Aizu

Crew Profile

Captain Juan Manuel Lima Finozzi

Dear Guest,
My name is Captain J. Manuel.
I was born and raised in Uruguay, very close to the Atlantic Ocean, and with a great love
for water, starting to sail as a kid.
In my youth, I had my first experiences as a sailor on the Río de la Plata, which was the
beginning of my passion for sailing.
When I arrived in Europe more than 20 years ago, I was determined to achieve my dreams
in the yacht industry and develop my skills as a sailor, starting first with my education.
From there, many years later, I started as a deckhand and grew up to become a Captain,
sailing and commanding many types of yachts, mainly classic schooners, sloops, and
catamarans.
I will continue to develop my passion for the sea, sailing, and service in the charter
industry.
Welcome aboard!



Deckhand Quentin Gibson
Hello, I'm Quentin Gibson, an experienced sailor with a passion for the sea and a
commitment to safety.
With extensive experience, including eight months working on a catamaran in South Africa,
I've navigated various waters, honing my skills and fostering a deep respect for the ocean.
Additionally, I've operated tenders, delivering guests alongside the catamaran, further
enriching my understanding of maritime operations.
My motivation stems from a desire to share the joy of sailing while ensuring the safety of
all onboard.
Alongside my sailing endeavours, I've proudly served with the NSRI (National Sea Rescue
Institute), dedicated to saving lives along the South African coast.
Join me for an unforgettable journey where adventure meets responsibility, and every
voyage is an opportunity to experience the beauty of the sea while prioritizing safety above
all else.

Chef Louise Foulon
A Belgian chef , specialized in French cuisine with a Mediterranean touch. I love to work in Greece due to the rich amount and exceptional quality of fresh ingredients. Whether it’s by going to the fresh fishmarket or local fruits and vegetables store, my dishes reflect a deep respect for the culinary traditions of theMediterranean, blended seamlessly with the finesse of French gastronomy. My journey is one of passion and adventure, sailing from port to port. making great food for great people,where each meal is a celebration of life, love, and the endless beauty of the ocean

Stewardess Lizaan
Growing up in the countryside, I was surrounded by horses, camping adventures, and—ironically—lions casually strolling down the streets! My love for the water started early, and it only made sense to combine that passion with my knack for hospitality by becoming an experienced stewardess. With a warm smile and a dedication to making every guest feel special, I bring my unique background and zest for life to the yachting world. Whether it’s ensuring every detail is perfect or sharing a story from my wild up bringing, I'm here to make your time on board truly unforgettable. Can't wait to welcome you aboard!

Sample Menu

Breakfast
Omelette
Scramble eggs with or without vegetables
Bagels with smoked salmon, avocado, rocket salad and truffle cream cheese
Wrapped of scrambled eggs, lettuce, bacon, and truffle cream cheese
French toast with homemade jam
Chia pudding
Crepe or pancakes
Avocado toast with poached eggs and sesame seeds
Cutted fresh fruit
Greek yogurt with musli and honey
Smoothies (fruit depending on clients flavour)
Lunch
Gazpacho
Cesar salad
Greek salad
Quinoa salad with feta, pomegranate and rocket leaves
Mediteranian salad with tomato, cucumber, avocado, red union, fresh coriander and lime juice
Pretty fillet with tomato carpacio, red union and modena reduction
Warm salad made of eggplant with stoved cherry tomatos, with garlic and chipotle, covered with burata and fresh basel
Tartar salmon
Tuna tartar
Beef tarar
Grilled octopus with ajoarriero
Roasted scampi with butter and garlic
Grilled feta
Prawn carpacio
Mussels with mariner sause
Mussels al pernod
Mussels stuffed with spiced rice
Grouper Ceviche
Dinner
Fennel soup
Tomato cream soup
Beetroot soup
Red bell pepper soup
Risotto di Funghi al tartuffo
Sea bass in salt with rosemary and dill
Lamb with wine, herbs and vegetables, Done in the ovens in sealed container
Zucchini pasta with fresh pesto and pine nuts
Battered chicken with cauliflower rice
Belgian stew on base of dark beer with mash potatoes
Sesame crusted tune laying on mango, avocado and cucumber tartar
T-bone served with lava Stone with baby carrot and hummus
Mousaka
Zucchini flower stuffed with white cheese
Orzo with prawns and baby squid and fresh parsley
Dessert
Chocolate mouse
Tiramisu
Oreo cheesecake
Apple crumble
Creme Brulé
Mango merengue
Chocolat coulant with vanilla ice
White chocolate soup with berries
Baklava

More Locations Details

Summer Operations
Greece

Winter Operations
Greece