Yacht Chef in Miami
From $200 per guest, $2,000 minimum per charter. Your final quote, groceries included, comes within 24 hours. A yacht chef in Miami is a private chef who cooks aboard your charter: I plan the menu around the boat, shop dockside that morning, cook every course from scratch on board, and clean up before you're back at the marina.
- Michelin-level courses cooked from scratch on board — not trays delivered to the dock
- Provisioning planned around the boat's kitchen and the route
- Sushi-grade fish and a raw bar when the cold storage supports it
- No deposit until you approve the menu and the quote
What does a yacht chef in Miami do on board?
I cook the entire event aboard — a dinner at home, adapted to a small kitchen and a moving floor: a menu written for your guests and the conditions, ingredients sourced dockside that morning, every course cooked from scratch below deck, and the galley left in order before the charter ends.
Late afternoon off Key Biscayne, the boat swinging on its anchor. The first course goes out cold while the light is still high; the main comes off the heat as the sun drops behind the skyline. By the time you turn for the marina, the counters below are clear.
How does cooking in a yacht galley work?
Planning, not improvisation: the work happens before you cast off.
- The walk-through — I confirm the stove, oven, refrigeration, and counter space, day-boat or crewed yacht.
- Prep timed to the dock — what needs a full kitchen is prepped dockside; what's finished aboard plates cleanly.
- Cold storage and the route — provisioning matched to hours out; raw fish only when the chill supports it safely.
- Service that fits the deck — lunch at anchor, lighter courses underway, the main course at sunset.
If the boat can't support a dish safely, I say so before the charter and propose the version that will.
What does a yacht chef cost in Miami?
The same math as a dinner ashore: a per-guest chef's fee, a minimum per charter, groceries included in the final quote. The boat doesn't change the per-guest price; the headcount, the course count, and the route do.
| The charter | What shapes the quote |
|---|---|
| Sunset dinner for two | A menu for two, sourced dockside that morning — priced at the minimum |
| Day charter | Course count, the kitchen you have, how the route paces service |
| Full-day charter | Cold storage, sourcing level, whether you want a server on deck |
| Multi-day stay | Length of the stay and provisioning planned around the route |
Full pricing breakdown →private chef cost in MiamiDinner ashore →private chef for a dinner party
Do you bring everything, or does the boat provide it?
I bring what a galley doesn't reliably have — knives, core tools, specialty equipment — and plan around what the boat does: stove, oven, and refrigeration are confirmed in advance. If the charter company has its own crew, I coordinate with them before the day.
When should you book a yacht chef in Miami?
As early as the date is set, and earliest for the October-through-April season, when charter weekends, Art Basel week, and holiday outings compete for the same dates. Summer is quieter on the water. Send the date, the headcount, and the boat; I confirm availability and menu fit before anything is promised.
Where in Miami do I cook aboard?
I cook aboard charters out of Miami, Miami Beach, Coconut Grove, Key Biscayne, Fort Lauderdale, and Palm Beach marinas — across Miami-Dade, Broward, and Palm Beach counties.
Yacht chef in Miami — frequently asked questions
How much does a yacht chef cost in Miami?
My fee starts from $200 per guest, with a $2,000 minimum per charter, and groceries are included in your final quote. That covers menu design, dockside sourcing, cooking from scratch on board, plating, and cleanup. You receive an exact quote within 24 hours.
Can you cook a full meal in a yacht galley?
Yes — from compact day-boats to full crewed yachts. I confirm the stove, oven, refrigeration, and counter space before the charter and build the menu to fit. Prep that needs a full kitchen is done dockside; the rest is finished aboard.
Can you serve sushi or a raw bar on board?
Yes, when the boat's cold storage supports it safely. Sushi-grade fish and raw-bar items are sourced the morning of the charter and handled to temperature, confirmed at quote stage against your route length and the chilled space on board. Caviar and other rare-by-request items are confirmed with you first.
Can you cook on a yacht charter during Art Basel?
Yes. Art Basel week is one of the busiest weeks on the water, so send the date early. The rate is the same as any other charter; I confirm availability and menu fit before anything is promised.
What's the largest group you cook for on a charter?
It depends on the boat and its kitchen. I always cook with a sous-chef, and for larger parties a bartender or server can be added and included in your quote. Send the boat and the guest count.
Do you bring your own knives, equipment, and plates?
Yes. Knives, core tools, and specialty equipment travel with me, plus a base set of plates and serving pieces sized to your guest count and the storage on board. For larger charters I coordinate a rental delivery to the dock.
Why is there a $2,000 minimum on a yacht charter?
Every charter is one production for one client: a menu for your day on the water, a morning sourcing dockside, the cooking aboard, and the cleanup after. The minimum reflects a full day dedicated to a single charter — published here, not hidden inside a quote.
What will your charter cost?
Tell me three things — the date, the headcount, and the boat. You'll have a menu direction and a custom quote within 24 hours. No deposit until you approve both.
Send your dateA 5.0 Google ratingPrefer to talk?+1 (954) 940-2459Planning an evening ashore?Private chef in MiamiOr start atThe StaverCharter agents and brokers →write to chef@thestaver.com