Cellar & Galley

Five great rosés to have on board, always.

Micail Swindells and Dom Horsey form a dynamic culinary duo on board Go.

A charter chef and a master sommelier serve up the perfect pairings

Behind the scenes with the chef of 180-foot Amels Elixir

Meet the man behind the meals on board the 185-foot Delta My Seanna

Chef Simon Phillips knows gourmet, even when it comes to cooking for canines.

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.

From the prep station to primetime, for celebrity chef and restaurateur Emeril Lagasse, it’s all about the love.

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.

Hungry? Here’s where to find great food along the Indian Creek Waterway and at the Island Gardens Deep Harbour marina on Watson Island.

Meet Chef Brent Ryals, M/Y RHINO

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.

A chef and a Master Sommelier serve up the perfect pairing

A Master Sommelier on the staff of Yachts International and a new brand of high-end vodka well worth checking out. In this issue, Yachts International gets spirited!