Posted by admin
Looking to throw a little wrinkle into the typical yachting holiday in the Western Mediterranean? Our charter department put their heads together and came up with 5 cool things to do to make your next yachting holiday a truly unique experience.
SAMPLE Lobster at Le Grand Hotel de Cala Rossa – Corsica.
The French island of Corsica is often overlooked by charterers who spend most of their time exploring nearby Sardinia. Corsica is downright beautiful, with a colorful history and unique culture and atmosphere. You’ll find an eclectic mix of old world charm infused with modern French style.
For a truly gourmet French food experience, visit Le Grand Hotel de Cala Rossa. The elegant décor, stunning ocean views and private jetty make this a fantastic destination for a late afternoon lunch. The seasonal creations of chef Pascal Cayeux, rival the finest fare in mainland France. Pascla creates gourmet twists on traditional fare, with vegetables and herbs from the kitchen’s own garden.
RELAX on the Beach at Cala Marcella – Menorca.
The interest in a Balearic Island yacht charter experience continues to grow each summer, as more yachts secure the required Spanish charter licenses to explore Ibiza, Mallorca and Menorca. While the nightclubs of Ibiza have their own appeal, the idea of a pristine beach sounds pretty food as well.
Take for example the beach at Cala Marcella. You’ll need your yacht’s tender to get there as this beach is only accessible by boat (lucky you). On most weekdays, you can almost be sure to find a quiet spot on the white sands of Cala Marcella [Tip: avoid the weekend, as crowds of local boaters invade this idyllic cove]. If you feel adventurous, bring a pair of walking shoes ashore, as there is a walking route that you can hike to the neighboring beach of Macaraletta. Here, you can walk to the top of the cliff and experience some of the best ocean views in all of the Balearic islands.
EXPLORE the Blue Marino Underwater Caves – Sardinia.
At the base of the 110 meter high cliffs of Cappo Caccia, along the northwest corner of Sardinia, lies the entrance to the Grotto de Neptuno – a stalactite-filled cavern and saltwater lake. Land-based visitors can enter by climbing down 654 steps from the top of the cliff to explore the underground grotto. You on the other hand, can simply have your captain nose your yacht into the entrance of the caves!
For snorkelers and divers, the adventure gets deeper at the nearby Nereo Cave, considered the biggest marine cave in the Western Mediterranean. With 10 entrances, arches and tunnels, novices can snorkel in waist high water while experienced/certified divers can dive down to depths of 35 meters.
REJUVENATE your Spirit at the Luminaria – Pisa
You’ve missed this event for this year, but it’s never too early to plan your 2017 summer charter. Every June 16, on the eve of the feast day of Saint Ranieri, the city of Pisa is aglow with 70,000 “lumini” (candles in glass containers). The reflection along the Arno river is mesmerizing. It’s a peaceful, tranquil setting and the warmth of the Pisa residents will touch your heart. If this doesn’t remind you how the superyacht experience allows you to embrace diverse cultures, nothing will!
QUENCH your Thirst and Go Wine Tasting with Monks – Cannes
Just off the coast of Cannes, in the South of France, lies the small island of Saint Honorat. Here, visitors will find a very unusual vineyard, with 8 hectares of vines cared for entirely by the monks of the Abbey of Lerins. The monks tend to every aspect of winemaking, from planting the vineyard, to harvesting the grapes, to making and bottling the wine.
Truly unique vintages found nowhere else, we recommend the Saint Cyprien Viognier with a seasonal Mediterranean meal served by the monks in their own restaurant. After dinner, you can finish the day with a tasting of the fruit liqueurs as you enjoy the company of the monks and their staff, in this peaceful Monastic enclave.
1-800 Yacht Charters offers summer itineraries from the Côte d’Azur to the ancient islands of Greece. For a sampling of our luxury yachts, visit our interactive website at 1800yachtcharters.com.
This entry was posted in Destinations Educational and tagged Western Mediterranean, Epicurian - Culinary, culinary delights, gourmet food, foodies, Sardinia yacht charter, Corsica, Menorca, Sardinia, Pisa, Cannes, Yacht charter Cannes, wine tasting, Cala Marcella beach, Le Grand Hotel de Cala Rossa, Cappo Caccia, Grotto de Neptuno, Blue Marino Underwater Caves, Nereo Cave, MallorcaPosted on
It’s hard to find a consensus among charterers. For some, it’s all about the destination. Others appreciate the chance to reconnect with family and friends.
Yet almost all returning yacht charter clients comment about the Michelin menus and the jaw-dropping talents of their yacht’s onboard chef.
Great meals, dazzling presentations, and the infusion of local ingredients and cultural components. These are trademarks of the superyacht chefs in the yacht-for-hire industry.
A great chef can elevate a charter from a “vacation on a boat,” to a true “Superyacht Experience.”
Our associate Nicolas Fry sat down with Gionata Rossi, Executive Chef onboard the 72 meter Tankoa yacht SOLO. This vessel is one of our newest rental luxury yachts. She can accommodate up to 12 guests in 6 staterooms. Her cruising grounds include France, Italy, and the Western Mediterranean.
We share more information about super yacht SOLO at the bottom of this blog. Here is Nicolas’ interview with Chef Rossi. Foodies enjoy!
1. Why did you decide to become a chef and to work as a yacht chef?
“Cooking has always been my passion. I started at a very early age. Earned my master at the hotel school in Massa and started working immediately. A Chef for 25 years and I have worked in some of the best restaurants in the world. I have received a Michelin star at casa del nonno 13 and have been reviewed in the best gourmet guides. Joined yachting because it combines my primary passions: cooking and travelling”.
2. What is your favorite cuisine and can you prepare different styles of cooking?
“I cook different styles but the contemporary one based on traditional cuisine is what I consider the most interesting. As a Chef on a superyacht charter vessel I believe that the cuisine served is not only a show but a nutritional experience as well. My passion for food varies from creating the perfect roast dinner to a 7-course degustation where I can display a whole range of different cooking techniques and products. My main talent is Italian and French cuisine whilst still offering Asian and Japanese menus.”
3. Is there a chef you admire above all others and why?
“If I have to mention only one, then it is Raffaele Vitale, an important Italian chef, as I had definitely the best experience working with him. I have many friends but the research of taste and knowledge of raw materials with Raffaele were essential for me. Which nationalities tend to be the best charter guests? Gionata: I am lucky, I have always had good relationships with guests from many different nationalities. Having said that, I have worked a lot with Russian yacht charter guests and they generally love my food.”
4. Which is your favorite destination and why?
“Greece and Turkey are always in my heart for the quality of fruit and vegetables you can find on the markets”
5. How are trends driving guest expectations and how do you stay up to date?
“In my kitchen and galley I take pride that everything is made from scratch with fresh products. Stocks, sauces & dressings are always made on board, ice creams are churned to order, pastas and gnocchi rolled fresh, fresh bread baked daily and our meats and seafood are always fresh. I also specialize in vegan, vegetarian and low-calorie diets”.
6. What trends are you noticing in wine and food pairings?
“I drink only biodynamic wines and I think that this trend is on the increase therefore also the combination must go in that direction even if I consider fundamental to combine food and wine. By the way, my favorite wine is the Pinot Nero!”
7. Can you share with us a spring menu you would prepare for affluent charter yacht guests?
“Marinated spring onion and tomato with lime sorbet, cold tomato soup with fresh spaghetto garlic oil and chilli, cold english cream with berries and apple crumble.”
8. When are you happiest at work?
“Cooking demonstrations with the guests either at the table or in the kitchen! This is a special touch I like to offer to luxury yacht rental guests. I wish to share my passion for food with my clients and create an amazing atmosphere for their dining experience. When I can establish a good relationship with the guests, the rest is easy.”
9. BONUS: What are the strengths that make you a great superyacht chef?
“In order to offer a great superyacht experience, a huge amount of organization needs to be in place. My organizational skills allow me to present food the way that it is intended. I am also up to date with all the latest cooking techniques, methods & equipment so that as a private chef I can still rival the best and most fancy restaurants.”
Regular readers remember our blog about three Jaw-Dropping New Yachts at the 2016 Monaco Yacht Show. We highlight 228 foot motor yacht SUERTE, built by Tankoa Yachts in that blog post. Two years later, Tankoa Yachts unveiled Suerte’s, “Big sister,” the 236 foot SOLO.
Our associate, Nicolas Fry, has spent numerous hours onboard the yacht. Here is his overview:
“SOLO is the perfect combination of performance and luxury designed by Francesco Paszkowski and built by Tankoa. Her contemporary interior, designed by Margherita Casprini, will sleep up to 12 guests in six well-appointed staterooms. The master suite features an independent office, a king size bed with panoramic views, a private terrace with a Jacuzzi and lounge beds offering complete privacy.
Guests can be accommodated in a large VIP, two double and two convertible twin staterooms. SOLO features impressive living spaces, with a seamless flow between indoor and outdoor areas. Guests will love the vast beach club with for example, a lounge/bar area, a hammam, a sauna with its own fold-out terrace and a chilled water shower. This wellness center is complete with the gym & massage room equipped with the latest Technogym equipment and its private terrace on the sea. On the main deck, the 7m infinity pool is another great area to spend time with your guests. The sky lounge aft feature a Jacuzzi. In addition, a touch-and-go Helipad that be converted into a dance floor (is there, as well).
The sundeck offers never ending views from its sun loungers. SOLO also offers several options for entertaining and dining including all-weather alfresco table on the upper deck aft, the main salon or upper deck salon.
The yacht’s rates are from €650,000 per week. To check availability for your favorite dates, please call the team at 1-800 Yacht Charters at 305-720-7245 or email email@example.com today. Rather send your inquiry online? Go to https://www.1800yachtcharters.com/book-now-contact-us/ . Talk to you soon!
This entry was posted in Yacht Charter News Yacht of the Week Frequently Asked Questions Educational Reviews and tagged 1-800 Yacht Charters, yacht charter France, private luxury yacht charter, Frequently Asked Questions, motoryacht charter, Gourmet meals, Mediterranean yacht charter, foodies, foodie, foodies on yachts, yacht chef, interview, Q & A, Tankoa, Gionata Rossi, Solo, motoryacht SoloPosted on
He has experience in the galley of a superyacht and the kitchen of a fine restaurant. Presenting Chef Geoffrey Fisher, 35. He is a man who relishes the opportunity to blend creativity, talent and knowledge. In particular, to transform everyday ingredients into stunning, delicious creations.
Born in Manchester, England, is at the top of his profession, he continues to hone his skills.
“I push myself (sometimes) 16 hours a day,” says Fisher. “Being a chef is all about passion. If you don’t have it, don’t go there. It’s long, unsociable hours….not a job…a way of life. Being a chef, you learn something new every day, by working with other chefs, reading books, even watching cooking programs on TV.”
His lessons in cuisine and hospitality began early in life, as Fisher washed dishes in his parents’ restaurant in Lancaster, England. He watched the chefs and thought, “I could do that!” His mom and dad recognized his talent and encouraged him to get a formal culinary education.
Fisher attended Lancaster & Morecambe College and took a three-year chef/catering course. As a result, he learned everything from general basics and waiting to theory and cooking. He won “best student chef” three years in a row and became runner-up in the national competition, Nestle Toque d’or. In between classes, Fisher worked for his parents in their restaurant.
By age 24, Fisher was head chef at the Swag and Tails, a restaurant in Knightsbridge where he stayed for nearly four years. “It was here I learned how to deal with people, order food, costing and the unpleasant duty of how to fire people,” he said.
Looking for a new adventure, Fisher decided to join a friend in Europe who was chef on the 47-meter Motoryacht Commitment, which happened to be on charter at the Monaco Grand Prix. Another key point is that a week onboard and Fisher was hooked and started looking into a career in yachting.
With a little help from the chef onboard sail yacht TWIZZLE, Fisher landed a job onboard motor yacht WHEELS, and quickly learned charter chefs must be flexible. “I make a point of having a chat with them (charter guests) as soon as possible when they arrive to find out not only what cuisine they like, but also what they don’t like, or if they have any allergies. Talking with the guests is important,” says Fisher.
Fisher also learned the pressure of working on a yacht for hire can be intense.
“The pressure in restaurants is tense, but completely different on yachts. On yachts, it’s intense because you never stop cooking. When it’s not the guests, it’s the crew,” states Fisher.
After his stint onboard M/Y WHEELS, Fisher joined the crew on motor yacht SLIPSTREAM, where he is still the executive chef. As to his future plans, Fisher says,
“In time I would like to own a small restaurant in Malta. Inside the kitchen, it’s said you’re only as good as your last service. Through yachting, I always say, you’re only as good as your last charter.”
In conclusion, rent a private yacht and become a foodie! Enjoy the gourmet services of the world’s best chefs on a yaching holiday. CONTACT US TODAY.
Wellness trends on superyachts include the latest gym equipment, fully-staffed mini-spas, and healthier menu options. The yachts and the overall charter experience are moving beyond the traditional yachting, for example, spa experiences throughout.
There is more onboard space for wellness. For instance, fitness areas and private deck space for meditation is typical now. Galleys are stocked with fresh, all-natural foods. Chefs accommodate foodies and draft more heart-healthy menus.
“The market has redefined the charter experience,” says Jana Sheeder, President of superyacht rental syndicate 1-800 Yacht Charters and SailAway Yacht Charters. “We’re witnessing a renaissance – a shift from the traditional cruise mentality to a sea-based adventure that nurtures the body and feeds the soul.”
Sheeder is keenly aware of the shift in priorities.
“The opportunity to truly relax and focus on mind, body, and soul is paramount to the modern charter customer,” she says.
Onboard the superyachts, chefs have revised their cooking styles and their menus. They now incorporate more organic foods, along with reduced sodium and lower sugar alternatives, to cater to the growing demand by charter guests for health-conscious meals.
The nature of onboard entertainment is evolving as well. Crews report guests spend less time watching TV and movies, and more time pursuing wellness activities. Charter brokers report more customers now inquire about the availability of exercise equipment and spa services.