CAPTAIN: Grégory GOMEZ
French, Born 10 September 1971
Captain 500 unlimited Yacht & Sailing Yacht
Chief Engineer 750 KW
Languages: Fluent English and basic Italian

Gregory Gomez has solid experience on motor yachts and sailing vessels. 
A maritime instructor and Chief Engineer 750 kW, Gregory combines technical expertise with teaching skills. 
With over 17 years of sailing in the Mediterranean, across the seas worldwide, and several transatlantic crossings, he blends expert seamanship with a strong sense of safety.

His main strengths are kindness, a cheerful personality, and a strong team spirit. He ensures onboard harmony and passenger comfort.

He practices freediving and spearfishing, activities that deepen his connection with the sea. He had the opportunity to take part in an underwater expedition alongside former members of Commander Cousteau’s team, a defining experience that fueled his passion for marine exploration and knowledge.

He will ensure that the onboard experience becomes an unforgettable memory, guiding guests to the best available spots, while considering their preferences, the weather, and the dynamics of the vessel.


CHEF: Joanna BELLON
French,
STCW, HACCP
Languages: French, English 

Joanna approaches the galley with a genuine desire to make people happy. She believes that food should be comforting and uplifting, combining her natural generosity with a focused, calm presence on board. Having spent several seasons working on charter and private yachts, she knows exactly how to manage a galley smoothly while keeping the guest experience truly personal.

Before dedicating herself to life at sea, Joanna studied communication and the arts. She earned her initial degree in Arts and Entertainment and went on to complete a Bachelor’s Degree in Photography. That artistic training fundamentally shapes her cooking today; she treats every plate like a canvas, bringing an incredible eye for color, placement, and detail to her presentation.

Throughout her career as a private yacht chef, Joanna has worked across a wide variety of vessels, proving her adaptability in dynamic maritime environments across numerous yachts, including S/Y Taj, M/Y Nirvana, S/Y Ciliam, and M/Y Pumpkin. 

Joanna works with fresh, seasonal products, prioritizing vibrant flavors and high-quality ingredients to create customized menus based on her clients' preferences and dietary needs. Her unique style beautifully blends the warmth of Provençal cooking with the bold, aromatic flavors of Southeast Asia—a direct reflection of her roots and her love of travel. She offers a diverse range of specialities, from refined French and Mediterranean dishes to health-conscious cuisine and authentic Asian concepts.
 

FIRST MATE: Jules BOYER
French
Captain 200 Sailing Yacht, STCW, Marine Mechanic 250kW
Languages: French, English, Spanish

Jules has spent the last four seasons living and working on the water, handling everything from high-performance Gunboats and charter catamarans to commercial passenger ships. He originally completed a Master’s degree in finance and management in Paris, but he quickly traded office life for the ocean.

Today,he holds his Capitaine 200 and a marine mechanic qualification, meaning he is just as useful troubleshooting an electrical issue in the engine room as he is handling lines on deck.

He is naturally calm under pressure and really loves the team aspect of yachting. For him, the best part of being on a boat is that crew spirit and everyone working together seamlessly to make sure the guest experience is flawless.

If he is not on duty, he is almost definitely in the water diving, wing foiling, or kitesurfing. He is a certified IKO kitesurf instructor and has spent whole seasons driving the tender, teaching guests, and pulling people on wakeboards. If anyone on board wants to get active or try a new watersport, he is entirely in his element coaching them through it.

Jules is focused on making sure the trip is a great experience for everyone on board, finding the best local spots to drop anchor depending on what the guests are in the mood for and what the weather is doing.

DECKHAND / STEWARDESS: Madison MERMOUD
French
STCW - – CMP/ Deckhand certificate
Language: French, Spanish & English

Originally from Chamonix-Mont-Blanc in the French Alps, Madison grew up surrounded by nature and wide open spaces.

As a former high-level athlete, she has a passion for outdoor activities, particularly skiing, climbing, horseback riding, motorcycle travel, and spearfishing.

Independent and curious by nature, Madison has spent much of her life traveling solo, driven by a desire to discover new horizons and build genuine connections along the way.

Discreet, attentive, and caring, she values simple and sincere relationships built on trust and mutual respect.

After several years working in service-oriented roles, she joined the yachting industry as a deckhand and stewardess, where she can combine her hospitality skills, attention to detail, and long-standing connection to the sea.

Madison is dedicated to creating a warm, elegant, and relaxed atmosphere on board, continuing to enrich her skills with every experience and guest she welcomes.

S/Y SYLENE
Sample menu by Joanna BELLON

BREAKFAST
Variety of tea, coffee, chocolate
Freshly squeezed juices & smoothies 
Greek yogurt with wild honey & homemade granola 
Vibrant seasonal fruit platters 
Artisanal French cheeses & fine charcuterie                        
Smashed avocado bacon toast on sourdough 
Eggs Benedict & poached eggs made to order
Homemade crêpes & pancakes with fresh berries

DAY 1

 LUNCH
Burrata & Tomatoes (Fresh raspberries, wild arugula, homemade basil pesto)
Salmon Poke Bowl (Mango, avocado, radishes, seasoned sushi rice)
Coconut & Mango Panna Cotta (Fresh mango coulis, toasted coconut flakes)

DINNER
Fennel Salad (Sweet orange segments, black olives, citrus drizzle)
Pan-Seared Local Fish (Crushed herb potatoes, baby summer vegetables)
Classic Vanilla Crème Brûlée (Caramelized sugar crust, fresh berries)

DAY 2

LUNCH
Shrimp Spring Rolls (Light ginger and sweet chili dipping sauce)
Chicken Caesar Salad (Crispy bacon chips, soft-boiled egg, Parmesan)
Pastéis de Nata (Served warm with a dusting of fine cinnamon)

DINNER                                                                                         
Leeks Vinaigrette (Lemon thyme, toasted walnuts, organic egg yolk)
Braised Lamb Shank (Velvety carrot purée, butter-glazed greens)
Oven-Roasted Peaches (Vanilla bean ice cream, crunchy praline topping)

DAY 3

LUNCH
Tuna Tataki (Sesame crust, Asian cabbage slaw, fresh coriander)
Chicken Brochettes (Wok-sautéed crispy vegetables, jasmine rice)
Limoncello Tiramisu (Light, citrus-infused Mediterranean twist)

DINNER
Tomato Gazpacho (Chilled summer fruits, microgreens, virgin olive oil)
Langoustine Linguine (White wine, garlic, cherry tomato reduction)
Lebanese Cream (Orange blossom syrup, crushed pistachios

DAY 4

LUNCH
Greek Salad (Premium block feta, heirloom tomatoes, wild oregano)
Vietnamese Bo Bun (Rice vermicelli, lemongrass beef, fresh garden herbs)
Chocolate Fondant (Served warm with vanilla bean ice cream)

DINNER
Green Asparagus (Grilled with shaved Parmesan, ricotta-pistachio sauce)
Grilled Prime Rib (Rich Gratin Dauphinois, garlic-sautéed green beans)
Almond Fruit Tartlet (Vanilla pastry cream, seasonal fresh fruits)

DAY 5

LUNCH
Homemade Maki Board (Tuna-mango- avocado & salmon-cream cheese roll)
White Fish Ceviche (Citrus-cured fish, red onion pickles, fresh chili)
Coffee Tiramisu (Mascarpone cream, espresso-soaked savoiardi)

DINNER
Sea Scallops (Seared scallops, green pea emulsion, bacon shards)
Daube Niçoise (Slow-cooked beef stew, pillowy handmade gnocchi)
Trianon Chocolate Cake (Rich, layered chocolate mousse cake, fresh chantilly)

DAY 6

LUNCH
Pesto Orzo Salad (Toasted hazelnuts, zucchini, wild arugula)
Pan-Seared Salmon Pavé (Lemon-herb jasmine rice, tender green vegetables)
Strawberry Puff Pastry (Flaky puff pastry, light vanilla chantilly, strawberries)

DINNER
Wild Shrimp Salad (Citrus segments, avocado, red onion, caviar lime)
Southern French Lasagne (Rich meat ragù, velvety béchamel, crisp greens)
New York Cheesecake (Baked creamy cheesecake, backyard red berry coulis)

DAY 7

LUNCH
Mediterranean Tapas (Chicken tenders, vegetable tempura, artisanal mezzé)
French Beef Tartare (Hand-cut beef, rich sabayon, wild roquette, fries)
Fruit Mousse (Light, airy seasonal fruit, fresh mint syrup)

DINNER
Bass Ceviche (Chilled sea bass, citrus caviar, red onion pickles)
Grilled Local Lobster (Garlic-parsley butter, wild rice blend, summer greens)
Traditional Tarte Tatin (Caramelized apple tart, vanilla bean ice cream)