On the 150-foot Trinity motor yacht Nova Spirit, van
Aller incorporated a large central island with seating for six in the center of
the galley. The vast surface on Nova Spirit is also ideal for
preparation. Subsequent builds on the water and on the boards all feature, to
some extent, areas to eat inside the galley. The top of this range includes
designs at 220 and 250 feet that can accommodate 16 to 18 people for a meal in
the galley (in addition to a separate crew mess). On the smaller side of the
spectrum are recent releases like Lady Linda and Imagine, which
include several spaces in the galley that are perfect for a quick snack and/or
speaking and socializing with the chef. Interestingly, a different arrangement
has been chosen for each of those yachts. Imagine features three chairs
along an island angled at 45 degrees (perhaps more akin to her contemporary
interior), while Lady Linda’s three stools are placed at a raised bar.
The dichotomy offers insight into the amount of thought Trinity puts into galley
design.
Top: Yards such as Delta and Burger
revel in exploring the galley island concept. Photograph by Neil Rabinowitz. Bottom: Photograph by Bob Harr/Hedrich Blessing. (Click images to enlarge)
Not more than 15 years ago, galleys were still being designed
belowdecks, strictly for crew and often in an industrial style that did not
reflect the level of fit and finish found on the rest of yacht. Seemingly, as
the baby-boomer generation became parents and grandparents, they abandoned the
formality of the past and embraced the inherent appeal of the kitchen, staff or
no staff. Today a majority of galleys reflect this trend and have evolved as
such, and the innovations are only getting more imaginative.
If Knowles were given carte blanche to design a galley of the
future based on the current trends, he already knows what he would create.
"I would love to combine indoor and outdoor elements," he says.
"Most galleys have fixed windows that seal the inhabitants into an artificial
space. I would like to see a more dynamic space that takes advantage of the
elements on the other side of that window."
To do this, Knowles envisions a layout that includes an outdoor
terrace either outboard to port or starboard, or forward of the superstructure
toward the bow. He describes the space as similar to a curbside bistro with
umbrellas or a canopy system warding off the elements. And to create one
large, dynamic, integrated room, the threshold between indoors and out would be
invisible, with doors pocketed into the bulkheads. However, this is not Knowles’
only idea. He also has plans for an interactive tasting kitchen complete with
wine cellar—perfect for gourmands who want a front-row seat as the chef prepares
their meal.
The Delta Design team also has plans should an opportunity
arise. They’ve imagined a working balcony similar to a bay window protruding
from the yacht’s superstructure. With the correct styling and engineering, the
space could be completely open or sealed from the sea via a retractable ceiling
and removable glass walls. Adjacent to an amidships galley, this dining area
would provide the sensation of dining over the sea.
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