After more than 20 years as a head chef on superyachts, Brennan Dates has worked on some of the most dynamic charter programs in some of the best galleys in the yachting world — and some of the most disappointing. Tired of cooking in galleys built without chef input prior to the build, and armed with a deep understanding of what makes a good galley, Dates started Superyacht Galley Designs. His new business places him at the forefront of changing galleys in the industry, as he helps new builds and refits with the task of creating galleys that elevate and embrace the guest experience. How and when did you get into yachting? It was in 2001. I noticed quite early that, in a lot of the high-end restaurants I worked at in the U.S., there wasn’t a lot of happiness around me — not the owners, not the managers, not the chefs. It’s a very hard business. I have so much respect for everyone that came from that world or at least spent time in the hospitality trade. I think I just needed more. I didn’t want to walk past the same dumpster every day on the way to work — it just wasn’t enough. One of the things I’m good at is empathizing with myself and seeing what the future might be either on the path I’m on or a new one. It helps me make the choices that will bring me closer to happiness and I didn’t like that idea of my future in restaurants. What made you create Superyacht Galley Designs? From the smallest boats in the industry to the largest, I’d say about 80% of their galleys are built with no professional yacht chefs involved. That negatively impacts the guest experience, and the whole point of this industry is a positive, amazing experience for guests. I think these yachts are built by people who never worked ever in hospitality, much less a day in the service areas of these yachts. I’ve reached a high level in the industry in my 22-year career, and [galleys] never get better, it never changes. The pantries are always too small, the wrong equipment [is in the] the wrong spot, and the galley and service areas are an afterthought. Chefs are not consulted in these builds because the industry thinks, “Ah, chefs, they’ll all want something different,” and I don’t think that’s true. Even if it were true, I don’t think a clever solution is to have someone that has never done the job design the room. It just doesn’t make sense. It’s like you’re designing a racecar, but you only know how to ride a bicycle — you have to speak to the driver. I feel like the industry operates under the idea that we’re in the transportation industry, but we’re 200% in the hospitality industry and service areas are treated like throw-away rooms on a general arrangement. What are some of the things a galley created with a chef differs from one without a chef? You can always recognize as soon as you get into a galley that a chef was involved in the build, or did the most recent refit — it’s wild, but it’s super obvious. It can be vice versa when you go in [the galley] you’re like, “Someone just didn’t care and this room was an afterthought,” and unfortunately that’s more typical than not. The things I notice are a good flow — and it’s not rocket science. Food comes in cold, it gets prepped, it gets cooked, it gets plated, it goes out — that’s a circular flow that’s easy. The unsexy part of a galley is that it needs to get cleaned from top to bottom and all the pots and pans washed as efficiently as possible. The dish pit is a massive part of the flow and [its placement] is often the first thing I decide. Getting someone like me involved right from the start can save yacht owners a lot of money in a few ways. First off, you won’t need to pay a chef during the entire three-to-five-year build period since I offer expert advice online and in person. Plus, by setting up the galley with the right equipment from the beginning, you can avoid expensive refits for years. You’ll also benefit from more durable equipment that needs less maintenance and reduces staff turnover. In the end, you’ll get the perfect setup for whatever type of cuisine you prefer. What made you realize you had a knack for design work? I designed the galley on M/Y Moonrise with that build team, and it was interesting to collaborate with everyone and solve our problems together. Whether it’s from the engineer making sure we have enough power, ducting, maintenance access, or with the chief stew to figure out how food is going to get from the galley to the table — it felt kind of like the same teamwork you have as charter yacht crew. How did you start the business? It was now or never. It was the exact time for me to take the risk and commit to this business 100%, which means I don’t take rotational or temp jobs on yachts, I just do this. If I run out of projects, then it’s my job to find more. I think because I already have boats out there on the water with my galleys on them, I can say, “Look, if you like what we’ve done on Moonrise, Obsidian, or Alibaba, I can help you.” That imposter syndrome is there for me, as it is for most people, but when you have boats in the water that you’ve already done that you can point to, I’m not coming to shipyards or to owners with my hat in hand asking to give me a chance. I think that’s what gave me the courage, where I had already done a few galleys on big boats and knew they turned out far better than what the initial plans were. M/Y Alibaba What has been the biggest challenge you faced when creating Superyacht Galley Designs? I’m creating a new market in a prestigious industry. No one outside of the yacht chef community has cared about galley design before and I’m carving a new niche. The challenging part is convincing people that it’s as important as I think it is. I have a few amazing mentors — I can’t express how thankful I am for them — but most of the time I feel like I’m just completely blazing my own trail. There are days where you’re so anxious and insecure, like, “Why is it so hard?” I think it’s what makes it so exciting. You can’t have positive emotions without having negative emotions. How has moving ashore been and what do you miss of yachting? You mean not living in a bunk bed anymore? It’s expensive out here, but that’s fine. I told myself during the last half of my 20-year career in yachting that I refuse to believe this is the most money I’m ever going to make in my life. You have all that time on board where your overhead is taken care of, but when you’re on shore it’s expensive. What I’ll miss the most is how fun a good, solid crew mess is. A bunch of bonded people that go through charter season after charter season together and see each other incredibly happy, and also see each other really low. That type of camaraderie and friendship is hard won, and I’ll miss it. Stepping away from being a yacht chef was a big decision, why did you decide to do that? I’ve loved being a yacht chef, I couldn’t imagine what my life would be like without all these experiences and travel. I’ve been riding my motorcycle around the world since 2006, from the beginning of my career. That gave me a lot of time to think over almost 100,000 miles. I take stock when I can about if I’m happy. Am I becoming better? Am I growing? Or am I just making money? I tallied up the happiness factor versus my lifestyle, money, and fulfillment, and decided to take the risk on a new chapter in my life as an entrepreneur and business owner. What is your advice for yachties looking to use their yachting experience to build a business in the industry? You have to have an idea that you believe in. It doesn’t matter what anyone else thinks — you have to believe in it and be all in. Work on it a little bit every day until that little bit becomes a day, five days a week, six days a week, whatever. There’s a sort of brotherhood/sisterhood ashore of ex-yachties that are now entrepreneurs. They know you’ve done your time and you’re the part of the industry that knows exactly how things happen operationally with guests on board. They’re going to give you free, amazing advice or get you an invitation to a party that gets you in front of so and so — it’s an incredibly powerful group What’s next for you and Superyacht Galley Designs? I’m going to be designing galleys on some of the largest yachts in the industry from the back of my motorcycle as I ride through Australia, New Zealand, and Africa. My around-the-world trip will be finished after that and my new business will be much bigger by then. superyachtgalleydesigns.com facebook.com/groups/superyachtgalleydesign youtube.com/@OliveOilandGasoline