11.11 APPETITE FOR LUXURY

When deciding to charter a superyacht, there are many factors to consider, size, number of cabins, swimming pool or Jacuzzi, motor or sail. 11.11 however, is an obvious choice, built by one of my favourite yacht builders Benetti, with clean lines and oozing style from stem to stern. I have been lucky enough to work with a few Benetti superyachts, and each vessel has its own unique, stand out feature. On board 11.11, I think it’s the chef, but first let’s look at the vessel itself.

A stunning 63-meter award-winning superyacht with space for 12 guests over six cabins, 11.11 was launched in 2015 and still presents like new. Her timeless design and clean exterior lines exude sophistication and give the yacht a real sense of purpose. The interior has a 1930’s feel with a bright sky lounge and a large inviting main saloon. The saloon remains one of the best places to relax when you want to escape the sun. Large windows flood the room with natural light and furnishings in a palate of grey and white create a sumptuous haven of comfort and luxury. One deck above is the master suite with 180-degree views where you can wake up to breath-taking sun rises day after day. The en-suite bathroom has a gorgeous bath for those moments when you want to unwind in complete privacy. Large windows throughout her interior spaces create a sense of space and light and allow guests to feel more connected with their surroundings. For me, this makes 11.11 a winner, every time. 

Now I could go on gushing about how amazing this superyacht is, but I am going to introduce one individual who is key to the charter success of 11.11, the chef. When I look to charter a yacht, I want to know who the chef is, and what type of cuisine I am going to get. Food for me is essential whether it is in a hotel, resort or superyacht, it can make or break a getaway.

On board 11.11 you are in for a culinary treat! I had the pleasure of talking to the yacht’s full time head chef, Richard Boxell. Believe me when I say, this yacht is worth chartering for the food alone. 

MEET RICHARD BOXELL

FINAL CREW PROFILES DECEMBER 2017_Page_16_Image_0001.jpg

What made you want to become a chef?
I started cooking at home in my early teens, but unlike most youngsters who would begin with cupcakes and cookies, I started with the Sunday roast. I then moved on to building my own smoke house and stealing the neighbour’s chickens to smoke. By the time I was 15 school was not of great interest, I found the system slow and uninspiring, so I left and started a four year apprenticeship in Perth Western Australia. Here I realized my potential and things progressed quickly.  

How long have you been cooking professionally?
I have been cooking professionally for 37 years, since 1981, including running my own businesses for 14 years. My first venture was to renovate and run an old derelict country lodge in the South West wine region. It ended up being a very successful restaurant and 18 room guest house. After that I built another restaurant in West Perth, where I catered to the busy business district clientele, serving a forever changing Australian Fusion style menu.

Do you have a favourite ingredient?
The fruit and vegetables that I grow myself or that I used to grow when living ashore. Most people don’t know what tree or bush ripened produce is like. Much of the produce we buy comes from farms that pick way too early so the natural ripening process is interrupted, hindering the full development of flavours. If you are using nicely ripened, in season produce you don’t really have to do a lot to it, as the flavours do all the work for you.

yacht-11-11-food-03.jpg

What is your favourite wine?
Anything red and full bodied. In particular, a good Bordeaux style blend that is heavy on the Malbec, Petit Verdot and Cabernet Franc as this will give you a rich full wine. I also have a passion for visiting the Piedmont region of Italy just to drink the Borolo or I head to Montepulciano for a fine Vino Nobile and then over to Montalcino for a Brunello.  I also spent 2 months in Argentina where I gained a liking for a good, reasonably priced Malbec. I think you may have guessed by now that I like my wine red. It depends on my mood and where I am in the world as to the type. Cheers to that!   

What do you like to cook when you are home alone?
When I am not working I split my time between our 2 homes in Costa Rica and Vancouver Island. I rely more on the freshness of the local produce, I don’t fuss over spending a lot of time preparing and cooking, I just buy, simply prepare and eat.

In Costa Rica I live on tropical fruit (hands down Costa Rica has the best pineapples) and locally grown organic vegetable juices, and of course good helping of rice and beans as it is Central America. I also I have to mention Costa Rica’s national dish “Gallo Pinto”, served with a side of fried plantains, queso fresco and Salsa Lizano. 

In Canada I eat a lot of seafood. A trip to the market usually ends up with a bag of fabulous desolation sound oysters, fresh wild Salmon, Halibut, Ling Cod or Black Cod and Weather Vane Scallops or some other weird looking rock fish. Then over to Yates Street market to see what local grown salad items they have. From this I whip up a seafood and simple crispy salad lunch, more often the seafood will be eaten raw.

yacht-11-11-food-07.jpg

What is the most stressful part of your job?
Running out of coffee in the galley! But aside from that my view on stress is that it is a state of mind. If you are experienced in your profession you should not have stress. I think stress can be caused as a result of feeling unsure of yourself and your decisions. I focus on the task at hand and go with what I think is best. I don’t stress, but drinking lots of coffee helps.

What are you your top 3 career highlights?
1.Starting my first business. This was an empowering exercise. 

2.Staring my next business. I did a better job with all I had experienced the first time round. 

3.Working on my second boat, MY Triton. I did more cool stuff on that yacht than all the others combined. I flew a EC130 helicopter, drove a 800hp dessert racer, dived in the world’s best dive spots, caught a 120kg yellow fin tuna and a 20kg giant Humboldt squid, rode quad bikes on deserted South Pacific beaches, but above all this I met Ainsley who is the love of my life. 

How did you get into yachting?
I sold my last restaurant in 2012 and wanted a fun job that allowed me to travel. After some research I discovered the yachting industry. I left Perth for Fort Lauderdale where I found myself at a fairly seedy crew house. As luck would have it, I met a day worker who told me that the chef he was working with had walked out that day. 2 days later I found myself on a superyacht enroute to Panama and the rest is history.

What is your view on the yachting industry?
Yachting is an excellent way for guests to experience an independent 6 star vacation to almost any exotic destination they desire, with the flexibility to tailor itineraries to their exact likings. 

As a crew member yachting offers a fantastic opportunity to travel and to be educated on the job. The industry has many great perks and it is possible to save most of your salary if you want to.   

yacht-11-11-food-17.jpg

What is your favourite yachting destination?
Alaska and the Sea of Cortez in Mexico.

What is the difference between cooking in a restaurant to a yacht?
When you own your own restaurant or work in one, the guests come to you for your food. When you work on a yacht, most of the guests are fairly particular about what they eat, so the focus switches to trying to satisfy their specific needs. It helps if you leave your ego back at the restaurant and prepare to be very flexible and do what it takes to make the guests happy. 

What is your most interesting or fun experience from 11.11?
I am very lucky to work with a fabulous, efficient and drama free crew on 11.11 so that in itself makes my day fun and interesting. Also the fact that we never know where we are going to be from one day to the next, it keeps it spontaneous and exciting. 

What advice would you give to first time charter guests?
My advice would be to take advantage of the yacht and everything it has to offer. The highly experienced crew of 11.11 have seen many charters and many different guests. We all work together and strive to create the best possible experience for the guests so that they can sit back, relax and enjoy. 

When deciding to charter a superyacht, there are many factors to consider, size, number of cabins, swimming pool or Jacuzzi, motor or sail. 11.11 however, is an obvious choice, built by one of my favourite yacht builders Benetti, with clean lines and oozing style from stem to stern. I have been lucky enough to work with a few Benetti superyachts, and each vessel has its own unique, stand out feature. On board 11.11, I think it’s the chef, but first let’s look at the vessel itself.

A stunning 63-meter award-winning superyacht with space for 12 guests over six cabins, 11.11 was launched in 2015 and still presents like new. Her timeless design and clean exterior lines exude sophistication and give the yacht a real sense of purpose. The interior has a 1930’s feel with a bright sky lounge and a large inviting main saloon. The saloon remains one of the best places to relax when you want to escape the sun. Large windows flood the room with natural light and furnishings in a palate of grey and white create a sumptuous haven of comfort and luxury. One deck above is the master suite with 180-degree views where you can wake up to breath-taking sun rises day after day. The en-suite bathroom has a gorgeous bath for those moments when you want to unwind in complete privacy. Large windows throughout her interior spaces create a sense of space and light and allow guests to feel more connected with their surroundings. For me, this makes 11.11 a winner, every time. 

Now I could go on gushing about how amazing this superyacht is, but I am going to introduce one individual who is key to the charter success of 11.11, the chef. When I look to charter a yacht, I want to know who the chef is, and what type of cuisine I am going to get. Food for me is essential whether it is in a hotel, resort or superyacht, it can make or break a getaway.

yacht-11-11-food-16.jpg

On board 11.11 you are in for a culinary treat! I had the pleasure of talking to the yacht’s full time head chef, Richard Boxell. Believe me when I say, this yacht is worth chartering for the food alone. 

What made you want to become a chef?
I started cooking at home in my early teens, but unlike most youngsters who would begin with cupcakes and cookies, I started with the Sunday roast. I then moved on to building my own smoke house and stealing the neighbour’s chickens to smoke. By the time I was 15 school was not of great interest, I found the system slow and uninspiring, so I left and started a four year apprenticeship in Perth Western Australia. Here I realized my potential and things progressed quickly.  

How long have you been cooking professionally?
I have been cooking professionally for 37 years, since 1981, including running my own businesses for 14 years. My first venture was to renovate and run an old derelict country lodge in the South West wine region. It ended up being a very successful restaurant and 18 room guest house. After that I built another restaurant in West Perth, where I catered to the busy business district clientele, serving a forever changing Australian Fusion style menu.

Do you have a favourite ingredient?
The fruit and vegetables that I grow myself or that I used to grow when living ashore. Most people don’t know what tree or bush ripened produce is like. Much of the produce we buy comes from farms that pick way too early so the natural ripening process is interrupted, hindering the full development of flavours. If you are using nicely ripened, in season produce you don’t really have to do a lot to it, as the flavours do all the work for you.

What is your favourite wine?
Anything red and full bodied. In particular, a good Bordeaux style blend that is heavy on the Malbec, Petit Verdot and Cabernet Franc as this will give you a rich full wine. I also have a passion for visiting the Piedmont region of Italy just to drink the Borolo or I head to Montepulciano for a fine Vino Nobile and then over to Montalcino for a Brunello.  I also spent 2 months in Argentina where I gained a liking for a good, reasonably priced Malbec. I think you may have guessed by now that I like my wine red. It depends on my mood and where I am in the world as to the type. Cheers to that!   

What do you like to cook when you are home alone?
When I am not working I split my time between our 2 homes in Costa Rica and Vancouver Island. I rely more on the freshness of the local produce, I don’t fuss over spending a lot of time preparing and cooking, I just buy, simply prepare and eat.

In Costa Rica I live on tropical fruit (hands down Costa Rica has the best pineapples) and locally grown organic vegetable juices, and of course good helping of rice and beans as it is Central America. I also I have to mention Costa Rica’s national dish “Gallo Pinto”, served with a side of fried plantains, queso fresco and Salsa Lizano. 

In Canada I eat a lot of seafood. A trip to the market usually ends up with a bag of fabulous desolation sound oysters, fresh wild Salmon, Halibut, Ling Cod or Black Cod and Weather Vane Scallops or some other weird looking rock fish. Then over to Yates Street market to see what local grown salad items they have. From this I whip up a seafood and simple crispy salad lunch, more often the seafood will be eaten raw.

11.11 Aerial - Jeff Brown.jpg

What is the most stressful part of your job?
Running out of coffee in the galley! But aside from that my view on stress is that it is a state of mind. If you are experienced in your profession you should not have stress. I think stress can be caused as a result of feeling unsure of yourself and your decisions. I focus on the task at hand and go with what I think is best. I don’t stress, but drinking lots of coffee helps.

What are you your top 3 career highlights?
1.Starting my first business. This was an empowering exercise. 

2.Staring my next business. I did a better job with all I had experienced the first time round. 

3.Working on my second boat, MY Triton. I did more cool stuff on that yacht than all the others combined. I flew a EC130 helicopter, drove a 800hp dessert racer, dived in the world’s best dive spots, caught a 120kg yellow fin tuna and a 20kg giant Humboldt squid, rode quad bikes on deserted South Pacific beaches, but above all this I met Ainsley who is the love of my life. 

How did you get into yachting?
I sold my last restaurant in 2012 and wanted a fun job that allowed me to travel. After some research I discovered the yachting industry. I left Perth for Fort Lauderdale where I found myself at a fairly seedy crew house. As luck would have it, I met a day worker who told me that the chef he was working with had walked out that day. 2 days later I found myself on a superyacht enroute to Panama and the rest is history.

What is your view on the yachting industry?
Yachting is an excellent way for guests to experience an independent 6 star vacation to almost any exotic destination they desire, with the flexibility to tailor itineraries to their exact likings. 

As a crew member yachting offers a fantastic opportunity to travel and to be educated on the job. The industry has many great perks and it is possible to save most of your salary if you want to.   

What is your favourite yachting destination?
Alaska and the Sea of Cortez in Mexico.

What is the difference between cooking in a restaurant to a yacht?
When you own your own restaurant or work in one, the guests come to you for your food. When you work on a yacht, most of the guests are fairly particular about what they eat, so the focus switches to trying to satisfy their specific needs. It helps if you leave your ego back at the restaurant and prepare to be very flexible and do what it takes to make the guests happy. 

What is your most interesting or fun experience from 11.11?
I am very lucky to work with a fabulous, efficient and drama free crew on 11.11 so that in itself makes my day fun and interesting. Also the fact that we never know where we are going to be from one day to the next, it keeps it spontaneous and exciting. 

What advice would you give to first time charter guests?
My advice would be to take advantage of the yacht and everything it has to offer. The highly experienced crew of 11.11 have seen many charters and many different guests. We all work together and strive to create the best possible experience for the guests so that they can sit back, relax and enjoy. 

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