Cuisines: Chef Sam Molyneux
April 22, 2025
Sam Molyneux, head chef on the 400-foot Lürssen Kismet, brings a lifetime of learning to creating memorable dining experiences.
Sam Molyneux, head chef on the 400-foot Lürssen Kismet, brings a lifetime of learning to creating memorable dining experiences.
Meet the man behind the meals on board the 185-foot Delta My Seanna
Here’s a neat behind-the-scenes look at how a superyacht chef produces gourmet meals for yacht owners and their guests.
One watcher called it “Iron Chef on the water.” There’s no doubt competition was fierce during the Newport Charter Yacht Show’s Culinary Competition. Chefs were split into two classes—Grande, for yachts 100 feet and larger, and Premier, for yachts smaller than 100 feet. Participating yachts could also enter the show’s first tablescaping competition.
After obtaining various qualifications in culinary arts, wine appreciation, confectionary and hospitality practices, Rosemann began her career as a commis chef at the Rhodes in the Square restaurant in London, a French-influenced fine-dining establishment led by celebrity chef Gary Rhodes. See what Master Sommelier Virginia Philip pairs with Rosemann’s creative menu.
Sam Molyneux, head chef on the 400-foot Lürssen Kismet, brings a lifetime of learning to creating memorable dining experiences.
Meet the man behind the meals on board the 185-foot Delta My Seanna
Here’s a neat behind-the-scenes look at how a superyacht chef produces gourmet meals for yacht owners and their guests.
One watcher called it “Iron Chef on the water.” There’s no doubt competition was fierce during the Newport Charter Yacht Show’s Culinary Competition. Chefs were split into two classes—Grande, for yachts 100 feet and larger, and Premier, for yachts smaller than 100 feet. Participating yachts could also enter the show’s first tablescaping competition.
After obtaining various qualifications in culinary arts, wine appreciation, confectionary and hospitality practices, Rosemann began her career as a commis chef at the Rhodes in the Square restaurant in London, a French-influenced fine-dining establishment led by celebrity chef Gary Rhodes. See what Master Sommelier Virginia Philip pairs with Rosemann’s creative menu.
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