Villas, yachts
& private
residences.
My work is rooted onboard yachts, with wider experience and understanding across villas and private residences where food, timing and service need to sit naturally within the environment.
Between environments.
The yacht remains the main working environment: a compact, live-onboard setting where food, timing, storage and guest movement all sit close together.
Experience across villas and private residences brings a wider understanding of how private dining changes between different spaces, from outdoor terraces and poolside lunches to quieter household settings and more personal dining rooms.
Each environment asks for a slightly different approach, but the work stays centred on preparation, awareness, timing and calm service.
Each environment asks for something different.
A yacht often brings the most structured rhythm, with service shaped around guest movement, weather, anchorage, storage and the pace of life onboard. The work needs to stay organised, adaptable and calm within a compact environment.
A villa usually allows for more open dining and gathering throughout the day, with long outdoor lunches, evening tables, poolside setups and movement between kitchen, terrace and service areas.
A private residence often feels more personal and familiar. Service needs to sit naturally around the household, feeling discreet, consistent and quietly integrated into the space rather than interrupting it.
Daily rhythm.
Living and working onboard means the day is shaped by the rhythm of the yacht. Breakfast preparation, guest dining, crew food, resets and evening service all sit within the same moving environment.
Space is limited, timing matters and the galley needs to stay ready for changes in weather, anchorage, guest plans and service style.
Experience in villas and private residences adds a wider understanding of how service changes in larger, more open or more personal settings, but the core discipline remains the same: read the environment, stay prepared and let the food and service feel natural.
Private environments.
Private service often sits within living spaces rather than formal dining rooms, which changes the way food, timing and service are approached.
Onboard, the galley, crew areas and guest spaces are closely connected, so preparation and service need to be organised without disturbing the rhythm of the yacht. In villas and residences, the space may be more open, but the same awareness is needed around household movement, dining areas and the way guests use the property.
The work is often about understanding the space before anything else, then allowing the food and service to fit naturally around it.
Environment gallery.
Final notes.
Yacht work remains the centre of my experience, but villas and private residences have shaped the way I understand private dining, guest rhythm and the relationship between food, service and space.
Each setting carries its own pace, but the work remains the same at its core: calm preparation, considered service and adapting naturally to the people and environment around it.