The fourth season of Below Deck Mediterranean featured an unprecedented rotation of three different individuals in the galley: Mila Kolomeitseva, Anastasia Surmava, and the return of veteran Ben Robinson. While Mila began the season, her performance led to her dismissal, followed by an interim period with Anastasia before Ben Robinson arrived to complete the charter season.
The culinary journey of Season 4, filmed aboard the 154-foot motor yacht Sirocco in the South of France, remains one of the most discussed arcs in the history of the Bravo franchise. This season was defined by a drastic shift in culinary standards, moving from the controversial failures of the first chef to the high-stakes pressure of a crew member stepping up, and finally, the professional restoration of the galley by a franchise legend. As of 2026, the events of Season 4 serve as a primary case study for yachting recruitment and the immense psychological pressure of the maritime culinary arts.
The Rise and Fall of Mila Kolomeitseva
Mila Kolomeitseva entered Season 4 with a resume that supposedly included training at the prestigious Le Cordon Bleu. As the first female chef in the Below Deck Mediterranean series, expectations were high. However, her tenure was marked by immediate and consistent failures that shocked both the crew and the viewing audience.
The "Nacho-Gate" and Culinary Disasters
Mila’s downfall began almost immediately during the first charter. The primary point of contention was her reliance on processed, low-quality ingredients that were entirely inconsistent with the luxury standards of a superyacht. The most infamous incident involved a plate of "nachos" consisting of store-bought chips topped with canned corn and melted processed cheese.
Beyond the nachos, Mila struggled with basic professional techniques:
- The Steak Incident: She was filmed licking a steak to check its temperature or seasoning, a major violation of food safety standards.
- The Slimy Fish: Multiple guests complained about the texture and preparation of seafood, which is the cornerstone of Mediterranean yachting cuisine.
- Boxed Ingredients: Her use of boxed cake mixes and pre-made shells for high-end guests led Chief Stew Hannah Ferrier and Captain Sandy Yawn to question her credentials.
Cultural and Professional Friction
Mila’s issues were not limited to her cooking. She expressed controversial and homophobic views during crew dinners, which created deep-seated tension with the rest of the crew, particularly with those who identified as members or allies of the LGBTQ+ community. This lack of cultural fit, combined with a total absence of culinary finesse, made her position untenable. Captain Sandy Yawn eventually terminated her employment in Episode 5, marking one of the earliest "firings" of a chef in the show's history.
Anastasia Surmava’s Transition from Stew to Chef
Following Mila’s departure, the crew was left in a precarious position. Hiring a replacement chef mid-season in the South of France is a logistical nightmare due to the high demand for qualified crew during the peak summer months. To bridge the gap, Third Stew Anastasia Surmava stepped into the galley.
From Interior to the Galley
Anastasia had a background in cooking and had worked as a chef on smaller boats previously. Her initial performance was surprisingly strong. She was able to deliver fresh, visually appealing Mediterranean dishes that far surpassed Mila’s output. Her ability to pivot from the interior team to the galley saved the charter season from a complete collapse.
The Burnout and Reality Check
As the season progressed, the reality of being a "sole chef" on a 47-meter yacht began to take its toll. Yacht chefs are responsible for three-course meals for guests (often with different dietary restrictions) as well as three meals a day for the crew. The mental and physical exhaustion of working 16-hour days in a high-temperature environment led to a decline in Anastasia’s confidence and performance.
After a few "off" charters where the feedback from Captain Sandy became more critical, Anastasia made the professional decision to step down and return to her role as a stew. This was a rare moment of self-awareness in reality television, as she recognized that her lack of formal high-level training was preventing her from meeting the "ultra-luxury" standards required for the remaining high-profile charters.
The Return of Chef Ben Robinson
The final third of Season 4 saw the return of Ben Robinson, perhaps the most iconic chef in the Below Deck universe. Having appeared on multiple seasons of the original series and the first season of Mediterranean, Ben’s arrival was treated as a "rescue mission" for the Sirocco.
Re-establishing the Standard
Ben Robinson brought a level of technical expertise and "culinary flair" that had been missing all season. His style is characterized by French-inspired techniques, intricate plating, and a deep understanding of high-end provisioning.
Key aspects of Ben's Season 4 performance included:
- Technical Precision: Unlike his predecessors that season, Ben demonstrated a mastery of sauces, protein temperatures, and complex pastries.
- Managing the "Ben Temper": Ben is known for his high-strung personality in the galley. Season 4 showed him navigating the stress of a messy galley (left by the previous chefs) while trying to maintain a professional relationship with Hannah Ferrier.
- Guest Satisfaction: The guest feedback shifted from "edible" to "world-class," solidifying the season’s recovery.
Ben's presence also provided a mentor-like dynamic for Anastasia, who returned to the interior but remained interested in the culinary side of the industry. His arrival allowed the season to conclude on a high note, proving why he remains one of the most sought-after private chefs in the world.
Summary of Season 4 Chef Performance
The following table compares the three individuals who held the chef position during Season 4 of Below Deck Mediterranean.
| Feature | Mila Kolomeitseva | Anastasia Surmava | Ben Robinson |
|---|---|---|---|
| Tenure | Episodes 1–5 | Episodes 5–12 | Episodes 13–18 |
| Background | Cordon Bleu (disputed performance) | Stew / Freelance Cook | Master Yacht Chef |
| Culinary Style | "Home Cooking" / Processed | Mediterranean Fresh | Fine Dining / Fusion |
| Notable Failures | Boxed Nachos, Licking Steak | Mental Burnout, Plating Issues | Galley Organization, Stress |
| Reason for Exit | Fired by Captain Sandy | Voluntary Step-down | End of Season |
| Guest Feedback | Extremely Negative | Initially Positive, then Mixed | Highly Positive |
Technical Requirements for a Mediterranean Yacht Chef
To understand why the Season 4 galley was so volatile, one must look at the technical requirements for a chef working in the South of France. As of 2026, these standards remain the benchmark for the industry.
Professional Certifications
Every crew member on a commercial yacht like Sirocco must possess a valid STCW (Standards of Training, Certification, and Watchkeeping) certificate. For chefs, specifically, the Ship’s Cook Certificate or an equivalent Level 2/3 Award in Food Safety in Catering is mandatory under the Maritime Labour Convention (MLC) 2006. Mila’s failure was often attributed to her lack of experience with these maritime-specific standards, regardless of her culinary schooling.
Provisioning Challenges in the South of France
Season 4 was filmed in locations like Cannes and Antibes. While these areas have access to some of the world's best markets (like the Marché Forville), the logistics of getting fresh produce to a yacht at anchor require intense planning. A chef must coordinate with local "provisioners"—specialized agents who source specific luxury items like Wagyu beef, truffles, or specific vintages of champagne. Ben Robinson’s success was partly due to his decades of experience in navigating these European supply chains.
The Preference Sheet System
The "Preference Sheet" is a legal and operational document in yachting. It outlines the guests' allergies, dislikes, and "must-haves." In Season 4, we saw Mila ignore these sheets (serving meat to those who preferred seafood), whereas Ben utilized them to create bespoke "tasting menus." The ability to interpret a preference sheet is what separates a restaurant chef from a yacht chef.
Where Are the Season 4 Chefs Now? (2026 Status)
Looking back from 2026, the trajectories of the three chefs have diverged significantly, reflecting their performance and reputation during the show.
- Ben Robinson: Ben continues to be a titan in the culinary world. He operates a successful private catering and "chef experience" business based in Florida, frequently traveling for high-end events. He has largely transitioned into a brand ambassador and media personality role, though he still takes high-profile private charters for elite clientele.
- Anastasia Surmava: Anastasia leveraged her time on the show to launch the Ocean International Training Academy, a school designed to help aspiring yachties enter the industry with the right skills. She has also focused on her personal life, becoming a mother and moving away from full-time yachting to concentrate on business ownership and interior training.
- Mila Kolomeitseva: Since her firing in 2019, Mila has largely disappeared from the public eye. Unlike most Below Deck alumni, she did not pursue a career in reality TV or social media influencing. Her professional standing in the culinary world remains obscured, as she has not held a high-profile chef position since the show aired.
The Impact of Season 4 on the Franchise
Season 4 is often cited by fans and critics as the "Golden Era" of Below Deck Mediterranean. The chef drama was a primary driver of this success. It highlighted the "Chef Problem" that many real-world captains face: the difficulty of finding a chef who is both a master of their craft and mentally stable enough to survive the isolation of a yacht galley.
The season also forced Captain Sandy Yawn to evolve her leadership style. Her decision to give Mila multiple chances was criticized by viewers, but it reflected the real-world difficulty of replacing a crew member in the middle of a busy Mediterranean season. This season served as a cautionary tale for yacht owners about the importance of thorough "trade tests" (practical cooking trials) before hiring a chef.
Frequently Asked Questions
Was Mila Kolomeitseva really a trained chef?
While Mila claimed to be a graduate of Le Cordon Bleu in Paris, her performance on the show led many to doubt the extent of her training. While the school did confirm she attended, it is widely believed that she either did not complete the full curriculum or lacked the practical experience to translate her schooling into a high-pressure professional environment.
Why did Ben Robinson wait so long to join Season 4?
Ben Robinson was not originally part of the Season 4 cast. He was brought in as an emergency replacement after Anastasia stepped down. Ben has often stated in interviews that he is hesitant to return to full-time yachting because of the physical toll it takes on his body, but his loyalty to the production and his friendship with Captain Sandy and Hannah Ferrier eventually convinced him to return.
What happened to the food Anastasia cooked?
During the weeks Anastasia served as chef, the guests were generally satisfied, though Captain Sandy noted that her plating and "fine dining" nuances were not quite at the level of a seasoned executive chef. Many of her recipes were family-inspired and focused on fresh, wholesome Mediterranean ingredients.
Is Ben Robinson still a chef in 2026?
Yes, Ben Robinson remains active in the culinary industry in 2026. While he does not work on full-season yacht contracts anymore due to the intense labor involved, he manages a premium catering company and makes appearances at major yachting events like the Fort Lauderdale International Boat Show.
How much do yacht chefs like the ones in Season 4 earn?
In 2026, a chef on a yacht the size of Sirocco can expect a monthly salary ranging from $7,000 to $12,000, plus tips. Given that Season 4 featured high-profile charters, the tips alone could add another $2,000 to $5,000 per person, per week.
Final Recommendation for Aspiring Yacht Chefs
For those inspired by the culinary journey of Season 4, the primary takeaway is the importance of versatility. As seen with Anastasia, being a "good cook" is not enough to be a "yacht chef." Prospective chefs should focus on obtaining their Ship’s Cook Certificate and gaining experience in high-end restaurants before attempting to manage a galley alone. Furthermore, the "Mila experience" teaches that honesty regarding one's skill level is vital; the galley of a 150-foot yacht is a transparent environment where lack of skill cannot be hidden for long.
