Michelin-starred Chef Karime López presents her culinary vision aboard Aqua Lares, our newest luxury expedition yacht.
Whether sailing through East Africa or the Arctic Circle, Chef López’s menus draw inspiration from the regional sights and flavors, honoring Aqua’s sustainability ethos through the use of locally sourced ingredients. In East Africa, Mediterranean influences meet coastal Creole flavors with dishes such as the Zanzibar-spiced ribeye and Creole shrimp curry with fried plantain. In the Arctic Circle, Norwegian scallops, king crab, and local brown cheese are among the specialties, complemented by freshly baked scones and warm waffles.
Chef López has built a decorated career leading kitchens in restaurants across Italy, Spain, Mexico, Peru, and Japan, and became the first Mexican woman to earn a Michelin star at Gucci Osteria Florence in 2018. Her accolades also include Chef of the Year in Italy (2018), the Best Chef Art Award (2022), and Best Outstanding Chef Abroad by CANIRAC (2023).
A pioneer of rainforest-to-table cuisine, renowned Chef Pedro Miguel Schiaffino delivers the exceptional menus on our Galapagos and Amazon expeditions.
On Aqua Mare, Chef Schiaffino presents a dining experience inspired by the region’s dramatic landscapes and the Peruvian Nikkei style. Aboard Aqua Nera and Aria Amazon, the dishes make use of native Amazonian ingredients and showcase the best of Peruvian cuisine using a sustainable rainforest-to-table approach.
Pedro Miguel Schiaffino was the chef and previous owner of Malabar and ámaZ, which used to be two of Lima’s most cutting edge and innovative restaurants prior to their closure. He is also part of the Executive Committee of the CIA’s Latin Cuisines Advisory Council and founder of the catering company Schiaffino Gastronomika.
Award-winning Chef Benjamin Cross presents an immersive dining experience celebrating the diverse flavors and rich culinary heritage of Southeast Asia, featuring fresh, locally sourced ingredients.
On Aqua Blu, Chef Cross draws inspiration from Indonesia’s fabled sea spice trade route, blending Indonesian flavors with European and Mediterranean influences. Aboard Aqua Mekong, his menus showcase the bounty of Vietnam and Cambodia, from the Mekong’s waterways to its fertile lands. Rooted in an unpretentious and simple approach, his food philosophy centers on top-quality produce, allowing the ingredients to speak for themselves in inventive yet authentic dishes.
With more than 25 years of international experience, Chef Cross began his career at Byron Bay’s legendary Raes on Wategos before honing his craft under Australian culinary icons Janni Kyritsis and Neil Perry. His journey took him abroad to some of the world’s most celebrated kitchens, including Seamus Mullen’s Tertulia in New York City and Santi Santamaria’s three-Michelin-starred Can Fabes in Catalonia, Spain. Since relocating to Bali in 2008, he has developed a series of acclaimed restaurants, from Masonry and Fishbone Local to Bar Vera.
