Captain: Cédric Gillardi
Nationality: French

Captain Cedric brings extensive offshore experience, having logged over 50,000 nautical miles across the Mediterranean, Atlantic, Pacific, Red Sea and Indian Ocean. His command history ranges from 36-foot monohulls to 80-foot catamarans, including transits through the Corinth, Suez and Panama Canals.

With a background as a Base Manager and Dock Manager for Dream Yacht Charter, Cedric combines hands-on seamanship with strong operational management and client-facing experience. Calm under pressure and highly organised, he is known for precise route planning, safe manoeuvring and maintaining a disciplined yet positive onboard environment.

Holding qualifications including Yachtmaster, RYA/MCA Certificate of Competence, Chief Engineer 250kW and GMDSS certification, Captain Cedric operates with technical confidence and clear leadership, ensuring every passage is conducted safely, efficiently and professionally.

Captain: Julie Schorno
Nationality: French

Chef Julie brings a vibrant blend of culinary creativity and hands-on yachting experience to life on board. Having served as sole stew and cook on a private 85ft yacht, she is accustomed to managing galley operations independently, provisioning for extended crossings, and delivering three freshly prepared meals daily for both guests and crew.

Her background extends beyond yachting, with experience managing hospitality teams and running her own food business in Costa Rica, where she specialised in French cuisine. As a certified PADI Open Water Dive Instructor, Julie is equally confident in the water, supporting dive excursions and engaging guests in adventurous experiences.

Energetic, organised and naturally attentive, Julie combines professional service standards with a warm, approachable style - creating a relaxed yet refined onboard dining experience.

Stewardess: Kaylan Bekker
Nationality: South African

Kaylan is a professional Stewardess with hands-on experience working on board a catamaran. She is confident managing all aspects of guest care and interior service, while also supporting deck operations to ensure a smooth and enjoyable charter experience.

With a background that includes teaching and childcare experience, Kaylan is particularly comfortable working with families while maintaining a polished and professional approach suited to all charter guests. She brings a calm, adaptable, and energetic presence on board, creating a welcoming and well-organised environment.

Her experience includes high-standard housekeeping, table service, cocktail and wine preparation, speciality coffee service, tender operations, and guest excursions. Known for her attention to detail and proactive mindset, Kaylan takes pride in anticipating guest needs and delivering thoughtful service throughout each charter.

Kaylan also enjoys capturing guests’ experiences through photography and drone videography, creating lasting memories of their time onboard. Professional, reliable, and personable, she is committed to contributing to memorable and seamless charter experiences.

WEEKLY MENU

Monday

LUNCH

- Melon with Serrano ham

- Seafood paella

- Fruit sorbet

DINNER

- Tomato and mozzarella salad

- Pork loin with vegetable ratatouille

- Tiramisu

Tuesday

LUNCH

- Exotic salad with tomatoes, pineapple, orange, avocado, and chives

- Spanish tortilla

- Watermelon mousse

DINNER

- Grilled peppers stuffed with rosemary feta

- Swordfish steak with sweet potato purée and green beans

- Fruit salad

Wednesday

LUNCH

- Andalusian gazpacho

- Oriental tabbouleh with tomatoes, cucumber, mint, lemon, and olive oil

- Strawberries marinated with sugar and lemon

DINNER

- Beets with olive oil and oregano, topped with fresh goat cheese

- Chicken skewers marinated with lemon and oregano, served with basmati rice and grilled vegetables

- Pineapple carpaccio with yogurt and honey

Thursday

LUNCH

- Niçoise salad

- Grilled scallops served with coconut quinoa and mixed vegetables

- Chocolate mousse

DINNER

- Warm goat cheese toast on mesclun salad

- Pan-seared duck breast with sautéed potatoes

- Red berry crumble

Friday

LUNCH

- Arugula salad with parmesan shavings and sun-dried tomatoes

- Grilled prawns with garlic and sautéed vegetables

- Rice pudding

DINNER

- Zucchini caviar with fresh cheese

- Oven-baked sea bream with vegetables

- Fresh figs stuffed with dark chocolate and hazelnuts

Saturday

LUNCH

- Green salad and tomatoes with Roquefort cheese and walnut kernels

- Squid ink rice with calamari

- Banana oat and honey blinis

DINNER

- Sautéed mushrooms with ricotta, garlic, and herbs

- Pork tenderloin with mesclun and mashed potatoes

- Apple tart with cinnamon

Sunday

LUNCH

- Pasta salad with pesto, sun-dried tomatoes, and parmesan shavings

- Tuna tataki with wakame

- Soft almond and orange cake

DINNER

- Bruschetta with tomatoes, basil, and garlic

- Mussels in white wine and parsley, served with zucchini and eggplant gratin

- Ice cream cup

 

Notes:

Menus can be adapted to individual preferences, taking into account food intolerances (lactose, celiac, etc.), as well as specific diets such as vegetarian or vegan.

Special meals for children can also be offered based on their tastes.

 

TAPAS SUGGESTIONS FOR THE APERITIF

- Torillita de crevette

- Marinated potato salad with olive oil, parsley, and onions

- Chickpeas with spinach and mild Espelette pepper

- Whole wheat toast with avocado and grated tomato

- Olive tapenade toast

- Tzatziki with breadsticks

- Hummus

- Guacamole

- Charcuterie platter

 

CONTINENTAL-STYLE BREAKFAST

- Freshly squeezed orange juice

- Coffee, tea…

- Assorted fruits

- Yogurt

- Cereals

- Pastries

- Toasted bread with butter and jam

- Cheese, ham