Charter Yacht CORSARIO: Chef’s Chat with Luka Vulic

CORSARIO is a 48-meter sailing yacht available for charter in Croatia and Montenegro. This exceptional charter yacht offers a luxurious experience while guests explore the beautiful islands and charming seaside villages of the Croatian coastline.

This article was featured in The Islander Magazine. Interview by Barry D’Arcy of Ocean Earth Chefs.

Chef Luka Vulic of the 48m yacht ‘Corsario’ is a chef with a solid history of hard work and dedication to his chosen craft, and understands the meaning of the word ‘discipline.’

Born in Split, Croatia and having lived in the beautiful city of Omis, Luka graduated from high school and moved to Germany at the age of 18 years, when he was offered the opportunity to work with some outstanding chefs. This would be the start of his culinary career in what he describes as“three beautiful but hard years” where he learned to manipulate and prepare international cuisines and met the highly respected Chef Thomas Macyszyn of the Colombi Hotel, saying this was a turning point in his life and career as a chef: “It shaped me as a chef and a person.”

How would you describe your style of cooking?

My style is a mix of French cuisine and modern Mediterranean, from seasonal fruits and vegetables to meat and seafood. With a bit of creativity, you can make many things, from fine dining to everyday dishes. Growing up in Croatia on the coast of the Mediterranean, this is the first choice for me. But I also love and appreciate other types of cuisines. I always want to tell stories through my plates and follow my senses.

What chef do you admire and why?

The Spanish Chef Albert Adriá. In my opinion, he and his brother changed the world’s gastronomic scene. His brother Ferran was the head chef of the El Bulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. I admire Albert mostly as he was always under the shadow, and people think that Ferran was the one responsible for most of the venture, which is not the case as Albert was the one who stood up for it. He had extraordinary power and knowledge and is responsible for today’s term of gastronomy and spherical olives.

What strengths make a great superyacht chef?

I don’t like to praise myself a lot. I prefer to hear it from the guests and people who taste my dishes. But I am head chef on the yacht for a reason, and I would like to continue like that. To push my own limits and be satisfied with my work. I will always go out of my way to meet every guest and try to fulfill their wishes. Every day allows me the opportunity to be a better version of myself.

How do you deal with guest expectations on charter?

We do our best to ensure that guest expectations are met, even exceeded. We consult with the guests in advance and prepare a daily menu according to their choices and requests. Before the arrival of the guests, we prepare all the dishes from the menu. In order to prepare and add or reduce the amount of some ingredients from the meals. We call it ‘training.’ This whole process takes three to four days. After preparing all the dishes from the menu, together with the sommelier, we choose the wine for each dish. What is essential is that the wine is balanced for each dish’s taste.

When are you happiest at work?

I am happiest when I prepare a good lunch or dinner, and the guests recognize it. Much love and work has been invested behind each dish, and there is no better feedback than the praise and delight of satisfied guests. The crew become closer to the guests as time passes, and we understand what the guests like more or less during that time. The children’s smiles are priceless for me when they come and say ‘thank you’. It means a lot to me. That’s why we like to push our limits and do our best.

What are your best and worst moments as a chef?

Every career has its beautiful and less beautiful moments. My worst moment as a chef was when we were preparing the second course on a gala night, and the power went off. My favorite moment is when the guests come and thank me for the meal. These are the moments I live for in my profession, giving me a sense of indescribable pride. It’s not just about me. It takes a whole team to achieve that.

What’s your way of giving back to the profession?

It means a lot to me when I can help young chefs achieve their goals. I like constantly learning and building on existing knowledge to pass on to others.

How do you spend your time off?

My hobbies include reading, playing and watching football, and hanging out with friends and family (my wife and son), watching good soap operas and movies.

Interested in booking CORSARIO for your next vacation? Contact a Denison charter broker for more information.

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