Cooking at Sea in San Blas: Caribbean Cuisine Aboard Quest
- Goeran Persson
- Jun 23
- 3 min read
Updated: Jun 23
Life aboard Quest is all about immersion — in the sea, the sky, and the local culture. And nothing brings guests closer to the soul of the Caribbean quite like food.
As someone about to begin culinary school, I’ve come to appreciate just how much a region influences my cooking. In the Arctic, it’s all about Scandinavian flavours, a well known culinary area for me since I am brought up in the north. But here, sailing through the turquoise waters of Guna Yala, my menu is inspired by Caribbean traditions — fresh seafood, tropical fruits, and bold, spicy seasonings.
Cooking in Rough Seas: A Galley Chef's Challenge
Cooking for 10 guests in the galley of a 64-foot expedition yacht is always an adventure — especially during the windy season. The seas between Cartagena and San Blas can be rough, the swells and waves high, and keeping your balance while chopping onions becomes its own skill.
That’s why some dishes — like our chickpea salad with lemon vinaigrette or pasta salad with chicken — are prepared ahead of time on sailing days. It’s a strategic balance of flavour and practicality, especially when the Caribbean Sea is showing off her waves. The guests that have sailed with us during these seasons, knows exactly what I'm talking about, and how rough the sea can get.
Lucky, I can't have a better galley. It's big, even for a 64-foot expedition yacht size, and very well designed. I easily cook for 12 people.
Flavours of the Caribbean: Highlights from Our San Blas Menu
I love creating dishes from the current corner of the world that we sail in. Some of our guest favourites include:
Fresh lobster with garlic butter, coconut rice & mango salad — sourced directly from local Guna fishermen who free-dive the surrounding reefs.
Trinidad-style fried fish served with coleslaw, jerk-seasoned potato chips, and mayo — crispy, spicy, and perfect after a day of snorkeling.
Jamaican rasta pasta with jerk chicken — a comforting, colorful dish that brings serious flavor, even while crossing the open sea.
Tropical fruit platters — almost everyday!
We use ingredients sourced locally where possible — not only for flavour, but to support the Guna Yala community, and local communities on the mainland in Panama and Colombia.
Food, Culture & Connection
For me, food is storytelling. When guests taste our food, and savour the lobster cooked to perfection with the taste of the Caribbean sea, they’re tasting the essence of San Blas. Cooking at sea — especially in these islands — allows me to create an experience that nourishes, surprises, and connects people with the place they’re sailing through.
Thinking about sailing through San Blas? Come hungry. The sea might rock the boat, but the flavours will keep you grounded.
Greetings from,
Chef Hilda
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