Life on the High Seas: A Chef's Culinary Adventures Aboard S/Y Athos
Imagine a yacht that is unlike any other; it is a schooner that has a long history of elegance and has been updated to provide the highest level of luxury. With a length of 63.4 meters (208 feet), the S/Y Athos is not only the longest privately owned two-masted schooner in the world, but it is also a real masterpiece of Dutch mechanical engineering. The S/Y Athos, built by Holland Jachtbouw in 2010 and updated in 2023, combines the traditional allure of sailing with cutting-edge maritime technology. It is a floating paradise that can hold up to 12 guests and a staff of ten thanks to its stylish exterior design by Hoek and interior decoration by Peter Mikic Interiors.
Chef Dylan James Verhees onboard S/Y Athos
The galley, however, is where the magic happens. Chef Dylan James Verhees creates culinary masterpieces out of regional tastes. His inventiveness and enthusiasm has given this iconic boat an additional layer of luxury, redefining what it means to sail in style.
S/Y Athos provides a combination of allure and strength, catering to individuals who possess a passion for both excitement and tranquillity. There is a promise of luxury and amusement provided by its huge sun decks, sumptuous cabins, and media area that features a screen of 68 inches. The boat is equipped with a selection of high-tech sails, carbon rigging, and a cockpit that has been redesigned to provide breathtaking outside viewing opportunities. With a cruising speed of 12 knots, this vessel is as remarkable while sailing as it is when at anchor.
The facilities onboard are unparalleled; from air conditioning and satellite television to a movie theatre with projector, guests are provided with an experience they will never forget. In addition, the boat is equipped with a variety of toys for those who are interested in high-octane adventure. These toys include Laser Vago and Optimist sailing dinghies, e-foils, Seabobs, kayaks, and mountain e-bikes. With top-of-the-line fishing tackle, water skis, and scuba diving gear, each day brings the possibility of new and exciting experiences.
Let's find the untapped talent that enhances each charter dining experience. Meet Chef Dylan James Verhees, the focal point of this floating paradise, whose culinary explorations are as colourful and intriguing as the locations the yacht visits.
From modest origins in Australia to creating world-class cuisine at sea, Dylan's story is one of adventure, passion, and an unquenchable creative spirit. Beyond just cooking, he creates experiences, bridges cultural divides, and crafts lifelong memories for those fortunate enough to sail with him on S/Y Athos.
For Dylan, cooking began not in a professional kitchen but at home. “My mum was always an experimental cook, often with tasty results,” he recalls. When he moved in with his dad as a child, he took on the role of the household chef, learning by doing and embracing the joy of feeding others. By the time he turned 16, he had already entered the culinary world with a school-based apprenticeship.
Cooking, for Dylan, was never just a job. It was a ticket to adventure. “I’ve never been able to sit still,” he confesses. When he was twenty years old, his passion for travelling and cooking led him from Australia to London, where he polished his trade in a culinary culture that was both dynamic and competitive. He came to Mallorca two years later, with a desire to be in the sun, by the sea, and to begin a new life. It was there that he made a fortuitous entry into the world of superyachts, which marked the beginning of his life on the water.
The food that Chef Dylan prepares is a reflection of the location. Every location provides its own one-of-a-kind source of inspiration, from the verdant farmer's markets on Vancouver Island to the undersea treasures situated on Socorro Island. “Eighty percent of my menu planning is about being geographically appropriate,” Dylan explains. “It’s not just about cooking great food—it’s about creating dishes that resonate with the surroundings.”
Consider, for instance, the island of Vancouver. The fresh local vegetables, in conjunction with the world-class fishing, served as the basis for a number of Dylan's most beloved meals. During his time in Mexico, he had the opportunity to dive with sharks and manta rays near the Socorro Islands. This experience left him in awe of the wealth of the ocean, which directly impacted his seafood creations.
One of the most peculiar findings made by Dylan is the kawakawa plant, which is native to New Zealand and is frequently utilised in Māori cooking. Referring to it as a "wild basil," Dylan incorporates it into his recipes as a way to pay homage to the flavours that are prevalent in the Pacific. In addition, he has a profound passion for fresh shiso and myoga, two components that he fell in love with during a brief stay in Tokyo.
Both precise preparation and imaginative improvisation are essential components of daily life on board S/Y Athos. In contrast to the frantic speed of a restaurant kitchen, where the team's cooperation and the rush of adrenaline drive the service, sailing requires a distinct rhythm. Dylan spends a significant amount of time developing meals, planning them out a week in advance, but yet, leaving opportunity for creativity - or an unexpected guest request - at the eleventh hour.
“On a yacht, you spend all day preparing for a quick one-hour service,” he explains. This shift from high-paced restaurant life to the intimate setting of a yacht galley has its challenges, including long hours, standing on your feet all day, and provisioning for extended voyages. However, Dylan believes that the rewards—awe-inspiring vistas, unrivalled travel opportunities, and the satisfaction of watching customers' faces light up with each bite—outweigh these difficulties.
Every meal Dylan prepares is tailored to the preferences of the guests aboard. Detailed preference sheets serve as his guide, ensuring he can deliver not just meals but memories. “It’s very helpful to know what guests love or avoid,” he shares. This attention to detail allows him to craft dishes that delight, surprise, and inspire.
Dylan’s dishes are as diverse as his influences. Fresh seafood crudo, hibachi-grilled wagyu rump, and salted caramel tarts are just a few highlights. But what truly sets his cooking apart is its connection to the locale. Whether it’s Amalfi Coast lemons or wild pine mushrooms from the Pacific Northwest, Dylan’s creations celebrate the flavours of the region.
S/Y Athos is more than a workplace for Dylan—it’s a home. His favourite features? “My bunk bed at the end of a long day and my hibachi grill,” he says with a laugh. Guests aboard the yacht often remark on the crew’s enthusiasm, which Dylan credits as part of what makes life on board so special.
When it comes to recommending destinations, Dylan is quick to highlight a few favourites. “Mallorca is always breathtaking, especially the west coast,” he says. The Amalfi Coast, with its abundant fresh produce, also holds a special place in his heart, as does Tahiti, where the yacht is set to visit in 2025.
Dylan’s career highlights read like a bucket list for adventurers. From diving with sharks in Mexico to serving perfectly crafted caramel tarts to smiling guests, each moment is testament to his dedication and passion. One particularly memorable experience involved handling a 28-kilogram goat for a group of charter guests in Turkey—a challenge that Dylan tackled with his characteristic flair.
His advice for first-time charter guests is simple but essential: “Give detailed preference sheets and trust the planning of your crew and captain.” With a chef like Dylan at your service, guests are in for an unforgettable culinary journey.
As S/Y Athos charts its course through the world’s most stunning waters, Dylan James Verhees continues to bring his creativity, expertise, and love of food to every meal he prepares. For Dylan, cooking isn’t just about feeding people—it’s about telling a story, one dish at a time.
Dylan's cuisine is a celebration of the locations, people, and experiences that make life aboard a superyacht so extraordinary. From the Amalfi Coast to Tahiti, and every market in between, Chef Dylan’s culinary journey is proof that the world is best experienced through its flavours.
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