Few places suit a yacht better than St Barths. Gustavia harbour, the anchorages off Colombier and Shell Beach, and the short hops to Saint-Martin and Anguilla make the island a natural base for a Caribbean charter. The galley shapes much of the charter experience.
A private chef on board brings restaurant-level cooking to wherever you drop anchor. Here is how it works, and how to make the most of it.
When a private yacht chef makes sense
Many larger charter yachts already have a chef on board. Any additional chef is arranged with the captain and works within the yacht's own rules and routines. A locally based private chef is the right call when:
- Your yacht has no dedicated chef, as is common on smaller motor yachts, catamarans and day charters.
- You want a guest chef for a special occasion, such as a birthday dinner or a celebration at anchor.
- The crew chef needs support for a busy week, a larger party or an event on board.
- You are hosting during a regatta, when owners' dinners and crew meals run alongside racing days.
Cooking in a galley is its own craft
A yacht galley is not a villa kitchen. Space is tight, storage is limited and the boat moves. Water, power and refrigeration have to be managed carefully, and everything must be secured before the yacht gets underway.
This is why galley experience matters. A chef who has worked at sea plans differently: menus are built around what keeps well, prep is timed around passages, and service adapts when the weather changes the plan for lunch.
Our founder, Luigi Fumarola, spent more than a decade as head chef aboard superyachts of up to 115 metres. That experience shapes how we choose the chefs we place on board.
Provisioning starts before you board
Good provisioning is the quiet foundation of a great charter. Before embarkation, your chef will plan menus with you, then source ingredients from trusted suppliers on the island.
In St Barths that means working with what arrives fresh by sea and air, and with local fishermen for the catch of the day. Specialty items, such as particular wines, cheeses or caviar, are best requested early so they can be ordered in time.
A clear preference sheet makes everything easier. Share allergies, dietary needs, favourite dishes, drinks and the meals you plan to take ashore.
What a day on board can look like
- Breakfast on the aft deck: fresh fruit, pastries, eggs cooked to order.
- Lunch at anchor: a light spread of ceviche, salads and grilled fish after a morning swim.
- Sunset: canapés and cocktails as the light goes gold over the anchorage.
- Dinner: a plated menu under the stars, or a relaxed sharing table for the whole group.
The rhythm follows yours. If you decide to stay another hour at the beach, the galley adjusts.
Discretion is part of the service
On a yacht, the chef works within arm's reach of guests, often for days at a time. The right chef reads the table, keeps a low profile and respects the privacy that brought you to sea in the first place.
Every chef we place is personally vetted for skill, temperament and experience in private service.
Planning a charter in St Barths?
Tell us about your yacht, your dates and your guests. We will match you with a chef who knows both the galley and the island.