Yacht dining
Great food belongs on the water.
Provisioned dockside before you board, or a chef aboard for the day. Built for charter days, coastal trips and entertaining at anchor.
Two ways aboard
Provisioned, or cooked on board
Most charter days need the first. Longer trips and entertaining tend to want the second.
Provisioned
Most charter days
Everything cooked ashore, packed cold and delivered to your slip before you board. Platters, mains and sides that hold for the day and need no galley work.
Delivered to the slip, timed to your departure
Sushi platters, grazing boards, mains and sides
Nothing to cook, nothing to clean on board
Chef aboard
Longer trips and entertaining
Chef AZ comes with the boat. Courses cooked and served as the day unfolds, worked around where you drop anchor and when people are actually hungry.
Cooked and served on board through the day
Menu agreed to the galley you actually have
Service and cleanup included
Packages
Three starting points
Every charter is quoted, but most start from one of these and get adjusted.
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Half day
Four to six hours, one meal aboard
A grazing board for departure
One main course with two sides
Cold drinks and ice provisioned
Delivered to the slip before boarding
Per head, quoted with the menu
Quote this packagePhoto
Full charter day
Eight hours, lunch and evening
Breakfast pastries and coffee on departure
Sushi platter or grazing board at anchor
Two mains with sides for the evening
Dessert, drinks and ice for the day
Per head, quoted with the menu
Quote this packagePhoto
Chef aboard
A chef with you for the day
Courses cooked and served through the day
Menu written to your galley
Service and cleanup included
Adjusts to where you drop anchor
Day rate plus food, quoted
Quote this packageThe day
How a charter day runs
We work backwards from your departure time, not ours.
Marina, slip and headcount
We confirm the departure time and what the galley has, then write the menu to it.
Delivered to the slip
Everything arrives cold and packed, timed so it is aboard before your guests are.
Served when people are hungry
Provisioned days need nothing but a fridge. With a chef aboard, courses come out as the day unfolds.
Nothing left behind
Packaging is designed to be stacked and taken off in one trip, or we clear it ourselves.
Marinas
Where we meet the boat
Tell us the marina, the slip and the departure time. We work backwards from when you cast off.
Good to know
What does the galley need to have?
For provisioned days, nothing but fridge space. For a chef aboard, tell us what is fitted and the menu is written to it.
Can you handle allergies on board?
Yes, and it is easier if we know before the shopping rather than on the day.
Do you travel outside these marinas?
Usually yes, quoted with travel. Ask.
Why people book us
One chef plans, sources and cooks. Nothing is subcontracted
Menus written around your preferences and dietary needs
Seven-day guarantee on anything that is not right
Southern California, with travel quoted honestly upfront