Provisioning for a Yacht CharterHow to manage provisioning on an easy-going private yacht or a busy charter vessel.

How to manage an easy going family run yacht or a busy charter vessel.

Welcome to your ultimate dream and worst nightmare.

Everyone always says how lucky a yacht chef is — getting to head off to local markets, browse beautiful produce stalls and "wander about." And yes, in that sense we are lucky. But I can guarantee those people have never actually done it, because they have no idea how stressful provisioning can be.

Usually provisioning happens in the lead-up to a charter, during a charter, or whenever something is requested, forgotten or simply unavailable. Picture this — you head to the fresh food market, you want tomatoes from one stall, herbs from another, and so on. Then the challenges start. Some vendors don't have card machines. Others can't give you receipts. You're trying to track every penny while mentally calculating quantities for 12 guests and a full crew — possibly for 10 days or more. And you're doing all of this while physically lugging everything around, usually by yourself, unless you're lucky enough to have a sous chef along for the ride.

Pictured ~ S/Y Bliss. Is was unheard of the have a walkin cool room especially of this size. I was very lucky!

You can try to organise a single market operator or fruit and vegetable supplier to put together everything you need. I've done it. But when the yacht is jumping from country to country almost daily in the peak of season, you're constantly tracking down a new supplier at each port — and that's if things don't get lost in translation.

So the next option is the supermarket — everything under one roof, parking nearby, trolleys, card payments accepted. Sounds simple. But if you're a sole chef, the race is on. Get out early, but not so early that nothing is open. Battle the European supermarket cashiers who fire groceries at you faster than you can process them because they don't have to bag it themselves. Rush back to the boat without getting a speeding ticket — and do not lose that receipt. Trust me, I know what happens when you do.

As someone who has worked on vessels from 50ft up to 200ft, I've done every type of provisioning this industry has to offer.

To be completely honest — I wish I could go to the market every morning and buy everything fresh. But it's just not viable. Think about what else is on your plate: cooking for guests and crew three times a day, accounts, deep cleaning, menu testing, recipe development and the list goes on. A restaurant chef couldn't do it either.

When you've been in the industry this long and worked on vessels from 50ft all the way up to 200ft you've basically done every type of provisioning there is.

To be completely honest with you, I wish I could go to the markets every morning and get what I needed fresh every day. It's usually just not viable. Imagine a restaurant chef doing that. You wouldn't get anything else done. You still have your accounts to keep on top of, cooking for guests and crew, general cleaning, deep cleaning, menu testing, recipe development and the list goes on.

So after all this what can I recommend..?

The best most viable option in my opinion in the peak of summer as an extremely busy charter or private yacht would be using a provisioner. There's no way around it. They will be out there searching for those unique hard to find products which would be taking away from you being able to look after the guests to your best ability. It's the only yachting is able to operate at this standard.

Pictured ~ M/Y Arience walk in coolroom stocked up before a 2 week charter.

So what do I actually recommend?

During peak season on a busy charter or private yacht, the best and most practical option is using a provisioner. Yes, they typically charge around 20% on top, but they pay for themselves in quality, time saved and flexibility. They're out there hunting down those rare or hard-to-find products while you're focused on looking after guests. It's how yachting operates at the highest level.

In the off-season or quieter periods, there's no reason not to source things yourself. Find a local fruit and vegetable supplier who can deliver weekly — they won't add a 20% surcharge. Combine that with dry goods from wholesalers or supermarkets and you've got a solid, cost-effective system.

Work smart, chefs.

List of Provisioners

USA/Caribbean

Tommy from Shoreside Support

Tommy is your man stateside. Getting his seafood fresh in from the New York Fulton Fish Market, working with farms like Harpke to get some incredible and unique products. Not to mention his petrossian caviar connections and being able to get it to you within 24 hours anywhere in the world!

Pictured ~ Tommy and myself hosting a Petrossian caviar tasting onboard M/Y Arience

National Marine

Is also another option. I haven't had any experience with these guys but I heard logistically the are pretty good throughout this side of the world.

Europe

Tommy from Shoreside Support delivers all throughout Europe.

Tommy will go above and beyond getting you exactly what you want. With his reaches and networking in Europe, Americas, Caribbean, Asia and beyond.

Paul from Sabor who is based in Barcelona but will deliver throughout Europe.

Incredible mix of Spanish and Irish provisions as Paul is originally from Ireland and former yacht chef. So he's your man for unique products in and around Spain.

Dennis from Elicious based in Malta or Nice but delivers throughout Europe.

Think ultra ultra rare products. Generally Japanese. Dennis travels looking for the best of the best and he certainly finds it. If you have the budget for it, then Dennis is your man.

Eli from Maison Del Gusto based in Monaco but can also deliver throughout the Med.

These guys had a really family but professional vibe to them. I visited their office in Monaco and they certainly surprised me in the variety of unique items they could get their hands on. Always searching to keep ahead of the game.

Gourmet Deliveries Based in France but will deliver all over Europe.

Think... anything and everything. Anywhere!

Yes that comes at a cost but if you are moving around the med constantly these are your guys. They are on a slightly larger scale but not as personal as the provisioners I mentioned above.

A1 yachting great for yachts cruising Croatia and Greece

I found these guys super helpful getting things to me in almost any area up the coast of Croatia. Things aren't as readily available here, so give them time to import specific items.

Australia

Just a disclaimer. I never actually used provisioners the time I cruised in Australia so I can't recommend any personally, but I will give a list of reputable suppliers below.

GBR Supplies based in Cairns.

Australian Super Yacht Services supplying Cairns, Brisbane and Sydney.

Bidfood Although not a provisioner as such but you can set an account with them and get almost everything a restaurant can. Also service most of Australia.

Global Food and Wine Also not a provisioner but the service most of Queensland.

Coles Online One of Australia's biggest supermarkets where you can order everything online to be delivered which can also be handy.

New Zealand

The Produce Company not only supplies locally but will ship all around the South Pacific if you decide to not feed your guests banana's, papaya and root vegetables.

Fiji

Five Star Foods Fiji based in Fiji and able to look after you throughout the 330 islands you're able to cruise. But it's best to stock up in Nadi before departing.

Farm Boy can supply you with all local fruit and vegetables. Great family run business!

Flavios great for all hard to find italian imports including cheese, meats, oils, olives and seafood.

New World IGA is probably the best supermarket for variety and this is where all the yacht crew will come to shop on all those general items.

Asia

The only guys I used all over South East Asia including Indonesia and Thailand were Asia Pacific Superyachts. Great service and easy communication.

So what are you waiting for...?

Become A Yacht Chef