Every spring, St Barths becomes one of the great stages of the sailing world. In March, the St Barths Bucket gathers some of the most beautiful sailing superyachts afloat. In April, Les Voiles de Saint-Barth Richard Mille brings a multiclass fleet to Gustavia for a week of racing and celebration.
For owners, guests and crews, these weeks are a whirlwind of racing days, receptions and late dinners. A private chef keeps the food as polished as the yachts.
The St Barths Bucket
First held in St Barths in 1995, the Bucket is traditionally staged in March. Participation is by invitation, and the fleet is made up of large sailing yachts that race around the island over several days.
The spirit of the event is famously convivial: racing by day, then parties on the quay and gatherings on board in the evening. Owners often host dinners for friends, fellow owners and crew, and those evenings are where a private chef makes a difference.
Les Voiles de Saint-Barth Richard Mille
Les Voiles is traditionally held in April, based at the port of Gustavia. Maxis race alongside smaller classes on coastal courses around the island, and the week usually includes a lay day and evenings in the race village.
The rhythm is intense. Early starts, long days on the water and a busy social schedule mean that good food, served at the right time, matters more than ever.
What a private chef brings to regatta week
- Race-day provisioning. Energy-rich breakfasts, packed lunches built to be eaten on the move, and plenty of fresh fruit and hydration for the crew.
- Post-race recovery meals. Generous, nourishing food ready when the boat returns to the dock.
- Owners' dinners. A plated dinner on board or at the villa for guests, sponsors or fellow owners.
- Crew celebrations. A relaxed sharing table to thank the team after a hard day of racing.
- Receptions and cocktail evenings. Canapés for a dockside gathering or a party on the aft deck.
Plan around the island's busiest weeks
Regatta weeks bring hundreds of sailors, guests and visitors to a small island. Villas, cars, restaurant tables and experienced chefs are booked far in advance. Securing your chef six to twelve months ahead is a good rule, especially if you plan several events across the week. Dates change from year to year, so check each event's official schedule first.
It also pays to plan provisioning early. Deliveries are in high demand, and specialty ingredients should be ordered with plenty of notice.
Experience at sea counts
Cooking for a racing yacht is not the same as cooking for a villa. Timing depends on the wind, galleys are compact, and menus must work for hungry crews as well as for guests.
Our founder, Luigi Fumarola, spent more than a decade as head chef aboard superyachts of up to 115 metres. Every chef we place for regatta week is personally vetted for both skill and the calm that a racing schedule demands.
Coming to St Barths for the regattas?
Tell us which event, your dates and what you have in mind, from daily crew meals to an owners' dinner. We will match you with a chef who knows the island in its busiest season.