Cooked Aboard — Private Yacht Chef in Miami, FL
Charters, Dinners and Provisioning
Owner-run boats and charters both welcome. The captain runs the boat; we run the galley.
Built for Small Kitchens That Move
A galley has two burners, a fridge under the counter and a floor that tips. Pelloquin plans every menu around that: braises and marinades done ashore the day before, nothing that needs a deep fryer, and plates that hold up when the boat rolls. Eight seasons cooking on boats from thirty-eight to ninety feet.
- ✓Prep done ashore
- ✓Menus sized to the galley
- ✓Everything stowed and secured
- ✓Galley left clean
How We Work on Your Boat
Power first
We ask the captain about the generator, the stove and the fridge before we write a menu.
Nothing loose
Knives, bottles and pans stowed every time the boat moves.
Fish from the dock
Bought from local fish markets the morning of the trip when the catch allows.
The captain's timing
Lunch at anchor, dinner at sunset — timed to where the captain wants to be.
Off with the trash
Every scrap and bottle comes off the boat with us.
The Fridge Is Full When You Board
Book provisioning on its own or with a chef. Send the guest count and the days aboard, and Pelloquin shops, stows and labels the day before: breakfast basics, snacks, water and ice, and the ingredients for every meal on the menu. Fish waits for the morning market and is delivered to the boat before you board.
- ✓Shopped the day before
- ✓Stowed and labeled
- ✓Receipts at cost
What Guests Say
We used to bring sandwiches on the boat. Now lunch is grilled snapper and a citrus salad at anchor off Key Biscayne, and nobody wants to go back to the dock.
Three days down to the Keys and back. The galley is the size of a closet and every meal still came out like a restaurant's.
Our captain said it was the first chef who asked about the boat's power before asking about the menu.
Yacht Chef FAQs
Do you crew or captain the boat?
No. The owner, the captain or the charter company runs the boat. We cook, serve and clean the galley.
How small a galley can you work in?
Two burners, a sink and a fridge is enough for lunch for eight. Bigger trips need more fridge space, which we'll ask about.
What about seasickness?
The menu leans on dishes that are good cold or at room temperature on rough days. Lighter plates are always an option.
Who stocks the bar?
You or the charter supplies the drinks. We'll chill and pour them, and point out which bottles suit the menu.
How do allergies work at sea?
Tell us about every allergy aboard when you book. There's no shop at sea, so the menu and provisioning are planned around them before we leave the dock.
Which marinas do you work from?
Miami Beach, Coconut Grove, Key Biscayne, Bal Harbour, Brickell and Fort Lauderdale. Ask about others.
Plan the Galley
Date, boat, marina and guests. Pelloquin replies within a day.