In Below Deck Sailing Yacht Season 5 Episode 3, Chef Cloyce Martin abandoned his kitchen duties to swim with charter guests at 2:40 p.m. Captain Glenn Shephard discovered an empty galley with raw proteins and minimal prep work 80 minutes before the scheduled 4 p.m. lunch service aboard Parsifal III in Spanish waters. The chef's unapproved departure left main course items untouched while guests expected a full meal before their 5 p.m. departure.
A radio call revealed Martin had spent multiple hours away from his station, participating in water activities instead of completing necessary meal preparations. Captain Glenn immediately intervened, demanding the chef's return through direct radio communication. This marked the first major galley crisis of the Below Deck Sailing Yacht season's third charter.
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Disclaimer: This article contains spoilers for Below Deck Sailing Yacht Season 5. Reader discretion is advised.
Below Deck Sailing Yacht chef leaves kitchen mid-shift, Captain Glenn orders return
In Below Deck Sailing Yacht Season 5 Episode 3, Chef Cloyce informed Chief Stew Daisy Kelliher about his plans to participate in guest activities before departing the yacht. He mentioned completing salad preparations and outlined his strategy for a quick-service lunch menu featuring chicken and salmon. His exact words were,
"Salad is prepped…I'm gonna throw the chicken and the salmon in the oven. And that right there is a light lunch.”
During his time away, Martin participated in water activities with guests while maintaining his position that kitchen preparations remained under control. His assessment of the lunch preparation requirements included a straightforward cooking plan for the proteins.
Martin emphasized the simplicity of his intended menu and cited the completed salad prep as evidence of his readiness for service.
Captain's management
Below Deck Sailing Yacht Season 5 Captain Glenn's discovery prompted swift action through multiple channels. He immediately searched the vessel, followed by direct radio contact with the excursion team. Glenn stressed to the crew the importance of maintaining professional boundaries between staff responsibilities and guest activities, stating,
"He's not out there to have fun…He has to be ready to serve at 4."
He also expressed frustration in a later confessional,
“He's gotta understand he's here for a purpose. He's not a guest".
He continued,
"I like strong people around me that I can trust. And right now I'm starting to worry. What's he thinking?"
The captain's response included clear directives about immediate return expectations and reinforcement of crew roles. His management of the situation focused on rapid resolution while maintaining order among the remaining crew members who continued their regular duties aboard the vessel.
Service disruption details
The impact of Chef Cloyce's absence created immediate operational challenges in the galley. With less than 60 minutes to go until the scheduled lunch service, the kitchen stood largely unprepared. Basic Mise en Place remained incomplete, while primary proteins sat untouched in storage.
The compressed timeframe between the chef's return and scheduled service created substantial pressure on the food preparation schedule. The kitchen's state raised concerns about meeting the established 4 p.m. meal time, particularly given the fixed guest departure time of 5 p.m.
The preparation timeline was further compressed by the required cooking times for proteins in this Below Deck episode. Raw chicken and salmon required specific temperature control and cooking duration to meet safety standards. The galley's preparation status showed minimal advanced work beyond basic salad components.
Evening aftermath
The day's earlier disruptions carried forward into dinner service, where new challenges emerged between departments. A miscommunication regarding plate clearing led to a 17-minute delay in dessert service.
The scheduled bread pudding required an 8-minute heating time, which service staff did not know until the course was called. In Below Deck Sailing Yacht Season 5 Episode 3, guests waited at cleared tables while the dessert preparation continued in the galley.
The extended wait drew subtle comments from guests at the table. The delay stemmed from confusion between Chef Cloyce and Chief Stew Daisy regarding table clearing status and course timing. The communication breakdown resulted in delayed dessert plating, as the chef had not begun heating the bread pudding when the dining room cleared the previous course.
The resolution of the day's service challenges required direct intervention from Captain Glenn in this Below Deck Sailing Yacht episode. In addressing the situation, Glenn tasked Daisy with monitoring ongoing service coordination. Despite the delays and complications, guests received their completed meals.
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