbean. I was

required to detail & clean the galley after a heavy charter season, as well as

cater for 14 crew on board and re-provision the galley ready for the

crossing.

M.Y.PESTIFER HEAD CHEF

I had been on Pestifer since the shipyard, five months prior to launch. The

owners employed me themselves on the strength of my macrobiotic

cooking knowledge and skill.

My role and responsibilities included:

Catering to the owner’s macrobiotic dietary requirements with up to

6 onboard guests with a variety of individual needs and a crew of 15.

It was often very challenging to cook for the owners of Pestifer as

they frequently changed their diets depending on their current

health regime. I willingly, and with ease, adapted to these needs.

I was required to present a different variety of three menus, with a

selection of appetizers, hot and cold, to the owners every two days,

so they could choose what they wanted to eat.

Since 2000 I accompanied them to their home in Los Angeles for the

months they were not on the vessel, where I continued to cook for

them and their guest and any staff. This was always over

Thanksgiving, Anniversaries and Christmas, and included large

functions and parties up to 35 guests.

In the last year aboard Pestifer I was joined by a second chef who

cooked for the crew and assisted me in cooking for functions up to 60

guests.

The yacht cruised the Mediterranean for the summer months and

traveled to the Caribbean each year for the other 6 months. I was

responsible at all times for the full provisioning, orders, supervision

and maintenance schedule of the galley aboard the yacht and my

kitchen in their L.A. home.

M.Y.SANTA CRUZ TRES HEAD CHEF

Employed in a temporary position to cater for a two week Russian charter.

There were 12-charter guests and 7 crew, cruising Spanish waters. I was

responsible for all provisioning, menu planning and working within a

budget.

PALM BEACH RESIDENCE HEAD CHEF

My position as chef aboard the motor yacht Lady Anne lead to the

invitation to join the owners at their Palm Beach home, cooking for them

their family and guests.

M.Y. LADYANNE PB HEAD CHEF

Initially employed to cater and provision for the owner, 8 guests and 8

crew, with no special requirements. However, after joining the vessel I

became aware of the owners diet of macrobiotic cuisine. I took an

enthusiastic interest in this style of cooking, which quickly lead to my

further study of macrobiotic cooking. Consequently the owner, who

previously had always cooked for herself, allowed me to continue to cook

for her. I was therefore able to accommodate both the owner’s macrobiotic

diet and her guest’s preferences. I was solely responsible for the daily

planning of menus, provisioning of the yacht during her frequent cruises of

the Cote d’Azur and Mediterranean.

S.Y. GITANA IV CHEF/STEWARDESS

My duties involved cooking, provisioning, onboard housekeeping, laundry

and the ships accounts. When required I would help on deck with the

servicing of winches, sanding and general maintenance of the interior and

exterior of the yacht. From April ’95 the yacht spent the summer months in

Italy, after which the yacht was taken to the Cannes Regatta and the

Nouilargue, returning for the winter in Antibes.

M.Y BELINKA CHEF/STEWARDESS

My duties entailed catering for various dinner parties, cleaning,

maintaining and general upkeep of the interior and exterior of the yacht.

REFEREES

BUSINESS: HELEN GRENSINGER

House Manager Villa Delal

+33 610440838

CAPT. CHRIS STOPFORD

M.Y. PESTIFER

+44 7979 48543

MR. NEIL CHESTON

Camper & Nicholson’s

+33 612103733

CAPT. GEORGE OVEREND

M.Y. PESTIFER

+242 362 1087

MR. & MRS J. FISHER

Owner of M.Y. Lady Anne PB

334 North Woods Road

Palm Beach 33480 FL.

+1 561 758 9188

MR. GIANLUCA FENUCCI

Manager M.Y. Lady Anne

+39 3483390454

CHARACTER: MR. WILLIAM FOSTER

London

+44 1892 782 197

MRS. SALLY KNIGHT

Rep. of Hollywood Reporter/ Jazz Vocalist

+33 613247658

REFERENCES ATTACHED:

CAPT. CHRIS STOPFORD M.Y. PESTIFER

CAPT. DES SONNTAG M.Y. LADY ANNE

JOHN JULIEN CAMPER&NICHOL.

RUSSEL WILSON BOAT TORQUE

WILLIAM FOSTER CHARACTER REF.