Every Meal, Intentionally Yours

Dining designed around your tastes. Every course is crafted with intention, guided by your preferences.

A person setting a dining table on an outdoor patio during sunset, with glasses and tableware visible.
Close-up of a white plate with sushi rolls, sliced avocado, green fish roe, and sauces topped with pomegranate seeds, with a blurred background.
Close-up of a white plate with sliced cucumber, green fish roe, and sushi rolls with rice and seaweed.

Indulge in the quintessence of gourmet dining aboard superyacht Ancora. Our world-class chef craft personalized menus, tailoring each dish to your preferences and dietary needs. Whether you desire extravagant gourmet experiences or health-conscious choices, Ancora’s chef guarantees a customized delight.

An Experience Beyond the Plate

A chef with tattoos wearing a purple bandana and black glove decorating a dish in a professional kitchen, surrounded by various containers of ingredients and sauces.

Dining aboard ANCORA is an experience defined by atmosphere and intention. Each meal is shaped by global influence, refined technique, and a deep respect for ingredients, creating moments that feel both artful and unhurried.

Set against ever-changing horizons, the table becomes a place to linger, where conversation flows, flavors surprise, and every detail contributes to something quite extraordinary.

A plated gourmet dish featuring a braised lamb shank with sauce, served with grilled zucchini rolls and cooked vegetables on a white plate.
A plated gourmet dish featuring a bed of green sauce, garnished with small dollops of white sauce topped with red-orange swirls, and topped with a corn and vegetable mixture, green onion, and two crispy triangular chips.
A white bowl filled with creamy, orange-colored soup garnished with grilled shrimp, purple edible flowers, green basil leaves, and a drizzle of black sauce, placed on a black background.
A bowl of Mexican ceviche with corn, sliced orange and lemon, red onion, and herbs, served on a blue woven placemat.
A gourmet seafood dish with a piece of seared fish topped with a crispy shell, garnished with green herbs, served on a white plate with a blue dotted pattern. Accompanying the fish are sliced cucumbers, red sauces, microgreens, and a bed of chopped n
Elegant seafood dish with crab meat topped with shredded cheese or coconut, sliced avocado and cherry tomatoes, garnished with a green vegetable and sauces on a white plate.
 
A portrait of a man smiling. Head chef Carlos Manriquez, in a white polo sporting the Ancora logo.

Carlos Manriquez

Head Chef

Born in Tijuana, Mexico into a family of dairy farmers, Carlos began his culinary career at a very young age. He always loved helping his mother in the kitchen, which was not very common in traditional Mexican culture.

Carlos attended private boarding school in North Dakota, where his culinary journey began upon taking a job in the kitchen as preparation cook. Working alongside international students, fueled his interest in travel, which resulted in a global journey spanning over 81 countries, where he began researching unique food preparation techniques and extraordinary world spices.

Carlos obtained a technical degree in Dairy Science from the California Polytechnic State University. He worked for several restaurants, which cultivated into a broad scope of culinary growth. From his apprenticeship with Wolfgang Puck in San Diego, Carlos decided that the art of creating food was his true passion and he went back to school to obtain a culinary degree from the Le Cordon Bleu.

 
A plated dish featuring a central portion of seafood atop a bed of vegetables, garnished with a sprig of cilantro, surrounded by dollops of mayonnaise with red sauce, and crispy chips standing upright, all on a white plate with blue dots.

Sample Menus

A gourmet seafood dish with two pieces of crab meat topped with shredded cheese and sour cream, garnished with cucumber, cherry tomatoes, and slices of yellow and red sauce dots, served with battered and fried fish fillets