The charter yachts with top chefs

Stats: 46m, Brodosplit, 2017, 12 guests, 10 crew

Chef of the 46m motorsailer AIAXAIA, Karlo Kaleb honed his culinary skills in Split, Croatia where he grew up. After being mentored by some of the most prominent names in Croatian cooking, Kaleb developed a certain nous for cooking. On board, Kaleb employs simple, seasonal flavours and bases the cuisine solely on locally sourced Croatian ingredients. Since most of AIAXAIA's charters take place in Croatian waters, he makes a point of collaborating with local farmers, cheesemakers, fishmongers and butchers. “Every year we work more or less with the same seasonal ingredients. It’s a win-win situation,” he says.

Summer/Winter cruising destinations: Mediterranean (Eastern and Western)/Mediterranean (Eastern) 

AIAXAIA is managed for charter by Camper & Nicholsons 

Stats: 76m, Oceanco, 12 guests, 22 crew

Andrew Reagen has worked across some of the most famous yachts in the world during his 16 years at sea, including the 126m Lürssen superyacht Octopus, and now works as the head chef on board the 76m yacht Wheels. Making diners part of the experience is important to Reagen, with guests invited to come along to the food markets to help create the menu for the evening. Built by Oceanco, this superyacht offers 2,000 GT of interior space for luxury amenities including a private cinema, a split-level master suite with a a mezzanine-style study, a fully equipped gym and a main saloon that can convert into a club complete with disco lights and smoke machines. There's also an abundance of lounging on the sundeck to unwind and a vast array of water toys for maximum entertainment.

Summer/Winter cruising destinations: Mediterranean/Caribbean & Bahamas

Wheels is managed for charter by Fraser

Stats: 66m, Delta Marina, 12 guests, 19 crew

Jack Robson-Burrel has been a head chef aboard Invictus for a year having started as a sous-chef two years ago. Robson-Burrel trained in the UK, completing his apprenticeship at the Ritz Hotel in London, working his way up in restaurants and transitioning into the world of yachting at just 22 years old. This season will be his first to be head chef for charter on board Invictus. With incredible volume over her six spacious decks, Invictus features expansive deck spaces for a variety of dining options, from breakfast on the sun deck, to lunch by the dip pool. With space for up to 22 people around the impressive owner's deck dining table, Invictus offers plenty of opportunities to create memorable tasting experiences on board.

Summer/Winter cruising destinations: Mediterranean

Invictus is managed for charter by Burgess

Stats: 62 m, Oceanco, 2002, 10 guests, 15 crew

Lucky Lady’s head chef Ruan Tait’s love for food was influenced heavily by his growing up in South Africa. Having worked in some of Cape Town’s top restaurants before finding the world of yachting, no request is too large or obscure for Tait. He prides himself on being at the ready for any type of scenario. Lucky Lady is an impeccably decorated yacht built for long-range cruising and luxury. Her immense sundeck is an alfresco paradise featuring spaces for dining, entertaining, relaxing and sunning. The oversized waterfall hot tub is a favourite feature of all guests. Adventurous guests will enjoy the fleet of water toys providing endless entertainment.

Summer/Winter cruising destinations: Mediterranean/Caribbean & Bahamas

Lucky Lady is managed for charter by Fraser

Stats: 45m, Feadship, 2008, 12 guests, 9 crew

Head chef of Bella Matthew McKay studied cookery as a young adult before entering the yachting world by chance. With Japanese and Asian cuisine as his passion, McKay loves to assess his guests’ palettes and experiment with new flavours and methods to create a unique experience for everyone who comes aboard. Bella boasts plenty of crowd-pleasing features including a Jacuzzi located on the sundeck, which is surrounded by a semi-circle of plush sun loungers. Bella also has a palatial bridge deck aft with direct access to the sundeck, along with a delectable lounge area and an elegant al fresco dining area.

Summer/Winter cruising destinations: Caribbean Sea

Bella is managed for charter by Camper and Nicholsons

Stats: 38m, Oceanline, 2009, 12 guests, 6 crew

One Blue’s head chef Marijo Gotovac incorporates his love for home-cooked, fresh food he enjoyed growing up and puts it into what he creates for his guests on board. Having worked in kitchens across the world, he has a diverse experience that allows him to transfer his love and passion for food to the plate. On board, One Blue features an exterior designed by the renowned Frank Mulder with modern, sleek lines. The spacious saloon is cosy and comfortable, leading to the formal dining area with seating for 12 guests.

Summer/winter cruising: East/West Mediterranean including: Croatia, Naples, Sicily, Riviera, Corsica & Sardinia

One Blue is managed for charter by Ocean Independence

Stats: 42m, Holland Jachtbouw, 2010, 10 guests, 9 crew

Fabulous Character’s head chef Keith O’Dell has 15 years’ experience in the industry, and is passionate about going above and beyond for his guests to introduce them to foods from around the world. Fabulous Character offers accommodation for 10 guests across five luxurious suites and is the perfect charter option for a large family or a group of friends who wish to share. Notable features aboard Fabulous Character include a central spiral staircase in marble, which connects all three decks, and her beach club at the transom, which can also be set up as an outdoor gym.

Summer/Winter cruising destinations: Caribbean Sea

Fabulous Character is managed for charter by Camper and Nicholsons

Stats: 47m, Christensen, 12 guests, 9 crew

With a passion for serving up the best, chef Hardie believes a great charter chef is one that delivers both great family-style sharing at the table food, as well as the extravagant, restaurant-quality three-course menus. Hardie is head chef on board the 47m Zeal, is a stylish yacht with a timeless, elegant and light filled interior. In addition to the main and bridge aft decks, Zeal offers extensive outside spaces including the sundeck which features a four-person oversized sun bed, Jacuzzi, barbecue and lounge seating. Zeal also features one of most extensive toy lists on the market including a slide, an in-water swimming pool and plenty of kitesurfing and Scuba gear.

Summer/Winter cruising destinations: Bahamas and the Caribbean

Zeal is managed for charter by IYC Yachts

Stats: 55m, Amels, 2017, 12 guests, 13 crew

"'That’ll do' is not in my vocabulary", says Richard Lewis, head chef on board Lili. After stepping aboard a 50 metre Mangusta in 2011, he went on to cook on board 91.44 metre classic superyacht Nahlin, and the 58 metre Illusion V, before setting foot on Lili in 2017. A master of global cuisine, one night you might find your tastebuds transported to the foothills of mid-west Japan, and the next, to the bustling markets of Delhi. Yet, there's no fear of overindulging on board Lili, as she's equipped with a full gym and a four-metre pool with counter current jets.

Summer/winter cruising: West Mediterranean/Indian Ocean

Lili is managed for charter by Imperial

Stats: 45m, Feadship, 2007, 12 guests, 6 crew

Harle’s chef Sebastian Springer won the 2018 Culinary Contest at the Antigua Charter Yacht Show with his 1920’s inspired dinner party menu. He began with an amuse bouche of seared scallops with kimchi and a tuna ceviche starter, followed by a K2 beef fillet served with a peppered glaze and truffle. After dinner, guests can retreat to the sun deck Jacuzzi flanked by sunpads, or work off dinner on the water. Harle's catalogue of water toys include two laser sailing dinghies, SeaBobs, waverunners and an eight-person inflatable island.

Summer/winter cruising: Mediterranean/Caribbean, British Virgin Islands, Turks and Caicos

Harle is managed for charter by Northrop & Johnson