Master in Restaurant Management for Superyachts
Why this master’s programme?
The Master’s in Restaurant Management for Superyachts
Prepares you to lead the onboard dining experience, combining haute cuisine, team management, and luxury logistics. Learn to design innovative menus, manage demanding budgets, and ensure the maximum satisfaction of the most exclusive clients. Master the art of the perfect food and wine pairing, managing international suppliers, and meeting the most rigorous quality standards in a unique and challenging environment.
Differentiating Advantages
- Culinary Arts Applied to the Superyacht: Innovative culinary techniques adapted to the limitations and demands of the marine environment.
- Management of Exclusive Onboard Events: Planning and execution of high-level gastronomic events, from private dinners to special celebrations.
- Protocol and Etiquette in Luxury Service: Mastery of protocol and etiquette rules to provide impeccable onboard service.
- Food Safety and Allergy Management: In-depth knowledge of safety regulations Food safety and allergy management in a global environment.
- Networking with industry professionals: Opportunities to connect with leading chefs, maîtres d’hôtel, and suppliers in the superyacht industry.
- Modality: Online
- Level: Masters
- Hours: 1600 H
- Start date:
Availability: 1 in stock
Who is it aimed at?
- Executive chefs and head chefs who aspire to lead the gastronomic experience on luxury superyachts, developing innovative menus and managing budgets efficiently.
- Maîtres d’hôtel and front-of-house staff who seek to perfect their service, adapting to the demands of haute cuisine and hospitality in an exclusive environment.
- Food and beverage suppliers and managers who wish to understand the specific needs of the superyacht market, offering high-quality products and services.
- Superyacht owners and managers who seek to optimize the profitability and prestige of their vessels through excellent food and beverage management.
- Hospitality and tourism graduates seeking high-level specialization, opening doors to a professional career in the superyacht industry.
Flexibility and Exclusivity:
Master’s program designed for working professionals: online format with live and recorded classes, exclusive resources, and networking with industry experts.
Objectives and skills
Manage and optimize onboard catering operations:
Implement cost and waste control strategies, ensuring the quality and profitability of the service.
Leading multicultural restoration teams with excellence:
Promote effective intercultural communication, adapting leadership styles and resolving conflicts with cultural sensitivity to maximize team performance.
Create personalized and innovative luxury gastronomic experiences:
“Mastering cutting-edge culinary techniques, exceptional pairings, and impeccable service, anticipating and exceeding customer expectations.”
Mastering purchasing management and cost control in high-end nautical environments:
“Negotiating with specialized suppliers, optimizing supply logistics and monitoring the budget, ensuring quality and meeting deadlines in refit and maintenance projects.”
Ensuring regulatory compliance and food safety in a superyacht's kitchen:
“Implement and maintain a robust HACCP system, verifying critical control points and ensuring food traceability from receipt to service.”
Develop sommelier and wine pairing skills to enhance the onboard culinary experience:
“Identify and describe wines and beverages, applying tasting techniques, to recommend optimal pairings according to the menu and customer preferences.”
Study plan – Modules
- Fundamentals of strategic planning in maritime culinary management: situational analysis, objective setting, and alignment with the superyacht’s vision
- Design and development of detailed operational plans: menu planning, culinary resource management, and onboard supply chain optimization
- Implementation of advanced forecasting and inventory control methodologies adapted to the limited and variable environment of superyachts
- Innovation in culinary processes and service protocols: balancing operational efficiency and personalized customer experience
- Comprehensive management of multidisciplinary teams at sea: leadership, continuous training, and talent development under reduced crew dynamics
- Application of quality systems, food safety (HACCP, ISO 22000), and maritime regulations in food handling in exclusive environments
- Economic and financial analysis for strategic decision-making: budgets, control of Costs and maximizing gastronomic performance
Gastronomic product lifecycle management on superyachts: from international supplier selection to presentation and customer feedback
Logistics optimization and supply planning on international routes: managing seasonality, customs restrictions, and advanced preservation
Implementation of disruptive technologies in operational planning: management software, artificial intelligence, and data analytics to anticipate and resolve contingencies
Monitoring key performance indicators (KPIs) in gastronomic and operational management: continuous tracking for ongoing improvement and real-time adaptation
Development of contingency plans and specific emergency protocols for gastronomic operations in luxury maritime environments
Strategic communication and reporting with shipowners, captains, and stakeholders: presentation of technical reports, benchmarking, and effective feedback
Case studies and critical review of successful real-world projects in management Superyacht gastronomy: lessons learned, challenges, and international best practices
Sustainable development and corporate social responsibility in onboard gastronomic management: eco-efficient policies and waste reduction at sea
- International and local regulatory framework: Codex Alimentarius, HACCP, FDA, EFSA, and specific regulations for catering on superyachts
- Hazard Analysis and Critical Control Points (HACCP) in nautical environments: identification, assessment, and establishment of preventive measures
- Advanced food quality management systems: ISO 22000, BRC, and FSSC 22000 applied to onboard catering
- Safe food handling in maritime conditions: temperature control, cross-contamination, storage, and internal transport
- Design and maintenance of facilities and equipment to ensure safety and hygiene: cold storage, preparation areas, washing, and disinfection
- Specific cleaning and disinfection protocols for surfaces and utensils in environments with high humidity and constant movement
- Microbiological and chemical control: sampling methods, types of analyses, interpretation of results, and corrective actions
- Ongoing training of the catering team: development of technical and cultural competencies to meet international standards
- Comprehensive supplier and supply chain management: selection, auditing, traceability, and quality control from purchase to delivery on board
- Food emergencies on board: detection, rapid response, and protocols for the prevention of food poisoning and outbreaks
- Technological innovation applied to food quality: smart sensors, blockchain traceability, and integrated management software in nautical catering
- Environmental impact and sustainability in food management: waste reduction, responsible use of resources, and compliance with environmental regulations on superyachts
- Internal and external audits: preparation, execution, and follow-up of quality and food safety controls adapted to the luxury nautical environment
- Documentation and record-keeping: preparation and maintenance of food safety manuals, control records, and reports for certifications and Audits
Interdisciplinary coordination: integration of the kitchen, service, health and safety, and operations teams to ensure effective comprehensive control.
Effectiveness
- Fundamentals of haute cuisine in nautical environments: unique characteristics and challenges
- Design and planning of gourmet menus: sensory analysis, seasonality, sustainability, and pairings for superyachts
- Advanced supplier selection and management protocols: quality assurance, traceability, and international regulatory compliance
- Rigorous quality control: ISO 22000 and FSSC 22000 standards applied to nautical catering
- Implementation of dynamic HACCP systems adapted to the mobility and limitations of a luxury maritime environment
- Gourmet logistics and storage: preservation, temperature control, and specialized handling of delicate ingredients on board
- Comprehensive management of the kitchen and dining room team: professional profiles, ongoing training, and leadership under pressure
- Technological integration in culinary processes: use of software for planning, control, and real-time monitoring of gastronomic standards
- Advanced monitoring of the customer experience: surveys, real-time feedback, and satisfaction analysis for extreme personalization
- Emergency and contingency protocols in onboard food management: handling unforeseen events, maintaining quality, and ensuring food safety
- International health and food safety regulations for superyachts: compliance with MARPOL, ISM, and other applicable regulations
- Innovative molecular and sustainable cuisine techniques applied in a demanding, closed environment
- Cost optimization through predictive planning and analysis of historical consumption and preference data
- Continuous internal evaluation and auditing to ensure operational excellence and continuous improvement in gastronomic services Nautical
Development of effective communication protocols between the galley, service, and management of the yacht to ensure cohesion and efficiency.
[ol]
- Global Logistics Applied to Superyacht Catering: Analysis of International Supply Chains, Customs Regulations, and Bilateral Agreements
- Strategic Sourcing: Selection of Exclusive Suppliers, Negotiation of International Contracts, and Evaluation of the Quality and Traceability of Gourmet Products
- Inventory Planning and Control: Advanced Methodologies for Managing Perishable Stock, Efficient Rotation, and Minimizing Waste in Maritime Environments
- Advanced Costing Techniques: Detailed Calculation of Direct and Indirect Costs, Allocation of Operating Expenses, and Profitability Analysis by Menu and Event
- High-End Onboard Service Protocols: Design and Standardization of Procedures for Exceptional Gastronomic Experiences, Including Table Service, Wine Pairings, and Personalized Attention
- Integrated Management of Multidisciplinary Teams: Coordination Between Chef, Sommelier, Stewarding, and Suppliers to Ensure Operational Excellence and Customer Satisfaction
- Real-time optimization of logistics processes: digital tools for order tracking, delivery control, and incident management during navigation
- International hygiene and sanitation regulations for catering on superyachts: compliance with HACCP, ISO 22000 standards, and applicable maritime legislation
- Innovation in storage and preservation: refrigeration technologies, smart packaging, and preservation in variable maritime environments
- Case studies and benchmarking studies: detailed analysis of successful operations in the sector, identification of best practices, and strategies for adaptation under highly demanding and exclusive conditions
- Introduction to gastronomic innovation in the superyacht industry: concepts, scope, and current context
- Global trends in luxury dining: molecular gastronomy, signature cuisine, and cultural fusion applied to catering in maritime environments
- Implementation of cutting-edge techniques: sous-vide, controlled fermentation, dehydration, and spherification in personalized menus
- Design of exclusive culinary experiences: sensory integration, gastronomic storytelling, and personalized service
- Sustainability in the supply chain: selection of eco-responsible suppliers, product traceability, and environmental certifications for gourmet foods
- Efficient resource management on the galley: waste reduction practices, energy optimization, and use of eco-efficient technologies
- Application of international regulations and certification standards for food sustainability on superyachts
- Environmental responsibility in waste management: recycling, composting, and safe handling programs for organic and inorganic products on board
- Training and leadership in culinary teams to foster a culture of innovation and sustainability
- Case studies and best practice analyses: innovative projects transforming culinary management in the superyacht sector
- Fundamentals of Innovation in Gastronomic Services: Concepts, Models, and Methodologies Applied to Haute Cuisine on Superyachts
- Global Trends in Food Sustainability: Certifications, Traceability, and Reducing the Ecological Footprint in Nautical Environments
- Integration of Advanced Technologies in Mobile Kitchens: Energy Management Systems, Intelligent Refrigeration, and Culinary Automation
- Design and Optimization of the Sustainable Menu: Selection of Local, Seasonal, and Responsibly Sourced Ingredients to Guarantee Quality and Exclusivity
- Efficient Management of Food Waste: Minimization Techniques, Onboard Composting, and Revaluation of Organic Waste
- Food Hygiene and Safety Protocols Aligned with International Regulations and Maritime Specifics to Prevent Risks and Protect Health
- Training and Leadership of the Gastronomic Team: Fostering a Culture of Innovation and Sustainability from Management to Staff Chefs and Assistants
- Application of Life Cycle Assessment (LCA) to culinary ingredients and processes to measure environmental impact and establish continuous improvement objectives
- Case studies: real-world examples and benchmarking of pioneering superyachts in sustainable initiatives and cutting-edge culinary techniques
- Gastronomic communication and marketing strategies focused on enhancing the value of the sustainable experience for high-end clients
- Sustainability assessment and auditing: key indicators, reports, and certifications to ensure compliance and operational excellence
- Fundamentals of gastronomic design in nautical environments: space analysis, specific equipment, and adaptability to superyachts
- Optimization of operational flows in offshore kitchens: layout, management of limited spaces, and ergonomics for the culinary crew
- Selection and advanced handling of raw materials: freshness, preservation, logistics, and supply at sea
- Design of exclusive and personalized menus: creation techniques, cultural adaptation, and global trends in haute cuisine for superyachts
- Integration of cutting-edge gastronomic techniques: sous-vide, molecular gastronomy, and controlled fermentations under maritime conditions
- Advanced allergen management and food safety geared towards luxury nautical environments in accordance with international regulations
- Strategies for optimizing onboard service: service protocols, timing, presentation, and multisensory experience in limited spaces
- Implementation of technology in the kitchen and service: management software, control devices, and digital tools for operational excellence
- Training and leadership of the culinary and front-of-house team: skills development, motivation, and crisis management during navigation
- Analysis and continuous improvement through qualitative and quantitative metrics: customer feedback, process evaluation, and adaptability to changing conditions during navigation
- Advanced Recruitment and Selection Models for Specialized Superyacht Culinary Crews
- Performance Evaluation: Objective Tools, Culinary KPIs, and 360° Feedback in High-Demand Environments
- Group Dynamics and Team Building: Strengthening Cohesion and Communication in Multicultural and Multidisciplinary Teams
- Situational Leadership Applied to Culinary Teams on Superyachts: Adapting to Urgent Changes and Crisis Management
- Developing Emotional Competencies and Resilience to Improve Job Stability and Team Satisfaction
- Continuing Education and Upskilling Programs: International Culinary Certifications and Specific Training in Luxury Protocol
- Managing Cultural Diversity and Multilingualism: Keys to Optimizing Performance and Harmony in the Onboard Kitchen
Implementation of Personalized Motivation and Recognition Systems Focused on Talent Retention in the Nautical-Gastronomic Industry
Strategic Workforce Planning: Balancing Technical and Creative Profiles to Innovate While Maintaining Operational Excellence
Labor Compliance and International Regulations Applied to the Superyacht Catering Sector: Rights, Obligations, and Best Practices
Internal Coaching and Mentoring Processes for Professional Growth and the Promotion of Emerging Leaders
Methodologies for Effective Stress Management and Burnout Prevention in High-Pressure Teams
Technological Tools for Timekeeping, Productivity, and Competency Assessment in Luxury Maritime Environments
Design and Execution of Efficient Meetings and Communication Protocols to ensure clarity and alignment of objectives
- Practical case studies and analysis of real-life situations on superyachts: conflict management, emergency leadership, and critical decision-making
- Fundamentals of Innovation in Superyacht Culinary Management: Global Trends, Disruptive Technologies, and Their Impact on the Customer Experience
- Advanced Sustainability Models Applied to Luxury Catering: Product Life Cycle Analysis, Waste Reduction, and Efficient Resource Use
- Design and Implementation of Sustainable Menus: Researching Local and Seasonal Products, Integrating Superfoods, and Adapting for Special Diets in the Maritime Environment
- Optimizing the Supply Chain for Superyachts: Advanced Logistics, Traceability, and Selecting Responsible and Certified Suppliers
- Application of Smart Technologies in the Kitchen and Onboard Service: Automation, IoT, and Real-Time Management Systems to Maximize Quality and Reduce Errors
- Operational Excellence Protocols: International Standards, Quality Control, and Specific Internal Audits for the Marine Catering Sector
- Advanced Team Management and Leadership in Multicultural Environments: Effective Communication, Motivation, and Problem Solving
- Conflicts in specialized crews
- Implementation of hygiene and food safety practices in maritime conditions: HACCP in confined environments, allergen management, and applicable international regulations
- Customer experience strategies: service personalization, expectation management, and use of feedback for continuous improvement in superyacht catering
- Key performance indicators (KPIs) for superyacht catering: analysis, monitoring, and adjustment of operations to achieve maximum efficiency and profitability
- Innovation in gastronomic presentation and aesthetics: cutting-edge techniques, exclusive pairings, and adaptation to contemporary luxury trends
- Integration of clean energy and eco-efficient technologies in mobile kitchens: solar panels, recycling systems, and minimization of electricity consumption
- Development and application of corporate social responsibility (CSR) policies in the nautical-gastronomic sector: environmental impact and social
- Crisis and Contingency Management in Onboard Food Services: Protocols for Emergencies, Technical Failures, and Adverse Weather Events
- Real-World Case Studies: Detailed Analysis of Successful Sustainable and Innovative Catering Operations on High-End Superyachts
- Design and development of the comprehensive project: methodology for strategic planning in the gastronomic and operational management of superyachts
- Market analysis and benchmarking: competitive assessment, luxury trends, and customer segmentation to personalize the onboard dining experience
- Advanced budget planning: cost control, margins, and ROI in demanding operational contexts
- Supplier management and quality control: selection, negotiations, and ensuring gastronomic and service standards
- Logistics and procurement: effective coordination of purchasing, food preservation, and stock planning in limited maritime environments
- Management of multidisciplinary teams: leadership, motivation, and talent management in superyacht catering crews
- Implementation of hygiene and food safety protocols according to international standards (HACCP, ISO) 22000) and its adaptation to maritime operations
- Design of exclusive menus: pairing, nutrition, and cultural appropriateness for high-end gastronomic experiences
- Operational optimization on board: synchronization between catering and navigation areas to maximize efficiency and customer satisfaction
- Technological tools for comprehensive management: real-time planning, control, and reporting software
- Analysis of case studies and simulations: resolving operational incidents and making decisions under pressure
- Final project evaluation: executive presentation, key performance indicators (KPIs), and strategic recommendations for excellence in catering management on superyachts
Career prospects
“`html
- Head Chef on Superyachts: Kitchen leadership, menu management, and cost control.
- Purchasing and Procurement Manager: Supplier selection, negotiation, and quality control.
- Onboard Restaurant Manager: Service management, customer service, and staff supervision.
- Maître d’/Sommelier on Superyachts: High-end service, wine pairing, and wine cellar management.
- Gastronomic Consultant for Yachts: Design of personalized culinary experiences and staff training.
- Director of Banquets and Events onboard: Planning, coordination, and execution of exclusive events.
- Luxury Yacht Hospitality Trainer: Instructor in techniques Culinary arts, service, and restaurant management.
- Entrepreneur in catering services for superyachts: Creation of companies specializing in catering, events, or consulting.
“`
Entry requirements
Academic/professional profile:
Bachelor’s degree in Nautical Science/Maritime Transport, Naval/Marine Engineering or a related qualification; or proven professional experience on the bridge/in operations.
Language proficiency:
Functional Maritime English (SMCP) recommended for simulations and technical materials.
Documentation:
Updated CV, copy of qualification or seaman’s book, national ID/passport, motivation letter.
Technical requirements (for online):
Device with camera/microphone, stable internet connection, monitor ≥ 24” recommended for ECDIS/Radar-ARPA.
Admissions process and dates
Online
application
(form + documents).
Academic review and interview
Admissions decision
Admissions decision
(+ scholarship offer if applicable).
Place reservation
(deposit) and enrolment.
Induction
(access to the virtual campus, calendars, simulator guides).
Scholarships and financial support
- Mastery of Haute Cuisine: Learn cutting-edge culinary techniques adapted to the demands of luxury dining on superyachts.
- Comprehensive Restaurant Management: Acquire skills in administration, finance, marketing, and personnel management for exclusive restaurants.
- Onboard Experience: Immerse yourself in simulations and practical case studies that will prepare you for the unique challenges of life and work on a superyacht.
- Elite Networking: Connect with industry professionals, renowned chefs, and gourmet food suppliers to expand your professional network.
- Prestigious Certification: Earn an internationally recognized qualification that will open doors to the best opportunities in the superyacht industry.
Testimonials
This Master’s program provided me with the specific tools and knowledge to excel in superyacht catering management. Thanks to the hands-on training and focus on haute cuisine, I secured a position as head chef on a 70-meter private yacht, where I lead a team of five and manage a substantial budget. The training in international sourcing, inventory management in confined spaces, and high-end customer service has been key to my success in this demanding industry.
After completing my Master’s degree in Gastronomy & Maritime Hospitality, I secured the position of Executive Chef on a luxury cruise ship, where I lead a team of 20 chefs and am responsible for creating and executing menus for over 1,000 diners daily. I have received excellent reviews from both passengers and the company, which has allowed me to further develop my culinary and management skills in a challenging international environment.
After completing the Master’s in Superyacht Restaurant Management, I secured the position of Head Chef on a 70-meter private superyacht. I led a team of six, successfully managing the budget, planning customized menus for guests (including special diets and onboard events), and coordinating supplies in various international ports. The training I received during the Master’s program was crucial to my success, providing me with the necessary skills in team management, cost control, logistics, and specialized haute cuisine.
I successfully managed the provisioning and logistics for a fleet of 5 superyachts during the summer season in the Mediterranean, including planning customized menus, coordinating complex deliveries to remote ports, and managing a team of 12 people, resulting in 100% customer satisfaction and a 20% increase in operational efficiency compared to the previous season.
Frequently asked questions
Superyacht management and operation.
Yes. The itinerary includes ECDIS/Radar-ARPA/BRM with harbor, ocean, fog, storm, and SAR scenarios.
Online with live sessions; hybrid option for simulator/practical placements through agreements.
Food and beverage management on board superyachts.
Recommended functional SMCP. We offer support materials for standard phraseology.
Yes, with a relevant degree or experience in maritime/port operations. The admissions interview will confirm suitability.
Optional (3–6 months) through Companies & Collaborations and the Alumni Network.
Simulator practice (rubrics), defeat plans, SOPs, checklists, micro-tests and applied TFM.
A degree from Navalis Magna University + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
- Design and development of the comprehensive project: methodology for strategic planning in the gastronomic and operational management of superyachts
- Market analysis and benchmarking: competitive assessment, luxury trends, and customer segmentation to personalize the onboard dining experience
- Advanced budget planning: cost control, margins, and ROI in demanding operational contexts
- Supplier management and quality control: selection, negotiations, and ensuring gastronomic and service standards
- Logistics and procurement: effective coordination of purchasing, food preservation, and stock planning in limited maritime environments
- Management of multidisciplinary teams: leadership, motivation, and talent management in superyacht catering crews
- Implementation of hygiene and food safety protocols according to international standards (HACCP, ISO) 22000) and its adaptation to maritime operations
- Design of exclusive menus: pairing, nutrition, and cultural appropriateness for high-end gastronomic experiences
- Operational optimization on board: synchronization between catering and navigation areas to maximize efficiency and customer satisfaction
- Technological tools for comprehensive management: real-time planning, control, and reporting software
- Analysis of case studies and simulations: resolving operational incidents and making decisions under pressure
- Final project evaluation: executive presentation, key performance indicators (KPIs), and strategic recommendations for excellence in catering management on superyachts
Request information
Complete the Application Form.
Attach your CV/degree certificate (if you have it to hand).
Indicate your preferred cohort (January/May/September) and whether you would like the hybrid option with simulator sessions.
An academic advisor will contact you within 24–48 hours to guide you through the admission process, scholarships, and compatibility with your professional schedule.
Faculty
Eng. Tomás Riera
Full Professor
Eng. Tomás Riera
Full Professor
Naval engineer specializing in the selection, integration, and optimization of propulsion systems for yachts, high-speed craft, and service vessels.
Eng. Sofía Marquina
Full Professor
Eng. Sofía Marquina
Full Professor
Materials engineer specializing in marine composites and corrosion protection systems for ships, yachts, and port structures.
Eng. Javier Bañuls
Full Professor
Eng. Javier Bañuls
Full Professor
Naval electrical engineer with over fifteen years of experience in the design, integration, and operation of power and automation systems.
Dr. Nuria Llobregat
Full Professor
Dr. Nuria Llobregat
Full Professor
Specialist in meteorological and operational decision-making for coastal and offshore navigation, integrating wind, wave, and current models.
Dr. Pau Ferrer
Full Professor
Dr. Pau Ferrer
Full Professor
Naval engineer with a PhD in applied hydrodynamics and over a decade of experience designing high-performance hulls and marine structures.
Cap. Javier Abaroa (MCA)
Full Professor
Cap. Javier Abaroa (MCA)
Full Professor
MCA-certified captain with command of ocean-going vessels, specializing in advanced maneuvering, navigation management, and bridge safety.