While Below Deck chefs have had a wide range of culinary experience over the years, Below Deck Sailing Yacht‘s Natasha De Bourg had absolutely no doubts about her culinary abilities when she arrived for her first day of work aboard Parsifal III. “I am not the person who’s good at sports, I’m not good at any instrument, I’m not good at singing, but cooking is one talent that I know God has given me,” she said on the show’s March 1 Season 2 premiere. “And I’m great at it.”
For Natasha, that raw talent has been perfected with years of impressive experience. “After culinary school, I did get an offer from Mirazur, a three-star Michelin restaurant which today is the number one restaurant in the world,” she explained. “You know, it’s really hard being from a third-world country and getting a visa to work in Europe and I did it all on my own.”
While teaching a virtual cooking class event on March 2, the chef gave more information on why she decided to work on yachts. “I was over, just like, living somebody else’s dream…I was just tired [of] working under people. I don’t like people being over me,” she said. “My personality might come across as strong, but I like doing my own thing and [working on a yacht] allows me to do that, it allows me to be creative, it allows me to be free, it just allows me to be me.”
Viewers got a peek at Natasha’s beyond-impressive culinary skills during the episode when she whipped up a beetroot carpaccio marinated in berry juice, tuna tartare with avocado and mango, gnocchi, carrot bacon, and more. As the season continues, Natasha is excited to show off even more of her mouthwatering meals.
“As the show progresses you’ll see that, despite my personality — I have a very strong personality — [cooking] food is what I’m good at and I kick ass at it,” she said during the virtual cooking class. “I always love the next challenge.”
Want more Below Deck? New episodes air every Monday at 9/8c or catch up on the latest season through the Bravo app.
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