From crafting vibrant dishes inspired by global flavours to collaborating with the crew for stunning presentations, Chef Daniele ensures every meal is a memorable experience. Daniele’s love for fresh, local ingredients and personalised menus shines through in each dish, infusing each plate with top-spec superyacht style.
Daniele’s path from London bartender to superyacht galley was driven by a passion for flavour and discovery, though began somewhat unexpectedly. Whilst working as a bartender, Daniele met Michelin-starred chef Michele Bourdin, who suggested he explore cooking after a truffle-flavoured cocktail sparked a long conversation. “He told me I should learn more about food,” Daniele recalls. He soon moved to the kitchen, and as they say, “the rest is history.” After 18 years, his philosophy is clear: “Love and passion are essential for any meal. They pair with scrambled eggs or fresh oysters.” He admires Antonio Guida of Seta in Milan for his approach to ingredients and focus on guest happiness. “I align with his vision of what a restaurant experience should be,” Daniele says. Today, Daniele’s kitchen is where global inspiration and creativity meet.
Looking back on his career so far, Daniele’s highlights include winning best chef at a three-month cooking course in Rome, earning a Michelin star at Zuma, and finding his place in yachting. “When I discovered yachting, I realised my place is in the galley of a superyacht,” he says.
Daniele appreciates that each meal is about more than just the food and finds equal joy in the overall presentation. “I like to see the final stages of my work come to life,” he says. “When the interior team’s creativity and my food fuse, it’s magical.” Whether it’s presenting seafood on the beautiful swim platform illuminated by the underwater lights or dinner with a view on the sun deck, he cherishes guests’ reactions. “My favourite part is seeing the final table and the smile on guests’ faces as they arrive,” he says.
The appeal of yacht Pearl as a charter option for some of the world’s wealthiest individuals lies in its variety. “Each day onboard is different,” Daniele explains, and guests notice the crew’s teamwork and dedication to the details. “Everyone enjoys their job and strives to offer the best service,” Daniele says. “This team works with a smile and true passion.”
Some of Pearl’s standout features include the many lounges and deck spaces, ideal for cocktails, canapes, and entertaining. “And when guests feel they’ve over done it on the indulgence, the yacht’s gym and massage suite are ready and waiting!” Daniele laughs.
Running the kitchen aboard a superyacht requires organisation and flexibility. “You have to be prepared,” Daniele says. “The best part is cooking seafood straight from the sea, on the sea.” He sources Middle Eastern spices for Mediterranean charters and Italian tomatoes for winter. Local markets are his first stop in new ports when he’s seeking out authentic flavours. “The same ingredient tastes different across locations,” he explains. “Fish, fruits, vegetables – each soil changes the flavour.”
To first-time charter guests on Pearl, Daniele advises: “Enjoy and experience all this yacht offers. Tell us about yourself, and we’ll prepare a vacation personalised for you.” With Daniele in Pearl’s galley, every meal is crafted with meticulous care, ensuring guests are left with memories lasting long after the journey ends.
