The dietary brief is the single most useful pre-charter document. The chef builds the week's menu from it — and re-provisions on the morning of embarkation based on what arrives. A vague brief produces a vague week; a specific brief produces dinners you remember.

Below is the structure we use, and the questions worth answering even if they feel granular.

1. Hard allergies (the must-knows)

Anaphylaxis-level allergies: nuts, shellfish, gluten, dairy. List each by guest name with the severity. The chef separates utensils, the stew separates serving dishes, the provisioning list excludes the items completely (not just on that guest's plate).

2. Strong preferences (the next layer)

Not allergies but strong dislikes — cilantro, olives, oysters, beef tartare, liver. These shape the menu. Don't hide them out of politeness; a chef who works a charter without knowing will spend the week guessing the negative space.

3. Diet shape

Vegetarian (count of guests, lacto/ovo/vegan breakdown)
Pescatarian
Kosher (Glatt? Pareve? Sabbath?)
Halal (any meat or seafood at all?)
Macrobiotic, paleo, AIP
Intermittent fasting windows

4. Kids' menus

Children under 14 typically want a parallel, simpler menu — pasta, grilled fish, fruit. Brief the chef with the kids' ages and what they actually eat. The standard Spanish tasting menu is too long and too complex for an eight-year-old; the chef will produce a separate plate for the kids' table.

5. Drinks brief

Wine: red/white/rosé/all-three? Champagne preference (most yachts stock Pol Roger, Ruinart, Dom; ask for the specific bottling if it matters)? Cocktails — house bar or a named mixologist for one night? Spirits — gin preferences (Hendricks, Tanqueray, Monkey 47)?

For tasting menus, the chef may want to pair — let them know if you want pairings or a single bottle per course. Wine pairing is invoiced via APA at retail with no mark-up on a proper owner-direct charter.

6. The shore meals

Not every meal is aboard. Plan two or three shore lunches (El Bigotes, Es Boldado, Heart Ibiza) and at least one dinner ashore (Casa Maca, Sa Brisa, Cas Costas). The office books these at quote time — Ibiza restaurants of this tier book three months ahead in peak season.

The brief format that works

A short Word doc, one page, with the lead charterer's name at the top and one line per guest. Sent to the office 7 days before charter; the chef receives it the same day. We confirm receipt with a follow-up call. By embarkation day, the chef knows your week.

Yacht Charter Ibiza Dietary Brief: Chef, Allergies, Provisioning