food

A t 29 years old, Shay Van der Kraan, head chef aboard the 178-foot (54.4-meter) Townsend-Downey Shenandoah of Sark, has a resume that touts award-winning restaurants from New Zealand and Australia to the United Kingdom and France.

He can have provisions shipped in from anywhere in the world, but this chef knows the value of fresh ingredients.

After obtaining various qualifications in culinary arts, wine appreciation, confectionary and hospitality practices, Rosemann began her career as a commis chef at the Rhodes in the Square restaurant in London, a French-influenced fine-dining establishment led by celebrity chef Gary Rhodes. See what Master Sommelier Virginia Philip pairs with Rosemann's creative menu.