A chef's table at sea
From morning markets to midnight tasting menus: a day in the galley aboard Nerissa.
Life on board · 14 March 2026 · 4 min read
Nerissa's head chef begins her day at five, on the tender, heading for whichever harbour has the best morning market.
By the time guests wake, there are figs from the hills above Positano, langoustines from the night's catch and bread still warm from the galley oven.
“The sea writes the menu. I only translate it.”
Dinner might be a barefoot barbecue on a sandbar or a twelve-course tasting menu with paired wines from the yacht's cellar. Most often, it is both within the same week.
Amara Okafor
Charter Director
