I have been coming to Naples for 12 years now. I love the place, feels lawless, completely different from the rest of Western Europe. Completely different from Northern Europe to be frank. And, oh man, is it different from North America.
There is no rule book to being a chef on a yacht, at least there isn't one that works in every situation because, obviously, on each yacht you are working with different captains and different owners. If I am to offer any advice it would be to try and start with common sense and be prepared to learn as you go. Since I firmly believe in sourcing local produce whenever possible, when on Capri I use the fish, fruit and vegetables that are from the island and the surrounding sea.