Eight questions
The Deck Host
Your best evenings happen where there is no kitchen: a deck, a bay, a terrace above the water. You have learned that the constraint improves the food, and you would rather serve one perfect cold course and a grilled fish than a nine course menu that cannot be delivered.
Editor’s tip: Spend on ice and raw produce, prep everything ashore and brief the crew as service staff. Nothing fried, nothing that needs a second oven.
- FormatYacht Dining
- MenuThe Mediterranean Raw Bar
- ChefThe Yacht Chef
- MarketsCôte d’Azur, Mykonos
Your evening
Where to start
Format
A galley the size of a wardrobeYacht Dining
Dinner for ten at anchor, cooked in a galley built for six, with no shop, no second oven and no possibility of a late delivery.
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Menu
Cold, sharp, no ovenThe Mediterranean Raw Bar
The summer answer to a kitchen you cannot use: raw fish, marinated prawns, tomatoes that need nothing, citrus, oil and salt.
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Chef profile
One oven, a moving floor, no shopThe Yacht Chef
Provisions for a week, a galley the size of a wardrobe, guests who want sushi at eleven and a barbecue at two.
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