With over 18 years of experience as a professional chef, Daniele’s path from London bartender to superyacht galley is driven by a passion for flavour and discovery. His kitchen is where global inspiration and creativity meet to create exceptional meals for guests.
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 deck setup framing the view, he cherishes guests’ reactions. “My favourite part is seeing the final table and the smile on guests’ faces as they arrive.”
The appeal of M/Y Pearl’s lies in its variety. “Life onboard is never the same,” Daniele explains. “Different menus, requests, and crew members from around the world make this job special.” Guests notice the crew’s teamwork. “Everyone enjoys their job and strives to offer the best service,” Daniele says. “This team works with a smile and true passion.” The travel to new destinations also inspires him, with Dominica standing out. “It’s an island of wild nature and raw experience,” he shares.
Yacht cooking requires organisation and flexibility. “You have to be prepared,” Daniele says. “The best part is cooking seafood 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 to explore authentic flavours. “The same ingredient tastes different across locations,” he explains. “Fish, fruits, vegetables—each soil changes the flavour.” Presentation matters - “a white plate with colour,” he says, noting, “your eyes are your first taste buds.” Planning focuses on fresh produce and guest preferences. “A good plan is key,” he adds. “We want food to leave a lasting impression.”
Daniele’s culinary journey began unexpectedly. As a bartender in London, he 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 focuses on guest happiness. “I align with his vision of what a restaurant experience should be,” Daniele says.
Looking back over his career so far, his 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. Another highlight was working on M/Y Ocean Emerald during the filming of Point Break. “It was extra action in an already eventful life,” he says.
To first-time charter guests on M/Y Pearl, he advises: “Enjoy and experience all this yacht offers. Tell us about yourself, and we’ll prepare a vacation personalised for you.” With Daniele in M/Y Pearl’s galley, every meal is crafted with meticulous care and love, ensuring guests are left with memories lasting long after the journey ends.
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