CULINARY

Thomas Dyer

Head Chef (rotational)

Nationality: British

Born from a family of chefs, Thomas grew up cooking with his family in their home in Cyprus. Thomas turned this family tradition into a career and studied at Westminster in London. After successfully completing his culinary studies, Thomas travelled the world cooking for incredible restaurants in places such as Sydney, the United States and London. In London he loved working in the open-fire grill restaurant operated by the renowned restaurant group Ottolenghi.

He is passionate about fresh cooking packed with lots of flavour! His healthy focus translates to a love of cooking fresh vegetables. He is an expert in breadmaking and proclaims he can cook anything over a flame fire and he will!

Previous Yachts:

M/Y Fountainhead 87m

M/Y Arrow 75m

Interests:

Rowing

Kiteboarding

Rock Climbing

Languages:

English

SAMPLE MENU – THOMAS DYER

Homemade rosemary focaccia bread

Chilled gazpacho soup, confit garlic sourdough crouton

Shaved zucchini, pine nut, truffle and aged parmesan salad

Burrata and heirloom tomato salad with dark cherry balsamic dressing

Pan-seared wild-caught seabass with a sauce vierge

Chargrilled poussin, Salsa Verde

Trofie pasta al pesto Genovese, haricot vert, sundried tomato

~

Dessert

Basil sorbet, wild strawberries, pink peppercorn meringue

Za’atar flatbread

Trio of dips – hummus, baba ghanoush and muhumara

Tabbouleh salad

Fattoush salad with a pomegranate molasses dressing and pita croutons

Roasted aubergine salad, black garlic, labneh, soft herbs

Grilled chermoula marinated lamb chops with a pomegranate salsa

Pistachio crusted baked salmon, harissa yogurt

Herbaceous falafel with a tahini dipping sauce

~

Dessert

Olive oil ice cream parfait, pistachio and halva crumble, honeycomb, fresh figs

Freshly baked selection of breads

Crisp spring vegetable and lobster salad, toasted pine nuts, lemon dressing

Shaved raw broccoli and rocket salad, honey-roasted macadamias and dried cranberries

BBQ dry aged ribeye with chimichurri

Crispy calamari with lemon aioli

Oregano roasted new potatoes with a confit garlic emulsion

~

Dessert

Poached white peach, manuka honey yogurt, champagne granita, almond crisp

Canapés

Guillardeau oysters with a ponzu and ginger dressing

Steamed pork and shrimp sui mai

Starters

Carabinero shrimp carpaccio with candied yuzu, shiso and caviar

Mains

Miso glazed Chilean seabass, carrot and ginger purée with charred bok choi

or

Glazed A5 wagyu tenderloin, ssamjang sauce and wok-fried Asian greens

~

Dessert

Jasmine tea ice cream, sake marinated blackberries,

fresh mandarin and milk crisp

Canapés

Beef tartar on toasted wagyu fat brioche

Confit potato, chive crème fraiche, caviar

Starter

Pan seared diver scallop, pea velouté, samphire, charred baby leeks

Main

Roasted duck breast, soubise, wild mushroom and tarragon fricassee, duck jus

or

Crispy skin king salmon, romesco sauce, charred tender stem broccoli

~

Dessert

Dark chocolate crémeaux, brownie bites, poached cherries, mocha ice cream

Canapés

Mini lobster roll

Truffle ricotta stuffed zucchini flowers

Starter

Spaghetti à la vongole, fresh chili, parsley, lemon olive oil

Main

Slow-roasted crispy skin pork belly with a pulled pork croquette, spiced apple purée, baby vegetables with a wholegrain mustard pork jus

or

Pan seared turbot with sautéed green asparagus and lemon beurre blanc

~

Dessert

Rhubarb semifreddo, poached rhubarb, honey madeleines

David Perez

Head Chef (rotational)

Nationality: Spanish/Swiss

David is originally from Spain, but he was born in Basel – Switzerland. After working for 14 Years in restaurants with stations in Switzerland and international Resorts, he decided to start his own business with a company in the Private Cooking sector. Since then, he has worked for private families and superyachts around the world.

He also offers a catering service and provides chefs for restaurants and private clients. “Good food and happy guests”, is his daily motivation!

Previous Yachts:

M/Y Hermitage 68m

Interests:

Fine Dining

Travelling

Languages:

English

Spanish

German

SAMPLE MENU – DAVID PEREZ

Ice Cold Cucumber Soup served with Feta Cheese, Fresh Mint and Green Apples

Tomato Salad, Mozzarella di Bufala, Fresh Basil and Rucola

Cavaillon Melon with Prosciutto di Parma, Grissini and Olives

Green Garden Salad with Caramelised Pears, Walnuts and a Lime Dressing

Lemon Chicken, Rosemary, Potatoes and Green Asparagus

Lobster Pasta with Garlic, Cherry Tomatoes and Olive Oil

~

Dessert

Italian Tiramisu, Amaretto, Coffee and Fresh Berries

Gazpacho Soup with Croutons, Garlic and Pepper

Burrata served with Fresh Figs, Roasted Pistachio and a Chicory Salad

Green Garden Salad, Cherry Tomatoes, Pinenuts, Feta Cheese

Grilled Ribeye Steak with Chimichurri, Sweet Potatoes and Green Vegetables

Crispy Fried Calamari served with Aioli, Lemon, Parsley

~

Dessert

Pastel de Tres Leches, Pineapple, White Chocolate and Vanilla

Pumpkin Curry Soup with Lemongrass, Ginger and Coconut milk

Caesar Salad

Greek Salad

Green Garden Salad with Falafel, Hummus and a Tahini Dressing

Mediterranean Meatballs served with Tomato Pasta and Fresh Basil

Grilled Salmon, Pesto, Cherry Tomatoes and Olive Oil

~

Dessert

Fresh Berries with Yogurt Sorbet, Mint and Crumble

Canapés

Fresh Oysters served with a Shallot Vinaigrette

Crispy Tempura Shrimps served with a Wasabi Mayo

Spicy Mini Pulled Pork Burgers

Mains

Tuna Tartare with Lime, Avocado and Jalapeños

Truffle Mushroom Risotto

Grilled Seabass served with Taggiasca Olives, Capers and Cherry Tomatoes

or

US Beef Tenderloin, Roasted Potatoes, Grilled Vegetables and a Herb Butter

~

Dessert

Exotic Cheesecake, Pineapple, Passion Fruit and Coconut

Canapés

Croquettas de Jamon

Beef Tartare with Crispy Ciabatta

Tom Kha Gai Soup

Mains

Lobster Salad with Lime, Vegetables and Herbs

Spinach Ricotta Ravioli with Pinenuts, Sage and Parmesan

Black Cod Miso served with Potatoes and Wild Broccoli

or

BBQ Lamb Racks, Ratatouille, Potato Espuma and a Mediterranean Gravy

~

Dessert

Crêpes Suzette with Grand Marnier, Oranges and Vanilla Ice Cream

Canapés

Chicken Spring rolls served with Sweet Chili Sauce

Homemade Guacamole with Tortilla Chips

Crispy Octopus with a Lime Dip

Mains

Tomato Tart with Basil, Rucola and Parmesan

or

Vitello Tonnato with Capers, Parsley and Olive Oil

Red Snapper served with Tomato, Saffron and Zucchini

or

Corn Fed Chicken Breast with Rosemary Potatoes, Grilled Vegetables and a Herb Butter

Dessert

Apple Crumble with Cinnamon, Vanilla Ice Cream and Lemon