Nibras Kazak

Professional Chef with 25+ years of culinary experience and extensive background in the yachting industry. Specialized in Mediterranean, International, and Middle Eastern cuisine. Experienced in crew catering, seasonal Mediterranean cruising, and refit periods. Calm, organized, and adaptable, with strong provisioning skills and the ability to maintain high standards in compact galley environments. Used to working within multicultural teams and long seasons.

Crew Chef - M/Y Maybe

(2024-01 - 2025-01)

Shipyard period – 12-month contract

• Full responsibility for 15 crew catering
• Daily breakfast, lunch, and dinner preparation
• Budget control and provisioning
• Galley organization and hygiene

Crew Chef - M/Y Talitha

(2023-01 - 2024-06)

Shipyard period – 5 months

• Seasonal Mediterranean cruising
• 23 Crew, meal planning and provisioning

Guest Chef - S/Y Lot 99 - Ibiza, Mallorca, Menorca & Gibraltar

(2023-01 - 2023-12)

Charter

• Cruising: Ibiza, Mallorca, Menorca & Gibraltar
• Dual role (galley & interior support)
• Guest service experience (6 guest)
• Flexible and team-oriented

Crew Chef - M/Y Kismet (Whisper)

(2023-01 - 2023-12)

Shipyard period

• 15 Crew, meal planning and provisioning

Crew Chef - Various Yachts (Barcelona-based Temp Work) - Barcelona

(2017-01 - 2023-12)

Short-term contracts covering crew chef duties and refit support

• S/Y Maltese Falcon 88m
• M/Y Tango 77,7m
• M/Y Mayan Queen 92m
• M/Y Surpina 56m (Charter)
• M/Y EH2 37m (Charter)
• M/Y Lady S 92m

Crew Chef - M/Y Jo

(2006-01 - 2006-12)

Shipyard period

• Catered daily for 12 crew during maintenance period
• Weekly provisioning
• Full galley management

Head Chef - Ginger Bistro - Barcelona

(2011-01 - 2012-12)

• Menu creation, supplier management, solo kitchen operation

Chef - Hotel Mercer 5★ GL - Barcelona

(2013-01 - 2013-12)

• Worked under Chef Jean Luc Figueres, one Michelin-Star

Head Chef - Café del Born

(2016-01 - 2018-12)

• High-volume tapas restaurant, full kitchen management

Head Chef - El Salon

(1998-01 - 2005-12)

Food Handling Diploma - Culinary Arts - Hofmann Culinary School