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Advice
Yachting: The Logistics of a Private Chef on Board
Cooking on board a yacht is not improvised. Limited space, navigation and ports of call call for precise logistics. Here is what sets a private chef at sea apart.
Supply
Anticipating supply and ports of call
On land, you head to the market the same morning. At sea, everything is planned in advance, port by port. The chef anticipates fresh produce, identifies local resources along the route and builds reserves for navigation days. This anticipation sits at the heart of our private chef on board a yacht approach, for an impeccable table even at sea.
Galley
Working with the galley
The space, oven, refrigeration and storage of a yacht have little in common with a villa kitchen. A chef seasoned in yachting tailors the menu to the actual equipment, after a review and a conversation with the crew. Techniques are chosen to limit the constraints of roll and space, without giving up an inch of refinement on the plate.
Crew
Coordinating chef and crew
On board, the chef never works alone: they align with the captain, the chief steward and the table service to dovetail meal times with the navigation and the guests' wishes. This coordination makes all the difference on an exceptional table. All our chefs experienced in yachting come from our demanding Sélection of talent.
Questions fréquentes
- Can a private chef adapt to any yacht galley?
- A chef experienced in yachting tailors the menu to the available space, equipment and storage on board, after a conversation with the crew and a review of the galley.
- How is supply handled during navigation?
- Supply is planned port by port, in liaison with the crew. The chef anticipates fresh produce and local resources based on the planned route.
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