Beyond 'super': unique yacht design with Burgess
Redefining dining at sea
Published 01 octobre 2025
Dining on board isn’t just a detail – it’s part of the main event. Drawing inspiration from each cruising region, our chefs – supported by their talented crews – craft culinary journeys that bring destinations to life.
We spoke with several of our superyacht chefs to uncover their philosophies, inspirations, and the unforgettable dining experiences they create for guests.
fire, flavour, and flow
RENAISSANCE: Chef Andrew Elliot
For Chef Andrew aboard RENAISSANCE, cooking is about connection – to guests, to place, and to the elemental power of fire. His approach centres on bold flavours, seasonal produce, and elevated simplicity.
Andrew has been cooking since he was 14 years old, and his travels are reflected in his menus. ‘I’ve been cooking for 23 years, with 10 of those years in yachting. South-East Asian cuisine is one of my favourites – their repertoire of food is incredible; you can never stop learning from it.’
His passion extends far beyond the galley. ‘My favourite part of the job is the guest interaction,’ he says. ‘Being able to cook in front of clients, seeing what they love first hand and being able to create their favourite dishes is one of the biggest highlights. It helps us as a galley team to evolve throughout the charter, making every dining experience special.’
With multiple options for dining experiences including a pizza oven, sushi bar or on deck BBQs, up to 36 guests are spoilt for choice. ‘When we finally put the dishes on the table, it could represent months of work or be the result of inspiration yesterday.’ Either way, the food is as exquisite as you will find it anywhere in the world, and tailored to your palate.
Whether in the Mediterranean or the Caribbean, he tailors his menus to the moment – from sun-soaked tomatoes and Sicilian citrus to island lobster and tropical fruit – creating dining experiences that are both relaxed and refined, wherever the journey leads.
MADE FROM SCRATCH, MADE WITH LOVE
KATHARINE: Chef Belinda
Chef Belinda on board KATHARINE takes pride in a deeply personal, hands-on philosophy. ‘Everything I put on the table is made from scratch,’ she says. ‘From the bread and jams to the ice creams – I cook food I’d want to eat myself: clean, fresh, and made with love.’
KATHARINE offers three distinct dining settings – a sun deck table with a lazy susan, a long bridge-deck table with sweeping views, and a formal indoor dining room – each designed to suit the mood of the occasion.
When it comes to menu planning, Belinda begins with the guests’ preference sheets but quickly builds trust. ‘Often after a few days, they just say “carry on doing what you’re doing” – and that’s when I really get to surprise them.’
Cruising Croatia over summer, she drew inspiration from simple yet exceptional local produce. ‘The tomatoes there are incredible,’ she says, ‘perfect for salads, salsas, or sauces. And salt-baked sea bass is always a showpiece.’
Her repertoire spans the globe, thanks to time spent training at Tokyo Sushi Academy, Bangkok Cookery Academy, and in Mexico. From Michelin-level desserts to comforting sticky toffee pudding, every meal is designed to delight. ‘Honestly, I hope every single meal is a special dining experience,’ she smiles.
PRECISION WITH HEART
GIGIA: Chef Jurgis Merksaitis
For Chef Jurgis Merksaitis, exceptional meals begin with exceptional ingredients. His style aboard GIGIA is refined yet approachable, elevating classics with thoughtful creativity.
‘The real magic often happens out on deck,’ he says, noting the owner’s deck aft dining area, which seats 18 against a backdrop of sweeping sea views.
Menu design begins with detailed preference sheets, but Merksaitis goes beyond dietary requirements. ‘I want to know favourite dishes, restaurants, comfort foods – even childhood favourites. Then I can reimagine them with a twist and add surprises.’
In Greece over summer, his cooking reflected the essence of the region: vibrant tomatoes, fragrant herbs, silky olive oil, and just-caught seafood. Guests were treated to dishes like deconstructed Greek salad with tomato consommé, grilled octopus finished over hot coals, and lobster cooked over fig leaves.
He also experiments with themed tasting menus based on a single ingredient or region. ‘Each charter is unique – fast-paced or laid back – so the culinary journey should match that energy,’ he explains.
MARKET-DRIVEN MEDITERRANEAN
C2: Chef Daniel Spina
On C2, Chef Daniel Spina brings a ‘zero kilometre’ philosophy – sourcing directly from Ibiza’s markets and the Balearic Islands to deliver seasonal, Mediterranean-inspired cuisine.
‘Respect for the product comes above all else,’ Spina says. ‘Everything is product-driven, market-based, and local whenever possible.’
Dining on C2 is often an event in itself. Guests might enjoy a themed dinner on the flybridge, complete with creative decorations from the crew, or a surprise beach lunch where Spina arrives by tender with freshly prepared dishes.
His menus balance guest preferences with regional flair: pasta vongolé, salt-crusted fish, beef cheeks slow-cooked in red wine, or vibrant watermelon gazpacho. ‘Flexibility is key,’ he explains. ‘I adapt daily to guest moods, whether it’s a refined tasting menu, family-style paella, or homemade chicken nuggets for the kids.’
For dessert, Spina draws on Spanish tradition with almond gató, crema catalana, and house-made ice creams.
Dining without boundaries
From the smoky intensity of binchotan-grilled seafood to the delicate elegance of reimagined Greek salad, these chefs prove that superyacht dining is about far more than fine food – it’s about storytelling, surprise, and a seamless connection between place, plate, and people.
Have we tempted your tastebuds?
From sunrise breakfasts on deck to fire-grilled dinners on a secluded beach, dining at sea is an experience like no other. Get in touch with our charter team today and begin planning your next adventure.
To find out more about Burgess’ yachts for sale and yachts for charter, please contact a Burgess broker. Alternatively, get in touch with one of our offices directly: London, Monaco, New York, Miami, Singapore or all other locations.
- Yachts, prices and availability are correct at the time of publication.
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