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.