Ready to plan your charter? We’ll build the menu around your group.
Plan Your MenuThe meal is part
of the experience.
Every yacht in our fleet sails with a dedicated chef who cooks onboard — not caterers, not pre-made trays. Real cooking, on the water, for your group.
Cooked Aboard.
Never Carried On.
Most Cabo charters serve what a commercial kitchen prepared hours earlier, ferried down the dock in insulated trays. We don’t.
Our chefs board with you. They claim the galley as their own and cook to the rhythm of your day — canapés as the harbor slips behind you, mains plated the moment you drop anchor, dessert whenever the afternoon calls for it. Nothing waits. Nothing is reheated. Every course meets you at its peak.
Your menu is composed in advance, in conversation. Dietary needs, private preferences, the anniversary you haven’t mentioned to anyone else — all of it accounted for long before you set foot on the dock.
“We were treated to some of the most delicious food we had during our stay in Cabo. Everything was fresh, beautifully prepared, and exceeded our expectations.”
Katherine, Philadelphia — July 2026 · Read on TripAdvisor ↗
Five chefs.
Five yachts.
Each chef is assigned to a specific yacht and sails with that crew for every charter. You’ll know who’s cooking before you board.
Christian was raised in Los Mochis, Sinaloa — a fishing city on Topolobampo Bay where the day’s menu has always been decided by what the boats bring in. For the past four years he has run the galley for Cabo Yacht Charters, building custom menus around the freshest catch the Sea of Cortez has to offer.
Read Christian’s full story
His first kitchen was his family’s. Long before any formal training, he was at the stove with his mother and grandmother, learning the coastal Sinaloan cooking that still anchors his menus — aguachiles bright with lime and chiltepín, ceviches, callo de hacha, whole fish zarandeado over open flame. He refined his technique at the Instituto de Gastronomía ISIMA, without ever leaving that foundation behind. To this day, some of his favorite hours are spent cooking alongside the two women who taught him first.
He has cooked for guests from around the world — among his most memorable services, meals prepared for U.S. soccer icon Landon Donovan and for San Francisco 49ers All-Pro tight end George Kittle and his wife, Claire.
Aboard the Neoprene, he cooks the food of his coast, in the middle of yours.
Raised in Ensenada, where the tuna fleet ties up a few hundred meters from where people eat, Javier apprenticed under Japanese masters in Baja and rose to executive chef at NikSan in Cabo San Lucas. Aboard the Number Juan he works with an advantage almost no sushi chef gets — fish that was in the water that morning, sometimes caught by the guests themselves an hour before it reaches the plate.
Read Javier’s full story
His formal education came slowly, the way it always does — rice, then more rice. Washing it, watching the water run clear, learning shari by feel and temperature before ever being trusted with a knife on the fish. Years on the cutting board followed: ikejime and the handling that decides whether a fish is worth serving, the aging most people assume sushi doesn’t involve, the difference between a clean cut and a correct one.
At NikSan — a kitchen that helped define what Japanese cooking looks like on this coast — his menus were Baja on the plate and Japan in the technique: hamachi and totoaba, local scallop, snapper, and the bluefin that runs off this coast. He became a teacher there himself; among the cooks who passed through his kitchen is Chef Santi, now aboard the Heather Nikki.
Six years ago he brought that knife to Cabo Yacht Charters. He’ll break down a wahoo on deck and serve it as sashimi before the ice has finished melting — the shortest distance in the world between the ocean and the rice.
Santi comes from Santa Cruz, a town in the mountains of Oaxaca where chocolate is still ground by hand and the comal is still the center of the kitchen. For the past four years he has run the galley aboard the Heather Nikki, building menus around whatever the Sea of Cortez gives up that morning — and finishing them with the smoke, chiles, and slow-built complexity of home.
Read Santi’s full story
His first kitchen was his grandmother’s. Long before any professional training, he was beside her at the comal — toasting chiles until the whole house went quiet with the smell of them, crisping tlayudas over open flame, steaming tamales in banana leaf the way her hands had done it for decades. Above all, he learned mole: the roasting, the grinding, the hours of patient stirring that turn thirty ingredients into something that tastes like a single idea. It is the dish Oaxaca is known for, and the one he still measures himself against.
He sharpened that foundation in professional kitchens, including NikSan under Chef Javier, where he refined his knife work and his understanding of seafood — precision, restraint, and respect for a fish handled correctly. It gave him the second half of his cooking: highland depth on one side, coastal clarity on the other.
Among his most memorable services: a charter for Dallas Cowboys quarterback Dak Prescott. Aboard the Heather Nikki, he cooks with the patience of a place where nothing is rushed — bringing the mountains of Oaxaca down to the Baja coast.
Saul grew up in Valladolid, Yucatán, where cooking still happens underground — the pib, a stone-lined pit lit hours before anyone eats, taught him the first lesson he cooks by: the best food is the food you started yesterday. Trained in Mérida, he later translated that cooking to the Baja pantry aboard the Olivia Grace.
Read Saul’s full story
His first kitchen was his aunt’s — a woman who ran the family’s Sunday cochinita pibil operation and did not accept shortcuts. He learned to grind recado rojo from achiote, allspice, and sour orange until his hands stained red for days; the sharp bite of habanero and the sour orange that keeps it in check; the smoky black of relleno negro; the clean simplicity of a lime soup built on almost nothing. Yucatecan food is its own country — Maya at the root, with Caribbean and Lebanese threads woven through — and Saul cooks it as a native, not a tourist.
In Baja he found an entirely different pantry — no sour orange trees, no pib, but a boat pulling in yellowtail and wahoo every morning. Rather than abandon his cooking, he translated it: recado rojo on grilled fish instead of buried pork, habanero and lime brightening a raw scallop, banana leaf steaming snapper in the galley’s tight quarters.
Aboard the Olivia Grace, he brings the patience of a pit-cook and the timing of a line cook — the food of the peninsula that faces the other ocean.
Lalo worked his first kitchen at six years old, growing up inside his family’s food business in Guadalajara — raised on the dishes that made the city famous. Since 2015 he has cooked aboard charter vessels along the Baja coast, where the fish and shellfish of the Pacific became his greatest inspiration.
Read Lalo’s full story
His roots are pure Jalisco: birria slow-cooked until it falls apart, tortas ahogadas drowned in chile de árbol, carne en su jugo, pozole tapatío, and jericalla for dessert. Those dishes are still his foundation, and he still cooks them with pride.
At twelve he turned to pastry, drawn to the precision of the French classics — mille-feuille, croissants, éclairs, tarte Tatin. That discipline eventually led him to open food businesses of his own.
He also holds a law degree, earned alongside his culinary career — proof of a conviction that runs through everything he does: you never stop learning, and you never give up the thing you love most.
Every yacht sails with its own menu, designed by its own chef.
Don’t take our word for it.
“Chef Christian deserves special recognition. He prepared some of the best food we had during our entire week in Cabo. Every dish was fresh, flavorful, and restaurant quality.”
“Javier the chef did an INCREDIBLE job at cooking up the dishes and the entire meal was soooo yummy! Definitely try out the seafood and fajitas.”
“The food was incredible! Fresh, flavorful, and beautifully presented. Every dish felt like it came from a high-end restaurant rather than a yacht galley.”
“Bruno made the most delicious drinks and Saul made food. We had tuna poke and fajitas that were amazing! They even got my husband and I a cake for our anniversary.”
“The chef Eduardo had prepared a charcuterie tray that was gorgeous and tasty! His talent as a chef didn't stop there — everything we ate was fantastic!”
Planning your menu
takes five minutes.
We reach out before every charter to confirm the menu with your group — dietary needs, allergies, preferences, and any celebrations we should know about. Nothing to coordinate on the day. When you arrive at the dock, your chef already knows what you like.
