Captain Samuel Marque

A French Yachtmaster Offshore, embodies a seamless blend of professionalism, adventure, and a profound love for the sea. Growing up on the vibrant coasts of Bali, Indonesia, Sam's connection to the ocean began in childhood, progressing from dinghy sailing to captaining prestigious yachts across the globe. His background in competitive surfing reflects his deep respect for and understanding of the water.

Sam's qualifications include a RYA Yacht Master Offshore certification, and an Approved Engine Course (AEC1). He is also a certified PADI Open Water Diver. He has multilingual fluency in French, English, and Indonesian.

Having logged thousands of nautical miles across the Mediterranean, the Caribbean, and Southeast Asia, Sam is adept at everything from complex passage planning and navigation to fostering unforgettable guest experiences. Whether leading flotillas in Greece or undertaking transatlantic deliveries, he excels in adapting to varied roles and challenges.

A natural storyteller and skilled sailor, Captain Sam ensures every journey is not just a voyage but an experience imbued with the magic of the ocean. With a dedication to safety, exceptional seamanship, and a passion for sharing his love of the sea, he guarantees that every moment aboard is one to remember.

---
Chef Nicole

Chef Nicole brings more than just flavor to the table—she brings passion, creativity, and an unwavering love for cooking from scratch. Originally from Germany, Nicole’s background in business and journalism is complemented by her artistic flair and deep-rooted joy for creating memorable dining experiences at sea.

Having worked aboard luxury catamarans in the Mediterranean and now the Caribbean—including Croatia, Greece, Sicily, Corsica, and the British Virgin Islands—Nicole has built an impressive culinary résumé. From 10-week summer charters in the Med to an entire season in the BVIs aboard a Bali 5.4, her experience reflects her adaptability, organization, and genuine enthusiasm for life onboard.

Nicole’s cooking style celebrates fresh, local ingredients and global flavors. Whether she’s preparing a vibrant Mediterranean mezze, hand-making pasta, or plating a beautifully styled dessert, every dish is made with care, from scratch. Guests especially love her ability to tailor meals to personal preferences, dietary needs, and culinary curiosities—all while maintaining a relaxed and inviting atmosphere.

Beyond the galley, Nicole is a certified photographer and food stylist, often capturing the dishes she prepares to share with guests or on her food Instagram, @letnicolecook. She also holds certifications including PADI Open Water diving, adding to her versatile role as Chef and First Mate onboard.

Fluent in English and German, with conversational Russian and Spanish, Nicole is not only a skilled chef but a friendly and engaging presence—always eager to make each charter feel like home.

---
Luis Camacho

Born and raised along the sun-soaked shores of Cancún, Mexico, Luis Camacho brings a vibrant spirit and an unwavering commitment to hospitality with every charter. With a strong background in maritime service and a deep love for the sea, Luis ensures that every guest feels at ease, pampered, and at home onboard.

His experience spans both the Caribbean and the Mediterranean, where he has refined his skills in guest service, deck operations, and day-to-day yacht management. A certified PADI Rescue Diver, Luis is not only attentive to your comfort but also trained to prioritize safety and professionalism at all times.

Luis is known for his warm personality, strong teamwork, and adaptable mindset—qualities that make him a valuable asset to any crew and a joy for guests to have onboard. His passion for hospitality is matched by a love for travel and salsa dancing, interests that have taken him around the world and deepened his appreciation for diverse cultures and languages.

Fluent in English, Spanish, and French, Luis easily connects with guests from around the globe. Whether he's setting the perfect table, assisting with water toys, or sharing stories from his travels, Luis ensures your time on board is relaxed, memorable, and seamless from start to finish.

Breakfast:

·       Vanilla bean pancakes

Smokey bacon, Greek yogurt and berry compote

·       Prosciutto eggs benedict

Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise

·       Turkish eggs

Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette.

·       Baked French toast

Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream

·       Spinach, feta and mushroom omelette

Served with homemade bread for toasting

·       Charred pepper and onion frittata

Charred sweet peppers, caramelized onion and aged cheddar topped frittata

·       Loaded bagel

Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg

 

Lunch:

·       Sashimi Poke bowl

Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger

·       Coronation chicken salad

Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans

·       Shrimp cocktail salad stack

Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula

·       BBQ pulled pork sliders

Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw

·       Asian crusted grouper salad

Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame

·       Shrimp tacos

Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole

·       Meatball gyro salad

Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita

 

Snacks:

·       Falafel

Skewered finger snack sized chickpea falafel with a herbed dipping sauce

·       Charcuterie

An array of tapas, nuts, seasonal fruits, crackers and homemade preserves

·       Veggie springrolls

Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce

·       Mini steak skewers

Red wine marinated, grilled, and drizzled with hot honey

·       Hummus and veggie board

·       Sweet and savoury crostini’s

Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella

·       Fruit and cheese platter

 

Appetisers:

·       Fish croquette

Succulent and crispy, served with a coconut and lime sauce

·       Seared scallop

Served on a bed of browned butter apple, cucumber and ginger salad

·       Warm roasted butternut soup

·       Coconut shrimp

Coconut encrusted, crispy fried, served with a chilli mayo

·       Brie and fig salad

Served on a bed of baby spinach with a homemade balsamic glaze

·       Calamari

Crumbed squid rings with a black pepper lemon sauce

·       Caribbean polourie

Golden brown split lentil dough served with a herbed cream dressing

 

Dinners:

·       Caribbean style curried chicken

Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread

·       Bourbon short ribs

Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish

·       Blackened Mahi

Coconut rice, roasted carrot purée and a fresh mango cilantro salsa

·       Filet mignon

Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus

·       Lobster seafood Fettuccini

Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil

·       Baked sticky jerk glazed Salmon

Wild rice, charred corn, pea purée and Burre Blanc

·       Slow braised lamb shank

Mint roasted potatoes, candied beets and wilted greens

 

Desserts:

·       Gooey chocolate brownie

Warm and fudgy with a side of vanilla bean ice cream

·       Melktert

A creamy South African cinnamon tart

·       Tipsy tiramisu

Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers

·       Key-lime crepes

Light and airy crepes served with a lime syrup and crushed meringue

·       Spiced poached pear

Served with infused ice cream and red wine reduction

·       Baked cheesecake

Topped with raspberry sauce and freeze-dried berries

·       Pavlova

Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze

 

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray  

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Hard Seltzer

Truly, Highnoon, White Claw, Love City

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.