A taste of superyachting

It’s no understatement to say that one of the highlights of enjoying time aboard a superyacht is the exquisite food prepared by the chefs. Catering to all tastes and desires, from healthy breakfasts and light lunches to magnificent multi-course taster menus, the galley is a central part of the experience and the journey. What’s more, the notion of extravagant requests for niche foods flown in from all corners of the world on a whim are becoming a thing of the past, with superyacht chefs opting for fresh and local produce and stretching their culinary creativity in the process. It’s a trend that is encouraging a new generation of superyacht chefs, who in turn are thrilling a new generation of superyacht guests.

“I started cooking when I was 12,” begins Takis Papayiannis. “I remember preparing breakfast for my entire family just for fun and I also loved grilling on the barbecue with my dad in the countryside. This continued as I grew older, cooking for my friends and experiencing great satisfaction at seeing their faces light up with happiness from what I had prepared. I loved cooking, travelling and making people happy so becoming a chef was a one-way street for me, combining all my passions.”

Greek-born Papayiannis serves as Chef aboard the 95 metre superyacht O’Pari, ably assisted by Assistant Chef Steliyan Dimitrov and Pastry Chef Eleftheria Kolliaki. Between them, they create not only masterpiece dishes, but also incredible experiences for the yacht’s guests that augment the sense of journey while they are aboard.

“I love fresh flavours and light dishes, but fish and seafood are my absolute favourites,” Papayiannis beams. He recalls a day when he decided to cook a tuna and a snapper – which the crew had caught with the guests – on cedar wood boards over a barbecue on the beach. “Everybody loved the unique taste of light smokiness combined with the freshness of the fish,” he enthuses. “It was amazing, and most importantly all of it was taking place on the beach close to the guests’ table so it was a very interactive experience! Guests often want to learn how to prepare some of the recipes,” he adds, “so we have cooking lessons and even cooking contests, which is something everyone really loves and enjoys.”

Cooking on board a superyacht is not without its challenges, however. “A yacht, even a superyacht, usually features a smaller kitchen and fewer cooks compared to the kitchens of a hotel or a restaurant,” says Papayiannis. “If you need an ingredient, you do not have the ability to head to the nearest grocery store anytime to get it. So, better organisation, planning, experience and improvisation are the necessary factors for cooking high-quality food on board.”

That need for skill and improvisation mirrors a growing trend in food toward locally grown and sourced fresh produce, in turn fuelled by an increasing demand for fresh, healthy food options. For superyacht chefs, it means a perfect conjoining of their own journey of development as cooks working with whatever is in season and available nearby, their inventiveness, and their learning of and appreciation for different regional cuisines. “I always like to discuss the menus with our guests, and propose new dishes and styles according to location, products, season and definitely taking their mood into consideration,” says Papayiannis.

“Healthy eating started as a trend but nowadays has become a necessity for many people who are fed up with meat and unhealthy food,” he continues. “Thankfully Mediterranean cuisines – and especially Greek cuisine – are among the best in terms of healthy and tasty choices and it’s part of our daily menu on O’Pari since everyone can find something to enjoy.” Vegetables and grains are a big current trend, he offers, adding: “Fresh, tasty ingredients, healthy and raw dishes have become very popular in the last few years and are here to stay.”

It circles back to Papayiannis’s love of travel and food, and the opportunities that superyachts have given him to indulge in both. “Bringing to life delicious dishes inspired by the Mediterranean’s flavours is the most fun part of the job,” he says. “Reading, travelling and tasting new things all contribute to creating a tasty and healthy menu. As a yacht chef you always have to respect your guests’ preferences and the most important element is winning their trust. When this happens, the sky is the limit.”

“My favourite destinations include Italy, especially the south – I love Sicilian open-air food markets, and I try to go every morning to get fresh fish, seafood and vegetables,” he enthuses. “I also like southern France, where I can find top-quality gourmet ingredients. And last but not least are the Aegean islands, where local small-scale producers and fishermen provide me with anything from organic eggs and seasonal fruit and vegetables to fresh lobster and tuna.” The most unusual ingredient he found was offered to him by a fisherman on the island of Milos. “It is a shell known for many years among fishermen for its unique taste, which is impossible to find on the market,” he says.

This also speaks to an additional benefit which superyacht chefs such as Papayiannis are helping to propagate with their drive toward fresh local produce, and those benefits are being reaped both by guests and by communities alike. “Sustainable sourcing and local ingredients are synonymous with freshness and top quality,” Papayiannis explains. “The bonus is that by buying local and sustainably sourced food, our children can live on a better planet. Plus,” he concludes, “it is helpful for local economies to grow stronger and continue producing.” It’s a journey that we can all enjoy being a part of.