Looma

Crew Profile

CAPTAIN: Jocelyn GUILLE
Nationality: French
Diploma: Captain 500 GT Sailing and Motor Yachts - Safety and Medical certificates - Open Waters PADI Diver
Spoken Language: French, English, Italian, Spanish

With over 20 years of experience as a professional Captain on luxury yachts, either sailing and power, Jocelyn has managed many commercial charters in Mediterranean and Caribbean seas. Jocelyn is an ocean lover with a total of 18 Atlantic crossings and 3 Pacific passages.
While focusing on safety of passengers, Jocelyn always ensures a very enjoyable time for the guests creating a great spirit on board.

Jocelyn with his positive and passionate personality will make your stay an extraordinary experience, sharing with you the most sublime places he knows.
When he is not sailing, Jocelyn’s favorite sports are Kitesurfing, Windsurfing, racing regattas, mountain cycle bike and winter ski.


CHEF: Sam AMAR
Nationality: Seychellian
STCW
Language: English

My name is SAM AMAR, and I am 23 years old. I was born and raised in the stunning Seychelles, on a small island surrounded by the sea.

My culinary journey began at 15, and by 17, I was working as a Commis chef.
To refine my skills, I attended the Seychelles Tourism Academy, where I earned my diploma.
My career then took me to France, where I worked on various luxurious yachts, including the ZYLKENE catamaran, and in an exclusive villa in Megève. I also served as the chef on summer breeze yacht and spent two seasons on the 32-meter SUNREEF IPHARRA.

Recently, I was the chef on the 62-meter sailing yacht BABOON, navigating and cooking through the Mediterranean and Caribbean seasons. These experiences have honed my skills and fueled my passion for extraordinary culinary experiences.

Now, I am thrilled to join LOOMA, where I look forward to creating unforgettable holiday experiences for her guests. With my expertise in international cuisine and hospitality, I aim to craft exceptional dining moments that will make every guest's stay truly magical.
I’m also interested in wing foil diving and surfing


STEWARDESS: Daniele DORNIER - Dany
Nationality: French
Diploma: STCW
Spoken Language: French, English, basic Italian

After school, I spent 2 years in America as an « Au pair » to learn the english langage.
I joined the Superyachting industry in 2003 and I have since worked on prestige private charter motor yachts and sailing vessels.
I bring an impressive 15 years of hospitality, management , yachting experience and also private luxurious villas on the french Riviera.
I did one transatlantic passage , many Caribbean and Med seasons, I embrace every challenge with an enthousiasm, always ensuring that I deliver exeptional service with a geniune warmth.
In my free time, I enjoy cooking and traveling around the world.

Sample Menu

SAMPLE MENU by Sam AMAR

DAY 1

BREAKFAST (Continental)

Freshly baked croissants and pain au chocolat

Assorted gourmet cheeses and cold cuts

Seasonal fruit platter

Greek yogurt with honey and granola

Freshly squeezed orange juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Lobster bisque with crème fraiche

Main: Grilled seabass with asparagus and hollandaise sauce

Side: Truffle mashed potatoes

Dessert: Raspberry sorbet with fresh mint

DINNER

Starter: Seared scallops with pea purée and pancetta

Main: Beef tenderloin with wild mushroom risotto and red wine reduction

Side: Roasted root vegetables

Dessert: Chocolate fondant with vanilla bean ice cream

DAY 2

BREAKFAST (Continental)

Artisanal bread selection with butter and preserves

Smoked salmon with capers, red onion, and lemon

Avocado toast with poached eggs

Fresh fruit smoothies

Freshly squeezed grapefruit juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Tuna tartare with avocado and lime

Main: Mediterranean prawn salad with quinoa and lemon vinaigrette

Side: Garlic and herb focaccia

Dessert: Lemon tart with meringue

DINNER

Starter: Foie gras with fig jam and brioche

Main: Rack of lamb with rosemary and thyme jus

Side: Dauphinoise potatoes

Dessert: Crumble with a hint of lavender

DAY 3

BREAKFAST (Continental)

Danish pastries and muffins

Selection of cured meats and cheeses

Sliced tropical fruits

Bircher muesli

Freshly squeezed apple juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Caprese salad with heirloom tomatoes and burrata

Main: Grilled swordfish with citrus salsa

Side: Saffron rice

Dessert: Tiramisu

DINNER

Starter: Duck confit with orange glaze

Main: Lobster tail with drawn butter and garlic lemon sauce

Side: Grilled asparagus with parmesan

Dessert: Panna cotta with mixed berry compote

DAY 4

BREAKFAST (Continental)

Bagels with cream cheese and lox

Freshly baked scones with clotted cream and jam

Fruit salad

Chia seed pudding

Freshly squeezed carrot and ginger juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Caesar salad with anchovies and parmesan

Main: Chicken Milanese with arugula and cherry tomato salad

Side: Polenta fries

Dessert: Mango sorbet

DINNER

Starter: Burrata with prosciutto and balsamic reduction

Main: Filet mignon with béarnaise sauce

Side: Grilled zucchini and squash

Dessert: Apple tarte tatin with vanilla ice cream

DAY 5

BREAKFAST (Continental)

French toast with maple syrup and berries

Charcuterie board with assorted meats and cheeses

Mixed berries with mint

Almond croissants

Freshly squeezed mixed berry juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Shrimp cocktail with spicy aioli

Main: Nicoise salad with seared tuna

Side: Crusty French baguette

Dessert: Pavlova with passion fruit and kiwi

DINNER

Starter: Oysters on the half shell with mignonette sauce

Main: Duck breast with cherry reduction

Side: Creamy polenta

Dessert: Chocolate mousse with raspberries

DAY 6

BREAKFAST (Continental)

Quiche Lorraine

Selection of gourmet cheeses

Assorted berries and grapes

Toasted brioche with honey and butter

Freshly squeezed pomegranate juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Heirloom tomato and basil bruschetta

Main: Grilled shrimp skewers with lemon herb butter

Side: Couscous salad with roasted vegetables

Dessert: Profiteroles with chocolate sauce

DINNER

Starter: Beef carpaccio with arugula and truffle oil

Main: Seared sea bass with caper butter sauce

Side: Ratatouille

Dessert: Cheesecake with berry coulis

DAY 7

BREAKFAST (Continental)

Eggs Benedict with hollandaise sauce

Assorted pastries and muffins

Fruit kabobs with yogurt dip

Smoked trout with dill and lemon

Freshly squeezed watermelon juice

Selection of fine teas and freshly brewed coffee

LUNCH

Starter: Gazpacho with fresh basil

Main: Grilled chicken Caesar wrap

Side: Sweet potato fries

Dessert: Strawberry shortcake

DINNER

Starter: Crab cakes with remoulade

Main: Chateaubriand with béarnaise sauce

Side: Gratin dauphinois

Dessert: Mille-feuille with vanilla pastry cream

More Locations Details

Summer Operations
Croatia

Winter Operations
Caribbean Leewards, Caribbean Windwards