A large, multi-course menu served in the salon in the evening requires meticulous preparation and a place where the chefs and their assistants can work undisturbed. After all, when the guests adjust their chairs at the dining table, there should be no trace of the hectic pace between the bouillabaisse, lobster and gently cooked beef. On most mega yachts, the chopping, steaming and pureeing takes place in a professional galley on the lower or main deck - a room the size of a suite, almost entirely in stainless steel and flanked by a galley for serving or for a snack in between.
On the superyacht, designers take care of the galley
This is still the first choice for professionals like Mykhailo Chekan, who is currently catering for charter guests on "Nuri" (40 m): "A visually appealing galley is nice, but a stainless steel interior is much more practical for professional use, as it is durable and easy to maintain, especially during long working hours."
Nevertheless, the cosy workspaces have their fans - superyacht galleys that resemble the kitchens of a villa, often with fronts in white or oak, often with a seating area. Exclusive design is very much in demand, which is why Austrian specialist Martin Steininger fitted out the "living" galley of "Maverick" (44 m): "The kitchen blends seamlessly into the interior and becomes the communication centre on board."
Fresh pizza from the oven
Another trend, which can be seen on the "Renaissance" (112 m) or "Kismet" (122 m), are cookshops on the outside deck, which go far beyond the equipment of a bar with an icebox with a grill station and Italian pizza oven and allow the ingredients for a dinner evening to be created live.
And what happens on the smaller superyachts around 20 to 30 metres? An open galley in the centre of the saloon, as on the Sirena 78 (25 m) or the Ferretti Infynito 90 (27 m), where the chef works as if on a stage and chats with guests who are leaning against the counter or enjoying their first course at the dining area while stirring. The owner himself often picks up the wooden spoon here.
Superyacht-Galley: The chef works his magic with the Thermomix
What a good superyacht galley needs to offer is space to work and generous storage space - and the right tools. For Mykhailo Chekan, in addition to a versatile oven, this includes an appliance that amateurs like to hide but which has nevertheless become a star: the Thermomix. German brands play a role in floating kitchens, such as the manufacturer Rational from southern Germany. Miele, on the other hand, concentrates on laundry care and crockery cleaning in the professional sector.
For cooking and baking, the brand relies on cookers and ovens from the demanding domestic market and therefore on appliances that are installed on Princess, Sunseeker or Azimut series yachts with lengths of around 25 metres. "Combination appliances work well, such as ovens plus microwaves or steam cookers," says Carlo Rodriguez, project manager for the marine sector at Miele, "for larger superyachts, we supply wine fridges, for example."
Blazing coal fire on the deck of the superyacht
What continues to impress guests on board the superyacht is the barbecue - be it with real charcoal blazing in an almost nostalgic-looking, portable Konro wooden box or very cleanly with a Teppan Yaki. These ultra-flat, tray-like stainless steel plates heat up via induction and usually work on deck. Vegetables or meat sizzle in front of the hungry guests and are cooked to perfection and served to the table in just a few seconds. Bon appétit.
