Michelin-starred chef Karime López has been appointed Consulting Chef for Aqua Lares, Aqua Expeditions‘ forthcoming ultra-luxury expedition yacht set to debut in the Seychelles in early 2026.
The appointment underscores the company’s growing emphasis on cuisine as a defining element of the onboard experience, with López responsible for developing menus that reflect both the destinations visited and her globally influenced culinary style.
López, who grew up in Mexico in a family deeply connected to the restaurant world, discovered her passion for cooking at an early age. After formal training in Paris, her career took her through professional kitchens across Spain, Mexico, Peru, Japan, and Italy, shaping a style informed by travel, technical precision, and cultural exchange.
Her international profile rose significantly in 2018 when she became the first Mexican woman to earn a Michelin star, awarded for her work as Head Chef at Gucci Osteria da Massimo Bottura in Florence. That same year, she was named Chef of the Year in Italy, followed by further recognition including the Best Chef Art Award in 2022 and CANIRAC’s Best Outstanding Chef Abroad award in 2023.
On board Aqua Lares, López’s menus will be closely tied to the regions explored during the yacht’s Indian Ocean itineraries. Mediterranean influences will intersect with coastal Creole flavours, refined through Japanese techniques. Planned dishes include Zanzibar-spiced rib eye finished with a deeply reduced demi-glace, lobster tagliatelle enriched with ocean jus and caviar, and Creole shrimp curry served with fried plantain. Supporting plates such as glazed short ribs with smoked carrot purée and citrus-forward preparations highlight an approach built on balance, restraint, and clarity of flavour.
López joins a roster of acclaimed chefs working across the Aqua Expeditions fleet. In the Peruvian Amazon, chef Pedro Miguel Schiaffino brings his pioneering approach to modern Amazonian cuisine aboard vessels including Aqua Nera, Aqua Mare, and Aria Amazon, spotlighting indigenous ingredients and rainforest-to-table cooking. Meanwhile, chef Benjamin Cross oversees the culinary program on Aqua Blu, where his menus draw on Southeast Asia’s culinary traditions, using local produce and bold, well-balanced flavours to reflect the regions explored.
