Captain Bertrand Collard

Bertrand is a Belgian Captain holding a French Master 200 GT Sailing qualification, with sea time currently building towards Master 500 GT. He brings extensive Mediterranean experience across private and charter operations, having commanded and supported a variety of sailing and motor yachts from 38ft to 154ft.

Experienced as Captain, First Officer, and Tender Captain, Bertrand has a strong background in yacht operations, navigation, guest management, safety procedures, maintenance, and refit projects.

Combining professional seamanship with a luxury hospitality background, Bertrand delivers a high standard of service, reliability, and operational efficiency. A qualified PADI Divemaster, he also brings additional expertise in water activities and guest experiences.

Qualifications: Master 200 GT Sail | STCW | GMDSS | Fire Fighting Advanced | ENG1 | MED 3/OOW | PADI Divemaster
Languages: French (native) | English (fluent) | Spanish (fluent) | Italian & Dutch (basic)

Cook Joana Quach

Joana is a certified deckhand with solid experience as a Cook/Stewardess aboard sailing catamarans in the Caribbean and French Polynesia. She combines strong galley skills, independence, and excellent guest service abilities, with experience managing onboard cooking, provisioning, and daily meal preparation in remote cruising environments.

Having worked on charter programmes throughout St Vincent & the Grenadines, Antigua & Barbuda, Saint Lucia, and French Polynesia, Joana is comfortable running the galley autonomously, adapting menus to guest preferences, managing supplies, and maintaining high standards of hygiene and organisation onboard.

Her maritime background also allows her to actively support the deck team with watches, manoeuvres, anchoring operations, and general yacht duties. Reliable, sociable, and proactive, Joana brings a flexible approach and a strong understanding of life onboard.

Qualifications: Certificat de Matelot de Pont | STCW/CFBS | ENG1 Medical | PSC1 First Aid | PADI Advanced Open Water

Languages: French (native) | English (fluent) | Spanish (intermediate)
 

Deckhand / Stewardess Alice Morganella

Alice is a qualified maritime professional holding a C200 Captain qualification, with a diverse background combining deck operations, onboard hospitality, and professional culinary skills. She has gained practical experience aboard sailing yachts and motor yachts, supporting navigation, manoeuvres, maintenance, guest service, and onboard life.

With previous experience as Deckhand, Stewardess, and Chef, Alice is comfortable managing interior duties, preparing high-quality meals, provisioning, and supporting the deck team during passages and yacht operations. Her strong hospitality background, including private chef and catering experience, allows her to provide excellent guest service while maintaining high standards onboard.

Professional, discreet, and adaptable, Alice works confidently both independently and as part of a crew. Her multilingual skills and diverse experience across the maritime, hospitality, and safety sectors make her a versatile and reliable crew member.
 

Qualifications: C200 Captain | CGO | MED 2 | NAVPAX | CSS | Certificat de Matelot de Pont | STCW/CFBS | CRO | BACPN | 250kW Licence | First Aid
 

Languages: Italian (native) | French (bilingual) | English (advanced) | Spanish (fluent)

Breakfast
Selection of Fresh Items:
Seasonal fresh fruit, Yogurt and assorted cereals, Muffins and mini croissants
Hot & Savory Options:
Smoked salmon, French omelette, Scrambled eggs, Fried eggs, Grilled vegetables, French toast 
Assorted cold cuts
Beverages:
freshly squeezed orange juice, Coffee, Tea, Milk, 

Day 1
Lunch 
Thai chicken marinated salad, roasted peanuts and raisins, julienne fresh carrots, green salad, tomato
cherry, topped with mango sauce
Mix Cheese platter served with fresh sliced pear, mango marmalade, and acacia honey
Dinner
Mille-feuille of Eggplant Parmesan
Baked Sea bream in a potato and courgette crust, topped with cherry tomato, and served with fresh spinach salad and roasted portobello mushroom
Green Apple sorbet topped with Vodka

Day 2
Lunch
Tuna tartare with avocado, balsamic vinaigrette
Serrano rolls with asparagus and cheese fondue
Pineapple carpaccio with cinnamon
Dinner
Caprese salad with pesto drizzle
Lobster & shellfish Catalan-style
Vanilla ice cream with red fruit and crushed almonds

 Day 3
Lunch
Marinated beef fajitas with peppers, avocado, creamy garlic cheese
Mixed fruit platter
Dinner
Beef carpaccio with rocket, parmesan, cherry tomatoes
Rosemary-marinated lamb chops, baked new potatoes, ratatouille
Lemon sorbet with lemon vodka and mint

Day 4
Lunch
Mahi mahi ceviche with lime, chili, cilantro
Exotic chicken & shrimp salad with pineapple, mango, watermelon, red pepper, julienne carrots
Dinner
Baked scallops au gratin with Roquefort
Seafood linguine (shrimps, clams, mussels, squid)
Coffee cream with rum & caramel