Designed for 4–8 hour day charters. Fresh, elegant meals tailored to your itinerary and onboard setup. Think refined lunches, raw bars, shareable bites, and easy luxury — all executed with precision and style.

Pricing includes a set chef’s fee and light setup (such as platters, florals, and presentation details). Food and provisions are based on an APA (Advance Provisioning Allowance), determined by the client.

Pre-set menus at a flat rate. Ideal for clients who want clarity, ease, and bold, beautiful food without decision fatigue. Available for both plated and family-style service.

Intimate, in-home experiences for couples or small groups. Full-service, multi-course meals with personalized touches — perfect for anniversaries, birthdays, or just because.

Pricing includes a set chef’s fee and full setup (including tabletop details, serving pieces, and light florals). Menu execution is based on an APA-style food budget, determined by the client.

Display-style offerings perfect for casual or semi-formal gatherings. Includes curated fruit spreads, cheese and charcuterie boards, sandwiches, and light bites — all presented beautifully and built for ease, flow, and flavor.

Tailored for groups of 10 or more. These menus are designed for efficient prep and smooth execution, handled by myself and a dedicated sous chef. Expect generous portions, vibrant flavors, and polished service that still feels personal.

Chef services for multi-day yacht trips. From provisioning and planning to full onboard execution, I provide seamless, elevated dining throughout your voyage — balancing creativity with practicality.

For groups of 10 or more. Covers extra labor, planning, service flow, and a sous chef or assistant.

Must be added to a Premium Service. Not available as a standalone service.

Includes oysters, Key West pink shrimp, and cocktail crab claws. Served chilled with cocktail sauce, mignonette, and lemons.

Must be added to a Premium Service. Not available as a standalone service.

Premium domestic or imported caviar (~30g) served with blinis, crème fraîche, egg, shallots, and herbs. Beautifully plated with optional mother-of-pearl spoons.

Must be added to a Premium Service. Not available as a standalone service.

Plated dessert or a mini dessert display for up to 10 guests. Includes 2–3 composed options. Add a passed dessert course or additional servings for +$10/guest.

Must be added to a Premium Service. Not available as a standalone service.

Simple but elevated florals: small arrangements for the table, bar, or buffet using seasonal blooms. Enough to elevate without competing with decor.

Must be added to a Premium Service. Not available as a standalone service.