Chef Karime López Takes the Helm of Culinary Program on Aqua Lares

Aqua Expeditions has announced that Chef Karime López will spearhead the culinary program for Aqua Lares, their upcoming ultra-luxury superyacht set to launch in February 2026 in the Seychelles. As the Consulting Chef, López is tasked with creating an onboard dining concept that showcases the flavors of the destinations the yacht will explore, aligning with its expedition-led focus.

Born in Mexico, Chef López’s culinary journey has been shaped by her heritage and extensive global training. Her early engagement with cooking, supported by her family’s restaurant background, led to her formal culinary education in Paris. Throughout her career, she has held prominent positions in kitchens across Europe, Asia, and the Americas, cultivating a signature style that blends technical mastery with regional culinary influences.

In 2018, López made history as the first Mexican woman to earn a Michelin star while heading the kitchen at Gucci Osteria da Massimo Bottura in Florence. That same year, she was awarded Italy’s Chef of the Year and has continued to receive accolades for her outstanding contributions to the culinary world.

At Aqua Lares, the dining experience will focus on dishes that reflect the yacht’s travel routes, drawing inspiration from Mediterranean and coastal Creole cuisines, while incorporating Japanese techniques for refined presentations. Highlights of the menu will include grilled meats enhanced with local spices, seafood dishes based on rich marine stocks, and a balance of flavors that emphasizes freshness and acidity.

This appointment underscores Aqua Expeditions’ commitment to gastronomy as a central aspect of their expedition offerings, placing cuisine on par with exploration and superior service. Throughout its fleet, Aqua Expeditions focuses on destination-driven meals, tailoring each menu to the specific regions their vessels navigate. Exclusive sailings will feature chefs who are integral to these culinary programs, such as Chef Pedro Miguel Schiaffino on Aqua Nera, Aqua Mare, and Aria Amazon, all of which emphasize the use of indigenous ingredients from the Peruvian Amazon.

Chef Benjamin Cross is also set to lead select trips aboard Aqua Blu in 2026, where he will present menus inspired by the culinary traditions of Southeast Asia during voyages through Indonesia, including the famed Komodo National Park.

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