Yacht for Charter
SEA LADY II

Having grown up in Cornwall and been involved with boats all of my life, I believe I was very fortunate to be able to pursue a career in the yachting industry. From my early days as a Deck hand I progressed to 1stMate, then Engineer before becoming a Captain. I am easy going and versatile, with 30+ years in the yachting industry and a proven track record of reliability, loyalty and longevity. Providing a friendly yet professional service for owners and guests, my aim is to maximise their enjoyment and experience of yachting. As well as taking great pride in the maintenance and presentation of yachts, I am also very enthusiastic in motivating guests to experience new things. I believe my knowledge and experience is invaluable when it comes to providing a first class service.

Daniel is a highly skilled and versatile Chef with formal culinary training and extensive experience in the luxury yachting industry, specializing in delivering exceptional culinary experiences for both private owners and charter guests. With expertise across a broad range of cuisines—including Mediterranean, Asian (Thai, Japanese), Arabic, and modern European—he is adept at creating diverse, healthy, and visually appealing menus tailored to individual guest preferences and dietary requirements. His culinary capabilities span from fine dining to more casual yet refined dishes, and he is passionate about using fresh, high-quality ingredients to craft innovative meals that exceed expectations. Daniel has worked on a variety of yachts, including new builds and large private and charter vessels, where he has developed a strong ability to perform efficiently in fast-paced environments while upholding the highest standards of hygiene and organization. He excels in managing large-scale provisioning, overseeing kitchen operations, budgeting, and adapting menus to meet the dynamic needs of both guests and crew. Known for his collaborative spirit, Daniel thrives in dynamic team settings, working in synergy with fellow crew members and heads of departments. He takes pride in his ability to manage food preparation for both small, intimate gatherings and large-scale events.