The popular reality series Below Deck Down Under introduced a new dynamic to its galley in its Season 3 premiere on Bravo. For the first time in the show’s history, a sous chef, 26-year-old Anthony Bird from London, joined the crew, working alongside seasoned Head Chef Tzarina Mace-Ralph. The addition of a sous chef promises to elevate the culinary experience aboard the superyacht as it navigates the stunning waters of the Seychelles.
Captain Jason Chambers expressed his optimism about Bird’s arrival, telling Mace-Ralph, “I think with a sous chef things can come to another level.” Bird, who transitioned from restaurant kitchens to the yachting industry in 2021, shared his ambition, stating, “I’m ready to step it up and get to the next level.” He brings experience from working with a Michelin-star chef and sees this opportunity as a stepping stone towards becoming a head chef himself.
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Mace-Ralph, also British, initially expressed excitement about having a fellow countryman in the kitchen. However, the initial camaraderie quickly gave way to tension when Bird struggled to articulate his weaknesses during a preliminary interview. Confident in his abilities, Bird claimed to be “pretty well-rounded at everything,” and admitted to not having “too many” faults. This response raised a “huge red flag” for Mace-Ralph, who values self-awareness and teamwork in her galley. She emphasized the importance of understanding strengths and weaknesses to effectively manage the kitchen and expressed her preference for humility over ego.
Bird’s assertion that the crew would “soon find out” about his skills did little to alleviate Mace-Ralph’s concerns. She countered that she needed to understand his capabilities to work effectively with him, highlighting the hierarchical structure of the galley with the head chef at the helm. The sous chef is expected to support the head chef, a dynamic that seemed immediately challenged.
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While Bird diligently completed his initial tasks of organizing and cleaning, he expressed a desire to be “utilized a bit more,” suggesting improvements to efficiency and workflow. He emphasized his organized and efficient work style, advocating for better planning and structure in the galley. However, his suggestions seemed to fall on deaf ears, further exacerbating the growing tension with Mace-Ralph. Already dealing with challenges from another crew member, Mace-Ralph expressed frustration with Bird’s perceived “twat” behavior, emphasizing the need for him to fulfill his supportive role as sous chef.
The premiere episode sets the stage for potential conflict and power struggles in the galley, raising questions about whether Bird and Mace-Ralph can find common ground and work together effectively to meet the culinary demands of the charter guests. The introduction of a sous chef adds a new layer of complexity to the already high-pressure environment of Below Deck Down Under, promising a dramatic and potentially delicious season.
Below Deck Down Under airs Mondays at 8/7c on Bravo and is available for streaming the next day on Peacock.
