Decadent Delights

Decadent Delights

Forget the diet! Indulge in a sweet treat from these four talented megayacht chefs, who’ve mastered the art of dessert.

By Elizabeth Ginns Britten


Gary Warr’s five-course dessert menu.
 More of this Feature
• Decadent Delights
• Gary Warr, Four Wishes
• Dan Wood, Big Easy
• Terry Kelley, Va Bene
• Daniel Escarment, Bon Bon

 Related Resources
• Megayacht Feature Index

 Elsewhere on the Web
• Fraser Yachts Worldwide
• The Sacks Group
• Nigel Burgess
• International Yacht Collection

Ask anyone who’s been on a megayacht charter, and they’ll tell you that one of the best parts of the experience is without a doubt the food, and that dessert is often the most memorable of all. People rave about it for days, even months, after the vacation has ended.

We thought it would be interesting to profile four megayacht chefs who are among the “best of the best” in their field, specifically when it comes to creating mouth-watering desserts that are sure to make anyone’s taste buds dance. We’ve uncovered their philosophies on combining flavors, their tricks of the trade, and the secret to staying sane while working 18-hour days. But, best of all, we’ve managed to squeeze a recipe out of a couple of them, so that you can recreate one of these decadent delights at home in your own kitchen.

We think you’ll enjoy getting to know these masters. But be warned: Reading on an empty stomach may cause intense drooling, so make sure you keep a towel close at hand.

Next page > Gary Warr, Four Wishes > Page 1, 2, 3, 4, 5

This article originally appeared in the October 2004 issue of Power & Motoryacht magazine.

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