This Is Mine

Crew Profile

George Psarros
Position: Captain
Nationality: Greek

Captain George holds a Captain certificate and his highly experienced, having begun his career in 2002. He is certified in ship security, fire-fighting, life-saving and medical care as well. He began initially on tug-salvage boats and for the last ten years has been working in the yachting industry. George has extensive knowledge of the Mediterranean Sea and knows all the secret beaches, isolated coves and hidden treasures the Greek islands have to offer! George knowledge and dedicated attention to safety onboard and his excellent leadership skills, ensure a strong and healthy collaboration with his crew, thus guarantees a successful and pleasurable cruise for his guests! He is highly professional, hospitable by nature, with strong communication skills, and speaks English very well.


Name: Silia (Vasiliki) Toli
Position: Stewardess
Nationality: Greek

Silia was born in Drama in 1990. She grew up in Thessaloniki, she finished highschool in 2008. After highschool she studied midwifery in university of Thessaloniki for four years, she was working as midwife in private clinics for eleven years and at the same time she was working as waitress in various restaurants. Since 2020 she started working as stewardess for weekly charters on a S/Y based in Volos. After her 1st successful season she decided that she wants to work on commercial yachts so she took her basic STCW safety courses in merchant marine academy of Michaniona in Thessaloniki. Her passion for detailing and her cheerful character will ensure you a pleasant stay on board. Silia at her free time enjoys going out with friends, she loves yoga and dancing. Also Silia enjoys creating soaps at her mini laboratory.
Spoken languages: Greek, English


Name: Emilia Sotiriou
Position: Chef
Nationality: Greek

Emilia is a talented and creative individual who is passionate about cooking and traveling. She chose yachting because it allows her to combine her love of cooking with her passion for travel. She fell in love with the combination of the wind and the sea, and has been sailing ever since. As a chef, Emilia is dedicated to using fresh and local ingredients to create unique and delicious meals for her guests. She is always up for a challenge and loves to experiment with new flavors and techniques Emilia is willing to take any special requests and considers all specific dietary requirements she may be asked to. She won the third award in the Mediterranea yacht show in 2022. In her free time, Emilia loves to explore new destinations and immerse herself in different cultures. She is always on the lookout for new ingredients and techniques to incorporate into her cooking. With her talent, creativity, and dedication to her craft, Chef Emilia is sure to provide her guests with an unforgettable culinary experience during their sailing trip.


Name: Nikos Stratas
Position: Deckhand
Nationality: Greek

Nikos is a core member of the THIS IS MINE Crew, helping with the smooth running of the yacht and ensuring all guests are well looked after. He loves working with his fellow crew members to create a special atmosphere for charter guests. In his free time, he loves travelling and he speaks Greek and English.

Sample Menu

BREAKFAST

• Milk with cereals
• Platter with seasonal fruit
• Basket with crackers and handmade fresh bread
• Various cheeses and cold cuts with dried fruits
• Butter, jam, honey, hazelnut praline
• Fresh juices: fresh orange juice, fresh mixed juice
• Coffee: Greek, Nescafé, Espresso, French
• Toasts: with ham & cheese or turkey & cheese
• Yogurt with granola, chia seeds, and red fruits

Options with Eggs

• Scrambled eggs with truffle oil and parmesan cheese
• Omelet with cheese
• Omelet with bacon, cheese, pepper, and cherry tomatoes
• Croque Madame
• Croque Monsieur

Croissants

• Mini butter croissant
• Mini chocolate croissant
• Salty croissant with egg, cheese, and sauce béarnaise

MONDAY

LUNCH

Salad: Mixed green salad with fresh peach, nuts, fresh cardamom, baked smoked eel, and passion fruit vinaigrette
Appetizer: Scallops in their shell with passion fruit sauce, fresh mango, and coriander
Main Course: Fresh grouper fillet with mashed celery root, bisque sauce, and dill oil
Dessert: Lemon pie

DINNER

Salad: Baby rocket, baby spinach, Mizuna, sashimi fresh tuna, wakame salad, green tobiko, and vinaigrette soy with sesame oil
Appetizer: Sushi and nigiri plate with soy sauce and wasabi cream
Main Course: Thin salmon fillets baked over flame with asparagus, baby carrots, and king oyster mushrooms with pineapple sauce
Dessert: Chocolate mousse with caramelized hazelnuts

TUESDAY

LUNCH

Salad: Crunchy Santorini cherry tomatoes with fresh burrata and basil pesto cream
Appetizer: Pinsa with fresh tomato sauce, smoked Italian scamorza, chorizo, juicy egg, and truffle oil
Main Course: Original carbonara with smoked guanciale and pecorino romano
Dessert: Tiramisu

DINNER

Salad: Green mixed salad with fresh onion, dill, crunchy croutons, cherry tomatoes, and apple vinegar vinaigrette
Appetizer: Taramosalata with crispy small pita bread
Main Course: Fricassee pagrus fillet and crayfish, lettuce, baby spinach, chives, dill, flavored with yuzu and turmeric
Dessert: Tangerine sorbet

WEDNESDAY

LUNCH

Salad: Traditional Greek salad
Appetizer: Spinach pie with feta cheese and fresh dill
Main Course: Moussaka with fresh veal minced meat and fluffy aromatic béchamel
Dessert: American cheesecake with pecan butter caramel

DINNER

Salad: Baby rocket with black beans, beetroot, katiki Domokou, and lemon vinaigrette
Appetizer: Vegetables sautéed with coriander vinaigrette
Main Course: Shrimp with aioli sauce made from coconut cream and aromatic herbs, served with mashed sweet potato
Dessert: Ice cream with grated cookies and handmade ganache chocolate

THURSDAY

LUNCH

Salad: Caesar with iceberg, croutons, bacon, chicken fillet, and homemade Caesar sauce
Appetizer: Beef tartare with aromatic herbs on roasted bones
Main Course: Handmade mixed grill with premium meats (tomahawk steak, French cut lamb ribs, marinated chicken fillet, ribeye fillet, sausage) served with handmade country potatoes with smoked paprika, truffle oil, and grated parmesan
Dessert: Brownies with ice cream

DINNER

Salad: Mixed greens with nuts, fresh peach, fresh cardamom, roasted goat cheese, and mango vinaigrette
Appetizer: Crispy bruschetta with katiki Domokos, beetroot, and thin slices of jamón ibérico
Main Course: Grilled chicken fillet with sauce made from smoked Metsovone cheese and honey mustard cream, served with baby potatoes
Dessert: Chocolate trunk with dried fruit and strawberry jam

FRIDAY

LUNCH

Salad: Mixed green salad with crispy chicken, carrot flakes, cucumber flakes, baby corn, sesame, and BBQ vinaigrette with sesame oil
Appetizer: Bao buns with crispy panko BBQ shrimp, coleslaw, and spicy mayo
Main Course: Noodles with beef fillet, julienned vegetables, sweet & sour sauce with pineapple, and sesame oil
Dessert: Chocolate soufflé with vanilla ice cream

DINNER

Salad: Mediterranean salad with cherry tomatoes, cucumber flakes, tricolor peppers, fresh onion, caper leaves, mini carob sticks, barrel-aged feta cheese, and extra virgin olive oil flavored with fresh oregano
Appetizer: Tzatziki with pita bread and French fries
Main Course: Wrapped souvlaki with handmade chicken and pork gyro
Dessert: Ravani with ice cream

SATURDAY

LUNCH

Salad: Caesar with juicy chicken fillet, croutons, and handmade Caesar sauce
Appetizer: Handmade country potatoes with smoked paprika, grated parmesan, and fresh black truffle flakes
Main Course: Burger with handmade 100% Black Angus beef, onion rings, truffle mayonnaise, cheddar cheese, bacon, iceberg lettuce, tomato, and fluffy brioche bun
Dessert: Handmade banoffee

DINNER

Salad: Basil quinoa with baby rocket, baby spinach, Florina pepper, fresh onion, fresh coriander, and sesame oil vinaigrette
Appetizer: Sautéed wild mushrooms with white wine, black garlic, truffle paste, Gruyère cheese, and fresh parsley
Main Course: Grilled salmon fillet with aromatic trachana flavored with saffron and parmesan
Dessert: Lime sorbet

SUNDAY

LUNCH

Salad: Mixed green salad with marinated fennel, sautéed hazelnuts, crispy Santorini cherry tomatoes, avocado, beef pastrami, and lime vinaigrette
Appetizer: Crispy bruschetta made from handmade bread with feta cheese cream, chorizo sausage, black garlic, and smoked paprika
Main Course: Ribeye fillet with porcini mushroom sauce, truffle paste, crispy cherry tomatoes, Amfilochia Graviera cheese, and truffle oil
Dessert: Rice milk cream with caramel crust and fresh blueberries

DINNER

Salad: Mixed green salad with orange, dill, avocado, crispy Santorini cherry tomatoes, flame-grilled smoked eel, and passion fruit vinaigrette
Appetizer: Smoked salmon rolls with cream cheese, lime zest, fresh onion, chopped dill, served with roasted two-color sesame seeds and soy sauce
Main Course: Spaghetti with lobster in fresh tomato sauce, extinguished with Martini Bianco, and black caviar
Dessert: Lemon mousse with macaron pieces and burnt meringue

More Locations Details

Summer Operations
Greece, Turkey

Winter Operations
Greece, Turkey