Chef Grey Borrill

My career has taken me from fine-dining kitchens on land into the fast-paced, ever-changing world of yachting, where I’ve learned to be incredibly adaptable, resourceful and independent. I’ve worked across private yachts, freelance catering and high-pressure events, cooking everything from crew meals and family-style food to fine-dining menus, tasting experiences, canapés and desserts. I’m especially passionate about creating food that feels thoughtful and exciting while still being practical for the environment I’m working in. Along the way, I’ve built a strong foundation in menu development, provisioning, costing and managing large-scale food production, while always being the person who is happy to jump in wherever I’m needed.