Master Chef Galley

BLUE FLUO ISSUE • n°38 • 2024

MASTER CHEF GALLEY

Super-accessorised, lovely to look at and bristling with technology, boasting functional solutions that also encourage socialisation. The realm of fine food and adventurous cookery has become an important space that’s attracting increasing attention from designers and yards, with sustainability playing an important role

by Désirée Sormani

courtesy by Abimis

Innovation, greater integration with the world of domestic appliances and optimisation. Intense personalisation of the spaces and an emphasis on sustainability provide a focus for the 2024 edition of Eurocucina during the Milan Design week. In today’s homes the kitchen is a setting for social interaction, a more open, convivial space that looks good but also boasts cutting-edge technology, often including domotics systems, with devices and appliances that are increasingly user-friendly. The situation on board yachts isn’t so different these days – the galley has recently taken on increasing importance, and designers and yards are paying much more attention to it. The amount of space available is a determining factor but whether we’re talking about a 20-metre craft or a megayacht the kitchen is an attractive, functional environment, and the owners’ personal chefs are often called in to consult on their needs and preferences – freedom of movement, easy passage for efficient service, modern, fire-retardant materials plus, of course, a full range of accessories and appliances.

Top, the galley on Acala, a 43-metre explorer from Cantiere delle Marche. Located on the lower deck, a dumb waiter connects it to all decks, including the sun deck. Right, an entirely open model with sea view on the 29.5-metre CLX96 by CL Yachts. Bottom, a large, professional example on the Baglietto T52. Left, a custom Abimis kitchen on the Tankoa Suerte

© Maurizio Paradisi

© Courtesy by CL Yachts

© Courtesy by Cantiere delle Marche

“The amount of space available is important”, says Alberto Pezzini, the young chef on a 45-metre yacht who has also worked in Michelin-starred restaurants, “so that’s why I prefer working in kitchens with an island, possibly made of steel, which is easy to clean. On a yacht you have to be versatile and capable of catering for demanding, diverse and international palates”. Above all, the galley should be almost constantly in action. “It’s the second beating heart on a yacht. It’s active at every hour of the day and the chef must always be able to satisfy the demands of owner and guests”, says CRN Project Architect Gabriele Piacenti. “Our galleys reflect CRN’s obsessive attention to detail, using materials like 316 stainless steel and construction techniques that make the environment more hygienic, with devices derived from the health industry”. On the explorer yachts by CdM the galley must always be running smoothly, even under way. “Our owners are practical, expert individuals who are used to undertaking long voyages. They don’t want extravagant extras just because they’re fashionable, they’re seeking functionality and high-quality materials”, says Vasco Buonpensiere, CEO of CdM. The trend now, though, is for kitchens with a strong aesthetic impact, described by Sergio Buttiglieri, style director at Sanlorenzo as having

Top, bright and super-accessorised, with an area for growing basil and other herbs on the 62 m CRN RIO. Left, the Tankoa Bintador and its kitchen, identical to the one in the owner’s wife’s home. Below, the kitchen with central work area on the Maiora Exuma 35 Pesa II by Next Group

© courtesy by Ferretti Group

© courtesy by Tankoa

© courtesy by Next Group

“Everything perfectly integrated, combining efficiency with performance and reflecting the on-board design and décor philosophy. It’s a crucial space, and the kitchen is installed on board by specialist technicians working to the highest possible quality standards. They have the ability to make it unique, made-to-measure according to the owner’s requirements. Transposing the luxury of residential furnishing into on-board life is the theme linking all our products”. The kitchens, of course, have been made suitable for maritime life. Anti-roll systems make it possible for them to be used while under way. “Some owners have asked for professional equipment like the appliances by Zanussi or Viking, so the space can be favourably compared to a restaurant kitchen”, says Buttiglieri.

But the kitchens are also aesthetically pleasing, places to host and display the chef’s culinary arts and presentation. Many owners are passionate cooks and insist on preparing meals on their yacht, too, like the wife of the owner of the Tankoa 50m Bintador, who wanted an on-board kitchen identical to one she uses at home. As for materials, “In general we’re seeing a preference for solutions that emphasise functionality, but there’s also more and more awareness of sustainability issues, with the use of recyclable materials,

Top, the Ernestomeda kitchen on the Ferretti Yachts Infynito 90 is open. It connects spatially and aesthetically with the living area. Right, the incredible optimization on the the Arcadia Yachts 23,9 m Sherpa XL. Below, the Mangusta 44 Oceano and its kitchen with its extensive sea view and series of work areas

© courtesy by Ferretti Group

© courtesy by Arcadia Yachts

© courtesy by Overmarine

water-based eco-varnishes and latest-generation domestic appliances, like on the Infynito 90”, says Vanessa Mantuano of Ferretti Yachts’ Interior Design & Decor department. “Until a few years ago marble was a must in the kitchen, but nowadays owners are tending to choose ceramics or marble-effect materials, easier to maintain over the years they’re in use on the yacht. These days materials are both attractive and functional. Neutral colours dominate, though”. How does the chef make his or her ideas heard in the design phase? “In exactly the same way the skipper does when we’re creating a customised helm station”, says Enrico Lumini, Partner and Head of Design at HotLab, part of The Viken Group. “We see all kinds of requirements – they can vary from storage capacity, like having 1,000 refrigerated bottles on board at the same time, or to have any possible type of professional oven using any possible electric current. But most times the oddest requests concern storage space, especially refrigerated storage space: and we’re talking restaurant size”. As they do in homes, the models cover a full range of possibilities, in line or with islands, featuring Corian, slate, wood or stainless-steel work tops. Careful attention is paid to the layout of the work areas for cooking, preparation, plating up, clearing and cold storage, as well as the dry pantry. The result is stellar lunches and dinners.

Top, an all-steel example for the SX88 by Sanlorenzo. Left, the kitchen on the Wesport 38 would be equally at home in an apartment. Chef-standard kitchens can also be found on sail yachts: below, a super-accessorised example on the Wally100 Tango

© courtesy by Sanlorenzo © courtesy by Wesport

© courtesy by Gilles Martin-Raget

[ THE ONE YACHT AND DESIGN’S CHOICE ]

Linear, with central island, corner, for exteriors and even portable. The stunning products presented by Eurocucina during the Salone del Mobile.Milano are well in line with current trends – perfect on board, too

by Veronica Lempi 1

1. With the DNA of a professional kitchen, Ego by Abimis is in satinised steel, structured in two main freestanding blocks. 2. K-Garden by Ernestomeda, designed by Giuseppe Bavuso, adapts itself to informal outdoor settings. 3. CUCINAnD’O, conceived by Chef Davide Oldani with Attila Veress, is part of the ARAN Cucine catalogue. 4. Lain Antis by Euromobil has a structure in TSS with Opus Calce finish. The top is in gres laminam with Terra di Matera inside and integrated sink. 5. Frame Kitchens Outdoor by Fantin is available in 2 or 3 units and 13 finishes. It can be matched with the Barazza steel tops. Design by Salvatore Indriolo. 6. Tikal is a modular exterior kitchen by Talenti. The magnesit structure is finished with special outdoor varnishes. 7. The versatile Cube system, designed by Luca Nichetto for Brown Jordan Outdoor Kitchens, adapts to different environments. 8. Phil is the smart outdoor kitchen by Ethimo and Gordon Guillaumier.