Balinese rijsttafel
Local specialities — babi guling, ayam betutu — adapted to the table's spice tolerance rather than served at one setting.
Crew & Provisioning
A yacht chef is not a villa cook
The galley is small, the sea moves, provisioning is finite and the service rhythm follows the cruise, not the clock. Chefs on this bench have cooked at sea.
In short
Every chef on the bench has cooked at sea, or been trial-run on a group vessel before joining the list.
- Menu planning against a finite cold chain, not a supermarket within reach.
- Service from a moving galley, and discretion around private guests.
- For provisions rather than people, the provisioning desk handles the load-out.
What galley-ready means
Briefing runs from your preference sheets, collected before embarkation so day one is service, not discovery.
Menu directions
Where the table usually goes
Menus are built to the party, not picked from a list. These are the directions that come up most.
Seafood grill
Snapper, prawns and calamari landed at Jimbaran Bay, with produce from the Bedugul highlands.
Asian fusion tapas
Service that works while people are moving around the deck rather than seated for a plated course.
Halal
Certified ingredients and separate utensils, native to the supply chain here rather than a special order.
Vegan & vegetarian
Built around highland produce rather than around substitutions for the meat course.
Gluten-free & allergen-specific
Planned to avoid cross-contamination in a galley where there is no second kitchen to retreat to.
Children's menus, celebration cakes and dessert service are planned the same way. Menu planning normally starts two to three weeks before the charter date.
Working figures
What a chef adds
The chef is an add-on to the charter, or a component of a higher-tier guest desk package. Provisions are quoted separately, at documented cost.
Private chef, embarked
- Indicative band
- from USD 500–1,500
- Notes
- By menu complexity and guest count. Covers the chef's time and specialised galley equipment where needed.
Provisions for the menu
- Indicative band
- USD 80–150 / guest / day
- Notes
- Quoted and invoiced separately through the provisioning desk, at documented cost.
Menu planning lead time
- Indicative band
- 2–3 weeks
- Notes
- Longer for cellar pairing or air-freighted specialty lines.
Line-item breakdowns rather than a bundled figure, so you can see what is the chef and what is the shopping.
How the load-out is pricedElsewhere on the crew desk
Superyacht Provisioning
One full load-out in Bali, then staged top-ups east.
Superyacht Crew Agency
Recruitment, vetting and work authorisation that survives inspection.
Crew Shore Support
Crew changes, transport, laundry and a number answered at 03:00.
Offshore Medical Support
Readiness before the Banda Sea, not improvisation during it.
Put a chef in the galley
Send dates, guest numbers, the vessel and any dietary requirements. The desk comes back with a chef, a menu direction and a provisioning line quoted separately.