Flavors of the Adriatic - Meet the Chef of M/V Anthea

Chef Branko of M/V Anthea shares what life and cooking at sea look like – every day brings new challenges and fresh inspiration.

Cuisine holds a special place on the luxurious yacht M/S Anthea, where every detail is carefully crafted to create an unforgettable guest experience. We sat down with the yacht’s Head Chef, Branko Rebac, to discover his culinary journey, what guests can expect on board, and why cooking at sea is, for him, the adventure of a lifetime.

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. But my real education began during seasonal work in a restaurant while I was still studying. That’s where I honed my skills and gained hands-on experience. Later, I moved into fine dining, drawn by the sophistication and creative challenges it offers.
I’ve always had a fascination with the sea and yachts, and at some point, I realized I wanted to combine these worlds. A yacht chef must be a complete culinary professional baking, pastry, seafood, meat, sauces you name it. Once I felt ready, I joined commercial yachts catering to up to 50 guests. Over time, I refined my craft, and for the past two years, I’ve proudly held the position of Head Chef aboard Anthea.

How would you describe your culinary approach onboard?
Dedication is everything. I approach each service with full commitment, and I actually enjoy the challenges especially when guests request something unique or unexpected. Each season I bring dozens of cookbooks and manuals aboard. They're both my inspiration and tools for pushing boundaries. Guests can expect a diverse, high-quality menu with a touch of surprise for them and for myself.

Do you have a signature dish or culinary style?
I come from Split, and I love playing with traditional flavors presenting them in modern, refined ways. It's how I connect heritage with contemporary cuisine, all on one plate.

How do you adapt to guest preferences?
A few days before the charter, we receive a detailed preference sheet. That’s my first “introduction” to the guests their dietary habits, special requests, allergies, and so on. I believe this part is essential to deliver personalized service at the highest level.

What ingredients are most important to you, and how do you ensure their freshness?
Fresh fish, meat, fruits, and vegetables form the core of my kitchen. Guests often request sea bass, gilt-head bream, or dentex. We even have our own onboard garden for herbs and produce. Everything else comes from trusted local farms. Quality and freshness are our top priorities.

What’s the key to a top-tier yacht kitchen?
Organization, dedication, and above all passion for the craft. Everything in the kitchen must run like clockwork. Without structure and discipline, there’s no consistency. But when passion meets premium ingredients, that’s when magic happens.

Is there a guest experience that particularly stood out to you?
Honestly, it’s hard to choose just one. Every guest brings a new story and unique requests. It’s that variety I truly love about working on a yacht.

How different is yacht cooking compared to working in a restaurant on land?
It’s a completely different world. On a yacht, I have much more freedom and space to be creative. Each day is new - new guests, new expectations, new inspirations. There's no routine, and that suits me perfectly.

Any favorite ingredients or dishes you enjoy preparing?
Again, I go back to my roots Dalmatian cuisine. Simple, authentic flavors always resonate. The magic lies in the presentation and the emotion a dish can evoke.

What’s the collaboration like with the crew and captain?
Teamwork is essential. Communication flows smoothly, and everyone knows their role. I always say: without a strong crew, there’s no strong kitchen. Mutual support and trust form the foundation of every successful charter.

If you were a guest on a luxury yacht, what would you want to eat?
Honestly I’d trust the chef. I love trying new cuisines and flavors. And often, those experiences spark inspiration for my own creations.

Do you have a personal culinary motto?
Order, discipline, and hard work. Without them, there’s no quality. A kitchen must run like a well-oiled machine.

Finally, what would you say to future guests of M/S Anthea?
I look forward to welcoming every guest on board and sharing the magic of taste that I prepare with great passion. One thing is certain our cuisine will be one of the most memorable parts of your journey.