Below Deck Mediterranean’s Johnathan “Jono” Shillingford lashed out at crewmate Aesha Scott for defending the charter guests in a season filled with tense relationships between the crew members. The drama began during the first episode ofBelowDeck Mediterraneanseason 9whenone of the interior crew members, Ellie Dubaich, attempted to wake up Chef Jono so he could prepare late night snacks for the guests. Chef Jono bluntly told Ellie that he would not be getting up to make any food, which immediately caused friction. Captain Sandy Yawn came to Chef Jono’s defense, which was surprising.
“I wanted to say, ‘Well, why don’t you eat it like you do the other leftovers that get sent back by the guests?'”
After making mistakes while being a professional chef, Jono becomes frustrated with his co-workersnot having his back. In an episode of theBelow Deck MedAfter Show onBravo’s YouTube channel, Aesha was seen bringing back food the guests did not want, and she proceeded to critique Chef Jono for making a cookie dessert for an anniversary instead of what the guests had asked for.
Chef Jono responded to this clip during the After Show, saying, “I was really hurt, yeah, because we’d been working well. I liked her so much, not that I don’t like her now, we’re still good friends.”
Chef Jono Admits He Forgot About Charter Guest’s Food Preferences
To say that Chef Jono has been quite a character duringBelow Deck Mediterraneanseason 9would be an understatement. He joined the popular Bravo TV show and brought with him his larger-than-life personality. This has caused a lot of clashes between Chef Jono and his other crewmates, including Ellie, butmost of Chef Jono’s issues have come from his cooking. He should have been quickly fired due to his rookie mistakes with meals, including improperly cooking meat, serving cold eggs, and feeding a guest uncooked food she clearly stated she was deathly allergic to.
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Chef Jono was quick to excuse his mistakeson poor communication between the interior crew and himself, but members of the interior crew were starting to get fed up with his excuses. In another clip dropped byBravofrom theBelow Deck MediterraneanAfter Show, Captain Sandy said, “The last thing that you want to do is give someone a fish that could kill them.” Chef Jono came to his own defense, saying that the guests had had so many requests that he “didn’t know what happened” and that he “must have forgotten completely” about the guest’s no-raw-fish request.
While it is understandable to forget a detail or two here and there when there are so many specific requests, nearly killing a guest is inexcusable. Captain Sandy even went on to explain that what Chef Jono did was a fireable offense. Aesha chimed in and explained that she was mortified by the raw fish going to the guest because even though it is the chef’s job to be aware of the dietary restrictions, it was Aesha’s duty to double-check everything that’s sent out. WhileChef Jono claimed he accepted responsibility, he still implied that it was Aesha’s mistake.
Working with multiple people in a high-stress environment like the yachts onBelow Deck Mediterraneancan lead to situations where people make mistakes.Nearly killing a charter guest was a mistake made by the chef, but it was allowed to be served by the chief stew, passing two checkpoints where the mistake could and should have been caught. Understandably, mistakes will be made, but if they put multiple fail-safes in place, then at least one should work. Chef Jono may have been angry that Aesha defended the guests for being upset, but he needed to reel himself in.
Below Deck Mediterraneanairs Mondays at 9 p.m. EDT on Bravo and is available for streaming the following day on Peacock.
Below Deck Mediterranean
Cast
Below Deck Mediterranean is a Bravo reality television series that follows a crew that works aboard a gigantic superyacht during the busy season. The show highlights the challenges of the crew as they serve their high-end clientele. Each season tackles new locations, such as Greece, Croatia, Italy, and France, with some repeating.
