TRAINING PROGRAMMES
Specialist training for superyacht and private estate teams, from distinctive signature programmes to essential service disciplines.
CHOOSE YOUR TRAINING PATH
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Get to know the team and service environment
Review existing standards and SOPs
Assess team experience and current skill levels
Identify operational priorities and service challenges
Define clear learning objectives
Align the training programme with guest expectations and operational needs
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Learn through clear expert demonstrations
Apply new techniques through practical exercises
Receive immediate and constructive feedback
Refine skills through repetition and guided practice
Strengthen communication and teamwork
Build confidence in applying agreed service standards
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Apply skills in realistic and live service situations
Read guest cues, preferences and expectations
Adapt confidently to changing circumstances
Communicate effectively throughout service
Maintain standards and composure under pressure
Reflect on performance and identify opportunities for improvement
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Reinforce agreed service standards
Convert learned skills into consistent daily habits
Review service delivery and operational performance
Fine-tune execution where needed
Support continued internal team development
Create a roadmap for ongoing improvement and future training
TRAINING APPROACH
EXLUSIVE PROGRAMMES
THE EXPERIENCE
Service and culinary teams create a distinctive theme and develop it into a bespoke High Tea ceremony, shaped by guest preferences, cultural references and a carefully choreographed multisensory experience. Led by Championship Winner Rob Rademaker, the programme draws on international competition experience, including the World Championships in Sri Lanka.
THE CREATION
Tea becomes the thread running through food, beverage craft and presentation. Selected teas are translated into refined pairings, mixology, flavour combinations and storytelling, brought together in one seamless sequence.
THE FINAL PRESENTATION
The finished concept is delivered as a flowing guest journey, with each serve revealing another layer of the theme and every pairing designed to feel intentional, connected and memorable.
THE OUTCOME
A distinctive Championship High Tea concept designed to surprise, engage and leave a lasting impression through flavour, storytelling and seamless presentation.
CHAMPIONSHIP HIGH TEA
CHAMPIONSHIP
HIGH TEA
A bespoke high tea ceremony shaped around guest preferences, tea-led pairings and a carefully choreographed multisensory experience.
Service and culinary teams create a distinctive theme and develop it into a bespoke High Tea ceremony, shaped by guest preferences, cultural references and a carefully choreographed multisensory experience. Led by Championship Winner Rob Rademaker, the programme draws on international competition experience, including the World Championships in Sri Lanka.
Tea becomes the thread running through food, beverage craft and presentation. Selected teas are translated into refined pairings, mixology, flavour combinations and storytelling, brought together in one seamless sequence.
The finished concept is delivered as a flowing guest journey, with each serve revealing another layer of the theme and every pairing designed to feel intentional, connected and memorable.
A distinctive Championship High Tea concept designed to surprise, engage and leave a lasting impression through flavour, storytelling and seamless presentation.
THE FOUNDATION
Participants first master the complete shisha setup — bowl preparation, packing, heat management, smoking quality, hygiene and the traditions behind correct service.
THE SERVICE CHALLENGE
Teams alternate between guest and service roles, working through realistic scenario cards that test preparation, timing, explanation, service flow and response to changing guest requests.
THE CREATIVE SERVE
Once the fundamentals are secure, the experience is elevated through creative bases, ice and infusions, fruit-carved heads and considered tea or coffee pairings — always balancing presentation with practical and safe service.
THE OUTCOME
Confident control of the complete shisha experience — from preparation and heat management to personalised service, creative presentation and seamless guest interaction.
SHISHA SKILLS & TRADITION
From traditional preparation and heat management to scenario-based service and creative presentation tailored to the guest.
Participants first master the complete shisha setup — bowl preparation, packing, heat management, smoking quality, hygiene and the traditions behind correct service.
Teams alternate between guest and service roles, working through realistic scenario cards that test preparation, timing, explanation, service flow and response to changing guest requests.
Once the fundamentals are secure, the experience is elevated through creative bases, ice and infusions, fruit-carved heads and considered tea or coffee pairings — always balancing presentation with practical and safe service.
Confident control of the complete shisha experience — from preparation and heat management to personalised service, creative presentation and seamless guest interaction.
FUNCTIONAL BEVERAGES
THE EXPERIENCE
Participants explore ingredients, preparation methods and flavour structures for different moments of the day — from refreshing and hydrating to energising, restorative and relaxing serves.
THE PROGRAMME
Using guest preferences, length of stay and daily routine, participants develop a tailored morning, afternoon and evening beverage programme with varied textures, temperatures and flavour profiles.
THE CREATION
Juicing, blending, infusions, extracts, botanicals, teas and dairy or non-dairy bases are combined into individual recipes and a coherent menu designed around both function and flavour.
THE OUTCOME
A distinctive functional beverage programme that enables the team to create relevant, flavour-led serves tailored to different guests, moods and moments.
Creating purposeful beverage programmes that combine function, flavour and presentation around the guest’s daily rhythm.
Participants explore ingredients, preparation methods and flavour structures for different moments of the day — from refreshing and hydrating to energising, restorative and relaxing serves.
Using guest preferences, length of stay and daily routine, participants develop a tailored morning, afternoon and evening beverage programme with varied textures, temperatures and flavour profiles.
Juicing, blending, infusions, extracts, botanicals, teas and dairy or non-dairy bases are combined into individual recipes and a coherent menu designed around both function and flavour.
A distinctive functional beverage programme that enables the team to create relevant, flavour-led serves tailored to different guests, moods and moments.
DISCOVERY
Participants compare still and sparkling waters from different sources, learning how mineral composition, TDS, carbonation, temperature and mouthfeel influence perception and taste.
PAIRING
Different waters are matched with dishes and wines to explore how water can refresh, soften, cleanse or complement the palate throughout a meal.The focus is on understanding why a pairing works — not simply memorising combinations.
SERVICE
Participants translate this knowledge into a practical luxury service approach: selecting an appropriate water range, advising guests with confidence and changing waters throughout a meal when it genuinely enhances the experience.
OUTCOME
A considered water programme that enables the team to select, stock, recommend and serve water as an integral part of the dining experience.
FINE WATER SERVICE & PAIRING
Elevating water service through mineral profile, texture, temperature and considered pairing with food and wine.
Participants compare still and sparkling waters from different sources, learning how mineral composition, TDS, carbonation, temperature and mouthfeel influence perception and taste.
Different waters are matched with dishes and wines to explore how water can refresh, soften, cleanse or complement the palate throughout a meal.
The focus is on understanding why a pairing works — not simply memorising combinations.
Participants translate this knowledge into a practical luxury service approach: selecting an appropriate water range, advising guests with confidence and changing waters throughout a meal when it genuinely enhances the experience.
A considered water programme that enables the team to select, stock, recommend and serve water as an integral part of the dining experience.
DISCOVERY
Participants explore the main sake styles, production methods and flavour profiles, learning how temperature, glassware and serving style influence the way sake is experienced.
PAIRING
Warm and chilled sake are tasted alongside a range of Asian-inspired dishes, with attention to balance, umami, texture, intensity and the interaction between food and drink.
CREATIVE SERVE
Sake is also explored beyond traditional service — including contemporary presentation and selected sake-based cocktails — allowing the team to adapt the experience to the guest, occasion or themed evening.
OUTCOME
A confident and flexible sake service that brings product knowledge, pairing and presentation together in a polished guest experience.
SAKE SERVICE & PAIRING
Exploring sake through style, temperature, flavour and pairing to create a refined and distinctive dining experience.
Participants explore the main sake styles, production methods and flavour profiles, learning how temperature, glassware and serving style influence the way sake is experienced.
Warm and chilled sake are tasted alongside a range of Asian-inspired dishes, with attention to balance, umami, texture, intensity and the interaction between food and drink.
Sake is also explored beyond traditional service — including contemporary presentation and selected sake-based cocktails — allowing the team to adapt the experience to the guest, occasion or themed evening.
A confident and flexible sake service that brings product knowledge, pairing and presentation together in a polished guest experience.
THE DISCOVERY
Participants explore caviar types, origin, grading, texture and flavour, alongside the service principles that protect quality, temperature and presentation.
THE SERVICE
The focus moves to refined tableside execution — opening, presenting, portioning and serving caviar with appropriate accompaniments, utensils and glassware.
THE PAIRING
Different vodka styles and serving temperatures are compared to understand how texture, purity and flavour interact with the caviar and accompanying elements.
THE OUTCOME
A polished caviar and vodka service that combines product knowledge, precise handling and confident pairing into a distinctive luxury guest experience.
CAVIAR SERVICE &
VODKA PARING
Operational training designed to strengthen service foundations, refine technical skills and build confidence in delivery.
Participants explore caviar types, origin, grading, texture and flavour, alongside the service principles that protect quality, temperature and presentation.
The focus moves to refined tableside execution — opening, presenting, portioning and serving caviar with appropriate accompaniments, utensils and glassware.
Different vodka styles and serving temperatures are compared to understand how texture, purity and flavour interact with the caviar and accompanying elements.
A polished caviar and vodka service that combines product knowledge, precise handling and confident pairing into a distinctive luxury guest experience.
THE CRAFT
Participants learn to work safely and precisely with clear ice, creating cubes, spheres, spears and custom shapes directly from larger blocks.
Crushed and shaved ice are also explored, with attention to texture, melt rate, dilution and visual impact.
THE SERVICE THEATRE
Ice is prepared as part of the guest-facing experience, bringing craftsmanship and theatre to the bar or tableside while keeping the service controlled, elegant and purposeful.
THE APPLICATION
Participants match the shape, size and style of ice to the drink being served, considering temperature, dilution, glassware, presentation and overall service concept.
THE OUTCOME
The ability to turn ice into a distinctive service detail that enhances presentation, supports the drink and creates a memorable luxury moment.
ARTISAN ICE CARVING
Transforming ice into a bespoke element of service — shaped to the drink, the moment and the guest experience.
Participants learn to work safely and precisely with clear ice, creating cubes, spheres, spears and custom shapes directly from larger blocks.
Crushed and shaved ice are also explored, with attention to texture, melt rate, dilution and visual impact.
Ice is prepared as part of the guest-facing experience, bringing craftsmanship and theatre to the bar or tableside while keeping the service controlled, elegant and purposeful.
Participants match the shape, size and style of ice to the drink being served, considering temperature, dilution, glassware, presentation and overall service concept.
The ability to turn ice into a distinctive service detail that enhances presentation, supports the drink and creates a memorable luxury moment.
THE EXPERIENCE
Participants explore local markets, producers and ingredients alongside an award-winning bartender and World Championship Head Judge, learning what to look for in flavour, quality, authenticity and presentation potential.
THE CREATION
Each creation is presented to a judging panel and to the departments involved in delivering the guest experience — such as the galley, kitchen, service team or management — connecting the concept with real operational execution.
THE FINAL PRESENTATION
The confidence and creative judgement to transform local inspiration into a distinctive signature drink and unforgettable guest experience delivered to a world-class standard.
THE OUTCOME
The confidence and creative judgement to transform local inspiration into a distinctive signature drink and guest experience delivered to a world-class standard.
DESTINATION MIXOLOGY
Turning local ingredients, culture and creativity into a signature drink experience unique to its destination.
Participants explore local markets, producers and ingredients alongside an award-winning bartender and World Championship Head Judge, learning what to look for in flavour, quality, authenticity and presentation potential.
Each creation is presented to a judging panel and to the departments involved in delivering the guest experience — such as the galley, kitchen, service team or management — connecting the concept with real operational execution.
The confidence and creative judgement to transform local inspiration into a distinctive signature drink and unforgettable guest experience delivered to a world-class standard.
The confidence and creative judgement to transform local inspiration into a distinctive signature drink and unforgettable guest experience delivered to a world-class standard.
CORE DISCIPLINES
WHAT WE COVER
Service styles & methods
Mise-en-place, preparation & team coordination
Pantry setup, organisation & service readiness
Table setting, presentation & attention to detail
Protocol, etiquette & sequence of service
Service technique, movement & body language
Beverage presentation & service
Tableside preparation & finishing
THE OUTCOME
A more polished service operation, with greater consistency, stronger team flow and assured delivery across different guest occasions.
FOOD & BEVERAGE
Developing precise, polished service through refined technique, seamless coordination and confident delivery.
- Service styles & methods — selecting and adapting the appropriate style of service.
- Mise-en-place — preparation, organisation and operational readiness.
- Table setting — precision, consistency and presentation standards.
- Technique & body language — controlled movement, positioning and guest awareness.
- Beverage service — handling, presentation and service technique.
- Tableside service — confident and polished execution in front of the guest.
- Service sequence — timing and progression throughout the guest experience.
- Protocol & etiquette — appropriate conduct, precedence and service detail.
- Team coordination & routing — smoother movement and stronger FOH–BOH flow.
A more polished service operation with greater consistency, stronger team flow and assured delivery across different guest occasions.
TEA CULTURE & CRAFT
WHAT WE COVER
Tea origins, production methods & categories
Selecting teas for different guests, moments & occasions
Water quality, temperature & brewing variables
Leaf quantity, infusion time & consistency
International tea preparations, including iced tea, matcha,
chai and regional service stylesCondiments, accompaniments & appropriate pairings
Hot, iced & cold-brew tea preparation
Teaware, presentation & service styles
THE OUTCOME
Confident tea selection and preparation across a range of international styles, with consistent quality and service adapted to the guest and occasion.
Understanding tea as a global craft — from origin and brewing variables to distinctive preparation and service traditions around the world.
- Origins & categories — understanding the principal tea families and their characteristics.
- Tea selection — choosing teas around style, occasion and guest preference.
- Flavour profiles — recognising aroma, structure and the distinctions between different teas.
- Water & temperature — matching preparation conditions to the selected tea.
- Brewing control — managing time, strength and extraction for a balanced cup.
- Hot, iced & cold brew — adapting technique across different preparation styles.
- Condiments & accompaniments — serving additions appropriately and with purpose.
- Presentation & service styles — creating a polished and considered tea experience.
- International rituals — exploring styles including matcha, chai and culturally distinctive service.
A more confident and adaptable tea service combining stronger product knowledge, precise preparation and refined presentation across classic and contemporary styles.
WHAT WE COVER
Understanding the property’s wine list, regions, styles & key selling points
Wine storage, cellar organisation & temperature control
Bottle handling, condition checks & service readiness
Opening, presenting, pouring & correct glassware
Decanting, filtering & other practical service techniques
Describing wines clearly and confidently to guests
Recommending wines according to preference, occasion & menu
Practical tasting of selected wines from the existing list
Custom wine-list manual tailored to the actual selection and service requirements
THE OUTCOME
Practical command of the property’s wine programme, enabling the team to handle,
describe, recommend and serve its wines with consistency, accuracy and confidence.
WINE LIST MASTERY
Turning the existing wine list into practical, team-ready knowledge — from correct storage and bottle handling to confident presentation, recommendation and service.
- Storage & temperature — protecting wine quality through appropriate conditions.
- Bottle handling — controlled movement, preparation and care before service.
- Opening & preparation — selecting the appropriate approach for different bottles and occasions.
- Decanting & filtering — applying technique with purpose and precision.
- Pouring technique — controlled, consistent and polished wine service.
- Presentation — managing the bottle and service sequence confidently at the table.
- Describing wine — communicating style and character clearly and naturally.
- Recommendations — guiding guests through the available selection with confidence.
- Operational context — adapting wine service across onboard and ashore environments.
A more assured wine service with correct handling, confident recommendations and consistent execution across different guest occasions and service environments.
LUXURY SPIRITS SERVICE
Exploring premium spirits through category knowledge, sensory evaluation, refined service and confident guest guidance.
- Spirit categories — understanding the principal families and their defining characteristics.
- Origin & production — recognising how raw materials, process and maturation influence style.
- Flavour profiles — identifying structure, intensity and distinguishing characteristics.
- Glassware & temperature — selecting service conditions appropriate to the spirit.
- Serving styles — presenting spirits neat, with water, ice or other appropriate accompaniments.
- Pouring & presentation — controlled measures and polished guest-facing execution.
- Describing spirits — translating product knowledge into clear guest-friendly language.
- Guest preference — identifying style preferences and recommending accordingly.
- Occasion & experience — adapting the serve to the moment without overcomplicating it.
A more confident spirits service combining stronger product knowledge, precise technique and assured recommendations tailored to the guest and occasion.
WHAT WE COVER
Key spirit categories, styles & regional distinctions
Production methods, maturation & flavour development
Tasting structure & sensory evaluation
Glassware, serving temperature & presentation
Tableside preparation & finishing
Service theatre, presentation & storytelling
Guest preferences, recommendations & occasion-led service
Pairing spirits with food, cigars and after-dinner moments
THE OUTCOME
Sharper product judgement, stronger tasting vocabulary and the ability to present, recommend and serve premium spirits with authority and relevance.
CIGAR SELECTION & RITUALS
Bringing together cigar knowledge, careful preparation and refined service to guide guests with comforting dominance and discretion.
- Origins & construction — understanding key styles, formats and cigar composition.
- Strength & flavour — recognising differences in body, character and guest preference.
- Storage & humidity — maintaining cigars correctly and protecting condition.
- Presentation — offering and handling cigars with care and confidence.
- Cutting — choosing and applying the appropriate technique.
- Lighting — achieving an even, controlled light without compromising the cigar.
- Guest etiquette — supporting the ritual without making the service intrusive.
- Service maintenance — managing ash, accessories and the guest environment discreetly.
- Pairing & occasion — considering complementary beverages and the context of the serve.
A more confident cigar service combining informed selection, correct preparation and a polished ritual tailored to guest preference and occasion.
WHAT WE COVER
Tobacco origins, growing regions & cigar styles
Cigar construction, vitolas, sizes & shapes
Humidor management, storage & cigar condition
Cigar selection & guest recommendations
Cutting, lighting & service technique
Tasting, aroma & flavour recognition
Service etiquette, presentation & guest interaction
Pairing cigars with spirits, fortified wines & other beverages
THE OUTCOME
Informed cigar selection, correct handling and polished presentation, enabling thoughtful recommendations matched to the guest, occasion and preferred flavour profile.
COFFEE TECHNIQUES & SERVICE
Srengthen coffee knowledge, refine preparation techniques and build confidence in serving a wide range of coffee styles.
- Beans & roast — understanding how origin and roasting influence the finished cup.
- Grind & freshness — controlling key variables before extraction begins.
- Water & temperature — supporting consistency, balance and flavour clarity.
- Espresso extraction — controlling dose, time and yield for consistent results.
- Milk texturing — developing appropriate texture, temperature and integration.
- Recipe calibration — adjusting variables to maintain quality throughout service.
- Drink construction — preparing classic coffee styles accurately and consistently.
- Presentation — delivering a polished serve suited to the guest and setting.
- Workflow & machine care — keeping the station organised, clean and service-ready.
A more consistent coffee service built around stronger technical control, efficient workflow and confidently prepared drinks across different guest preferences.
WHAT WE COVER
Coffee origins, varieties & roast profiles
Espresso extraction, grind & calibration
Milk foaming, texture & temperature control
Classic espresso-based drinks & preparation
Iced coffee, cold preparations & coffee-based refreshments
Arabic, Turkish & other international coffee styles
Tableside preparation, presentation & accompaniments
Workflow, speed, efficiency & consistency
THE OUTCOME
Reliable preparation across a broad range of coffee styles, with better control of extraction, texture and presentation and a smoother workflow during service.
BARTENDING & MIXOLOGY
Building strong bar fundamentals through balanced drinks, efficient technique, creative thinking and confident service.
- Balance & synergy — understanding how ingredients work together as one drink.
- Dilution & temperature — controlling two of the most influential variables in cocktail quality.
- Texture & aroma — using mouthfeel and fragrance as deliberate parts of the experience.
- Building & stirring — applying controlled technique according to drink structure.
- Shaking & straining — managing aeration, chilling, dilution and texture.
- Glassware & garnish — matching presentation to the style and purpose of the drink.
- Mise-en-place — organising the bar for efficient and controlled service.
- Speed & consistency — maintaining standards while working through live service.
- Guest adaptation — adjusting flavour, strength and style around individual preference.
A more confident bar operation with stronger technical control, greater drink consistency and the ability to adapt serves naturally around the guest.
WHAT WE COVER
Bar & pantry setup, mise-en-place & service readiness
Cocktail families, classic structures & modern applications
Principles of mixology: balance, dilution, temperature, texture, aroma & synergy
Mixing techniques, tools & glassware
Sensory layering, flavour progression & drink structure
Garnishing, presentation & finishing
Mocktails, low- and no-alcohol drinks & guest adaptation
Workflow, speed, efficiency, hygiene & consistency
Shared serves, tableside preparation & personalised recipes
THE OUTCOME
Sound technical judgement behind the bar, enabling faster, more consistent preparation and confident adaptation of drinks to the guest, occasion and service environment.