From a young age, Franco has always been adventurous, pushing the envelope to the next great experience in adventure. His adventures have ranged from sailing the Arctic all the way to the most isolated tropical islands in the world.
Franco's career in the super yachting industry has seen him rise from a Deckhand to a Captain/Engineer over the past several years. Franco has fulfilled his original dream of being both a Soldier and a Mariner. After 3 years of yachting, he joined the Legion, where his time was unexpectedly cut short due to being medically discharged, resulting in his return yachting in 2017. The adventure has continued since. Franco is now back in the islands aboard Seahome and ready to take his charter guests on their next adventure.

Chef Nina-Sue, grew up on a wine farm in the Western Cape winelands,South-Africa. With wine ,there is always lovely food paired with it. Nina's dad was a wine farmer and a very passionate fisherman. Nina and her family spent a lot of time in their holiday home in the Western Cape, on the South Coast of Africa where she learned how to catch and clean seafood herself. She always very thankful to have had fresh seafood on the table, paired with Hand harvest wine made from her family's vineyards as well as fresh vegetables and herbs form the garden. This naturally gave Nina the opportunity to grow her passion for all the lovely flavors of food and wine together. Her passion for food continued to grow over the years, and she knew this was something she should pursue as a career. Now,10 years later, Nina is sailing the seas and cooking on a boat! The ocean has become a part of who she is and she is, and she is excited to share this with all of her charter guests.

Reneé grew up in South Africa and has 15 years of experience in the hospitality industry and is excited to put her experience to work aboard Seahome. Renee loves water sports including wakeboarding and snorkeling, and likes to spend her free time traveling, practicing yoga, horseback riding, and spending time on the beach.

Captain Franco van Vuuren

Qualifications

-MCA Sailing Yachtmaster 200GT
-AEC 1&2
-PADI Dive Master
-STCW 95
-ENG1


Chef Nina-Sue Hopkin

Qualifications

-Power Boat Level 2
-Top Nosh Cooking School
-STCW 95
-SYA Culinary Art Course
-Ashburton Chef's Academy


Renee Hopkins- Stewardess/Deckhand

Qualifications

-Pull North- Certificate of Stewardess Training
-STCW Course-SAMSA
-Powerboat Level 2
-Food Health and Safety Course
-Top Nosh- Advanced Cooking Course Certificate
-SAMSA Seafarer Medical Certificate

Sample Menu Chef Nina-Sue

Breakfast

( All breakfast accompanied with fresh tropical fruit platter, cereal, fresh bread, yoghurts, fruit
smoothies and juices)
Carrot and walnut muffins, blueberry chocolate chip muffins, lemon and pecan nut muffins

Homemade banana oat fritters with fresh berries, Greek yoghurt, and raw honey

 Smoked salmon and cream cheese omelette with arugula leaves and fig reduction

Sunny side up egg on English muffin with Dijon mustard, creamy spinach, and shiitake
mushrooms

Eggs Benedict, asparagus, and prosciutto ham or smoked salmon with homemade hollandaise

Waffles with scrambled eggs, roasted cherry tomatoes, and crispy bacon

Poached egg on top of basil pesto potato rosti with chorizo sausage, and balsamic glaze

Spinach, feta, bacon, and egg frittata

Taco shell with scramble egg, sharp cheddar, bacon bits ,salsa and arugula

Cinnamon pancakes with fresh strawberries and golden syrupBreakfast sides

 

Lunch

Oven baked coconut parrotish on a bed of carrots and zucchini in fish sauce with peanut
Asian slaw
West Indies chicken salad with red grapes, heart of palm, and feta with a hint of curry and
fresh focaccia

Seared Tuna niçoise salad with baby potatoes, green beans, and olives

Rosemary Infused Lamb kebabs on top of Israeli couscous with a side of pita, humus,
tzatziki ,salsa salad.

Pork filet or Shrimp stir-fry with green chili paste and coconut milk served over sticky
rice or noodle

South-African Bobotie meat pie with basmati rice and banana salsa sambal

Lemongrass shrimp and pineapple skewers with cumin, avocado potato salad, and toasted
almonds

Spiced pumpkin and chicken salad with goat cheese, sunflower seeds, and citrus dressing

Local Poisson Cru raw Tuna with cucumber, tomato and spring onion in freshly squeezed
coconut milk with stcky rice and baked Feï fruit.

Asian Duck noodle with vegetable rice paper roles

Homemade Lamb/Beef burger topped with melted brie, caramelised onions and arugula
with roasted potato wedges

 

Starters

Homemade crumbed fishcakes with cilantro leaves and curry mayo dressing

Portobello mushroom baked in walnut butter stuffed with feta, spinach, and sun-dried
tomatoes

Ginger carrot and butternut soup with garlic and herb bruschetta

Salmon carpaccio with celery and cucumber shavings with goat cheese

 Stuffed courgette rolls with ricotta and toasted pine nuts

Steamed mussels in creamy white wine sauce

Scallops on butternut squash puree with raisin vinaigrette

Tomato and basil shrimp shell

 

Main Course

Oven baked Mahimahi with Local Vanilla Sauce and caramelized cinnamon sweet potatoes
and roasted pumpkin

Slowly cooked pork tenderloin in thyme and red wine on mashed potatoes with lemon
butter green beans and toasted walnuts

Pan fried Salmon steak with cherry tomato and spinach parmesan cream sauce with grilled
asparagus and roasted garlic potatoes.

Filet Mignon with honey glazed carrots and buttered Brussel sprouts with mushroom sauce

Sage and ricotta stuffed chicken wrapped in prosciutto with spinach, and shiitake
mushrooms

Shrimp & lobster tagliatelle / Thai red curry shrimp with coconut basmati rice

Sweet and spicy mahi-mahi on a bed of balsamic glazed sweet potatoes, butternut squash,
and red peppers

Herb crusted Rack of lamb on butternut puree with steamed broccoli and roasted cherry
tomatoes

Slow cooked Indian Lamb Curry with yellow rice, roasted cashew nuts and homemade
apricot chutney

Lobster Thermidor (lemon, garlic, white wine, paprika, Dijon mustard, Cheddar sauce) with
roasted rosemary vegetables.

Desserts

Dark chocolate rum fudge pie with sliced almonds and ice cream

Key lime pie with fresh strawberries and lemon zest

Upside down Pina colada cake with caramelized coconut crisps

South-African malva pudding and custard

Passionfruit cheesecake

Baileys chocolate mousse

Creamy mango grill

Italian tiramisu

Crème brûlée

Fresh vanilla and honey panna cotta with berry sauce