Aurelia

Crew Profile

Captain: Giannis Aggelopoulos

Captain Giannis, born in 1976 in Greece, is a seasoned professional captain with over 20 years of experience navigating the Greek seas. Over the years, he has worked with various charter companies, serving as both a freelance and permanent skipper on luxury yachts, most notably on the S/Y New Horizon 3 for 3 years. He holds licenses for both sailing and motor yachts and is also a certified sailing instructor. Beyond his sailing expertise, Giannis possesses extensive technical knowledge, gained from years of maintaining boats during the winter months. His experience spans single hulls, catamarans, and motorboats of all sizes, and he is proficient in facilitating a wide range of watersport activities for his guests. As a skipper, Giannis excels in leadership, consistently supporting and inspiring his team, maintaining professional consistency, and communicating effectively with his guests on board. He is highly adaptable, tailoring itineraries to suit his guests' preferences, and works seamlessly with his crew to ensure a memorable sailing experience. Fluent in both Greek and English, Giannis is dedicated to providing exceptional service and unforgettable voyages on the open sea.

Chef: Goerguiev Nikolaev Krasimir

Chef Krasse is thrilled to welcome guests aboard the catamaran Aurelia. With over 15 years of culinary experience, Krasse has honed his craft in some of London's most renowned restaurants and hotels, bringing a wealth of expertise across a diverse range of cuisines. His commitment to creating memorable dining experiences ensures that guests' culinary journeys aboard will be truly exceptional.
For Krasse, being a chef is much more than preparing meals—it's about evoking emotions and creating sensory experiences that elevate the dining process. He believes in the Art of Senses, where each dish is designed to engage not only the palate but also the heart and mind.
Throughout his career, Chef Krasse has had the privilege of traveling and working in various corners of the globe, including England, America, Cambodia, Tanzania, and France. These diverse experiences have allowed him to master a wide array of authentic cuisines, adding depth and variety to the menu.
In addition to his culinary skills, Chef Krasse integrates sports nutrition into his creations, drawing inspiration from his own background as an athlete. This allows him to offer balanced, health-conscious meals that don't sacrifice flavor or enjoyment. Krasse is committed to delivering not just a meal, but a full, immersive dining experience that will enhance every moment of the voyage aboard Aurelia.

Deck/Stew: Yasmin Basrieva

Sample Menu

Breakfast

Teas-Blends of Herbs - Top quality Coffees
Smoothies

Orange, Banana, Apple, Grapefruit
Jams

 Apricot, Pear, Apple, Tomato, Fig
Homemade Cakes

 Chocolate-Vanilla, Carrot, Apple, Lemon
Croissants: Butter, Chocolate
 
Pies

  Spinach Pie, Cheese Pie,
Breads

 White, Black, Brioche, Gluten Free
Pancakes

  Peanut Butter, Banana & Honey, Maple syrup
Smoked Salmon, Bacon
Cheeses

 Blue, Gouda, Emmental, Feta, Goat, Cheddar
Cold Cuts

Turkey, Ham, Prosciutto,  Salami, Mortadella
Fresh Fruit

 pineapple, cherries, melon, watermelon, apricots, peaches

Nuts

 almonds, walnuts, hazelnuts
Cereals

 oats, chocolate, honey, cornflakes

Dairy

Milk, Almond Milk, Strained Yogurt, Goat Yogurt
Eggs

Omelet, fried, poached, scramble, boiled

Lunch

King Prawns with Lemongrass Ginger Cherry Tomatoes on Sweet potato puree

Homemade Aurelia Fish burger in a Brioche ban

Chicken and Lemon Stir fry

Soy sauce Beef and sweet Pepper Skewers with Stuffed Courgette Flowers

Spinach & Gorgonzola Tartlets with spicy fig Chutney

Grilled Steak with Saffron Cauliflower and baby onions

Catch of the Day Blackened Fish Taco & roasted potato wedges, tomato and basil Aioli

Seared Tuna with Spinach Polenta cakes

Classic Moules Mariniere with Garlic bread & Parsley

Starters

 Ceviche, Plantin chips & coriander parmesan Balls

Peruvian ‘Conchitas a la Parmesana’

Salmon Tartare with Avocado & Shrimp

Courgette & Sweet Potato cakes with onion Chutney

Watermelon & Cucumber Gazpacho with Goat cheese & Brioche croutons

Thai Beef Salad with Mango Salsa

                                     Beetroot Houmous & crudities and homemade pita

Salmon Ceaser

Main Courses

Pan-fried  duck breast with soy honey glaze, pak choi and coriander rice

Scallops & Truffle Risotto with pea shoots and rocket

Homemade Veal Meatball Tagliatelle & Sundried tomato bread

Classic French Lobster Termidor with garlic Green Beans

Iberico wrapped stuffed Feta Chicken Breast with Parisienne Potatoes

Homemade Pumpkin Gnocchi with Saffron Butter & nettles  

Moroccan Tagine

Grilled Sea Bream Fillet with Jerusalem Artichoke puree & glazed baby carrots

Deserts

Ouzo & Saffron Panna Cota with berry coulis

Tart Tatin

Lemon & Lime Cheesecake

Chocolate Almond Brownie

 Strawberry Tiramisu

Classic Baked Alaska

More Locations Details

Summer Operations
Greece

Winter Operations
Greece