“Below Deck” Alum Reveals the Surprising Weekly Cost of Feeding Passengers as a Chef on a Luxury Yacht (Exclusive)

**Lily Davison: From Environmental Policy to Culinary Adventures at Sea**

Lily Davison, a 27-year-old private yacht chef, has carved out an unexpected niche for herself aboard a Bali 5.4 catamaran based in the Bahamas. Transitioning from a background in environmental policy to pursuing a life at sea, she now spends her days living and cooking for guests during eight-day charter seasons. Her journey began quite differently, spanning from childhood curiosity about cooking to a late-night internet search that would revolutionise her career path.

Growing up in the United Kingdom, Davison developed an early love for cooking at the tender age of ten, inspired by renowned cook Jamie Oliver. She would often experiment in the kitchen, creating a delightful mess while attempting to recreate Oliver’s recipes. Family support was invaluable during her formative years; her grandmother, an accomplished cook, played a vital role by teaching her the art of baking cakes and desserts, instilling a passion for culinary arts that would later be pivotal in her career.

Despite her deep-rooted interest in food, Davison initially pursued a more conventional academic route, earning both a bachelor’s degree in geography and a master’s in environmental policy and management. Even then, her connection to food remained significant—her dissertation explored food systems, and her first job post-university involved marketing and social media for a children’s cooking app. Nonetheless, the idea of a culinary career seemed far from reach as she moved to London with hopes of establishing a stable life near Notting Hill.

However, the disconnection she felt from her chosen career path proved overwhelming. In a moment of uncertainty and frustration, Davison turned to her phone on a restless night, searching for “jobs where you can travel and vlog.” This serendipitous search altered the course of her life; she applied for and secured a vlogging role on super yachts. She soon found herself on a charter boat in Croatia, stepping into an unfamiliar but exhilarating environment that reignited her passion for cooking.

Initially not hired as a chef, Davison’s innate gravitation towards the galley led her to cook informally for guests. It was a guest’s remark that “it’s like we hired a chef” that illuminated the possibility of a culinary career for her and sparked a profound transformation in her professional aspirations. The moment proved pivotal, as Davison embraced her newfound direction, obtaining her yacht qualifications and shortly securing her first official chef position.

In an exciting turn of events, she went on to film for Bravo’s *Below Deck Mediterranean*, which garnered her significant visibility in the yachting community. After filming, she returned to the yacht she still serves on today, where another significant chapter of her life began—her relationship with Nik, the captain of the yacht, who eventually became her fiancé.

Living and working aboard the catamaran, the couple has made the ocean their home. With their charter seasons lasting from November through August, they find contentment in their unique lifestyle. Davison describes their schedule as demanding and structured, starting her day as early as 6 AM. Mornings consist of breakfast service, followed by preparations for lunch and dinner, alongside continuous content creation for her expanding social media following, which now surpasses one million across various platforms.

Managing provisioning is another critical aspect of Davison’s role, with an estimated weekly expenditure of around $4,000 on supplies. The expense is particularly challenging in Nassau, where imported goods drive prices up significantly. For instance, a frozen chicken can cost nearly $40. Despite the obstacles posed by limited storage and workspace, Davison optimises her galley with high-quality equipment, including a Thermomix, air fryer, and a range of outdoor cooking appliances, ensuring that her culinary creations can thrive.

Davison’s social media presence flourished following her appearance on *Below Deck*, fueling a second career in content creation. Encouraged by the success of her viral videos, she quickly amassed a substantial following by sharing glimpses into her life as a yacht chef. Now, she continues to post daily insights and inspiration, delighting an engaged audience with her passion for cooking at sea.

Looking to the future, Davison is set to move to a larger yacht in November, a change that excites her as it promises added space and opportunities for her culinary endeavours. She dreams of producing a cookbook and launching her food products, continuously expanding her culinary identity beyond the galley.

Reflecting on her journey, Davison acknowledges the uncertainty she faced when she first embarked on her yachting career. “In the beginning, nobody really understood what I was doing, and it wasn’t an easy path,” she shared. Encouraging others who may feel trapped in unfulfilling careers, she advocates for pursuing one’s passions and taking risks. “Don’t be afraid to leave a job that makes you unhappy to try something new,” she emphasises. “It’s your life, and you get to decide what it looks like.”