Article overview: Just as a yacht is far more than a boat, food — at its finest — is far more than sustenance. Bring the two together, and you have what many would consider the pinnacle of luxury...
Just as a yacht is far more than a boat, food — at its finest — is far more than sustenance. Bring the two together, and you have what many would consider the pinnacle of luxury living: life at sea, shaped in the hands of a private chef. And when that chef is Abby Cheshire, the experience becomes nothing short of extraordinary.
With an impressive 1.6 million TikTok followers, a devoted clientele spanning five years, and a much-anticipated cookbook on the horizon, Abby has established herself as a shining star in the culinary world. Her specialty lies in crafting personalized menus that whisk diners across continents — no passport required. This spirit of global exploration infuses her debut cookbook, Passport to Flavor: 100 Global Dishes You Can Make Anywhere — a collection designed to turn any kitchen into an international, five-star experience.
We recently reconnected with the beloved chef (you may recall our previous feature on Abby) to share an exclusive look at her cookbook and what inspires her culinary vision.
Cooking as a Voyage: Inside Passport to Flavor
For Abby, writing a cookbook was always a dream — one echoed by her enthusiastic followers. But translating her improvisational, off-the-cuff cooking into formal recipes called for a new approach. “A lot of recipes are pulled from my head at any given moment,” she explains. While her fans have received behind-the-scenes glimpses into her culinary works, this project meant meticulously measuring, testing, and documenting every detail for the first time.
But Abby isn’t one to shy away from hard work. By day, she’s a high school culinary arts teacher; during the summer, she trades the classroom for the open sea, serving as a private chef aboard a yacht. This unique rhythm allows her to perfect her craft, welcoming challenges that push her out of her comfort zone along the way. Abby encourages readers to do the same as they approach her recipes. “I hated editing videos for social media at first,” she notes. “But once you get past the learning curve, you can be super creative. It’s the same as cooking.”
Her playful, accessible approach shows in the cookbook’s design: recipes come with helpful cues like “rogue waves” (warnings against possible mishaps), “alternate routes” (ingredient swaps), and “throttle control” (modifications by preference). Menus span breakfast, lunch, appetizers, cocktails, soups, salads, dinners, and dessert, all organized by destination.
With Abby as your guide, you’ll cruise from the sun-drenched Bahamas up the Atlantic coast to the Carolinas and Canada, cross over to Europe, venture through Asia, and loop back to Hawaii and Mexico — each region highlighting its most iconic flavors and local ingredients.
A Taste of What’s to Come
Because provisioning aboard a yacht often means leveraging the freshest catch, it’s no surprise that Passport to Flavor emphasizes seafood. You’ll find showstoppers like Abby’s Calypso Cracked Lobster (recipe below), along with many other pescatarian delights.
For the full-length versions of her other recipes (like her famous Thai red curry pictured below) you’ll have to wait until Passport to Flavor is released in January 2026. Pre-orders are available now, and in the meantime, Abby continues to share behind-the-scenes inspiration and recipes with her vibrant online community.
Cultivating Your Own Culinary Luxury
While we can’t all have an Abby in our own galleys, it’s certainly possible to unlock elevated onboard cuisine aboard your yacht. It starts with having the right galley — and the right talent.
“Miele induction cooktops are awesome,” Abby notes. “When you don’t have gas, they’re the next best thing. And all Sub-Zero refrigeration and freezers are killer, which seem to be standard in a lot of the yachts that HMY sells.” Find well-equipped galleys within the following yachts for sale:
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Princess Yachts Y80 (pictured below)
As for finding your own private chef, consider more than culinary skill. “My job as a yacht chef is 80% inventory specialist and 20% cooking,” says Abby. Yacht chefs oversee thousands of dollars of product on board, including up to 800 pounds of protein, and must minimize waste by planning meals several days in advance. “You want someone that’s Type A, organized, and structured, but also driven by a passion for food.”
Yachting offers the opportunity to create your own dream experience with a chef who transforms meals into memories. If you’re seeking a vessel outfitted for elegance and adventure, explore our exclusive listings of yachts for sale and discover the perfect setting for your next chapter in culinary travel.
Watch some of our videos with Abby
From The Galley with HMY - Asian Scallop Crudo
From The Galley With HMY - Crab Benedict with Berry Mint Salad