Filippo Licata: An 'Atypical' Chef aboard Superyachts
From Bruneau in Brussels, to Cipriani London, and then to Russia as Executive Chef of Rossi's up to the Italian restaurant of the Grand Hotel Europe in St. Petersburg, but every end of the season he returns to Liguria to fuel his inspiration with Mediterranean tastes and flavors.
Filippo Licata, an atypical chef by his own definition, has extensive and prestigious experience in his field. He wanted to share a little about himself and his profession with SUPER YACHT 24.
Chef, why do you consider yourself 'atypical'?
"Atypical because I was born and raised in Brussels to Sicilian parents. I'm an Italian citizen, with a Belgian accent, completely unknown to most people. When I speak English, I have a French accent, and finally, when I speak French, I have a Belgian accent, and this sometimes makes the French and Swiss smile. I feel like a citizen of the world, I get along with all those who don't see difference as a limitation."
Which superyachts have you worked on?
"I began my first experience in 2005, with the Regina d'Italia, owned by designers Domenico Dolce and Stefano Gabbana. After that, it was a succession of owners from Eastern Europe and Europe in general, but also from the Middle East, Australia, and China. I also worked in charter, mostly with American owners. All this during peak seasons, since I generally don't work on yachts in the winter."
What was the most “impossible” request you received from a shipowner?
We often find ourselves in situations that seem almost impossible, but with teamwork, we almost always manage to do a good job. One request that initially surprised me, but also delighted me—I remember we were facing Monte Carlo—was to prepare a menu for a dinner with over 40 guests, without prior notice, featuring fish and a berry cake. It was fantastic. The dinner ended with a round of applause.
How do you organize crew meals on a luxury yacht?
“For the crew, I try to establish eating habits, as I would for a family, but it happens that when guests prolong their stay at the table or ask for seconds every few hours, the crew will eat whatever is ready at the – unpredictable – moment of freedom from their commitments.
Crew members can only eat in the dinette, where food is served buffet-style. Food options are basic. There's plenty of choice, especially considering the diverse nationalities of the often multiethnic crew.
Two types of protein, meat or fish, are usually included for lunch and dinner. Carbohydrates are a must: pasta, rice, or potatoes, bread, cooked vegetables, and two types of salad. Dessert is served once a week. Vegans, vegetarians, or those with other special dietary needs have fewer options; however, the chef is always available to help wherever possible.
There's a menu every day, for every meal, including breakfast: it depends on the boat. The crew usually comes in for a quick bite to eat; the quality of the food depends on the budget, which is about 25 euros per person per day, including drinks.
It can happen that a crew member, one day, can't find what they want to eat and has to make do with what's available, or even with toast. Of course, if they want a gluten-free croissant, or something high in fiber for breakfast, a yacht is perhaps the least suitable place to be satisfied.
Could meal breaks be improved for the crew?
On many boats, the requested breakfast is very rich and varied. However, not all crew members are hungry at lunchtime, and this sometimes creates waste because food is not reused for health and hygiene reasons. The ideal situation would be to have a crew with the same tastes as the guest.
What do you find most rewarding about your job?
“The trust placed in me is very rewarding. I often blend in, becoming like a member of the family and getting to know all the family members' eating habits. It's interesting.”
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