How to Plan a Custom Menu with a Yacht Chef: Insights from Stella Mare’s Matea & Kayleigh

One of the many luxuries of chartering a crewed yacht with Horizon Luxury Crewed is the bespoke culinary experience. With your own private chef onboard, every meal is tailored to your tastes, dietary needs, and even your mood.

Onboard the stunning Lagoon 55 Stella Mare, Chef Matea and Luxury Yacht Specialist Kayleigh work together to ensure each guest enjoys a personalized and unforgettable dining journey from start to finish.

Step 1: Start Planning Early

Kayleigh recommends beginning your culinary planning about a month before your charter begins.
“Once we receive your completed preference sheet, I’ll coordinate a call between you and the crew, including Chef Matea, to discuss everything from meals and beverages to onboard activities,” she says.

This early conversation is key to building a seamless and thoughtful experience from day one.

Step 2: Be Detailed and Honest in Your Preference Sheet

Your preference sheet is your culinary roadmap. According to Kayleigh, “Be as detailed as possible! Include everything from your favorite cocktails to any dislikes or allergies. It’s not just about the food—it’s about how you want to feel throughout your entire vacation.”

From indulgent desserts to clean, plant-based meals, your chef can only work magic with the information you provide.

Step 3: Collaborate with Your Yacht Chef

Chef Matea takes pride in designing menus that go beyond expectations.
“Once we receive your preferences, I love to hop on a call to chat about your favorite cuisines, whether you prefer sweet or savory, what kinds of desserts you love, and more,” she shares. “It’s a wonderful way to ensure your dining experience is truly tailored to your tastes.”

Whether you have a soft spot for Italian comfort food or want to explore Caribbean flavors, Matea will craft a menu as unique as your itinerary.

Step 4: Trust the Chef—But Don’t Be Shy About Special Requests

One of the joys of yacht travel is the freedom to explore new tastes while enjoying your favorites.

“I love it when guests are open to trying new ingredients and dishes, especially in the BVI where we have such an abundance of fresh local seafood and produce,” says Matea. “That said, I always welcome specific requests and love putting my twist on your go-to meals.”

Her signature dishes include mahi-mahi tacos, vibrant tuna poke bowls, and fresh ceviche—using local catches like snapper and tuna.

Step 5: Dietary Needs? No Problem

Food allergies and dietary restrictions are handled with care and creativity.

“With my background in nutrition, I’m very comfortable adapting meals to meet specific dietary needs,” Matea explains. “I always discuss alternatives directly with the guests and make sure adjustments align with the flavors of the original dishes. It’s all about making the experience seamless and enjoyable.”

Step 6: Understand the Yacht’s Capabilities

While every yacht has its own provisioning limits, Kayleigh reassures guests that quality is never compromised.

“Sure, a larger yacht may have a higher provisioning allowance, but I’ve seen incredible meals prepared on every level of yacht. The creativity, passion, and attention to detail from our chefs—regardless of yacht size—is outstanding.”

Your culinary experience isn’t dictated by budget, but by the commitment of your crew to deliver something memorable.

Final Thought: Let the Journey Guide the Menu

Whether you’re sipping champagne at sunset or enjoying a casual lunch after snorkeling, your yacht chef is there to enhance every moment.

“Many guests arrive excited to try something new,” says Matea. “And when they leave with new favorite dishes and happy memories? That’s the most rewarding part of my job.”

So go ahead—dream big, share your cravings, and let us help you turn your charter into a culinary adventure.

Ready to start planning your custom menu with Chef Matea on the Lagoon 55 Stella Mare?
Contact Kayleigh and the Horizon Luxury Crewed team today to begin your unforgettable yacht charter experience.