Permanent Placements
Two Heads of Department in a single hire. No second search, and no gamble on whether the galley and the interior will gel. The settling in period is already behind them. Private, charter, new build and refit programs.
Our Story
Before the yachts,
there was the restaurant. Ours.
Long before we brought our hospitality experience to yachting, we were building and operating restaurants and special events businesses from the ground up.
We pioneered rooftop dining with Le Bok Fin, growing the operation from approximately 100 covers a night to nearly 900, season after season.
Then came Fine Palate.
A 60 seat fine dining restaurant became the center of a much larger hospitality and events operation. We developed sushi and maki programs for some of Philadelphia's leading catering companies and supplied events for the University of Pennsylvania, Drexel University, Wharton and the Kimmel Center.
We produced private events for the Philadelphia Eagles and the Darren Sproles Foundation, while our events operation extended from New York City through Philadelphia.
But the restaurant was about more than volume.
It was about standards.
We became known for sourcing exceptional ingredients and wines from around the world. Years spent working alongside some of the most respected names in culinary history gave us relationships with farmers, ranchers, fishermen, purveyors and wine producers operating at the highest levels of their craft.
Our guests noticed.
Fine Palate was recognized by guests for Best Contemporary Restaurant, Best Romantic Restaurant, Best Gluten Free Restaurant, Best Vegan Restaurant, Best New Year's Eve Restaurant and Best Brunch.
But the awards tell only part of the story.
We owned the room.
We owned the business.
We built the team.
We sourced the product.
We created the menus.
We managed the operation.
We served the guests.
And every night, we were accountable for the experience.
That distinction matters.
There is a difference between working in hospitality and owning hospitality.
We learned what happens when 100 guests become 900. We learned how to protect standards when the pressure increases. We learned how sourcing, staffing, food, service, timing and guest experience have to move as one operation.
There was no manual to hide behind.
It was ours.
That experience became the foundation for everything we brought into yachting.
We did not arrive on yachts simply as a Head Chef and Chief Stewardess.
We arrived as hospitality operators.
People who understand the guest experience from both sides of the pass. People who understand that exceptional service is not a collection of individual departments. It is one experience, delivered by one team, with every detail connected.
We know what it means to build standards, lead people, manage pressure and deliver an experience when there is nowhere to hide.
Because we have done it before.
At scale.
We did not learn hospitality from a manual.
We learned it by owning the room.
And that experience is now at the heart of how we operate on board.
