Yacht Catering Dubai

You or your charter operator arrange the yacht. We coordinate the menu, chefs, waiters, loading, service and clear-down around the vessel and itinerary.

Cooking onboard happens where the yacht facilities and operator permit it. Some work is finished on land and loaded in the captain’s window so the galley is not asked to do a restaurant’s job.

A chef can handle the meal while you stay with your guests. That is a party on the water for a day or evening — not a standing household plan.

Waiters can run welcome service, canapés, buffet, table service, drinks where booked, clearing and guest support. The 113-guest examples name the waiters in those quotes. Your written proposal sets the team for your headcount.

A bartender is available where the operator allows alcohol. A bartender with a full bar station is AED 1,800; a bartender alone is AED 1,200. That is an extra, not inside the food rate.

A grill is lit only when the vessel and the captain permit a safe patch of deck. If they do not, we do not light it.

Birthdays, corporate days, proposals, family gatherings and client entertaining use the same product: food, chefs, waiters and service on the yacht.

Most charters we cook for board at Dubai Marina, Dubai Harbour, Palm Jumeirah or JBR. We also load at Bluewaters or Dubai Creek when the vessel is there and the captain gives a window.

Two to four weeks is comfortable. Peak season from November to March, a large charter, or a New Year yacht catering Dubai night is safer at six to eight weeks. Send the date even if the menu is not finished.

Halal is the default. Allergies and other diets belong in the brief before we write the menu.

Date, marina, guest count and the kind of day. How you want to eat helps — delivery, chef, canapés, buffet, grill or seated dinner. Yacht name or size helps. You do not need a finished menu.

The menu is designed around the fridge, oven and deck on that yacht, so the food works onboard rather than only looking good on paper.

Quotes carry a minimum headcount. The final number is locked 2 days before the event.

Buffet setups are adjusted or elevated displays removed for safety. The captain’s call beats the table plan.

Glassware, plates, cutlery and napkins are included where the proposal names them. Setup is part of the service plan, not a separate hunt for suppliers.

Galley and service areas are cleared according to the agreed plan and the captain’s timing.

Larger days can include an event or service manager who briefs the team, coordinates boarding, times food around a speech and owns the floor plan. Smaller days may not need a separate manager. The written proposal says who is onboard.

The 113-guest Harbour quote offered chicken shawarma, Mexican, pasta or burger, with two station chefs as a separate AED 720 line. Carving, dessert, coffee, noodle and robata stations are written when the vessel and captain allow it. Open flame is a captain’s call.

Vegetarian, vegan and gluten-free guests are planned when they are in the brief before we write the menu. Halal is the default. Live stations and canapés can be adapted. Corporate days often need labelling and a dietary collection in advance.

DJ and sound can sit in a full event-management brief where the yacht operator allows it. It is priced separately. If the yacht already has sound, we coordinate rather than duplicate.