Mark Sinclair Godbeer
"With the tropical charter season on the horizon, this might be the perfect treat for guests coming in after a day of diving"
- MSG -
"I love the simple elegance I get from just a few unconventionally combined flavors"
- MSG -
I always wanted to be a chef. I knew I could cook. I looked at food differently. It all made sense to me. Like a bird learning how to fly, I needed the know-how in order to soar!
1st stop was London in 2002, with no experience and a burning desire to learn, starting at the bottom was no big surprise. This didn't stop me though, I took everything in and didn't hide the happiness it bought me. After getting the basics down I was off to south England to step up to sous chef of a busy bistro! 2 seasons later and the head chef recommended an upscale hotel to continue my training under a top chef. So a 19 year old sous chef and a world of responsibility were introduced... nailed it.
With 2 years hands-on training under the belt, I needed papers to prove I knew what I was doing, so I headed back to South Africa to enroll in Christina Martin School of food & wine in 2003. This was a 3 year course jammed into 1 year, focussing on everything you could think of and then some more! The French influence was really the high light of my college experience, from the food and wine to the culture - this replenished an already blazing desire to carry on and learn more!
Now with an advanced diploma in the culinary arts and the experience I had gained, I was ready to take on the world.
After a brief stop in the Seychelles, I learnt a new style of cooking which was specializing in seafood. I then set off to Florida to start my yachting career and to make a name for myself.
10 years later, Im still cooking away and loving it. I have worked in numerous great restaurants and onboard some incredible motor yachts. I have assisted in opening a New York, Times square roof top restaurant, am currently composing my first cookbook and write monthly recipe articles for a yachting newspaper. I have started learning and branching off into other fields of the cooking industry and have enjoyed the challenges of consulting, managing, writing and teaching. I feel there is always a different method, cuisine or cooking art that I could learn and apply to the knowledge I already have in store.