‘Below Deck Mediterranean’s Chef Josh Bingham Says Being A Clown Has A “Deeper Meaning” For Him: “It’s Not Just Being Silly”

Chef Josh Bingham is cooking up a storm this season on Below Deck Mediterranean. After working in Michelin kitchens since he was 16, Bingham needed a change. “That’s not the world for me anymore,” explained Bingham upon reflection. “I like to be who I am, and sometimes Michelin can put you into a box.” For his next progression in his culinary career, Bingham looked to the yachting industry. Bingham has found that as a yacht chef, he is able to create “a very personal experience for guests where you can really show your character.” “It’s a better fit for me because I like to showcase my quirks through my food,” said Bingham.

With 3+ years in the industry, Bingham was contacted via social media and asked to apply for the series. As a seasoned musician, Bingham was initially hoping to gain exposure for his songs. “There hasn’t been any change there,” said Bingham with a laugh, noting that he had a “great experience” any way. “I’m very curious by nature, and I just want to do everything I can in this lifetime,” said Bingham. Adventure is at the heart of every yachtie, so Bingham very much found his people.

Bingham also wanted to share his passion for clowns with the world, even going so far as to put on clown makeup for some of his producer interviews. “Society has certain beliefs about clowns, but taking on the clown persona is ultimately an amazing way to express yourself,” said Bingham. Bingham, who has been sober since 2019, has also found that being a clown is a good outlet for him to “escape” when he needs to. “Being a clown has a deeper meaning for me,” said Bingham. “It’s not just being silly, and it’s definitely not about being scary.”

Decider spoke to Bingham over Zoom about the new season, about his experience with vegan cuisine, and about whether Kizzi Kitchener was as open about her dating status as she claims.

DECIDER: Chef Josh, you’ve been a yacht chef for 3+ years now. Do you see yourself going back to a Michelin star kitchen anytime soon or are you happy out to sea?

A few years ago, when I first started going out on boats, I really thought about going back into the Michelin world and pursuing a Michelin star. But that’s not the world for me anymore. I like to be who I am, and sometimes Michelin can put you into a box. That can be a struggle for me. Whereas with yachting, I am creating a very personal experience for guests, and I can really show my character. It’s a better fit for me because I like to showcase my quirks through my food.

You’ve shared a few of your traumatic kitchen stories, which made me think of The Bear. Have you watched that show?

I’ve watched only a little bit of the show, but I do intend to watch more. The episodes I’ve seen brought back memories of when I first started out and how I would get treated. In the beginning, I really enjoyed all the chaos of a Michelin kitchen. That might be a bit weird , but some chefs are like that.

From what I’ve seen, it seems like a lot of chefs can channel their creative energy through chaos.

Yeah. I definitely went through a phase when I was not a happy person because of the things that I started doing. After a lot of reflection and a few awakenings or whatever you want to call that, I changed my ways a little bit.

What made you apply for Below Deck Med?

Someone reached out to me on Facebook Messenger and asked if I’d be interested in applying. At first, I was like, “wow, this might be great for my music.” However, there hasn’t been any change there [laughs]. That kind of doesn’t matter. I’m very curious by nature, and I just want to do everything I can in this lifetime.

Did you work with any alums of the franchise before you came onto the show?

I used to work on Necker Island with Barnaby [Birkbeck] from Below Deck Sailing Yacht. He’s the only person I knew. My brother also worked with Gary [King] from the same show. He’s a chef like me. Our other brother is a chef too.

3 yacht chefs in the same family? How did your parents foster your love of cooking growing up?

It runs in the family. My dad’s a chef too. My mum and dad had a restaurant from when I was 14. So, I started cooking with my dad and I just knew that was what I was going to do. At 16, I started working in a one-star Michelin restaurant. I didn’t do college. I just went straight in.

Wow. Last season on Below Deck Down Under, Chef Tzarina was able to have a Sous Chef. Would you have liked to have one onboard the Bravado?

It’s strange. To do better food, it would have been nice to have someone to help with the dietary restrictions and stuff. At the same time, I do really like being by myself because there are ways that I work that some chefs would judge negatively. It’s nice just being in your own space. Plus, chefs are annoying [laughs].

You’ve got three meals a day to prepare for the guests, plus crew food. You have to be a master at time management, right?

That’s why I like to do the food that I want to do. People worry that I will burn out, but I am fine. I startworking at 5 a.m. because I have to prepare fresh bread, make the crew food and plan out the guest meals. I see other the Below Deck chefs getting up at 7 a.m. and having coffee, and I’m like, how are they doing that? I have no idea.

What was it like working for Captain Sandy? She seems really impressed by your food.

She’s great. It’s nice that she let me do my thing. She was not often in the galley. She would poke her head in a bit, but you’ll see that later in the season. You know, she understood that I already put enough pressure on myself to do well and make great food. She knew I needed to be left alone and allowed to be creative.

You went THROUGH it with those vegan charter guests. What has been your experience with vegan cuisine in the past?

I look back at that charter and think, “Josh, you could have actually done a little bit better.” I do have a lot of experience with vegan cuisine because I lived in a vegan commune. On the Bravado, it was a time issue. I would have loved to put in loads more effort, but it wasn’t possible when the other guests were carnivores. It’s really hard to hit all the marks.

Josh, you also seemed to be into Kizzi at the beginning of the charter season. What first drew you to her?

As time went on, our relationship shifts slightly, but from the start we have a very strong, almost brother-sister vibe. We just understand each other. Being from England, we have a similar banter. We’re also both into performing and music and all that stuff. I also knew I could go to her if I needed a hug or a moment of levity. You need people in your life to help you through the hard bits.

I spoke to her, and she was pretty insistent that she was never trying to hide Tommy, her boyfriend, from the crew. Did you ever see her texting him or was that night out the first time you heard she had a man back home?

To be honest, I can’t remember. I was genuinely surprised to hear about Tommy in that conversation over dinner. Maybe earlier she had said, “oh, I’ve got a guy back home,” but it wasn’t clear that it was like the beginning of a relationship, you know? I’m still confused to this day about that.

You are a very proud clown, so much so that you do some of your interviews in clown makeup. Clowns get a bad rap in pop culture—especially with Pennywise back in the news with the IT: Welcome To Derry. What would you say to convince someone to give clowns a chance?

Society has certain beliefs about clowns, but taking on the clown persona is an amazing way to express yourself. It’s a form of escape for me since I don’t drink alcohol anymore. Being a clown is also a great outlet for my music. There’s even a music video online in which I’m dancing in Carnaby Street in London as a clown. It received an honorable mention at the Berlin Music Video Awards. Being a clown has a deeper meaning for me. It’s not just being silly, and it’s definitely not about being scary.

Will we hear more of your music on the show?

You’ve seen a bit of me and my guitar already, but there’s more music to come. I also have an album coming out next year, which is really exciting.

Below Deck Mediterranean airs Monday nights at 8PM on Bravo