Services

Gastronomic Concept Development

Super Yacht Galley Consulting FZCO offers end-to-end development of gastronomic concepts for newly built or recently acquired yachts and residences. Whether private or for charter, we align culinary operations with the unique identity of the vessel and the lifestyle of those aboard.

  • Culinary Needs Assessment: In-depth profiling of owner, guests, and crew requirements (taste, culture, dietary needs, routines)
  • Menu Philosophy & Structure: Creation of scalable menu concepts tailored to cruising areas, guest profiles, and seasonal ingredient availability.
  • Galley Equipment Advisory: Evaluation of galley layout and guidance on selecting professional-grade appliances, tools, and storage systems suited to onboard constraints.
  • Crew & Chef Recruitment: Sourcing and onboarding of culinary professionals who align with the owner's standards and the vessel’s hospitality vision.
  • Onboard Implementation & Training: Full-service setup including process integration, hygiene compliance, and live crew coaching to ensure seamless day-one operations.
  • Operational Strategy: Development of documentation systems, provisioning logistics, cost control methods, and workflow efficiencies for sustainable galley performance.
Contact
swer1

Head Chef

Need a Head Chef on short notice — for a season, rotation, or urgent replacement? I step in seamlessly to deliver Michelin-level cuisine and steady leadership, whether your yacht is private or charter, mid-season or newly launched. When the fit is right, I’m also open to long-term roles.

  • Availability for worldwide temporary placements (short or extended contracts)
  • Deep experience in private family service and high-end charter
  • Smooth galley leadership: organization, hygiene, communication, and team management
  • Efficient provisioning & budgeting — especially on remote routes
  • Stress-free integration with new crew, management, and onboard routines
Contact
1

Culinary Training for Yacht Chefs & Galley Teams

Luxury onboard dining isn’t gift — it’s a refined skill. Even seasoned chefs need support to adapt to the unique demands of yachting: confined spaces, long passages, dynamic guest expectations, and high standards. At Super Yacht Galley Consulting FZCO, I provide focused, practical training for chefs and galley teams, built on over 20 years of Michelin-level and superyacht experience.

  • Menu Architecture for Private & Charter Yachts: From à la carte fine dining to crew family-style meals, all menus are tailored to itineraries, guest routines, and provisioning realities.
  • World Cuisine & Culinary Training: Expert instruction in global culinary traditions — including modern European, Asian, Middle Eastern, plant-based, gluten-free, and classic regional specialties. Emphasis on authentic ingredients, refined techniques and cultural context.
  • Kitchen Discipline & Mise en Place: Advanced prep techniques, time-saving systems, and professional organization in a confined workspace.
  • Galley Hygiene & Food Safety (HACCP): Culinary routines that meet HACCP and international hygiene standards — taught by a certified head chef and trainer.
  • Guest Experience Excellence: Taste, plating, storytelling — I train chefs to serve not just food, but memory-making meals.
  • Cold Storage & Provisioning Logic: How to build versatile menus using long-life and frozen ingredients without compromising quality.
Contact
service33 (1)