Private Yacht Chef in Miami

How a chef works aboard

Start with how you want to eat: a casual lunch, a shared menu or a seated dinner, the number dining, the cuisine and the time. The chef plans the menu and provisions, and the quote says what is included: ingredients, preparation ashore or aboard, plating, serving and clean-up. Most yachts do not allow open flames, so cooking is finished with induction and yacht-safe hot holding, which is why the chef needs a boat with a galley; the team checks the galley and storage on your boat before confirming. Add it when you book the boat, or later from your account; the team confirms the supplier for your date before it is charged, and the price on the card is the live catalogue price. The other services are on Miami yacht services.

What the chef can do

• Tasting menus and plated dinners on larger yachts, with wine pairings.
• Family-style plates for a sandbar lunch.
• Brunch and breakfast for a sunrise or overnight charter.
• Dietary menus planned in advance: vegetarian, vegan, gluten-free and allergy-aware.

Planning the meal around the charter

Loading and preparation are timed to boarding and the route, so the meal lands at the right stop: dinner after the swim, dessert as the city lights come on. A tasting can be arranged for larger events, with lead time and a fee. For a dinner cruise built around food and wine, see wine and dine yacht cruises; for food delivered ready to serve without a chef, see yacht catering.

What to send the chef

The number dining, children included; allergies, listed apart from likes and dislikes; the cuisine or the occasion, a birthday, an anniversary or a client dinner; how you want to eat, shared plates, a buffet or courses; the boat, the boarding time and the hours; and any wine or champagne you are bringing, so the menu can be built around it. The chef replies with a menu and the quote, and the menu is fixed a few days before the charter so the provisions are fresh.