As a private-yacht chef, Tom Voigt, who is based in Spain and formerly worked as a private chef for Carlos Santana and Backstreet Boys, is tasked with creating a four-star-restaurant experience for passengers.
The consistent challenge, he says, is coordinating supplies and ingredients. Before taking off, he'll source markets and suppliers local to the destinations the ship will be visiting. Vendors often will travel to meet the ship on a water taxi or, in extreme conditions, by helicopter. "The best thing is when you have time on your own with a taxi to go to a local market, choose the best pieces and send them to the boats and make sure they're coming in the best condition," he says.