Chefs Chat with Barry D'Arcy

We catch up with Barry D’Arcy, 12 months after launching his chef placement agency.

What is your background before Ocean Earth Chefs?

I began my career serving an apprenticeship as a pastry chef in Australia. I had the opportunity to work with many Europeans during this time. I saw how professional they were and how they had a different approach to working in a professional kitchen. My Austrian Executive pastry chef once told us Australians working in the hotel that 'we wouldn't last a day working in a European kitchen.' I always wondered what he meant by that, as I thought we worked hard even though we would have music playing, light-hearted banter, and regular days off. So, at the age of 25, with the burning desire to test myself in Europe and a relationship in tatters, it was the perfect opportunity for me to leave the comfort of Australia for the seductive chaos of London. My first day in a London kitchen was memorable when I asked another chef, 'Hey mate, do you know where the ice machine is?' He replied, 'My name is not mate; it's chef!' From that moment on, I realised I needed to wake up and sharpen up, and I had so much to learn. Working in London kitchens as a chef was like starting my apprenticeship all over again. Looking back, I was green and now know what my Austrian Executive pastry chef meant. I left London six years later when offered a sous chef position on a charter boat in the Mediterranean for six weeks. I then spent the next 22 years on large motor yachts working for UHNW families and individuals, and I absolutely loved it.

Do you believe in luck?

Yes, but you mostly create your own luck by putting yourself out there and following the things that feel right, bring out the best in you and drive you forward. Taking opportunities is what it's all about. I've always taken risks; sometimes, things go in your favour, and sometimes they don't. The learning process is the best part; you never know where things will take you in life when you focus on something and give it your all. I've been incredibly fortunate to have had good teachers and people who were patient enough to share their knowledge with me. Knowledge gives you the confidence to take on new challenges. Looking back and seeing myself as a young apprentice riding my bike to work at 2.30am to assist the bakers is a subtle reminder of how far I have come.

What is your business, Ocean Earth Chefs?

Ocean Earth Chefs is a Mallorca-based private chef placement agency for yachts, villas, chalets and estates. We provide chefs for one-off occasions, short-term, temporary, and long-term positions. Our international clients are looking for the services of cooks, chefs, Michelin-starred chefs, and chefs who specialise in particular cuisines and dietary requirements. We operate seven days a week and provide a more personal service to our clients and chefs. Having launched just over a year ago, it's been a lot of hard work, and the growth has been unexpected, which is a good thing. We have already signed agreements with exclusive villa and chalet companies to supply chefs for the summer and coming winter season and have appeared in this year's summer edition of National Geographic Food UK magazine. Covid has really increased the demand for private chefs worldwide, with some chefs asking for up to €1,000 a day for their services. Any chef we put forward is thoroughly checked to see that the references are in order and tickets are up to date before we present them to a client.

Does your chef background help with selecting chefs for clients?

Absolutely! It's incredible how much information you can draw from reading a chef's CV, asking them to write five days’ worth of menus and speaking with them. Between the three things mentioned, you can begin to understand the chef's personality, strengths, and weaknesses and how they might be best suited to certain positions and not considered for others. Also, not every client is after a fine dining experience with a Michelin-starred chef, and some clients want simple, well-presented home-style food, even the wealthy ones. So, it's always a balancing act about not overcomplicating things, listening to the client's requests, and matching them accordingly with chefs who understand the client. That's one of our largest assets. We take the time to get to know the needs of our clients and don't bombard them with countless chef CVs. Only carefully considered applicants are presented for the client's approval.