Gourmet Chef on the Water
Experience the ultimate in luxury dining
Enjoy a gourmet meal prepared by one of Santa Barbara’s premiere chefs with wine pairings hand-selected by a certified sommelier. Indulge in a culinary adventure while you cruise along our beautiful Santa Barbara coastline.
5 Course Meal ~ $3,125 for a party of 4
You may add up to two more people maximum at $156 per person.
All prices are subject to a 12% Port Tax. We accept major credit cards only. We do not accept cash.
Gratuity is not included.
Please view the Sailing Center Charter Policies.
The Gourmet Chef on the Water Includes:
A USCG Licensed Captain
A Gourmet Chef
A four hour skippered cruise aboard a sailing yacht
A five course meal complete with wine pairings
Featuring the talents of local gourmet chefs
“Food has always been an important part of my boating experience. I now combine my favorite endeavors and share these pleasures with others.” – Chef Neal
Neal has been passionate about food and sailing all of his adult life. He grew up in an environment rich in the philosophy of serving “Farm to Table” foods and menus that changed with our seasons. This has led to a career of over 30 years in the food and beverage service industry.
Prior to opening Channel Islands Provisioners in 2013, Neal worked for the 2 largest international “contract” food companies, Sodexo and Compass Group, where Neal held a number of positions including Executive Chef for Pepperdine University, California Lutheran University and Anthem Blue Cross of California.
Additionally, Neal was the Executive Chef for Petrucci’s in Camarillo, an Estate chef in Montecito, Executive Chef at Café Buenos Aries and Emilio’s in Santa Barbara, and Owner of Eatz Bistro in Westlake Village. Neal was formally trained in service and held “front of the house” management positions at Santa Barbara Biltmore, North Ranch Country Club, and Saddle Peak Lodge.
Neal started sailing in the ‘70s and currently owns Malaya, a 45 foot Wylie, based out of Ventura CA.
If you're interested in hiring a Chef on the WaterContact Us Today