CAPTAIN Samuel Marque
Captain Samuel Marque brings a unique blend of expertise, adventure, and genuine passion for the ocean. Originally from France and raised on the shores of Bali, Sam’s love for the sea started early, progressing from dinghy sailing as a child to commanding luxury yachts across the globe. His background in competitive surfing speaks to his deep respect for the water and the skills that come with it.
Sam holds a Yachtmaster Offshore certification, Approved Engine Course (AEC1), and is a PADI Open Water Diver. Fluent in French, English, and Indonesian, he’s as comfortable navigating cultural nuances as he is plotting a transatlantic passage.
With thousands of nautical miles under his belt, from the Mediterranean to the Caribbean and Southeast Asia, Sam is known for his meticulous approach to navigation and his ability to create unforgettable guest experiences. Over the past three years, he has successfully run charters between St. Martin (SXM), the US Virgin Islands (USVI), and the British Virgin Islands (BVI), showcasing his deep knowledge of these cruising grounds and his commitment to delivering seamless itineraries. Whether leading flotillas in Greece or managing ocean crossings, he thrives in dynamic environments and adapts seamlessly to every challenge.
More than a captain, Sam is a storyteller and a true seafarer. His dedication to safety and passion for sharing the magic of the ocean ensure that every journey leaves guests with the best memories cherished forever.

CHEF Liam McNaughton
Liam is a professional yacht chef with nearly a decade of fine dining experience and a deep passion for culinary craftsmanship. His journey began in the family kitchen, where an early love for food quickly turned into a clear talent. After finishing school, Liam trained at the renowned Prue Leith Culinary Institute, learning under some of South Africa’s most respected chefs. From there, he set out to prove himself, traveling the country, competing in Junior Chef of the Year at 23, and becoming sous chef of a 600-seater upscale restaurant by 24.

Over the years, Liam has built a career defined by discipline, creativity, and quiet focus. He’s worked as a culinary lecturer training future superyacht chefs, taken on private chef roles, and completed over 20 high-end yacht charters. Onboard, he’s known for never repeating a menu, each dish is tailored to the moment, offering guests a unique and thoughtful dining experience every time. Calm under pressure and serious about his craft, Liam lets his food speak for itself: refined, expressive, and full of character.

STEWARDESS Carmen Kotzee
Carmen’s journey to yachting is as unique as her skill set. Originally from South Africa, she holds both a Bachelor’s and Master’s degree in Law, specializing in environmental law. After years in the corporate world, Carmen realized her true passion lay in hospitality and adventure rather than boardrooms. Her transition to yachting has been seamless, thanks to her exceptional organizational skills, eye for detail, and ability to thrive under pressure.
Guests will quickly notice Carmen’s warm, approachable nature and her commitment to creating a welcoming atmosphere onboard. She’s not only a meticulous stewardess but also a versatile team player, comfortable assisting in the galley, on deck, or even in the engine room when needed.
When she’s not ensuring the yacht looks pristine, Carmen enjoys hiking, snorkeling, diving, and staying active. She’s passionate about fitness and health, loves experimenting with new recipes, and often unwinds with a good book or podcast. Carmen’s blend of professionalism and genuine enthusiasm for life at sea makes her an invaluable part of the crew and a delight for guests to have onboard.

DECKHAND Mark Kotzee
Mark is the embodiment of adventure and technical expertise. Born and raised in South Africa, he started his career in law but soon realized that his heart belonged outdoors, not behind a desk. His love for travel, fitness, and hands-on work led him to the yachting industry, where he has flourished as a deckhand and engineer.
Mark brings a strong foundation in seamanship, technical maintenance, and problem-solving to every charter. Whether he’s polishing stainless steel to perfection, handling lines during docking, or troubleshooting in the engine room, Mark approaches every task with precision and pride. His experience spans multiple yachts and includes everything from exterior detailing to complex mechanical repairs.
Off duty, Mark is an avid adventurer. He loves hiking remote trails, diving into crystal-clear waters, and riding motorbikes, dreaming of one day traveling the world on two wheels. Sports, fitness, and nature are central to his lifestyle, and he’s always eager to share his passion for the outdoors with guests. Mark’s easygoing personality and can-do attitude ensure that every charter runs smoothly, with plenty of smiles along the way.

Weekly Sample Menu

Breakfast 

RICOTTA OMELETTES

fresh homemade ricotta,
Sundries tomatoes, toasted sunflower
seeds

EGGS BENEDICT

Toasted English muffin, dedydrated
Prassoto, orange hollandaise, pea shoots

FRITATA

Smoked salom, ciabatta toast, whipped

Soy feta, herbed olive oil

VEGAN BOWL

Fresh vine tomatoes, fresh red bell pepper
Roasted zucchini, honey roasted butternut,
Balsamic and olive oil vinegrette

SWEET BREAKFAST

Home made waffles, berry colue, fresh blue
berries, strawberry and kiwis, whipped
cream

EGG SHUKSUSHKA

Tomatoes and roasted red pepper sauce,
over easy poached eggs, smoked spice mix,
fresh lemon slice, toasted ciabatta

Lunch

SEAFOOD PLATTER

Peri peri Portuguese prawns, grilled
snapper, lemon and herb muscles,
Fresh bread, sweet potatoe fries

SUSHI

California rolls, avo maki, fire cracker
prawns, rainbow salmon rolls

WAGU BURGERS

70/30 wagu patty, pepper jack cheese,
grilled shitaki mushroom sauce, fresh
tomatoes, Romania lettuce hearts, truffle
frys

CHICKEN RAMEN

Jerk chicken, egg noodles, pickled dykon,
Spicy kitchen, sesame seed oil, vegetable
broth

PULLED PORK

Pretzel rolls, ragu braised pulled pork,
savoury apple lemon compotte, star anise
pickled cucumber
Grilled scallops, lemon caviar, apple micro
green salad, toasted black pepper oil

SCALLOPS

Grilled scallops, lemon caviar, apple micro
green salad, toasted black pepper oil

Dinner

Duck
Grilled duck breast, black cherry rubbed juz, citrus caviar,
fresh mustard shoots, cherry smoked salt

Beef
Beef fillet, teragon baurnaise, rosemary and thyme rosemary oil,
Charred leaks, roasted portobello mushrooms

Lamb
French trim lamb rack, truffle roasted Brussels sprouts, grated
Broccoli, red mine beef juz, chocolate yogurt

Halbert
Poached halbert, pickled English cucumber, mushy peas,
fish consume, deep fried onion
poached pear frangipan
Red wine poached pears, patte sucree, almond frangipan,
Honey ice cream
Panacotta
Bay leaf panacotta, raspberry coule, white chocolate almond
Biscotti

Appetizers 

Quil devel eggs
Quil devil eggs, duck egg yolk creme, parmesan crumb
Bacon and asparagus
Asparagus wrapped bacon, chilli infused honey
Smoked paprika oil
Stuffed calamari
Huge calamari tubes, stuffed with cilantro and mint balgur wheat
brushed in garlic ghee