In the Galley with Chef Michael Wilson
January 14, 2019
Meet the man behind the meals on board the 185-foot Delta My Seanna
Meet the man behind the meals on board the 185-foot Delta My Seanna
Meet the man behind the meals on board the 142-foot Richmond M/Y Far From It.
Meet the yacht chefs who took top honors at the MYBA Charter Show in Barcelona.
At once genuine and luxurious, St. Barths draws striking parallels to the 197-foot Abeking & Rasmussen charter yacht Dream.
If any young chefs working on yachts need some positive vibes, I know a guy.
From Zimbabwe to S/Y The Wellesley: Chef Bradley Van Rooyen Tells His Story
Award-winning chef Daniela Sanchez (M/Y Remember When) tempts all the senses on charter in the Exumas.
Chef Marianna Cicala of S/Y 19th Hole dishes on making fine cuisine at a 45-degree angle.
Behind the scenes with the chef of 180-foot Vitters S/Y Marie
Meet the man behind the meals on board the 185-foot Delta My Seanna
Meet the man behind the meals on board the 142-foot Richmond M/Y Far From It.
Meet the yacht chefs who took top honors at the MYBA Charter Show in Barcelona.
At once genuine and luxurious, St. Barths draws striking parallels to the 197-foot Abeking & Rasmussen charter yacht Dream.
Chef James Howard knows how to cook the perfect lobster.
If any young chefs working on yachts need some positive vibes, I know a guy.
From Zimbabwe to S/Y The Wellesley: Chef Bradley Van Rooyen Tells His Story
Award-winning chef Daniela Sanchez (M/Y Remember When) tempts all the senses on charter in the Exumas.
Chef Marianna Cicala of S/Y 19th Hole dishes on making fine cuisine at a 45-degree angle.
Behind the scenes with the chef of 180-foot Vitters S/Y Marie
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