Our story
From the pass to the passerelle.
Opus wasn't started by a logistics company chasing the yachting market. It was started by chefs who lived the problem, and got tired of waiting for someone else to solve it.
The kitchens
Twenty years at the top of the game.
Opus was founded by Neil Snowball and two chef partners, off the back of more than twenty years in Michelin-starred kitchens, including heading up two of London's most celebrated restaurants. Fish filleting, soufflés, laminated pastry: the standards weren't a marketing line. They were the day job.
Then came the water. Five years cooking on some of the world's most prestigious yachts, where the guests expect the same plates, and the supply chain simply isn't built for them.
The problem
Great food at sea shouldn't be a compromise.
Ask any yacht chef: the hardest part of the job isn't the cooking. It's getting restaurant-grade ingredients onto a moving vessel: the right cut, the right ripeness, the right day, all without a brigade, a dry-ager or a pastry section behind you.
We knew the quality a great plate demands, and we knew exactly how hard it was to get it at anchor. So we built the supplier we'd always wanted. By chefs, for chefs isn't a slogan. It's the founding spec.
The fix
Perfection doesn't start with the supplier. It starts at the farm.
We go all the way back there for you: the market floor at Rungis before dawn, growers we know by name, herds we've visited. Then we prep it the way a chef would, and drive it to your berth ourselves.
What we believe
Seasonality is the menu.
We'd rather tell you what's extraordinary this week than sell you the same list all year round.
Provenance has a name.
Brett Graham's venison. Lake District fell farms. Norohy vanilla. If we can't tell you where it's from, we don't send it.
Service is a chef answering.
When you message Opus, you're talking to someone who has cooked the dish you're prepping, and knows why the substitution won't do.
Cook like you're on land.
Tell us your list, your dates and your berth. We'll take it from there.