super yacht food

A Culinary Journey: Food on Superyachts

The cuisine on a superyacht is one of the greatest parts of a charter, and one of the few times in life you will have a professionally trained chef cooking everything your palate desires. Long leisurely meals on the deck gazing across the water and surrounded by family and friends is one of the greatest joys there is on a superyacht, and the crew will endeavour to make it one of the most memorable and enjoyable. From the impeccable silver service to the exquisite meals made with the freshest produce, you can be certain that the taste will linger long after the charter ends. Here we take a look at exactly what it takes to create one of the world’s most high-end dining experiences.

A Private Chef

Dining on a superyacht is a boutique concept, where bespoke menus are crafted using the preferences of the charter guests. Whether it’s dietary allergies, specialist diets or personal likes and dislikes, chefs will cater completely to those on board and ensure each dish is perfect.

A day starts with a beautiful breakfast spread, with locally sourced fruit platters, freshly baked breads and à la carte hot dishes. Whether you like a simple croissant, or enjoy eggs Benedict with all the sides, the chef will cook to order. Lunch, whether on-board or on a nearby beach, will often be a light affair, usually with a main course and dessert, all paired with excellent wines. On the beach you might be served dazzling salads and grilled meats or freshly caught fish, while on board more delicate dishes can be created.

Dinner is usually the pièce de résistance of the day, and a formal service will be offered. A beautifully dressed table awaits, complete with bespoke linens, dinnerware and cutlery and extravagant flowers and centrepieces tailored to the theme of the meal. Every meal is an occasion on a superyacht and the table is only the starting point. Whether guests have opted for a seven-course taster menu or a more classic three courses, it will be served with panache and flair.

Specialist Diets and International Cuisines

Yacht chefs are some of the best trained in the world and have spent years in restaurant kitchens working alongside Michelin-starred chefs before making the move to yachts. In the off season they will take time to expand their culinary skills, jetting around the world to take courses in everything from Japanese sushi and Thai cuisine to patisserie , vegan cooking and keto. It is this wide skillset which sets them apart from a restaurant chef who cooks to the style and audience of the restaurant. On a yacht each charter guest is different, and with food tastes expanding and more awareness of health and wellness through the foods we eat, requests can be specific and particular.

While all chefs will have a preferred style of cooking, and foods they revel in creating, they are first and foremost there to adhere to the tastes of their guests. Whether it’s vegetarian or vegan dishes, dairy or nut free, Halal or Kosher meat, there will be a yacht chef to suit. In the same way that brokers can marry up guests with a yacht with a particular layout or amenities, they will ensure that the chef is able to cook to specific diets. They spend time getting to know the chefs, who in turn gain excellent reputations throughout the industry.

Fresh is Best

It is a well-known fact that when it comes to food, fresh is best. Yet the very nature of a superyacht means that can often be a challenge. A yacht cruising some of the most remote Pacific or Indian Ocean islands will find sourcing specific cuts of meat or fish, or non-native fruits and vegetables difficult. While nothing is impossible for a superyacht, and there are many stories of yachts flying a specific brand of bagel by private plane all the way from a New York deli, or of sourcing $2,500 Yubari King melons from Japan, chefs tend to use the fresh produce they have at their disposal.

It is now common for chefs to wake early and head ashore to visit the local markets, ensuring that the produce they cook with is as fresh as it can be. The result is a truly local culinary experience, whether it’s the cured meats and fresh vegetables of Spain, the freshly caught octopus and fish of Greece, or the tropical fruits and deep-sea catches of the Caribbean. Infusion cooking or traditional dishes can be created and using what’s available means their creativity runs wild and the guests receive the freshest produce.

There is a definite move away from the heavy, rich fine dining once synonymous with the luxury yacht life, and with wellness on superyachts now becoming more sought after than ever, the food reflects this healthier lifestyle. So, while your culinary journey will be one to remember, it doesn’t have to tip the scales. With fresh produce, clever cooking techniques and a focus on flavour, guests can nurture their bodies whilst enjoying an unforgettable culinary experience.

To embark on your own culinary journey, contact TJB Super Yachts to discuss your next charter and let us find you the perfect superyacht chef who will cook up a storm for you and your party.

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A new leaf: The greenest kitchens on board superyachts

Forget flying ingredients in from around the world – today’s superyacht chefs are taking a greener approach, from sourcing locally to growing their own, discovers Georgia Boscawen

We’ve all heard the crazy stories – Caribbean charter guest sends private jet to Japan for prized cantaloupe – and for a long time it was common for superyacht chefs to fly food in from every corner of the globe. Fortunately, times are changing, and the future of provisioning is looking more sustainable, as planet-conscious chefs seek out methods of sourcing produce that are inherently greener.

The approach is multifaceted, from relying on local produce to futuristic on-board cultivating, but it’s not all plain sailing – the conditions for growing food at sea are challenging, as plant cells behave differently when subjected to seawater, ultimately preventing osmosis. Nevertheless, there are some chefs and companies finding innovative ways to make it happen.

“As much as we want it, it is quite hard to move away from [imported provisions] entirely when we are trying to source the best products,” says the head chef of 130-metre of Flying Fox . “But, we will always strive to do so. We will go onshore to the fresh market on a daily or weekly basis and add the local specialities to our menus.”

One of the major hurdles for chefs is convincing guests to reframe their expectations of traditionally “luxury” ingredients – think Beluga caviar, for example, which can easily be replaced by its more sustainable lumpfish cousin. “We have to be realistic here,” says the head chef of an 80-metre yacht and founder of The Superyacht Chef website. “The boss’s wife is going to want Thai mangos flown in, snow crab from Alaska and foie gras from France – it’s just a part of it.” However, chefs are going the extra mile to source equally rare and impressive new ingredients to help make the transition to more environmentally responsible fare, says the chef on board Flying Fox . “We sourced exclusive olive oil from a 900-year-old olive tree. Despite only producing 900 bottles a year, we sourced this product [and now use it in] the yacht’s kitchen.”

Cruising in exotic regions can actually be a golden opportunity to source unusual and exciting ingredients for guests and to help open their eyes to more sustainable options, as Robin Besnard, head chef on board 60-metre Formosa , explains.

“Most of the countries I have worked in while on board Formosa have excellent local products, with everything we need to please a guest readily available, and prices and costs are much more attractive most of the time if we provision locally. As a chef, you always need to adapt, using the products you have to create the best dishes to offer to the guests. It’s challenging and exciting, and it’s what makes this job beautiful.”

The solution, however, isn’t always as simple as relying on local suppliers – when yachts venture further afield, remote settlements often rely on imported goods as much as the provision companies, says Besnard. “Wherever you are in the world, every country imports provisions. In every shop, butcher or supermarket in Costa Rica, for instance, most of the meat is imported from America.”

It would be nigh-on impossible to eliminate imported goods entirely, even when relying on local suppliers who may have to procure goods from overseas themselves. The Superyacht Chef explains that, on average, 80 per cent of the galley would be imported if you are based in America, and this isn’t only because of guests’ expectations. “How long do you sustain more than 30 crew on a diet of [only] plantain, fish and beans, just because it’s local?” he asks.

So, while it may not be possible to rely exclusively on local provisions, there are some yachts out there demonstrating that this isn’t the only route to becoming more sustainable, by venturing into the future and cultivating herbs and vegetables on board.

“On Excellence , I started to grow a range of micro herbs such as bull blood [a beetroot leaf with a sweet and earthy flavour], radish, broccoli, purple basil, red vine sorrel, cress, thyme, lemon balm and pea shoots,” says chef Danny Davies, who, after working as head chef on the 80-metre Abeking & Rasmussen , acted as head chef on board Ahpo , the 115-metre Lürssen new build. “Micro herbs are just the first and second leaves of a regular herb or plant, they are harvested at this point and are packed with flavour and look pretty. "It was difficult to find these micro herbs in and around the Caribbean and Bahamas, where we normally chartered. Flying them in via a provision agent costs a small fortune, but the impact they have on a dish makes all the difference.” 

While microgreens are small, they pack a flavoursome punch, which is why they make their way onto most fine-dining dishes. These small and mighty greens are also packed full of antioxidants; a study in the Journal of Agricultural and Food Chemistry found that they can be 40 times more potent in phytochemicals than their mature counterparts.

The addition of superyacht-grown greens can also pique the interest of those on board, as Davies discovered. “The guests were mainly happy to hear about my green fingers, and a few even came to the galley to see my setup and had a discussion with me about what grows best,” he says.

And growing your own doesn’t always mean relying on the newest technology, as Davies’s relatively simple arrangement on board Excellence proved. “My setup was six black plastic takeaway containers and rockwool [a sustainable mineral fibre] as my growing medium. I ordered seeds from Amazon and got to work,” he says. 

“The micros don’t need a lot of space to grow. I watered them every morning with a spray bottle filled with the water and plant food solution, and after eight to 12 days under the lights, they were ready to harvest.” The success of onboard cultivation eventually saw Davies introduce a hydroponic grow tower to grow lettuce, kale, strawberries and basil. “We tried radish, carrots and beets as well, but the winners were the leafy greens.” he adds.

The 62-metre Feadship Sea Owl also demonstrates successful onboard cultivation with her sundeck garden producing a healthy yield of herbs. Jim Dixon, managing partner and creative director at Winch Design , remembers the project well. “With Sea Owl , we incorporated a dedicated herb garden on the sundeck that not only allows the chef to pick from a variety of fresh herbs at any given moment but also eliminates the need to order herbs from elsewhere,” he says.

So, what does it really take to cultivate herbs on board? Axel Massmann, founder of yacht-green, a company that specialises in cultivating green spaces on board yachts, explains the technology. “The technical requirements are a supply of fresh drinking water connected to an automatic irrigation system and a sensor that will measure the humidity.” He adds that given UV light destroys artwork and carpets, superyacht herb gardens will need specialised lighting to protect the interior. After a couple of days’ training, the chef would be able to comfortably grow plants on board – although the notion of becoming entirely self-sufficient is unattainable. 

“As human beings, you need so many different elements of plants, you would need potatoes, salad, herbs, and you can’t grow all of that on board. The vessel would have to be 10 times larger than the yacht itself for a family of five and a crew of 10.” Nevertheless, this doesn’t make growing vegetables on board an unworthy cause – in fact, it is quite the opposite. “A yacht is like a spaceship,” he says “and incorporating new technologies on board helps to further its development. Where governments and universities are limited, superyachts can take a vision and help to further its maturity.”

Currently, Massmann is working on a superyacht project called Symbiosis in collaboration with Swiss designer, Kurt Merki Jr and master mariner Glenn Dalby. The project incorporates a couple of new green features on board, including The Sanctum, where herbs, spices and vegetables can be grown and harvested by the chef. And while those in charge of the system would need to be relatively green-fingered to ensure that the plants have what they need, the technology is largely automated, administering water and fertiliser when needed.

NASA has also been researching cultivation systems for long-range space missions, which is how Jason Hirst, the founder of cultivation solution Evogro was inspired to create a cabinet growing system for the imperfect environment. “The cabinet creates an enclosed, protected environment for the plants, and the system is monitored daily by the grow team who are aware of any tasks that need to be done and then inform the catering team to do these tasks,” Hirst explains. “The system would be attached securely so it will not move in rough seas.” Costing £6,800, the Evogro Plant Growing System is just one of the options currently available, and incorporates more than 120 crop models. “Some of the popular crops that our chefs like to grow and typically find difficult to source include nasturtium [which has a sweet and peppery flavour], citrusy shiso, tree spinach, fenugreek and Thai basil.”

So why are these systems likely to become more popular in the future? Hurst explains that it’s not only about miles, but a zero-waste option too. “Food provenance is of the upmost importance to chefs and by using the Evogro system their salad leaves, herbs and microgreens are grown right in their kitchen all year round with zero waste, as you only harvest what you need, when you need it.”

While you may not be able to grow enough produce on board to be fully self-sufficient, the practice is a step in the right direction, saving not only on cost, but food miles as well. Herbs such as those listed above are often difficult to come by and growing them on board means there will be a constant supply, given the right planning. “I would plan in cycles to coincide with charters but after a few weeks at it I was in the groove and every week I had fresh micros to harvest and new seeds to sow,” says Davies.

What’s more, growing cabinets such as the Evogro system are far from costly to run and are powered from a standard 220-240V/50Hz AC supply with a typical daily electricity consumption is 3.2kWh – that translates into approximately 79p per day at average UK electricity prices.

While relying exclusively on local produce may be a little way off, chefs across the industry are taking steps to provision locally while meeting high expectations. Technology to facilitate growing produce on board is here, and we are already seeing the tangible benefits of growing your own on board. Chefs, it seems, are welcoming the challenge with open arms.

First published in the July 2022 issue of BOAT International. Get this magazine sent straight to your door, or subscribe and never miss an issue.

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How to Plan Your Next Superyacht Charter: Food and Beverages Essentials

Embarking on a superyacht charter is a journey into the lap of luxury. The freedom to explore stunning destinations, the thrill of the open sea, and the exquisite onboard experience make it an adventure like no other. And when it comes to pampering yourself on a superyacht, the culinary delights take center stage. Dining on the high seas is a gastronomic experience that rivals the finest restaurants ashore. In this comprehensive guide, we’ll explore the essentials of planning your next superyacht charter, with a special focus on the types of cuisine on a superyacht charter that will elevate your journey to extraordinary heights.

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• Tailored Culinary Experiences

One of the hallmarks of a superyacht charter is the ability to tailor your culinary experience to your preferences. Before you embark on your journey, communicate your dietary preferences, allergies, and any specific culinary desires to the yacht’s chef. Whether you’re a fan of Mediterranean cuisine, Asian fusion, or have a penchant for vegetarian dishes, the chef will curate a menu that suits your tastes.

• Gourmet Dining

Superyacht charters offer gourmet dining that rivals Michelin-starred restaurants. Onboard chefs are renowned for their culinary prowess and creativity. They source the freshest ingredients and craft exquisite dishes that cater to your palate. From delectable seafood platters to succulent steaks, every meal is a work of art.

• Daily Menus

Your daily menus are designed to provide a variety of culinary experiences. Breakfast may include freshly baked pastries, exotic fruit platters, and made-to-order omelets. Lunches range from light and refreshing salads to hearty, multi-course meals. Dinners are often the highlight, featuring multiple courses that showcase the chef’s creativity.

• Al Fresco Dining

Many superyachts offer the option of al fresco dining on the deck. Imagine enjoying a candlelit dinner under the stars, with the gentle sound of the waves as your backdrop. Al fresco dining enhances the romance and magic of a superyacht charter.

• Fresh Seafood

One of the joys of sailing the open sea is the access to fresh seafood. The yacht’s chef can prepare a seafood feast using the day’s catch. Whether it’s grilled lobster, seared scallops, or a seafood paella, you’ll savor the ocean’s bounty.

• Customized Dining Times

On a superyacht charter, you’re not bound by strict dining schedules. You can dine whenever you please, whether it’s a sunrise breakfast, a midday snack, or a late-night dessert. Your dining times are as flexible as your voyage.

• Wine and Beverage Selection

Complementing the gourmet cuisine is an impressive selection of wines and beverages. Superyachts often boast well-stocked wine cellars, featuring a diverse range of wines from around the world. From fine wines to signature cocktails and non-alcoholic options, you’ll have a plethora of choices to pair with your meals.

• Themed Dinners

For a memorable dining experience, consider themed dinners. Whether it’s a beach barbecue on a secluded island, a sushi night under the stars, or a formal gala dinner, themed evenings add an extra layer of excitement to your charter.

• Special Occasion Celebrations

Superyacht charters are perfect for celebrating special occasions. Whether it’s a birthday, anniversary, or engagement, the crew can arrange a celebration that includes a custom-designed cake, champagne, and decorations to suit the occasion.

• Culinary Demonstrations

Some superyachts offer culinary demonstrations where guests can learn from the chef. You can participate in cooking classes, wine tastings, and even try your hand at preparing dishes under the chef’s guidance.

• Dietary Requirements

Superyacht chefs are adept at accommodating dietary requirements. Whether you follow a specific diet, have food allergies, or prefer vegetarian or vegan options, the chef will ensure your needs are met.

• Kids’ Menus

If you’re traveling with children, rest assured that their culinary preferences will also be catered to. Kids’ menus offer a selection of child-friendly dishes that are sure to please young palates.

• Local Flavors

As you explore different destinations on your charter, you’ll have the opportunity to savor local flavors. The chef can incorporate regional ingredients and dishes into your meals, allowing you to immerse yourself in the culinary culture of each port of call.

• Room Service

For the ultimate in privacy and convenience, many superyachts offer room service. You can enjoy gourmet meals in the comfort of your cabin or suite, complete with personalized service.

• Dietary Consultation

Before your charter, you can engage in a dietary consultation with the chef to discuss your preferences and any specific requests. This ensures that your dining experience is seamless and tailored to your liking.

Planning your next superyacht charter involves much more than selecting the perfect vessel and itinerary. It’s an opportunity to indulge in a world of culinary excellence that is personalized to your tastes and desires. From gourmet dining to al fresco feasts, themed dinners, and culinary adventures, a superyacht charter promises a gastronomic journey that will leave you savoring the memories long after the voyage ends. So, when you set sail on your next superyacht charter, be prepared to embark on a culinary adventure that’s as extraordinary as the journey itself.

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5 Superyacht Food Trends for 2023!

Definitely food is the new fashion! The bound  between pop culture and food has never been stronger. As a culture, we are obsessed with chasing food trends, finding new food innovations, trendy ingredients more and more sophisticated on media or social media. Every day we try to reinvent ourselves. As 2022 comes to an end, let’s see what the web says about the food trends for 2023.

A balance between health and indulgence will be on the menu in 2023, snacks like dehydrated vegetables or mushroom chips will continue to dominate. Globally inspired condiments, such as sauces, oils, and seasonings from nWest African shito sauce, Mexican salsa macha, the Indian achaar and other flavours are expected to hit the pantry in 2023. Environmentally friendly foods, such as alternative seafood, will help environmentally conscious consumers  to keep an eye on the planet Earth when selecting specialty products. Businesses will place a greater emphasis on regenerative agriculture, more localised and biodynamic food systems, carbon farming, and indigenous farming practices. Natural, alternative sweeteners, such as pure maple syrup, jackfruit coconut sugar, and honey, are ready for a change in 2023.

1. Plant-Based Seafood

Plant-based is the strongest growing trend according to the food industry radar. Vegan and plant-based diets continue to grow more established, with an increasing number of consumers following the diet either part or full-time. As concerns about environment, health and animal welfare persist – plus with a greater variety of plant-based options available – many more consumers will enjoy indulging in plant-based meals in 2023. Meat and especially seafood alternatives will be all the rage in the coming year.

2. Gut Health Foods

Fermented foods are one of the best sources of nutrition for gut health. Eating probiotic fermented foods has numerous other health benefits that extend beyond improving only gut health. Fermenting food has been practiced since 6,000 BC. However, in today’s world, it is only gaining more and more popularity year after year.. Fermented foods include cheese, sauerkraut, and wine, but the trend extends far beyond these food staples. In 2023, we expect to see a lot more kombucha, kefir, kimchi, miso, tempeh, probiotic yogurt….and so on.

Read More: A Culinary Lesson For Chefs On The White Truffle

3. special flours.

Consumers in 2023 will reach for alternative flours as they seek out greater nutritional value. However, dietary goals like celiac disease and gluten-sensitivity play in the consumer choice for different types of flour as well. Rice and other flours made from seeds will be used for these reasons on a larger scale.

4. Better Poultry & Eggs

Egg and poultry producers already started to improve the life of birds and the quality of the chicken we eat. They are going beyond their better-than-cage-free animal welfare standards for laying hens, too; they’re putting more focus on outdoor time and of what they eat.

Earlier this year, dates went viral on TikTok when a creator shared a Snickers-like recipe using the fruit, but the date frenzy is nothing new. However, brands are now experimenting with how we enjoy and cook with dates, and using the fruit as a sweetener—not only for at-home bakers, but also in the form of pastes and syrups. By transforming dates into, say, a syrup, we can enjoy them and their caramel notes in everything from ketchup and barbecue sauce to overnight oats.

What are your thoughts on our 5 food trends for 2023? What food trends would you like us to deliver and provide you in 2023? Contact your yacht provisioner at provisioning@maisondelgusto. com

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Related articles, galley crumbs: top 5 pre-retirement options for superyacht chefs, an inside look at the 2024 superyacht chef competition, navigating nutrition: healthy eating for the high seas, the crew network – top jobs this week.

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Crew meal ideas for yacht chefs [updated 2024]

Do you need crew food ideas?

Every now and then we get a message from a yacht chef begging for crew food ideas. And we get it.

Sometimes we get so bogged down with guest food our brains get fried. Suddenly we have gotten ourselves into a rut of cooking food that’s too similar or keeps using the same ingredients. Crew food can often be the last things on our minds after weeks of stressful charters and guest food.

As chefs, we know our guests depend on us to be cooking to the very best of our abilities, but so do the crew.

Many of them work hard outside in the heat, or in the cold rain, especially over yard periods. The crew often look forward to coming in for a delicious lunch or dinner after a days work.

Use crew food to your advantage. Test guest meals on them, different flavour combinations, new ingredients. Your crew will love you for it.

Using the crew food recipes

We aren’t going to tell you how to use this download. You might want to structure entire crew meals around a single dish that inspires you, or you may just want to glance at it every now and then to see if something jumps out and catches your eye.

As chefs, we know how to take a dish and change it up, so from one recipe here, you may substitute the proteins with chicken, fish, lamb, prawns or go full veggie.

Perhaps you like the idea of a flavour combination but you have a different vegetable component? No worries, tweak everything as you see fit!

But, you can use it to search hundreds of recipes which are all linked to various food blogs and recipe websites.

They are all simple and are made with ingredients that are readily available for crew food. There’s no caviar or lobster, but of course, if your budget allows for it, feel free to garnish as you wish!

Get your free crew food master list of recipes sent to your inbox now!

Simply Sign up for our newsletter to receive the recipe download

Yes please! Send me the 300 recipes!

Some menu items included are Jamaican pork skewers with pineapple jicama salad, Thai turkey meatballs with lemongrass sauce and vegan options such as quinoa enchilada bake and spaghetti with avocado sauce.

There is a whole sides tab that covers pasta, potatoes and other side dish options. There are over 100 soups and salads too which should keep you busy for a while. 

Other free downloadable for yacht chefs

We know how busy the galley gets, so we have a few other downloadable sheets that might make your life a bit easier.

Check out these pages for more:

Crew meal flowchart – A handy reference guide for crew chefs who are new to the industry

Free downloadable Crew preference sheet

Sample yacht chef menus

Over 300 crew meal ideas!

Please share this link with your crew chef, or other yacht chef friends to keep it in their favourites, or download it.

You never know when it could be worth a quick glance during the yachting season. It’s easy enough to have in your back pocket, and it doesn’t cost a cent! 😉

Share it with food-loving stews and deck crew to help inspire them to get into the kitchen a bit more too when they are on leave.

What was your favourite crew food recipe on the list? 

Are you looking to know more about being a crew chef on a superyacht? We have a full guide on all things yacht chef-related to help you get into the industry. Have a read over here, its free and is constantly being updated and refined. We hope it helps 🙂

Hi I would just like enquire if its possible to forward me the crew meal ideas. I have clicked on the subscribe button but its not working.

Thanks o lots your advices

Hello , can you advise me where do i need to apply for chef job please

please send me more ideal recipe and menu

thank you for sharing crew meal ideas

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Superyacht Luxury Dining

Enjoy a personalised menu of gastronomic delights

Whilst aboard a luxury charter yacht , prepare to dine on the very best gourmet cuisines, cooked and expertly prepared by a world-class Chef to ensure every bite is tailor-made to perfection.

Each charter yacht has a professional on board crew trained in five star service to ensure each meal is catered to the highest possible standard. Whether you prefer formal dining, alfresco lunches or sundeck barbeques, your on board Chef can cater to your every gastronomic delight. From beautifully assembled four course meals to delicious snacks and nibbles, there is no doubt that your food will be nothing but exquisite. With superb service and a personalised menu, the mouth-watering cuisine aboard a superyacht is the epitome of gourmet dining.

Before you embark upon your luxury charter, you and your guests will be asked to complete a preference sheet which will itemise in detail any dietary requirements, food allergies and medical conditions that the crew should be made aware of prior to departure. Be as detailed as you can be. If you are on a strict diet, mention it; if you only like white chocolate, put it down as the crew will then use this sheet to familiarise themselves with your likes, dislikes and how you like to dine. Be completely honest and maybe even adventurous and you will not be disappointed. Once this preference sheet has been reviewed by the crew, you can rest assured that the cuisine on-board your yacht charter will be nothing less than perfect.

Prior to your charter check about the possibility of an exchange with your on board Chef, this way you can work together and establish which foods you would like to eat whilst you are offshore. This will ensure the only food served during your stay will consist of ingredients specifically requested by you meaning each and every meal will be tailor-made to perfection.

Don’t be shy when mentioning your specific requirements; the worst you could say is "we’ll eat anything" which of course is untrue. Your Chef will be familiar with special requests and will have handled many personal preferences on previous yacht charters such as, vegetarian, gluten free, diabetic friendly and low calorie, so don’t be afraid to be specific.

Dine on the very best gourmet cuisines, cooked and expertly prepared by a world-class Chef.

Remember, Chefs will not have access to large supplies of ingredients once the yacht has set sail and although it may be possible to source ingredients locally; this is dependent on your charter destination. Be sure to mention if you have a special occasion whilst on board as yacht charter crews love to host a party. From pirate themed nights to decadent dinner parties, what better way to celebrate than with a feast of culinary delights alongside your favourite people with a slice of personalised birthday cake for dessert?

From delectable beach picnics to delicious hors d'oeuvres your on board Chef can prepare astounding meals which are perfectly tailored to your own personal preferences. Bon appétit!

Looking for a yacht with fine dining?

Search the yacht charter fleet to find the perfect yacht for your luxury gourmet vacation

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FINE DINING

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Experience fine dining aboard your own private yacht, with a bespoke menu created for you by our gourmet chefs, part of your Luxury All-Inclusive Yacht Charters.

Here are some sample menus to whet your appetite.

Sample Breakfast Menu

Thick cut grilled sour dough toast, topped with bacon, smashed avocado, poached egg and sprinkled with feta

Breakfast Burrito filled with scrambled cheesy eggs and bacon crumble, served with home-made salsa and plain greek yoghurt

Buckwheat pancakes filled with smashed banana and toasted pecan nuts, served with a choice of dark chocolate sauce or kailua infused maple syrup and a side of breakfast sausage or bacon

Breakfast Pizza - A traditional Italian pizza crust topped with buffalo mozzarella, egg over easy, caramelised onion and crispy proscuitto

Fluffy Omelette with your choice of filling, with a side of grilled seasoned vine ripened tomatoes

Frittata filled with roasted potatoes, black forest ham, gruyere cheese and baby spinach, with a side of mixed sautéed mushrooms.

Thick sliced brioche French toast stuffed with apple strudel

Sample Lunch Menu

Bang Bang Vietnamese noodle salad, tossed with jumbo prawns, dried shallots, crushed dry roasted peanuts, bean shoots and fresh torn mint with a light lime, ginger, rice-wine vinegar dressing; followed by mango sorbet

Fillet of Blackened Mahi Mahi on a bed of roasted garlic and sweet potato risotto with a summer salad topped with beetroot chips

Made to order traditional Italian thin crust pizzas served with green salad and poppy seed dressing; followed by mini citrus tart

A medley of pork, chicken and beef satay marinated meat kebabs, served with mildly spiced coconut, peanut sauce, with a sticky rice and Gado Gado Salad served on a banana leaf; followed by mini chocolate chip cookie cake

Grilled wild salmon on a bed of lentils, brown rice, shredded carrot and roasted garlic with and orange and manuka honey miso dressing served with a garden salad; followed by lamington cake

Middle Eastern meze - a selection of mint and cumin lamb balls, falafel, tabhuli, tzatziki dip, humus and oven warmed pita bread, followed by raspberry sorbet

Gourmet steak sandwich with grilled wagu beef, served in a brioche bun with red onion jam, gorgonzola, arugula, and a side of apple slaw; followed by warm gooey brownies with vanilla bean ice-cream

Sample Dinner Menu

Shot glass with chilled watermelon and basil soup

Thai Green mango salad

Mini Goat savoury cheesecake topped with red onion jam

Pumpkin Soup with cracked pepper and infused with vodka

En salata Caprese Salad

Tiered Asian pear with crumbled Stilton cheese and drizzled with a lemony honey dressing

New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction

Beef Rending (slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa

Linguini zucchini with pistachio pesto jumbo prawns topped with a parmesan lace wafer

Pan seared Ahi tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi mayo sauce, with a garnish of Wakame seaweed salad

Porchini dry encrusted fillet mignon on a bed of roasted garlic smashed potatoes with a confetti of oven roasted grape tomatoes, leeks and shitake mushrooms, with a drizzle of port wine reduction sauce

Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish

Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choi

Dark chocolate warm flourless chocolate cake with a raspberry coulee

Sticky croissant pudding with dolce leche ice cream

Filo flower filled with Chantilly cream and summer berries with a soft toffee swirl

Apple and rhubarb crumble with creme anglaise

Mini New York cheese cake topped with passionfruit glaze and Persian cotton candy

Caramelised banana spring rolls with Nougat ice cream

Mini tirimasu

Azuria Blue

Mark and Sally Duncan, Captain and Chef aboard Azuria

In a shaker, 2 parts Coconut Rum, 1 part White Rum, 1 Part Blue Curacao, 3 parts Pineapple Juice and ice. Serve over ice with a Dash of Club Soda, a slice of Pineapple and a Maraschino Cherry.

Callista Classic

Roland and Vanessa Schaeffer, Captain and Chef aboard Callista

• ½ oz fresh lime juice
• 1 oz Passion fruit syrup
• 2 oz Westerhall 7-year aged dark rum
• Glass- Coupe
• Garnish- Lime twist

Fill a coupe with ice and water to chill. After well chilled, throw out ice and water. Dip wet rim of coupe into a nutmeg and sugar mixture. In an ice filled shaker, pour all ingredients and shake vigorously for 15 seconds to get a really good chill. Strain into coupe and garnish with lime twist.

Rosemary Jalapeño Daiquiri

Jeff and Caitlin Nichols, Captain and Chef aboard Port- Vino

Muddle 1 slice jalapeño and half sprig of rosemary with 3/4 oz simple syrup. Add 3/4 oz lime juice and 2oz Mount Gay silver rum and shake with ice. Strain into ice filled glass and garnish.

These menus were created for Horizon by Gourmet Galley Chef Lisa Mead. See more of her work at lisamead.com

Here are some of Lisa's favourite recipes for you to try at home!

Starter: Shrimp cakes with a papaya cream dipping sauce

Main: Linguini zucchini with pistachio pesto and shredded chicken and a parmesan lace garnish

Dessert: Dark chocolate banana spring rolls with a Creme Anglaise sauce

• Skip to main content

Meals and menus: Food on board a yacht charter

Meals and menus are an essential aspect of a yacht charter vacation. The professional yacht chef plans and prepares the food served onboard. Meals are a highlight of the yacht charter experience. Here’s what you can expect when it comes to food on board a yacht charter.

What are meals and menus like?

Wake up and smell coffee and fresh croissants served on deck on a tropical morning. How about a picnic on shore with fresh local fruits, vegetables and fresh-grilled seafood? After an active day, perhaps you’d like an elegant dinner in air-conditioned comfort in the yacht’s dining salon. All of these meal and menu options — and more — are yours on a private yacht charter

Meals and menus are as varied as the destinations. A private yacht charter is a completely custom experience. Accordingly, the food on board is tailored to your tastes and dietary requirements. Due to the experience of the professional yacht chef everyone in your party will enjoy a variety of meals and menus.

What training does a yacht chef have?

The training for the yacht chef is similar to that of professional personal chefs. They usually hold special certificates from well-regarded cooking schools. Some hold degrees from culinary schools. Many have unique specialities. All are passionate about what they do. 

What kind of food is served on board?

Matching your desires with the right yacht charter experience is the job of the yacht charter agent. If you’re thinking of a yacht charter, contact the charter professionals at Nicholson Yachts. In order to get the right match for you, we will work with you to identify your criteria. With this in mind, we’ll research the best yachts to meet your needs. Finally, we’ll suggest a number of choices for your consideration. Together we’ll choose the right charter yacht experience for you. 

Does the yacht chef plan meals and menus ahead of time?

Yes. Your Nicholson Yachts charter agent from will brief the yacht chef on your wishes. The yacht chef will provide sample meals and menus for your review. That way you will know that all the food on board will be to your liking.

Is a yacht charter okay if I have allergies?

No worries. Just speak with Nicholson Yachts before booking your charter. Because allergies are so common, the yacht chefs have a lot of experience designing meals and menus for just this situation. Food on board does not need to be a challenge.

Will meals and menus match my diet?

Of course. Yacht chefs are able to work within the framework of almost any eating pattern. Whether it’s vegetarian, vegan, keto, low fat, raw food, Whole 30, Atkins or other dietary choice, we can find the right yacht charter for you.  Meals and menus are an important part of your life at home and on vacation.

Food on board is just the beginning

While dining on board is of special interest to every charter guest, a private yacht charter offers much more. Visit the Nicholson Yachts YouTube playlist for more yachting lifestyle FAQs .

Here are more FAQs from our blog: Will the kids get bored on board? Activities available on a family yacht vacation. Will I get seasick? A professional charter captain puts you at ease.

Call or email the professional charter yacht agents at Nicholson Yachts to learn more. In the meantime, take a look at the destinations and charter yachts we offer. Nicholson Yachts offers a world of choices.

Where to eat local?

The best traditional places in moscow, recommended by food professionals.

Café Pushkin

Grand Cafe Dr. Zhivago

Lepim i Varim

Mari Vanna Moscow

Wine & Crab

White Rabbit

Varenichnaya №1

Stolovaya No 57

Savoy Restaurant

Nude Coffee & Wine Bar

Korchma Taras Bulba

Buloshnaya cafe.

What to eat in Moscow?

Originally from moscow.

Olivier Salad

Ptichye moloko

Other popular Russian dishes

Beef Stroganoff

Herring Under a Fur Coat (Shuba)

Guriev kasha

Most popular russian food products.

Beluga Caviar

Sevruga Caviar

Osetra Caviar

Grass carp (Belyy amur)

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Sterlet Caviar

Russian Banana Fingerling

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Restaurant-Yacht Chaika

Ratings and reviews, location and contact.

Pleasantly surprised, service is good so is the food. Great selection of Fusion food, a mixture of Italian, Japanese, European, Asian etc. A pleasantly nice dining experience, highly recommended, a must try!

Thank you for your feedback and invite you to have lunch or dinner again aboard the ship in an atmosphere of high standards of yacht hospitality.

everything was perfect - the food, the service, the desserts were the best, nice atmosphere and the location - magical

Best food, best view in Moscow. absolutely faultless from arrival to finish. Best risotto i had for many years absolutely perfectly cooked. The view on Ukrainian hotel and the white house by night is amazing

Had to wait for the food for 1.5 hours and then another 20 minutes for the check. Finally called for the manager and he offered... a 10% discount as a compensation. Simply pathetic! The food is mediocre at best. Not bad per se, but one... would expect something better considering the prices. There are many places to eat in area that are much better. Avoid this one at all costs. More

Hello, Alexander Your comment is extremely important for us, thank you a lot for it. We are terribly sorry for your time that you`ve spent waiting your order and we have already taken actions to improve quality of our service and it would be realy... More

Food is very expensive,very pretentious, doesn't worth that money. Portions are very small. We ordered ravioli and there were 4! Four raviolis! For almost 15 euros. Then we asked to bring us dessert menu but nothing, they didn't even bothered, so we payed and left... without dessert. Very poor service for that price. More

This is a very good restaurant. The food is really good, maybe the best in Moscow. The service is also good. The view from the restaurant is great. The prices are very high.

I often visit this restaurant and must say it’s one of the best in Moscow in terms of quality and service. Staff really try hard to make sure that you are happy and satisfied. Customer service is a huge problem in Moscow but Chaika sets... a great example for others in the industry! Food is delicious and the menu has lots of options for everyone! Atmosphere is great and view is beautiful on the embankment. Special thanks to German & Oleg! More

Thank you for your feedback! Again aboard the yacht restaurant "Chaika" in accordance with the high standards of yacht hospitality.

Highly recommended, great location in the city center of Moscow with a superb atmosphere. Too many menu choices, though all delicious!

Thx a lot for your review! We are looking forward to see you in our restaurants.

Visited this lovely restaurant with a friend of mine. It was relaxingly warm August evening - so the place on the river seemed like a good idea. We came quite early and the restaurant was not full. The hostesses kindly offered several places to sit... and we chose to sit on the sofas. We had some wine, which was good. We struggled a bit when deciding about the food as few options (scallops) were not available. Fish on ice on display did not look very fresh. To be honest it was an unusually hot August and it is probably understandable that some see food options were not available. However, we did manage to order something and sat waiting and looking onto the river. My long-legged friend struggled sitting at the low sofa and the manager noticed that, offering as a very good, proper table beside the open window. It was nice touch and I was very pleased by their polite observations and immediate reaction to solve the problem. Food was quite good and presentation was perfect. Perhaps I can something about the food, but 1 visit is not enough to criticize or make a definitive opinion. Overall, quality place, which of course, does not come cheap. I would recommend this restaurant without hesitation. More

Good afternoon! Thank you for your detailed feedback! We are looking forward to seeing you again, we are sure that you will be delighted with our dishes!

I've been here several times during two business trip in Moscow. The overall quality for both service and food is absolutely top-notch, plus the location is very unique.

Hello! Thank you for your feedback! We are looking forward to visiting again!

Located on a boat at Krasnopresenskaya River Bank this 5 Star Restaurant transforms into a party location due to multiple groups hosting events. Impressive wine selection, Asian and European kitchen...

Thx a lot! We are waiting for you!

It is a nice place to gather specially at the lounge The service and staff very good I like the river view The food is almost like all restaurants in Russia they serve different cuisine. Staring Russian appetizer till Asian dishes Presentation and taste amazing... I consider it overpriced little bit More

Good location. Nice views. Good choice of food and drinks. European and Asian menu. Nice service. Pricey enough.

Had a large group dinner here. Food was above average and service quite good. The real attraction is the view of Moscow from the river on a nice night. Great place for a larger group dinner. More

Hello, John We are really pleased by reading that you and your friends were satisfied by our service, client`s experience is the highest value for us. We will be happy to see you again, come and enjoy some new dishes from our chef and nice... More

The luxurious atmosphere of this place, the view and the location make it quite outstanding. We had dinner here with friends and the dishes were amazing, accompanied by a chilled bottle of Chablis, it really made me feel as if it was a part of... the classic Russian movie. More

RESTAURANT-YACHT CHAIKA, Moscow - Presnensky - Menu, Prices & Restaurant Reviews - Tripadvisor

• Service: 4.5
• Atmosphere: 4.5

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International Edition

2018 Primetime Emmy & James Beard Award Winner

Reviving classic Russian cuisine

Oct 19 2018.

Roads & Kingdoms talks to Russian chef Vladimir Mukhin of Moscow’s super-restaurant, White Rabbit.

Still in his mid-30’s, Vladimir Mukhin is already one of Russia’s best known chefs and the leading culinary light of the White Rabbit Group, which has 16 restaurants around the country. The most well-known of these, Moscow’s  White Rabbit , was named one of the 50 best restaurants in the world last year. Roads & Kingdoms’ Nathan Thornburgh talked to Mukhin in Moscow about being a fifth-generation chef, reviving classic Russian cuisine, and finding good product in the age of embargoes.

Nathan Thornburgh: Tell me about White Rabbit, what is the food? What are you trying to accomplish there?

Vladimir Mukhin: The White Rabbit is a big restaurant. We’re trying to revive Russian cuisine. I’m a fifth-generation chef, so I’m passionate about the food we create. During the Soviet Union period, we killed Russian food. Classic Russian recipes became too simplified. For example, usually you drink tea, but if you want to be, just to be creative, want to make the tea with milk, you can’t. It would be like stealing milk from the government. People went to jail.

When I was growing up, I remember my grandfather coming to the kitchen and crying because he couldn’t experiment with his food.

Thornburgh: Wow. I remember this famous photo session with Che Guevara which came up with some of his best pictures, maybe two incredible iconic portraits came from an entire roll of film, and the photographer went to him and showed him this roll of film and Che said, What the hell are you doing? You wasted all of these images. You took 30 pictures to get one? That’s the government’s film. It’s a similar mentality.   So you’re telling the story of a kind of cuisine that was lost on the Soviet history and now you’re playing with this idea of finding it again. What does your process look like? Do you get as many grandmothers as you can round up and just kind of shake recipes out of them? How were you doing this?

Mukhin: I just try to work with as many local farmers and producers as I can, so we can use as many Russian ingredients as we can.

Thornburgh: So this is a close relationship.

Mukhin: Yes. I traveled throughout Russia—not just the big cities, but also the villages to talk with older people.

Thornburgh: You know I think people don’t understand the vastness of Russia, and how big it’s collection of cultures and languages and cuisines is. What parts of the country influences your food?

Mukhin: I’m inspired by the whole country. It’s a big territory, and sometimes it feels like it’s too big. I try and use different techniques and ingredients from all over the country, which I think makes my menus distinct.

We have an a la carte menu with about 50 dishes of classical Russian food. Everything looks modern because I’m a young chef. But if you close your eyes and try these dishes, you’ll taste 100% classic Russian flavors.

I want to highlight all aspects of Russian cuisine. Before the Olympic Games in Sochi, we opened a restaurant there, not just to make money, but to expose people visiting for the Olympics to Russian food. That’s why we opened The Red Fox restaurant. It’s all about Russian ingredients.

Thornburgh: Sochi, at least when I’ve been there, is like a Miami Beach. It’s like a place to get pizza and sushi, and go to the nightclubs.

Mukhin: You been?

Thornburgh: Yeah.

Mukhin: It’s crazy.

Thornburgh: It’s a little crazy, but it’s interesting to bring in Red Fox and sort of say okay, because people are coming out, let’s bring Russia to Sochi.

Mukhin: It was incredible. We had thousands of visitors at the restaurant.  

Thornburgh: So you really looked internally for inspiration. Did working outside of Russia motivate you to focus on Russian cuisine?

Mukhin: Yes. I spent time working in Avignon, France. I worked with Christian Etienne, and he would make a special Russian meal once a year.  It was crazy.

Thornburgh: How was the food?

Mukhin: It was shit. I told him that I would cook real Russian food for him, and I did. I cooked borscht, blinis, and other classics. He liked it and said that once a year we should use my recipes, but with his influence. I agreed, and we went on to make amazing food. Eventually, I wanted to come back to my motherland. So I left and I started working on making White Rabbit a reality.

Thornburgh: When people go to White Rabbit, what are they going to find?

Mukhin: Someone once told me that there is a new Russian cuisine and an old Russian cuisine. I think Russian cuisine is going through an evolution. So I hope people will come and see evolution at White Rabbit.

Thornburgh: Great. Always good to end on an invite. Thank you.

Mukhin: Thank you so much.

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Jill Zarin Blames Below Deck’s Fraser Olender for Making Her Season 11 Trip a ‘Total Disaster’

The Below Deck cast passed judgment on Jill Zarin — and now it’s her turn to return the favor.

“I went into it with the attitude that I want to make a good show. I was me, I literally was me. I was me the way I am in my real life,” Jill, 60, explained on the Tuesday, April 9, episode of the “Juicy Scoop” podcast .

After watching her scenes from season 11, Jill appeared to have no regrets, adding, “If I like my Diet Coke then I want another. If I don’t like it then I will send it back. If I don’t like my food then I send it back. Most people do.”

The former Real Housewives of New York City star said St. David being a megayacht meant she expected a higher level of service.

Related: The Best Housewife Cameos on 'Below Deck' Over the Years

“It was $45,000 for two nights. You get on the boat at 12 and right away you get lunch,” she continued. “You get an explanation — which I actually taped on my phone that I am going to post — of [chief steward] Fraser [Olender] explaining the layout of the next two days.”

Jill made her debut on Below Deck earlier this month when she was a guest on a two-day charter. Her demands, however, quickly became too much for the crew .

“Jill is the primary in her head. She’s overwhelming,” stew Barbie Pascual said in a confessional before apologizing via social media after the episode aired. “I think she’s annoying and I think it is too much. You are a freeloading guest who is extremely demanding. This is too much for me. I need another stew just for Jill.”

Throughout the charter, Jill brought up certain issues, such as food service , directly to Fraser. “Can I give you another recommendation for the yacht? I had this on mine,” she added. “A button for the primary, and it is like a doorbell. I used to have a doorbell and it would go up to the kitchen.”

Related: 'Below Deck' Cast's Most Candid Quotes About Their Salary Through the Years

Fraser said the demands made him feel as if Jill was “crawling into” his brain and “eating away” at his soul. In response, Jill claimed it was Fraser’s fault that she and her friends weren’t thrilled with their time on the yacht.

“In fact, one of the things he emphasized which is ironic is that there would be snacks and food all the time everywhere. He actually emphasized and completely didn’t deliver,” she noted on Tuesday. “When I think about the trip, it was the head stew’s job to make sure things went seamlessly, and I kind of blame him for the trip being a total disaster.”

Jill “felt terrible” for her fellow guests, adding, “They spent an enormous amount of money. I wanted them to have an amazing experience. … I did this show because my friends wanted to go on TV — I don’t blame them. I didn’t mind doing it with them because as long as I am me, I am good.”

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Related: A Guide to Below Deck's Chief Stews: From Kate Chastain to Hannah Ferrier

Before Jill’s onscreen appearance on Below Deck, Fraser teased the challenging charter . “She’s sweet. She’s very lovely and very funny — but demanding,” Fraser exclusively told Us Weekly in February. “[But] all guests are demanding. They’re charter guests and they’ve got their preferences and sometimes they can be frustrating.”

Fraser also commented on Jill’s craziest request, sharing, “It’s going to be the ice. She didn’t like any of the ice apart from a specific one. From a specific freezer. So we had to have a specific ice box that kind of followed wherever she went. I love it. If that’s the biggest concern, then we should [be good].”

Below Deck season 11 airs on Bravo Mondays at 9 p.m. ET. New episodes stream the next day on Peacock.

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This New 79-Foot Sailing Catamaran Is Like a Pied-à-Terre for the High Seas

The six-stateroom "spirit of ponant" will debut in corsica this summer., rachel cormack.

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Ponant is returning to its roots in small-ship cruising.

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Based on Lagoon’s Seventy 7 model, the newcomer was built in Bordeaux, France. The cat features six generous staterooms for up to 12 guests and cabins for four crew. Ponant says seafarers can expect personalized service, including a private chef, tailored activities, and other high-end touches.

 “The concept and design of this Lagoon Seventy 7 yacht has been praised by everyone in the industry, won over by the spacious interior and exterior areas,” Guillaume Le Brec, the experienced skipper in charge of this project at Ponant, said in a statement. “Guests will really appreciate the high-end finishings as much as her exceptional sailing qualities.” 

Furthermore, the itineraries are completely customizable, too. The inaugural seven-night roundtrip voyages from Bonifacio can be tweaked to the traveler’s interests, with the captain offering recommendations. After a stint in Corsica, Spirit of Ponant will cruise around Mahé, a.k.a. the largest island in the Seychelles archipelago, for the winter season.

Rachel Cormack is a digital editor at Robb Report. She cut her teeth writing for HuffPost, Concrete Playground, and several other online publications in Australia, before moving to New York at the…

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