A leisurely lunch after a swim. Fresh seafood shared on deck. Dinner overlooking the evening skyline. Chef Tasos plans, provisions and cooks for your time aboard, on day charters across Biscayne Bay and longer trips to the Keys and the Bahamas.
The menu is agreed, shopped and prepped before you board, and the day is planned with your crew. What arrives at the table is the standard Chef Tasos sets ashore.
Menu planning and provisioning — the menu agreed in advance, then shopped and prepped ashore.
Prepared and plated to suit the galley — cooked on board where the galley allows, finished aboard where it does not.
Service arranged around your itinerary — courses timed to the day as it runs.
Coordinated with your captain and crew — boarding time, galley access, power and stowage confirmed beforehand.
Dietary requirements discussed in advance — agreed with you before we shop.
We meet you at the dock with everything the menu needs, whether the day is a cruise past the Venetian Islands, an afternoon at the Haulover sandbar or a week heading for Bimini and the Bahamas.
Boarding somewhere else? Send the marina with your date and we will tell you what is possible. Staying ashore in Miami Beach? See our private chef in Miami Beach.
Fresh seafood, Mediterranean favorites, and beautifully presented bites, brought together in a menu tailored to your guests and the occasion.
Chef Tasos and his team never disappoint us. Flavorful food, beautiful presentation, well organized and clean. From service to bar, beautiful energy and smiles.
Where the galley allows it we cook and plate on board. Where it does not, we prepare ashore and finish on board.
Yes, provisioning is part of the service. We agree the list with you, then shop, prep and bring it aboard.
We confirm boarding time, galley access, power and stowage with the crew beforehand, and work to the captain’s schedule. The galley is left cleaner than we found it.
Yes, from a single day on Biscayne Bay to a week in the islands. Longer trips get a full rotation of menus, provisioned before departure.
Miami Beach Marina, Island Gardens, Sea Isle, Dinner Key and Haulover, plus Bal Harbour, Key Biscayne and Fort Lauderdale. If you are boarding somewhere else, ask.
Yes. Brokers and captains hand us the food for the day, and we plan it with the crew: boarding time, galley access, power and stowage are all confirmed before we arrive.
Yes. Sushi and a seafood raw bar on ice are both on our menus for the water, alongside Greek, Spanish, Italian and boards and bites.
Every charter is quoted individually, because a six-guest day trip and a twenty-guest weekend are different jobs. Send your date, guest count and the vessel, and a written proposal follows once the details are settled.
Charter season books early and weekends go first, so a few weeks is comfortable. Send the date even if it is close and we will tell you whether we can do it properly.
Yes. Tell us the requirements when you book and they are planned into the provisioning.
Every memorable day on the water begins with a conversation. Share what you have in mind, and we’ll take care of the details.
Serving yachts across Miami and Fort Lauderdale, with boarding arrangements coordinated directly with your captain or crew.
In-flight food designed for altitude: how flavour changes at 40,000 feet, how a plate travels, how it presents in a cabin. Delivered to your FBO on schedule.
See the service →The same kitchen, in yours. Chef Tasos and his team arrive with everything, cook and serve the evening, and leave your kitchen exactly as they found it.
See the service →