M/Y Luminance
Turbot, beurre blanc, sea fennel
FrenchPlated service
Twenty years of galleys, and a repertoire that still keeps growing
Jose Collado is a British yacht chef — Senior Sous Chef aboard M/Y Luminance, 135m. Classical French and Italian technique, carrying a repertoire gathered from Tokyo to Beirut to Buenos Aires.
Private & charter · 30m to 140mAvailable for the coming season
About
Jose Collado is a British chef with more than twenty years in professional kitchens, the last twelve of them at sea. The foundation is classical — French and Italian discipline, whole-animal butchery, seafood prep, bread and pastry worked daily rather than occasionally.
On top of that sits a genuinely broad repertoire: Japanese and Southeast Asian precision, Levantine and Persian warmth, New Nordic restraint, live-fire Asado, and the regional Indian and Filipino cooking he grew up around. Guests rarely ask for the same thing twice — the point of the range is that they never have to.
Aboard M/Y Luminance he supports the Head Chef across multi-course service for elite clientele, designs bespoke dietary, medical and religious menus, enforces HACCP Level 3, trains junior chefs, and manages global provisioning for extended voyages.
Off watch — diving · fishing · golf · developing recipes
“Two decades of high-level craftsmanship, authentic international experience, and mastery of advanced cooking methods, brought to every service.”
Selected work
M/Y Zen
Hamachi, yuzu kosho, shiso
JapaneseRaw
M/Y Meamina
Garden course, fermented gooseberry
New NordicFermentation
Amalfi
Deck event service
CharterEvent catering
Mid-Atlantic
Breaking down the morning catch
Seafood prepButchery
Provisioning
Market run before a charter
ProvisioningStock control
From the passRecent plates · M/Y Luminance
Culinary range · sample menus
What a guest list can ask for and get to service standard — six written menus, plus a repertoire of 21 cuisines and 5 techniques behind them.
Currently aboard
M/Y Luminance, 135m — private, elite clientele, multi-course service
Seasons & yachts
Third chef · 2014 — 2016
M/YOctopus
126m
Sous chef · 2016 — 2018
M/YLady Lara
105m
Crew chef · 2020 — 2021
M/YLana
107m
Sole chef
M/YPier Pressure
Sous chef · 2024 —
M/YZen
87m
Senior sous chef · 2025 —
M/YYalla
74m
Also served: M/Y Minderella 70m (Head Chef) · M/Y Meamina 60m (Head Chef) · M/Y Moonshadow 30m · M/Y Triple 888 30m. Land-based restaurant experience available on request.
Credentials
Certificates
- Food Safety ManagementLevel 3
- Food Allergen ManagementLevel 3
- NVQ Professional CookeryLevel 2
- STCW95 · PDSD · Crowd Management
- Cayman Islands Ship's Cook Certificate
- ENG1 medicalValid to Oct 2027
Galley management
Menu planningProvisioningStock controlBudget managementHACCPDietary & medical menusKeto · PaleoPlated serviceEvent cateringTraining juniors
Attributes
Self-disciplined · decisive · adept and versatile · trustworthy · a team player under pressure.
Status
Available for the coming season
- Based
- Norwich, England
- Nationality
- British
- Papers
- UK passport · Cayman discharge book · B1/B2 visa
- Licence
- UK driving licence
References from captains and head chefs available on request.
Join the season
Owners, captains and crew agencies — get in touch
Open to private and charter positions, Mediterranean and Caribbean. Full CV, references and menu library available on request.
Jecollado1402@gmail.com