Two local chefs are cooking up a storm for America’s Cup defending champions Oracle Team USA.

Matthew Pridham and Benjamin Bernardo are now working at the team’s base and for Mr Bernardo the job is “proof that hard work pays off”.

“If you’re Bermudian and you work hard, there is no reason you can’t get a job here,” the 25-year-old sous chef added.

“If you work hard, it might just take a while, but you can do it.

“For me, it’s a dream job — I’ve smiled every day since being here.

“The level of professionalism compared to a lot of other places is really nice.”

Mr Pridham, who has lived in Bermuda since he was 13 and who is married to a Bermudian, said: “It’s amazing for us. You’re part of something big.

“It’s nice working with the guys — everyone has been amazing.”

For Mr Bernardo, working with Mr Pridham has been one of his favourite parts about the job, as well as the prestige that accompanies the position.

“To be able to say you worked for these guys for two years will catapult you places,” he added.

The two chefs started working at the base about a month ago.

Mr Pridham, 33, of Hamilton Parish, was the head chef at Devils Isle when the company was awarded the contract to staff Oracle’s kitchen.

Mr Bernardo was the chief catering officer on the Spirit of Bermuda and was recommended to the team by Mike Winfield.

The duo start their day at about 6am and prepare breakfast for the 60-strong team. After finishing that, they start prepping lunch.

When the sailors head out on to the ocean, the chefs send them on their way with a packed lunch. They also make protein bars for the athletes.

“We use local vegetables as much as we can — we try to support Bermuda,” Mr Pridham explained.

He added that they try to shop at a different locations to make sure they support the whole Island.

But in the kitchen the chefs have free range.

“I don’t think we’ve cooked the same thing twice,” Mr Pridham said.

The chefs explained that they work with a nutritionist to create the recipies and that they prepare every meal from scratch.

“There are so many things to learn about healthy foods,” he added, explaining that they try to keep the meals as healthy as possible by including lots of protein and vegetables.

“We let the boys try it out. If they like it, we serve it. If they don’t like it, we try something else,” Mr Pridham said.

The pair also have a great relationship with the team — they regularly sit down and eat lunch together.

A couple of times each month the team throws a barbecue for friends and family.

“It’s a way for the whole team to interact and get together,” Mr Pridham explained.

He added that, because of the large hospitality industry on the Island, cooking was a great way for Bermudians to find employment and both men said they would like to see more Bermudian chefs.