Why a chef aboard?
Because a yacht is the finest of private dining rooms, and it deserves a table to match. Rather than booking ashore, you host on board: a Prémices chef comes aboard with produce sourced at port that morning, cooks in the galley and plates on deck, in coordination with your crew. Lunch at anchor off Pampelonne, dinner berthed at Port Hercule, a reception at sea: the format follows your cruise.
A cuisine made for the sea
On board, the chef favours a clean, iodised cuisine: noble Mediterranean fish, shellfish, market vegetables, and pairings of Provence rose and champagne. The menu is composed bespoke, built around the galley and the number of guests, from an intimate dinner to a reception on the upper deck.
From every port on the Riviera
Our chefs work the whole French Riviera: Monaco and Port Hercule, Cannes and the Vieux Port, Antibes and Port Vauban, Saint-Tropez and its gulf, Nice and Villefranche. Alongside, see our service in Monaco, Cannes and Saint-Tropez.
Frequently asked questions
Does the chef cook in the yacht’s galley?
Yes. The chef adapts to the galley and works in coordination with the crew, bringing what is needed and building the menu around the equipment on board.
Who handles provisioning?
The chef sources fresh produce at the port or market that morning, as close to your stop as possible, chosen for the agreed menu.
How many guests aboard?
From a dinner for two in the saloon to a reception for twenty on deck, the chef and, if needed, a maitre d’hotel adjust to the format and the size of the yacht.
How much does a private chef aboard cost?
It depends on the menu, guest numbers and service. Reference points are on our pricing page.
A dinner aboard for your next cruise? Plan your evening and we will reply within 24 hours.