Meet Chef David Bouillon on GLADIATOR.

When you charter GLADIATOR, you are in for a treat. Not only is this 44.6m (146.5ft) yacht in beautiful condition to welcome you, Chef David's considerable culinary skills are ready to delight your tastebuds. So, sit down with family and friends, and savour the experience...

David started wielding a pan in his uncle’s restaurant when he was a young boy. It was his Saturday job when he spent summers in the South of France. That love for the sun-saturated flavours of the Mediterranean and passion for cooking flows over into his work today. ‘It’s always a great pleasure to share my food,’ says David. ‘I am feeling very excited to cook for new guests aboard GLADIATOR this summer - I can't wait.’

Born in Brittany, in the north west of France, David grew up near his grandparents’ farm and understands the value that fresh, seasonal produce brings to his menus. ‘I love the variety and the freshness of fruits and vegetables found in the Mediterreanaen,’ David continues. ‘Of course the seafood is amazing as well: seabass, dentex, octopus, calamari, clams…' 

When GLADIATOR drops anchor, you will spot Chef David making his way ashore to shop for the best produce. ‘Local markets are the best places to find the freshest produce and to find out about the best local speciality,' he says. ‘So every time I have the opportunity, I like to give them a visit – it is definitely one of my favourite parts of the job.’

Although David started cooking in France, and continued his studies in Brittany, he honed his skills working in different restaurants across the globe – from Paris to Courchevel, England to the Caribbean. But wherever he is, he applies this philosophy to his cuisine, ‘Simple dishes dedicated to the ingredients. Trying every day to use all my knowledge and technique to make each plate a sensorial experience.’

Since joining the yachting industry in 2004, Chef David has travelled the seas extensively. This exploration has motivated him to continue training and discovering new techniques. Alain Ducasse Education and the Michel Guérard Institute cooking school are two qualifications under his belt – so you know that you have a master chef looking after you. ‘What I love the most being on a yacht is cooking different menus, for different people, with the best various products, in many different places. Always learning, adapting, testing. It’s never boring and always challenging.'

Life on board GLADIATOR is not all work for Chef David. Kite-surfing is his favourite way to unwind when aboard, and when he gets shore leave, 'I cook at home for friends and family, but I very much enjoy my wife's cooking as well. With family and friends it's much more about the atmosphere, so I love barbecue or tapas and antipasti so I can share time with my friends.'

Cruising the Mediterranean this summer, the immaculate 44.6m (146.5ft) Feadship GLADIATOR welcomes 10 guests in five cabins from EUR 285,000 per week.

To find out more about Burgess’ yachts for sale and yachts for charter, please contact a Burgess broker. Alternatively, get in touch with one of our offices directly: London, Monaco, New York, Miami, Singapore or all other locations.

- Yachts, prices and availability are correct at the time of publication.