CAPTAIN: Jure Georg Skaracic:

Jure grew up on the island of Murter in Central Adriatic, Croatia, where he started sailing at the age of 6. Jure has always loved the outdoor life and was initially employed as a Park Ranger and Surveillance Expert at the Kornati National Park in Croatia. However, his natural skill and passion for yachting led him to take up Maritime Studies at the University of Zadar in Croatia, and after graduation he obtained employment on merchant vessels in Italy and Montenegro, followed by a tour in the Navy.

Jure has been working as a professional skipper since 2008, obtaining the Yachtmaster (100 ton) licence and multiple other nautical certifications. He initially found employment as a Yacht Base Manager in Marina Mandalina where he gained invaluable experience with yacht maintenance and charter management. Jure moved on to become a Flotilla lead captain, and sailing instructor, looking after 20 yachts and up to 90 guests of all ages and different backgrounds. His organization and communication skills were second to none.

With several years of experience as captain on a number of yachts across the Caribbean and the Mediterranean, Jure also has extensive experience of transatlantic crossings and yacht deliveries to many different countries around the world.

Jure likes to keep active and has many hobbies including fishing, cooking, sailing, soccer, tennis and many other outdoor activities.

Jure is known for his friendly and accommodating personality, always available to suggest the best places for guests to visit and have a great time, while ensuring their safety onboard.

CHEF: Paola Marotti:

Paola is an experienced yacht chef, yacht skipper, sommelier, chief stewardess and international ski instructor. She studied Interior Design at college in Rijeka and also worked in management roles in the tourism and hospitality industry.

Paola’s maritime experience encompasses a variety of vessels, including yachts and luxury sailing catamarans, across the vibrant Caribbean and the stunning Adriatic coast. These diverse locations have given Paola wide culinary horizons, embracing a vast array of flavors and ingredients. Paola is passionate about blending traditional methods with fresh, local ingredients, creating dishes that celebrate the unique character of each place she’s explored.

Her early career working on yachts alongside top chefs proved to be invaluable. She absorbed a wealth of knowledge, from fundamental techniques to those subtle nuances that elevate dishes to new heights. This experience allowed her to develop her own unique approach to cuisine, emphasizing fresh ingredients and meticulous flavor combinations, creating memorable culinary experiences for her guests.

Paola's passion for Mediterranean cuisine shines through in the dishes she creates, using fresh local ingredients and blending traditional techniques with modern touches. Working in the Adriatic gave her a deep appreciation for Croatian wines, and being a certified sommelier, she loves to expertly pair wines with her culinary creations. Her guests can be assured of a dining experience thats both delicious and culturally enriching, with each dish highlighting the unique flavors and traditions of the region.

STEWARDESS: Marita Radovanovic

Marita, born in 1984, is an experienced stewardess and deckhand, having worked since 2018 on a number of yachts in the Adriatic. Marita is also a certified skipper, having obtained the 100 ton Yachtmaster certification in 2022.

Marita attended the University College of International Relations and Diplomacy in Zagreb, and then worked for foreign embassies and various Governmental jobs, until she moved into the travel industry and, from there, was introduced to yachting and instantly knew she had found her calling for a career in the yachting industry.

Marita is multi-lingual, as apart from her native tongue of Croatia, she speaks English, Italian, and Spanish. She is often described by guests as a friendly, knowledgable and thoughtful person, creating the perfect atmosphere for a memorable trip. Marita enjoys providing a five star service with a smile and great energy.

_{Paloma's guests will enjoy personalized meals crafted by Chef Paola according to their preferences.}

Breakfast & Brunch

PLATTERS

(1) Sliced smoked salmon combined with fresh sliced cucumbers, tomatoes and goat cream cheese; (2) Boiled eggs, mayo, black caviar, butter and warm bread; (3) Sliced tomatoes with buffalo mozzarella, pesto and basil

TOASTS AND SPREADS

(1) Avocado toast with eggs sunny side up; (2) Blue cheese toast with honey and walnuts (prosciutto optional); (3) Brie toast with cranberry marmalade; (4) Waffles with homemade apricot marmalade; (5) Homemade low calorie tuna pate

LIGHT BREKY

(1) Chia pudding with fruits; (2) Oatmeal with fruits or chocolate; (3) Smoothie; (4) Sliced fruits from local market; (5) Eggs and bacon; (6) Hummus

Lunch

SALADS

(1) Crispy calamari salad with arugula, pickled red onion & lemon-caper vinaigrette; (2) Chickpea & cucumber salad with feta, mint, and charred lemon shrimp; (3) Lobster & avocado salad in butter lettuce cups with citrus aioli; (4) Heirloom tomato and watermelon salad with burrata, basil, and aged balsamic reduction

LIGHT MEALS

(1) Tropical ceviche with passion fruit, coconut, and lime served in a pineapple half; (2) Coconut-marinated mahi mahi sliders with pineapple-jalapeño slaw; (3) Char-grilled octopus with spiced sweet potato purée and papaya chutney; (4) Scallop carpaccio with lime zest, pink peppercorns, and edible flowers; (5) Roasted plantain & black bean bowl with avocado cream and crispy shallots; (6) Pineapple-cured salmon with cucumber-radish salad and mint oil

Dinner

FISH

(1) Pasta with prosciutto and shrimps; (2) Tuna salad; (3) Scallops with black pasta and zucchini; (4) Salmon with couscous and cauliflower chips (with a splash of burned lime); (5) tuna filet dipped in black and white sesame with grilled veggies on side; (6) Tuna fillet with wasabi-peas mashed potatoes on side and black rice with sundried tomatoes

VEGGIE

(1) Quiche with feta cheese, fresh local figs, caramelized onions and egg filling with aceto cream on top and salad on side; (2) Couscous with cherry tomatoes, zucchini noodles, garlic, onions and parmigiano; (3) salad with feta cheese, dried tomatoes, crispy baked chickpeas and seasoned croutons with olive, lemon and mustard dressing; (4) Homemade gnocchi with blue cheese; (5) Cherry tomatoes, feta baked spaghetti; (6) Lentil and roasted eggplant salad with feta cheese; (7) Risotto with zucchini and curry; (8) Tortilla

MEAT

(1) Fresh salad with fried chicken breasts; (2) Spaghetti bolognese; (3) Pork chops with cauliflower or celery mashed potatoes; (4) Risotto with curry, zucchini and chicken breasts

Extras

SNACKS

(1) Rich cheese platter with nuts and dried fruits, truffle salami, capers, olives; (2) Fresh fruit platter; (3) Figs with firm cheese, nuts, honey, pears and olive oil

SOUPS

(1) Tomato soup with sesame sticks; (2) Minestrone with corn, zucchini, cherry tomatoes, parmigiano and cream

DESSERTS

(1) No bake cheesecake; (2) Ice cream with warm blueberry topping and nuts; (3) Pancakes