Private chefs, properly vetted.
We run a small, curated roster of private chefs trained at the tightest kitchens in Spain, Paris, London and Tokyo. Day charters, full weeks, owner trips. Provisioning, briefing and produce all run through our central kitchen.
Six specialists, one dispatch desk.
Chef M.F.
Mediterranean fine-dining · ex-Marc Fosh Palma
Trained at the Michelin-starred Marc Fosh in Palma, our lead private chef brings refined Mediterranean cuisine to charters across the Balearics. Strengths: vegetable-led tasting menus, seafood, sourdough programmes, intimate canapé service.
Chef J.A.
Asador & Iberian meat specialist
A born-and-bred Castilian chef who built his reputation cooking suckling pig and aged-beef chuletón in the asadores of Segovia and the high country of León. On board he runs a fire-led programme — Josper grill, charcoal, salt-aged beef, Iberian pork — paired with serious Spanish wines.
Chef K.S.
Omakase / nikkei specialist
Trained in Tokyo and São Paulo, our omakase specialist runs sushi, sashimi and nikkei programmes from the boat counter. Strict on sourcing — bluefin from the L'Olivar market in Palma, hamachi flown in, soy/yuzu/kosho prep done from scratch on board.
Chef L.B.
Pastry chef · viennoiserie & desserts
Pastry chef from Pierre Hermé Paris, specialising in laminated viennoiserie, sourdough and high-end plated desserts. Runs the breakfast pastry programme on multiple Palma-based superyachts through the season.
Chef I.M.
Family-charter specialist · allergen-aware
Specialist in family charters with kids on board. Builds parallel menus — refined adult tasting menu paired with kid-friendly plates that still respect allergies, intolerances and pickiness. Fluent in three languages.
Chef N.R.
Plant-forward / vegan specialist
Plant-forward specialist trained at NOMA's fermentation lab and at Mauro Colagreco's Mirazur. Runs vegan tasting menus, cold-pressed juice programmes and detox cleanses for owners and charter guests focused on wellness.
Briefing, sourcing, plating.
Every charter begins with a short briefing call. We translate the guest preference sheet into a chef-led menu plan, source produce through our central kitchen on the cold chain, and deliver into the boat at handover with the chef on board for set-up.
For weekly charters we run a daily T-12 sync — the chef sends the next day's menu by 18:00, our kitchen pre-preps and dispatches at first light, the chef plates from the galley. Allergens, intolerances and dietary preferences are handled at the briefing stage and tracked on the manifest.
We do not sub-contract chefs from agencies. The roster on this page is our roster, with whom we work weekly through the season.