Project Steel

Crew Profile

CAPTAIN: Evangelos Chatzigiannakoudis
Evangelos born in 1976, is a devoted seaman with 25 years of experience. He started his career onboard commercial and cruise ships where he gained all the necessary skills needed to run a tight ship. He holds commander class A master diploma from the Merchant Marine Academy of Aspropyrgos and RYA/MCA Yaxhtmaster Ocean power drivern craft and sailing vessel certificate as well as skipper license from 1998. His safety-conscious and professional attitude together with his interpersonal skills make him a great captain and companion to explore the sea. . He speaks Greek and English, and his outgoing personality and willingness to please his guests contribute to an unforgettable charter experience. Evangelos has also graduated from University of Plymouth UK on HND Marine and Composites Technology and Marine Biology and holds a degree on International Busines Administration. He loves Surf, reading, spear diving and Cycling!
Previous yachts: A PERINI NAVI 45M, S/C ABOVE AND BEYOND SUNREEF 80 , S/Y NIKI CLASSIC SCOONER 75, S/Y SPINDRIFT MOODY 64, , M/Y MAGNA GRECIA , DELIVERIES FROM uk to Europe, S/Y CALLISTO SWAN 80


CHEF: Konstantinos Katsaros

Konstantinos was born in Athens Greece and graduated from Le monde culinary arts school. He joined yachting in 2004 in various motor and sailing yachts with excellent references along with extensive restaurant and hotel background as a chef. Previous yachts: M/Y NOURAH OF RIYAD 70m, M/Y HASABI 60m, M/Y LADY SARYA 70m, M/Y PROTEUS 35m, S/Y ELEN V 40m, M/Y AMADEUS 33m etc. He has also attended many seminars on Original Mediterranean cuisine and plate decoration. He specializes in Mediterranean, Japanese, Arabic, Thai, fusion, vegan, gluten free and pastries cuisine. Konstantinos is excited to create extraordinary food experiences for the guests on board Project Steel. He has a family and speaks Greek and English


CHIEF STEWARDESS Μaria Agapidi
Maria is born in Athens in 1992 and had graduated from food technology Athens University, Chemistry Sussex University and attended courses in National and Kapodistrian University of Athens. Her love for the sea made her jump in the yachting sector working as a stewardess and chief stewardess of various Motor yachts. Maria’s quiet and gentle personality ensures that every guest’s needs are met with a genuinely warm smile. Her goal is that every guest of PROJECT STEEL leaves the yacht with memories for a lifetime. Maria speaks Greek, English & German.


STEWARDESS: Koralia Driva
Koralia is a hardworking individual with excellent communication skills, able to motivate herself as a team member. Her attention to detail and great organizational skills along with her tireless work ethic ensures a high standard of service to her guests. Before joining M/Y PROJECT STEEL’s team Koralia gained valuable experience on M/Y Elena V & M/Y George Five. Koralia speaks Greek & English.

DECKHAND: Alexandros Soulies
He has Joined yachting in 2006 of full time professional experience working on board private and charter yachts (22 m to 50m ) as deckhand and 2nd engineer. He has many technical skills, and is a hardworking, energetic, and enthusiastic member of the team. He also has valid certificates for Life Saving and Fire Fighting, Open water Padi, speedboat license and speaks fluent English and Greek

DECKHAND: Thomas Belsis
He has Joined yachting in 2013 of full-time professional experience working on board private and charter yachts and more than 6 years onboard Project Steel. He holds a license as a skipper and his big love is sailing. He has many technical skills, and is a hardworking, energetic, and enthusiastic member of the team. Thomas speaks English, he is single, and his favorite hobby is fishing.

Sample Menu

 BREAKFAST  

Milk-Coffee-Tea-Cereals- Toasted bread- Croissants- Greek Yoghurt- Butter- Marmalade- Variety of eggs- Variety of Greek Cheese- Cakes- Pancakes- Crepes-Greek Sweet Cream pie-Fresh Fruits and Fresh orange Juice.  

LUNCH CHOICES   

Starter: Scallops with mango, pineapple chutney and Vanilla oil.

Salad: Kinoa salad with baby rocket leaves, avocado and vinaigrette Ginger, served within the avocado shell.

Main Course: Steamed Salmon and mussels with cauliflower puree, beetroot jelly and mayonnaise with basil and wasabi.

Dessert: Delicious lemon pie

Starter: Dorado Carpaccio with roe of Mesologgi and cucumber and lime sorbet.

Salad: Green salad with king Crab and cocktail sauce

Main course: Paella a la Valenciana

Dessert: Pecan pie with chocolate served with vanilla ice-cream 

Starter: Traditional Greek cheese pie with herbs

Salad: Beetroot special salad with green apple, walnuts and yoghurt

Main course: Smoked pork pancetta with avocado salsa and sweet potato chips

Dessert: Cheesecake with blueberries

Starter: Peruvian potato nioki with Porto wine sauce

Salad: Greek salad in a dry bread nest 

Main course:  Rolled Chicken breast with ricotta cheese, spinach and dry tomato , rolled in prosciutto with warm balsamic vinaigrette 

Dessert: Greek sweet cream pie with vanilla ice-cream 

DINNER CHOICES

Starter: Basil Ravioli stuffed with mozzarella and prosciutto served with parmesan cream

Salad: Green Salad in kataifi pastry nest with feta cheese, unsalted white cheese, sorbet of lemon and olive oil with flavor of thyme

Main course: Lamb ribs with smoked eggplant puree, celery root chips and sauce with thyme flavor

Dessert: Rose apple pie

Starter: Terrine with mousse of cream cheese and fresh herbs

Salad: Colorful cabbage salad with carrot, celery and citrus fruit vinaigrette 

Main course: kebab with groats, rolled in vine leaves with Greek salsa and yoghurt sauce

Dessert: Praline tiramisu served with fresh fruits

Starter: Mille Feuille with roasted sardines in olive oil, sea urchin and  tomatoes chutney.

Salad: Colorful lentils salad with citrus fruit vinaigrette

Main course: Fish fillet with olives crust, served with stuffed zucchini cannelloni and roasted tomato sauce        

Dessert: Kasato Parfait with lemon and lime served on stuffed caramelized croissant

Starter: Risotto with leek and smoked pork in pieces and leek chips

Salad: Green salad with raspberry vinaigrette and garlic crouton with herbs

Main course: Beef fillet in sous-vide with vegetable spaghetti and mint pesto

Dessert: Banoffee  

More Locations Details

Summer Operations
Greece

Winter Operations
Greece