It was different than her previous experience where she cooked for the same family time and again. She mentioned that it allowed her to try new food options throughout the season. It might be one of the reasons why I make pasta so often.”Įven though she has worked on yachts before, Chef said that these small, three-day charters allowed her to push her creativity. Even though I do not have a sweet tooth, I love making pastries. As she mentioned, “you can’t just toss something in when it comes to pastry. Since she never shied away from baking, especially given her pastry background, she believes that knowledge helped her in her career. Looking at the plethora of food that Chef Ileisha made throughout the season, it was extremely impressive. You have to make the guests’ time amazing, and that idea pushes me through.” Speaking to how she persevered, Chef Ileisha said, “burn out is real but you have to have that inner strength when nothing is left.
Sometimes she questioned “how am I going to get this done on only four hours of sleep,” but somehow she always pulled it off. Although it appeared daunting, she took it in stride and somehow kept smiling. Having traveled the world, the chef understands that the best dishes are ones that are sourced from the local markets.Įven though the guests’ preferences might feel over the top, Chef Ileisha was up to every challenge, including a 10-course tasting menu. Mediterranean inspired dishes, with fresh tomatoes and olive oil is favorite.”Īlthough that dish might sound simple, it is her choice to celebrate fresh, local ingredients that make the meals memorable. Specifically, Chef Ileisha said, “I love making fresh pasta and I made an effort to make fresh pasta on every charter. As a trained pastry chef, she enjoys making the dish from scratch.
As seen throughout the season, the guests raved about her food.īELOW DECK SAILING YACHT - Pictured: Ileisha Dell - (Photo by: Fred Jagueneau/Bravo)Ĭhef Ileisha impressed with two particular items from Below Deck Sailing Yacht Season 4.
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Even though she might have been more tied to the yacht on the show than in her previous experiences, there were certain concepts that she knew how to execute well.
Given her vast experience, Ileisha appreciated that she wanted to give the guests the best possible experience. Although it was her first time to be “on a screen,” she said that she was “super excited to be part of it after being in the yachting world for so long.”
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While Ileisha has been a professional chef for almost two decades and has worked on many yachts, stepping into the Bravo world is a different experience. Recently, FoodSided spoke with Ileisha Dell, the chef on Below Deck Sailing Yacht Season 4. On Below Deck Sailing Yacht, the combination of the tight galley space and the “heeling” require the chefs to continually react. For food lovers, the show’s chefs have impressed viewers with their ability to create 5-star meals in somewhat limited conditions. During a recent interview, Chef Ileisha shared why she felt home in the galley and whether she would step back into another charter season.įans of any Bravo Below Deck show appreciate that the crew is one of the reasons why people watch every week. From the multi-course meals to making fresh pasta, the celebrated chef took each wave of new charter guests in stride. While the crew drama might have Bravo fans hungry for more, Ileisha Dell, Below Deck Sailing Yacht Season 4 chef, never succumbed to the occasional rough patches.
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