CAPTAIN: Caroline NICOLAS BOURDIN
French
200 & 500 STCW 95
Languages: French, English conversational
Caroline’s father was an airplane pilot with a real passion for sailing and the sea. She was very lucky to travel around the world from her youngest age.
She discovered sailing during family cruises, exploring the West Indies, French Polynesia and the Mediterranean.
She studied management in La Rochelle in Atlantic coast of France and used to make lot of regatta on famous sailing yachts like TUIGA or MOONBEAM.
She worked during 10 years on her own in the organization of events and nautical training.
Then 6 years ago Caroline chose to change her life and became finally a sailor which was her ever dream.
She got all proper diploma & mechanics certificate and did start a new career in yachting!
Caroline has worked on the Mangousta 108 NAISCA V, on the Princess 64 JTM999 and as on the Turkish Gulet VITA DOLCE.
Warm hearted and friendly, she will make client’s expectations her priority ensuring safety and best atmosphere cruise.
CHEF: Luca NOSILIA
Italian
STCW Basic Training Certificates inc Security Awareness Refresh STCW
ENG1 valid to April 2017 Food Igene Certificate Level 2
Diploma «Italian Classic Chef School of Recoaro Terme Italy
Languages: Italian, French & English
Luca has 25 years cooking experienced.
He worked in the best Hotels, Restaurant in Italy and also owned his own Restaurant.
He has 7 years experienced as Chef on private and charter Sailing & Motor Yachts as M/Y INSPIRATION B 100 ft, M/Y EDESIA 122ft, M/Y LATIKO 143 ft, M/Y ANNABEL2 100ft, S/Y ALLURES 100’, M/Y NO NAME 117’
He also worked as salesman for main Italian food distributors, producers for catering and restaurants and worked as manager for a Wine Company.
Luca is able to source in remote area with the ability to cook with fresh daily market produce. He is pleased to adapt his culinary to any dietary. restrictions.
ENGINEER / DECKHAND: Cedric NICOLAS
French
STCW
Languages: French, basic English
Cedric is born in Nice area. He grew up between the sea and the mountain with trips in the islands overseas.
Pushed by his family who always worked in this field, he started his young career working in some famous restaurants and hotels in the French Riviera and in La Reunion Island,
While visiting le Meridien Hotel in Monaco he had the opportunity to start working in the safety field which did bring him to develop various skills including maintenance of mechanical machinery and to volunteer at the SNSM for the safety committee of the yacht club of Monaco, the safety and the security of the marina.
Cedric met Caroline when he was working for the Port master of Golfe Juan. He decided to do everything possible to embark and live on the sea with her. He returned to school to pass his certificates. He took the position of 3rd engineer & deckhand on CAPELLA C, an amazing 60m exploration vessel during nearly 2 years.
Aboard MAYRILOU, he will be available for everyone, dedicated to high-end service and a keen sense of details.
STEW/DECK: Laurent BELTRITTI
French
CFBS - CMP
Languages: French and English
Laurent’s father was a flight attendant with a real passion for travel, from his youngest age Laurent was lucky to discover the world.
Travelling between Tahiti, Caribbean, Mauritius, New Caledonia and spending my summer holidays in south of France made me fall in love with the sea. In 2002 After schools Laurent decide to joined the airline industry to keep travelling the world.
During his airline career he was trained to be sensitive to the needs and feelings of others, including guest and other crew members.
He is skilled in dealing with unforeseen situations on a daily basis. Good eye for detail Laurent enjoy delivering excellente customer services. His personal qualities include being adaptable and flexible to changes in the workplace, effective time management and organisation skills.
In 2016 Laurent moved from Paris to Nice to get close to the sea and four years later he started his yachting training (CFBS, PBL2, Deck rating, Jet ski instructor)
His passion for the ocean and travelling makes yachting the ideal new career for Laurent.
His ability to anticipate requirements and attend to the needs of guest in a timely manner will make me a valuable addition to the Mayrilou crew.
Specifications
Type
Power Yachts
Builder
Sunreef Yachts
Year Built
2017
Size
68.00 Ft
Beam
34.4 Feet
Draft
4.5 Feet
Guests
10
Boat Details
Cabins:
5
Queen:
3
Single Cabins:
1
Showers:
5
Wash Basins:
-
Heads:
-
Electric Heads:
5
Pick Up Locations
Pref. Pick-up:
-
Other Pick-up:
-
Details
Refit:
-
Helipad:
No
Jacuzzi:
Yes
A/C:
Full
Engine Details
2 x 5000 HP - John Deere
Fuel Consumption:
80
Cruising Speed:
10
Max Speed:
18 US Gall/Hr
Locations
Winter Area:
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Summer Area:
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
Internet Satellite (not included in standard charter cost)
4 G internet communication
WI-FI access
Satellite TV
LUNCH Lobster catalana salad Spaghetti with seafood Turbot with tomato and olives Venezuelan chocolate mousse
DINNER Tartare of beef Lobster soup Filet of beef with mushrooms sauce White chocolate cake
DAY 2
LUNCH Greek salad Potato cream grill scallops Sea bass cook in a rock salt and steam vegetables Fruits crostata
DINNER Duck brest salad with orange and old balsamic vinegar Risotto with porcini and old cheese Sirloin steak grill with vegetable Millefeuille with strawberry
DAY 3
LUNCH Seafood salad Spaghetti whit clams Filet of sole with almonds roast veggy Sicilian cassata
LUNCH Fresh tuna salad Polinesian Risotto with shrimp and asparagus Sea bream with potato and artichoke Fruit salad ice cream
DINNER Goat cheese salad Quinoa and chicken salad Lamb rack grill with roast potatoes minth spicy sauce Apple strudel cake vanilla ice cream
DAY 5
LUNCH Salmon carpaccio radish dressing Penne pasta with small octopus Mix fried fish Yughurt cake
DINNER Monk fish and avocado tartare maracuya zabaione Egg plant parmigiana Veal roasted salted aubergine Short of ice cream peach with strawberry sauce
DAY 6
LUNCH Octopus salad potato Fish soup Marling steak with olive capper tomato sauce Tiramisu
DINNER Artichoke salad with parmesane Cannelloni ricotta spinach Filet of beef whith green pepper Pineapple with grand marnier
DAY 7
LUNCH Carpaccio of tuna Vegetable soup King prawns with oyster sauce coconut rice Chocolate biscuit
DINNER Caesar salad Tagliatelle with red shrimps and tuna bottarga Mix grill meat with vegetables Doble cheesecake