Fine dining at sea, executed at every service.
Our four-level culinary curriculum treats the yacht galley as a Michelin pass — classical technique meets the demands of cooking at sea for HNW guests.
Food prep & galley fundamentals.
Essential knife skills, mise en place, food safety, and HACCP compliance — the building blocks for confidently running a compact, high-pressure galley.
Provisioning & crew cooking.
Sourcing ingredients in foreign ports, inventory rotation, and balanced crew menus. Graduates run a tight galley that feeds guests and crew with care.
Fine dining plating & technique.
Tasting menu construction, modern plating, sauce work, and advanced technique — for cooks ready to deliver Michelin-level guest experiences.
Head Chef & galley management.
Team leadership, menu development, budgets, and supplier relations — the operating system for running a 50m+ culinary department. The pathway to Head Chef.
LEVEL 01
Food prep & galley fundamentals.
Galley Assistant
LEVEL 02
Provisioning & crew cooking.
Crew Cook
LEVEL 03
Fine dining plating & technique.
Sous Chef
LEVEL 04
Head Chef & galley management.
Head Chef
Each level builds into the next — from Galley Assistant to running the culinary department of a 50m+ private yacht.