From pantry to paradise: Behind the scenes of superyacht provisioning with We Supply Yachts

Founded seven years ago, Dutch company We Supply Yachts has been shaking up superyacht provisioning ever since. Led by the Van Gorsel brothers, Joost and Maarten, the company has recently expanded into the Interior and Technical Supplies departments, with its 70-strong team ready to meet the ever-changing demands of clients, wherever they are in the world. 

Here, we catch a breath with the brothers and discover how they manage to get supplies to some of the world’s most remote areas, the biggest challenges of running a business in 2025, and why foodies should be looking to South Korea for their next culinary adventure.

What gap in the market were you trying to fill when you founded WSY, and what makes you unique?

Maarten: The provisioning approach we introduced in 2018 already filled a gap. But we saw a bigger opportunity: applying that same approach to Interior and Technical Supplies. With our own transport going directly to yachts, we avoided relying on couriers. That gave us full control and speed.

Joost: Traditional suppliers are stuck in old systems. We made ourselves a promise early on: we’d only move forward if we could do it 100 percent right, with the right systems, the right people and the right expertise. Once the galley department was exactly how we envisioned it, we expanded, first to Interior, then to Technical Supplies. Every department is led by specialists who never do things halfway.

Anyone can deliver an apple or a pear. What sets us apart is how we think, more like a partner than a supplier. We always start with an intake. Based on that, we create a yacht profile so we know exactly what’s needed on board. It’s like a Michelin restaurant, once you’ve been, they remember what you liked and what you didn’t.

We also understand how to deliver goods in difficult countries, dealing with paperwork, local rules and customs. Our work goes far beyond logistics. We advise on ingredients and delivery locations. If a yacht has a two-week guest trip, we’ll send ripe bananas for week one and unripe ones for week two so they ripen just in time.

Yachts are heading to more remote locations than ever. How do you handle provisioning in those parts of the world?

Joost: Yachts are pushing into places like Antarctica, Greenland and Tahiti, and we move with them. Being a global partner means finding solutions where others see limitations. We always start by checking if commercial flights are possible; it's the most cost-effective option. If not, we look into chartered flights and handle local authorities directly. What sets us apart is that we don’t just react, we anticipate.

We advise clients on the smartest provisioning locations based on their schedule and timing. Guests don’t want to take a risk and end up with poor quality. After all, when people return from holiday, there are always two questions: ‘How was the weather? ' and ‘What did you eat?’ We can’t control the weather, but we can influence the food.

That’s why we sometimes recommend stocking up earlier, in ports where import is easier and quality is higher. Later, at more complex destinations, yachts can top up with fresh produce. Topping up locally with small, frequent purchases helps maintain quality. Sometimes we can’t deliver everything ourselves, and we’re honest about that. We’ll suggest a trusted local partner or share contacts. It’s about helping clients make the best choices and ensuring the journey runs smoothly.

What are the greatest challenges of running a business in 2025? 

Maarten: The pace is high. Clients want things faster, delivered more smoothly and with more personal service, all at once. Lead times are getting shorter, while in the past, there used to be more room to plan. That’s also driven by the new generation, as many people think everything is instantly available. But what most forget is that true craftsmanship takes time. 

Creating a high-quality product doesn't happen overnight. We try to anticipate that by building stock and making clear agreements with our suppliers, so they know what to expect and can prepare accordingly. But it can still be challenging to deliver the level of quality clients expect within such a short time frame.

Joost: We don’t say yes to everything. We’d rather do something properly or not at all. That’s not about being difficult, it’s about keeping our standards and making sure people know they can rely on us.

What's the most exciting product you've been asked to find?

Joost: This is my playground! We’ve explored Japan, but South Korea has recently blown us away. The products coming from there — meats, vinegars, dry goods — are incredibly refined. In many ways, they go even further than Japan in terms of quality. The yachting world has long focused on American, Australian and Japanese meats. But in the past year and a half, we’ve seen a shift.

There’s a growing demand for grass-fed European options. We dove into what’s possible and found exceptional farms in Italy and Northern Spain. Carima breeds, Rubia Gallega oxen aged 15 to 16 years, offer a fantastic depth of flavour. When chefs serve that to American guests and hear, “Wow, there’s so much flavour in this,” that’s what drives me. We work with suppliers who truly care. Most of our fish is line-caught, and our fruit and vegetables come from small farms.