Private chef · Yacht
Private chef on board your yacht
A week on the water is a different thing when someone on board takes care of the food. A private chef on your yacht removes the only real worry of a charter: what is for dinner tonight. We handle the rest, breakfast included.
We come aboard for a single dinner, a weekend or the whole charter, from sailing boats to superyachts. We cook in the galley with fish bought in the ports, adapting the menu and the pace to life on board and to the guests.
Multilingual chefs, used to working with the crew and to the standards of those who charter a yacht in the Mediterranean.
On board, for the whole charter
On a multi-day charter the cooking is half the experience. We build the menus day by day, adapt them to the legs and the weather, keep them light under way and richer at anchor in a cove. Long breakfasts, lunches by the pool or on deck, dinners at sunset: the boat sets the pace, we work within it.
We work side by side with the captain and the crew, without crowding the spaces, so all you keep is the holiday.
The galley and the fish of the ports
Cooking in a galley means knowing its limits and making the most of them. We shop in the ports where we berth, take the fish just landed, and build dishes that sit well on a gentle swell and stay light. Raw fish, grilled fish when we can, seasonal vegetables and fruit.
If there are special requests, diets or allergies on board, we settle them before we set sail.
Where we sail
We work along the Tuscan coast, from Versilia to the Argentario, and we join charters on routes across the Mediterranean, from the Costa Smeralda to Portofino and the islands. On request we reach the boat in the port of departure you prefer.
How we work on board
Cooking on a yacht is not like cooking in a villa, and we know it. We start with an email: you tell us the boat, the number of guests, the dates of the charter and the kind of table you want, and we build a menu designed for the space and pace of the sea.
We coordinate with the captain and the crew, bring the selected ingredients on board and adapt to the galley, large or small. From lunch at anchor to a gala dinner below deck, we run the service and leave the galley in order.
A kitchen that follows the sea
On board the menu is dictated by the port we are in and the catch of the day. We work with fresh fish, crudo, light dishes for the day and a more important dinner in the evening, always with produce picked up along the route.
We take allergies, diets and the guests' tastes into account, children included, and think about pairings with the wines on board. No standard menu: every charter has its own, because a table at sea should be beautiful and light at once.
A sample menu on board
Every charter has its own menu: this is just an example of how we cook at sea.
- Lunch at anchor: crudo, seafood salads, light dishes
- Starter: crudo and the catch of the day
- First course: pasta with fish or seafood
- Main: grilled or salt-crusted catch
- Dessert: seasonal fruit or a dessert made on the spot
Frequently asked questions
Do you cook on board for the whole length of a charter?
Yes, we come aboard for a single dinner or for the entire charter, building the menus day by day with you and the crew.
Do you also work on superyachts?
Yes, from sailing boats to superyachts. We adapt to the galley and the spaces on board, from a small hull to the fitted kitchen of a superyacht.
Can you get fresh fish while cruising?
Yes, we shop in the ports where we berth and take the fish just landed, building the seafood menu around whatever is good.
How do you coordinate with the crew?
We work alongside the captain and the crew, agreeing the galley, timing and service beforehand, without crowding the spaces on board.
Which Mediterranean areas do you join charters in?
From the Tuscan coast and the Argentario to the Costa Smeralda, Portofino and the islands. We reach the boat in the port of departure you prefer.
Do you coordinate with the captain and the crew?
Yes, always. We agree times, space and galley needs beforehand, so the service on board runs smoothly.
Do you work with the catch from the ports along the route?
Whenever possible, yes. We shop in the ports where we stop, so the menu follows the sea and the season.
Request a chef for your yacht
Tell us the boat, the dates and the route, and we will prepare a bespoke proposal for your charter.
Request a quote