Capt. Julle Gylling

Julle is a 51 years old ”easy-going” Finn. He has been sailing since he was a little boy – 44 years to be exact. He has had career assignments as a charter yacht skipper, tour leader, instructor, delivery skipper, and product research skipper for various companies. He has been in command of yachts up to 110’. Julle graduated in 2004 from Turku university Finland with a Master of Science in environmental geology. Julle is also trained as a special education teacher and real estate manager. Julle’s adventures have taken him: across the Atlantic and Pacific oceans, to Thailand & Burma, the Caribbean including BVI, St Martin, St. Barts, Grenada, and Venezuela. In addition, Julle has sailed the Bahamas and Cuba, as well as extensively around the Med including Italy, Montenegro, Greece, Croatia, Turkey, the Baltic sea, and more! In his journeys aboard private, delivery, and charter yachts, he has amassed over 100,000Nm and has lots of stories to tell!

Chef Anna Komninou

Julle met Anna in Santorini, Greece where she was working in a restaurant that he picked up charter guests at each week. Her fantastic cuisine and warm personality caught his heart and the rest is ”History”. Together they have sailed to many parts of the world catering to many exclusive guests. Anna’s career has included being a chef, hostess, deckhand, first mate, and stewardess. She is a fun-loving 43-year-old Greek lady. Over the past 9 years, she has been sailing with Julle around Greece, the Caribbean, Mexico & Belize, Italy, Croatia, Malta, Montenegro, and Turkey. Anna has a very strong background in food, hospitality, and customer care. She graduated as a graphic designer from Athens Akto Art & Design College in Greece. She has been in the fine dining industry since 1997 specializing in Mediterranean cuisine (Greek and Italian). When you taste her food and see her beautifully table setting, you will say ” Bravo ” for her meal prepared just for you!

Breakfast

• Coffee, Tea, Fruit Juices, Muesli or Cereal with Yoghurt and Honey, Toast and Jam, and Tropical Fruit Platter
• Eggs Benedict
• Spanish Frittata
• Eggs Muffins with Veggies
• Avocado Prosciutto Egg Toast
• Baked Egg Cups with Ham and Cheese
• Cold Meats Platter, Cheeses, Cherry Tomatoes, and Fresh Bread
• Omelet with Bacon, Cheese, and Herbs

Lunch

• Tuna and Nicoise Salad
• Stuffed Eggplant Rolls with Leaf Salad
• Beef Taco Salad in a Bread Bowl
• Spinach Pie with Greek Salad
• Caribbean Chicken Salad
• Melon, Prosciutto, and Gouda Salad
• Caribbean Spicy Salmon Salad with Avocado and Fresh Coriander Dressing

Appetizers

• Smoked Salmon with Dill and Caper Canapés
• Shrimp Guacamole Bites
• Caramelized Onion and Mushroom Crostini
• Bacon and Cheese Vol-au-Vent
• Bruschetta with Prosciutto and Cream Cheese
• Mini Taco Bites
• Stuffed Pasta Shells

Dinner

Starters

• Spring Rolls with Ham and Cheese
• Caramelized Onion and Brie Tart
• Fried Zucchini with Tzatziki
• Avocado with Shrimps
• Carrot and Ginger Soup
• Steamed Mussels with Garlic Lemon Sauce
• Scallops with Romesco Sauce

Main Courses

• Sweet and Spicy Grilled Mahi Mahi with Rice, Tartar Sauce, and Mango Salad
• Rib Eye Steak with Potatoes Dauphinoise, Café de Paris Sauce, and Cucumber Wrap Salad
• Grilled Lobster, Handmade Fries, Butter Garlic Sauce, and Avocado Salad
• Filet Mignon, Potato Purée with Chanterelles, Prosecco Sauce, and Bacon-Blue Cheese Salad
• Red Snapper, Carrot and Cauliflower Purée, and Orange Vinaigrette Salad
• Lamb Shanks with Garlic Roasted Potatoes and Greek Salad
• Seafood Pasta and Caprese Salad

Dessert

• Apple Pie with Ice Cream
• Chocolate Rum Fudge Cake
• Fruit Gel with Cream and Biscuits
• Crème Brûlée
• Baklava
• Cheesecake
• Tiramisu