GASTRONOMIC GREATNESS

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M/Y LANA CHEF

Head Chefs are known to be innovators, experimentalists and creators. In this engaging interview, we get to know more about LANA’s (Benetti 107-metre) Head Chef. He is passionate about finding the finest produce and motivated to cook at the highest standards. LANA’s Head Chef has worked at high-end restaurants with the likes of Ducasse and Robuchon. Today he continues to deliver Michelin-starred dining experiences for guests on board.

What is your background and past experiences before coming on board LANA? I was born and raised in Greece, where a memorable part of my childhood was picking vegetables from my grandmother’s garden. My career began in Athens, cooking at Spondi restaurant (two Michelin stars). I then moved to London where I gained experience working in highly coveted international kitchens from Michelin-starred chefs, including Alain Ducasse at the Dorchester (three Michelin stars) and Joël Robuchon at his L'Atelier in Covent Garden (two Michelin stars). I was the Senior Sous Chef to Phil Howard at The Square in Mayfair (two Michelin stars). Most recently, I held the position of Head Chef for The Arts Club (Dover Street, Mayfair) from 2013. In 2016, I decided to join the yachting industry where I spent three years working on a 100-metre private superyacht. In December 2020, I made the transition and joined M/Y Lana as Head Chef.

What are the challenges of being the Head Chef on board one of the largest superyachts for charter? As a Head Chef on one of the largest superyachts, I always need to be on my toes and work at the highest level to keep the guests happy. It is important to maintain the highest standards and remain consistent. One challenge is trying to source the best quality products even in exotic countries. For example, when I was in Vietnam I had to wake up at 05:00, go to the local markets and speak with the locals to find the best quality produce for the guests. On a charter yacht, sometimes you do not know where you are going next month and therefore you need to be adaptable. The crew and I are always prepared, organised, and plan ahead for any scenario.

How do you try to impress and surprise charter guests? Presentation is very important as well as creativity. Most charter guests have dined at the world’s top restaurants, and my goal is to offer them something innovative and different from what they may have already seen.

What is the most interesting meal request you have had so far? I was flown by helicopter to the top of a mountain in Patagonia. I was requested that I make a fire on top of the mountain and cook a meal for the guests whilst they were out heli-skiing. I prepared different salads and trout that was freshly caught from the lake. I also prepared an Asado – a typical Argentinian barbeque with various meats cooked on a grill over an open fire. Definitely a memorable meal request!

Is there a chef you admire the most? Who and why? I admire Alain Ducasse. He was my chef for three years. Working in one of his restaurants, I learned about produce, different cooking techniques, and working to the highest of standards. He is the chef with the most Michelin-starred restaurants and a true legend in the world of gastronomy.

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01 The master at work – at this level of cooking the aesthetics are as important as the taste

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What is your favourite cuisine? Personally, my favourite cuisines are French and Japanese. The French cuisine is a heavenly combination of culture, tradition and sophistication. It is the backbone of many cuisines across the Western world. Japanese cuisine is refined and elegant, similar to the French. Its development highlights flavours, textures and colours and the method of cooking is as close to natural as possible.

What is your favourite cuisine to cook? I love cooking classic French cuisine with a modern twist, using the highest quality ingredients. I also love cooking Mediterranean food because I am from Greece so this brings me back to my roots.

Where is the best region for fresh produce? The South of France is the best region for fruits and vegetables, as the climate is favourable. I love selecting fish from Cornwall and shellfish from the Isle of Man as they supply top-quality and sustainable produce.

What is your favourite wine? I enjoy red wines from Tuscany. The vineyards in Tuscany are beautiful and there are so many good wines produced in that region.

Tell me about pairing wine and food. Pairing food and wine together can enhance the flavour of both the food and the wine. Even though it is very subjective and depends on personal tastes, having expertise in it allows us to impress charter guests in a creative way.

What is an example of a summertime menu for lunch and dinner you would prepare? As charter guests normally have their day filled with activities from water-skiing to exploring beachside towns, lunch is relatively light and easy to digest. For starters, guests will find on their plate Sicilian red prawn carpaccio, artichoke and ricotta tortellini. For their main course, grilled sea bass with roasted aubergines and tomatoes, baby chicken with preserved lemon and roasted baby vegetables. As for dessert, a delicious coconut panna cotta with strawberries and lime. Dinner is where the guests sometimes request a themed dinner party or to prepare their catch-of-the-day. The dinner menu includes white asparagus and baby leek salad, Hamachi with avocado and citrus dressing, octopus escabeche for starters. For the pièce de résistance, a whole baked wild turbot. Of course, for dessert, a mouth-watering hazelnut soufflé with chocolate sorbet.

What do you do to stay current with new trends? Describe two of the most interesting industry trends. To stay current with new trends, I follow and watch famous chefs on social media, try different restaurants, and read cook books. I have a large collection of cook books and in my spare time, you will always find me reading. The two trends I find the most interesting are plant-based foods and low-sugar desserts.

How do you test the quality of your ingredients? For the best quality ingredients, I prefer to personally select them. I like to go to the markets early in the morning and with the advice of local suppliers, I try and pick the freshest possible produce. Describe your knowledge of food safety. Food safety is vital on board yachts. I have taken specialised educational courses for food handling and hygiene practices. I maintain a high standard of cleanliness in my galley and ensure food is cooked to safe temperatures. I also manage the storage of food on board, making sure everything is well-labelled and separated in the many fridges and freezers.

How involved are you with menu development and overall design? I am very involved with menu development and design. I love this creative process. I have been cooking for twenty-two years and find the best way to develop a menu for charter guests is to speak to the guests themselves. After understanding their individual preferences and tastes, I can alter the menu to their liking. I always visualise my plating. I love combining flavours and tasting while I am cooking. I keep notes, photos and a spreadsheet for every project. I will start over until it is right. My focus when developing menus is always on the guests and making them happy.

When are you happiest at work? Delighting guests through my love for food is my top priority. I am happiest at work when I have access to the best quality ingredients. I love the feeling when I know that people are eating well. I take pride in creating food that makes guests happy.

What is your proudest moment as a chef? During my time at Alain Ducasse at the Dorchester, we were awarded three Michelin stars. This was the proudest moment in my career as a chef and a moment I will never forget.

Where do you draw inspiration from for new recipes and food combinations? A huge part of my inspiration comes from my childhood. I often think about my grandmother’s recipes and develop them into something different and innovative. I am also inspired by all the famous chefs I have had the honour to work with, as well as all the food I have cooked over the years at many different restaurants. I draw inspiration from eating in restaurants, travelling, seeing new food cultures, visiting local markets, and observing how the locals are eating.

Name three strong characteristics a chef should have. Three strong characteristics a chef should have are creativity, a passion for cooking and produce, and the ability to skilfully multitask.

What are your favourite restaurants on land? Two of my favourite restaurants on land are Le Louis XV–Alain Ducasse at L'Hôtel de Paris in Monaco and Mirazur in Menton, France.

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02 The experience of working in highly coveted international kitchens alongside Michelin-starred chefs is immediately apparent in the meal creation 03 LANA's grand and comfortable sundeck dining suite 04 Top-quality produce combined with imagination produces memorable meals times

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O’PARI

... Year 2020 • Length 95m / 311’ 8” • Builder Golden Yachts • Guests 12 in 9 double, 4 twin & 1 single Crew 30 • Cruising speed 16 knots • Winter rate from €1,000,000 /week • Summer rate from €1,000,000 /week Summer cruising area Mediterranean • Winter cruising area Mediterranean

... Contemporary and luxurious interior furnishings • Features Greek and other exotic marbles • Impressive master cabin • Separate VIP suite 14 luxurious cabins in total • Advanced entertainment systems throughout the entire superyacht • State-of-the-art audiovisual equipment • Fully equipped gym Massage room, warm Turkish hammam and dry Finnish sauna • Touch-and-go helipad • Many spacious outdoor areas Sundeck jacuzzi with sunbathing lounge and pool/jacuzzi on the bridge deck • Open-air sundeck ideal for parties with a DJ booth Considered a “green yacht” as she is equipped with DPF systems to reduce pollutants and other hazardous substances that contribute towards marine and atmospheric pollution.

LADY S

... Year 2019 • Length 93.00m / 305’ • Builder Feadship • Guests 12 guests in 1 master, 2 VIP, 2 double & 2 twin cabins Crew 33 • Cruising speed 14 knots • Winter rate from €1,470,000 /week • Summer rate from €1,470,000 /week Winter cruising area Caribbean • Summer cruising area Mediterranean ... Imax cinema• Space for five-a-side football, golf, volleyball and basketball • 2 pizza ovens & 1 teppanyaki grill Spa • 201” CSEED TV • 2 VIP suites with balconies• Plunge pool • 2 outdoor fire pits

TRANQUILITY

... Year 2014 • Length 91.50m / 300’ 2” • Builder Oceanco • Guests 18 in 9 cabins + 2 convertible cabins Crew 31 • Cruising speed 15 knots • Winter rate from €1,100,000 /week • Summer rate from €1,100,000 /week Winter cruising area Maldives & Thailand • Summer cruising area Mediterranean ... 5,000nm Trans-Oceanic range • Guest lift • Spa complete with sauna, hammam and massage room Vast swimming pool (20m3) on deck with jets • Unique experiences such as experiential shower and plunge pool Fully equipped gymnasium • Excellent crew–guest ratio • Spectacular beach club

O’PTASIA

... Year 2018 • Length 85.00m / 278’1” • Builder Golden Yachts • Guests 12 in 8 double & 2 twin cabins Crew 28 • Cruising speed 17 knots • Winter rate from €800,000 /week • Summer rate from €800,000 /week Winter cruising area Mediterranean, Croatia & Red Sea • Summer cruising area East & West Mediterranean, Croatia & Red Sea ... Large exterior social areas • Relaxing beach club • Wide sundeck with swimming pool Touch-and-go helipad • Cinema • Spa area • Gym

SAVANNAH

... Year 2015 • Length 83.50m / 273’ 11” • Builder Feadship • Guests 12 in 4 double & 2 twin cabins Crew 24 • Cruising speed 14 knots • Winter rate Please enquire • Summer rate from €1,000,000 /week Winter cruising area Please enquire • Summer cruising area South Pacific ... Spectacular and expansive interior • Multiple skylights • Underwater observation lounge • Exceptional swimming pool Lift serving all interior decks • Spa with hammam, massage, facials and nail treatments available • Hybrid power

R o MEA

... LENGTH 81.80 METRES

Ro MEA

... Year 2015 • Length 81.8m /268’ 4” • Builder Abeking & Rasmussen • Guests 12 in 4 double & 2 twin cabins • Crew 25 Cruising speed 14 knots • Winter rate from €875,000 /week • Summer rate from €875,000 /week Winter cruising area Indian Ocean • Summer cruising area Mediterranean ... One of the largest motor yachts available in the Mediterranean and Indian Ocean • Elevator • Indoor & outdoor cinemas Six large staterooms with owner’s fully private area including an extra children’s double cabin • Impressive selection of water toys Outstanding interiors decorated with high-end luxury furniture • Beach club with steam room & jacuzzi Exclusive spa with all facilities, including dedicated massage & beauty therapy areas

TATIANA

... Year 2021 • Length 80.18m / 263’ 1” • Builder Bilgin Yachts • Guests 12 guests in 8 cabins Crew 20 • Cruising speed 13-15 knots • Winter rate from $775,000 /week • Summer rate from €775,000 /week Winter cruising area Caribbean & Bahamas • Summer cruising area West Mediterranean

... New build 2021 • Accommodation comprising of an owner’s dedicated deck, 2 VIP staterooms, 3 double cabins and a twin cabin a twin cabin Convertible salon/additional cabin in directly connected to the owner’s stateroom, ideal for children • Direct access from the beach club to the salon Lift, swimming pool, mega-sized jacuzzi, private jacuzzi, beach club with steam room, spa room with sauna, gym/ exercise equipment, cinema room etc. At-anchor and underway stabilisers • Large aft swim platform and fold-down side beach platform • Interior by the renowned H2 Yacht design studio

LA DATCHA

... LENGTH 77.00 METRES

LA DATCHA

... Year 2020 • Length 77m / 252’ 7” • Builder Damen • Guests 12 in 2 double & 4 convertible Crew 25 • Cruising speed 12 knots • Winter rate from €840,000 /week • Summer rate from €840,000 /week Winter cruising area Far East Russia• Summer cruising area Far East Russia

... State-of-the-art water toys such as a three-person submersible craft and 2 snowscooters to explore underwater and the surrounding landscape Fully equipped fitness centre • Luxurious wellness facilities • Observation lounge Observation lounge nine metres above the water Fully certified dive centre • Ice class for safe polar exploration • 40 days full autonomy • IMO Polar Code compliant