Yes, fully and without reservation.

The provisioning questionnaire

Before your charter, your chef sends every guest a detailed questionnaire covering allergies and food sensitivities, dietary preferences (vegetarian, vegan, gluten-free, keto, dairy-free), foods you dislike, and favorite dishes. The chef provisions the yacht based on these responses before you even arrive.

Multiple dietary needs in one group

It is very common for a group to include a vegetarian, a guest avoiding gluten, and someone with a shellfish allergy. The chef handles this without making it a production. Every guest enjoys every meal — nobody eats a sad side salad while everyone else has something better.

Severe allergies

If any guest has a severe or anaphylactic allergy, list it clearly on the questionnaire and mention it directly to the captain and chef when you board. The crew takes food safety seriously and manages cross-contamination appropriately in the galley.