Experience

Cheffing for me started at a young age—the ripe old age of 15. Back then, though, my motivation was very different from what drives me today. Young Kirstein saw cooking as something simple: an easy subject at school and an opportunity to make some money during the summer holidays.

It didn’t take long for that perspective to change. I soon discovered that cooking good food could mean so much more. It wasn’t just about earning money or passing a subject; it was about creating something that could bring people together, make someone’s day, and leave a lasting memory. That’s when cooking started to become more than just a job for me.

Since then, life has changed drastically. I went from cooking in one of the top restaurants in South Africa to cooking in some of the most incredible places in the world, working with ingredients I had never even heard of, and earning money I never imagined possible.

About me

I love being a yacht chef, but not for the reasons you might expect. The money matters, of course, but what matters more is what that money can give me: a family, a home of my own, time with the people I love, and, most importantly, a life outside of the kitchen.

Don’t get me wrong—I love what I do. I’m incredibly passionate about my work, and I take enormous pride in doing it well. But my biggest dream is for my career to never become the thing that defines me. I want a life where, from time to time, I can step away from the intensity and craziness of hospitality and simply enjoy everything I’ve worked so hard for.

And strangely enough, I think that’s part of what makes me so good at my job. I can give everything to it without needing it to be everything to me.

Experience

Sole Chef

M/Y Blue Albacor (33m)

15 May 2023 – 30 Sept 2023

7 crew and 6-12 guests on board. Boss permanently on board from 25 June until 15 September.

Sous Chef

Aug 2021 – March 2023

Worked as Senior Chef de Partie, running the starter and desserts sections. I also substitute on the grill and plating sections when needed. Responsible for prep lists and ordering as well as new menu ideas.

As a sous chef I had the responsibility of contributing to the menu by creating new dishes and sharing my ideas. I also had to train new staff and chefs.

(Dec 2016 – Sept 2018)

Jan 2021

April 2021

Sept 2019 – Aug 2021

May 2022

Substitute chef for 7 days only. Was responsible for 3 courses a day for 22 guests. Had to design a new menu every day suitable for a 5 star hotel.

Chefs and presenters Yolani Abrahams and Chris Erasmus challenge three chefs every week. The chefs compete for a prize by serving three dishes made from random ingredients.

Took part in a filmed competition where 8 chefs battled it out in a kitchen over a period 8 days

Temporary Substitute Chef
Sjefhuis TV Competition Winner
Senior Chef de Partie
Kookpunt Cooking Competition Winner

Jardine Food & Wine Bar

Jardine Food & Wine Bar

Birkenhead House Boutique Hotel

June – Sept 2019

Hotellet Bryggan, Fjallbacka, Sweden

Chef de Partie
Chef de Partie
Head Chef

M/Y Ambition (58m)

Nov 2024 - Present

Primary responsibility for daily crew catering while supporting the Head Chef with owner and guest service. Assisted with preparation, menu execution, provisioning, stock control and general galley operations.

M/Y Ambition (58m)

Sous Chef

Nov 2023 - Nov 2024

Promoted to Head Chef after one year aboard. Responsible for the complete day-to-day operation of the galley, producing high-standard, varied menus for owners and guests while overseeing daily catering for approximately 15 crew. Manage menu planning, provisioning, inventory, food safety, galley organization and the Sous Chef, adapting service to dietary requirements, guest preferences and changing cruising locations.

Hotellet Bryggan, Fjallbacka, Sweden

July- Sep 2018

Full time working in the fine dining kitchen. Working with more responsibilities than the previous year. Again working all of the sections but this time in a leadership position. Also responsible for order lists and prep lists for the following day.

Chef de Partie

Gabrielskloof Restaurant

Sous Chef

(Sept 2018 – May 2019)

Gabrielskloof Restaurant

Chef School

Warwick’s Chef School

July – Nov 2016

6 weeks with Chef Frans Groenewald Pear Tree – 6 weeks with Chef Petrie

Chef

Gabrielskloof

Working on the grill and pass in the Café style restaurant. Responsible for making prep lists and order sheets for the team coming in the next day. Working on all sections in the fine dining restaurant.

Chef Assistant

Hook Line & Sinker

(Dec 2013 – Nov 2014)

Chef Assistant

Hook Line & Sinker

(Dec 2014 – Mar 2015)