Chef Joni: My STory

I flew to Rome, and the mate picked me up and drove to Porto Ecole. We didn’t live on the boat because it was a racing boat, an 83 ft. Maxi racing yacht, Sparkman Stephens design.

We were to follow a series of races all over the Mediterranean, starting in Sardinia, the 12 Meter Worlds. We also did the King’s Cup in Palma Majorca, Spain, and The Maxi World’s in Sardinia, and the Neulougue from Monaco to St. Tropez.

I entertained hundreds of people, and fed the crew of 27 every day. It was a racing food fest, and I was the only one on the food end.

The crew was international, some from Stars and Stripes, and it was nonstop. I don’t think I slept 2 hours each night for 8 months. You can do that when you’re in your 20’s.

I always tried to learn the languages wherever we were. It is the highest form of respect to the people involved. And by doing that, I was welcomed into many kitchens in several countries to share in their local cuisine, and to share a glass of wine, or grappa, or whatever was being drunk at the moment.

With an unlimited budget those guys ate the finest from every region we sailed in. Prosciutto, and fresh pasta with truffles in Italy, in Spain the Artichokes and olives, and France the pates, cheeses, fish, vongole, and no GMO meats.

I never really had to buy much wine because Moet and Chandon sponsored the Neaulogue, and we had probably 30-40 cases of champagne in the master stateroom at all times, since we won all the time.

I never worked so hard, but it was worth it.

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