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Interview with Chef Dimitris Paidis of JO I
17th September 2023
Available for charter with Camper & Nicholsons, the 50m Benetti JO I is one of the finest family yachts available for charter. Chef Dimitris Paidis is dedicated to providing guests with unique and authentic dining experiences on board, often drawing inspiration from the local delicacies of each destination the yacht visits.

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JO I Luxury Motor Yacht for Charter | C&N
50.00m | Benetti | 2004 (2022)
6 Cabins | 12 Guests | 11 Crew

From: € 165,000 p/w


Interview with Chef Dimitris Paidis of JO I

Built in 2004 by the renowned Benetti shipyard, JO l is a magnificent 50m motoryacht available for charter through Camper & Nicholsons. Stunning accommodation, a wide range of amenities and a vast array of water toys make for a truly unforgettable charter experience. One of the primary reasons behind JO l’s popularity on the charter market, however, is Chef Dimitris Paidis.

With 21 years’ experience as a chef, Dimitris originally entered the superyacht industry by chance. While working in a restaurant, he met a Greek ship owner who offered him a position on his private yacht. The transition from shore to sea was certainly a challenge, but one that Dimitris took in his stride.

“The kitchen on a superyacht is typically smaller than a restaurant kitchen, which can make it challenging to work efficiently and safely,” Dimitris explains. “This can also limit storage space for ingredients and equipment. And when it comes to the menu planning process on a superyacht, the chef must plan menus that cater to the guests' preferences and dietary restrictions, which can be more complex than in a restaurant setting. The chef must also consider the availability of ingredients in different locations, as the yacht may be travelling to remote areas."

Today, Dimitris is incredibly passionate about his profession as a superyacht chef. “One of the things I love most about working on a superyacht is the opportunity to travel to different parts of the world and experience new cultures and cuisines,” he reflects. “I always try to explore the local food markets and taste the local dishes whenever we dock in a new location.”

These experiences often inspire Dimitris to create new dishes or incorporate new ingredients into his cooking, providing his guests with a unique and authentic dining experience. “For example, I might discover a new spice or flavour combination that I want to try in a dish, or I might be inspired by a traditional local dish and put my own spin on it,” he continues. “Overall, I think that travelling and experiencing new cultures is a great way to broaden your culinary horizons and keep your creativity flowing in the kitchen.”

With JO I’s ability to accommodate up to 12 guests on board, Dimitris must meticulously plan each menu. Before each charter, he works with the guests to create a menu based on their preferences and dietary restrictions. Once the menu is finalised, he creates a detailed shopping list and orders all the necessary ingredients. On the day of the meal, Dimitris spends several hours prepping and cooking the dishes, making sure that everything is timed to perfection so that the guests can enjoy a seamless dining experience.

Having detailed preference lists about food choices from charterers is extremely helpful for this process. “These lists provide me with important information about the guests' dietary restrictions, likes, and dislikes, which allows me to create menus that cater to their tastes and preferences,” Dimitris advises.

Dimitris also pays close attention to presentation, ensuring that each dish is beautifully plated and garnished. “I like to keep things simple and elegant,” he explains. “I believe that the quality of the ingredients and the flavours of the dish should be the stars of the show, so I try to avoid overcomplicating things with too many elements. I also like to incorporate elements of texture and colour to make each dish visually interesting and appealing. My goal is to create dishes that are both delicious and visually stunning and that leave a lasting impression on the guests."

And Dimitris’ talents haven’t gone unnoticed in the industry. Some of his career highlights include winning awards at the Mediterranean Boat Show in 2017 and 2023. One of his dishes was also praised by a two-Michelin-star chef. And Dimitris’ charter guests ensure he keeps pushing his capabilities. “A guest once requested to have fresh sea urchin every day, which was extremely difficult,” he remembers.

Sometimes the best charter dining experiences, however, are the simplest. A particularly fond memory for Dimitris was preparing a beach barbecue for guests in the Greek Ionian Islands. “We set up a grill on the beach and prepared a variety of fresh seafood, meats, and vegetables,” he adds. “We also had a bar with tropical cocktails and local beers. As the sun set, we lit a bonfire and started playing music. The guests were all dancing and having a great time, and we even had a few crew members join in. It was a great opportunity to connect with the guests and create a fun and memorable experience for everyone on board.”

For guests new to chartering, Dimitris has some sage advice from a culinary perspective. “While it's important to communicate your preferences, it's also important to be open-minded and try new things,” he asserts. “One of the great things about chartering a yacht is the opportunity to explore different cuisines and ingredients, so don't be afraid to step outside of your comfort zone and try something new."

JO I is one of the finest family yachts available for charter, and Dimitris works alongside a wonderful crew to deliver five-star service. For more information and to enquire about charter availability, please click here.

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