CAPTAIN - Diamantis Roussis
Diamantis was born in 1978 and lives in Athens, Greece. With extensive experience in the yachting industry, he has built a successful career as a Captain, First Mate and Sailor on both sailing and motor yachts. His passion for the sea and sailing has also led him to work as a sailing instructor, sharing his knowledge and experience with new sailors. Having served aboard yachts such as Questa Vita, Fan Sea, Lucky Me, and several 60–63ft sailing yachts, Diamantis has gained valuable expertise in navigation, yacht operations, crew management, guest service and safety procedures. His technical background as a qualified automotive mechanic further enhances his practical and problem-solving abilities on board. Diamantis is responsible, reliable and team-oriented, with strong leadership skills and a professional attitude. He is committed to maintaining high standards of safety, efficiency and guest satisfaction in every aspect of yacht operations. In his free time, he enjoys sailing, motorsports, fishing and diving. Diamantis speaks Greek and English and has excellent knowledge of sailing and maritime operations.

CHEF - Dimitris Peltekis
Dimitris is a Greek professional chef based in Athens, born in 1985. He is trained in Culinary Arts at the CHEF D’OEUVRE Culinary School in Athens and holds EFET food safety certifications, along with formal qualifications in hospitality and culinary professions. His career spans high-end hospitality and restaurant environments, where he has progressed through roles up to Chef de Cuisine. He has worked in luxury hotel kitchens such as the Neptune Hotel, the Grand Baby Hotel Classical and the Pentelikon Hotel, gaining strong experience in premium culinary operations and large-scale kitchen management. In addition to his hotel background, he has collaborated with upscale dining venues in Athens and surrounding areas, including Sotto Voce (Kifissia & Chalandri), Mommy’s (Kolonaki) and Pier One (Faliro), focusing on Mediterranean and international cuisine in refined restaurant settings. More recently, his expertise has expanded into yachting, where he works as a chef on luxury yachts. In this role, he creates bespoke fine-dining menus tailored to guests’ preferences, delivering high-end culinary experiences at sea with an emphasis on freshness, discretion and elevated international cuisine standards. He speaks English and Greek.


STEWARDESS- Sophia Kochila
Sophia was born in 1992 and lives in Athens, Greece. Her passion for hospitality, food service and travel has led her to build a diverse career in the tourism and yachting industry. With experience in both luxury yacht service and hospitality operations, she combines excellent guest care with strong culinary and housekeeping skills. Having worked aboard yachts such as M/Y Endless Beauty, M/Y Agio and the sailing yacht Life Time, as well as in restaurants, hotels and hospitality venues in Greece and Switzerland, Sophia has gained valuable experience in stewardessing, housekeeping, guest service, meal preparation, bartending, provisioning and interior management. Her background allows her to deliver high standards of service while ensuring guests enjoy a comfortable and memorable experience. Sophia is responsible, organized, adaptable, and highly team-oriented. She is known for her positive attitude, strong work ethic, attention to detail and commitment to maintaining exceptional standards of cleanliness, hospitality and guest satisfaction. Her professional training includes STCW Basic Safety Training, a Seaman's Book, Seafarer Medical Certificate, First Aid & CPR, Food Hygiene & Safety Certification and Coastal Offshore Sailing Certification. In her free time, Sophia enjoys sailing, cooking, exploring different cultures and spending time by the sea. She speaks Greek and English fluently and enjoys working in international environments where she can combine her love for hospitality, teamwork and travel.


DECKHAND - Nikos Pantazis
Nikos is a dedicated and highly adaptable maritime professional, with solid experience in the yachting industry aboard both motor yachts and charter operations. He has served as Deckhand, Second Captain and Crew Support member on vessels including Ferretti Yachts 88 and Azimut Fly 68, gaining hands-on experience in deck operations, vessel handling, navigation support, guest assistance and safety procedures during extended Mediterranean passages. With a strong technical background in Electrical and Electronics Engineering, combined with practical experience in mechanical and operational environments, he brings excellent problem-solving skills and a reliable, hands-on approach to onboard challenges. Nikos is also a qualified kitesurfing instructor and experienced in water sports, reflecting his active lifestyle and strong connection to the sea. His previous work in logistics and transportation has further strengthened his discipline, organization and responsibility under pressure. He is a hardworking, team-oriented, and calm individual with a strong commitment to safety, efficiency and high operational standards on board. In his free time, he enjoys kitesurfing, sailing and outdoor activities. He speaks Greek and English.




 

Breakfast

Pancakes

Poached eggs with salmon and hollandaise sauce

Light omelet with Milner cheese and turkey Fouantrè
Quaker oats pie

Yoghurt with granola and honey

Traditional pies

Fresh squeezed juices

Τea / coffee

Day 1

Lunch

Sea bass sauteed with cherry tomatoes, saffron sauce and egg-lemon dressing

Green leafy salad with pear, julienne - cut apple, gorgonzola cheese, hazelnut florentine, and crispy prosciutto with honey-mustard vinaigrette

Dinner

Veal cheeks with local pasta and Greek pecorino flakes

Dakos salad

Pannacotta with forest fruits

                                                                                   Day 2

Lunch

Vegetable lasagne                                                                                                                                             

Feta mousse with herbs                                                                                                                                  

Greek salad with goat cheese, carob rusk

Dinner

Fillet of Uruguayan black angus beef, Port wine sauce and potato cream

Bulgur

Tiramisù

                                                                             Day 3

Lunch

Crayfish risotto flavored with apple geranium

Quinoa salad with passion fruit sauce and smoked salmon

Dinner

Chicken thigh fillet with carrot mash, asparagus and bell pepper sauce
Baby spinach salad with forest fruits, fresh anthotyro cheese, carob croutons and fig balsamic vinaigrette                                                                                                                                                         Millefeuille with kaimaki ice cream

Day 4

Lunch

Octopus cooked in sweet Mavrodaphne wine with yellow split -pea puree from Santorini, caramelized onions, caper berries and truffle carpaccio

Crispy rolls stuffed with mixed cheeses

Cheese croquettes with honey, and fig marmalade sprinkled with sesame seeds

Dinner

Rib eye with sweet potato mash, grilled shiitake mushrooms and Port wine sauce

Arugula - strawberry salad, parmesan flakes and balsamic vinaigrette

Strawberry cheesecake

Day 5

Lunch

Beef patties with baby potatoes and grilled vegetables

Avocado salad, mango, carrot, cashews, fresh anthotyro cheese and citrus vinaigrette

Dinner

Salmon tagliatelle, vodka, cream cheese, dill, lime zest

Burrata, tri-colored cherry tomatoes, arugula, pine nuts, basil pesto

Chocolate lava cake

Day 6

Lunch

Pasta with burrata, tomato confit, and basil oil

Buckwheat with aromatic herbs and tri-colored peppers

Dinner

Pork tenderloin with potato mash, lemon sauce and grilled mushrooms

Green leafy salad with pomegranate, grilled manouri cheese, balsamic sauce

Lemon pie

Day 7

Lunch

Red porgy ceviche with tiger's milk, yuzu, coriander, jalapeno pepper and garlic sprouts

Steamed baby vegetables

Dinner

Chicken ballotine stuffed with halloumi cheese and Florina pepper, mashed potatoes and sweet pepper sauce

Parmesan nest with green salad, walnut floretine, melon pearls and herb vinaigrette

Yoghurt mousse with plum sweet preserve