Superyacht Galley FAQ

The Superyacht Galley is a specialist superyacht galley design, equipment supply and project management business. We work with owners, captains, management companies and shipyards on projects ranging from complete new-build galley fit-outs to single emergency equipment replacements.

Our work spans the full lifecycle of a superyacht galley — from initial specification during the design phase through equipment procurement, installation support and ongoing operational consultancy. We are based internationally and deliver worldwide.

We work with anyone responsible for a superyacht galley:

• Owners and owner representatives — specifying a new build galley or overseeing a refit
• Captains and heads of department — sourcing replacement equipment or planning a refit during lay-up
• Yacht management companies — fleet-level procurement and specification standardisation
• Shipyards and interior designers — new build galley design and equipment specification
• Charter managers — ensuring vessels meet charter guest expectations

We have no minimum project size. Whether your need is a single dishwasher or a complete 60-metre new-build galley, we can assist.

We operate worldwide. Our clients are based across Europe, the Mediterranean, the Caribbean, the United States, the Middle East, Asia-Pacific and beyond. We supply and deliver equipment to shipyards, refit yards and marinas in every major superyacht region.

For project management, we work on-site at the vessel location wherever required. Contact us with your project location and we will confirm our availability.

We work with 50+ professional catering equipment brands. Our core partnerships include Rational, Miele, Dometic, Electrolux Professional, MKN, Hobart, Unox and Winterhalter — each selected for build quality, marine suitability and international service support availability.

We can specify and supply virtually any brand of professional catering equipment. If a vessel has an existing brand preference, we will work within that specification.

All equipment supplied is marine-grade where applicable — we do not supply domestic-grade equipment for commercial vessel use.

Yes. We supply individual items of galley equipment — a single combi oven, replacement dishwasher, new ice maker — just as readily as we supply complete galley fit-outs. There is no minimum order value.

For single-item orders, we typically need: the equipment category, available footprint (width, depth and height), available power supply (voltage, phase and amperage), and your delivery location and required date.

Contact us with your requirement and we will respond within one business day.

Lead times vary by brand, model and delivery location. For stocked items, delivery within 5–10 business days to most European and Mediterranean locations is typical. For made-to-order or specialist items, 4–12 weeks is common.

For urgent requirements, we maintain relationships with distributors across Europe, the United States and Asia-Pacific and can often source stocked items for rapid dispatch. Inform us of your required delivery date when enquiring and we will advise on availability.

Ideally at the earliest possible stage of the design process — before the galley footprint and services are fixed in the general arrangement drawings.

The most common and costly mistake in new-build galley projects is fixing the layout, services routing and ventilation strategy before specialist input. Changes at that stage involve significant structural and MEP revisions. Engaging a galley specialist during the initial design phase typically costs the same as engaging later but avoids expensive late-stage changes.

We can engage at any stage of the build. Contact us with your project timeline and yard and we will advise on the best approach.

A complete new-build galley project typically includes:

• Galley design — layout, workflow, equipment selection, services specification
• Equipment procurement — specification, quotation, order management, factory inspection where applicable
• Logistics and delivery — coordination with the shipyard delivery schedule
• Installation support — on-site presence during equipment installation and commissioning
• HACCP and food safety planning — operational documentation for the galley
• Crew handover — training for the chief steward/stewardess and chef on equipment operation

The scope is tailored to each project. We can provide the full service or complement an existing team.

Indicative timelines:

• Single appliance replacement — 1–3 days including commissioning
• Partial refit (cooking suite, refrigeration or warewashing) — 1–3 weeks
• Full galley refit (complete equipment replacement with minor structural work) — 4–12 weeks
• Full galley redesign (structural changes, new services, complete equipment replacement) — 3–6 months

Actual programme depends on equipment lead times, yard availability and structural scope. Contact us with your refit window and we will advise on a realistic programme.

Limited scope work can be carried out between charters during turnaround periods. A single appliance replacement or minor galley refresh can often be completed within a 3–5 day turnaround window.

More substantial refit work is better planned for the vessel's lay-up period — typically October to April for Mediterranean-based vessels.

We can assess your specific situation and advise on what is feasible within your operational schedule.

SOLAS requirements applicable to superyacht galleys include:

• Fire suppression — a fixed automatic system above the cooking line is required on commercially operated vessels (typically CO2 or wet chemical)
• Extraction ventilation — mechanical extraction above cooking equipment is required, with rates specified by flag state regulations
• Gas elimination — most flag states encourage or require elimination of LPG for cooking. Induction is the standard alternative.
• Fire detection — heat and smoke detection in the galley is required

Requirements vary by flag state and vessel classification. We work with the vessel's surveyor and class to ensure compliance is built into the specification from the outset.

HACCP is increasingly required — and enforced — aboard commercially operated superyachts. Port health authorities in France, Spain, Italy, Greece and the United States inspect galley food safety practices and documentation. Failure to demonstrate HACCP-compliant practice can result in detention of the vessel or removal from charter certification.

In practice, HACCP compliance requires: calibrated temperature monitoring, documented temperature logs, written food safety procedures and a designated food safety officer (typically the head chef). Modern combi-ovens and blast chillers with built-in HACCP data logging simplify compliance significantly.