Garry Warr Four Wishes
By Elizabeth Ginns Britten
I met Garry Warr in his element—the galley he helped the owner design onboard the 144-foot Palmer Johnson Four Wishes. He was casually whipping up a nine-course, high-end appetizer menu (think grilled pear and gorgonzola-topped bruschetta with sweet caramelized onions; oysters Rockefeller topped with caviar; and steak tartare). As if that wasn’t enough, there was a five-course dessert menu to follow, including flourless chocolate mousse cake, mocha panna cotta, and strawberry ice cream dipped in chocolate—his twist on chocolate-covered strawberries. And that was just for a cocktail party. Sound a little over the top? Well, not as much as you might think.
That’s because when it comes to dessert, he prefers to offer guests a little taste of something truly decadent, and have them come back for more. “When you go to a restaurant and order dessert, they bring out this massive portion. You eat it, feel sick, and regret ever having it to begin with. I prefer to offer a little treat that will leave a positive, lasting memory,” he explains.
He believes in “demystifying the galley” by breaking down the barriers and inviting people in to help out and see what’s going on. In fact, he gave weekly cooking lessons to the owner’s wife. “The owner has a gourmet palate, and she wanted to learn how to cook. What happens in here, it really shouldn’t be a mystery,” Warr states.
The best part about what he does? Warr says it’s spoiling people and seeing them enjoy his work. “I love that I can completely change someone’s mood from what I’ve created.”
You can say that again. I sampled his chocolate mousse cake (see recipe), which gently lured me out of interview mode and into “I’ve died and gone to heaven” mode in two shakes of a lamb’s tail.
Four Wishes charters in the Caribbean during the winter and the Med in the summer at a weekly rate of $120,000 and $130,000 (plus expenses), respectively.
Fraser Yachts Worldwide Phone: (954) 463-0600. www.fraseryachts.com.
Chocolate Mousse Cake
Melt butter and chocolate together and let cool.
This article originally appeared in the October 2004 issue of Power & Motoryacht magazine.