The last few yachts that I have written about have all been about grand experiences, relaxing and enjoying a little ‘me’ time. For October I decided that I should present you a vessel that is a little more sporty: a yacht for those who don’t want to lay on the sunbed all day, but enjoy a fantastic range of superyacht toys with friends and family. There is one superyacht that comes to mind, Arion.
ARION is a sleek 37-metre yacht that looks more sporting, with a more ‘hunkered down’ appearance. ARION can host nine guests across four cabins and coming into the winter season offers fantastic private cruising experiences between islands in the Caribbean.
Let’s begin in the main saloon which the first room that you will see when you step on board. It is so stylish, with large windows and an ‘L’ shape sofa where you can in the afternoon escape the sun and relax after a long day of water sports. Ken Freivokh designed the interior in a Scandinavian style. The cabin uses a soft blend of cherry and wenge woods which go well with the use of suede and white lacquered panels. The colours are soft on the eye, the blend of materials makes the saloon feel open. As you walk past the main salon, you have the dining table which can cater to all of your guests. The spaces are open, and with the large windows, you never feel like you are in the dark.
As you enter the master suite, the use of soft colours and materials continues and the suite spans the full width of the yacht. Guests have vast amounts of space to enjoy private time.
Moving to the exterior decks, and ARION offers a range of outdoor spaces for socialising, entertaining and relaxing. The sundeck has an amazing roof with skylights built in, providing a little shade. On this deck there is also a large, full bar for entertaining guests.
Although this is a sporty yacht that offers energetic experiences on the ocean, there is one person that can help you gain some of that energy back for the next day: Chef Inn. This fantastic chef was born in Malaysia and has travelled extensively, including throughout Europe, Japan, crossing the Panama and exploring South America. All this travelling enabled Inn to fuse different flavours and skills in the kitchen. Studying at the Paul Bocuse Institute in Lyon and Ecole Lenotre in Paris has helped Inn to master and expand her cooking expertise. It was in 2017 that Inn decided to join the yachting industry after working at a variety of top restaurants and a private estate. With her experience, she can speak fluently in English, Chinese, Mandarin, Cantonese, Malay, Japanese and can understand French. No matter what you would like to eat onboard, Inn is ready to make every meal wonderful.
With this much experience, I had to have a chat to find out a little bit more about her.
WHAT MADE YOU WANT TO BECOME A CHEF?
I love to eat, cook and look after guests to ensure that they have an amazing dining experience.
HOW LONG HAVE YOU BEEN COOKING PROFESSIONALLY?
I have been cooking for over 25 years.
DO YOU HAVE A FAVOURITE INGREDIENT?
It has to be eggs. Even when I am at home, it is my favourite ingredient.
WHAT IS YOUR FAVOURITE WINE?
Although I do not drink alcohol, I do enjoy sake occasionally.
IS THERE A CHEF YOU ADMIRE THE MOST? WHO AND WHY?
Yes, there are several. However, Chef Kenny Kong is whom I learnt my trade from. He taught me to be creative with the ingredients.
WHAT IS THE MOST STRESSFUL PART OF YOUR JOB?
While we are fortunate to have a great crew area on ARION, the problem for any chef working on a yacht as opposed to working on land is the space restriction in the galley. It means we have to plan very carefully to ensure we always have everything onboard that a guest might ask for, within the space that we have. The fast turnaround between charters can also be challenging: sometimes we only have a day or so between charters so we need to shop and re-stock fast.
WHAT ARE YOU YOUR TOP 3 CAREER HIGHLIGHTS?
Being awarded a medal for my bakery showpiece, selling my business with a profit, and cooking for UHNW clients including meeting the UK’s most successful footballer
HOW DID YOU GET INTO YACHTING?
My husband and I used to work for an UHNW family in London and occasionally worked on their private yacht. This gave us some insights into yachting world. After over a decade of working for the family, I decided to find a new challenge and my husband suggested that I find a role as a Superyacht Chef, hence why I am here with M/Y ARION.
WHAT IS YOUR VIEW ON THE YACHTING INDUSTRY?
It is challenging and hard work but very gratifying as you get to meet some fantastic guests. It is not for the faint hearted as it can be very demanding.
WHAT IS YOUR FAVOURITE YACHTING DESTINATION?
I have travelled all over the world and have experienced a lot of places, but so far, I would say my favourite is Sicily, Italy.
WHAT IS THE DIFFERENCE BETWEEN COOKING IN A RESTAURANT TO A YACHT?
When guests come onboard they require a more personalised experience, unlike in a traditional restaurant. I also look out for our clients’ diet requirements too, ensuring every guest enjoys every meal onboard ARION.
WHILST ON A YACHT, WHAT IS THE MOST UNUSUAL REQUEST YOU HAVE HAD FROM A GUEST?
I had a request for a non-mammal diet. The brief was for no red meat or animals able to produce milk, although it could include dairy. So I served poultry (ie, Chicken, duck, turkey), seafood, vegetables and dairy.
WHAT IS YOUR MOST INTERESTING OR FUN EXPERIENCE FROM YOUR TIME ONBOARD THE YACHT?
I love interacting with the yacht’s guests, they are all very engaging, and respectful.
WHAT ADVICE WOULD YOU GIVE TO FIRST TIME CHARTER GUESTS?
Ensure that you tell your charter broker everything and give as much detail as possible on the Preference Sheet, from your favourite foods to allergies. This helps the chefs to know your eating habits and dietary requirements if any and ensures your holiday goes smoothly. Do not be afraid to ask for anything in particular that you need; we are here to ensure you have an amazing time!
Winter Operating Areas
Winter High Rate
99,000 USD per week + expenses
Winter Low Rate
80,000 USD per week + expenses
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