Professional Fresh Pasta for Superyacht Chefs
Fresh Pasta making course 5th & 6th March 2026
Who is it for
This course is specifically tailored for Superyacht Chefs, with a focus on delivering precision, consistency, ingredient understanding, and speed without compromise . Producing elevated pasta service to owner and charter-guest standards. Whether you are leading a galley or working as the Sole Chef, this programme will help perfect your pasta repertoire and operational workflow.
About the Course
Led by an experienced superyacht Head Chef with senior roles in Michelin-starred kitchens and specialist expertise in pasta making, this course equips participants with practical techniques adapted specifically for the demands of a superyacht galley.
Participants will learn how to produce fresh and filled pastas efficiently, execute refined plating, and manage mise en place and workflow to ensure high-quality service even in challenging onboard environments.
Course Location
Location
All onshore courses take place at our dedicated training premises in Antibes but can also be run on board your yacht, at a time and place to suit you and your crew.
Course Content
Course content includes:
- 2-day intensive practical training
- Fresh and filled pasta production
- À la minute service and refined plating
- Superyacht-specific workflow and mise en place
Learning Outcomes
By the end of this course, chefs will have the skills, techniques, and confidence to produce high-quality pastas consistently, with a focus on professional execution suitable for luxury service.
Chefs will also gain insights into adapting traditional pasta techniques to galley constraints, ensuring both guest satisfaction and operational efficiency.







