Add a professional private chef to your yacht charter in San Juan or Fajardo. Pick your boat, pick your menu, and let the chef handle the rest.
Chef Onboard starts at $1,000 for the group. Final pricing is quoted based on group size and menu selection — book your yacht first, then confirm your exact quote directly with the chef.
Chef Onboard requires a yacht with a full galley. All eligible boats are shown below — filter by San Juan or Fajardo if you already know where you're sailing from.
📍 San JuanSan Juan Bay Marina · Full kitchen galley · Up to 12 guests
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📍 FajardoFajardo · Puerto del Rey · Full bar & galley · Up to 12 guests
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📍 FajardoFajardo · Puerto del Rey · Full galley · Up to 12 guests
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📍 FajardoFajardo · Puerto del Rey · Galley supports private-chef service · Up to 12 guests
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📍 FajardoFajardo · Puerto del Rey · Full galley · Up to 12 guests
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📍 FajardoFajardo · Villa Marina · Up to 12 guests
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📍 FajardoFajardo · Up to 12 guests
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Tell us your location, boat, menu and group size — we confirm availability, pricing and details on WhatsApp, usually within minutes.
See each sample menu in detail, or book chef service by location.
Pick San Juan or Fajardo, choose one of the eligible boats, and select a menu — Caribbean seafood, surf & turf, vegetarian, or vegan. The final menu is customized directly with the chef after you book your yacht.
Chef Onboard starts at $1,000 for the group, quoted based on group size. You confirm your exact quote directly with the chef after booking your yacht.
Chef Onboard requires a yacht with a full galley: the Bertram 70 in San Juan, and the Schaefer 70, Cruiser Yachts 60, Sunseeker 60, Sunseeker 82, Catamaran Lagoon 48, and Leopard Power Catamaran 50 in Fajardo.
Chef Onboard is especially popular for honeymoons, marriage proposals, anniversaries, and corporate events.
Yes — the chef can build a mixed menu with vegan, vegetarian, and seafood or meat options for the same group.
No — Chef Onboard is an add-on. Book your yacht charter first, then we add the chef and confirm your exact quote based on group size.
Mention it when you book your charter so the chef has time to plan around ingredients and any allergies.