Camper and Nicholsons
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Fine Dining

6th Sep 2016

Superyacht chefs are some of the most flexible and creative chefs in the world. From Mediterranean to Italian, using local produce and fresh fish plucked straight from the sea, these chefs are in an elite of their own and can accommodate all requests.

Princess AVK

Having trained under a Michelin-starred chef in France, Princess AVK's Chef Martyn Cutler has managed several high-end restaurants and has worked as a private chef in a luxury ski chalet. Passionate about raw cooking and changing protein textures without heat, Martyn brings out the very best of locally produced ingredients. 

Fathom

Fathom's New Zealand Chef, Samantha Kerse was awarded first place in the MYBA Chefs Competition in 2016 for one of the most hotly contested categories (40m to 49m). Having worked on superyachts for the past three seasons, Samantha is passionate about food and is always very flexible in meeting a complete range of tastes, needs and dietary requirements.

Metsuyan IV

Dylan Stacey has been a professional chef for the past 12 years and every meal on board Metsuyan IV is prepared to the exact same standards as the world's finest restaurants. Offering guests a wide variety of cuisines including Italian and Mediterranean, Chef Dylan is passionate about using a wide variety of local produce and beautifully presented dishes.

Solis

Australian chef James Snellman is currently in working his first season and has already been awarded a winner of the MYBA Chefs Competition. Having worked for some of the finest chefs in Australia, Solis' Chef James has a love for cooking for the body and soul, and enjoys hiking alongside coastlines, forests and beaches in search for the perfect and freshest ingredients. 

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by Camper Nicholsons

More Charter News

From Mediterranean to Italian, using local produce and fresh fish plucked straight from the sea, these chefs are in an elite of their own and can accommodate all requests.