Jose Manuel Pereira smiling on deck in his crew polo, sunlit water and a rocky coast behind him

01

About

A private chef with more than fifteen years spent making the same promise: good ingredients, cooked with care, for a table that remembers it.

I am Jose Manuel Pereira, a private chef in Mallorca. I cook bespoke menus in homes, villas and yachts, with more than fifteen years of experience on superyachts.

I was born in Asturias, in the north of Spain, and trained at the cooking school in Gijón. Before I went to sea I worked in high-end restaurants and hotels across Europe — Restaurant La Vida at Hotel Castillo Son Vida here in Mallorca, Hotel Formigal in Aragón, Restaurant Triibhuus in Zurich.

Since 2011 I have worked exclusively on superyachts, cooking for owners and charter guests season after season, including a spell as head chef on the yacht of the Qatar royal family. On land I ran the catering for the Circuit of Speed in Mallorca, with events from twenty to four hundred covers. Between the two, I have learned to produce a great deal from a small galley, quietly and on time.

My favourite cuisine is Mediterranean, where the ingredient is the protagonist — but I am always looking for inspiration, and Japanese and Asian technique runs through much of what I cook. I am based in Palma. Every menu is built around what you like, and around any dietary requirement you have.

Premium ingredients
Personalised menus
Attention to detail
Discretion & professionalism

02

Services

Four ways to work together. All of them start with a conversation about what you would like to eat.

Private Dining

A personalised dining experience in the privacy of your home.
Chef at Home

Full in-home cooking service.
Villa & Yacht Catering

Tailored service for private villas, yachts and holiday stays.
Special Events

Birthdays, private celebrations, special dinners and family events.

03

My cuisine

Mediterranean at heart, with Japanese and Asian technique running through it. In short, this is what I cook.

Mediterranean cuisine
Market cooking
Japanese cuisine
Thai & Asian cuisine
Mediterranean–Asian fusion
Sushi, sashimi, tartare & tataki
Seafood & fish
Premium meats
Rice & pasta
Tasting menus
Barbecue & outdoor cooking
Artisan desserts

Sesame-crusted tuna tataki, sliced on a wooden board

Glazed lamb shank with potato purée, reduced jus, lemon and rosemary

04

Sample menus

These are menus I have actually served on board. They are here as examples, not as a card to order from: every menu is designed to order, around your tastes, your dietary needs and whatever the market has that week.

Beef tartare on bone marrow with caviar
Menu one
1. Beef tartare on bone marrow with caviar
2. Truffle pasta with fresh burrata
3. Shrimp hot dog
4. Lemon mousse
Scallop, caviar and vegetable crisps
Menu two
1. Foie millefeuille with fresh sprouts
2. Grilled octopus with potato purée
3. Beef entrecôte with padrón peppers
4. Chocolate brownie
Dark chocolate soufflé
Menu three
1. Foie 'Ferrero Rocher' with hazelnut and apple
2. Mediterranean lobster with fresh spreads and lime
3. Sirloin Wellington with smashed potato and cherry sauce
4. Dark chocolate soufflé
Sesame bun with tartare and crispy onion
Menu four
1. Courgette flower tempura stuffed with lobster
2. Quinoa salad with feta, strawberries and avocado
3. Veal marrow with tomato salsa and fresh sprouts
4. Caramelised French toast with almond ice cream

Illustrative only — every menu is designed to order.

05

Track record

More than fifteen seasons at sea and a decade in restaurants before that.

2024 — 2026

Sole chef · MY ANTHEYA III, 35 m

Charter and private. Mediterranean and the Balearics, three seasons.
2019 — 2023

Sole chef · MY SEAL, 28 m

Charter and private. Mediterranean and the Balearics, four seasons.
2018

Head chef · MY UL MALHOUL, 73 m

Yacht of the Qatar royal family. New build, 22 crew, 12 guests. Crossing from Qatar to the Seychelles.
2018

Sole chef · MY BOTTI, 35 m

Italy and France. On board for the Formula 1 Grand Prix in Monaco.
2017

Sole chef · SY LIZARD, 30 m

Private, based in Palma. Mediterranean, Japanese and Italian cooking.
2011 — 2016

Sole chef · MY DYNASTY, 50 m

Private, based in Palma. Mediterranean and Croatia, for nine crew, the owners' family and charter guests.
2010

Sole chef · SY NIRVANA, 50 m

Pacific crossing and New Zealand.
2010 — 2011

Head chef · Hotel Formigal

Aragón Hills, Huesca. Four-star hotel.
2007 — 2008

Head chef · Circuit of Speed, Mallorca

Motorsport events, from 20 to 400 covers.
2006

Head chef · Restaurant La Vida

Hotel Castillo Son Vida, Mallorca. Menus, banquets and kitchen training.
2005 — 2006

Chef · Restaurant Triibhuus, Zurich

Menu, buffet and pastry section. Banquets of up to 400.