Captain: Stefan Huebbe
Nationality: German
Languages: German, English, Spanish

Stefan has over three decades of global sailing expertise and over 60,000nm logged as captain. Since 2016, he has captained private luxury charter catamarans, offering guests safe, seamless and high-end experiences. A German Master Engineer with a strong background in aerospace and civil projects, Stefan is also an accomplished boatbuilder and published technical author. Stefan fosters an upbeat, guest-focused atmosphere on board and is also a musician, PADI dive instructor, surfer, kite-surfer and free-diver. Fluent in English and German, with good Spanish, he is both personable and professional—making every voyage one of joy, reliability, and excellence.

First Mate: Chloe Chand
Nationality: British
Languages: Spanish, English

Chloe brings both heart and hustle to Nalani in her multifaceted role as Deckhand, liaison and concierge. With over 40,000 nautical miles under her belt and nearly a decade of charter experience across the Caribbean, South America, the Mediterranean, and Pacific. She’s the kind of crew member who knows instinctively when to step up, step in, or make magic happen behind the scenes. Born in the UK but shaped by the world, Chloe has worked with tribes in the jungles of Borneo, lead wellness retreats in off-grid locations, and sailed across oceans with only a guitar and yoga mat. She speaks English and Spanish. What truly sets Chloe apart is her intuitive hospitality and warm, grounded energy. As a yoga therapist, freediver, and writer, she offers guests a rich palette of experience - and her joie de vivre and eye for detail transform charters into treasured lifetime memories.

Chef: James Temple
Nationality: British
Languages: English

With over 17 years of culinary mastery and the past five years spent exclusively aboard some of the world’s most prestigious motor and sailing yachts, James Temple is a seasoned professional renowned for transforming fresh, global ingredients into unforgettable gourmet experiences at sea. From the Balearics to the Caribbean, James has helmed the galley on all types of vessels, consistently exceeding the expectations of discerning guests. Whether preparing refined French fine dining, global fusion, vibrant plant-based cuisine, an exciting multi-course tasting menu or a comforting, yet refined meal, James does everything with style, creativity, genuine passion and love for his craft. James is also an avid kitesurfer, snowboarder and skateboarder.

Stewardess: Alexandra Duggan
Nationality: American
Languages: Spanish, English

With over five years in yachting and a lifetime of international travel behind her, American Stew Alexandra brings a rare blend of refined service, poise, precision, genuine warmth and positive energy to every charter experience. A former liveaboard sailor, fluent Spanish speaker and international traveller, she has fostered a deeply intuitive understanding of guest needs and international etiquette, always going above and beyond to ensure guests are happy and well taken care of. Beyond her professional skills, Alexandra is an avid sailor who also loves diving, kitesurfing, photography, dancing, snowboarding, and horse riding.

SAMPLE MENU 

DAY 1

BREAKFAST

(Usually served on embarkation day or the following morning)

• Freshly baked French pastries, artisan breads & house preserves

• Greek yoghurt parfait with saffron-poached apricots & toasted pistachios

• Seasonal fruit platter

• Cold-pressed juice of the day & speciality coffees

• Fine herb omelette with crème fraîche

LUNCH

Beef & Watercress Salad
Aged beef strips, peppery watercress, pickled walnut dressing

Suggested pairing: Light, chilled red wine

HORS D’OEUVRES (PRE-DINNER CANAPÉS)

• Mini tartlets with whipped goat cheese & roasted figs

DINNER

Starter
Creamy burrata, heritage tomatoes, basil oil, balsamic pearls & wild rocket

Main
Mediterranean lemon-herb seabass, baby fennel, pea velouté, pommes fondant

Dessert
Warm chocolate cake with vanilla crème anglaise

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DAY 2

BREAKFAST

• Citrus butter crêpes with maple syrup & candied zest

• Tropical fruit smoothie bowl with granola & toasted coconut

• Cold-pressed juice of the day

• Smoked salmon & watercress salad with soft-poached egg

LUNCH

Blackened Grilled Mahi-Mahi
Mango salsa, herbed quinoa, sautéed seasonal vegetables, passionfruit reduction

Suggested pairing: Crisp Pinot Gris

HORS D’OEUVRES

• King crab, lime & crème fraîche canapés

DINNER

Starter
Chilled gazpacho with stracciatella, charred pine nuts & herb oil

Main
Roasted honey & sage squash, crispy asparagus tips, charred shallots, burnt apple purée & light beer jus

Dessert
Almond semifreddo, praline, freeze-dried raspberries & fresh pomegranate

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DAY 3

BREAKFAST

• White peach Bellini

• Selection of freshly baked muffins

• Cold-pressed juice of the day

• Creamy scrambled eggs & chives on toasted country bread with shaved Parmigiano Reggiano

LUNCH

Vitello Tonnato
Slow-roasted veal, tuna-caper emulsion, shaved bottarga

Warm roasted beet & goat cheese salad, black garlic crostini

HORS D’OEUVRES

• Chicken Caesar croquettes

DINNER

Starter
Wagyu beef carpaccio, parsnip crisps, chimichurri emulsion, confit garlic oil

Main
Classic Lobster Thermidor, cognac cream, gratinéed with aged parmesan, tarragon & Dijon

Dessert
Lemon–yuzu cream, white chocolate crumble

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DAY 4

BREAKFAST

• Buttermilk pancakes with roasted vanilla berries

• Chia pudding with mango compote & tropical fruits

• Fresh green juice

• Sourdough toast with arugula, avocado, poached egg & balsamic roasted vine tomatoes

LUNCH

Herb-Grilled Chicken Paillard
Lemon & Dijon vinaigrette, baby gem salad, charred squash, smoked cheese & roasted onions

HORS D’OEUVRES

• Fresh oysters with mignonette & lemon

• Shrimp ceviche

DINNER

Starter
Compressed melon & stone fruit salad, aged prosciutto & herb oil

Main
Crispy roasted duck breast, cherry-balsamic glaze, pommes mousseline, glazed carrots, plum condiment

Dessert
Blood orange granita with burnt-caramel chocolate truffles

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DAY 5

BREAKFAST

• Matcha & banana breakfast smoothie

• Cold-pressed juice selection

• Chilli-fried eggs, avocado & kimchi breakfast stack

LUNCH

Sticky Asian Pork Salad
Fresh herbs, roasted peanuts & lime

Chilled soba noodle salad with ginger-sesame dressing

HORS D’OEUVRES

• Steamed bao buns with shredded duck or mushrooms, spring onions & hoisin

DINNER

Starter
Tuna tartare, sesame-ginger soy, wasabi avocado mousse, black sesame tuile

Main
Miso-marinated black cod, shiitake dashi, baby bok choy

Dessert
Port-roasted pineapple, pecan brittle & matcha ice cream

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DAY 6

BREAKFAST

• Banana Foster Belgian waffles

• Dragon fruit & tropical fruit bowl

• Cold-pressed juice of the day

• Baked eggs in spicy tomato sugo with sausage & cannellini beans

LUNCH

Seared Tuna Tataki
Charred bell pepper peperonata, olive tapenade purée, yuzu-compressed cucumber, warm rosemary focaccia

HORS D’OEUVRES

• “Dragon eggs” with pickled beetroot & smoked fish

DINNER

Starter
Prosciutto-wrapped Medjool dates, Roquefort espuma, endive & frisée, champagne vinaigrette

Main
8-hour braised short rib in red wine, fresh pappardelle, whipped chive ricotta, white truffle oil

Dessert
Classic crème brûlée

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DAY 7

BREAKFAST

• Champagne & berry sabayon

• Eggs Benedict with hollandaise

• Cold-pressed juice

• Selection of artisan pastries

LUNCH

Salmon Tartare
Avocado cream, wasabi pearls, sesame & nori crisp

HORS D’OEUVRES

• Foie gras parfait with port wine gel

DINNER

Starter
Diver scallops, cauliflower purée, smoked pancetta & trout roe

Main
Beef filet Wellington, truffled parsnip purée, caramelised shallots, red wine jus

Dessert
Warm chocolate fondant, vanilla crème anglaise