Yacht catering · Private chef on board
Yacht Catering and Private Chef on Board in Miami
Platters for a day on the water, and dinners cooked and served on board.
Catering / Yacht catering
How yacht catering works
There are two ways to eat well on a boat. For a day charter or a sandbar afternoon, we deliver platters packed to travel: food that tastes right cold or at room temperature, with plates, napkins and cutlery included.
For an evening cruise or a special dinner, a TETTO chef comes on board, finishes the food in the galley and serves the table, then packs everything out before you dock.
What people book for the boat
Day-charter platters
Ready to serve, no reheating, for up to 12.
See more →Dinner on board
A chef in the galley and a seated dinner on deck.
See more →Sunset cocktail menu
Passed bites that hold up on the water.
See more →Celebrations on the water
Birthdays and anniversaries with staff on board.
See more →What we plan for on board
- The galley. Tell us the boat and the galley: some have a full kitchen, some a microwave and a cooler. The menu is built around what's on board.
- The marina. Send the marina, slip and boarding time. We deliver to the dock and load before your guests arrive.
- Motion and sun. On the water, food has to hold: no delicate sauces that break in the heat, nothing that slides off a plate when the boat moves.
- Charter rules. Some charter companies have their own catering rules. Check with your captain and we work inside them.
For a day on the water, see the Fresh Lunch or Happy Hour platters; for a dinner on board, the Chef-Served Dinner.
Everything we cook on the water
Menus and starting prices for every service.
Private chef dinners
A chef-served dinner at home or on board, priced per menu and guest count.
See more →Event catering
Buffet, stations or plated, with staff and waiters, for 20 guests and up.
See more →Party platters
Seven packages for up to 12, from $600. Full meals from $850.
See more →Cooking classes
Team building from $1,800 for up to 15. Private group and kids classes too.
See more →Private dining
Our private dining and event space, with a chef-cooked menu.
See more →Kosher-style and shiva
Meat and fish menus with no dairy, for Shabbat, holidays and shiva.
See more →Event menus → · Platters menu and prices → · Class programs →
Private chef on board
For a dinner on board, a chef sets up in the galley, finishes each course and serves the table, then packs everything out. It suits a birthday, an anniversary or a client evening on the water. How our private chef service works →
Kosher-style on the water
Our menus are kosher-style, with meat and fish and no dairy, so a Friday-afternoon cruise or a family celebration on board can follow the same menu as the table at home.
Our food is kosher-style: meat and fish menus with no dairy. We are not a certified kosher kitchen, so if your family keeps strict kosher, order from a certified kosher caterer. About kosher-style →
Where we deliver on the water
We deliver to marinas across Miami-Dade, Broward and Palm Beach, including Miami Beach Marina, Bayside, Haulover, Dinner Key in Coconut Grove and Crandon Marina on Key Biscayne, and Bahia Mar and Pier Sixty-Six in Fort Lauderdale.
Yacht catering by city
Catering in Miami Beach · Catering in Sunny Isles and Golden Beach · Catering in Key Biscayne · Catering in Fort Lauderdale
Miami Beach Marina · Bayside · Haulover · Dinner Key · Crandon Marina · Bahia Mar · Pier Sixty-Six
Questions about yacht catering
Can you deliver catering to my boat at the marina?
Yes. Send the marina, slip and boarding time, and we deliver to the dock and load before your guests arrive.
What food works best on a yacht?
Dishes that taste right cold or at room temperature and hold up in the sun: salads, grilled fish and chicken, focaccia, and desserts that travel.
Do you provide plates and cutlery?
Yes. Platters come with plates, napkins and cutlery.
Can a chef come on board and cook?
Yes. A chef finishes the food in the galley and serves the table. Tell us what the galley has.
Planning a day on the water?
Send the basics and we'll come back with a menu idea and a price.