Charter with Private Chef
Luxury Yacht Charter Greece with Private Chef
Yachts where the chef is the centre of the week. Michelin-trained, on board, all yours.
Why the chef matters more than the boat
Best suited for
- UHNW charterers for whom dining is the core of the experience
- Charters with significant dietary restrictions or allergies
- Anniversary or milestone weeks built around memorable meals
- Wine-pairing charters with a curated cellar list
- Charters with land-based guest chefs joining for specific evenings
When the chef matters most
Every charter week, but particularly shoulder-season weeks (May, June, September, October) when the chef has time to plan and source carefully. Peak August weeks are excellent but the chef is operating at speed. Two-week charters are the chef's favourite format: they have time to source specific provisions, build menus that develop across days, and adapt to guest preferences as the week unfolds.
Notes from George
- Send the chef your dietary brief 4 weeks before the charter. Allergies, preferences, dislikes, alcohol preferences. The chef will plan around it rather than guess.
- Brief on a specific 'best meal ever' from a previous restaurant or trip. The chef will work to match or exceed it on the right night.
- Wine: most yachts have a sommelier-curated cellar. Ask for the list ahead and request specific bottles if you have favourites. We coordinate special-order wines (€200+ per bottle) on request.
- Mid-charter market visits with the chef are a guest favourite. The chef takes 2 to 3 guests to the local fish market or vegetable stall at dawn; lunch that day is what they bought.
- Guest chefs joining the yacht for 1 to 3 nights is possible and lovely. Book 12 weeks ahead minimum. We coordinate with land-based restaurants.
Frequently asked
About luxury yacht charter greece with private chef
What's the standard for chef quality on Greek charter yachts?
On yachts above 30 metres, chefs typically come from Michelin-starred restaurants (one or two star) or fine-dining establishments in major European cities. On 25 to 30 metre yachts, chefs come from quality restaurants but rarely Michelin-starred. Below 25 metres, dual-role chefs (also serving or cabin duties) are the norm. We can match by ambition level.
Can the chef accommodate vegetarian, vegan, kosher, halal diets?
Yes for all. Brief us 4 weeks before charter. Vegan and kosher require the most lead time (some ingredients and preparation methods). Multiple dietary regimes in one charter (one vegan guest, two omnivore, one gluten-free) are routine for experienced chefs.
How are special-occasion meals handled?
Brief the chef at least 2 weeks ahead on any meal that should be special (birthday, anniversary, proposal, surprise). The chef will plan it, source ingredients separately, and coordinate with the captain and hostess on staging. The crew is excellent at this; trust them.
Can we have a wine pairing menu?
Yes. The chef and sommelier work together. Brief the brokerage at booking if wine pairings matter; we'll match a yacht with appropriate cellar and sommelier presence. Pairing menus typically cost €80 to €200 per person per night beyond the base APA, depending on wines selected.
What if we want a guest chef from a Greek restaurant?
Possible. We coordinate with land-based Greek chefs (Funky Gourmet, Hytra, the Mykonos and Santorini fine-dining scene). The chef joins the yacht for 2 to 3 nights; the on-board chef typically handles other meals. Cost: €3,000 to €10,000 for the guest chef beyond their travel expenses.