Cuisine
When chartering Quantum of Solace, the culinary experience is fully tailored to your preferences and dietary needs. Expert chefs craft personalized menus using the finest ingredients, whether you’re craving fine dining, casual poolside bites, or local specialties. Every meal is designed to enhance your journey, ensuring an unforgettable dining experience.
Our Culinary Team
CHEF | CAROLA VILLASANA
Our talented Head Chef Carola comes from Venezuela, a country with a vibrant and diverse cuisine. She has been culinary trained in Le Cordon Bleu in Lima, Peru and is also formed in classic French and European techniques, with deep roots in the best of Peruvian and Latin cuisine. Carola is very passionate about food and cooking since a very young age, and she is also experienced in land-based catering previous to yachting. Carola caters to personal preferences, dietary requirements, and allergies. She is determined to provide a phenomenal culinary experience for each guest that comes on board Quantum of Solace.
Education:
- Le Cordon Bleu Lima, Peru (Grand Diploma in Culinary Arts and Pastry, Excellency Diploma 2009-2012)
- Los Angeles Sushi Institute Master Private Sushi Class with Chef Andy Matsuda
- Fruit and Vegetable Carving Laong Wan in Bangkok, Thailand
Sample Menus
Breakfast
King Crab Eggs Benedict
Avo Toast
Toasted Sourdough, Mashed Avocado, Petrossian Smoked Salmon, Poached Egg and Chives
Breakfast Burrito
Scrambled Eggs, American Cheese, Crispy Potato, Bacon, Sausage and Fresh Spinach
French Toast With Caramel Sauce and Sliced Almond
Pancakes With Berries and Maple Syrup
Oat Porridge With Cinnamon Apples and Toasted Pecans
Lunch
Green Gazpacho With Chilled King Crab Salad and Crispy Quinoa
Grilled Lobster Tails With Roasted Garlic Butter
Pan Seared Branzino With Lemon and Capers
Grilled Veal Loin and Gremolata
Porcini Mushroom Ravioli With Light Sage Cream
Confit Tomatoes With Truffle Burrata
Grilled Zucchini Laces With Pine Nuts
Charred Caesar Salad With Croutons
Japanese Dinner
Hamachi Sashimi With Purple Sisho Vingraitte
Salmon Sashimi Witht Truffled Yuzu Ponzu
Bluefin Tuna Crispy “Tacos”
Steamed Edamame With Osaka Sesame
Chicken and Vegetable Gyozas With Wasabi Dipping Sauce
Panko Carabinero and Cucumber Shrimp Roll With Bluefin Tuna and Tare
King Crab and Avocado Roll With Torched Salmon and Teriyaki
Japanese Wagyu Yakitori
Miso Black Cod
Charred Broccolini
Shitake Mushroom Rice Pot