Education/Certifications: Bachelor of Commerce in Law (BCom Law), Level 3 Food Safety & Hygiene Certification, Superyacht Chef Training, and specialized culinary courses in Bread Making, Pastry, Molecular Gastronomy, and Food Presentation & Plating.
Monja grew up in Nelspruit, Mpumalanga, surrounded by South Africa’s beautiful landscapes and wildlife. With a passion for the performing arts, music, debating and sport, she was always eager to explore new challenges. She graduated with five distinctions, represented South Africa on the national debating team and earned South African colours in public speaking and orating.
She pursued her studies full-time after high school, completing a Bachelor of Commerce in Law before transitioning directly into the yachting industry in 2016. Monja was drawn to the opportunity to travel, experience different cultures, and explore the world. What initially began as an adventure quickly developed into a passion for the industry, particularly the culinary side of yachting.
She has spent the past five years working as a sole chef on busy charter yachts such as M/Y DREAMER, M/Y SYMPHONY, M/Y LOOSE ENDS, M/Y ARIA, M/Y DOLCE VITA, M/Y ANDREA VI, M/Y SKYFALL, M/Y VIVACE, M/Y MILAGROS.
She genuinely loves what she does and thinks that enthusiasm is reflected in both her food and the atmosphere onboard. She wants every guest to enjoy a charter experience that feels entirely their own, where even the most ambitious requests are met with creativity, attention to detail, and a few unexpected touches that make their time onboard truly unforgettable. She's naturally bubbly, outgoing, and sociable, and she genuinely enjoys connecting with people from all walks of life. She believes in creating an environment where everyone feels comfortable being themselves, valued, and included. Whether through a shared meal, a good conversation, or a little laughter, she loves making people feel welcome. After all, she believes there's a place in the sun for everyone.
Monja's culinary approach is rooted in Mediterranean cuisine, with a strong appreciation for the flavors and techniques of Italian, French, Mexican, and Indian cooking. She's confident in navigating a broad spectrum of dietary requirements, having catered extensively to vegan, gluten-free, dairy-free, and ketogenic preferences.
She also has considerable experience with kosher charters and a thorough understanding of Jewish culinary traditions, including preparing menus for Hanukkah, Passover, and Shabbat. She particularly enjoys the challenge of creating thoughtful, sophisticated menus that honor individual dietary needs while maintaining the integrity, creativity, and refinement of the dining experience.
She's always delighted to share her culinary knowledge with guests through interactive cooking experiences, from artisan bread and pizza making to Mediterranean mezze workshops featuring homemade dips, spreads, and accompaniments. She loves the way food brings people together and enjoys making the learning process as engaging and memorable as the meal itself.
Creativity extends well beyond the galley for her. She has a particular appreciation for hands-on, artistic pursuits, including pottery, jewellery making, cross-stitching, and various crafts. She's also recently taken up roller skating, which has been an exciting new challenge. Her passion for food naturally follows her into her personal life, where she loves discovering new restaurants, exploring different cuisines, and seeking unique culinary experiences.
“I know nothing, but I'm here to learn.” - Shane Koyczan, The Student