Cellar & Galley

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

He can have provisions shipped in from anywhere in the world, but this chef knows the value of fresh ingredients.

After obtaining various qualifications in culinary arts, wine appreciation, confectionary and hospitality practices, Rosemann began her career as a commis chef at the Rhodes in the Square restaurant in London, a French-influenced fine-dining establishment led by celebrity chef Gary Rhodes. See what Master Sommelier Virginia Philip pairs with Rosemann's creative menu.