Written by Carol Bareuther Quail Eggs aren’t the easiest ingredient to find when cruising the Bahamian Out Islands of the Exumas. This dilemma didn’t daunt chef Joseph Yacino, who satisfied his client’s hankering by having the eggs added to a seaplane deliery. Likewise, when a couple wanted to entertain friends aboard their yacht while watching the 2013 America’s Cup in San Francisco, they called personal chef Dane Mechlin. His culinary experience in the yachting world spans from working as a chef on a private luxury vessel in Alaska to provisioning a superyacht for a Saudi prince docked in San Diego, Mechlin provided the meal soup to nuts. These stories might sound like episodes of Lifestyles of the Rich & Famous ; however, you don’t need to be a movie star or multi-millionaire to benefit from a professional chef. In fact, two common trends — a time-starved lifestyle and plethora of eating styles — can make these services extremely valuable and even affordable to an
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