Captain Javier

Originally from Spain, Javier has built his career around the sea, combining a deep passion for sailing, watersports and professional filmmaking with solid experience in yacht operations and guest experiences.
He has captained both catamarans and monohulls on private and charter yachts across the Mediterranean and Caribbean, with extensive experience leading numerous successful charters. He holds a Yachtmaster Offshore qualification for both sailing and motor vessels and has covered thousands of nautical miles as a delivery captain, including three Atlantic crossings.
Beyond navigation and vessel management, Javier is a dedicated watersports instructor and guide. He can take you to the best spots, join you for your favourite sport or teach you directly — whether kitesurfing, wingfoiling, diving, e-foiling or spearfishing. At the same time, his professional filmmaking background means he captures the best moments of your adventures and delivers the complete content before the week ends, so you can leave with polished memories ready to share with whoever you want.
Adventurous, hands-on and passionate about the ocean, Javier looks forward to welcoming guests aboard Synchronicity, sharing his love for the sea and ensuring every trip is safe, relaxed and full of unforgettable experiences.

Chef Flavia

Originally from Argentina, Flavia has always been passionate about food, hospitality and creating memorable experiences for others. With a background in culinary arts and experience working in both professional kitchens and the yachting industry, she brings a thoughtful and creative approach to life on board.
Flavia has worked as a private charter yacht chef, preparing fresh, flavourful meals from breakfast and lunch to dinner and snacks. Her style specialises in elevated home cooking: healthy, nourishing food that feels familiar and comforting, raised with a refined touch to the level expected on a charter. Meats are a particular strength, handled with the same care and balance she brings to every dish. She also has experience in guest service, provisioning, interior management and deck operations, helping ensure that every aspect of life on board runs smoothly.
Her cooking is built around fresh, seasonal ingredients, balanced flavours and beautiful presentation, always adapted to guests’ preferences so that each meal feels special yet comforting. She enjoys combining creativity with attention to detail to create food that is both nourishing and enjoyable.
Outside the galley, Flavia loves training, travelling, meeting new people and discovering different cultures. She has a calm and steady presence and is rarely without a smile, which helps keep the atmosphere on board relaxed and easy. Always curious and eager to embrace new experiences, she looks forward to bringing her passion and positive energy aboard Synchronicity, making the most of every moment at sea.

Deck/Stew Margarita

Originally from Argentina, Margarita grew up surrounded by hospitality, spending much of her teenage years working in her family’s restaurant. This early experience shaped her appreciation for good food, personal service and creating a welcoming atmosphere for others.

Her adventurous spirit eventually led her to Europe, where she began exploring the yachting industry. She spent two years aboard a 24-metre Azimut private yacht, followed by a year working in the charter industry in Malta, including aboard Sunseeker yachts.

Working as both a Deck/Stew and Cook/Stew, she enjoys the variety of life on board, from deck operations to preparing meals and ensuring guests feel comfortable and well taken care of.

Outside of work, she loves travelling, discovering new places, staying active and experiencing different cultures. Sociable, adaptable and always up for an adventure, she brings a positive energy to life on board and looks forward to helping guests create unforgettable memories in Synchronicity.

MENU BY CHEF FLAVIA CONRADI

Gourmet cuisine aboard Synchronicity, prepared from scratch in the galley with fresh, seasonal ingredients.

BREAKFAST
Served with freshly squeezed juice, coffee or tea, and a selection of seasonal fruit.

Eggs Your Way: Fried, boiled, scrambled or as an omelette, with your choice of cherry tomatoes, red or white onion, arugula, bacon or prosciutto, and feta or gruyère cheese
Avocado Toast: Toasted bread topped with smashed avocado and olive oil
Tropical Smoothie Bowl: With granola, fresh fruit and seeds
Chia Pudding: Chia seeds soaked in coconut milk, topped with fresh fruit and granola
Pancakes: Fluffy pancakes served warm
Crêpes: Thin, delicate crêpes with your choice of toppings
Cinnamon Roll: Soft cinnamon roll with a sweet glaze
Banana Bread: Moist homemade banana bread, lightly sweet

APPETIZERS

Burrata: Creamy burrata with cherry tomatoes and fresh basil
Caprese Skewers: Cherry tomatoes, fresh mozzarella and basil with olive oil and balsamic glaze
Gazpacho: Chilled tomato soup with fresh vegetables and olive oil
Stuffed Peppers: Roasted peppers filled with feta cheese
Spinach Fritters: Crispy fritters made with spinach and herbs
Grilled Shrimp: With olive oil and lemon
Pumpkin Soup: Warm and creamy pumpkin soup

SALADS

Green Salad: Arugula, Parmigiano Reggiano, nuts and olive oil
Greek Salad: With feta and oregano
Burrata Salad: Cherry tomatoes, fresh pesto and prosciutto
Beetroot Salad: Beetroot, feta, walnuts and fresh greens with a light balsamic dressing
Tropical Salad: Mango, cucumber, avocado, red onion, bell pepper, leafy greens and fresh cilantro
Mediterranean Couscous Salad: Couscous with fresh vegetables, herbs and a lemon olive oil dressing
Classic Coleslaw: Shredded cabbage and carrots in a creamy, slightly tangy dressing

MAIN COURSES

Beef Sirloin Steak: Pan-seared sirloin with house sauce and roasted potatoes
Slow-Cooked Beef Cheeks: Tender braised beef cheeks with a creamy sweet potato purée
Grilled Chicken Breast: With a creamy pumpkin purée
Mixed Fajitas: Grilled chicken and beef with peppers and onions, served with warm tortillas and sides
Pulled Pork Sandwich: Pork slow-cooked in red wine, served on fresh bread with pickles, greens and mustard mayonnaise
Oven-Baked Fresh Fish: With seasonal vegetables, olive oil and lemon
Salmon with Spinach & Mushroom Cream: Pan-seared salmon fillet with a creamy spinach and mushroom sauce
Shrimp Curry: Sautéed shrimp in a mild curry sauce with seasonal vegetables, over fluffy white rice
Penne alla Vodka: Penne in a creamy tomato and vodka sauce, finished with fresh herbs
Mushroom Risotto: Creamy risotto with mushrooms and parmesan

DESSERTS

Strawberries with Chantilly Cream: Fresh strawberries with whipped cream
Stuffed Dates: Dates filled with peanut butter and crunchy nuts, coated in chocolate
Lemon Mousse: Smooth, creamy mousse with a fresh citrus flavor
White Chocolate Yogurt Mousse: Creamy white chocolate mousse made with Greek yogurt
Crème Brûlée: Silky vanilla custard with a caramelized sugar crust
Vanilla Flan: Traditional baked custard with golden caramel
Rice Pudding: Creamy rice pudding with a hint of cinnamon
Creamy Chocolate: Smooth, velvety chocolate cream
Chocolate Brownie: Rich and fudgy, served with nuts or a scoop of vanilla ice cream
Baked Cheesecake: Rich, creamy cheesecake topped with a berry sauce

Menus are customized for each charter. Vegetarian options and most dietary requirements can be accommodated. Please share any allergies, dietary needs or favorite dishes in advance so the chef can tailor the cuisine to your guests.