"I eat out at least 5 times a week, at the best restaurants in New York City , from Le Cirque to San Pietro and Janet's cooking was at least as good if not better than any 5 star restaurant."

- Jim Simpson on Chateau

Charterers are often taken aback by the quality and range of their dining experiences on their yacht. Despite the limited facilities on-board, be prepared for a gourmet experience. You will be served delicious meals on fine china with a selection of fine wines to accompany your meal. And whether you decide to eat on-board or at a local port of call, you will be able to dine alfresco enjoying some of the world's most beautiful vistas.

Each yacht has a dedicated, experienced chef who can cater to every dietary requirement and whim. Whether it is Sally Louise Jones of the Alaskan yacht Jamal, who owns and operates "Savory Thymes Gourmet Catering Company" in South Puget Sound or The Dove 's captain and head chef, Larry Tyler, who worked at The Dorchester in London , your only problem will be fitting into your clothes on your return home.

Profile:

Petra Hess of Hitauk.
She started working professionally in restaurants when she was 19 years old and soon became an owner of restaurants in Germany . Being a chef, she loves catering to her guests and transforms the yacht into a intimate, floating hotel. Apart from cooking, she's also a whiz at making cocktails. She won third prize in the International Cocktail Championship in Germany !  

" The meals aboard were fantastic -- right in line with the finest restaurants. It is incredible what Petra manages to cook up in that little galley. Our meals surpassed our expectations. I think Petra should consider a cookbook. She was also very accommodating with the children and modified our meals to everyone's liking. We wanted for nothing ."

- Amy Parks on Hitauk

Sample Menu from Petra :

Breakfast
Muffins, Blueberry Muffins, Bagels, French Bread, French Bread, Toast, 
Walnut Bread, Zucchini Bread, Tomato Bread, French Toast
Pancakes, Eggs Benedict, Fried Eggs, Scrambled Eggs with Bacon
Selection of Cheeses: Gruyere, Brie, Gouda, Havarti, Cheddar, Appenzeller
Exotic Marmalades and Dominican Honey, Cured Ham, Canadian Bacon, Smoked Chicken Breast, Smoked Turkey, Fresh Fruits, Dominican Coffee, Black Tea, Choice of Fruit Juices

Lunch
Selection of Salads with Smoked Salmon and Caviar
Cornish Game Hen from the BBQ 
Marinated in Red Wine & Cumin Stuffed with Beef & Crede Seasonings
Spaghetti Carbonara
Proscuito with fresh Honeydew Melon
Fettuccini Alfredo with Jumbo Shrimps
Conch Fritters with different Dips
Caesar Salad with Cajun Chicken and Garlic Croutons
Cheeseburger served with French Fries and Garden fresh Salad

Dinner
Zucchini Cream Soup, Lobster Tail with a fancy Seasoning and Caribbean Sweet Potatoes
Portobello Mushroom tossed with a Parmesan Cheese and a selection of different kinds of pates, Mahi-Mahi with Champagne Sauce on a bed of Linguini with Spinach
Scallops on a bed of Mushrooms, Captain's Special Filet in a homemade marinade,
served with a Green pepper Sauce and Bowtie Pasta'
West Indian Style Celery Cream Soup, Chicken Casserole with mashed Potatoes in Almonds
Vichyssoise, Lamb Chops in a very special Rosemary Butter Sauce with Saffron Rice
and baby Carrots
Shrimp Cocktail with a Spicy Cognac Dip, Veal San Juan with Shrimps and Asparagus

Dessert
Rublitorte (Swiss Specialty)
Sorbets: Mango, Lime or Raspberry
Fresh Strawberries with Green Pepper and Pernod in Vanilla Cream
Chocolate pudding with Coconut Raspel
Apple in Filo Pastry on a Calvados Mirrow
Hot Love ( German Specialty)
Coconut Pie on a Sea of Raspberry

Profile:

Judy Kalanta, your chef on the catamaran Freedom, grew up on the great lakes where she learned to love the water and pleasure boating. For ten years she has worked at nationally acclaimed restaurants in Boston , Aspen , and Cleveland , Ohio . The Baricelli Inn, in Cleveland , was voted one of the fifty best restaurants in the country by gourmet magazine in 2001. While there Judy cooked with guest chefs from around the world.

" We certainly had expectations of having a good time on our vacation/anniversary, but you two surpassed "good time" by a nautical mile! We also had expectations of good food, but Judy blew us away every day with the quality and creativity of her delicious meals, each one seeming impossibly to get better than the last . We also thought we would meet some fun and interesting people, but we feel more like we have made two lifelong friends that have given us a refreshing new outlook on life.

- Tony and Danielle Bas, Sandra Klein and Brad Wilson on Freedom

A sample menu from Judy:

Breakfast
Smoked Salmon with Fresh Bagels, Tomatoes, Onions, Cream Cheese and Capers
Fresh Fruit Pancakes with Warm Maple Syrup
French Toast Stuffed with Cream Cheese and Candied Pecans
Breakfast Frittata with Crab Meat, Asparagus Tips, and Blue Corn Muffins
Eggs Benedict with Avocado, Tomato and Prosciutto Ham

Luncheon
Avocado, Mango and Red Onion on a Bed of Fresh Greens with Lemon Vinaigrette
Antipasto with Crusty Sourdough Bread
Salad of Leaf Lettuce, Brie, Shrimp and Sugared Almonds
Caribbean Black Bean Soup
Avocado Stuffed with Crab Meat and Oven Roasted Tomatoes

Hors d'Oeuvres
Smoked Salmon and Caviar on Cucumber Canapés
Roasted Red Pepper in an Endive Cup
Marinated Asparagus Wrapped in Prosciutto Ham
Caribbean Salsa and Chips

Dinner
Yellow Fin Tuna with Caribbean Coconut Curry Sauce
Beef Tenderloin with a Cabernet Reduction Sauce, Creamed Potatoes and Broccoli
Whole Braised Pompano in a Chili/Garlic Sauce
Smorgasbord of Poached Salmon, Steamed Shrimp and, Marinated Vegetables with Crusty French Sourdough and Dark European Breads
Skewered Shrimp and Pineapple with a Mango Salsa Served with Wild Rice Cakes

Desserts
Flaming Banana Crepes
Key Lime Pie with a Coconut and Macadamia Nut Crust
Coconut Panna Cotta
Mango Soufflé
Chocolate Napoleon