Chef Danny Davies: From London Kitchens to Luxury Yachts

Davies' culinary adventure began when he was just 12 years old, washing dishes in the UK. By 14, he was preparing Sunday lunch for 50 people in a pub. ‘I found my spot, where I was loved and needed,’ Davies reflected. This early start paved the way for a decade in the military as a chef, followed by a prestigious role as Royal Chef for Prince Harry and Prince William.

Seeking to broaden his horizons, Davies trained with Michelin-starred chefs, earned his Rosette, and spent seven years as a chef lecturer at West Kent and Bromley Colleges. However, the allure of travel drew him to the superyacht industry, where he's spent the last seven years crafting exquisite meals on some of the world's most luxurious vessels.

Davies is known for his innovative approach to plant-based cuisine, creating vegan-plus meals where protein can be added as desired. This focus on health and longevity aligns with the preferences of many of his clients, including athletes and health-conscious individuals.

‘I've had an athletic client who did triathlons,’ Davies explained. ‘I had to focus on feeding them right, working with personal trainers and nutritionists. It made me think: “Why am I doing this for them and helping them win races and look after their body, and not also doing this for myself?'’’

This philosophy led Davies to author his own cookbook, ‘Vegan+ Plant-based eating for normal people,’ showcasing his commitment to healthy, sustainable cuisine. 

Life as a yacht chef is not without its challenges. Davies emphasises the importance of mental health and fitness in the high-pressure environment of a superyacht. He has worked with Yachting International Radio to promote mental health awareness for crew members, advocating for cabin workouts and healthy eating habits.

‘The boat is a pressure cooker for emotions,’ Davies noted. He advises fellow chefs and crew to take time for themselves, even if it means getting off the boat for a walk when challenging situations arise. This insight into yacht life inspired his YouTube channel, ‘Behind the Line with Chef Danny Davies,’ where he shares his experiences and tips for maintaining balance in a demanding career.

In 2023, Davies served as the head chef on Lürssen’s M/Y AHPO, after being approached by one of his former clients who had commissioned the construction of the boat. Today, Davies writes for Triton Magazine, participates in chef shows, and is set to judge in the Monaco Chef Competition in April 2025. His latest role on a 100-foot boat combines his culinary expertise with a love for the ocean, leading a team catering for up to 10 guests.

From London kitchens to luxury yachts, Chef Danny Davies continues to navigate the waters of culinary excellence, proving that with passion and adaptability, one can turn any space into a world-class kitchen.