Sunliner X

Crew Profile

CAPTAIN: Benoît TETAUD
French, Spoken languages: French native; English

Captain Benoit has gained experience as a captain on both sailing and motor charter yachts. He has extensively cruised the Mediterranean and the Caribbean. After spending 4 years on yachts such as Sirena A and the Leopard SKS, Benoit joined SUNLINER X in 2006. A family man, very good with children; he has a great sense of humour as well as a discrete personality and a professional eye. Benoit is also a qualified engineer. He is a real “can do” captain that will go out of his way to please guests and help them discover all the best spots.

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FIRST OFFICER: Jean-Burt (JB) Dadula
French, 36 years old

Spoken languages: French & English fluent, Tagalog fluent
On board Sunliner X since 2024 Jean was born in the South of France with roots from the Philippines. Jean entered the yachting industry in 2008, and was previously among this industry from his family who were already working in the yachting. He developed a real passion for the hospitality and the yachting industry thanks to his parents. He started as a deckhand on several vessels (M/Y ETAMIR, M/Y SPLENDIDA) then, Jean worked 4 years on the M/Y SVEA 27m as mate engineer and 9 years on the M/Y SVEA 34m as deck engineer which proves his motivation to evolve in the industry and serve clients to his best. Jean is thrilled to talk to guests and see them happy throughout the fun they have on board and the new places they discover thanks to the chartering experience. He is really focussed on helping his co-workers and has really good relationship with his colleagues, which benefits the guests to get a dedicated service.
When Jean is not on board, he likes to travel, play basketball, make photographs and drone videos.

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CHEF: Billy PEPPE
French, Spoken languages: French native, English, basic Italian
French, 27 years old

Trained at the prestigious National Conservatory in Arts & Crafts in Paris and Dunkirk, Chef Billy worked in several luxury hotels and restaurants, notably in the Four Seasons Hotel in Megève, at the Intercontinental in Paris as well as in private 5-stars chalets in Val d’Isère. After his experience in the hotels and as private chef, he joined the yachting industry recently in 2020 on board of M/Y YVONNE (28 meters), following his passion for the sea and teamwork. Indeed, Chef Billy finds that fishes are an incredible product to work with and loves the Mediterranean’s and French’s cuisine. Invested in his work and rigorous, Billy likes to surprise his guests with an outstanding dish presentation as well as preparing freshly fished sea products.
In addition, Billy also likes to fish, motorcycle and exercise in his spare time.

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CHIEF STEWARDESS: Ilona LETOCART
French, Spoken languages: French & English fluent; Spanish basic
27 years old

Ilona started out on yachts as day worker in New Zealand. With her 3 charter seasons on M/Y DREAM (60 meters) followed by M/Y KOLAHA (63 meters) as stewardess, she has acquired all her knowledge from the experienced and professional Chief Stewardess she followed since her beginnings in the yachting industry back in 2018.Ambitious and willing to succeed, Ilona will do her best to give an unforgettable time on board with a smile. Discreet, rigorous and honest, she adapts herself to the guests. Ilona joined M/Y SUNLINER X in May 2022.
Ilona likes to read, go to museums, travel, hike, bike and dive while not on board.

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STEWARDESS: Emily Sierra-Pendergrast
21 years old
Spanish/British
Spoken languages: French – English - Spanish

Emily recently started working in the yachting industry.
She shows empathy towards her guests needs. She takes care of them, knowing their preferences and always keep a happy environment onboard. Emily will make their gests having an unforgettable stay. She is attentive, shows problem solving skills, and she is a strong team player.
When she is not on board, Emily practises pilates, yoga, snowboard, and she likes reading and travelling.



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DECKHAND: Matis AMAGAT
French Spoken languages: French, English intermediate
23 years old

After 5 months working as a docker in Antibes harbour, Matis started to work in the Yachting Industry. He worked on the chase boat Numarine and M/Y Kolaha (private yacht 63m) in the south of France during 2 years, sailing in Spain, Balearic Islands, Corsica, Italy and Sardinia. Matis is always willing to help the crew, and make sure that customers are always satisfied. He pays attention to the smallest details. Matis likes being outside all day, never having the same workplace, and discover every day a different landscape. He is a dynamic deckhand always ready to help.
In addition, Matis likes practising surf, ski, wake surf, motorcycle. He also likes travelling and the van life.

Sample Menu

Day 1

Lunch

• Seafood salad and Lebanese cucumber remoulade. Mango and Yellow Pepper Coulis

• Pan-seared Duck Magret, pea puree and young spinach salad with a purple mustard duck jus

• Marinated strawberries and creamy lemon mascarpone

Dinner

• Seasonal vegetable terrine and greens

• Roasted monkfish, eggplant caviar and crunchy shaved fennel, thyme and tomato broth

• Pistachio and raspberry Ile Flottante

Day 2

Lunch

• Local farmer’s vegetable gazpacho

• Pan-seared sea scallops, crushed potatoes and herb salad

• Coco and mango panna cotta

Dinner

• Ham and parsley terrine with a Port and shallot chutney

• Steamed striped sea bass, prima vera carnarolli risotto

• Chilled local fruit soup

Day 3

Lunch

• Tuna tartar and creamy spicy avocado

• Pan-seared beef Rib-eye steak, cocotte of young vegetables, green peppercorn jus

• Mixed berry Mille Feuilles

Dinner

• Classic lobster bisque with croutons

• Roasted veal tenderloin, green asparagus and morels

• Chocolate financier

Day 4

Lunch

• Stuffed zucchini blossom and heirloom tomato salad

• Roasted rack of lamb, local vegetable ratatouille, Savory and lamb jus

• Fresh fruit stuffed watermelon and lime sorbet

Dinner

• Lobster Caesar salad

• Pan-seared tuna steak, herb Taboule and sweet pepper coulis

• Lemon tart

Day 5

Lunch

• Poached asparagus and organic egg Parfait with Hollandaise sauce

• Pan-seared filet of sea bream, sweet and sour eggplant, cured lemon coulis

• Watermelon tartar and mango sherbet

Dinner

• ‘Catch of the day’ fish ceviche, fresh coriander and lime

• Roasted beef Tenderloin, rosemary fingerling potatoes and a Port jus

• Twice-baked chocolate soufflé with pistachio ice cream

Day 6

Lunch

• Candied beetroot, goat cheese and walnuts and lambs-leaf salad

• Poached cod, sweet peas à la Française, bacon coulis

• Fruit Bavarois and freshly baked madeleine

Dinner

• Curry crab egg cocotte

• Homemade duck leg confit, creamy polenta with a cherry and duck sauce

• Pistachio crème Brulee

Day 7

Lunch

• Warm octopus salad with coco beans, tomato and lemon – herb dressing

• Crispy crab cakes, crunchy vegetables and light tartar sauce

• Homemade Baked Alaska

Dinner

• Tomato and mozzarella thin tart, seasonal leaves and basil oil

• Braised filet of turbot, Provencal vegetable bayaldi with a lemon and olive jus

• Fruit capriccio, vanilla ice cream and a sweet basil coulis

More Locations Details

Summer Operations
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Operations
W. Med -Riviera/Cors/Sard.