Elite
- 28m | Sunseeker | 2016 (2020)
Growing up on the Jersey Shore, Chef Michael’s love of the ocean started from an early age – as did his passion for good food. Lucky enough to combine two of his loves to create a successful career, a chance meeting at a private dinner he was holding in the US Virgin Islands led to his first on board position – executive chef of MY Elite.
Specialising in sushi and Caribbean cuisine with a West Indian style, guests can expect dishes such as Caribbean lobster rangoon, stone ground mustard-encrusted rack of lamb and a creamy mushroom risotto, all created from fresh and local produce where possible.
“I always enjoy seeing plates come back to the kitchen completely empty,” he says. “My highlights include a crew that I greatly enjoy working with, and connections with guests that make my job hardly feel like work.”
Luxury salons, the latest water toys and the chance to explore some of the world’s most incredible cruising grounds are just some of the perks of a superyacht charter. The cuisine on board is perhaps one, if not the, most important aspect for many guests, and nobody knows that better than Chef Michael Lombardi.
Chef Michael heads up the galley on board the 28m motor yacht Elite, where he serves up fusion dishes inspired by the Americas, the Caribbean and Asia. With roots in Italy, though, guests can also expect rustic European touches.
Here Chef Michael talks about his favourite foodie spots, his chef heroes and his passion for local produce.
Tell us a little about your background.
I was born on Staten Island with family history originating from Italy, Ireland, and Germany. Later, growing up on the Jersey Shore, it sparked an early love for the ocean and surfing. As soon as I could drive, I began working in kitchens, starting with a local, family-owned restaurant in New Jersey. I graduated with a Bachelor of the Arts degree in Business Management from Moravian.
Tying into the Caribbean by a family connection to St. Croix’s former oil refinery, I initially worked at an island beach bar to learn Caribbean cuisine. Transitioning to St. Thomas, I began working at The Ritz-Carlton, where I worked my way up to a sous chef position. I partnered in an island sushi restaurant for several years, before working most recently in fine dining at The Great House on St. Thomas.
What motivated you to become a chef and where did you train?
Family tradition had a strong influence on me, watching the customary Sunday meal and all the love and energy that went into it by a multitude of my relatives. Working in kitchens and emulating the craft of chefs that mentored me, have shaped my broad repertoire. I specialize in sushi and Caribbean cuisine with a West Indian style. I combined this knowledge with my twist gleaned from traditional family recipes of Italy, Ireland, and Germany.
Each chef who took me under their tutelage, helped me grow by not just telling me, but showing me their capabilities in the kitchen. By teaching first-hand, I learned the science and art behind a proper cut, marinade, technique, and service.
Who are your chef heroes – who have influenced your style of cooking?
My grandmother is my top “chef hero,” remembering the tantalizing smells always coming from her kitchen. On holidays she would begin cooking early in the morning and continue throughout the day. Another influence was my beloved uncle, who acted as the chef for Team USA at the Olympic games from 2000 to 2018.
How did you come to work as a superyacht chef?
Following the devastation of Hurricanes Irma and Maria in 2017, I felt called to assist in the reconstruction of island homes in the U.S. Virgin Islands. I continued cooking as a hobby and often hosted dinner parties.
Those continued to grow in number, as friends brought friends. I started to accept invitations to cook for private dinners, which led to the opportunity to become the executive chef aboard MY Elite.
Ultimately, I love creating food that brings people together.
What is your favorite type of cuisine?
I favour rustic Italian food over all others.
How would you describe your culinary style?
With a style of contemporary fusion, I find inspiration from Americana, Caribbean, and Asian cuisines. My family roots in Northern Italy are also woven into the dishes I craft. I often let the freshest vegetables guide my protein selection.
What’s your signature dish – what has wowed your guests?
Caribbean lobster rangoon is my signature dish. I like to accompany that dish with an assortment of sushi rolls.
Where do you get inspiration and ideas for creating your menus?
Finding inspiration for my menus all around, I am often driven by catch of the day in the Caribbean along with fresh, organic vegetables/herbs from island farmers' markets. I also glean culinary inspiration from conversations with guests on board MY Elite, to customise a menu that will individually impress.
What’s your favorite restaurant and why?
I love the three decades old La Cipollini in Freehold, New Jersey as my favorite restaurant. As my first real dining experience growing up, I vividly remember the crisp white tablecloths, and homemade mozzarella that comes to the table still warm.
What’s the secret to cooking high-quality food on board compared to ashore?
Additional organisation and preparation are the keys to facing the challenge of creating fine dining experiences at sea.
What are your favorite destinations in terms of local produce?
I enjoy visiting island farmers' markets and roadside stands for fresh, local produce. Each island has different go-to resources, and I enjoy meeting the local, family growers.
What’s the most unusual ingredient you’ve come across on your travels?
Lionfish and land crab are the most unusual ingredients I have encountered, as they must be prepared carefully. Both indigenous to the Caribbean, land crab and lionfish can be poisonous, but are a culinary delicacy when handled properly.
How do you manage special dietary requirements such as vegetarian, vegan, and gluten-free?
Catering to dietary restrictions and preferences is just part of being a chef in the modern world. I am always pleased to customize menus for guests, confident in my abilities that meals will still be robust and flavourful. One of my favorite recipes to prepare, that is always well received, is cauliflower tacos (which are vegetarian, vegan, and gluten free).
Are you seeing any trends at the moment – what’s on the horizon?
Seeing a trend toward healthier eating and a desire for local ingredients, I have many guests requesting plant-based meals. Within the culinary industry, I noted numerous chefs looking to utilise sustainable proteins.
Anticipating what guests want before they ask creates a better, more personal customer relationship. That relationship is our focus on MY Elite.
As well as creating beautiful dishes, do you get involved in table decoration?
I enjoy assisting with aesthetically pleasing tablescapes for each meal served on board. My team and I like to engage all guests’ senses, noting that proper ambiance surrounded by ocean views is the perfect start to any meal.
Who chooses which wines to stock on board?
Guests generally select the wines and spirits and I enjoy creating menu pairings for any wine, spirit, or beer they prefer.
What’s your view on sustainable sourcing and buying local wherever possible?
I strive to source sustainably and buy local wherever possible. While challenging on some small islands in the Caribbean, I encourage other chefs to do the same. I take pride in engaging with local farmers and allowing what’s freshly harvested to shape my menus.
What do you most enjoy about working as a superyacht chef?
My favorite job thus far, I love the ocean view from the kitchen on board. I most enjoy creating exquisite meals for a small number of guests versus the typical 75-200 people a chef would be responsible for serving in a typical restaurant. I appreciate the opportunity to tailor every dish to the individual guest with intricate detail.
What have been some of the highlights and best moments while working onboard MY Elite?
I always enjoy seeing plates come back to the kitchen completely empty. I would highlight a crew that I greatly enjoy working with, and connections with guests that make my job hardly feel like work.
What is your future ambition – what would you like to do when you eventually move ashore?
With my eye on the island of Guadeloupe, I hope to one day reside there, accompanied by my fiancée. My dreams of continuing to pursue my culinary passion on this French island, include surfing in my spare time.
Sample Tasting Menu
Breakfast
- Caribbean lobster, spinach and fresh mozzarella omelette topped with pesto hollandaise served with breakfast potatoes, toasted brioche and locally grown fruit
- Freshly-squeezed orange juice
Lunch
- Fresh ahi tuna tataki tacos with Napa cabbage slaw and fried onions topped with avocado crema
- Cold mixed vegetable lo-mein noodle salad
Canapes
- Lobster rangoon
- Assorted sushi rolls
Dinner
- Stone ground mustard encrusted rack of lamb
- Mushroom risotto
- Roasted cauliflower
Dessert
- Cookies and cream ice-cream with gluten-free brownie, whipped cream and chocolate shavings