Journey to the Out Islands of the Bahamas onboard Remember When


On an interview with Boat International, Captain Cisco Chadinha of Motoryacht Remember When shares his top recommendations for the best SCUBA sites in the Out Islands of the Bahamas—a land of secret anchorages and uninhabited islands.

From Eleuthera to Hawk’s Nest on Cat Island, Tartar Bank, Springfield Bay, Conception Island, Rum Cay and San Salvador, complete with a drive on the wreck of HMS Conqueror, Captain Cisco offers guests a unique week of diving adventures.

Adapted with permission from

BIUS_02MAY17_US_VO_Itinerary Out Islands Scuba_BF.jpg

While the Bahamas is a well-trodden path for superyachts, the Out Islands still offer secret, sparkling white beaches and uncrowded world class diving for those prepared to venture off the beaten track. This itinerary by Cisco Chadinha, skipper of Remember When, which is available to charter, combines some of the best scuba sites in the region with secret anchorages and uninhabited islands.

Guests meet Remember When at Cape Eleuthera Marina and, within hours, can venture out for their first dive at Bamboo Point. The yacht will spend the night at anchor at the south end of Eleuthera, for an evening of stargazing on the sundeck while indulging in freshly made cocktails.

At the crack of dawn Remember When will depart for Hawk’s Nest on Cat Island. The remote island is hardly touched by tourism and has some brilliant diving, with an abundance of caves and coral canyons to traverse. Between dives guests can enjoy secluded beaches or take the yacht’s paddleboards and SeaBobs through the crystal clear mangroves.

In the morning divers can head for Tartar Bank on the southeast side of Cat Island. The bank disappears from a 60ft to a 3,000ft drop-off. The yacht will then relocate to Springfield Bay, perfect for a beach barbecue, while any fishermen on board can show off their skills.

With no inhabitants, Conception Island is a diamond in the rough. The dives here have stunning coral gardens and guests will encounter large varieties of reef fish and perhaps even a dolphin or two.

Guests can make the most of Conception Island’s quiet waters and enjoy Remember When’s extensive assortment of toys. The island also has a crystal clear lake, filled with small green turtles and stingrays.

Remember When heads to one of the best kept secrets in the Caribbean – Rum Cay. The island offers great beaches, with vivid coral reefs. Guests can explore drop-offs, deep reefs, numerous tunnels, and the wreck of HMS Conqueror, which was lost in 1861.

Guests’ final dive will be at San Salvador, which is the exposed peak of a submerged 1,500ft mountain. For the last night the yacht will either dock at Riding Rock Marina or relocate to a remote beach anchorage.

An exciting fishing luxury yacht charter program awaits enthusiastic anglers onboard motoryacht Remember When

Motoryacht Remember When offers outstanding fishing adventures for charter guests. The yacht is fully equipped for fishing and our 42' Towed Tender (Invincible) is perfect for exciting expeditions anywhere from the Bahamas to Central America and throughout the Caribbean. Our crew’s knowledge is unique, both in the technical aspects of the sport as well as in the best fishing grounds, locations and even times of day to catch specific fish, they are a well versed group, able to set up light fishing sessions or complete excursions for beginners and experienced anglers too.

Professional and dedicated, our team not only provides everything needed for exhilarating fishing action, but they also know how to set up a fun atmosphere for everyone involved, whatever their skill level.

With all the gear, equipment and experience required for each fishing adventure, Remember When is able to offer a fishing program unlike any other luxury yacht charter and should your fishing journey turn out to be fruitful, our culinary trained chef is ready to customize a menu during your charter to include the “catch of the day”—the joy of guests who have been happy to catch mahi-mahi, marlin, tuna, lobster and so much more.

Visit our Fishing Page and check out our fishing maps by destination, and a selection of fish we’ve caught complete with fishing techniques, best times to fish, fish descriptions and even some culinary tips for fish.

Getting to know charter yacht chef Tasia Haag

On any luxury yacht charter vacation the chef plays a paramount role, from the moment guests step aboard and savor the first set of canapés, to waking up for breakfast on the aft deck, bbq lunch at the beach and a gourmet multi-course dinner to follow—the chef makes the holiday flavorful, unique and spectacular in every way. Motoryacht Remember When is proud to welcome New Zealand native Chef Tasia Haag who's been delighting charter guests throughout her career and whose repertoire goes from classic cuisine to edgy and modern culinary adventures. During a recent casual chat, Chef Tasia shared a bit of her story, what inspires her, what challenges her and even some interesting secrets. Read and find out everything you want to know about the incredible lady who commands Remember When's galley.

1) How did you get into yachting?
I started working in restaurants in London and throughout the UK, but I then took a job in Australia, followed by another in the Caribbean. I have always loved traveling and I moved around Nevis and St Kitts on a 6-month contract. When that finished, someone offered me my first superyacht job purely by chance, which took me to Hong Kong, where I discovered the world of luxury yachts.

2) How was your first luxury yacht experience?
My first bosses were Asian and I had spent lots of time with great chefs who had given me lots of Asian-culinary experience. In the UK I had been head-chef of a restaurant with a strong Asian influence so this was very helpful. I've always loved cooking for guests with different cultural backgrounds and my worldwide travels have given me a broad palate and appreciation for the different kinds of cuisine.

3) What is your biggest challenge as a megayacht chef?
Pastry work can be tricky when you are cooking for twelve guests and eleven crew! But I find that success comes down to time management. My secret is usually working backwards, knowing at what time a meal should be served, and organizing a schedule around that time. I also plan meals in relation to one another. Sometimes it's useful to have a week’s menu ready ahead of time, with the absolute flexibility that is so important in yachting, but with a general idea of what the overall charter looks like.

4) How do you handle special requests?
I generally like to allow 2 proteins per meal so guests have a choice, this helps take care of special requests. I am always happy to provide options for guests who are vegetarian, vegan, paleo, pescatarian, and I have also cooked for guests with nut and fish allergies, on a celiac diet, etc. Guests are often onboard for a week so I strive to give them a unique culinary experience that meets their dietary requirements so they can enjoy themselves fully. Preference sheets filled out prior to each charter are a huge help in preparing suitable menus and I often find that guests without specific restrictions and requirements love trying the delicious alternatives offered just as much as the main menu options.

5) What's your schedule when on charter?
I get started early, around 5 am, especially on the first day of a charter. Guests often come from various time zones so it's important to understand their individual routines and schedules, particularly as they adjust to their destination and to the pace of their vacation. Charters are busy for a yacht chef, so I normally don't go to bed before 11pm, or sometimes later if guests are enjoying late evening activities.

6) When do you try new things? When do you go with a proven dish?
I love experimenting with food, I spend lots of time simply thinking about a dish. Sometimes it’s fun to take the crew suggestions, they might be craving something specific—a Thai curry, for example—and that will become the starting point for a new recipe or combination. I also write all my menus in a book and I save them for future reference. We have lots of repeat guests and I do look at my notes both to remember their favorite meals and also to make sure there is plenty of variety from one charter to another.

7) Any tips for charters with kids?
Kids love cooking projects and a Gingerbread making competition is one of the most fun activities that I have organized. They enjoy exploring the galley, and it can help during a rainy day or a longer passage. I've also had kids look into the fridge and choose one item they want to have cooked and then I've come up with a menu around that specific item or ingredient. Kids also love special presentations and to my delight I have found that young charter guests are usually happy to eat the same or similar foods as the adults.

8) What’s a favorite dessert you love to cook?
One of my favorite desserts to make is a Blueberry Creme Brûlée. But I'll make anything I am asked. I trained for a certificate in France and had to pass a 5-day test that involved lots of old-school, classic cooking, including making everything from scratch, so I am prepared to make anything even if I have never made it before. During this course I created my first-ever Baked Alaska and it came out fabulous which was so rewarding. I also love making souffles, I once made souffles for 50 guests onboard a megayacht and it was an amazing feat to accomplish given the small oven. I went with a quick recipe and everyone was pleased. My previous experience in fast-paced restaurants has taught me how to manage stress and make the best out of the present circumstances.

9) Where does your inspiration come from?
I think a love of food and cooking runs in my family. My father was a baker. My brother and younger sister were chefs. My cousin is also a chef. My father was born in the U.S. but was raised in Africa, while my grandmother was French-Belgian, so I grew up surrounded by a wide variety of foods and flavors. As a kid I went to school in Belgium so I had a lot of french cuisine in my childhood, from snails to foie gras, they were part of how my palate developed.

10) When do you eat? Any favorite foods?
I'm not a picker, I don't graze throughout the day, but I am a "taster" I need to make sure the taste is right, so that's when I try things I am cooking. I love spices. And I love to relax when I finally sit down to enjoy a meal. Among my favorite meals are a rare steak, quail and a whole baked fish like snapper or trout, and of course, foie gras!

Gourmet Chef Broccoli Soup with Seared Scallops


From the galley of Remember When's Chef Tasia Haag—a new recipe that will delight the most discerning palates, light, flavorful, delicious and inspired in the flavors of the sea.

Broccoli Soup with Seared Scallops


  • 1 broccoli

  • ½ head sml cauliflower

  • 200grms of spinach

  • 1 piece of garlic

  • ½ brown onion

  • 1lt chicken stock


  1. In a sauce pan sauté off the garlic and onions until transparent, add the chicken stock and bring to the boil.

  2. Cut the cauliflower into small florets, and add to the boiling stock. Cook until very tender. (about 5 minutes, or until a knife goes through easily) Add the broccoli and cook until soft but still green, (about 2 minutes)

  3. Add the spinach when soup has come to the boil season with salt and pepper. Immediately blitz with a hand blender or a kitchen whiz. (The reason for this is because you are getting the chlorophyll to come out and the soup will become a vibrant green colour).

Earlier... Marinate the scallops as follows:

  • 100 grms scallops

  • 1 piece of garlic

  • Olive oil 20-30 mls

  • Butter 1 tsp

  • Salt & pepper to taste

Heat the fry pan then add the oil and butter together. Add the marinated scallops along with the garlic and cook until golden colour. Season with salt and pepper. Do not burn but make sure the pan is always hot. Flip the scallops so they are the same colour on both sides.

Serving Suggestions & Tips

  • When serving the dish place the soup in a pre-warmed bowl

  • Place the hot scallops on top with garlic and butter and season

  • Blue cheese may be added to the soup, if desired

  • Parsley or chervil may be added to the scallops after cooking

Enjoy and remember what it's like to taste the delicacies onboard Remember When.


Remember When discovers luscious and tropical Dominica


Remember When is proud to be featured in Boat International magazine with a detailed narrative about an unforgettable journey into Dominica, a well-kept Caribbean secret.

Adapted with permission from April 2017 by Sophia Wilson

Nicknamed Nature Island, Dominica’s mountainous landscapes promise new adventures. Sophia Wilson discovers the Caribbean’s wild side in luxury, on board Remember When.

“You get a piece of everything—rainforests, mountains, waterfalls, hot water baths and active volcanoes”

The isle is full of noises, sounds and sweet airs, that give delight and hurt not,” says Caliban in Shakespeare’s The Tempest, when describing his deep devotion to the island on which the play is set. The true location of the island is a matter of academic debate but arguably the rugged volcanic topography and lush forests of Dominica offer an equally mystical modern day alternative.

 “It is the last island in the Caribbean that has not been discovered as a tourism destination,” says Dominican Andrew “Cobra” O’Brien, owner of Cobra Tours & Yacht Services, as he drives us from the small domestic airport. “You get a piece of everything on Nature Island—rainforests, mountains, untouched champagne dive sites, more waterfalls than anywhere else in the region, therapeutic hot water baths and active volcanoes.” 

The island experienced its own tempest in 2015 when Tropical Storm Erika struck. The deadliest natural disaster in Dominica since Hurricane David in 1979, it killed 30 people and destroyed hundreds of homes. Despite a valiant recovery effort, the scars are still visible—roads are in need of repair and temporary structures replace most of the shoreside bridges that were washed away in the storm. However, driving along the twisting roads past deserted black beaches, tropical green forests and mist covered mountain peaks, I am instantly enchanted by my surroundings: this is no typical Caribbean island. 

Dominica Boiling Lake Hike

Thankfully, while The Tempest is based around events after a shipwreck, my exploration of Dominica is anything but unfortunate, on board 49 metre Christensen motor yacht Remember When. Dominica has been described as “self-defensive”, with its rugged topography making it difficult to build the large luxury hotel developments seen on other Caribbean islands such as St Lucia. So a superyacht is the best way to enjoy this undeveloped destination and, with her pristine interior, vast water toy selection and professional but adventurous crew, Remember When is the perfect vessel. 

Captain Hennie du Plessis, who was involved in the build with the original owner in 2010, believes the yacht’s layout helps her charter credentials. “I would say it is one of the best for its size for charter,” he says. “She has a lot of cabins and big deck spaces. Everyone that comes on here says how charter friendly the boat is.” 

While Dominica has a stunning coastline to explore, many of its treasures are on land. The country is home to the Caribbean’s longest hiking trail, which passes through gorges, valleys, natural springs and cascading waterfalls. The 115 mile Waitukubuli National Trail, which is split into 14 sections and takes two weeks to complete, is not for the faint-hearted. However, for those who just want a taste, certain legs of the trail are easily accessible to dip in and out of.

We opt for a short walk around the Syndicate Nature Trail, in the foothills of Morne Diablotin, Dominica’s tallest mountain. Morne Diablotin National Park is home to two species of parrot, the Jaco and the Sisserou, the latter of which adorns Dominica’s flag. Their vivid emerald feathers and shrill shrieks make them easy to spot as we stop on a platform looking across a lush green gorge. As impressive as the wildlife are the Sloanea caribaea trees, whose buttress roots stretch across the forest floor in search of nutrients.

Dominica's luscious rugged terrain beckons Caribbean travelers.

Just a short drive from the Syndicate Nature Trail lies another of Dominica’s natural assets—Milton Falls. With more than 365 rivers criss-crossing the island, a choice of waterfalls awaits, depending on where you are moored—from Emerald Pool in central Dominica to the twin Trafalgar Falls near the capital of Roseau.

The hike to Milton Falls winds up a boulder-filled river path and takes about 45 minutes to complete. A hundred metres from the waterfall we need to cross the river and my guide hands me a vine with which to swing across. Thankfully my inner Tarzan surfaces and just around the corner I am rewarded with the sight of a 25 metre cascade of water crashing into the pool below. After a less than dignified change of clothes behind a nearby rock, I enter the crystal clear waters of the cool pool beneath the waterfall. The icy water and powerful flow is the perfect way to rediscover your inner child and the beauty of Dominica is that you get it all to yourself.

As we walk back from the falls the guide climbs up the side of the embankment and returns with a bunch of grapefruit, which he cuts open and serves. It is without question the best grapefruit I have ever eaten, both sweet and juicy. Dominica’s climate means that it is bursting with natural produce and throughout the day the group is presented with fresh coconuts and cocoa, as well as a vast selection of spices and herbs. It is this natural produce that the nation credits for the health of its older population and the longevity of Ma Pampo, who it was claimed was the oldest person in the world before she died at the age of 128 in 2003. Her celebrity status remains, with paintings of her across the island, and I defy any visitor to speak to a Dominican without her life being mentioned.

While Dominica still has a raw beauty, Remember When is there to offer the luxuries expected from a Caribbean charter. After a day exploring there is plenty of time for a sundowner in the spa pool or an opulent soak in the master suite’s vast bath before a delicious meal prepared by chef Daniela Sanchez. Runner-up at last year’s Antigua Charter Yacht Show chef’s competition, Sanchez creates meals that combine her love of different cultures and her natural ability to balance flavours and spicing—from seared tuna with polenta to chilli chocolate pudding.

Left: The hike to Milton Falls concludes with the rewarding sight of a 25m cascade
Right: Canoeing up Indian River offers gorgeous views and an intriguing passage

Unfortunately, no matter how luxurious the superyacht, one element always remains out of the control of the captain and crew—the weather. While Dominica has consistent yearround temperatures, ranging from 21˚C to 28˚C, the vibrant green of the island doesn’t come without significant annual rainfall. I wake one morning to never-ending sheets of rain—Portsmouth in Dominica bears a remarkable resemblance to the grey colours of Portsmouth in the UK in December.

However, it is occasions like these that truly test a charter crew. After all, it is easy to show guests a good time when the sun is shining, but it is a new challenge altogether when Mother Nature decides to spoil the party. Unfazed by the situation, the crew steps in to ensure all guests are entertained. Despite expecting us not to be on board, a three course “light” lunch is produced, chief stewardess Bianca Franck hosts a wine and cheese pairing and we are invited into the galley to learn how to make plant pot chocolate puddings. Nothing is too much trouble for this crew, from hosting Alice in Wonderland themed lunches to taking basketfuls of mud-stained clothes after hiking and returning them freshly ironed to my cabin. 

Once the rain has cleared I am able to discover another of Dominica’s star attractions, the Indian River. No motorised boats are allowed on the 4.3 mile stretch flowing between the town of Portsmouth and the village of Glanvillia, so instead Cobra rows us upstream as the canopy closes in overhead. With its mangrove-lined banks and mineral green water, I feel like I am venturing up the Amazon rather than messing about in the Caribbean. En route we row into an inlet with a wooden shack perched on the bank, which was used as the set for Tia Dalma’s cottage in Dead Man’s Chest, the second film in the Pirates of the Caribbean series. Surrounded by gnarled mangrove roots and large fern leaves, it is not hard to see why producers chose the location.

Once back out on the main stretch of river, we begin to hear the distant sound of a saxophone floating through the trees and before long a jetty comes into sight. Once on shore I am greeted by not only a saxophonist, but also stunning botanical gardens dotted with vibrant fuchsias and a bar hand-built by Cobra himself. Being both young and foolish I opt to try the signature cocktail—the Dynamite. As its name suggests it packs a punch and is probably only recommended for those who have a penchant for paint stripper. If you fancy something a little less lethal opt for the passion fruit rum punch instead.

162' Christensen Motoryacht Remember When is prepared to pamper guests in style after a day of adventures in Dominica.

Sites like Bush Bar are a reminder that, while Dominica may lack a glamorous sheen, it more than makes up for it in natural charm. I’m not surprised when Cobra tells me that celebrity visitors—including Bill Gates, Robert De Niro, Dustin Hoffman, Oprah Winfrey and Mick Jagger—have all enjoyed trips to the picturesque island.

Despite it being Du Plessis’ first visit to Dominica, he has also succumbed to the island’s attractions. “Every Caribbean island has its thing but Dominica is something special,” says the captain. “This is the kind of place that I like to visit and that I like to come back to.” With an owner who is a diving fanatic, and the crew sharing this passion, a further draw for Remember When is Dominica’s spectacular diving. Possibly the most famous is Champagne Reef, which as its name suggests is famous for the tiny bubbles that are released through holes in the reef from the volcanic activity underneath.

The beauty of Champagne Reef is that it is directly accessible from the shoreline. Companies such as Champagne Reef Dive & Snorkel can organise a private divemaster to lead you through the coral gardens full of healthy reefs, tubes, sponges and colourful fishes and the 23 metre descent. And while the attraction is best experienced by diving, you can still enjoy the gently bubbling spectacle while snorkelling, if you prefer.

Despite spanning just 290 square miles, you could take weeks rather than the few short days that I have to explore Dominica. Leaving the island and cruising for 10 hours overnight we awake to find ourselves arriving in the newly created UNESCO World Heritage Site of Nelson’s Dockyard in Antigua. Such a short passage proves that Dominica is easily accessible for those who want to explore a destination that even Shakespeare would have been inspired by. 

Yachts International features Remember When in the Exumas

Motoryacht Remember When is proud to be featured in Yachts International’s April 2017 edition, on a fabulous article by Andrew T. Parkinson that takes you through a detailed journey of the Exumas in the Bahamas. Read on to enjoy and relive a luxury yacht charter experience.

Reprinted with permission from Yachts International Magazine.

Leaps of Faith

A charter aboard the Christensen Remember When is all about embracing the unknown—and being thrilled in return.

By Andrew T. Parkinson

"If I’m being honest, I must have resembled an exasperated Chihuahua, sprinting back and forth at the edge of the dock. I wasn’t so much speaking as I was yipping, talking as much to myself as anyone else, staring into the water at the school of sharks. I took a deep breath and said, or at least muttered, “Okay, I’m gonna do it.” 

I leaned forward and … nope. No way. This was insane. I’m a father with two kids at home. I don’t jump into a school of sharks.

Crewmembers from 162-foot (49.3-meter) Christensen Remember When were already in the water, smiling and gently encouraging me to overcome my fear. These were just nurse sharks, after all. Thiswas a marina at Compass Cay in the Exumas, not some pitch-black cave in the middle of nowhere. The crew had been in the water with these sharks countless times. So had quite a few 6- and 8-year-old visitors to this popular winter charter destination.

This next bit of conversation, I think, happened only inside my head.

I have to do it.
No, I don’t.
Yes, I do.
One, two, three…
No! No! No!

When my body finally hit the clear, warm water, and when my blood pressure dropped to the point that I realized my eyes were open and I could, in fact, still see, the only thing I felt was calm. It was a remarkable sensation, almost like being baptized anew, welcomed into a club of people who experience life’s moments differently. The sharks may as well have been rough skinned puppies, as curious about me as I was about them. I minded my fingers, as the crew had instructed, but even still, I’m sure that I was playing with those sharks, and that they were playing with me.

I wasn’t looking at nature. I was immersed in it. I was living it in a way that I never knew was even possible. CONTINUE READING >

A luxury yachting evening of cocktails and canapés

Remember When at the FYBA Charter Open House in Fort Lauderdale.

The crew of 162’ Christensen Motoryacht Remember When was very happy to host Fort Lauderdale charter agents, brokers, media and various industry professionals for a lovely soiree including delicious cocktails and canapés, following the FYBA Charter Seminar Open House at Bahia Mar.

Guests were received by charter experienced Captain Cisco Chadinha and the attentive team of Remember When who provided detailed tours of the interior accommodations, social areas and beautiful exterior decks. The yacht was fully decorated to show-standards and guests were impressed by the elegant and detailed tablescapes, flower arrangements, and even a perfect exercise equipment setup on the sundeck showcasing the fitness possibilities onboard, including treadmill, rowing machine, free weights, yoga mats, steps and more. On the water, the 42’ Towed Tender fully equipped for fishing was also on display off of the ample swim platform.

Acclaimed Chef Daniela Sanchez delighted every palate with a menu that included

  • Mexican style tuna tartare with sriracha mayo in a sesame seed cornet
  • Slow cooked beef rib wonton taco with avo mousse and garlic aioli
  • Wildflower Margaritas

The Wildflower Margaritas were a sensation—besides being tropically gorgeous—the delicate spicy touch of each drink got everyone talking and craving for more.

The highlight of the evening was truly the attentiveness of the crew of Motoryacht Remember When who are an example of what the yachting lifestyle is all about—luxury, attention to detail, professional 5-star service, and a positive vibe that ensures everyone has a fabulous time.

Private viewing events such as the FYBA Charter Open House offer an outstanding opportunity for brokers and agents to get to know yachts and their crew and Remember When is grateful to all guests for such a wonderful turnout. 

A sweet favorite: Potted Plants Dessert

Remember When's Mini Potted Plant Desserts are not only attractive to the eye—they are much more than pretty to look at—Chef Daniela’s chocolate mousse will indulge even the most discerning chocolate connoisseurs!

Dessert is always a special occasion onboard the culinary-strong Motoryacht Remember When and Chef Daniela Sanchez is always ready to offer spectacular alternatives that are yummy and beautiful—in fact a work of art. The Potted Plants Dessert has been one of her best received creations and charter guests request them over and over, they also make a perfect Earth Day treat. While there are many variations possible, here are some of Chef Daniela's preferred combinations, these are neither hard to make, nor seriously gourmet, but they are really pretty and kids and adults smile plenty when they get them.

Main layer options:

  • Chocolate mousse
  • Chocolate pudding
  • Vegan chocolate mousse
  • Chocolate cheesecake
  • Home-made brownies 
  • Home-made chocolate cake

Top layer (cookie dirt):

  • Oreo cookie crumbs
  • Home-made chocolate cookie crumbs
  • If using brownies or chocolate cake for the main layer, the top layer can benefit from a little extra contrast, so lighter cookies work well such as honey graham crackers.

Decor Leaves and Flowers:

  • Mint leaves
  • Fondant sculpted leaves
  • Edible flowers (optional but they add a nice touch of color)


  • Glass votive candle holders (Chef Daniela's favorite)
  • Mini ceramic terracotta pots
  • Plastic mini dessert containers (practical alternative for younger kids, or for serving at the beach, poolside, etc).
  • Wooden spoons
  • Home-made cookie spoons (Chef Daniela’s favorite)

And the best place to try these whimsical creations? Of course, a luxury charter onboard Motoryacht Remember When.

Behind the scenes with a luxury charter chef

Chef Daniela Sanchez shares fascinating details about her culinary background, favorite restaurants & meals, and life onboard a luxury yacht.

The chef is one of the most important members of the crew of a luxury yacht, on a charter vacation, the chef can make the experience delicious, fascinating and unforgettable, and Motoryacht Remember When is fortunate to count with Chef Daniela Sanchez whose creations delight the most demanding palates with cuisine that varies from classic to avant garde, exploring a myriad ethnic flavors and worldwide ingredients of the highest quality.

On a recent afternoon onboard Remember When, Chef Daniela shared a little of her personal background, tips & secrets and even some of her favorite places to provision, restaurants and activities. Read on to discover the amazing woman behind the galley of Remember When.

1) How long have you been working in yachting?
I’ve worked in yachting for 6 years, before that I worked in the restaurant world, and in hotel and restaurant management. I love yachting because it can be very creative, as a chef I can design menus that are custom tailored to the preferences of the charter guests, their tastes, the season of year, our location, and even special celebrations that might take place onboard. Additionally charters offer a great opportunity to impress guests who are onboard to experience one of the most exclusive holidays ever.

2) What is your greatest challenge as a yacht chef?
Ironically… cooking for the crew! They are a very international group, with different preferences, and they are also used to having a culinary trained chef cook for them, so they know about good food!

I also had a fun soufflé challenge recently where the guests were really delighted by soufflé, so we created a dinner that involved various kinds of soufflés for the different courses of the meal. Because soufflé has to be served very quickly, the rest of the crew helped out so that every dish could go from the galley to the table in the shortest amount of time possible, while I was ready to create the next soufflé course.

3) At what time do you wake up? What’s special about your routine?
When we’re on charter, I always wake up at 5am, I love to get an early start.
The early morning offers the perfect time for Mise-en-Place. This is a french phrase that refers to the set-up that one needs to do before beginning to cool. This is the time for organizing ingredients, prepping for baking, cooking, sauces, etc.

4) What are your favorite things to do for kids while on charter?
Some charter favorites are:

  • Make your own pizza: this can be fun for various ages
  • Make your own cookies: this can involve a little cooking and baking if the kids are slightly older, or be as simple as decorating if they’re really small.

I find that it’s important to be flexible, things can change quickly on a charter, sometimes an afternoon of water activities can be cancelled due to rain, and some galley activities can save the day and be a lot of fun for the younger guests.

5) What are your favorite places to provision?
Every place in the world has something special, but I do have some favorite ones:

In Italy: While on the Mediterranean side, I love to get Italian porcini mushrooms, little wild strawberries, fresh as well as dried herbs, the juiciest most delicious tomatoes, cheeses of all kinds and of course wines.

In the Caribbean: St Maarten is my favorite place to shop for food in the Caribbean. It was a great blend of French / Dutch ingredients and offers lots of variety.

6) Do you ever practice for special dishes? Where do you get inspiration from?
I do practice, although the galley gets very busy while guests are onboard, when we have down time between charter groups I do like to experiment a little. Yard periods also offer a good time for exploration. And I draw lots of inspiration form Pinterest, I read quite a few culinary blogs, and I love perusing restaurant menus too.

7) What are your favorite restaurants?
Off the top of my head I love: 

  • MAHOGANY HOUSE in the Bahamas. 
    It’s in Lyford Cay, Nassau.
    I think they have the best mushroom soup in the world.
  • I also really like MARKET 17 in Fort Lauderdale. 
    It’s right by the 17th Street Bridge, next to the Convention Center.
    They have a very creative and unique menu.

8) You are so busy, when do you eat?
I taste the food I am cooking all the time, for me it’s the best way to check how a dish is turning out. I’m a snacker too. Because I spend most of my day cooking, I tend to have small meals throughout the entire day. However it can be a little strange to try certain foods at odd times of the day. So I may be working on a sauce for a meat or fish dish in the early morning, and I’d still try it even if it’s nor exactly a normal breakfast flavor.

9) What is your favorite food?
PASTA! And I always make my own! 
I love making ravioli, tortellini, pappardelle, and I love to add saffron, basil, spinach, etc.
I also love making my own ICE CREAM. I use a Paco Jet which is a micro pureeing machine that allows me to blend various frozen ingredients and it keeps them frozen which makes for delicious ice cream. Recently I have experimented with:
• Mango and fresh lemongrass
• Vanilla and truffle

10) A chef you admire?
Alain Ducasse, he’s a French / Monégasque chef who operates various well known restaurants (27!) like Alain Ducasse at The Dorchester in London which is a 3-Star Michelin Guide restaurant.

Any closing thoughts or words of wisdom…
—Never cook when you’re angry!
—Treat people the way you want to be treated.

An “everything-free” chickpea cookie treat


Motoryacht Remember When’s Chef Daniela Sanchez is well known for her unparalleled ability to please the most discerning palates, culinary and dietary preferences. Eager to provide a special treat to guests who are trying to keep to a diet that's gluten-free, egg-free, grain-free, vegan and protein-filled, she recently developed a cookie recipe that has become a sensation onboard.

Recipe for Chef Daniela's "4Cs Cookies (Chickpeas Chocolate Chip Cookies)"


  • 1 Can chickpeas
  • 2 Teaspoons vanilla essence
  • ½ Cup peanut butter (almond or other nut butter ok)
  • 1 Teaspoon baking powder
  • ¼ Cup liquid agave (vegan) or honey (not vegan)
  • Pinch salt
  • ½ Cup organic vegan chocolate chips
  • Nuts (optional, any of your preference)


  1. Warm up over to 350ºF
  2. Blend all ingredients together in a food processor and set aside
  3. Mix chocolate chips in by hand
  4. Add nuts of your preference (optional)
  5. Form small dough balls with your hands
  6. Set on baking sheet with a 2" approximate separation
  7. Bake for 15 minutes and enjoy!

Happy hour onboard motoryacht Remember When


Nowhere is happy hour happiest than on luxury charter yacht Remember When. Amongst the favorite cocktails prepared by our Chief Stewardess are the Strawberry Mojito—one of her specialties, and the Coffee Martini. So whether you fancy alfresco drinks on the sundeck, an aperitif before dinner in the skylounge or cocktails by the piano in the main salon, join us for a toast to happy time onboard Remember When.

Yachting style cookie recipe


Chef Emma Beckett of Motoryacht Remember When often receives compliments for her fabulous cookies, a delicious treat to make, she shares the recipe so that you can enjoy a little bit of her galley creations at home.

Recipe for my "Everything But the Kitchen Sink Cookie"


  • 1 ½ Stick sweet cream butter unsalted
  • 2 ½ Cups all purpose flour sifted
  • 1 ½ Cups soft brown sugar
  • 1 Tablespoon vanilla essence
  • Pinch salt
  • ½ Cup dark chocolate 60% chocolate chips
  • ½ Cup cranberries
  • ½ Cup quick cook oats
  • ½ Cup chopped walnuts  


  1. Cream together sugar and butter until light in color and fluffy, using a mixer is easiest
  2. Add the egg and mix
  3. Add the flour and all other ingredients until they blend well together
  4. Roll out into a sausage shape and wrap in cling film
  5. Chill for an hour
  6. Slice in half inch sized pieces and bake at 350 ºF

Welcome to 162' Christensen Motoryacht “Remember When”

To charter is to indulge in the journey, to celebrate the beauty of life, to breathe anew. Step aboard the 162' Remember When to embark on the journey of a lifetime, where the wonders of new worlds delight and magical moments surprise at every turn. Relax and unwind in elegant comfort as your professional crew and personal chef cater to your every whim. Whether you’re seeking active adventures under a Caribbean sea, or the leisurely discovery of treasures along the East Coast, it’s time to let the journey begin. Remember When hosts 12 charter guests in 6 spacious staterooms, catered to by a professional crew of 10–11. Visit us often for updates on destinations, itineraries, menus, special events and much more.