Zorba Cat

Crew Profile

Captain - Greg
Being born just by the seaside, Greg has been sailing all his life. When he was younger, he was racing in regattas as a part of the professional Polish sailing team, where he gained the experience to cope with every possible weather condition and learned to overcome any difficulties. He has sailed thousands of miles on different seas and oceans. We could risk the statement that he has spent more time on the water than on land, but who’s counting, right?

Seventeen years ago, he gave up his role as director of a big international company and started to live on his boat permanently, organising commercial sailing trips. He realised that life is too short to spend it in the office, and the world is too beautiful to leave it unexplored. He crossed the Atlantic many times, both ways, and since then counts his “job” as a professional skipper.
Greg is an International Sailing School Association (ISSA) instructor with the possibility of issuing a skipper certificate as well as a captain with no limits and an instructor accredited by the Polish Sailing Association. Having Greg as their captain, guests will experience his remarkable sailing and mooring skills and surely feel safe in any weather conditions.

Chef - Aga
A film producer in “previous life," joined Greg eight years ago when she came for a sailing holiday on board’s Greg’s boat and never left! Since that moment, it has been her job to take care of all guests and make them feel at home – something she’s certainly a natural at. She will show guests all the hidden gems, take care of all the logistics around the trip, and solve any issue that may occur. She will explain what each island has to offer, as well as recommend the best viewpoints and local spots. Her enthusiasm to give guests the best high quality sailing experience on Zorba Cat is unquestionable, and her love of Greece from the water is truly infectious!

Aga is the chef on board cruises. Guests can expect delicious, healthy, fresh, and truly local meals (often said to be the reason for returning on board Zorba Cat). The products used on board are organic, some of them homemade, while others are bought at local fresh vegetable and fish markets or come directly from local friend’s gardens. Aga, using her nutrition knowledge, will do her best to provide healthy, mouth-watering meals that not only influence the body's well-being but also feed the soul.
Her motto: from the farm to Zorba's table!!! She uses healthy/local food for preparing healthy (and delicious) local meals by not using inflammatory products like processed foods, white sugar, white flour, flavor enhancers. She cooks only with olive oil, coconut oil or ghee (no pro-inflammatory oils like sunflower) and limits glucose spikes in meals (to prevent/fight diabetes) etc. Aga uses FETA cheese made by her friends mother from her own goats milk, and in general it is a pleasure for her to accommodate any dietary needs, as she knows what it means to live gluten free.

Deckhand: Tomasz Łukaszewski

Tomasz is a 45 years old individual from Poland and is the experienced deckhand to complete the crew on Zorba cat. He speaks fluent English and brings a wealth of sailing expertise to the team. With two decades of seasonal work on various sailing vessels, including Zorba cat, he has proven himself to be a reliable and dedicated deckhand. His calm demeanor and hard-working nature make him an easy-going presence on board, always committed to ensuring the comfort and safety of everyone on board. His impressive sailing resume includes crossing the Atlantic as a deckhand on a sailing yacht and numerous deliveries across the Mediterranean. Additionally, he has extensive sailing experience in the Caribbean, Cabo Verde, the Mediterranean, and the Baltic Sea. Having been friends with Greg and Aga for the past 16 years, we are confident that he is a valuable and trustworthy addition to the crew.

Sample Menu

Day 1

Lunch

Greek salad with a secret twist, organic vegetables, and homemade goat’s feta cheese

Greek mezze (hummus, stuffed vine leaves, tzatziki, local olives, aubergine dip), fresh bread

Cheese platter with local figs or fig jams (depending on the season)

Homemade marinated anchovy in olive oil and vinegar

Dessert

Watermelon ice cream dipped in chocolate

Dinner

Quinoa salad with avocado, beetroot, sheep and goat cheese, roasted nuts and seeds

Tuna steak with teriyaki sauce / Cauliflower steak with chimichurri on creamy butter bean puree

Dessert

Homemade raspberry chocolates

Day 2

Lunch

Sweet potato baked in the oven with pistachio pesto, feta, and pomegranate

Bruschetta with Cherry tomatoes with red wine, balsamic vinegar, mizithra soft cheese and fresh basil

Salad with shrimp, mango, and avocado

Dessert

Bounty dates dipped in dark chocolate

Dinner

Green salad with olive oil, lemon and olives

Flame-grilled chorizo

Zucchini stuffed with lamb and vegetables baked in the oven

Dessert

Crisp carrot cake bites

Day 3

Lunch

Roca salad with roasted pumpkin, beetroot, goat cheese, orange, nuts and seeds, and secret vinaigrette

Nori wrap with salmon, avocado, carrot, cucumber, and philadelphia cheese

Dessert

Greek yogurt peanut butter ice cream

Dinner

Caprese salad with fresh basil and local sheep and goat cheese

Aubergine stuffed with shrimp in mango sauce

Dessert

Raspberry cups

Day 4

Lunch

Spinach, blueberries, pear, blue cheese, walnuts, and cherry tomato

Melon, parma ham rolls with pistachio

Shrimp sauté with garlic, chili peppers, olive oil, and butter with fresh baguette

Dessert

Homemade truffles

Dinner

Homemade Fava beans with caramelized onion and capers

Taco cabbage beef tostadas with guacamole/salmon in almond flakes from the oven with ghee

Dessert

Seasonal fruits crumble

Day 5

Lunch

Watermelon, feta, and fresh mint salad

Michelin-starred pasta with Fresh cherry tomatoes, olive oil and basil

Dessert

Chocolate fudge bars

Dinner

Dakos salad

Grilled seabream or seabass with rosemary-roasted potatoes

Dessert

Traditional Polish apple pie

Day 6

Lunch

Lettuce wraps with tofu and avocado

Vegetable curry with shrimp, coconut milk, and jasmine rice

Dessert

Rafaello cake

Dinner

Grilled vegetables with fig balsamic

Sardines from the oven/grill

Dessert

Rice paper pop tart with blueberries

Day 7

Lunch

Roasted green peppers stuffed with fresh local cheese

High protein beetroot quinoa tacos with shrimp

Greek dips: taramasalata, aubergine salad (melitzanosalata) and spicy cheese sauce with homemade almond bagels

Dessert

Fresh fruits dipped in chocolate

Dinner

Greek Horta (wild greens)

Grilled halloumi with tomato chutney

Octopus stifado with red wine

Dessert

Pistachio baklava/cinnamon cream pie (bugatsa)

More Locations Details

Summer Operations
Greece

Winter Operations
Greece