Scorpios

Crew Profile

CREW PROFILES, MS SCORPIOS

Welcome aboard MS Scorpios, a yacht filled with experienced and passionate professionals who share the same philosophy – to go above and beyond for their guests and create memorable experiences. Every crew member has extensive experience in the yachting and hospitality industry. Another unique aspect of this crew is that there are three brothers aboard and most of the crew have known each other for years, this creates a genuinely warm atmosphere that guests feel. With her innovation and design, MS Scorpios and her crew aim to deliver an unparalleled yachting experience.

ARMANDO MLINAR
Armando has been at sea for 21 years. Like most captains, he started as a deckhand learning everything about boats, and worked his way up to Captain. For the last four years, Armando has been a Captain aboard mini cruisers for up to 40 passengers, sailing the Adriatic. Armando is excited to step aboard MSY Scorpios as Captain because he is always looking for ways to grow and evolve, and this felt like the next opportunity and challenge. Armando is known widely for his infectious positive attitude; this energy is felt by guests and creates a brilliant team energy on board. Armando is passionate about showing his guests the best of Croatia, and loves sharing local stories and history with his guests. Besides a life at sea, Armando has two children, loves sports, and plays guitar. Armando also speaks four languages – Croatian, English, German, and a little French. Guests will feel welcomed and well taken care of with Armando as their Captain.

FRANE BADROV, CHEF
Frane brings an extensive culinary background to SCORPIOS. Graduating from culinary school, he has continued his education over the years with numerous courses, including Master Classes in pastry and molecular gastronomy. With 17 years of experience across restaurants in Croatia and Europe, Frane is a chef committed to ongoing education, frequently travelling to explore new cultures, cuisines, and to work with other chefs.
Over the years, Frane has worked in several Michelin-starred restaurants around Europe to gain even more experience. Frane’s vast knowledge and repertoire allows him to cater to all guest preferences. Frane loves working on a yacht because it gives him freedom to create, the ability to use the best quality ingredients, and he loves the intimate setting which allows him to curate menus for his guests.
As a chef, Frane is in constant communication with the guests, from presenting his food, to talking daily to ensure that his guests are satisfied. Frane is a hard worker, he is meticulous, well-organised, and a brilliant team player with a calm demeanour.
Frane’s goal is to continue to work for Tramontana yachts, and help it become the no.1 charter fleet in the world.


STIPE STEVIC
Stipe studied at the Maritime faculty in Split and has been working at sea since he was 16, ‘learning the ropes’ on local boats, following in his father and grandfather’s footsteps. Stipe has more than a decade’s worth of experience on local ships and yachts. He loves this industry because he loves meeting new people, working in a team, traveling to new destinations, and being in an environment where he can constantly learn. Stipe considers himself a calm character who is hardworking, loyal, and diligent. Stipe’s ambition is to be a Captain one day. When he isn’t working, Stipe still loves everything connected to the sea from swimming to spearfishing and scuba diving; on land, he plays basketball and loves being out in nature.

IVAN TOMAS, SOUS CHEF
Growing up by the sea and with his family owning a 22-metre yacht, a career in yachting was a natural choice for Ivan. As he puts it, “this job chose me.” During his 8 years in yachting, Ivan has been a deckhand, waiter, helmsman, and chef, highlighting his passion for learning. However, it is cooking which truly has his heart. Before yachts, Ivan was a waiter and chef at a well-known local Konoba. Ivan’s love and inspiration for cooking comes from his father. While he prefers to cook traditional Croatian cuisine, he loves learning, which is why he has taken a Sous Chef position. Based on his work experience and playing sports for 20 years, Ivan is a team player, dedicated and diligent in everything he does. With a charismatic and upbeat personality, Ivan adds to a positive team atmosphere. When he isn’t in the galley, you will find Ivan playing basketball or football, and during winter he loves snowboarding. Ivan has a flair for languages being fluent in English and Luxembourgish, and he has basic knowledge of French and German.

VJEKO ĆELEPIROVIĆ, CHIEF ENGINEER
Vjeko finished his diploma in electrical engineering and has been working along the Dalmatian coast on various ships and vessels for almost a decade now. In all his roles, Vjeko was involved with all aspects of the ship, from tender driving and repairs, to navigation, engine maintenance and all other exterior responsibilities. Vjeko has a very calm demeanour, is a team player and has excellent communication and organisation skills. Vjeko views joining Scorpios as a huge step forward in his career, and he is looking forward to a fantastic season aboard.

IVAN VULETIĆ, DECKHAND
Ivan’s original vocation was Electrical Mechanics, he spent some time working in this field servicing and detailing cars before he ‘accidentally’ entered the yachting industry. Initially considering yachting a temporary endeavour, Ivan quickly fell in love with the industry, and now he enters his 7th season aboard. Ivan has worked aboard mini cruisers to luxury yachts (50 m), where his knowledge and attitude has consistently marked him as a valuable crew member. Ivan thrives in the dynamic environment of yachting, relishing the constant learning opportunities and chance to meet new people. Ivan’s long-term goal is to become Captain one day, so he is thrilled to join the passionate and experienced crew aboard yacht Scorpios. On or off the yacht, Ivan is always active with a diverse range of interests that include football, motocross, kickboxing, skiing, and hiking.

KRISTINA FILIPOVIĆ, CHIEF STEW
Kristina was born and raised by the sea, so it was only a matter of time before she was drawn back to Dalmatia to pursue a career in the yachting industry. With 10 years of experience in hospitality, including restaurant management, Kristina has developed an impressive skillset. Kristina spent several years working in Germany, ultimately being promoted to Restaurant Manager, which speaks to her hardworking attitude, attention to detail, and passion for providing excellent customer service. Kristina joined Scorpios in 2023 and proved herself to be a brilliant 2nd Stewardess, and so she was easily promoted to Chief Stew this season. Kristina is cares deeply about the guest experience, so guests will feel well taken care of by Kristina and her team. When she’s not working, Kristina enjoys painting, writing, music, and cooking. Already fluent in English and German, Kristina is currently studying Italian.

LJUBICA KOVAČEVIĆ, 2nd STEWARDESS
Ljubica graduated from teacher’s college yet has crafted a unique and dynamic career path. With a background in teaching and hospitality, Ljubica has integrated these passions by working as a substitute teacher in winter and transitioning to yachting in the summer months. Her robust hospitality experience is underscored by completed courses in cocktails and bartending, coupled with management experience. Ljubica is sociable, optimistic, and a diligent worker who approaches everything with a smile. Her collaborative spirit thrives in a team environment, and she consistently goes the extra mile for her guests. These qualities made Ljubica the obvious choice to join Scorpios as 2nd Stew. Ljubica is fluent in English, Spanish, and French. In her spare time, she loves drinking coffee with friends, sports, learning languages, and writing.

LARA BARTULOVIC, 3RD STEWARDESS
Lara joined Scorpios in 2023 as the youngest crew member, but she quickly proved herself to be professional and hardworking with a brilliant team spirit. Lara has worked in bars and restaurants from a young age, combined with her Maritime school Nautical studies, a career in yachting was the next step. Lara has a natural drive to learn and improve, she thrives in environments which challenge her and where she can learn new skills. Lara also understands the importance of customer service and gives everything to ensure the guests have the best experience. Guests will instantly feel her sweet and sincere nature. In her spare time, Lara enjoys playing the guitar, being out in nature, and meeting new people and cultures.

TINA MARCIC, HOUSEKEEPING
After finishing Hospitality studies, Tina chose to major in Management at the Maritime College – “I chose the yachting industry because I feel tranquillity at sea.” Tina joined Scorpios in 2023 with four years’ experience in housekeeping aboard 40-passenger mini cruisers. Tina has a strong work ethic and guest-first approach, she is intuitive and attentive and loves taking care of the small details that make a guest’s experience memorable. Tina loves being a part of a team that is harmoniously working together with the same aim. Tina wants to continue to learn and grow a lasting career in the yachting industry. Tina is fluent in English, loves the idea of a new adventure, meeting new people and still has many exotic places on her bucket list that she wishes to visit. Tina is looking forward to her second season aboard Scorpios.

Sample Menu

SAMPLE MENU 1

Breakfast 

Continental breakfast with variation of eggs and smoothies

Focaccia selection

Strawberries tart

Lunch 

Homemade tagliatelle in bisque sauce with Adriatic scampi, zucchini and ricotta foam

Dryage ribeye on rocket salad, olive oil, parmesan cheese and aceto balsamic caviar

Mixed leaves salad, cous-cous, cucumber and pear puree

Choux with lemon and pistachio cream (for vegan same just vegan version)

Dinner 

White fish ceviche, roast peppers coulis, apple puree

Halibut wrapped in kale with sprouted cauliflower and brown butter lemon sauce

Deconstruction of a 'Splitska Torta' (traditional cake from Split)

SAMPLE MENU 2

Lunch 

Octopus carpaccio with apple and ginger caviar

Mixed leaves salad with green and black olives duxelles and sundried tomato pesto

Homemade agnolotti stuffed with fresh cheese in fish velouté sauce

Roast beef marinated in olive oil and aceto balsamic, and cow cheese foam Limoncello tiramisu

Dinner 

Beef tartar with horseradish cream, pickled radish and buckwheat popcorn

Black angus tenderloin with green peppercorn sauce, smoked mushroom, stuffed zucchini,
beef jus with balsamic wine reduction, tomato confit in basil oil

Caramel trinity symphony with notes of pear and cardamom

Vegan 

Smoky mushroom stuffed with walnut and crispy herby breadcrumbs

Butternut squash risotto with leek and spinach

Pineapple and Thai basil ginger sorbet

More Locations Details

Summer Operations
Croatia

Winter Operations
Croatia