Questa E Vita

Crew Profile

CAPTAIN: Spyros Ferendintos, Greek - Languages: English, Greek (native)

Captain Spyros is an exceptionally capable and experienced Captain with more than 30 years of experience in yachting. He has cruised the Mediterranean and has excellent knowledge of the Greek seas.

He has been cooperating with the Manager of QUESTA e VITA as a Captain on various charter Motor Yachts under his management. And he is always receiving excellent evaluations by all clients.

Captain Spyros is a charming, calm, discrete, polite, and pleasant person who puts all his efforts to satisfy every guest's need. He loves to create the ideal tailor-made itineraries and organize all kinds of activities on board and onshore, ensuring that all guests' needs are met for the most unforgettable holidays.

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STEWARDESS: Tanya Marinelli, Ukrainian - Languages: English, Greek, Russian (native), Ukrainian (native)

Tanya is an exceptionally sweet, polite, and hard-working person with excellent organizational skills. She is very experienced, having worked as a Stewardess on luxury yachts of up to 50 meters, since 2006. Tanya works on Questa e Vita since the beginning of 2019.

Tanya enjoys her job and prides herself on providing guests with an excellent level of service. She is always attentive, with a wiling and at the same time discrete manner, which is the characteristic of the Questa e Vita crew members. She is great with decoration and art de la table and always acquires excellent client evaluations.

With her passion to have everything perfect on board and with her team spirit, she is definitely a key factor for the most unforgettable holidays on board Questa e Vita.

Tanya was born in 1981 and holds a Basic Stewardess Training Certificate.

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CHEF: Athanasios (Thanos) Laderis, Greek

Languages: English, German, Italian (basic), French (basic), Greek (native)

Thanos is a very experienced and talented Chef who acquires dithyrambic evaluations even by the most demanding clients for his mouthwatering dishes. He started working in the HO.RE.CA industry in 1989 and soon he became a F&B Manager, Maître d’ Otel, and Restaurant Manager in hotels and restaurants in Greece. His career as a Chef started in 1996 and after some years, he became a Head Chef and Executive Chef in hotels, restaurants, shipping companies, and private catering companies in Greece and abroad. During the last years, he has also been working as a Private Chef in Greece and Switzerland and as a Yacht Chef.

With his charming and pleasant personality and his will to create the best for his guests, Thanos offers a culinary experience to remember on board QUESTA e VITA. He also enjoys organizing amazing theme nights, barbeques on the beach, and any event which will offer guests memorable experiences.

Thanos has studied Business Administration at the University of Patras, Tourism, Culinary Arts at Gordon Blue Academy (Paris, France), and Butler Arts at Butler Academy (London, UK).

Executive Chef & Head Chef Experience: GALAXY (Samos, Greece), O’LYANNAS (Athens, Greece), WHITE ELEPHANT (Goa, India), BISTROT BON (Germany). ZEEK Shipping, AMYNTAS Marine

Chef, Sous Chef & Cook Experience: PLATIS Private Catering (Athens, Greece), ANASTASIA Hotel (Mykonos, Greece), ETHAN Grill House (London, UK), JADE STALK Private Catering (Cyprus), CROWN Restaurant (Stuttgart, Germany)

Hotel & Restaurant Manager Experience: PARKO ELEFTHERIAS (Athens, Greece), SIRENE’s Hotel (Samos, Greece), NOSTOS Hotel (Skiathos, Greece), ESPERIDES Hotel (Skiathos, Greece), MEGARO (Rhodes, Greece).

Yacht Experience: FUNSEA (28 meters – charter)4LIFE (25 meters – charter),

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DECKHAND: Daniel Karafyllakis, Greek - Languages: English, Greek (native)


Previous Experience:: m/y KIRIAKI (26 meters - charter)

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GENERAL MANAGER: Questa e Vita is managed all year round by a very qualified professional General Manager and his team, who maintain her in top condition and supervise each charter, guaranteeing the highest level of service on board.

Sample Menu

BREAKFAST

 ▪ Eggs “sur le plat” with sorrel tsiantila cheese & tomato coulis 
 ▪ Eggs cooked in fresh tomato sauce with staka cheese 
 ▪ Omelet with pickled pears & cinnamon 
 ▪ Milk-rice pudding with cinnamon 
 ▪ “Diples” fried crunchy dough with honey 
 ▪ Various homemade marmalades, petimezi (made from grape must), local honey,
    whole grain tahini (condiment made of toasted ground sesame seeds) 
 ▪ Pancakes 
 ▪ Superfood Muesli with goat or traditional Greek yoghurt 
 ▪ Pasteli (traditional sesame seed candy) 
 ▪ Olive bread, fennel bread, carob rusks & all kinds of bread 
 ▪“Ultimate Fruit Breakfast” (oranges, lime, granola, bio-live yoghurt, banana, berries).

Pies: ▪ “Psiantra”(chard, spinach, hartwort, local white cheese) 
        ▪  Pepper Pie (sweet red pepper, leek, feta cheese, aged graviera cheese) 
        ▪  Milk Pie (milk, semolina, orange zest and cinnamon)  ▪  Watermelon Pie

Juices & Smoothies: ‘Melon Boat’ smoothie (oranges, banana, honeydew melon, cinnamon),
“Clear Skin” smoothie (apples, pineapple, fresh ginger root, lemon, cucumber, avocado,
 mixed seeds, Udo’s oil), “Tahini Choco” (raw cocoa powder, whole grain tahini, black
 pine honey, banana, bio-almond milk).

SALADS

▪ Beetroot & beetroot leaves , feta cheese, mint and vinaigrette dressing 
▪ Bulgur with rucola, cherry tomatoes, ladotiri Mytilini island cheese, white balsamic dressing 
▪ Green season salad with avocado, feta cheese, dates, honey-spearmint  dressing 
▪ Green season salad with pastirma, French goat cheese, wild berries dressing, dark
  balsamic glaze 
▪ Potato salad with white tuna from Alonissos island, kritamo, fresh onion, vine leaf edges,
  lemon or red grapefruit from Crete island
▪ Beetroot & beetroot leaves , feta cheese, mint and vinaigrette dressing 
▪ Bulgur with rucola, cherry tomatoes, ladotiri Mytilini island cheese, white balsamic dressing 
▪ Green season salad with avocado, feta cheese, dates, honey-spearmint  dressing 
▪ Green season salad with pastirma, French goat cheese, wild berries dressing, dark
  balsamic glaze 
▪ Potato salad with white tuna from Alonissos island, kritamo, fresh onion, vine leaf edges,
  lemon or red grapefruit from Crete island

STARTERS:

▪ Beef carpaccio with parmiggiano cheese, rucola, sweet-sour black truffle glaze, extra virgin olive oil 
▪ Tartlets with tomato-sweet pepper coulis, sardines flavored with province herbs & caper
  leaves or with roquefort  cheese & caramelized pears
▪ Eggplant caviar with scamorza & feta cheese
▪ Baked goat cheese with sweet-sour wild berries sauce, spearmint & green pistachios
▪ Bird livers marinated in citrus fruits, sauté & flamed with cognac, with orange flesh,
  baby rucola & wild oregano 
▪ Santorini’s yellow lentils with caper leaves, red & black cherry tomatoes

GREEK TRADITIONAL
“Lagoto”pork meat in the oven, cooked in tomato red wine sauce – strong flavors cinnamon,
clove, pimento & walnuts
“Country Lamb Exohiko”cooked in back paper in the oven with fresh broad beans, potatoes,
semi hard cheese kefalotyri, garlic, lemon & oregano
“Spetsofai” village sausages (pork, beef & lamb meat), cooked in tomato red wine sauce with 
green peppers, red hot chilli peppers, eggplant & fresh spearmint
Pork with Leeks and Celery, cooked in pot in egg-lemon sauce
“Gkaroufa” barbell fish or similar fish, cooked in pot with potatoes, tomatoes & walnut sauce
“Prasotigania” pork belly meat in pan with fried leeks & semi-hard cheese
“Hare Stifado” casserole baked with pearl – onions, tomatoes, red wine, garlic, rosemary, 
cinnamon, bay leaf, clove, pimento
“Matsata from Folegandros island” rooster in casserole with homemade pasta, red wine sauce
bay leafs & pimento
“Fish soup from Aegean” several rockfish, john dory or red mullets, mussels, cockles, tomatoes,
courgettes, celery, saffron
“Sofrito” veal cooked in casserole, vinegar, white wine & garlic-parsley
“Aliada from Kefalonia island” codfish with fragrant vegetables-potato puree
“Giaourtotavas” Lamb baked with orzo and gratinated yoghurt crust
“Mousaka” eggplants, veal minced meat, feta cheese & béchamel
“Stuffed Vegetables with sour Frumenty, eggplants, tomatoes, spearmint, garlic, parsley,
spring onions
“Sardines filled with lemon, rolled in vine leaves, baked in oven
“Shrimps Saganaki” tomato sauce, white wine, feta cheese, parsley

FISH & SEAFOOD MAIN DISHES

▪  Octopus on roasting spits, marinated in aged balsamic vinegar & thyme,
   served with yellow lentils puree, dried tomatoes & caper
▪  Cooked cuttlefish with fennel
▪  Sea bream cooked in egg-lemon-celery sauce or Roasted Sea bream
   filled with lemon verbena
▪  Red mullets rolled in vine leaves and then grilled
▪  Shrimps sauté, mixed with fresh tomatoes sauce, crushed feta cheese, all
   together gratinated
▪  Sea bass baked in seasalt-thymian crust
▪  Brill filet poached in milk flavored with green cardamom, served with   hollandaise sauce

MEAT MAIN DISHES

▪ Lamb baked in bake paper with kefalotyri cheese, vine leaves, potatoes, lemon and garlic
  or with orzo and gratinated yoghurt crust 
▪ Beef (chest-ribs part) with caramelized mushrooms, dark sweet-sour sauce, served with
  buttered potatoes 
▪ Beef filet with mixed peppercorns, flamed, served with merlot sauce & fresh butter 
▪ Pork tenderloin cooked in bread Rusk, white cream sauce with mozzarella, roquefort cheese
  & cherry sauce 
▪ Prasotigania (Pork belly meat in pan with fried leeks and semi hard cheese) 
▪ Chicken breast filet, curcuma sauce, portobello mushrooms, green apple slices 
▪ Chicken breast filet served sweet potato puree, black raisins, balsamic vinegar & thyme

PASTA & RISOTTO

▪ Pappardelle, white cream, truffle, black trumpets, parmesan
▪ Spaggetini baked in back paper with beef meatballs, tomato, red wine sauce flavored
  with cumin & anis, feta cheese
▪ Black sepia risotto, sepia ink, cuttlefish, mastiha or with octopus & synglino (pork
  tenderloin smoked in olivewood)
▪ Risotto with yellow melon, prosciutto, spearmint & parmesan
▪ Shellfish linguini, with lobster, crabs sauté in orange juice, crayfish, shrimps with fresh tomato- basil sauce &
  season vegetables
▪ Orzo with mussels, spicy feta cheese & dill

SIDE DISHES: Baked potatoes with flavored figs ▪ Baked buttered potatoes ▪ Wild Rice with pine seeds & raisins 
▪ Grilled marinated vegetables ▪ Sweet Potato puree  ▪ Long corn rice with saffron & pomegranate seeds

DESERTS:

▪ Ravani with saffron & lavender semi-freddo cream 
▪ Season fruits sorbet 
▪ Watermelon pie 
▪ Ekmek cantaifi with mastiha cream 
▪ Ice cream mille-feuille with honey rum sauce & roasted almonds
▪ Chocolate tart, mascarpone, red fruits 
▪ Walnut pie with cheese cream & espresso sauce 
▪ Chocolate mastiha cream with milk-rice mousse & white chocolate

More Locations Details

Summer Operations
Greece, Turkey

Winter Operations
Greece, Turkey