Guide
Private chef on a yacht: on-board lunches & dinners
A private chef on board turns a day at sea into a complete culinary experience: from breakfast to a sun-deck barbecue, to a formal dinner under the stars. This guide explains how to arrange it aboard a yacht, in Versilia and across the Mediterranean.
The on-board experience
A yacht chef typically looks after 6 to 12 guests with bespoke menus through the day: breakfast, a light lunch, canapés at aperitivo, and dinner. The same professional who orchestrates a formal dinner will just as naturally run a sun-deck barbecue or a shore picnic during a stop.
The planning
It all begins with a preference sheet completed ahead of time: favourite proteins and aversions, allergies, preferred wines, even the small details. The chef often reaches out personally to understand tastes and expectations, the difference between competent service and one that anticipates your wishes.
Provisioning and markets
Quality starts ashore: the chef shops at dawn in local markets, Viareggio, Forte dei Marmi, the coastal ports, where fish and produce have just arrived. In the Mediterranean, oil, tomatoes and seafood are excellent; costs climb on specialty proteins and imported goods.
The menu and galley constraints
The galley calls for smart choices: many vessels have few burners and limited oven space, so a good chef builds the menu around grilling, plancha and cold courses rather than long roasts. The result: crudo, grilled fish, seasonal vegetables, plated desserts, light and fresh, ideal under way.
Timing and service
A typical rhythm is canapés in the late afternoon and dinner in the early evening, under way or at anchor in a bay. Service adapts to the tone of the day, from casual to the elegance of dinner under the stars.
Diets, safety and booking
We handle several needs at once, gluten-free, vegan, kosher, allergies, and work with qualified chefs used to life on board. For peak-season weeks, book well in advance.
Frequently asked questions
How much does a private chef on a yacht cost?
Bespoke, based on the vessel, guest numbers, duration and menu. The quote is tailored; premium produce and imported goods weigh more than local seafood cooking.
Where do you operate by sea?
Based in Versilia (Viareggio, Forte dei Marmi) with travel along the Tuscan coast, Liguria, the Costa Smeralda and the Mediterranean, aboard yachts under way or at anchor.
What does the chef need on board?
A working galley, even a basic one: the chef adapts the menu to the available burners and space, favouring grill, plancha and cold courses. We review the details together in advance.
How many guests do you cook for on board?
Typically from a couple up to 12 guests; we adapt the menu, service and provisioning to the numbers and the type of cruise.
Request your chef on board
Tell us the vessel, route, dates and guests: we craft the menu, provisioning and service.
Request a quote