Capt. Hadi Zebiri is an experienced maritime professional with over three decades of expertise in the marine industry. His career spans diverse roles, from professional diving in 1991 to serving as a captain on a range of vessels, including motor yachts, sailing boats, and catamarans. Hadi has spent more than 25 years living on boats, demonstrating unparalleled commitment and adaptability to life at sea. Hadi has worked around the world in his sailing career, including the Seychelles and Martinique in the Caribbean. In his spare time he loves to do free diving and fishing which reflects his deep connection to marine life. He speaks 4 languages.

Education & Certifications:
1. Liceo Clásico Statale Ennio Quintino Visconti (1989): Classical education background.
2. Professional Diving School, I.N.P.P. France (1989–1991): Acquired advanced diving skills.
3. Corso Nautico, Officiale da Deporto, Accademia del Mare (1997): Nautical training.
4. O.T.S. Operadore Tecnico Subacqueo (2009): Advanced underwater technical operator training, Imperia.
5. Patente Nautica Italiana (2009): Italian boating license.
6. Radio Telephonist Certification (2009): For maritime communication.
7. RYA Yachtmaster Offshore (2014): Advanced maritime navigation and leadership.
8. Master of Power 500 GT (2022): Certified to captain larger vessels.
9. Free Diving Certification, Level 3 (Apnea Academy): Mastery of free diving techniques.

Work Experience:
1. 1991–1998: Professional Diver ETA: Enterprise Travaux Aquatique
Getam: Enterprise d'Étude et de Travaux Aquatique Maritime
2. 1999–2000: Hand Deck, 72' Motor Yacht Roach, Venice
3. 2000–2002: Hand Deck, 100' Motor Yacht Benetti, San Remo
4. 2002–2005: Captain, 20m Motor Yacht, San Remo
5. 2007: Captain, 110' Versil Craft, Reggio
6. 2007–2008: Captain, 110' Sunseeker Vanilla, Monte Carlo
7. 2008–2018: Captain,60' Sailing Yacht 51' Privilege Catamaran (Private Owners)
8. 2018–Present: Captain and Owner, 77' Ketch, Ibiza

Skills & Strengths:
Extensive maritime navigation and leadership experience on both motor and sailing vessels.
Highly skilled diver with technical certifications and free diving expertise.
Proficient in vessel maintenance, crew management, and voyage planning.
Multilingual abilities enhance communication with diverse clients and crew. Strong familiarity with Mediterranean and tropical maritime environments.

Summary:
“ Hadi Zebiri is dedicated, resourceful, and highly adaptable. With a lifelong commitment to maritime life, he brings exceptional skill, discipline, and passion to his role as a captain.”

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Laura Sabrina Walter is a dedicated maritime professional with a passion for the sea and hospitality. Her journey began in 2007 on the island of Ibiza, where she started as a hostess. Over the years, she has expanded her expertise by working on charter yachts and developing her skills in yacht maintenance, customer service, and culinary arts.

Personal Attributes:
Highly organized, punctual, and professional.
Eager to learn and grow in all areas of her career.
Exceptional communication skills, fostering a welcoming environment for clients. Committed to maintaining high standards of cleanliness and order aboard vessels.

Key Skills:
Hospitality & Maintenance: Extensive experience in keeping yachts pristine and well- organized.

Culinary Expertise:
Specializes in Italian gastronomy, seafood cuisine, and international dishes.
Certified in food handling and safety.

Navigation Support: Capable of assisting captains with operational tasks.
Customer Care: Ensures a comfortable and enjoyable onboard experience for all guests.

Training & Certifications:
1. 2011: PER (Patrón de Embarcaciones de Recreo), Ibiza, Spain
2. 2023: Cook Certification, UTHGRA, Mar del Plata, Argentina
3. 2023: Seafood Cuisine Certification, UTHGRA, Mar del Plata, Argentina
4. 2023: Food Handling Certification, UTHGRA, Mar del Plata, Argentina
5. 2024: STCW78 Certification, Prefectura Naval Argentina, Mar del Plata

Professional Experience:
2007–2009: Hostess, Ibiza
2009–2013: Crew Member, Polux, 16m Sunseeker, Ibiza 2013–2020: Crew Member, Ibiza Charter Company 2020–Present: Crew Member, Sailboat Serikal 3 Mimy and Le Grand Bogavent

Passions and Hobbies:
Enthusiastic about the plastic arts, with formal education in this field. Deeply connected to the sea, finding joy in hospitality and sailing.

Summary:
“ Laura Sabrina Walter combines her love for the sea with a strong work ethic and expertise in hospitality and cuisine. With years of experience and professional training, she brings a well- rounded and passionate approach to her role, ensuring excellence and guest satisfaction in every aspect of her work aboard. ”

SAMPLE MENU
Le Grand Bogavent,
Chef Laura Sabrina Walter 

BREAKFASTS

- Various fruits.
- Cereals, muesli with natural yoghurt,
milk or Greek type yoghurt with honey or
cane sugar.
or cane sugar.
- Toast with butter, jam, Nutella, honey.
- French omelette plain or with ham and
cheese
- Fried eggs served with crispy bacon.
- tea, coffee, fresh fruit smoothie of the
day.
- Mixed nuts and dried fruit
+ Fresh fruit smoothie or shake.

SALADS
- Shredded chicken with shredded carrot,
green apple and gruyer cheese with a golf
sauce dressing with vinegar and olive oil.
Crispy lettuce canoes filled with
quinoa, tuna, egg, carrot, tomato and
avocado.
- Payesa Salad.
Boiled potato, black olives, red onion, pepper
and crushed garlic with a dressing of vinegar,
olive oil, salt and pepper.
- Chickpea salad with pickled onion,
tomato, green pepper and tuna with a dressing
of vinegar, olive oil, salt and black pepper.
dressing of vinegar, olive oil, salt and black
pepper.
- Japanese style cucumber salad.
Thin slices of cucumber marinated in rice-
sugar vinegar, sprinkled with sesame seeds.
- Russian salad.
Small cubes of potatoes, cooked carrots and
peas, seasoned with a sauce of mayonnaise,
vinegar, olive oil and salt.
.
.
- Japanese potato salad..
Boiled potatoes and smashed hard boiled
eggs, corn, onion, tuna, green apple,
cucumber, shredded carrot with a sauce of
mayonnaise, Dijon mustard, olive oil and salt.
- Waldorf salad.
Small pieces of celery, green apple cubes and
walnuts; with a dressing of cream, vinegar,
olive oil and salt.
- Greek salad.
Cucumber cubes, tomato, onion, black olives
seasoned with aregano, pepper, salt and olive
oil.

LUNCH

- Rissoto of the day
- Lasagne
- Beef tenderloins with green pepper
sauce served with nuacette potatoes

- Chicken curry and coconut milk served
with basmatic rice
- Saltimboca a la Romana, wrapped in
veal, stuffed with ham, gruyer cheese,
baked and browned in butter
flavoured with herbs
- Pasta with pesto
- Veal with mushroom sauce and zetas,
served with nuacette potatoes.
- Aubergines and zucchinnis stuffed with
minced meat, with white sauce and au
gratin

FISH AND SEAFOOD

*Pasta with seafood
- Pasta with clams
- Fish in a sauce of cherry tomatoes,
onion, garlic, black olives and capers,
white wine and oregano.
- Seafood casserole served with
bastatic rice
- Galician-style octopus with warm
potatoes

- Carpaccio of salmon
- Garlic prawns
- Cup of shrimps
- Ceviche served with sweet potato and corn
- Pink salmon tartar
- Fish papillon with vegetables and duchess
purée
- Tuna or salmon pate
- Squid and prawn risotto
- Fish wrapped in cabbage leaf with julienne
vegetables and white sauce

DESSERTS
*Pancakes with Nutella or local fruit,
flambéed with rum
- Chantilly cream cup with red fruits
*Ice cream
- Persimmon marinated in rum
- Coffee with ice cream