Ever dreamed of trading your office desk for a life at sea? Emily Ruybal did just that, quitting her corporate job at 29 to become a yacht chef! Now she’s whipping up gourmet meals for high-profile executives and retired athletes on luxury charters. What would be your dream career pivot?
Emily Ruybal’s journey exemplifies a bold leap from conventional corporate life to an exhilarating career as a private yacht chef, now catering to an elite clientele of high-profile executives and esteemed retired athletes. This dramatic career change highlights a growing trend of individuals prioritizing passion and lifestyle over traditional professional paths, demonstrating that reinvention is possible at any stage.
Her initial foray into the culinary world began with creating food content, an endeavor that ignited a deep-seated passion for gastronomy. This early experience naturally transitioned into a marketing role within the restaurant industry, where she honed her skills in brand promotion and content creation, laying the groundwork for her future entrepreneurial pursuits.
While still entrenched in her full-time corporate position, Ruybal strategically took on a part-time assistant role with an NBA insider. This supplementary employment was not merely for additional income but served as a calculated step to accumulate sufficient savings, providing the financial buffer necessary to eventually detach from her primary corporate responsibilities.
Her dedication was evident in her demanding schedule: mornings and evenings were dedicated to her part-time assistant work or to developing and editing culinary videos. Weekends became intensive cooking sessions, often hosting friends to generate fresh content, underscoring her commitment to building a portfolio and preparing for her full-time pivot into the food space.
A pivotal moment arrived with her social media dinner party series, which garnered significant viral attention. This success reinforced her love for cooking for others and meticulously arranging elaborate food spreads, providing the crucial validation and confidence required to embark on her journey as a full-time culinary professional.
The decision to leave a stable corporate job was met with understandable apprehension. However, Ruybal adopted a pragmatic approach, setting a clear six-month trial period. This self-imposed deadline provided a psychological safety net, assuring her that a return to the corporate world was always an option if her ambitious venture did not succeed, thus mitigating the risks associated with entrepreneurship.
Once fully committed, the transition to becoming a private chef brought a renewed sense of professional stability, with a consistent influx of discerning clients seeking her unique culinary expertise. This foundational experience naturally paved the way for more specialized opportunities, leading her into the exclusive world of private yacht charters, a testament to her growing reputation.
As a seasoned yacht chef, Ruybal typically operates within a tight-knit crew, often serving five to eight guests alongside her fellow team members. She prides herself on preparing the same high-quality meals for the entire crew as for the guests, recognizing their hard work and dedication. This aspect underscores the demanding nature of luxury hospitality, requiring not only exceptional culinary skills but also a collaborative spirit.
Today, Ruybal is laser-focused on expanding her culinary career, driven by an unwavering passion for her craft. She acknowledges the value of every past role, from content editing to hospitality, recognizing each as a stepping stone. Her current work transcends the typical definition of employment, feeling less like a job and more like a fulfilling lifestyle, free from the burden of imposter syndrome and filled with purpose.
