Hire a vetted yacht chef in Palma de Mallorca, Ibiza or Barcelona. Chef-founded recruitment for refit periods, Balearics season and sole-chef vessels. Shortlist in 48 hours.
Send Your Brief How It WorksPalma runs on a different rhythm to the Riviera. STP and the surrounding yards make it the refit capital of the Mediterranean, which means a large share of briefs here are not "chef needed for charter next week" but "chef needed to join in yard, feed a crew of twelve on a reduced budget, and be ready to produce guest food the day we splash."
Those are different chefs. A yard-period chef needs cost discipline, patience with dust and disruption, and the temperament to keep crew morale up when the boat is a building site — then step straight into guest standard. We screen specifically for that, because placing a pure fine-dining chef into a three-month yard period is how placements fail at week six.
Palma de Mallorca including STP, Club de Mar, Puerto Portals and Port Adriano, plus Ibiza, Barcelona, Valencia and Tarragona. Most Palma-based vessels we work with cruise the Balearics and Spanish coast in summer and sit in yard over winter.
Crew food on a tight budget, disrupted galley access, and morale that depends heavily on what comes out of it. Genuinely different from a charter chef.
Palma has a strong pool of sole and head chefs who own a galley start to finish. Many of our Balearics briefs are single-chef vessels.
Mercat de l'Olivar, local suppliers and island logistics. Knowing what actually arrives on time in the Balearics in August is a real skill.
Many Palma roles start seasonal and convert. We screen for chefs who want to stay, not just cover a summer.
Fixed €2,500 all-in, or a success fee of one month's salary payable only on hire — your choice per role. Short-term and charter cover of 90 days or fewer is 33.3% of total salary paid, minimum €500. Seven days of exclusive attention and a 60-day replacement guarantee on every search. Chefs are never charged, in line with MLC 2006.
Yes, and we screen for it specifically. A yard-period chef needs cost discipline and the temperament to keep crew morale up through disruption, then step straight back to guest standard. It is a different profile from a charter chef.
Yes. We place across the Balearics and the Spanish coast, including Ibiza, Barcelona, Valencia and Tarragona, as well as Palma itself.
Yes. Many Balearics briefs are single-chef vessels, and Palma has a strong pool of sole and head chefs who run a galley start to finish.
A fixed €2,500 all-in fee, or a success fee of one month's salary payable only when you hire. Every placement carries a 60-day replacement guarantee.
Send your brief and receive a vetted shortlist within 48 hours.
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