Flavors of the Adriatic - Meet the Chef of M/V Anthea
On board M/Y Anthea, every meal is a journey. Executive Chef Branko Rebac transforms the freshest ingredients from the yacht’s own garden and the Adriatic’s daily catch into a culinary experience that is as authentic as it is unforgettable. We sat down with Chef Branko to discover the inspiration, passion, and artistry behind Anthea’s signature cuisine.
Branko, could you tell us more about your culinary background?
I’ve been passionate about cooking from an early age, which led me to pursue culinary school. My real education, however, began during seasonal work in restaurants while I was still studying. That’s where I truly honed my skills. Later, I moved into fine dining, attracted by its creativity and precision.
At the same time, I always felt a strong connection to the sea and yachting. A yacht chef must be a complete professional – from baking and pastry to seafood, meat, and sauces. Once I felt ready, I joined commercial yachts hosting up to 50 guests. For the past two years, I’ve proudly held the position of Head Chef aboard Anthea.
How do you adapt your cooking to guest preferences?
A few days before each charter, we receive a detailed preference sheet. That’s my first introduction to the guests' habits, wishes, dietary requirements, or allergies. It allows me to create a fully personalized culinary experience. For me, this is essential in delivering true luxury.
Anthea is known for its garden-to-table philosophy. Can you tell us more about that?
Absolutely. Our garden-to-table concept is at the heart of what we do. Just a short distance from the coast, we have a private organic garden where seasonal vegetables, herbs, and fruits are grown exclusively for our guests. Every morning, baskets of freshly picked produce arrive on board: tomatoes still warm from the sun, fragrant herbs, crisp greens, ripe figs. The menu is never forced; it evolves naturally, guided by what the garden offers that day. It’s a beautiful connection between the land, the season, and the plate.
And what about the sea-to-table experience?
That’s something guests truly shouldn’t miss. One of the highlights of Anthea is our catch of the day. Local fishermen deliver fresh fish directly to the yacht, often just hours after it’s caught. We prepare Mediterranean specialties using the finest sea bass, dentex, or gilt-head bream, always respecting the ingredients and letting their natural flavors shine. There’s something very special about enjoying freshly grilled fish while anchored in a quiet bay, knowing it came straight from the Adriatic to your plate.
What makes this experience so unique for guests?
It’s the authenticity. You’re not just eating a meal, you’re experiencing a story. From the garden to the sea, from the soil to the table. Whether it’s a wild herb risotto with rosemary picked that same morning or a vibrant summer salad with edible flowers, everything feels alive, fresh, and meaningful.
What’s the key to running a top-tier yacht kitchen?
Organization, dedication, and passion. Everything must function perfectly, especially in a limited space. When discipline meets creativity and premium ingredients, that’s when magic happens.
Do you have a signature culinary style?
I come from Split, so Dalmatian cuisine is very close to my heart. I love taking traditional flavors and presenting them in a modern, refined way. It’s my way of honoring heritage while creating something new.
How important is teamwork on the board?
Essential. A strong kitchen depends on strong teamwork. Communication with the captain and crew is seamless, and everyone supports each other. That harmony is felt by the guests as well.
If you were a guest on Anthea, what would you most look forward to?
Fresh fish, prepared, enjoyed with a glass of wine as the sun sets over the Adriatic. That’s the essence of Mediterranean luxury. I look forward to welcoming you on board and sharing my passion through food. One thing is certain: the culinary experience on Anthea will be one of the most memorable parts of your journey.
