Chef vicino a te per Yachts

I am **Camille Dorsemans** , a passionate private chef, based in Provence. My career path is atypical: after experiences in design, catering and artisanal manufacturing, I chose to devote myself fully to cooking — the kind that brings people together, that comforts, and that creates memories. Today, I accompany my clients to their homes to offer them **a bespoke gastronomic experience** that is both elegant and convivial. I like to offer sincere, generous, and refined cuisine, inspired by the Mediterranean, local produce, and the seasons. I work exclusively with **fresh, carefully selected ingredients** , and I pride myself on creating gourmet, balanced dishes that are always full of flavor. Each menu is designed as a unique experience: particular attention is paid to presentation, textures, sauces, cooking methods… but also to the ambiance. Whether it's for an intimate dinner, a meal with friends, a birthday or an event, I take care of everything: **menu creation, shopping, preparation, service and cleanup** . All you have to do now is enjoy. Inspirational menu: ### **Appetizer** Selection of 5 seasonal bites per person ### **Starter** * Soft-boiled eggs, mushroom cream, croutons with garlic and rosemary, smoked ham crisps, Parmesan cheese **or** * Fresh goat cheese chantilly, green apple brunoise, peanuts and shrimps, honey vinaigrette with lumpfish roe, fresh herbs **or** * Mediterranean tuna fish terrine, nori seaweed, black garlic aioli, honey condiment, capers and lemon **or** * Revisited leeks vinaigrette, quail eggs, miso sauce, black sesame, mustard seeds ### **Main** * Creamy risotto, snacked scallops, beurre blanc sauce and parmesan cheese **or** * Grilled white fish, green pea purée, beurre blanc, mint and almond gremolata, roasted vegetables **or** * Roasted beef, reduced red wine sauce, baby potatoes and caramelized vegetables, toasted hazelnuts **or** * Duck breast, carrots prepared two ways, blackcurrant cream, blueberries and confit onions ### **Cheese** French cheese and tasting ### **Dessert** * Dark chocolate fondant, fleur de sel, cocoa whipped cream and peanuts **or** * Caramelized apple, crumble biscuit, vanilla mascarpone cream, dark chocolate chips **or** * Pavlova, yogurt, grilled pear, honey and almonds

I am Raffaele Puliga, a chef with Dutch and Italian roots. I was born to a Sardinian father, and cooking has always been a passion in my family. From a young age, I learned to prepare traditional Italian dishes, like ragù, alongside my father. My love for food has only grown stronger over the years. I trained as a chef at the Euroborg in Groningen, and I currently teach culinary students in the hospitality industry. During my time as Sous Chef at Landgoed De Holtweijde in Twente, I had the privilege of mentoring a student who went on to become the best student of the year at the Cas Spijker Academy. Shortly after, our team had the honor of cooking for the Bib Gourmand in 2019, a moment of great pride for me and the team. Cooking is not just a profession for me—it’s a way of life. I spend every day exploring food photography, capturing the dishes I prepare for family and friends. My wife even jokes that she no longer needs to go to restaurants, as she gets restaurant-quality meals at home. One of my greatest joys is barbecuing and smoking meat and fish. I take particular pride in making house-smoked salmon, smoked duck breast, and smoked butter to create unique sauces. For me, cooking is an expression of passion and love. It’s about sharing my experience and bringing together flavors from various cuisines, including Mexican, French, Italian, Indian, and Asian. Food is more than just nourishment; it’s about creating memorable experiences that people can savor and enjoy.

I am an Italian chef, born in Venice, with 16 years of experience in fine dining. Throughout my career, I have held the position of sous chef at prestigious establishments such as Pianeta Terra in Amsterdam, recognized among the 50 best Italian restaurants in the world, and at Michelin-starred restaurants like Cielo in Ostuni and Materia Prima. More recently, I worked as Executive Chef in Hilversum, leading the restaurant Vyr. Currently, I am taking some time to be close to my family while staying deeply connected to my greatest passion: cooking. **Menu Options (4 / 5 / 6 / 7 Courses)** ======================================== *Your personalized menu can be created by selecting dishes from the list below.* **Starters** ------------ * The original Venetian Carpaccio from Harry's Bar by Cipriani * Pumpkin flan, blue cheese fondue, Parmesan crisp * Grilled squid with red cabbage gazpacho and a melon–cucumber salad **First Courses** ----------------- * Mushroom risotto with lemon zest * Beetroot & Gorgonzola risotto * Seasonal vegetable risotto **Main Courses** ---------------- * Lamb neck with roasted vegetables and mousseline * Celeriac en croûte, carrot molasses, roasted carrots * Fillet of the fish of the day with saffron cream and roasted vegetables **Desserts** ------------ * Deconstructed tiramisù, chocolate and mascarpone textures * Elderflower panna cotta with passion fruit sauce

I earned a half scholarship to attend Le Cordon Bleu in Madrid after gaining experience in renowned kitchens in Colombia, including Isla Morada, Fish Market La Fragata, and Dilucca Chía. I later specialized in vegan cuisine with Luis García, studied trophology at INAG Cali, and in Spain, I have worked in prestigious kitchens such as Hotel Higuerón (Michelin-starred restaurant), Playa Nini (where I served as Cold Kitchen Chef), Hilton Barcelona, Palacio Miramar, and with some of the leading catering companies in Barcelona and Málaga.

Chef Mickaël Farina is a French-born culinary professional with over 18 years of international experience across 9 countries. He has led award-winning kitchens in the Maldives, Antigua, and Switzerland, serving royalty, celebrities, and private families aboard yachts, in private villas, and at exclusive retreats worldwide. Mickaël operates as a duo with his wife Kateryna — a hospitality professional with over 10 years of experience in premium client care, private household service, and luxury event management across Europe, the Caribbean, and the Gulf. While Mickaël leads every aspect of the culinary experience, Kateryna owns the room — table styling, guest service, event flow, and the finishing details that turn a great meal into a complete experience. Together they function as a single, seamless unit: nothing is delegated, nothing is left to chance. Trained in France and shaped by a Michelin-starred cross-orientation at Le Bristol in Paris, Mickaël's cuisine is rooted in classical French technique and infused with global inspiration — seasonal, elevated, and built entirely around the people at the table. He has published a cookbook in the Maldives, appeared on French television, and was a regional finalist for the San Pellegrino Young Chef Award. Today, Mr & Ms Farina bring that combined journey directly to your villa — from the market run to the last dish served, from the first table setting to the final kitchen clean-down. Every event is theirs from start to finish.