Custom Yacht Interior Designs

Yacht Galley Design: A Challenge of Form and Functionality

Much like the kitchen in a home, which so often operates as the central hub, facilitating entertainment, homework, life chats, baking and cooking, the design of the galley aboard a yacht demands similar consideration. How many appliances and what type, prep areas, service areas for the crew, considerations for guest interaction… In my large Italian family, we always joked that every kitchen and yacht galley needed to have plenty of seating so we could hang out and harass the chef en masse! As with every space aboard a yacht, technical considerations drive all design to ensure functionality is maximized.


The yacht galley is a technical space; its purpose being to facilitate one of the most important onboard activities: the enjoyment of good food and good company. There are, of course, specific design/layout needs dictated by the vessel’s type and size: motor versus sailing, under 100 feet versus over 100 feet, the time spent at sea and in what conditions, and, of course, the yacht’s intended market – be it American, European, Australian or elsewhere. We dive a little deeper into this subject in our blog post about designing for the spec market . The main distinction that separates the boys from the men when it comes to galley design, however, lies between charter yachts and private yachts.

96' Nordhavn Yacht VivieRae II


Private yachts can get away with standard galleys designed to service small groups and families. Much like a home kitchen, the workspace and equipment – and even materials used – are adequate if they serve this purpose. High-end consumer appliances will suit, and good looking stone surfaces and backsplashes can provide lovely accents, even allowing the private yacht galley to become a focal point of the main living areas, with islands and settees providing a gathering spot for family and guests.

125' Westport Yacht Eccentric Galley

Exceptions to this rule are common, as we experienced with the design of the 120’ Nordhavn flagship, Aurora, aboard which the galley design served to influence much of the entire project . While the yacht was intended for private use, the owners were enthusiastic about entertaining and specified a functional galley fitted with the latest high-end appliances. The must-have appliance list was extensive: a full-height refrigerator and full-height refrigerator/freezer, two refrigerator drawers, two dishwashers, two ovens, a microwave oven, a steam oven, two sinks, a Salamander broker, an electric cooktop with four burners, a trash compactor, a BBQ grill, a teppanyaki grill and a wok burner, as well as plenty of storage and counterspace with a stool. 

120' Nordhavn Yacht Aurora Galley

While there were some compromises to be made to accommodate all of this equipment while still allowing for enough countertop and cabinetry space, we executed a layout and combination of appliance/cabinetry design that suited their needs – and resulted in a truly exceptional, efficient galley space that would please any discerning chef!

We created a “second galley” in the enclosed flybridge space with a full bar with under-counter refrigerator/freezer drawers, a dishwasher, wine cooler, trash compactor and electric BBQ. In the end, this space became a coveted area in which the owners could cook and entertain while enjoying the water views.

private yacht galley

LIke Aurora, the owners of the 100’ Nordhavn, Serenity also love to cook and entertain and desired a Galley with all of the latest high end appliances along with enough space for his large family to congregate there. When designing the layout of Serenity , we extended it aft into the dining space, while still maintaining enough space in the adjoining Dining Salon to incorporate a large, 12-person dining table.

100' Nordhavn Yacht Serenity Floor Plan


When your boat is intended for charter, the design needs are kicked up a notch…or more. Any owner who has experienced crew turnover will acknowledge that yacht galley layout plays a role in a chef’s job satisfaction. Dissatisfied chefs will blame designers who prioritized guest spaces over galley functionality. After all, food is the most important element of a successful charter. A charter necessitates not only three daily meals for up to 12 guests, but crew meals and snacks — not to mention separate dishes catering to dietary restrictions — cocktails, hors d’oeuvres, midnight snacks, crudités and more snacks, including a cookie or two.

Yacht Galley Design


Currently we are working on the refit of a 112’ Westport, Hannah, * which is planned for charter. The refit includes opening up the galley space to make it a more “family-friendly” gathering space. Because the yacht will be used for both charter and personal family use, it is important to execute a balance between the family’s appreciation for contemporary styling and high-end finishes and appliances and the durability and functionality required of a charter environment.

So, when considering your next design project, you may want to start with the galley. Do you have ravenous teenagers who must snack every half hour? Will you be joined by your large Italian family, each of whom must gather around the chef to critique the Sunday gravy? Do you have champagne tastes with a beer budget?

In the end, the balance of form and functionality are essential to a successful galley design. Designing your galley with the chef in mind — or better yet in consultation — will ensure not only a successful charter yacht with the right crew, but will also yield returns in resale.

*The new owner of the 112′ Westport Hannah , previously known as Via Kassablanca , was represented by Andrew Miles of Miles Yacht Group while the seller was represented by Alex Rogers & Walter Sea, Jr. of Westport Yacht Sales.

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About the Author

Destry Darr Pethtel is an award-winning interior designer based in Florida. Her designs have been featured in several luxury yacht publications such as Showboats, Boat International, Yachts International, Yachting, Luxe Magazine to name just a few! Read More About Destry >>

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Setting Up the Perfect Boat Galley

March 19, 2021 by Travis Turgeon Leave a Comment

Functional wooden boat galley

Living on a boat comes with countless challenges, but few can cause more frustration than a poorly designed galley. It’s tough enough to cook a great-tasting meal that everyone enjoys in a standard kitchen, but managing that in a swaying, confined space with limited resources can make you want to hurl yourself overboard. A perfect boat galley is well-designed, highly functional, and safe to use. Below, we cover everything you’ll need to know to make the most out of your space.

The Boat Galley

Boat galleys vary in a ton of different ways. Size, layout, storage, proximity – the list goes on. Each boat will require a slightly different setup than the next, but certain features are beneficial across the board.

Boat Galley Basics

boat galley kitchen

Boat Galley Location

From cooking and cleaning to remaining mobile and social, the location of a galley can dramatically impact your culinary experience at sea. The galley should be accessible from both the cockpit and saloon, well ventilated and in an area that is less prone to boat roll than other areas. Placement at the foot of the boat’s companionway is ideal, as it satisfies the three considerations mentioned above. Those with multiple roles on the boat will enjoy this location as they make trips above and below deck. Each boat will have a different setup, though, so be sure to consider the specifics for you and your crew. What works for some will be less than ideal for others. 

Boat Galley Layout

The shape and layout of your space will dictate how you set up your kitchen and arrange your boat galley accessories. Three standard layouts for a boat galley exist – Linear, L-Shaped, or U-Shaped. L-Shaped and U-Shaped galleys are more commonly found on offshore cruisers, as the design provides more support and security when the boat is rolling. They also keep spaces and cooking accessories nearby for a busy evening as the lead cook.

While these confined layouts are more suitable for safety and convenience, they reduce the overall ability to be creative in the kitchen. Less space means you have to be more mindful of the equipment you’re using, as well as how many dishes you can prepare at once. It would be best if you determined your galley’s layout by evaluating how many people are on board, how often you’ll be cooking during open-water passages, and how creative a cook you are in the first place. 


Cooking seafood on a stovetop in a boat galley

Gimballed Boat Appliances 

A gimbal is a single-axis support system on which objects pivot to stay level, even when their surroundings are not. Having gimbaled boat appliances is essential to cooking safely, especially when making long passages in inclement weather. The most common boat appliance to mount on a gimbal is a stove and oven. Gimballed boat appliances are lockable when not in use, so you can use the equipment as usual when at anchor or docked in the marina. 

Logical Refrigeration Placement

While modern boat galleys are becoming more logical in their design and layout, there are often things that leave us scratching our heads when looking at older vessels. Unfortunately, one of the most common issues we see is the placement of refrigeration and freezer units. Whether due to space restrictions or simple neglect, we see these cooling units installed near engine rooms, ovens, or in areas with minimal ventilation. For obvious reasons, placement in these areas will drastically reduce energy efficiency and drive up costs. When looking to buy a used boat or renovate your existing galley, make energy efficiency a primary consideration.

Boat Galley Convenience Features

Magnetic knife storage in a boat galley

Double-Basin Sink

While this is, of course, a subjective opinion, many offshore cruisers prefer to equip their boat’s galley with a deep, double-basin sink. Deeper basins offer a few advantages, although not every person will see them as essential.

The main advantage is the ability to soak your dishes without worrying about water overflowing when the boat rolls. However, if you’re only cooking for a few people, you can manage this with a shallow sink as well. The selling point for most is the double basins. With two basins, you can use one for washing and draining while the other serves as a soaking station. After all, efficiency is the name of the game in such a small and limited cooking space. If you aren’t using one of the basins, you can increase your counter space by placing a fitted cutting board or surface over the second basin. Depending on the meal, you may require more space or an assistant in the kitchen. 

Locking Cupboard, Drawer, and Oven Latches

Installing lockable latches to anything with a swinging door or a sliding drawer is the best way to prevent things from coming open during a passage. Not only are you risking breaking your kitchenware, but you’re potentially turning ordinary household items into dangerous, high-speed projectiles. These latches are cheap, easy to install and provide peace of mind for a more relaxed journey.

Vertical Cupboard Dowels

Another infinitely helpful boat galley accessory is vertical dowels, installations to keep glasses in place and prevent breakage. You can also use dowels to stack plates and bowls, although most find the best use for them to hold their precious wine glasses and beer mugs. Ensure you won’t be drinking your wine from plastic cups by installing these boat galley accessories in your cupboards.

Wall-Mounted Racks

Having wall-mounted racks in strategic locations around the galley can help the chef stay organized and uncluttered without sacrificing accessibility for items like oil and spices. If your wall rack doesn’t have a security band or horizontal dowel to keep items secure, you can easily install a bungee cord to keep things from moving around. 

Boat Galley Safety Features

Wooden boat galley with kitchen sink

Grab Rails and Handles

When it comes to the boat galley, you need to consider safety a top priority. If not, you’ll quickly find out why this is such a pressing matter. One of the biggest threats to a cook is the prospect of being tossed across the galley. One of the best ways to prevent this from happening is by having handles and grab-rails within reach, although some prefer tether systems. The debate will likely continue through eternity, but most long-term cruisers seem to prefer handles and grab-rails as it keeps them mobile in case of emergency. 

Tether System 

Depending on who you ask, tether systems that hold a cook in place are extremely useful or extremely dangerous. Most seem to think they are more dangerous than beneficial, but those with knee or back injuries may find them invaluable in keeping them stable and safe in the kitchen. When cooking on a boat during a rough passage, being tied in place directly in front of hot liquids, fire and pans can be dangerous. If any of those things spill in your direction, burns and bruises are sure to follow. Handles and grab-rails are a common alternative to tether systems, but debates on a better design can become heated depending on who you ask. 

Boat Galley Upgrade Considerations

checkered floor boat galley

Another method to improve refrigeration efficiency is to create an “organization plan.” Installing shelves and drawers will help with organization and space efficiency, and using color-coded labels can help with the quick identification of any item.

Hand and Foot Pump Faucets

Using your freshwater supply to clean dishes is far from economical, so installing a hand or foot pump to the faucet is a great way to minimize the use of your limited resources. Cleaning your dishes with seawater is not only easy, but the resources to do so are completely free. You can arrange hand pumps and foot pumps however you prefer, but a common method is to hook a hand pump to freshwater and a foot pump to seawater. Just clean your dishes with soap and saltwater, and give a quick rinse with fresh water to conserve your onboard resources. You can take the conservation efforts a step further by filling a spray bottle with fresh water to rinse dishes. Although a hand or foot pump uses minimal water, a spray bottle uses even less. 

Stainless Steel Boat Appliances

Everything from your kitchen sinks to refrigerators and stovetops is subject to deterioration from salt while at sea. Most new vessels come equipped with all stainless steel appliances for just that reason, but certain models cut costs by supplying the galley with boat appliances made of other materials. If you have boat appliances or kitchenware constructed with anything other than stainless steel, it’s worth considering an upgrade. By spending money on items constructed with high-quality material now, you can avoid higher-cost replacements down the road. 

Boat Galley Lighting

Poor lighting in your boat’s galley can create a dull and uninspired atmosphere, so upgrading your existing lights to LEDs can help liven the mood. Apart from your mental health, LEDs are far more efficient than standard bulbs, which reduces long-term energy costs. Consider installing additional lights to areas above the sink, stove, or countertops. Some LED lights can switch from red to white light, which is beneficial when setting the appropriate mood. 

Port / Hatch Enlargements – Ventilation

Your boat’s galley is the space that needs the most ventilation – for comfortability, safety, and health. When cooking on a boat with propane, it’s crucial to have a well-ventilated kitchen space. Natural gases tend to be denser than air, which means that the gases will “fall” beneath the lower deck if a leak goes unnoticed. Once below deck, the heat can cause combustion to occur, endangering everyone on board or near the boat. Improper use of propane has killed and injured many cruisers in the past, so be sure to prepare appropriately if you decide to use propane as a fuel source. On that note, install gas monitors for further protection. 

Galley Cookware and Accessories

With a small amount of planning and preparation, cooking on a boat in a small galley can be enjoyable. Some of the most important considerations to make are the essentials and non-essentials for kitchen cookware and boat galley accessories.

Boat Galley Essentials

pressure cooker boat kitchen

Pressure Cooker

Pressure cookers are the perfect answer to your multi-purpose needs in a boat kitchen. With the steam vent left open, a pressure cooker serves as a standard pot for all daily meals you would prepare in a kitchen at home.

Closed, your cooking time decreases drastically, making those long-haul passages in inclement weather nothing short of a breeze. Although most people who venture into the cruising lifestyle don’t have a ton of previous experience with pressure cookers, the learning curve is exceptionally shallow. You can master it in nearly no time. 

Nesting Pots and Pans

Dual-purpose kitchen cookware covers all of your bases without stocking up on too many unnecessary items. Further, having nesting cookware is the key ingredient in keeping storage space efficient and uncluttered. Simply put, nesting cookware cascades in size, allowing you to stack each item inside one another. Once you clean them, stack them together, and viola – efficiency at its finest.

Tin Foil and Freezer Bags

Two of the most challenging items to find in foreign countries, whether in the south Pacific or the Caribbean, are heavy-duty tin foil and freezer bags. Keeping your perishables fresh and delicious becomes extremely difficult without the proper boat galley accessories, and these two items are at the top of the list. 

Anything and Everything Silicone

Silicone products are a full-time cruiser’s best friend, making life easy in a variety of ways. Silicone mats allow you to bake without using oil or parchment, are easy to clean, save on storage space, and provide slip-resistant surfaces for any area in the galley. Collapsible mixing bowls and measuring cups are unbreakable, light, and space-efficient. 

Almost all silicone kitchen items can serve multiple purposes, as they are heat resistant, soft, and have gripping properties. Not only are silicone products highly functional, but they are also stylish and colorful – bringing even the dullest of kitchens to life. 

High-Quality Knives

Having just a few high-quality, sharp knives on board makes a world of difference for the seasoned chef. In this case, quality over quantity has never been so important. Stainless steel material is the go-to in saltwater environments. High-quality knives make it easy to serve multiple purposes without sacrificing storage space or functionality. 

Boat Galley Storage

Living on a boat will turn even the messiest of us into overly neat and well-organized human beings, but this only happens through trial and error without proper direction. Luckily, information is right at our fingertips these days.

Dry Storage

dry food storage boat

Storage Hammocks

Keeping dry goods such as fruits, vegetables, and spices in a storage hammock is a great way to conserve your cupboard space in the boat galley. Storage hammocks are just what you would imagine them to be. They are small, mesh nets that hang as a hammock does above your sink or stovetop – just try to keep them out of the way of cabinet doors and drawers.

Many experienced boat cooks keep the essential items here for easy access and quick use while preparing meals. The hammock swings just slightly when sailing through rough seas, but they are far from a nuisance if you install them in an ideal location. 

Rotating Cupboard Shelves

Instead of pulling out every spice jar to reach the back of the cupboard, install a rotating shelf to make life easier on yourself. Emptying your whole cabinet during passage is a huge inconvenience, and keeping everything secure can become a hassle. You can install rotating shelves as multi-tiered vertical fixtures, so you can use each shelf to organize in a sensible way for your galley. 

Refrigerator Storage

refrigerator masonjar boat storage

Knowing What Needs Cooled

Not all foods need cold storage for safe consumption. Having a good understanding of which items in your kitchen need cooling will save you space and energy, so familiarize yourself with the requirements of the foods you keep onboard.

Grains, rice, flour, fruits, vegetables, and many other items sealed in jars don’t need cooling for healthy consumption. Follow this LINK for estimated keep times of various food items commonly held on a boat.

Top-Loading Refrigerator 

Generally, top-loading refrigeration units are open and empty spaces without bins or trays for a personalized organization. When people first try to figure out the best way to organize their cold foods, they often just stack things wherever seems easy and convenient. For most, this leads to developing bad habits that ultimately cost them money as they continually reduce their energy efficiency. We recommend using dividers, trays, and compartments to organize. Over time, you will learn to optimize your storage space – making life less stressful in the galley.

Freezer Storage

freezer storage ice cream

Color-Coded Mesh Bags

Having a storage system for your frozen goods is the best way to minimize the time that the freezer door stays open for unnecessary reasons. A standard method for doing this is to have color-coded mesh bags to store frozen items. When looking for fish, poultry, vegetables, or anything else, having a color system reduces time spent fumbling through storage looking for something specific. 

Freezer Placement

When buying a new or used boat, your cooling units will likely already have a home. If you’re planning to replace or upgrade your freezer, however, install it below the waterline for a lower ambient temperature – this will help with energy conservation, especially in warmer locations like the tropics.

Keeping Pests Under Control

cockroaches boat pest killed

Cardboard and Paper Labels – Cockroaches

Cockroaches are among the biggest nuisances on a boat, especially when stocked with long-term provisions. Small spaces between cardboard mesh and underneath paper labels are the ideal breeding ground for cockroaches – the reason behind most boat infestations. Some cockroaches species carry egg capsules inside their bodies, and before dying, they release dozens of offspring. Getting rid of cockroaches is extremely difficult if not identified promptly. When provisioning, your best bet is to entirely remove any paper or cardboard from every item before placing your goods into storage. Once you remove the labels, use a permanent marker to indicate the contents of the container. Instead of using cardboard boxes as storage, invest in hard plastic tubs and trays to minimize the otherwise continuous battle. Air-tight bins and plastic bags are low-cost and efficient in keeping cockroaches at bay.

If you find yourself with cockroaches scuttling across your floors, you need to act quickly. While there are dozens of strategies for clearing your boat, each will require a different approach. Some cockroach species are easier to eradicate than others, and it seems that everyone has different results with the same methods.

Your best bet is to employ several of the following simultaneously:

  • Cockroach Gel-Bait
  • Poison Powders
  • Fumigation When Necessary (this method requires you to vacate the vessel for 48 hours and remove any cookware, cutlery, and utensils beforehand)

Air-Tight Plastic Storage – Weevils 

Weevils are another common onboard pest, and they can be majorly destructive to your provisions. Food items such as rice, nuts, flour, and beans can become infested quickly if not correctly stored in air-tight plastic containers. These foods act like magnets for weevils, and they are the perfect breeding ground for their nearly unnoticeable larvae. Even when treated with pesticides, things like flour provide the ideal habitat for weevil larvae to flourish.

If you are unfortunate enough to open up your grain or flour containers to find weevils, there are a couple of tried and true ways to get rid of the infestation. For flour, simply microwave the product for five minutes or longer, or bake it in the oven at 200 degrees F for 30 minutes. After heating, let cool before storing in an airtight plastic container and store with bay leaves to repel future weevils. For food items such as grains or nuts, you can place them in a deep freezer for several hours to several days. For the freezing method, you need to have a freezer that reaches temperatures well below freezing. 

Keeping Clean – Ants

Whether on land or at sea, ants are among the most common pests in a kitchen environment. Sugary drinks, crumbs, and unattended spills are all reasons for ants to come aboard, so clean diligently everywhere on the boat – not just in the galley. You should take preventative measures before you ever see a single ant on the boat to ensure that a full-blown infestation doesn’t occur. Once ants make their way on board, you need to eradicate the problem at the source.

Preventative measures include:

  • Creating Barriers on Dock Lines (Petroleum Jelly)
  • Strategically Placed Ant Traps and Poisons in High-Risk Areas
  • Whole or Ground Cloves Placed Near Sugar Containers
  • Keep Sugars, Syrups, Honey, etc. in Sealed Plastic Bins

You can manage an existing ant infestation in various ways, although using several of the following methods at once is e asy and effective:

  • Poisons (Borax and Sugar Mixture)

Galley Cookbooks

cooking aboard seafood recipes

The Boat Galley Cookbook: 800 Everyday Recipes and Essential Tips for Cooking Aboard, by Carolyn Shearlock 

The space is tight, the ingredients are limited, and you just caught a fish you’ve never even considered preparing before. The boat-friendly recipes and tips in this book are sure to help out any long-term cruiser in the galley, but especially the unseasoned, first-time liveaboard chefs. In some parts of the world, chickens come whole, fish come uncleaned, and you need bones for your broth. Making bread and yogurt can also be a daunting task with limited resources. Taking raw, simple ingredients and turning them into full-blown authentic dishes inspired by cuisines worldwide is easy with this galley cookbook. Make sure this book is onboard – you’ll find plenty of uses for it. 

Feasts Afloat: 150 Recipes for Great Meals From Small Spaces, by Jennifer Trainer Thompson

This book addresses one of the biggest problems with cooking on a boat, and it mentions it directly in its title – limited space. While other boat galley cookbooks try to create complex recipes with unusual ingredients and specialized cookware, this book takes a different approach – bringing you straightforward, easy-to-cook meals without sacrificing taste or quality. You can cook a new boat-friendly recipe from this book every day for nearly half a year, although you are sure to find a few weekly staples along the way. The printed, high-quality color photos inspire the boat chef and create a mouthwatering appetite for everyone on board. If you only keep a couple of cookbooks on board, this should be one of them. 

* For a complete list and description of our favorite books to help you plan, prepare, and execute a life of cruising, follow this LINK !

Galley Tips and Tricks

boat drinking snacking setup

  • Before preparing a meal, take out every ingredient you’ll need and situate them in a way that will maximize workflow. Fumbling through your cramped and limited storage becomes frustrating when you need something at a moment’s notice.
  • Decide on the items you find most useful, and make sure you have them with you – even if it means sacrificing a bit of storage space. If you eat vegetables with every meal, you can reduce the time spent in front of your cutting board by buying a heavy-duty hand dicer. If you’re a skilled fisherman and eat seafood often, having a vacuum sealer can be a lifesaver. Tailor your kitchen equipment directly to your needs, rather than using the “blanket method” for preparation.
  • If you don’t have silicone mats, use damp towels to prevent plates and bowls from sliding across surfaces. You can take this idea a step further by applying a small amount of rubber cement to the bottom of plates and bowls. Once dried, few materials will grip surfaces more tightly. 
  • Wear a full-length apron to ensure that you won’t suffer burns if hot liquids spill as the boat rolls during passage.
  • Old tube socks serve as excellent protection for precious wine and liquor bottles. Some will choose to invest in proper fixtures to make sure breakage does not occur, but you can just as easily prevent this from happening with towels and socks. 
  • When preparing freshly caught fish, the smell on your hands may linger for hours or even days. Washing your hands with vinegar is a sure-fire way to get the odor off right away. 

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84 Luxury Yacht Interiors: Bedroom, Galley and Salon Pictures

Posted on Published: April 13, 2022  - Last updated: June 13, 2022

Azimut Atlantis 50 foot yacht interior design

A yacht is really just a luxury floating home . When you’re talking 70 feet and larger, they’re a lot nicer than my house. As you’ll see in the luxury yacht interiors below, the quality and aesthetics are simply gorgeous. And we merely feature a small handful of such boats. There are thousands and thousands of these worldwide.

Our epic yacht interiors article is split into 5 galleries:  staterooms, guest bedrooms , salons and dinettes, kitchens and bathrooms. The point of this article is to merely give you a glimpse inside these ultra expensive boats… expensive to buy, run and maintain. Be sure to also check out our yacht decks galleries .

Related: Kayak Storage Ideas | Catamaran Apartment | Craftsman Floating Home | Large Floating Home

Yacht Primary Bedrooms (Staterooms)

We kick off our yacht interiors gallery with the stateroom. When it comes to the primary bedroom on these boats, no expense is spared. They are large, comfortable and stunning in design. These bedrooms are bigger than our primary bedroom.

Tecnomar Velvet 83 foot luxury yacht - primary bedroom


Yacht Guest Bedrooms (2 Beds)

Many guest bedrooms on a yacht have two beds so that it can accommodate more people. However, they are, as you’ll see below, still very, very luxurious. These are certainly cozy sleeping quarters.

Abacus 70 foot - bedroom 2 beds

Salon and Dinette Photos

My favorite room on the boat is the salon and/or dinette area. In many cases, the dinette doubles as the living room. Mega yachts have dedicated salons and dining areas. I love these superb lounge designs below in the cabin as well as the upper lounge areas.

Large yacht salon interior

I must admit that kitchens on these super yachts are fairly small. I guess the cooking is done by the staff and yacht owners prefer to have more space for bedrooms, deck space and lounge space. That makes sense given there really is limited space. Nevertheless, these kitchens are gorgeous and the yacht designers certainly didn’t skimp with respect to quality.

yacht kitchen interior design

Most boats dedicate very little space to bathrooms. Not these. The primary bathrooms below are incredible. The smaller bathrooms are guest bathrooms. These luxury yachts are so large and spacious that even the bathrooms are both beautiful and comfortable to use.

luxury yacht bathroom

Related: Yacht Decks | Gorgeous Mega Yacht Interior Design by Mojo Stumer Associates  | Houseboats

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The Galley: Where Form Meets Function

Ps asks cruising cooks and chefs: what makes an ideal sailboat galley.

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Cooking a great meal in a cavernous kitchen outfitted with every imaginable culinary device can be difficult enough, but doing it in the confined space of a sailboat presents greater challenges, some the result of ill-conceived galley layouts.

But what makes up a dream galley for cooking underway? To find out, Practical Sailor interviewed full-time chefs working aboard sailboats as well as cruising sailors who have experienced first-hand the challenges of putting together a meal in a pounding sea. (For links to our past tests of the galley gear described below, check out the online version of this article.)

In the book “Desirable and Undesirable Characteristics of Offshore Yachts,” published in 1987 by the Technical Committee of the Cruising Club of America, the authors noted that before 1970, a galley was located anywhere on a boat. Since then, however, the most typical location has been next to the aft companionway, where it is less susceptible to violent pitching motion and makes it easy to pass food from the galley to the cockpit.

Most of the galley chefs we spoke with agreed that the best place for a galley is amidships or aft. A galley too far forward takes the brunt of foul weather, turning utensils and appliances into safety hazards.

“Being forward is tough,” said full-time sailing chef Jade Konst of Vancouver Island in British Colombia, Canada. “You are constantly bucking the waves.”

She recommends outfitting a galley with cupboard shelves that pull out on sliders or have a rotating lazy Susan, making the contents easily accessible. All cupboards should have locking latches to ensure that they don’t come open unexpectedly, and a pegboard system of vertical dowels helps hold mugs and cups in place, she added.

Other suggestions from the chefs: more counter space; wall-mounted racks with fiddle rails to keep spice bottles safe but accessible; and fiddles around preparation counters that aren’t so high that it’s difficult to chop ingredients (chopping at a steep angle can lead to wrist pain).

Our chef-designed ideal galley also would feature grab rails or handles bolted to the galley ceiling, bulkheads, and at strategic places near the stove. Galley stoves must be gimballed and have pot clamps. We recommend beefing up the standard, tab-style gimbal brackets on boats that voyage offshore. (Learn more about bulletproof stove brackets and our top picks for galley ranges in the July 2007 test report.) The oven doors should be secured with a heavy metal bar that can be lifted to access to the oven.

Professional galley chefs prefer stainless countertops because they are easy to clean and are impervious to scalding from hot pans, but they are a rare find on cruising sailboats. However, an integral counter-top butcher block—or a set of smaller cutting boards stowed in a latching wall rack—are galley necessities.

None of the chefs interviewed use a webbing system or restraining belt to secure themselves near the stove in heavy weather; however, some form of a tether system for the cook is always a good idea, in our opinion.

The cooks overwhelmingly preferred double-basin sinks that are at least 8 to 10 inches deep to ensure dishwater and dirty dishes stay in place. This also allows washing in one side while rinsing in the other, minimizing water usage.

Sinks located on the centerline are ideal because they will drain on either tack, whereas outboard sinks tend to become useless on one tack. Deep stainless sinks also offer a good place to rest hot pots to keep the contents from spilling.

The well-equipped cruising boat should also include a manual galley pump , or saltwater foot pumps ( PS , Oct. 1, 2002 ). They help conserve freshwater and come in handy if the electric water pump fails. ( Practical Sailor’s test of electric freshwater pumps appeared in the May 2011 issue.) And if water purity is a concern, we’ve done a series of articles on testing, treatment and filtration, and all of them are compiled in our four part e-book series, Onboard Water Treatment, Storage, and Production .

It was collectively pointed out that sailboats are primarily designed by men, many of whom do not cook and have only marginal interest in what goes on in the galley. As a result, many galley designs are afterthoughts. For example, several boats Practical Sailor examined had a pass-through galley design, which made things particularly difficult during meal preparation. On one such boat, foot traffic was an ever-present nuisance because the V-berth was located on one end of the galley, the main saloon on the other. This led to abundant exclamations of “excuse me, excuse me” as crew and the cook maneuvered in tight quarters. On the same boat, the doors of the front-loading freezer and refrigerator opened into the narrow passageway, making it impossible for anyone to get by until the doors were closed.

Ventilation was also a hot topic among those who regularly slave over galley stoves. All recommended installing electric fans, a hatch, or at the very least, a dorade.

The Social Galley

Recent yacht design has emphasized placement of the galley so that the cook(s) can socialize with those in the main saloon. On a small boat, where dinner might be service for four, this arrangement can work nicely. But some chefs would rather concentrate on making dinner instead, and waiting until dinner is served to join the conversation.

“There’s a lot of movement when you are under way,” explained chef Jane Ireland. “Add people to that, and it can be like a game of Twister in here.”

Megan Puorro, a Texas native working as a full-time onboard chef, said, “There are times when I don’t want to socialize. I want to make dinner. It’s nice to be off to the side where if I want to join in, I can. But when the pressure is on to get a meal on the table, it’s a better arrangement when the galley isn’t on full display. ”

The Galley: Where Form Meets Function

When it comes to safety, the cooks each had their own harrowing tale of microwave ovens, toasters, and coffee makers transformed into projectiles in rough seas. The rule: If the appliance isn’t built in, make sure it gets bolted down or otherwise secured while underway. This is a good practice even for lighter-weight kitchen gear like trash cans.

One of the more important safety items in a galley is the dry-chemical fire extinguisher (Class B, ABC, or B CO2). Putting water on flaming grease will only spread the fire, so keep an extinguisher close at hand and train crew how to use it before the need arises. And don’t forget to have a fire blanket. As we described in our test of popular galley fire blankets , these are one of the most effective tools for dealing with a galley fire.

In some galleys we toured, a magnetic strip was mounted on a bulkhead near the food-preparation area to hold sharp knives. Most cooks agreed that while the setup is convenient, the blades could shake loose in foul weather and pose a serious hazard. We don’t recommend this storage method.

The Galley: Where Form Meets Function

You can add efficiency to any galley with the help of a few appliances and accessories. Some favorites include an electric rice cooker, stainless-steel pots and pans, a pressure cooker ( PS , December 2010), cast-iron cookware, nesting cookware ( PS , April 2009), a thermal cooker ( PS , September 2012), and collapsible bakeware ( PS , December 2009).

Konst explained that a rice cooker frees up a stove burner, and if the burner flames keep blowing out, the rice can still be cooked. Boat chef Susanne Akerlumd suggested investing in stainless pots and pans with thick bottoms and snug-fitting tops—they can withstand the rigors of service on board, and tight lids keep contents from spewing all over the cook.

While a pressure cooker can save you time and cooking fuel, nesting and collapsible cookware save valuable storage space. Another storage option the cooks suggested was packing baskets with foodstuffs (plastic shopping baskets work well) and stacking them on unused bunks, secured with a line or lee cloth. Hooks can be used to hang bags of food. A few small food lockers are better than one large locker, where digging is required to find what you need and the contents scramble when the boat is sailing to the lee.

Interestingly, the cooks we interviewed had quite different opinions of what constitutes ideal galley refrigeration. Despite the inconvenience of having to lift the lid and dig deep, some professionals and most cruisers adamantly preferred top-loading freezers, contending the food stays colder for longer. Others criticized top-loading freezers, saying they attract counter-top clutter that must be removed before they can be opened. However, front-loading fridge/freezers have their downside too: They have less insulation and are real energy hogs when away from shore. (Find out more about galley refrigeration in our June 2009 review of ice-box conversion kits .)

The chefs agreed that the most important design feature of a galley is having the stove, sink, refrigeration, and food prep area in close proximity. In home design, it’s known as the 10-foot kitchen triangle, a concept that can be downsized to function on a sailboat.

Konst suggested boat designers create and test a galley mock-up before installing it. “The biggest question should be: How does the galley work under sail? Anybody can cook a meal with all of this equipment when the sea is calm.”

Chef Hakan Norberg summed up the necessity of intelligent galley design: “Food and sailing go together. They should be the same in importance.”

  • Install a Water Saver

The Galley: Where Form Meets Function

  • Easily accessible oven and stovetop.
  • Securely latching drawers and cabinet doors.
  • Cabinets fitted with lazy Susan rotating shelves.
  • Several small to medium storage lockers.
  • Top-loading refrigerator and freezer.
  • Twin-basin stainless sink at least 8- to 10-inches deep.
  • Ample ventilation.
  • Generous counter space.
  • A slow-swinging, well-ballasted gimballed stove with pot clamps.


Has PS ever reviewed/tested galley ventilation systems like the hoods most people have in their homes. I know there are marine companies that have made them for boats. If you have please refer to the article so I can look it up. Thanks for being a big help making our boats better and safer!

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Planning an Efficient and Organized Galley March 8, 2021

If you’re going on for a fun day on the water with the gang, you probably don’t worry too much about feeding everyone. You might make some sandwiches, buy some on the way to the lake, and pack enough drinks in the cooler to keep everyone refreshed and hydrated. 

But if you’re planning a more extensive trip that involves an overnight or two onboard, then that galley and cabin area will be used. And that means a little forethought and planning.

In a limited space like a boat’s galley, efficiency is paramount. Pots and pans, dishes and glasses, utensils and more must all be stored and ready to hand when you need them. An overnight on your boat also means sheets and blankets, pillows, and clothes that will need storage.

Most captains have learned through experience that clear plastic storage bags of various sizes are vital for any kind of extended galley use. You’ll also need some Sharpies for labeling what’s in the bags. 

If you’re bringing some meat to cook, take it out of the supermarket shrink-wrapped tray and put it in a zip-lock plastic bag. Write what it is on the outside–a pork chop can look like a chicken breast in certain conditions!  These repurposed baggies are easier to store in your refrigerator unit onboard.

Helpful hint:

Eliminate cardboard.  Boxes of things, whether crackers, cookies, pasta or anything edible, take up a lot of room. Empty the contents into a zip-lock baggie or some other airtight container. Not only will the contents stay fresh in the humid conditions onboard, but cardboard boxes can be hiding places for roaches and other critters that you definitely don’t want on board.

Make sure you have a ready supply of trash bags. There will be waste in food prep and after you eat, and you’ll want to make sure the trash is containable and sealable until you get to the nearest waste bin ashore.

You can spend a lot of money to install wooden racks, spice racks, shelving units and the like, or just purchase some string bags or hammocks which hang from available hooks and are perfect for storing fruit or other items out of the way and off the counter. And they travel well on bumpy seas. 

Many captains like to shrink-wrap their dry goods–sheets, blankets, towels and more–with a vacuum sealer. This will keep these items dry, fresh and free of mildew and humidity. 

Helpful hint: 

If you’ve got a cupboard full of glasses, the sound of them clinking together when your boat is underway can drive one to madness!  Go buy a bunch of inexpensive terrycloth hair ties and drape one around each glass: that’ll end the clinking and prevent madness.  They’re available by the bagful at Wal-Mart or Dollar General stores.

Look for microfiber or chamois towels and dish cloths. They’re small, absorb many times their weight in water and dry quickly.

Pots and pans:

Magma makes a seven-piece set of nested pots and pans that will fit into a space 12 x 12 x 6. It includes a five qt. stock pan, nine inch saute pan, 2 qt. sauce pan, interchanging lids, removable handle and storage bungee. Priced about $140 at Amazon and West Marine.

It’s easy to organize your galley! Do a little planning and enjoy the trip!

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Choosing Your Catamaran Galley

Important things to consider.

Estelle Cooking Royal salute

Catamaran Galley Up or Galley Down?

There are different schools of thought about the two options of galleys on a catamaran- the ‘galley up’ or ‘galley down’ options. People have strong opinions about their particular choices and both options have their pros and cons.

  • For catamarans 50ft and smaller, the ‘galley up’ is most often the preferred option for cruising couples and for charter boats for ease of entertaining and for safety, i.e. Lagoon Fountaine Pajot, Discovery 50, Island Spirit, Leopard etc.
  • However there are some dedicated followers of the ‘galley down’ option on smaller catamarans like the Antares, Seawind and St Francis. Typically the salon areas of these boats are smaller and having the ‘galley down’ in a hull, frees up the living space in the salon.
  • Bigger catamarans, 60ft and up, usually have crew and the chef typically would rather have a more “private” galley area to prepare for guests and these galleys would be situated in one of the hulls rather than in the salon area.

My Personal Preference: ‘Galley Up’ Option

Cooking a meal in heavy seas can be dangerous and let’s face it, we all experience bad weather while under way at some point. Now, we could argue that we simply should not cook during heavy weather but in my experience, keeping the crew’s moral high is very important in order to operate at full alert when necessary and that means the crew should be well nourished. I always have a hot meal ready because nothing can quite lift the spirits like a nice hot cup of soup, chili or coffee when you’re cold and tired. So being able to use the galley safely is of utmost importance. Running up and down stairs from the galley down below in heavy weather with hot food in hand is difficult and dangerous. Having the ‘galley up’ and being right there on the same level with the rest of the crew to help out, is invaluable and the chef/cook can easily reach the cockpit for a little breather if necesary.


The ‘galley up’ is usually conveniently located at the entrance to the salon area, which makes serving a meal very easy and pleasant for either ‘el fresco’ or inside dining. With a pass-through from galley to cockpit, everything is easily accessible from the galley without having to pass or carry food up from down below. The barbecue is a natural extension of the galley (I cook on the grill more often than not) and with the galley located conveniently at the entrance on the salon, makes that a breeze for the chef.  


When we have guests on board or even when it’s just the two of us, it is fun to hang out together where the action is. I hate being stuck down in the galley prepping when my guests are upstairs visiting. After all, cooking is a social event. Having the ‘galley up’ allows the chef to be part of the fun and it can even encourage others to get involved in the process.   


I think ventilation is better in a bigger area. The salon has a bigger area with more opening vents, so it’s easier to get rid of the heat and cooking odors with opening hatches, ports and the large sliding door.

Crew fatigue is one of the biggest problems on a long passage specifically when done in bad weather. Catamarans in general reduce fatigue enormously, since you don’t have to hang on and balance yourself while sailing. The more stable platform of a catamaran therefor makes cooking so much easier while moving and you don’t have to be strapped in like you may have to be on a monohull in heavy seas, bracing yourself is usually enough. Having the galley up further allows you to be comfortable, stable and close to the crew for easy delivery.


If you are prone to seasickness or just general queasiness, going down below in a closed-in or small area to cook is absolutely not advisable. Even on a calm day, it can get pretty stuffy down below but cooking in the ‘galley up’, it not only allows for more air but the light airy space in most salons in catamarans makes one feel so much better and it’s an easy few steps out into the cockpit.  

These are only my opinions, derived from personal experience but like I said before, there are people who swear by the ‘galley down’ configuration and I welcome their input. These are examples of Galley up designs:

Below is an example of “galley down” in the hull. It has all the good qualities of galley up except maybe having to climb the stairs to the salon but perhaps not as much ventilation and light.

Checklist For A Good Catamaran Galley

My first concerns are always safety and functionality on board and that is also how I judge a galley to be a particularly successful and good galley. It is no use having a beautiful galley with the best appliances and gadgets if they cannot be used when needed. 

Adequate Ventilation And Lighting

It should have either an extractor fan or an opening hatch above the galley and or opening ports. The galley gets hot very quickly and cooking smells can get overwhelming so it is imperative to be able to let out the steamy, smelly air. Another good thing to have is a dedicated fan in the galley. Make sure that you have good, bright lighting. 

Cook/Chef should be able to brace him/herself for safety. Most modern catamaran galleys have u-shaped galleys that makes it easy to brace. Make sure the distances between the countertops are not too wide, so as not to be able to brace. 

The galley should have adequate accessible storage. I make sure that I have good storage in the galley for everyday items like spices & condiments and groceries that is used daily. Bulk items are stored in a pantry below or in more difficult to get to areas in the salon. I always make sure that my galley can withstand violent seas, so I clear my countertops which means EVERYTHING has a safe place. As they say, a tidy boat is a safe boat. I always prepare for the worst so I don’t have to deal with the clean-up and mess afterward.

One should have either a gimballed stove with pot clamps or if the stove is not gimballed like in most catamarans, one should have good pot clamps/restraints and deep pots/pans to cook in while in bad weather to prevent spillage. I apply this philosophy almost always in all conditions while underway…rather be safe than sorry. Also, make sure that the oven can hold a good size chicken, leg of lamb or can hold two bread pans. Also, make sure that the stove is fitted with a thermometer, if not get a good quality thermometer, you will not be sorry. 

Good Refridgeration

When we first started cruising over 20 years ago in the Indian Ocean, a fridge was a luxury and a freezer was an absolute extravagance! Fortuanately, refrigeration on boats has evolved and most fridges are very efficient and reliable. Top loading as apposed to front opening fridges is another discussion altogether and we will cover that another time but my personal preference is front loading having tried both options. 

Should have big and deep enough sink or double sink if possible. Not all yachts have the space for a double sink but it is nice to have and make sure that it’s deep enough to fit pots and pans. I like to have a pull-out faucet in the galley for ease of cleaning. I also have the luxury of a sink outside in my cockpit close to the BBQ. It’s great for entertaining!

Adequate Workspace/Countertops

Countertops for galleys come in all shapes and sizes and modern honeycomb cores allow even for real stone countertops. Whatever your choice, make sure that the workspace is laid out in a practical way for maximum unencumbered space. Working on top of a top loading fridge or cabinet could be a pain! 

Propane Solenoid

Should have a propane solenoid switch at the galley with an indicator light to ensure that the propane is always isolated when not being used.   

There is simply not a “perfect” galley on a yacht. With limited space and awkward angles being the norm, it’s difficult to create the “perfect” galley but as long as you have these few things taken care of, you can live with most imperfections!

Tips For The Best Catamaran Galley Design

“Galley up or galley down?” I have been asked this question more often than any other about catamaran cruising life. The only answer in my opinion, is galley up. When at sea, every meal comes from the galley, so live-aboards spend a lot of time in the galley and many cruising couples and families find that the separation is not ideal. Therefor, in modern catamarans, the most popular galley design option is galley up which makes it a focal point of the main living and entertainment areas. Read More>>

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2 thoughts on “Choosing Your Catamaran Galley”

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Yes, I see your point. However, the incredible amount of windows and overhead storage in the Seawind galley, in my opinion makes the kitchen layout in the Seawind the winner. It also keeps the mess out of the dining and lounging area. After cruising the Whitsunday islands in a Seawind 1160, I think the Seawind 1260 is the perfect Catamaran for us. I just cannot get into any other Cat. No outboards!

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Hi Steve, thank you for the great input. We dont see too many Seawinds on this sade of the planet. But I have been on the Seawinds in the boat shows and you are right, the storage is nice.

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Galley Design Issues on a Catamaran

Published on July 18, 2014 ; last updated on June 12, 2020 by Carolyn Shearlock


Estelle Cockcroft, one-half of , wrote this guest post for The Boat Galley. If you’re thinking of buying a cat, be sure to read their Top 10 Tips for Buying a Catamaran .

Tips for the Best Boat Galley Designs for a Midsize Catamaran

Having lived aboard boats longer than I have lived in a house, I have prepped and cooked in my own galleys in 4 different boats. Serving as chef on various charter boats offered the opportunity to try quite a few galley configurations. So it is not surprising I have strong opinions of what styles and shapes of galleys work and which ones fall short. I tested my preferences when I was lucky enough to design my own galley for our current Prout 45 catamaran when it was built in Thailand. Being able to incorporate most of my requirements and wish list items, I have found it to be a simple, practical and easy-to-use area. You can see it in the photo at the top of this article.

Galley Up or Galley Down?

A major design question with regard to catamaran galleys is “up or down?” First, a look at a typical “galley up” configuration:


Why Galley Up?

In modern catamaran galley designs the most popular option is galley up (which I prefer for live-aboard). Having the galley located on the bridgedeck makes it a focal point of the main living and entertainment areas. The cook can socialize while keeping an eye on a meal’s progress. Also, having the galley on the same level as the serving area and cockpit is less tiring and safer than hauling hot food up stairs, especially when at sea. Another advantage to topside location of a galley is that it is usually better ventilated and easy to step out for air in the cockpit.

Why Not Galley Up?

When on charter, the galley up offers the chef no privacy and can become hectic when preparing meals. In some smaller catamaran designs, having the galley up can significantly impact the size of the saloon seating area. Also, in some configurations, sharing space with the chart table and having less storage can make galley up less appealing.

And now a look at a typical galley down configuration:


Why Galley Down?

Some catamaran galley designs like the Antares and St. Francis still offer the galley-down as standard configuration, but even they offer the ”up” version now. Galley down provides a private, self-contained galley with dedicated prep areas, which is ideal for chefs on charter boats. Some chefs contend that at the heat of the moment, they want to cook, not socialize! Private owners also like this in-hull galley design because it frees up the bridgedeck for an open, clean, and more spacious saloon area. Many designs in galley down offer more stowage and having the galley in the hull utilizes space that might otherwise be less efficiently used.

Why Not the Galley Down?

When at sea, every meal comes from the galley. So live-aboards spend a lot of time in the galley and many cruising couples and families find that the separation is not ideal. As previously mentioned, lugging hot food and beverages up and down stairs with unpredictable swells can prove dangerous. When provisioning, it takes a lot of trips in and out of the hull. Plus, the below-deck area can become very hot and stuffy with lingering cooking smells.

Tips for the Best Boat Galley Layout, Design and Appointments

For me, the most important feature for any galley on any boat is its functionality when at sea. Cooking when stationary is easy on any boat! A well-designed galley should be safe, well-ventilated and functional. I agree with this chef-captain that functionality is all about organization and efficiency:

“Organization goes hand-in-hand with efficiency.”

         — Annie Mahle, chef-captain, schooner J. & E. Riggin

Galley Location

Galley location preferences are amidships or aft to reduce motion in galley down designs. If located in the saloon area, it should be close to the door for less motion, better ventilation and more headroom.

Galley Shape

The wrap-around or U-shape galley is ideal in my opinion. It allows for loads of counter space and offers the ability to brace oneself on the high seas. You need that even in a catamaran from time to time!

The fridge, sink, stove and prep areas should be close at hand with appliances well secured, if not built-in. Design of appliance interiors should prevent and contain spills. Top-loading fridges can be cumbersome, especially if it is part of your counter space, so I like front-opening fridges. In my experience, a top-loading freezer, when well organized, is easy to use. It can be tucked away under a seat or an out of the way place.

Stoves and ovens on catamarans are not gimbaled, so placing the stove on the inside of the U-shape, is ideal for safety. This reduces the risk of flying pots. Even on my catamaran, I prefer to use potholders to clamp pots down when at sea. Better safe than sorry! Our BBQ grill is a natural extension of the galley (another vote for galley up!). We invested in the best, biggest grill that we could semi-permanently fit on the rail. We use it all the time for grilling and baking, even desserts.

Most people prefer double sinks, but in tight galleys, I find one sink at least 10 inches deep is preferable. It takes up less space and easily accommodates bigger pasta pots, unlike the typical small double sinks on most boats. Locate the sink against the bulkhead that acts like a splashguard and use a collapsible basin to rinse in.

A Bonus Recommendation

A manual saltwater pump in the galley is useful in emergencies and a good way to preserve fresh water. Unfortunately few catamarans offer this option since watermakers make fresh water less of an issue.

Things to Consider

While catamarans generally offer more design options and do not have the same space constraints or heeling issues that monohulls have, they do have the weight issue. It is a constant process to guard against overloading a catamaran with too many gadgets, heavy stone counter tops (honeycomb cored materials are best), and nice-to-haves. Just because you have the space, does not mean you have to fill it up!

If you have not done so lately, re-visit Carolyn’s blog posts on galley storage . They are chock full of great advice and helpful hints to easier living aboard and galley cooking.

For more information on choices in galley design, read my post on “ choosing your boat galley design .”

Estelle enjoys sharing her experiences and knowledge gained from 20+ years as a live-aboard sailor. Having met the challenges of 50,000 ocean-going miles she has tales of nooks and crannies of the world unseen by many and can talk boats from stem to stern. As a qualified ASA captain and instructor, she helps tentative sailors take the plunge into the exciting world of sailing adventures.

Estelle shares her broad knowledge from boat building, to boat brokerage, to running a yacht charter business with anyone who wants help selecting a cruising yacht that meets their needs and achieves their dreams. She delights in connecting with the growing community of sailing women so connect with Catamaran Guru !

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Reader Interactions

Colin Mombourquette says

July 18, 2014 at 11:06 pm

Goodness, the galley is bigger than my whole cabin

May 27, 2018 at 11:42 am

Thank you for sharing this information. We have galley down in our catamaran. I like that I have a lot of counter space and that I can brace myself easily when preparing meals and washing dishes underway. I have a small hatch directly above the galley in the cabin top which we typically leave open unless in heavy weather. It allows for ventilation and if it’s fairly good sailing conditions I open the port light over my sink to let more air in and toss out organics while I’m cooking (onion peels, etc). It also allows us more space in our salon – being a 35 foot catamaran that’s a good thing for us. But I think it’s all in what you’re used to. This is all we have ever known and it works well for us. 🙂

Gerrit Coetzee says

August 12, 2018 at 12:04 pm

Thanks for great suggestions. I agree and you mentioned all the things i had as concern. Also personally prefer gally-up, being a captain, but spending many an hour in the kitchen myself.

Dave Skolnick (S/V Auspicious) says

October 7, 2022 at 12:02 pm

I think Estelle left out some important factors important to offshore passagemaking. These will be less important to coastal cruisers.

Note that catamarans move. Unlike monohulls that mostly move in one axis, either roll or pitch depending on where the seas are coming from, catamarans almost always both roll and pitch. The relationship of those motions depends on the seas and the length-to-beam (L/B) ratio.

The lack of fiddles on countertops, shelves, and locker shelves is a major shortfall of just about every catamaran I have delivered.

The lack of pot holders on stovetops is a major problem.

Galley-up designs don’t have the ability to both cook or even make coffee while protecting the watch from light pollution and protecting night vision. This can be partially mitigated and moderate expense on most boats.

In my opinion, glass top stoves are a very bad idea on boats and no manufacturer takes appropriate measures to protect safety and operation.

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At Gourmet Deliveries , we specialise in providing high-quality charter supplies to private and charter yachts all over the globe.

With decades of industry experience, we fully understand what goes into planning a successful yacht charter. With this in mind, our aim is to take the stress out of organising and sourcing your supplies. Our clients know they are leaving their list of provisions in the safest possible hands and can rely on us to deliver their requested items quickly and efficiently. We strive to support yacht owners, chefs, crew members and guests in attaining the best charter supplies available.

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Cleaning products, glasswares, linens and other galley items often get overlooked when the crew are preparing for an upcoming yacht charter; but they are equally important in the running of a successful trip. They can have a big impact on the experience of your guests and how they remember their time on board. So, it’s vital to ensure you stock up on these essential items.

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Not only do we supply fresh food and drinks via our yacht provisioning service , but we can also assist with charter equipment, galley items and amenities for private and charter yachts.

LETHE yacht galleys

Specialists for a special on board field

Lethe yacht galleys, as its name indicates, is specially engaged in fitting out galleys and service areas both on private yachts and other type of vessels.

Starting with the planning of the layout, Lethe yacht galleys develop a catering system according to our customer’s specification and special needs as well as to the requirements of the applicable regulations. The planning is based on the combination of knowledge of on-board logistics together with the different working processes in a modern galley. Within this Lethe yacht galleys is not only focusing on new builds but is handling projects also in the field for refits.

As development and construction is performed by Lethe Yacht Galleys every item is controlled from the design up to the manufacturing process. While the furniture is always custom-made almost each piece of equipment can be implemented ensuring that all ideas in function, size and capacity can be realized to generate the most satisfying result.

Providing assistance during the first star-up of the catering system including staff training is not the end of the range as Lethe yacht galleys will also take responsibility for the planning and delivery of the required “loose equipment” form table top machines to the last tea spoon. With our service department Lethe yacht galley also guarantees a trouble-free supply of spare parts and services wherever they are needed.

Easy handling and efficient working in a hygienic galley let the cook and his staff concentrate on the main thing – creating a perfect meal.

Main Office

LETHE yacht galleys GmbH Seehafenstrasse 17 21079 Hamburg, Germany Phone +49/40/74 21 63–0 Fax +49/40/74 21 63–220 Map

Questions? Please Call: 808-900-FISH (3474)

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Crew Chef - Wonderful Galley Team - Private/Charter Motor Yacht

Crew Chef required for a lovely 80m + dual season private/charter motor yacht.  

-We are looking for an organised and efficient Crew Chef with previous experience on similar sized vessels. You will be responsible for all crew food onboard and therefore must be confident in running this section of the galley independently to allow the Sous and Head Chef to focus on guest food - this said, you will be proactive, productive and able to work solo at times.  

-The successful candidate will be used to cooking for higher crew numbers but also have enough experience and confidence assist in other areas if needed. You will ideally have a few year's experience in the industry but could be newer if you have a good restaurant background and at least a year onboard.  

-You will liaise with the Sous Chef on crew menus, working closely to create delicious, varied meals for the crew. 

-Wonderful Captains, Head and Sous Chefs onboard who are all highly experienced, with a small tight-knit crew as well.

-Ideally you will already have your B1B2 in hand.  

-Salary 4,500 dollars per month. They have historically done very well with tips in the past too. 

-Start date will be flexible depending on availability but will be by the start of July. 

-3:1 rotation on offer.


Yacht engineering jobs, yacht galley jobs, yacht deck jobs, yacht interior jobs.

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