CAPTAIN: Marco PIGNATELLI
Italian
Master 200 GT, Officer of Watch 3000 GT - STCW95
11 years experienced
Languages: Italian (native), English, Spanish (fluent) & (basic) French

From the sun-soaked coast of Puglia in southern Italy, Marco’s connection to the sea began with watersports like windsurfing and kitesurfing. This passion led him to a professional career at sea, where he's built a solid track record
navigating the Mediterranean, Red Sea, and Caribbean.

Marco holds the Officer of the Watch Yachts <3000 GT and has an extensive background in yacht deliveries, having sailed over 40,000 miles across a variety of waters. His career has also taken him around the world, he’s lived in more than ten countries, embracing new cultures and building a truly global perspective.

As a captain, Marco values not just the journey, but the people he shares it with. He thrives in a team setting and takes pride in working closely with his crew to deliver a seamless, friendly, and professional guest experience.

Onboard ARKTOS, Marco brings both confidence and warmth. His deep love for sailing is matched by his enthusiasm for sharing it, whether you’re eager to learn the lines, or simply enjoy the wind with a cocktail in hand, Marco ensures every guest finds their own kind of Joy onboard.


CHEF: David BUSTOS
Spanish
Culinary School & Hospitality Service EHIB (Spain)
STCW95/2010
8 years experienced
Languages: Spanish, Catalan & English fluent

David is a professional chef with more than 8 years of experience in high-level restaurants, including Michelin-starred restaurants SA CLASTRA and DINS SANTI TAURA, 5-star hotels such as St. REGIS MARDAVALL and CASTELL de SON CLARET, and the yachting industry.

Originally from Palma de Mallorca, David has developed strong culinary skills working in demanding kitchens and luxury hospitality environments.

His experience includes positions as a chef on private and charter yachts such as Sunreef 60ft CALMA and San Lorenzo 98ft ASTRIMARE II, where he prepares customized menus for guests, always delivering high-quality service and great attention to detail.

David is specialized in Mediterranean cuisine, meat dishes, breakfasts, Mexican cuisine, and international flavors, always prioritizing the use of fresh ingredients and careful presentation. He has also gained international experience working in several restaurants in Switzerland such as BELLEVUE des ALPES and AIFACH AROSA, which has broadened his culinary perspective and his ability to adapt to different gastronomic environments.

He is passionate about traveling, nature, and discovering new cultures and trying new flavors. He loves visiting markets and seeing fresh, local products where he put my skills and imagination to the test, which allows him to fully enjoy the dynamic lifestyle of yachting. His passion, apart from cooking, is doing any kind of outdoor sport—skiing in the winter season and in the summer enjoying the warm breeze and the scenery on a motorcycle.


STEWARDESS: Fahda BEKKAR
Algerian
Basic Safety Training – Eng1 Medical
Nursing Degree, IT Marratxi
Languages: English, Arabic, Spanish, Catalan

Raised in the Balearic Islands with roots in Algeria, Fahda carries the warmth and simplicity of the Sahara. Born near the desert and drawn to the sea, the ocean has always been her sanctuary, a place where she feels free and truly herself.

With a background in the medical and luxury goods sectors, her journey led her from the pearl of the jewelry world to the seashell, marking her graceful entrance into yachting.

Fahda combines her passion for hospitality with a natural sense of warmth and professionalism.
She thrives on delivering exceptional hospitality, whether through the meticulous upkeep of the vessel and of the guests cabins or service of meals; creating a relaxed atmosphere for guests, and supporting her team with care and precision.

Deeply passionate about energy, wellness, and Pilates, Fahda brings a mindful, uplifting presence to life onboard. She’s always happy to share her love for Pilates with guests, whether it’s a morning stretch on deck or a simple breathing session at sea. Her vibrant energy, multilingual skills, and love for connection make her a valued member of the ARKTOS crew


DECKHAND : George SIMOS
Greek / American
Basic STCW
RYA Powerboat level 2
5 years experienced.
Languages: Greek and English fluent

Born in Taiwan and raised in Athens, George developed a deep connection to the sea. Growing up by the Mediterranean naturally guided him toward a life on the water.

A former professional water polo player who won National, European and World championships. George brings strong swimming abilities, discipline, and teamwork to every vessel he joins.

Since childhood, George has traveled frequently in Florida, where much of his family resides.These years of travel allowed him to fully embrace American culture while maintaining his European roots, giving him a balanced and adaptable international perspective.

George’s professional background since always has been connected to hospitality, helping him develop a natural attentiveness to guest comfort and service. He has been from a trained professional barista to a waiter in high-end restaurants.

His yachting career started in 2021 in Santorini on catamarans that were doing both daily and charter cruises in the Aegean Sea, while being mentored by captains and senior crew to develop a versatile Deckhand/Steward skill set.
George is the perfect hybrid seafarer who is knowledgeable in all the nautical aspects as well as the guest service and experience.
Later, he worked on the private Sunseeker Predator 82 ' DIDDL ONE' in the Ionian Sea, Albania and Italy where he further refined his skills in deck operations and onboard service.
With his positive attitude, energy, and professionalism, combined with his excellent swimming skills and his expertise in handling the dinghies and on deck, George will be the ideal guide for guests sea excursions and life aboard the ARKTOS.

Outside of yachting, George enjoys music, DJing and arts as well as staying active water sports, meditation, and exploring different cultures, particularly in any coastal destination where the ocean lifestyle continues to inspire him.

SAMPLE MENU by CHEF DAVID BUSTOS

BREAKFAST

Fresh fruit, fruit salad,

Toast, cereals, pastry bakery

Porridge Cake with dates, Yogurt, Granola

Pancakes with red fruits and maple sirup, Banana bread

Omelets and boiled, Benedict, fried eggs

Avocado toast, Smoked salmon

Cold sausages, cheese table

DAY 1

LUNCH

Caprese Salad with pesto pine nuts

Piccata chicken with lemon tagliatelle

Almond Cake

DINNER

Razors in beure blanc sauce

Monkfish with Green sauce Romescu and black garlic

Lemon tarte with red fruits

DAY 2

LUNCH

Cucumber salad with Asiatic dressing and cashew

Salmon with lemon sauce and vegetables

Catalan Cream

DINNER

Tuna tartar with xipotle and wakame

Beef entrecote with wok vegetables and mini potato

Rice with coconut milk and lime

DAY 3

LUNCH

Greek salad

Shrimp rice with Safran

Thin apple tart

DINNER

Burrata with pistacchio, grapes, cherry and black honey

Seabass with cauliflower puree and asparagus

Corn flan with salty caramel

DAY 4

LUNCH

Cesar salad

Tuna poke bowl

Tatin cake

DINNER

Confit artichokes with crunchy serrano ham and fried egg

Octopus with mushed potato truffle and crispy corn

Pistachio cheesecake

DAY 5

LUNCH

Ceviche Acapulco (mexican style)

Spaghetti pesto with rosemary cherry

Brownie Oreo with vanilla ice

DINNER

Carrot, red cabbage, peanuts salad with Asiatic dressing

Lamb chops with potato thymian and vegetables

Mascarpone Panacotta

DAY 6

LUNCH

Bruschetta with confit sherry and mozzarella

Chicken breast with bacon, spinach cream and cauliflower

White chocolate cake with hazelnuts

DINNER

Vietnamese spring rolls

Seafood cannelloni with black bechamel and saffron aioli

Lemon tarte with red fruits

DAY 7

LUNCH

Fresh lettuce tacos with avocado and tomato tartar

Squid with gratin potato and onion sauce

Passion fruit mousse

DINNER

Babaganoush and Muhamara with pita bread

Mushroom Risotto with beef cheeks

Lemon tiramisu