Embarking on the voyage of a lifetime aboard our luxury catamaran promises unforgettable moments and breathtaking experiences. Yet, a truly extraordinary journey is incomplete without the perfect culinary companion. Prepare to indulge your senses as we introduce you to a world of gastronomic delights curated by the versatile Will Peregrine, our newly appointed head chef, who purposefully designs our menus to elevate our seafaring adventure to unparalleled heights.
We recently asked Will a few questions about what ignited his passion in the kitchen and where he draws inspiration from to create his premium dishes, read on to see what he said.
Where are you from originally, and how did your hometown influence your culinary style?
I was born just outside of Manchester, UK but moved out to Brussels, Belgium when I was 3. Brussels is very multicultural so I grew up around all sorts of cuisines. Namely French and Mediterranean, but my best friend was Iranian. So his mum introduced me to a lot of Persian cuisine which I still hold close to my heart. My parents too have travelled around the world and mum would always pick up recipes from her trips.
How did you become a chef, and what inspired you to pursue a career in the field?
Since young I’ve considered myself a traveller. So I wanted a line of work that would give me opportunities worldwide. And I fell in love with the rush of busy services. I’ve been very lucky to work alongside some amazing chefs that have helped cultivate my style and passion for food.
What type of cuisines and cooking styles have you been exposed to during your career?
I’m pretty well versed in European cuisine. Mainly Italian, Spanish, British and French. But as a travelling chef I’ve had experience with cuisines from the 30 or so countries I’ve visited. Very fond of Central American cuisine, Indonesian and Persian.
Have you had the opportunity to travel for culinary experiences? If so, which destinations left the biggest culinary impression on you?
I’ve spent a lot of time in Spain. Some of the restaurants I was privileged to visit around that country have left lasting impressions on me. Also travelling through Central America for 4 months. Eating pan roasted chicken in the El Salvadoran rainforest with avocados the size of my head while on a motorbike ride is an experience I wish I could paraphrase on my plate. Recently I cooked for a long table dinner on a remote island off the north west Australian coast during the total solar eclipse event. That was interesting, definitely added a stripe to my belt making Italian meringue on a beach, finishing our function then running straight into another 60 person dinner.
How would you describe your culinary style?
French trained. Spanish heart. Italian palette. Creatively sailing the ocean.
What inspires your creativity in the kitchen, and how do you approach menu development for Eclipse Expeditions?
First and foremost is quality produce. I prefer to highlight good quality ingredients and hopefully shine a light on local farmers and suppliers. Every meal created is unique depending on the sourcing of food produce. I like to stay light on my feet and go with what’s local, what’s good, and if possible what’s unique to the area.
When you’re not in the galley, how do you like to spend your free time?
Simple things like going beach camping, making music and surfing.
We are incredibly excited to have Will join our team and can’t wait to see what magic he creates in the galley. We hope you enjoy getting to know him as much as we have.
