Magical meals appear seemingly out of nowhere three times per day on your gulet, and it's not often that many of us have a dedicated, personal chef for a week. So what does it actually take to provision a gulet for 7 days for 12 persons?
This late night photo was taken pre-vegetables, fruit, fish, poultry and meat.
Chef Ömer began working with us on Southern Cross Timer back in 2008. With a quick stint at retirement, he returned back to work claiming that the wife talked too much.
Ömer is self taught and intimidated by nobody, having cooked for the James Beard award-winning owners of Highlands Bar & Grill in New Orleans as well as the owner of Duende in Oakland, California and the Executive Chef of Dos Caminos in New York.
Shopping with Chef Ömer is a challenge. Each pepper, mint sprig, cherry, grape and spring onion undergoes a thorough, three dimensional inspection before it enters the shopping cart. The watermelon that he chooses is the one at the bottom of the melon pyramid display, and he prefers catching his own octopus as opposed to purchasing it from the fish monger. He is also a very nice person, and now a proud first time grandfather.
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