In Outdoor & Destination Dining
Yes — yacht catering menus in Dubai are customised per trip, including allergies, halal requirements and vegetarian or vegan guests. What makes it different from land-based catering is the galley: limited storage, limited cooking equipment and no room for last-minute substitutions, so the dietary brief needs to reach the chef before provisioning, not on departure day. myCHEF provides the food, chef and onboard service only — never the vessel itself. Start from the yacht catering page in Dubai and send the brief below with your charter details.
What to collect per guest
| Requirement type | What to tell the chef | What gets planned |
|---|---|---|
| Allergy | The exact allergen and severity | Separate preparation and plating |
| Religious requirement | Halal-first or equivalent, in writing | Whole-menu compliance, not substitutions |
| Preference | Vegan, vegetarian, dislikes | Parallel dishes in the same menu |
| Medical diet | Written guidance from the guest's own professional | Cooking to the written plan only |
The galley is the constraint
A yacht galley usually means one cooktop, limited fridge space and no separate prep area. Menus are therefore built around fewer, better components: dishes that share base ingredients, cold courses that need no heat, and plating that works in a moving kitchen. A detailed five-course menu with twelve separate components is harder onboard than it is in a home kitchen — a good brief lets the chef propose what the galley can execute well.
A worked example (hypothetical)
Ten guests, a day charter. The brief lists one coeliac guest, a halal-first requirement for four and one vegan. The chef builds a menu where the main courses are naturally gluten-free, the halal proteins anchor the shared dishes, and the vegan guest gets a parallel course from the same ingredients rather than a separate shopping list. Provisions are bought once, with no substitutions needed at the marina.
Next step: send the guest count, trip length and dietary notes when you enquire through the yacht catering page — the brief reaching the chef before provisioning is what makes customisation possible. For related reading, see briefing a yacht chef on galley details and planning a mixed-diet menu.
