We step inside the elite galleys of five mega yachts to meet the chefs who redefine luxury dining at sea. From wagyu gyros to Easter feasts on deck, these culinary artists navigate impossible requests, ever-changing menus, and Michelin-level expectations – one dish at a time.Valentina Argyropoulou
Head Chef at M/Y O’PTASIA
What are the main differences between working in a mega yacht kitchen and a Michelin-starred restaurant?
The main difference is that on a mega yacht, we must adapt and respect the client’s dietary habits and daily routine, rather than the client having to adapt to our culinary skills and philosophy.
Konstantinos Chrysos
Private Chef at M/Y Bliss
What’s the most “outrageous” culinary request you’ve ever received from a VIP guest?
A group of clients who had requested haute gastronomie finally asked me to prepare a typical Easter menu. Dyed eggs, tsoureki, lamb on a spit, kokoretsi and tzatziki!
Nikolaos Petroutsos
Chef at Rini V
Share a fun fact about a famous person’s eating habits.
Usually fun facts are limited to the drinks, water and soft drinks. As some clients cannot do without their favourite routines, we are called upon to find these products and have them on board, even though many of them are not even imported to Greece.
Antonis Zafeiriou
Chef at La Pellegrina
A memorable experience you’ve had as a chef in such an exclusive environment?
I once prepared a private dinner on a secluded beach in Milos, under moonlight and candlelight, with the white cliffs in the background. The menu was purely Greek: fresh octopus, Cretan goat meat, a fig and anthotiro salad. The couple said it was the most romantic meal of their lives and I have to admit, it was magical for me too.
Ioannis Venieris
Private Chef at Boji
A memorable experience you’ve had as a chef in such an exclusive environment?
One of the most special experiences is the opportunity to fish myself and then create haute cuisine dishes with the freshest first ingredients. I love the sea and I find inspiration not only in the ingredients, but also in the elements of nature, the sound of the water, the sun and the salty air.
Read more on: Skipper ONDECK #78
