Yacht Chef Nathan Clements Shares Award-Winning Queen Snapper Poisson Cru
Chef Nathan Clements was practically born into the kitchen. Raised in a family of chefs, he was inspired early by both his grandfather and uncle, who helped spark a lifelong passion for cooking.
Nathan refined his culinary skills in restaurants across Australia, working everywhere from high-end establishments to relaxed coastal venues. His international experience soon expanded beyond traditional kitchens, with three winters cooking in ski chalets and two summers preparing meals in private villas in Portugal and France.
These diverse culinary experiences prepared him perfectly for the unique challenges of cooking aboard luxury yachts.
From Restaurant Kitchens to Yacht Galleys
In 2009, Nathan fully embraced the yachting world when he joined the galley of the charter yacht S/Y ASAHI. Yacht chefs must combine creativity, efficiency, and adaptability—often producing gourmet meals in tight galley spaces while meeting the diverse tastes of charter guests.
Nathan’s imaginative cooking style and calm approach quickly earned him recognition in the industry.
In 2023, he won the prestigious Concours de Chef’s Competition at the Antigua Charter Yacht Show, one of the most respected culinary contests in the charter yacht industry. In 2024, he returned to the event as a judge alongside internationally recognized chefs.
Known for his flexibility and attention to guest preferences, Nathan continues to refine his culinary craft while creating memorable dining experiences at sea.
Tips for Aspiring Yacht Chefs
For chefs considering a career in the yachting industry, Nathan offers several practical recommendations:
• Build strong restaurant experience first. Professional kitchens develop speed, technique, and discipline.
• Learn to cook efficiently in small spaces. Yacht galleys are compact, so organization and workflow are essential.
• Stay adaptable and organized. Yacht life is fast-paced and guest expectations are high.
• Focus on guest satisfaction. Flexibility and attention to detail ensure every meal meets charter guests’ expectations.
QUEEN SNAPPER POISSON CRU WITH COCONUT, AVOCADO, CITRUS FRUITS, CHILI AND GINGER
Experience a taste of the tropics with Nathan’s award-winning Queen Snapper Poisson Cru. This Tahitian-inspired dish blends fresh citrus, creamy coconut, and mild heat for a perfect balance of flavors.
Prep time: 15 minutes. Cooking time: 25 minutes. Serves: 4
1kg (2.2 lbs) fresh raw snapper or fish of choice
1/2 small onion, diced
1/2 cucumber, deseeded and diced small
1 tomato, deseeded and diced small
1/2 red capsicum, deseeded and diced small
1/2 clove garlic, finely grated
2 cm (small cube) of fresh ginger, finely grated
Fresh chilli, to taste
1 small handful of chopped coriander, optional
Juice of 2 large limes
150 ml (5 oz.) fresh grapefruit juice
100 ml (3-1/2 oz) fresh blood orange juice
about 300 ml (10 oz) fresh coconut milk or high quality tinned/canned
Salt and pepper, to taste
Garnish: 1 peeled and de-stoned avocado, sliced
Instructions
1. Cut the Fish into small cubes
2. In a bowl combine all vegetables and herbs together
3. Add fish to the bowl along with the citrus juices and mix well; let mixture sit for a few minutes\
4. Add coconut milk and season, mix again and let rest for an additional 5 minutes
5. Check seasoning (add more chili if you choose) and it is ready.
To serve: Top with avocado and toasted coconut flakes, along with a side of rice crackers or tortilla chips.
What is Poisson Cru?
Tahitian Poisson Cru is similar to Latin American ceviche or Hawaiian poke, but with a key difference:
• Poisson Cru uses coconut milk, giving it a creamy, tropical twist.
• Ceviche relies solely on citrus juice to “cook” the fish.
• Poke incorporates soy sauce and Asian flavors rather than citrus.
Best Fish for Poisson Cru
Nathan originally prepared this dish using Queen Snapper caught in Antigua by Ari and Nico during the Antigua Charter Yacht Show Chef Competition.
However, the recipe works beautifully with other fresh fish, including:
• Mahi Mahi
• Snapper
• Kingfish
• Tuna
Want more yacht-inspired recipes? Follow Nathan on Instagram: @yachtchef_nath
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