Page 4 of Lost At Sea With A Billionaire

I jumped at the sound of Jonathan’s deep voice behind me, my hand still clutching the santoku knife I’d been unpacking from my roll.

“Jesus!You move awfully quietly for such a large man.”

“I’m a former basketball player,” he said, moving further into the kitchen, his presence immediately shrinking the expansive kitchen.“You learn to be light on your feet.”

I turned back to my unpacking, trying to ignore how his subtle but distinctly masculine cologne seemed to wrap around me.My fingers curled around my favorite knife as I unwrapped it from its protective cloth.

“That’s a unique blade,” he said, moving closer to inspect it, close enough that I could feel the heat radiating from his body.

“My father gave it to me when I graduated culinary school.”I held it up, the overhead lights dancing along the Damascus steel pattern.“Japanese steel.Holds an edge better than anything I’ve ever used.”

“May I?”he asked, extending his hand.

I hesitated.Letting someone handle my knives was like letting a stranger hold my baby.But I decided to trust him, placing the handle in his palm.

“The balance is perfect,” he murmured, testing its weight with reverence.His massive hands cradled my most prized possession with unexpected gentleness.“You keep it immaculate.”

“Believe it or not, a dull knife is more dangerous than a sharp one,” I said, watching him admire the blade.

He returned it with care, handle first.“How did you become a chef?”

“My father was military.We moved constantly,” I slid the knife back into its protective sleeve.“But food always grounded us—made every new place feel like home.I’d incorporate different cultures through ingredients but shape those flavors in a way that still reminded us of who we were.”

“And you?How does one become a pharmaceutical magnate?”

He leaned against the counter, crossing arms so thick they strained the fabric of his shirt.“My sister nearly died from an antibiotic-resistant infection while I was in college.I changed my major from business to biochemistry the next semester.”

“That’s quite a pivot.”

“Life has a way of redirecting our paths.”His dark brown eyes locked with mine for a beat longer than necessary and heat slipped down my vertebrae.“I’ll let you get settled.We’ll discuss the menu for the trip after you’ve had time to familiarize yourself with the kitchen.”

He pushed away from the counter and his arm brushed against mine, sending an electric jolt straight to my pussy.I worked hard not to moan, surprised at my body’s response to his bump.If that was all it took to arouse me, I wondered what a real bump with him would be like.

Seriously, Janet?

I cleared my thoughts and focused on his mouth, voice, and the words that slipped through those kissable lips.

“Your skills are exactlywhat I need for this trip,” he said, his vocals dropping to a tone that made my stomach flutter.“Many applied, but your intensity caught my attention.”

The heat in his gaze lingered for another long moment before he turned and strode from the kitchen, leaving me standing there with my pulse racing and warmth spreading through my body that had nothing to do with the kitchen temperature.

Two hours later,I had every cabinet memorized and a preliminary menu drafted.Fresh seafood that still smelled of the ocean, prime cuts of meat, and produce so perfect it looked artificial.

“Knock, knock,” Sandra called from the doorway.“Mr.Black would like to review the menus with you in the main salon.”

I wiped my hands on a nearby towel.“Lead the way.”

The main salon oozed understated luxury—cream leather seating, polished wood accents, and floor-to-ceiling windows showcasing the marina.Jonathan sat at a glass table, reviewing documents with the focused intensity of a surgeon prepping for an operation.

“Janet,” he said, looking up as I entered.“Please, sit.”

I took the chair across from him, sliding my menu draft between us.His presence felt even more imposing in this intimate setting, and I caught myself sitting straighter.

“I’ve prepared several options based on your preferences,” I explained.“High-protein meals with an emphasis on fresh ingredients and lighter desserts.”

He reviewed the document expressionless.“You’ve included fish every day.”

“Fresh catches will be available at each port,” I replied.“I can adjust if you prefer.”

---