Superyacht JO l was built in 2004 by the renowned Benetti shipyard, and this magnificent 50m superyacht is superior in her class. She offers stunning accommodation, a wide range of amenities and a vast array of water toys for a truly unforgettable charter experience.

JO l’s exterior design is by the acclaimed Stefano Natucci, and her distinctive blue hull cuts a striking vision on the water. JO l has been constructed to the uncompromisingly high standards for which the Italian shipyard is famed, and having been refitted in 2022, she is now presented in immaculate condition.

Up to twelve guests can be accommodated in JO I’s six spectacular cabins, which include an owner’s suite, two double cabins, two twin cabins, and a freshly renovated sixth cabin on the upper deck. The opulent interior of JO I is the creation of François Zuretti and utilises a colour palette of neutral tones together with cherry wood and natural oak to generate warmth and a sense of light and space. While a wide range of luxurious textiles offer the utmost comfort, curved lines and gentle lighting highlight a timeless atmosphere.

An outdoor projector and screen for watching films under the stars and roomy outdoor lounging places are just a few of the family-friendly features available on JO I’s wonderful exterior spaces, which are spread across three decks. Her spacious sundeck has plenty of space for sunbathing, and her enormous Jacuzzi is the ideal place to take in the breathtaking surroundings in style. Everyone will have a ton of fun on the water thanks to the variety of water toys that are on board the JO I. SeaBobs, e-foils, flyboard, SUPs, kayaks, a variety of inflatables, and a water slide are among the options.

Moving beyond the stunning exterior and interior, I need to introduce you to someone special that may explain why JO I is so popular, and that is Chef Dimitris Paidis, a talent that for the last 21 years has been producing some outstanding dishes. But what made him want to become a chef in the first place? “What made me want to follow the profession of a chef is my love for good food and the possibility that cooking gives you to create.” Answered Dimitris.

With over two decades worth of experience, I can only imagine guests onboard being spoiled for choice. One of the benefits of working on a yacht is that you are always travelling from one location to another, and I imagine he gets inspiration from the locations they visit. Dimitris added, “One of the things I love most about working on a superyacht is the opportunity to travel to different parts of the world and experience new cultures and cuisines. I always try to explore the local food markets and taste the local dishes whenever we dock in a new location.

He continued, “I find that these experiences often inspire me to create new dishes or incorporate new ingredients into my cooking. For example, I might discover a new spice or flavour combination that I want to try in a dish, or I might be inspired by a traditional local dish and want to put my own spin on it. Overall, I think that travelling and experiencing new cultures is a great way to broaden your culinary horizons and keep your creativity flowing in the kitchen.”

Dimitris, I know, is the kind of chef who will take the opportunity when he can to step off the yacht to visit the local markets. “Certainly! As a chef on a superyacht, I always make it a point to explore local food markets and shops whenever we dock in a new location. This allows me to discover new ingredients and get a sense of the local food culture, which I then incorporate into my cooking to create a unique and authentic dining experience for the guests.”

“Additionally, I also dine at local restaurants and try traditional dishes of the region to broaden my culinary knowledge and gain inspiration for my own cooking. Overall, I believe that exploring local food markets and dining at local restaurants is an essential part of being a chef on a superyacht, as it enables you to connect with the local food culture and create a truly memorable dining experience for the guests.” added Dimitris.

I imagine going from working in a restaurant to a yacht is not always an easy transition, I had to ask him, in his experience, what the difference was and how he became a chef on a yacht. Dimitris shared, “By chance, I met a Greek ship owner in a restaurant where I was working, and he offered me to work on his private yacht.” He continued, “Cooking on a superyacht is different from cooking in a restaurant in several ways. To start with, the kitchen on a superyacht is typically smaller than a restaurant kitchen, which can make it challenging to work efficiently and safely. This can also limit storage space for ingredients and equipment. And when it comes to the menu planning process on a superyacht, the chef must plan menus that cater to the guests’ preferences and dietary restrictions, which can be more complex than in a restaurant setting. The chef must also consider the availability of ingredients in different locations, as the yacht may be travelling to remote areas.”

Dimitris continued, “On a superyacht, provisions must be carefully planned and managed, as the yacht may be travelling to remote areas where restocking may be difficult. The chef must also consider the storage space available for provisions. In addition, the chef may have more direct interactions with the guests than in a restaurant setting. The chef may be asked to prepare meals in front of the guests or to provide personalised menu options based on their preferences.”

So what are some of Dimitri’s career highlights? Well, he won awards at the Mediterranean Boat Show in 2017 and 2023. He also added that on one of his dishes, he was complemented by a two-Michelin-star chef. Anyone who knows about the world of superyacht charter knows that you always get some interesting requests from time to time, and Chef Dimitri shared his. “A guest once requested to have every day fresh sea urchin, which was extremely difficult—I would say almost impossible.”

But there are times when he can have some fun when onboard and travelling. He added, “One of the most interesting and fun experiences I’ve had onboard a yacht was when we were in the Ionian Islands, and we decided to do a beach barbecue for the guests. We set up a grill on the beach and prepared a variety of fresh seafood, meats, and vegetables. We also had a bar set up with tropical cocktails and local beers.” Dimitri continued, “As the sun set, we lit a bonfire and started playing music. The guests were all dancing and having a great time, and we even had a few crew members join in. It was a great opportunity to connect with the guests and create a fun and memorable experience for everyone on board. It was one of the highlights of my time working on a superyacht.”

Having now spent a number of years as a chef on a superyacht, I wanted to know what his thoughts were on the yachting industry. “can tell you that the yachting industry is a unique and fascinating field that requires a high level of skill, professionalism, and attention to detail. From the captains and crew to the chefs and engineers, everyone plays an important role in ensuring that the guests have a safe and enjoyable experience on board. The yachting industry also offers a unique opportunity to travel to some of the most beautiful and remote destinations in the world, and to experience different cultures and cuisines. It’s a luxurious and exclusive industry that caters to high-net-worth individuals who are looking for a truly unique and personalized vacation experience.”

“However, like any industry, the yachting industry also faces its own set of challenges and complexities, such as navigating international regulations, managing crew dynamics, and ensuring the safety and security of the guests on board. Despite these challenges, the yachting industry remains a highly sought-after and rewarding field for those who are passionate about delivering exceptional service and creating unforgettable experiences for their guests.”

With twelve guests onboard, I can only imagine the amount of planning that goes into each menu. “A lot of planning goes into each meal when you’re a chef on a superyacht. Before each charter, I work with the guests to create a menu based on their preferences and dietary restrictions. Once the menu is finalized, I create a detailed shopping list and order all the necessary ingredients. On the day of the meal, I spend several hours prepping and cooking the dishes, making sure that everything is timed perfectly so that the guests can enjoy a seamless and enjoyable dining experience. I also pay close attention to presentation, ensuring that each dish is beautifully plated and garnished to enhance its visual appeal.”

He continued, “As for my preferred way of presenting dishes, I like to keep things simple and elegant. I believe that the quality of the ingredients and the flavours of the dish should be the stars of the show, so I try to avoid overcomplicating things with too many elements. I also like to incorporate elements of texture and colour to make each dish visually interesting and appealing. Overall, my goal is to create dishes that are both delicious and visually stunning and that leave a lasting impression on the guests.”

And I would like to think that each guest provides as much information as possible, making the creative thinking easier for Chef Dimitris. “Having detailed preference lists about food choices from charterers is extremely helpful for me as a chef on a superyacht. These lists provide me with important information about the guests’ dietary restrictions, likes, and dislikes, which allows me to create menus that cater to their tastes and preferences. For example, if a guest has a shellfish allergy or is a vegetarian, I can create dishes that exclude these ingredients. On the other hand, if a guest loves spicy food or has a sweet tooth, I can incorporate these preferences into the menu.”

“Having detailed preference lists also helps me to plan and organise my menus more efficiently. I can create a shopping list that includes all the necessary ingredients for each dish, which minimises waste and ensures that I have everything I need on hand. Overall, having detailed preference lists about food choices from charterers is essential for me as a chef on a supeyacht. It helps me to create menus that cater to the guests’ tastes and preferences, while also allowing me to plan and organise my menus more efficiently.”

And finally, I asked Dimitris what advice he would give to those who are chartering for the first time or those who haven’t charted in a while. “As a chef on a superyacht, I’ve worked with many first-time charter guests, and my advice to them would be to communicate your dietary restrictions, likes, and dislikes to the crew before your charter begins. This will ensure that the chef can create menus that cater to your tastes and preferences. And while it’s important to communicate your preferences, it’s also important to be open-minded and try new things. One of the great things about chartering a yacht is the opportunity to explore different cuisines and ingredients, so don’t be afraid to step outside of your comfort zone and try something new.”

“Chartering a yacht is a unique and luxurious experience, so make sure to take advantage of everything it has to offer. Whether it’s enjoying a sunset dinner on the deck, exploring a new destination, or trying a new water sport, make the most of your time on board.” He continued, “The crew works hard to ensure that you have a safe and enjoyable experience on board, so it’s important to treat them with respect and gratitude. A little appreciation goes a long way, and the crew will go above and beyond to make sure that you have a memorable experience.”

“Overall, my advice to first-time charter guests would be to communicate your preferences, be open-minded, take advantage of the experience, and respect the crew. With these tips in mind, you’re sure to have a wonderful time on board.”

JO I is unquestionably one of the finest family yachts available for charter, with a wonderful crew to deliver five-star service.

JO I is available to charter with Camper & Nicholsons.

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