King Oryungorn

I am a professional chef with over 24 years of experience across à la carte restaurants, events, catering and large-scale hospitality operations in Australia. Most recently, I worked as a Group Executive Chef, overseeing multiple kitchens with responsibility for menu development, food quality, cost control, operational performance and team leadership. My cooking background is broad, with particular strengths in South-East Asian and Asian-fusion cuisine, along with modern Australian, seafood, Mediterranean and Italian cooking. I am comfortable preparing both refined guest meals and high-quality crew food, and I can adapt menus to dietary requirements and individual preferences. I am now transitioning into the superyacht industry and looking for an opportunity where I can contribute my experience while continuing to develop my yacht and maritime skills. I hold STCW/AMSA safety training and a valid seafarer medical. I am organised, adaptable and calm under pressure, with a practical, hands-on approach. I understand the importance of professionalism, discretion, flexibility and teamwork when working as part of a close-knit crew.