Charter with Private Chef
Luxury Yacht Charter Greece with Private Chef
Yachts where the chef is the centre of the week. Aboard, provisioning island by island, all yours.
Last updated September 2026
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: the yacht provisions to your list through the APA at cost. Send your favourites ahead and the chief stewardess sources them in Athens before boarding.
- 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.
- A guest chef for one evening can be booked through the captain. Ask early; the good ones are taken in summer.
Frequently asked
Questions we get about Luxury Yacht Charter Greece with Private Chef
What's the standard for chef quality on Greek charter yachts?
It varies by yacht, and the card says who is aboard. The chef of the sailing catamaran Above & Beyond took first place at MEDYS 2022 and EMMYS 2023, the trade's chef competitions; the larger motor yachts carry a dedicated chef with a stewardess team; below about 16 metres the cook is also the hostess. We match by what you want the food to be, and we say which it is.
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. The wine goes through the APA at cost, so a pairing week costs what the bottles cost; there is no per-head charge on a crewed yacht.
What if we want a guest chef from a Greek restaurant?
Possible for an evening, arranged through the captain with the restaurant, at the chef's own fee plus travel, quoted when asked. The yacht's own chef handles the rest of the week, which is usually the better food anyway.
Plan a chef-led yacht week.
A personal reply from George, usually within a few hours.