CAPTAIN – Baptiste Le Risbé (French)

Sail and Work Experience
Baptiste is an experienced Captain with a strong sailing background, having commanded several sailing yachts on both private and charter cruises. His experience includes skippering vessels such as S/Y TRISKEL and S/Y GARDEN, as well as working with TRADEWINDS, where he managed vessel preparation, navigation, and onboard operations. He has also completed multiple deliveries and Atlantic crossings as Second and crew, and brings additional offshore experience from time spent working on fishing vessels in the Channel and North Atlantic.

Job Description
Baptiste is responsible for navigation, safety, and the overall running of the vessel, including maintenance, crew management, and ensuring smooth and enjoyable experiences for guests. He oversees daily operations, passage planning, and compliance with maritime regulations.

Licences and Qualifications
Captain 200 Sail
Medical Care Level III
GMDSS (CGO)
Valid Medical Certificate

Languages
French, English

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STEWARDESS - Pauline Legrand Garcia (French)

Sail and Work Experience
Pauline is an experienced Deck/Stew with a strong dual skillset across interior, deck, and galley responsibilities. She has worked on both private and charter sailing yachts, including with TRADEWINDS in French Polynesia, where she combined chef and hostess duties. Her experience includes Mediterranean and Caribbean cruising, as well as involvement in deliveries and coastal cruising, with responsibilities ranging from meal preparation and service to navigation support, watchkeeping, and general vessel maintenance.

Job Description
Pauline supports both interior and deck operations, managing housekeeping, service, and guest care while also assisting with navigation, mooring, and general maintenance. She contributes to meal preparation and provisioning, ensuring smooth day-to-day operations and a high standard of guest experience onboard.

Licences and Qualifications
Deckhand Certificate
CFBS
Medical I
Food Safety & Hygiene Level 2

Languages
French, English


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CHEF - Christelle Vannier (French)

Sail and Work Experience
Christelle has over two decades of experience in the yachting industry as a chef, hostess, and deckhand on both sailing and motor yachts. She has catered to high-end clients aboard yachts like LOOMA, CILIAM, SEMPER FIDELIS, and MAYRILOU, while also gaining hands-on experience in guest service, sailing maneuvers, and yacht maintenance. She has held long-term positions on HOUBARA, LADY M, PIXELION, and GARUDA. A passionate sailor, she has competed in regattas like the Heineken Regatta on SONADIO and Les Voiles de St. Tropez on PIXELION, and has completed transatlantic crossings, including LOOMA from Saint-Tropez to Saint-Martin and GARUDA from Monaco to Fort-de-France.

Job Description
As the chef, Christelle is responsible for the crew and guest meals throughout the charter, ensuring that the food is enjoyable, the interior of the yacht is clean and serviceable, and that all dietary requirements are met. He is a creative cook, varying her meals to provide variety and according to the location of ARAOK, to have as much relevance as possible to the region being visited.

Licenses and Qualifications
• CIN (2016)
• CRO (2016)
• CFBS (2006, revalidated)
• Sea and Inland Waterway License
• Up-to-date Medical Certificate
• HACCP (2020)
• Commis Chef Certificate (2020)
• SST (First Aid & Safety at Work) (2019)
• Medical III (2022)

Sample Menu,
by Christelle Vannier

Day 1
Lunch
Tahitian style scallops
Shrimp curry with creole rice
Fruit salad from the islands

Dinner
Avocado salad
with smoked duck breast
Filet mignon with mustard sauce
and courgette pancakes
Frangipane pear tart

 

Day 2
Lunch
Green bean salad with almonds
Spinach and fresh goat cheese quiche
accompanied by Caesar salad
Mango mousse

Dinner
Fresh tuna carpaccio
Spaghetti alle vongole
Panna cotta with a red fruit coulis

 

Day 3
Lunch
Greek salad
Honey and lemon chicken fillets
with sweet potato puree
Banana and coconut verrines

Dinner
Steamed Thai fish bites
Red mullet salsa verde and
crispy vegetables
Chocolate fondant

 

Day 4
Lunch
Homemade coleslaw
Bulgur salad with feta cheese and herbs
Pineapple with hazelnuts
and strawberries

Dinner
Stuffed mushrooms
Beef meatballs in a tomato sauce
served with fresh tagliatelle
Tiramisu with red fruits

 

Day 5
Lunch
Melon with mint
Orzo salad with crab
Lemon fondant cake

Dinner
Roulade of smoked trout
Salmon papillote
with grilled vegetables
Chocolate fondant triangle

 

Day 6
Lunch
Ham cornets with avocado mousse
Tomato, mozzarella and
prosciutto tart with a fresh garnish
Nectarine ice cream

Dinner
Grilled crottin and pear
salad with walnuts
Veal paupiettes with port
wine and fried potatoes
Raspberry Melba

 

Day 7
Lunch
Mango and green papaya salad
Breaded snapper fillets
with leek fondue
Passion fruit cream

Dinner
Salmon flower and cucumbers
Prawns with a spicy mango sauce,
served with tomato rice
Flambéed bananas