Yacht Charters Partnership Dubai
Private chefs and catering packages for yacht charters, with menus, loading and service tailored to the vessel and itinerary.
Why Partner
The food has to match the boat, not a restaurant floor plan.
Offer your charter guests a private dinner, sunset canapés or an agreed deck grill. We plan around galley facilities, chilled storage, boarding and the captain’s schedule. Any commission or packaged rate is confirmed in writing with your charter team.
Client reviews
Client reviews
Read our clients’ experiences before you plan your booking.
Previous Work · myCHEF
Yacht tables and catering details.
Yacht table settings and a canapé presentation from our previous work. Take a closer look at details you could discuss for your own occasion.
Yacht dining table with the marina visible beyond the deck
Close view of a white and gold place setting on a yacht deck
Long dining table set on a yacht deck with coloured lighting
Long yacht dining table with gold chargers, flowers and glassware
Yacht deck table set with white chairs and floral centrepieces
Vegetarian canapé selection in a myCHEF presentation box
Partnership Benefits
What You Gain
Onboard cooking that fits the galley
Menus written for limited oven, grill and fridge space. Much of the work is done on land before boarding.
A food line you can add to the charter
Canapés, a grill, or a seated sitting in the saloon. Quoted as its own line, not hidden in the boat rate.
Dock-to-deck logistics
Arrival, security, parking and loading agreed with the crew. Unusual access is a separate line.
Your brand or ours
We can sit as a recommended partner or work under your name, as the agreement says.
Terms before the first cruise
Referral commission or an integrated charter-and-catering package. Nothing starts on a handshake.
How It Works
Simple Partnership Workflow
We agree a menu and service level that fits your fleet and typical charters.
Your team offers the food package when the charter is booked.
We coordinate provisioning, boarding and onboard service with the crew.
You receive the reporting and payment named in the agreement.
From the berth to the table
Build the food plan around the actual vessel.
Share the charter details first
Send the vessel, marina, guest count, boarding time, departure time and charter duration. Identify the operator’s contact and the captain’s requirements. A quotation needs the confirmed boat’s facilities rather than the nominal passenger capacity alone. Our yacht catering service explains how menus, staffing and onboard arrangements are planned together.
Clarify whether the guests want food delivered before boarding or a team to prepare and serve during the cruise. Those formats have different loading, equipment and staffing needs. The food package should describe which one the guest is purchasing.
Check the galley and service space
Confirm usable refrigeration, reheating or cooking equipment, power, work surfaces and the space available for serving. Tell us whether guests will sit to eat or move between decks. Live cooking is only an option when the vessel and operator permit the equipment and setup. A shore-based preparation plan may be more suitable for some menus and charter lengths.
Allow time for boarding and handover
Agree security access, parking, the route to the berth and the loading window with the operator. Crew instructions and departure timing take priority in the plan. Identify who checks the delivery or welcomes the service team, and who receives any storage or serving instructions. These details are particularly useful when several charters use the same vessel in one day.
The three-hour food service timeline is a planning example. Adjust it to the actual itinerary, guest needs and captain’s instructions rather than treating it as a fixed schedule.
Confirm changes before the charter
Guest numbers, menu changes, dietary requirements and sailing arrangements affect the food plan. Agree the deadline for confirming each item and the contact who can approve a revised quotation. Your agreement should also explain what happens if the operator changes the vessel, departure or charter. Ask for the applicable booking terms when reviewing the proposal.
Questions before you begin
The culinary quotation covers only the items expressly listed. Yacht hire and operator charges remain separate unless an integrated package has been agreed in writing.
Discuss the bar service options alongside the operator’s rules. Staff, equipment, beverages and any venue requirements must be confirmed in the written scope.
Become a myCHEF Partner
Let us discuss how a tailored partnership can add value to your clients and your business.
