DARK STAR OF LONDON

Fabrizio cooks Mediterranean and Italian fine dining with a focus on refined seafood, drawing on 23 years in professional kitchens including Michelin-starred restaurants. He builds menus around guest dietary requirements and preferences and runs provisioning and galley operations himself.

• Italian, from Sardinia
• Over 23 years of professional culinary experience, including Michelin-star restaurants
• 2nd place, World Champion Chef Competition, Malaysia, 2017
• Languages: English, Italian

Nadine has held sole stewardess roles aboard ASTROLABE, YORLAY and JM, covering housekeeping, laundry, table settings, provisioning and crew cooking without additional interior support. She holds Food Hygiene Level 2 and a Holistic Massage Level 3 qualification, so food and beverage service and onboard massage are both covered.

• British; three seasons on motor and sailing yachts, private and charter, in the Mediterranean and Caribbean
• Over 10 years of hospitality and VIP events experience in the UK and UAE
• RYA Day Skipper (Sailing), RYA Competent Crew, RYA Short Range VHF, Powerboat Level 2, STCW 95/10, ENG1
• Holistic Massage Level 3 (FHT and IPHM); 200hr Ashtanga and Kundalini yoga certification

Tom has logged more than 18,000 sea miles and has run boats as captain, which shows in how docking, anchoring and line handling are managed. He looks after tender operations and the water sports equipment, and supports navigation and watchkeeping with the captain.

• British and Spanish; over five years of yachting experience
• Captain aboard ISLA DE FLORA and OPTIMIST OF LONDON II; First Mate on transatlantic and Mediterranean deliveries aboard LIVING THE DREAM and SERENITAS
• Commercially Endorsed RYA Yachtmaster Coastal, GMDSS, ENG1, Personal Survival Techniques, Elementary First Aid
• Languages: English, Spanish

Haris cooks modern Mediterranean around seasonal ingredients with French and Italian influences, moving between tasting menus and simpler daily dining as guests prefer. He handles provisioning, menu planning and galley organisation, which keeps meals on time in demanding conditions at sea.

• Croatian; background in Michelin-level kitchens and high-end European gastronomy
• Progressed from Chef de Partie to Sous Chef and Head Chef roles
• School for Tourism, Hospitality and Trade, Pula - Junior Chef; Faculty of Tourism and Hospitality Management, Opatija - Food and Beverage Manager; Culinary Institute Kul In - Culinary Arts; AZRRI professional chef education
• Languages: English, Croatian

Hugh has built seven-course tasting menus for up to 14 guests and catered for crews of up to 19, so larger sit-down dinners are within his usual range. His Mediterranean cooking, particularly French and Italian, extends to dairy-free, gluten-free and vegetarian dishes.

• Irish; eight years of experience across a diverse range of establishments
• Has cooked for UHNW individuals, including members of various Royal Families and celebrities worldwide
• Cuisine focus: Mediterranean, particularly French and Italian
• Experience with dairy-free, gluten-free and vegetarian requirements

Bruna worked as head chef in a Brazilian bistro building fresh, seasonal menus and managing food safety, provisioning and inventory. She has also sailed as maritime crew on coastal and offshore passages, covering mooring operations and deck duties alongside galley work.

• Brazilian
• Bachelor's Degree in Culinary Arts / Gastronomy
• Brazilian maritime certifications: Arrais Amador (Coastal Captain) and Mestre Amador (Offshore Captain)
• Languages: Portuguese (native), English (basic), Spanish (basic)