When a charter guest sits down to a beautifully prepared meal aboard a superyacht, the journey behind the plate is probably the last thing on their mind. But before a superyacht chef can put the finishing touches on a dish, its ingredients may have travelled through a global network of small producers, provisioning agents and logistics providers.
Superyacht Foodie Adventures wants to bring that often-overlooked journey into view.
Titta Uoti-Väisänen, a former superyacht chef, is the founder of the six-part television series, which takes viewers behind the scenes of the superyacht world through food, travel and luxury hospitality.
Each episode features a Michelin-trained chef who travels to their home country to source local ingredients, explores its origins with producers and then brings it to a superyacht where they collaborate with the yacht’s chef to prepare a meal for guests.
Uoti-Väisänen spent three years producing the series alongside award-winning Red Pepper Pictures, which handled filming and post-production. She also developed the project in collaboration with IYC, which helped provide access to five superyachts. The series was filmed in destinations like Norway, Athens and Monaco.
Following its debut at the Monaco Yacht Show on 24 September 2026 at THE LOUNGE by IYC, Superyacht Foodie Adventures will launch the full six-part series at MIPCOM Cannes from 12 to 15 October. The project has also been pitched to television channels and streamers, with Uoti-Väisänen hoping to see it picked up by one or two major streaming platforms early next year.
From galley to screen
Uoti-Väisänen’s connection to the story began long before the cameras started rolling.
She and her husband spent seven years as a crew couple in the Caribbean for The Moorings, with Uoti-Väisänen working as a yacht chef while her husband was the captain. After moving back to Europe, she continued for two seasons as a yacht chef in the Mediterranean on smaller yachts before she went to work on private villas in Southern France for a few years, where she’s now based. It was only after they started a family that she retired from her chef career.
But leaving the galley didn’t mean leaving food or yachting behind. In 2021, she founded Superyacht Foodie, which connects foodie brands with the superyacht industry by introducing products to provisioning agents, chefs and crew.
“When I was a chef, I had the means to buy products, but very seldom did I have time to source products for the yacht,” she says. “But I felt a passion for the small producers. I really wanted to allow them to come to this ultimate luxury business. And this is how we started finding small producers around the world.” They started in the Nordic countries, where Uoti-Väisänen has her roots.
Superyacht Foodie traces the story of exceptional food from the people who produce it to the yachts where it is ultimately served, highlighting the craftsmanship and passion behind the ingredients along the way. That’s the story Uoti-Väisänen also wanted to bring to the screen with Superyacht Foodie Adventures.
Taking it to TV: An unexpected opportunity
The television series kind of fell into her lap. “I never set out to be on TV,” she notes.
Nearly three years ago, while presenting Superyacht Foodie at a networking event, a TV producer approached her. “He came to me and said, ‘I want to tell that story. It’s an amazing story about the small producers, the people behind the plates and how their products travel into the superyacht world and into luxury’,” she recalls.
Although she knew little about television, Uoti-Väisänen agreed. She then spent three years developing the series alongside Red Pepper Pictures, which handled filming and post-production, while she shaped the storyline and selected the featured products and chefs.
IYC, which she often worked with through Superyacht Foodie, helped secure access to the yachts and their owners. Convincing owners to participate was key, Uoti-Väisänen says, and IYC helped assure them that the series would portray the industry thoughtfully rather than sensationalise it.
“We tell the story of people behind the scenes and what goes into the plates of food,” she says, adding that it was about getting to know the crew. “We introduce every department and go through the yacht.”
The series features a broad mix of vessels, from family cruising yachts to adventure boats, reflecting Uoti-Väisänen’s desire to show different sides of the industry. Featured yachts include the 85.3-metre explorer yacht Bold, 37.9-metre Sanlorenzo Les Bruxellois, the radical 43.5-metre This is It, 37.8-metre Heesen Magix, 41.8-metre expedition yacht Vikingfjord, and 52-metre sailing yacht Reposado.
The provisioning challenge
For yacht chefs, sourcing the right ingredients is only one part of the challenge.
“The provisioning agents do the heavy lifting of bringing 95 per cent of the products on board,” says Uoti-Väisänen. “And then on top of that, most of the yachts don’t have huge galleys and the storage space is very squeezed. So you sometimes need help.”
Since yachts don’t often sit conveniently beside a harbour when a chef needs a particular ingredient, the galley still has to be prepared for guests’ requests, often with little notice.
“I think that side is something that not everybody thinks about,” she says. “This is what we want to bring into the picture.”
During her own time as yacht chef, Uoti-Väisänen saw another part of that equation: the difficulty of creating something fresh and surprising while working long days under pressure.
“When you have a perfect, beautiful product, you don’t really have to do that much to it,” Uoti-Väisänen says. “It’s when you have a perfect piece of meat or amazing tomatoes or mozzarella, so you just want to present it as it is. It’s kind of a shortcut to have a top-quality product.”
Restaurant vs. yacht
A restaurant kitchen and a superyacht galley may share the same culinary foundations, but the demands are quite different.
“At the restaurant, you prepare the same menu week in, week out quite often. And on a yacht, you need to create something new every day,” says Uoti-Väisänen.
Yacht chefs must constantly adapt to changing guests, unexpected requests and a wide variety of dietary requirements, requiring constant creativity and adaptability.
Yet the divide between the two worlds isn’t as wide as it might seem. Many of the yacht chefs featured in Superyacht Foodie Adventures are Michelin-trained themselves, giving them a shared culinary foundation with the visiting chefs.
Changing the perception
For Uoti-Väisänen, however, the food is ultimately a way into a larger story about the industry itself. “Our industry is very closed, and people have the wrong idea. They don’t always understand that there are 150,000 crewmembers working on these yachts.”
Her goal is to give people outside the industry a more complete picture of the world behind the luxury.
“What I want to achieve is to open the yachting industry to the wider audience to understand that it is a serious industry, it’s not a bubble.”
She hopes the series will show both the beauty of the industry — and the people who make it possible. “We want to open the yachting industry and tell the real stories behind the scenes and behind the beautiful places and experiences that people are having.”
As for a season two? That will depend on the broadcasters, but she already sees plenty of possibilities. “There are more beautiful yachts. There’s lots of food in the world and beautiful places to show, so why not?”