Irene

Crew Profile

Name: Konstantinos Papamakarios
Position: Captain

Cpt. Konstantinos was born in 1979 and holds a Yachtmaster Offshore Diploma from the Royal Yachting Association, a Speedboat License as well as he has graduated from Deree College, holding a degree in Marketing Management. He is a very skilled personality who stands out for his integrity and hard working manner. Cpt. Konstantinos has an extensive professional experience for more than 20 years. His passion for his job, his excellent communication skills and his enthusiasm to show to the guests the best spots of the Greek islands will ensure an unforgettable cruising experience. When not working, he likes going to the cinema and sailing. Speaks Greek and English.
Previous work experience: M/Y CATHERINE II (Princess 65’), M/Y SANTA ELENA (Possilipo 95’), M/Y SEADOG (Ferretti 800), Pershing 62’

Name: Charalambos Mavroudis
Position: Chef

Charalambos was born in 1974 and holds a Diploma in Culinary Arts from the Higher School of Tourism Professions of Anavyssos as well as he has completed a training in Argentinian Cuisine in Argentina. With over 25 years of experience, Charalambos followed an impressive career path at some of the most prestigious luxury hotels and restaurants, bar kitchens, yachts and television shows in Greece and abroad. He is a member of the Chef Club Athens and in the past, he has additionally, worked as a Culinary Arts Instructor. Charalambos has a strong passion for travelling and discovering new cuisines and recipes. Selecting the finest ingredients, he will prepare innovative and delicious meals for the lucky guests. He has a wide knowledge of different cuisines such as Mediterranean, Argentinian, Mexican and German and he excels in the preparation of fish dishes. When not working, he enjoys visiting food fairs and diving. Speaks Greek, English and German.

Name: Nataliya Savka
Position: Stewardess

Nataliya was born in 1979 and has attended culinary studies. In her past experience, she has worked as a Chef until joining the yachting industry in 2010. Her passion for meeting new people and travelling are the main reasons she loves her job always with the same enthusiasm to welcome the guests onboard and make them feel like home. She is a team player with excellent communication skills and can adjust in different circumstances. Nataliya will assist the guests with their daily needs and to create beautiful memories onboard IRENE! In her free time, she enjoys spending time with her friends. Speaks Greek, English and Russian. Previous work experience: M/Y BOLARO, M/Y TAMER II, M/Y AL SALAMAH

Name: Gabriel Navarro
Position: Deckhand

Gabriel is an expert in hospitality, a multitasker and critical thinker. He completed his training in the Maritime Training Center of the Philippines where he received his education about Basic Safety, Personal Survival Techniques, Fire Prevention and Fire Fighting, First Aid and Personal Safety and Responsibility. Gabriel will take care of the guests’ daily needs and will assist with the yacht’s operations. He has great comminication skills and he is a valuable member of IRENE crew. In his spare time, he enjoys exercizing. Speaks English, Greek and Filipino.
Previous Yachts: M/Y SUBZERO, M/Y JASMIN BLUE, M/Y MILMAR

Sample Menu

Breakfast

American Breakfast:

Pancakes & Waffles with various toppings,

Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs

Croissants, Muffins, Bagels with Cream Cheese and Herbs,

Avocado Toast, Monte Cristo Sandwich,

Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,

Variety of Cold Cuts

Greek Traditional Breakfast:

Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and Molasses Sauce

Bougatsa Thessalonikis with Cinnamon and Powdered Sugar

Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs, Omelette,

Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataifi Rolls with Mousse Mizithra Cheese and Pine Nuts with Blackberry Sauce

Low-Calorie Breakfast:

Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,

Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey, Avocado & Cottage Cheese Sandwich

DAY 1

Lunch

Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs

Spinach, Arugula, Lettuce, Sunflower Seeds & French Gruyère, Cherry Tomatoes, Dried Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette

French-Cut Lamb Chop, Pear Spuma, Baby Carrots Confit & Red Wine Château Sauce

Apple Crumble Tart with Berry Coulis

Dinner

Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad

Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette

Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confit Zucchini

Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney

DAY 2

Lunch

Sautéed Scampi with Green Pea Velouté & Lemon Foam

Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing

Risotto with Saffron & Shrimp

Lemon Tart

Dinner

Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefish Ink Tuile

Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans

Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots

Basil Panna Cotta with Strawberry Gel and Crispy Almonds

DAY 3

Lunch

Caramelized Foie Gras with Fig Marmalade and Brioche Crust

Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing

Lamb Fillet with Rosemary and Thyme, Truffle Potato Purée

Salted Caramel Tiramisu

Dinner

Vitello Tonnato

Caesar Salad

Grilled Dorade with Herb Velouté, Fennel Foam, and Spaghetti Carrots & Zucchini

Pomegranate Sorbet with Champagne Foam and Gold Leaves

DAY 4

Lunch

Scallops with Cauliflower Purée and Truffle Oil

Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime

Grouper Fillet with Sweet Potato Confit, Sea Urchin Sauce, and Avocado Foam

Crème Brûlée with Strawberries

Dinner

Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel

Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with Beetroot Vinaigrette

Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear

Dessert: Profiteroles

DAY 5

Lunch

Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime

Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing

Chicken Ballotin Stuffed with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated in Cornflake Crust, with Roquefort Sauce and Grilled Vegetables

Deconstructed Ekmek Kataifi

Dinner

Sweet Potato Soup with Coconut Foam and Chorizo Crumble

Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce

Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)

Chocolate Tart with Maldon Salt and Caramel Semifreddo

DAY 6

Lunch

Fish and Scampi Vegetable Soup

Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce

Peking Duck with Potato Fondant

Mille-feuille with Vanilla Cream and Forest Fruits

Dinner

Crab Cake with Truffle Aioli

Cobb Salad (USA Style)

Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

American Cheesecake

DAY 7

Lunch

Fish and Scampi Vegetable Soup

Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce

Peking Duck with Potato Fondant

Millefeuille with Vanilla Cream and Forest Fruits

Dinner

Crab Cake with Truffle Aioli

Cobb Salad (USA Style)

Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

American Cheesecake

More Locations Details

Summer Operations
Greece

Winter Operations
Greece