Erik Petersen

Guests want experiences and knowledge. Chefs want education and options. As the culinary side of yachting changes and evolves, we meet some of the people helping the evolution along. As Provisions Head of Department at National Marine Suppliers, Joel Christy hears a lot about what owners, guests and chefs want in the galley. They want the highest quality, as they always have, but in recent years there’s been more. Now, more people want to know about the food, its provenance, its story.

Whether it’s health, medical well-being or safety from harassment and assault, the people tasked with looking after crew and others say the work can’t stop where the regulations do. If you want to understand how safety regulations change in yachting and the wider shipping world, Ted Morley suggests going all the way back to possibly the most famous regulatory failure ever to happen at sea.

Ferretti Group recently invited captains into its home. According to one captain, it’s the kind of communication that goes a long way. Captains and chief engineers got together recently to see firsthand how the Ferretti Group does things, and what it has in store for the future. The 2026 edition of Ferretti’s annual FG Convergence brought captains, chief engineers and other key stakeholders directly to the group’s shipyards in Ravenna and Ancona from March 15 to 18.