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Superyacht Chef: 5 Food Upgrades for Health, Longevity
A superyacht private chef of 20 years shares five simple food swaps his ultra-rich clients demand for health and longevity.
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Chris Demaillet spent nearly two decades as a private chef on superyachts. His ultra-rich clients, he says, now demand food that is both healthy and promotes longevity.
Demaillet, 43 and based in Mallorca, Spain, shared five upgrades he makes to standard dishes. First, he swaps refined grains for ancient varieties like farro and spelt, which offer more fiber and nutrients. Second, he uses bone broth as a base for soups and stews instead of stock, citing collagen and mineral content.