While his culinary heritage is rooted in French and Italian cooking, 34-year-old chef Anthony Lagana thrives on inventing fusion dishes with disparate cuisines—say, Peruvian meets Indian, or Japanese plus Mexican.
“I can make any classic dish shine,” Lagana says, “but I really enjoy stepping away from tradition by applying my imagination to a marriage of flavors that do not often get used together.”
Lagana exercises his creativity as chef aboard the newly launched 170-foot (52-meter) Baglietto Daybreak, where he joins a largely familiar crew, several of whom worked together on a previous yacht. Lagana and the captain, Warren Garmany, were both involved with Daybreak’s design and build.
“I had the privilege of tailoring the galley to be ergonomically suited to my style of preparing and plating food,” Lagana says. “I was given the freedom to designate the layout and to choose specific high-end brands of professional kitchen appliances.”
He extols the virtues of having a top-notch induction cooktop, a professional oven and a commercial dishwasher: “A short-cycle dishwasher is a key time-saver in a fast-paced galley.”
What comes out of that galley is a function of Lagana’s eye for color, texture and aesthetics, which he honed from an early age, with a love of art and a passion for drawing. Today, his plating philosophy is fastidious. “We eat with our eyes before our mouths, ” he says. “I feel I carry my artistic vibe to my food creations, curating each and every dish via the emotion of taste.”
Having grown up in Toulon, in the South of France, Lagana is naturally grounded in French Mediterranean cuisine. His mother’s family is from Italy, so he also has a close affinity with Italian food.
“I have a lot of respect for my mother, a single mom who worked full-time while raising my sisters and me,” he says, recalling how he stood on a stool and learned from her in the kitchen when he was 6 or 7 years old. “My passion for cooking definitely comes from her.”
Today, the mere whiff of certain herbs and ingredients can transport Lagana back to his childhood and to home. He remembers the smell of beef and red wine simmering for 12 hours on Saturday nights so the family could enjoy a Sunday lunch of La Daube Provençale—a regional take on beef stew with a distinctive flavor of orange zest and olives. Similar memories are paired to the aroma of homemade tomato sauce with fresh basil, garlic and oregano, or the typical Bouillabaisse with fennel and saffron.
For Lagana, cooking has always been fun and rewarding, never a chore. He recalls being 13 or 14 years old, cooking special dishes for Christmas and birthdays.
“Actually, any occasion was, to me, a good reason to cook,” he says.
He was pleased with himself when, at a young age, he mastered classics such as risotto and macarons. As an after-school job, he worked in a neighborhood shop making crepes and sandwiches.
“I actually received a degree in economics from school,” he says. “Not knowing what I would do with that, I continued to work in restaurants.”
Crispy inked socarrat, robata-grilled langoustine, mussel and saffron splash, langoustine and fermented chili koji veil, celery, seaweed
and sorrel texture
Grilled citrus scallop marinière, wild garlic and verbena emulsion, burnt blood orange, uziza oil, tamarillo gel and crispy coral
Chanterelles and black truffles under a fermented spinach foam with Parmesan crackers and roasted buckwheat with white truffle and lemon emulsion
Dry-aged beef tenderloin with almond and herb crust, shiitake and miso foam, flaky potato and preserved smoked celeriac, black mushroom crisp over beef demi-glace with Nikka whisky
Chef Anthony Lagana creates classic and innovative dishes aboard the charter yacht Daybreak.
What comes out of the galley is a function of Lagana’s eye for color, texture and aesthetics.
Eventually, he worked his way up to Michelin-star establishments, private-villa catering and a variety of yachts. He has also cooked in restaurants on high-profile resort islands such as Ibiza in Spain’s Balearic Isles and St. Barths in the Caribbean. In London, he worked for Gordon Ramsay. All of these cultures, and others, continue to inspire him.
“I particularly love Central America,” he says. “Mexico City is one of the most gastronomic cities I have ever lived in.”
Lagana says he is highly focused when cooking, but always open to people visiting the galley. “I take pleasure in giving tastes of my food to any crewmember who passes by the galley,” he says. “It’s the best way to see if I am on track.”
His daily routine is methodical when guests are on board. “I like to prep my bread dough and pastries in the evening for the following morning,” he says. “I am usually in the galley about 6:15 a.m. ready to push on.”
Even still, none of it feels stressful to him, he says: “Being in the galley is my comfort zone.”
Q&A WITH Chef Anthony Lagana
What kitchen tool can you not live without?
My professional tweezers are like my best friend. I’ve had the same ones for many years.
Which food item do you always keep in the galley?
Sourdough starter. I make sourdough baguettes daily. I just love the fermented flavor. My starter is from my mom. We’ve kept this batch alive for at least 10 years now, and I can always get more from her.
What music do you listen to while you cook?
It all depends on my mood. Any music can be a source of energy; could be techno,
rap or even classical on a chill day.
When you are not at sea cooking, how do you relax?
I like simple pleasures such as hiking in nature, far from civilization. Or a gastronomic trip around the world, or relaxing on a wild island.
What meal would you make for friends at home?
I do not have a specific go-to meal. I might simply look in the refrigerator and make
something up. I always like to experiment with new ideas. I also like to be spontaneous and make something I have never made before.
What inspires you?
It can be something from some of my favorite chefs, from nature, a simple smell
or even from a painting. Anything can be inspiring.
For more information: denisonyachting.com
Winter 2024
