Captain: Isidoros Evangelistas
Isidoros is an experienced captain with 30 years of customer service in the Greek tourism industry in his pocket. In 1995 he started working as a day trip skipper doing small excursions in the Cyclades and he slowly worked his way up in the yachting industry. He could gain extensive experience over the years, getting to know the Greek waters, weather, and routes like the back of his hand! Always pleasing his guests, he finds the most beautiful spots to relax, swim, and doing water sports. He is very active, social, open-minded, and responsible. He speaks Greek, Italian, and English and has a basic knowledge of Spanish and French.
Chef: Giorgos Georgakopoulos
Giorgos was born in 1995 in Piraeus. He joined the culinary school in 2014. After his graduation, he has worked as a chef and sous-chef in different hotels, being responsible for preparing all-day menus as well as for the provision and supply management. One summer he has worked on the island of Antiparos where he got the idea of trying his luck in the yachting industry. He is young and excited to be part of a unique experience as a chef onboard a catamaran cruising Greek waters. He is reliable, creative, adaptable, and hard-working in his job and speaks Greek and English.
Steward/ Deckhand: Vasilis Papoutsoglou
Vasilis was born in 1993 and is from Keratsini, Greece – just outside of Athens. He holds a Bachelor Degree in Shipping from Peireus College. For Vasilis, his life has been dedicated to sailing. At the age of 7, he began sailing and by 12 was a member of the Greek National Sailing Team.
A Member of the Pro Olympic Team for Tokyo 2021, he holds a silver medal in a World Championship and both gold and copper from the European Championships. From 2013-2017, he was the tactician for Melx II- Synergia 40 offshore racing team. When he wasn’t racing, he worked as a sailing instructor for training camps in Portugal, Germany, and Israel. He has for the last several years worked as a deckhand on a private yacht. With all of his sailing knowledge, he joins Sea Energy V and is excited to instill his passion for sailing to his guests- helping to create an incredible charter experience in beautiful Greece.
Languages: Greek, English, and French (fluent)
Pick Up Locations
Volvo D2 75 HP
9 US Gall/Hr
# of Videos:
# Dine In:
2000W Inverter/charger / 220V
# Port Hatches:
T/T Highfield 380 Deluxe Yamaha
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Fresh juices from seasonal fruits, rich and flavorful smoothies, all shorts of egg styles and dishes, avocado smash, big variety of fresh-baked cakes and muffins, handmade jams and pies, milk and cereal, Greek yogurt, pancakes and crepes, fruits.
Fresh crunchy green salad with strips of zucchini and carrots with a vibrant honey and lemon dressing.
Fried cheese coated with almonds and served with a red pepper jam.
Local pork neck cooked in beer and honey with oregano and rice.
Spicy rocket with parmesan and sundried tomatoes, dressed with balsamic vinegar.
Octopus cooked in red wine molasse and herbs served with fava and prosciutto chips.
The iconic Greek salad, cucumbers, tomatoes, local olives, and capers, topped with feta cheese.
Fried okra with a Greek salsa style veggie.
Watermelon salad with green tea, cucumber sorbet.
Kadaifi filo and cream cheese rolls with strawberry sauce.
Homemade mushroom ravioli with black truffle.
Green salad with yogurt dressing and peach.
Fish raw salad with grilled bread.
Orzo with shrimps and tomato sauce.
Burrata cheese with marinated beetroot and nuts.
Sautéed mushrooms with balsam vinegar and local oregano.
Fish balls cooked in fish broth and served with egg-lemon sauce.
Mellon and feta cheese salad
Stuffed vegetables with rice, vegetables, and lots of fresh herbs.
Fresh made tacos, seafood, and meat.
Homemade salsa Roja and nachos.
Lentil salad with carrots, fresh herbs, and orange.
Peas and bacon tart.
Veal stew slow-cooked in tomato sauce with rice.
Green salad with oranges graviera cheese and cured meat.
Red mullet ceviche.
Sauteed seabass with zucchini puree.
Cucumber and dill lemony green salad.
Roasted baby potatoes with a mustard sauce.
Slow-cooked lamb leg with rosemary and white wine.
Italian night with risotto and handmade pizza.
Handmade naan bread served with hummus.
Chicken thighs roasted with coconut milk and curry.
Baby spinach salad with figs and lime dressing.
Spicy shrimps with avocado and kadaifi filo.
Pasta with soft octopus cooked in red wine and tomato sauce
Walnut pie, pavlova, lemon tart, vanilla cake with ice cream, brownies with caramel, rice pudding, profiterole, milfeuge, chocolate and coconut mousse, apple pie, Greek traditional pastries, black forest cake, banana and caramel tart, cheesecake, burned cheesecake, soufflé,
(15 December -30 April)
(1 May - 14 December)
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