Superyacht Cuisine
Discover the world of gourmet cuisine on board charter superyacht Sur La Mer. Indulge in unparalleled dining experiences crafted with the finest ingredients by our world-class chefs.
Our menus are as unique as our guests, meticulously crafted to cater to individual preferences, dietary needs, and tastes. Whether you seek gourmet extravagance or health-conscious choices, our chefs ensure that every dining experience is a personalised delight.
Chef Jack Watts
Jack is a well-presented and experienced British chef, known for his strong work ethic, impeccable hygiene standards, and drama-free approach to his culinary career. With 18 years of professional cooking experience and 5 years in the yachting industry, he has had the privilege of traveling to various destinations, including Australia, New Zealand, India, Europe, Southeast Asia, the Mediterranean, and the Caribbean. This diverse exposure has broadened his culinary expertise, allowing him to work with unique ingredients, collaborate with people from different backgrounds, and discover new cuisines.
His cuisine is characterized by fresh, healthy, and Mediterranean-inspired dishes, featuring expertly grilled meats and fish, paired with vibrant salads. He takes pride in preparing modern, innovative, and refined cuisine for charter, private, family, and crew settings. His passion lies in creating memorable dining experiences that delight the senses and leave a lasting impression.
Chef Marco Lima
Marco brings 15 years of culinary experience to the boat, driving innovation and excellence in his craft. As a passionate and visionary chef, he excels in creating memorable dining experiences for guests and crew. His extensive background spans various settings, including restaurants, TV shows, hospitals, villas, and yachts.
Marco's culinary expertise is characterized by innovative menu creation, in-depth knowledge of flavors and food relationships, and versatility in Mediterranean, South American, Asian, and Middle Eastern cuisines. He excels in all categories, including bread making, desserts, fish, meat, vegan/vegetarian, and gluten-free cuisine, with exceptional time management, budget control, and hygiene standards.