Company
SuperYacht Times interviewed us about the way we work, our growth, and why captains, chefs and engineers rely on us for seamless yacht provisioning – wherever they are in the world. Scroll down to read the full piece.
This article was originally published by SuperYacht Times.
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 interesting or exciting product you’ve been asked to find?
Joost: This is definitely my playground. Over the past few years, we’ve explored places like Japan, but recently a new gem has been added: South Korea. The products coming out of there are truly next-level, not just meats, but also vinegars and dry goods. The South Koreans go one step further than the Japanese when it comes to refinement and quality. It’s exceptional.
If we are talking about meats, the yachting world has long been focused on American, Australian, and Japanese meat. But over the past year and a half, we’ve seen a shift. The market is now open to using meat from Europe. Mainly because they want to move away from corn-fed and grain-fed meat, and go towards grass-fed, which is leaner. The market is clearly opening up to Europe, and we’ve really taken the time to explore what’s possible.
What we found was honestly incredible. The kinds of farms you find in Europe, it’s amazing. Think of Italy, with premium breeds like Carima, Northern Spain with Rubia Gallega, oxen aged up to 15 or 16 years, known for their incredible depth of flavour. Just fantastic stuff.
So while we continue to explore exciting new markets like Japan and South Korea, we’re also constantly looking, in terms of meat, at what’s hot and what’s not. Yes, we still offer the best from America, Japan, and Australia, but there’s growing demand for European grass-fed options. And that gave me the task: what is available in Europe? And we’ve found several companies that can deliver that for us, and they really have the most beautiful products.
When you serve that kind of product to American clients, and the chefs tell us their guests react with, “Wow, there’s so much flavour in this!”, that’s just really fun to hear.
That’s what drives me: finding next-level ingredients. We work with suppliers who truly care about what they produce. Most of our fish is line-caught, and we work with small farms for fruits and vegetables, buying directly from them. The same goes for all kinds of meat; sometimes the smaller the farm, the better the product.
We started with provisions. Now, we cover it all. Dedicated teams for galley, tech, and interior. Each run by specialists who understand your needs. No delays, no guesswork. Just seamless, reliable supply and a smooth delivery process, keeping you fully equipped and operational, no matter where you are.
What are you most proud of since founding WSY?
Maarten: Our team, without a doubt. We’re now over 70 people strong, and what we’ve built goes beyond just operations, there’s a real sense of care here. From logistics to the warehouse to the office, people support each other and genuinely want to make things better. It’s fast-paced, no doubt about that. We work under pressure, we move quickly, and the expectations are high. But that also brings a certain energy, people take ownership, feel trusted, and grow in ways that matter. And that culture, of commitment, trust, and pushing through together, it shows in how we work with clients too.
Joost: What I’m most proud of is that we’ve built a team that shares the same DNA Maarten and I had when we started. By living and breathing that DNA within the company, the team naturally adopted the same mindset and approach we began with. And that’s still how we approach the market today. People here have the WSY DNA in their blood, they know exactly how we work and why.
We’ve built a company with over 70 people, and behind every one of them is a family, a livelihood. We’re creating jobs, stability, and continuity, all while keeping the original DNA alive and using it to serve the market the way Maarten and I envisioned from day one.
And beyond the team, I’m also proud that yachts are starting to see us as true partners. They involve us in their planning, in their program. That’s something I really value, not just being a supplier, but being asked to think along, to help shape the experience on board.
What’s it like building a company together as brothers?
Joost: It’s special. We started with nothing, from day one, we knew we wanted to do this together.
Maarten: And we complement each other. Joost has a real passion for food and ingredients. That passion means there’s already a deep level of knowledge in-house. He’s always thinking about what chefs need, what makes a product great, and how to get it on board in the right way. That’s why he’s constantly working with the chefs and staying closely connected to our clients.
I focus on the internal side, our team, the operations, keeping things running at our HQ.
Joost: And sure, we clash sometimes, that’s part of being brothers. But it also means we can say anything to each other. No politics, no filters. And two minutes later, we’re back to being best friends.
Maarten: It keeps us sharp. And at the end of the day, there’s just a lot of trust between us, that’s the foundation of everything we’ve built. The business runs on that same kind of energy: family values, being real, being reliable. That’s also what we try to create for our team, and eventually, it’s what our clients feel too.
Biggest lessons of your business career?
Joost: Honestly, one of the biggest lessons, and probably the reason we started in the first place, is this: just because someone says it can’t be done, doesn’t mean they’re right.
Maarten: Exactly. We kept hearing “no”, especially when we were trying to get things sorted for yachts in more complex places. But every time someone said “impossible,” we thought: actually… it probably is possible. Just not the way it’s always been done.
Joost: That belief, that there’s always a way if you care enough to look for it, that’s what made us want to build something ourselves. Where we could take control, make the calls, and prove that it can be done.
Maarten: And we’ve built a team around us with that same mindset. No one here is afraid to question how things are done. We don’t assume, we explore. And that’s made all the difference.
Thanks to SuperYacht Times for featuring us in this interview. Want to know more about how we work, explore our departments or discuss a potential partnership? Feel free to reach out, we’d love to connect.