Ft. Lauderdale-based The Grateful Palate has promoted Hector Lopez to director of yacht provisions.
Lopez oversees a team of professionals and a 10,000-square-foot distribution center. He first joined The Grateful Palate in 2010 and became executive chef of both the restaurant and yacht provisioning company in 2011.
Servicing yacht chefs worldwide with boutique-style provisions since 1999, The Grateful Palate Yacht Provisions specializes in providing fresh, exclusive and in-demand meat, with everything from Kobe and Wagyu beef to specialty game meats such as wild boar and ostrich.
In addition, it offers more than 150 specialty microgreens and microherbs, an extensive selection of produce including 40 varieties of heirloom and specialty vegetables, as well as an array of fresh, wild and farm-raised seafood.
The company also sources exclusive wines and has a certified sommelier in-house, and offers full-service concierge services, offering everything from paper goods to hard-to-find limited edition products like caviars, roes, specialty cheeses and more.
For more information, visit www.provisionstgp.com.