Giannis is the holder of an RYA Yachtmaster Offshore license, certified in GMDSS,
firefighting, first aid and lifesaving. He studied physical education speciallising on sailing at
the Aristotle University of Thessaloniki. At the age of eighteen he got his license for Coastal
and Competitive sailing in nautical club of Thessaloniki.
He is a Greek native speaker and he speaks English very fluently.
Over the years, Giannis has undertaken numerous seagoing transfer assignments and has
skippered both private and charter vessels (39 to 62 ft) - power boats, motor and sailing
yachts (monohulls and catamaran)- both in Greek and international waters.
He is really connected with the yacht “Mojito” because he was the one that observed the
final part of the construction procedure and he also delivered it from the shipyard of Italy to
Greece. Since then, he is sailing with “Mojito” around the Ionian islands, an area which he is
very experienced with, as he used to sail with his father from a very young age. For this
reason, he knows all the secret spots, hidden creeks and picturesque villages of the area.
His gentle demeanor and easy-going personality make him well loved and respected by all
who have the pleasure of sailing with him.
At his free time, he enjoys kitesurfing and waterskiing
Cheese and cold cuts platter – Honey – Spreads-Coffee – Tea – Milk – Orange Juice
Snacks & Appetizers
Homemade pies – Tortilla rolls with tuna and mayonnaise – Cream cheese and salmon canapés – Crudites with homemade dips – Mini Cretan dakos with olive paste and cottage cheese – Grilled feta with honey and sesame –Mushroom duxelle in a white wine reduction
Traditional Greek salad with grilled pitas – Green salad with pineapple, walnuts and lemon dill vinaigrette – Chicken and sundried tomato salad with parmesan flakes and balsamic honey vinaigrette – Cold fusilli salad with shrimps, colourful peppers and basil pesto – Tuna and corn salad with croutons and yoghurt dressing
Chicken strips with green bell peppers in mustard dill glaze served with aromatic wild rice
Octopus and orzo casserole-Wild mushroom and sundried tomato risotto
Slow cooked lamb with yoghurt and thyme crust, served with herb marinated baby potatoes
Seafood and spring onion linguini in fresh tomato and mint sauce
Crisp crust sea bass fillet with lime and ginger drizzle, served with grilled asparagus and parsnip puree
Pork medallion served with diced aubergine, carrots and cherry tomatoes
Glazed Beef fillet served with creamy dauphinoise potatoes
Wide selection of traditional Greek main courses (Mousaka, pastitsio, spetzofai, stuffed vegetables etc. )
Lime Pana Cotta- Lemon cheesecake with strawberry coulis
Orange pie with vanilla ice cream
Chocolate pie with salted caramel sauce
Traditional Greek deserts (Galaktompoureko, Ekmek, Ravani etc)
Fresh Fruit Smoothies-Milkshakes-Popular Cocktails (Margaritas, Mojitos, Apple Martini, Cosmopolitan etc.)