There is nothing like a classic yacht that oozes charm and history, so when I had the opportunity to explore a rather cute and very good-looking yacht called Heavenly Daze, I couldn’t resist. Stepping on board transports you to an era of luxury and elegance. The polished wood, brass accents, and plush furnishings all added to the boat’s undeniable allure. Once on board, every part of you will be eager to set sail and experience the magic of Heavenly Daze on the open water.

Over the years, a series of refits have brought Heavenly Daze into the 21st century, despite her construction in 1972. She now features a contemporary interior that is fresh and modern, stabilisers that provide comfortable cruising and a quiet stay at anchor, and a wonderful collection of toys that provide lots of opportunities for fun on the water. In spite of all of her improvements, she has managed to keep her classic charm.

Like any superyacht, it is the crew that really enhances the chartering experience, and this is where Candice Potgieter comes in; she is in charge of keeping guests well fed with some fabulous dishes and cuisines. This is a chef who, for the last five years, has been growing and learning and has a love for fresh herbs because “they add brightness and flavour to any dish.” Candicen added. And to really demonstrate how talented she is, one of her career highlights is that she has cooked for Niki Lauda, the famous Formula One World Champion racing driver.

But before we discover more about this talented chef, let’s discover more about the yacht, which is a slice of paradise. M/Y Heavenly Daze is a classic Feadship vessel known for its timeless elegance and modern comforts. It can accommodate up to nine guests in four cosy cabins, each designed in a simple contemporary style. The sun deck is a standout feature, offering both a relaxing space with teak sun loungers and a versatile outdoor gym setup.

We know how amazing the yacht is, but I had to ask Candice what attracted her to it. “I was drawn to Heavenly Daze by its classic charm and welcoming atmosphere.” She answered, and she continued to tell me about her favourite part of the yacht: “Undoubtedly the galley. I’ve always believed that the kitchen is the heart of any home, and here it’s no exception. It’s where crew members meet for a chat or a treat, and guests often stop by for a friendly hello when they catch the aroma of fresh coffee in the morning. There’s something about the galley’s welcoming ambiance that makes it a special place for everyone onboard.”

With so much character, Candice shared that guests, when stepping onboard, are “often surprised by the versatility of Heavenly Daze. Whether it’s transforming the sun deck into a gym or hosting a karaoke night, there’s always something fun and unexpected happening.” Adding: “I highly recommend chartering Heavenly Daze in the Mediterranean, particularly around the stunning island of Mallorca. Mallorca not only boasts a breathtaking coastline, rich culture, and delectable cuisine, but it’s also the home port of Heavenly Daze. This means we can arrange unique experiences like stargazing sessions under the Mediterranean sky or having local musicians serenade you on special celebrations.”

But going from land to sea as a chef can be a challenge, so I had to ask what made her decide to move to being a chef on a superyacht. “I have always been drawn to the water and fell in love with the unique blend of adventure and opportunity.” She continued, “Cooking on a yacht requires adaptability and creativity due to the limited space and resources. It’s a different experience, but one that I love.”

Like the many chefs that I have interviewed, they all love to step off the yacht at different destinations, and Candice is no different. “Whenever possible, I love exploring local food markets to discover new ingredients and flavours.” She added, “Each destination offers its own unique flavours and ingredients, which I love to incorporate into my menus.” And once she has her ingredients, I can only imagine how much planning goes into each meal. “I put a lot of thought and planning into each meal, ensuring that it reflects the location and guest preferences. As for presentation, I believe in keeping it simple and elegant.” Adding, “I like to keep my menus fresh and varied, but my seafood paella is always a hit with guests.”

And like any chef, there is always one that they find inspirational, or at least admire. For Candice, she shared, “One chef I greatly admire is Grace Berrow, renowned for her culinary talents in Mallorca. Her dedication to sourcing the freshest local ingredients and her innovative approach to Mediterranean cuisine truly inspire me. Her recipes, which often feature vibrant produce and wholesome ingredients, showcase her commitment to creating nourishing and inspiring meals that celebrate the beauty of nature.

Given that she has been a chef for over five years and is the head chef, I can only imagine that she has had some interesting requests. “We once had a guest who requested to be served sushi... on our cute deckhand at the time! Talk about taking the “catch of the day”!” However, there are times when, as a chef, things can get stressful, and for every chef, they find different parts of their work trying. Candice added, “The most “stressful” part of my job? Trying to find storage space for all the delicious ingredients and culinary creations in our tiny galley! But hey, it’s just another opportunity for the crew to get creative and play a little game of real-life Tetris!”

Now, having spent some time working in the yachting industry, I wanted to ask her thoughts on the industry that she is in. “The yachting industry is dynamic and constantly evolving. It’s a challenging but rewarding industry to be a part of.” She answered. And as my time came to an end with Candice, I finished by asking her what advice she would give to first-time charterers. She simply said, “Relax, enjoy the experience, and trust the crew to take care of you. And don’t forget to bring your appetite!”

M/Y Heavenly Daze is available to charter with Cecil Wright.