Sergio

From the very start in 2015, Sidewake had one clear rule: if the boats and the coaching are world-class, the food has to match. No more sad sandwiches after big sets. A private chef in the house has been part of the academy ever since, and today that chef is Sergio.

Long before anyone shuffles in half-asleep, the kitchen is already going: lights on, coffee grinding, breakfast taking shape. Sergio doesn't just make food, he runs the engine room of the week. The first question of the day isn't “What's for breakfast?”. It's “Who's riding early, and how hard are we going today?”

Fuel for wake life

Early riders get something quick and clean: eggs, oats, fruit, good bread and proper coffee. Later riders can take a slower breakfast with a few extras. Heavy trick day? Lunch leans into simple carbs and protein. A more relaxed surf day? Lighter plates and maybe a dessert at sunset. There's always a notebook on the counter with the details that matter: “no gluten”, “loves spicy”, “competing this weekend, keep it clean”.

By midday the kitchen is the second social hub of the house, after the dock. Someone's stretching on the floor, someone's scrolling through clips, and someone's stealing a roasted potato straight from the tray.

The big table

Evenings are when the kitchen really shows off. The boat comes in, boards get racked and the sun drops behind the hills. From the terrace you catch the first smells: garlic, herbs, something on the grill, maybe a crumble in the oven. Then the big table fills up with plates and stories about first inverts, first wake-to-wakes, “almost had it” slams and that one perfect surf run.

The menu follows the riders in the house: plant-based options when you want them, recovery dishes after hard days, and Mediterranean flavours made for hungry athletes. One thing never changes. Nobody goes to bed hungry, under-fuelled, or feeling like they had “camp food”.

You come to Sidewake for the riding. Plenty of guests leave talking just as much about the food.