Tales from a Luxury Yacht Chef with Lisa Mead
Aug 9, 2026 · 47 min · 12 segments
This week on Tales from a Luxury Yacht Chef with Lisa Mead, I chat with a chef known as the Singing Chef. His name is Dean Jones and he hails from Zimbabwe but has made a name for himself all over the…
Lisa MeadHostI would say the cons, tiny spaces, you know, learning to work within a tiny space.
And a lot of them, funny enough, the first two boats I worked on had amazing, we had an island in the middle.
You know, it had a beautiful island in the middle of the galley, which gave me plenty prep space and, you know, plating space.
And then going on to the much bigger yacht on the 131, the 130 foot, there was no workspace, which was quite, I was like, wait, if I need to plate for 10 people, where am I, where am I going to put the plates?
Having to find tiny little cupboards and having to share spaces with the chief stew for, you know, for where I can put my dry goods and stuff like this, you know, and then obviously, as I said, you know, provisioning for fresh produce is not as easy.
You've got to kind of create a menu that you know your fresh produce is going to last for at least two weeks if you can.
And the eggs were from a farm and they were mostly like, I want to say at least half weren't usable.
I would say the cons, tiny spaces, you know, learning to work within a tiny space.
And a lot of them, funny enough, the first two boats I worked on had amazing, we had an island in the middle.
You know, it had a beautiful island in the middle of the galley, which gave me plenty prep space and, you know, plating space.
And then going on to the much bigger yacht on the 131, the 130 foot, there was no workspace, which was quite, I was like, wait, if I need to plate for 10 people, where am I, where am I going to put the plates?
Having to find tiny little cupboards and having to share spaces with the chief stew for, you know, for where I can put my dry goods and stuff like this, you know, and then obviously, as I said, you know, provisioning for fresh produce is not as easy.
You've got to kind of create a menu that you know your fresh produce is going to last for at least two weeks if you can.
And the eggs were from a farm and they were mostly like, I want to say at least half weren't usable.
The rest of this transcript — segmented and speaker-labeled, so you land on the exact moment something was said
Search every transcript — by keyword, by phrase, or by meaning, across every show Radar indexes
Trends — what is surging across podcasts, measured against its own baseline
Alerts — when a name you follow appears in a newly indexed episode
No account is needed to search Radar.
