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A private luxury yacht charter to Isla Mujeres with a real personal chef on board.
A private yacht charter for your group only, with a real personal chef preparing your meal on board, sailing to Isla Mujeres.
This is a private yacht charter for your group only, with a real personal chef preparing your meal on board. The route sails from Cancún to the genuine island of Isla Mujeres.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Departs from a real Cancún marina.
Genuine, freshly prepared food, cooked on board specifically for your group.
A real, well-appointed private vessel, not a standard catamaran.
A real, genuine Caribbean island off the coast of Cancún.
Your group only, for the full charter.
Back to your hotel, home, or the airport — whenever your day wraps up.
A private yacht charter for your group only, with a real personal chef preparing your meal on board, sailing to Isla Mujeres. This is a private yacht charter for your group only, with a real personal chef preparing your meal on board. The route sails from Cancún to the genuine island of Isla Mujeres.
Yucatecan cooking is its own distinct regional cuisine, not just a variation on what's served further inland in Mexico — centuries of relative geographic isolation on the peninsula let it absorb Maya, Spanish, Caribbean, and even Lebanese influences into something genuinely its own. Two ingredients define it more than any others: achiote, a deep red paste ground from annatto seeds, and the bitter sour orange that grows wild across the region, used in place of vinegar or lime in most of the peninsula's classic marinades.
Cochinita pibil is the dish most associated with the Yucatán for good reason — pork marinated in that same achiote-and-sour-orange recado, wrapped in banana leaves, and slow-roasted until it falls apart, with a flavor that leans sweet rather than spicy. On the water, a private chef has more freedom to lean into whatever is actually fresh that day — a ceviche built around the morning's catch, prepared to order rather than reheated, is simply a different experience than the same dish out of a packaged lunch box.
That's really the distinction worth understanding about a chartered chef: the meal isn't an add-on item ticked off a checklist, it's cooked specifically for the group on board, at the pace of the day rather than a fixed buffet schedule.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
