Aqua Expeditions has confirmed that Chef Karime López will develop the culinary program for Aqua Lares, the company’s forthcoming ultra-luxury superyacht scheduled to enter service in the Seychelles in February 2026.
In her role as Consulting Chef, López will be responsible for developing the onboard dining concept, with menus designed to reflect the destinations visited and to complement the expedition-led character of the vessel.
Chef López, who was born and raised in Mexico, brings an international culinary background informed by both personal heritage and professional training. Her early exposure to cooking through her family and their involvement in the restaurant sector was later reinforced by formal culinary education in Paris. Her career has since included senior roles in kitchens across Europe, Asia and the Americas, contributing to a style that combines technical precision with strong regional influences.
In 2018, López became the first Mexican woman to be awarded a Michelin star, recognised for her work as head chef at Gucci Osteria da Massimo Bottura in Florence. In the same year, she received Italy’s Chef of the Year title, followed by additional international recognition in subsequent years, including awards for artistic contribution and professional achievement abroad.
Under her direction, Aqua Lares' dining is expected to emphasise cuisine closely linked to the regions explored by the yacht. Menu development will draw on Mediterranean traditions and coastal Creole influences, refined through Japanese techniques and detailed execution. Planned dishes include grilled meats seasoned with regional spices, seafood preparations built around concentrated marine stocks, and plates that balance richness with acidity and freshness. The approach reflects a culinary philosophy centred on clarity of flavour, disciplined technique and a strong connection between food and place.
The appointment forms part of Aqua Expeditions’ broader focus on gastronomy as a defining element of its expedition product, positioning cuisine alongside exploration and service as a core component of the onboard experience.
Across Aqua Expeditions' fleet, destination-driven cuisine remains a central feature, with menus tailored to the regions in which each vessel operates. Selected departures will continue to be hosted by the chefs responsible for these programmes, allowing guests to engage directly with the culinary teams. Among these is Chef Pedro Miguel Schiaffino, whose work aboard Aqua Nera, Aqua Mare and Aria Amazon highlights indigenous ingredients and rainforest-to-table cooking in the Peruvian Amazon, including sailings scheduled in September and October 2026.
Chef Benjamin Cross will also host select voyages aboard Aqua Blu in 2026, offering menus inspired by Southeast Asian culinary traditions during expeditions through Indonesia, including Komodo National Park.