HOUBARA

Captain – Hugo Lebeltel – French

Sail and Work Experience
Hugo is a highly experienced captain with over a decade in the maritime industry having experience on both motor and sailing vessels, ranging from 23m to 63m. He most recently served as Second Captain aboard M/Y L’ALBATROS, managing safety operations, crew supervision, and charter activities in the Mediterranean. Prior to that, he captained M/Y TOUCH ME where he was responsible for navigation, training, financial oversight, and coordinating extensive guest services. Hugo also has experience with new builds and shipyard management. His roles have included Captain, First Mate, Watch Officer, and Engineer aboard vessels like M/Y KRISS, M/Y KOLAHA, S/Y TRINAKRIA, and others. His navigation experience spans the Mediterranean, Atlantic, North Sea, and Channel.

Job Description
As Captain, Hugo is responsible for the overall management and safe operation of the vessel, including navigation, safety, maintenance, crew leadership, and guest satisfaction. He ensures compliance with all maritime laws, regulations, and flag state requirements. With strong organisational and leadership skills, he manages budgets, oversees refits and repairs, and maintains high operational standards onboard. He works closely with owners and crew to deliver a seamless yachting experience.

Licenses and Qualifications
• Master 3000 GT (in process of validation)
• Officer of the Watch (OOW) Unlimited – Valid
• Captain 500 UMS
• Captain 200 UMS
• Engineer 750 kW
• Engineer 250 kW
• CAEERS, CGO, Medical Level 3, CFBS, STCW 95, Safety Awareness

Languages
French, English, Italian


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Stewardess - Giulia Vezzoso - French/Italian
Sail and Work Experience
Giulia has built a strong foundation of experience aboard various vessels, demonstrating her dedication and versatility in the yachting industry. She has held long-term stewardess roles on the 43m M/Y L’ALBATROS across multiple seasons in both the Caribbean and Mediterranean. Her responsibilities included laundry, housekeeping, silver service, bartending, provisioning, and training junior crew, all while maintaining high standards and attention to detail. She also assisted regularly on deck with lines, fenders, and stowage. In 2024, she took on a stew/cook role during a shipyard period on M/Y JEMS, preparing daily meals for 8 crew members and maintaining galley organization. Most recently, she served with La Méridionale Ferries, welcoming passengers, providing exceptional service, and managing onboard catering and cleanliness. Onshore, Giulia has held positions in reception, catering and hospitality events and outside of work, she has a passion for dance, travel, and discovering new cultures.

Job Description
As a stewardess, Giulia is responsible for delivering high standards of service, including housekeeping, laundry, bartending, table setting, and guest interaction. She ensures comfort and satisfaction for guests through attention to detail, teamwork, and positive energy. She also supports the deck team with exterior operations, ensuring a smooth onboard experience.

Licenses and Qualifications
• STCW Basic Safety Training
• ENG1 Medical Certificate
• TIS/SPRS/AMMCT1/HPR/INCENDIE/PSC1 (Université Internationale de la Mer, 2021)

Languages
French, Italian, English, Spanish


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Chef Maxime Brenner

Sail and Work Experience
Maxime has a wealth of culinary experience in land-based establishments. He has been a chef in various different restaurants, hotels and homes since 2005, making him highly skilled and well-adapted to different taste palates. He takes particular pride in using fresh produce, and in the presentation of his dishes. Having been a private family chef since 2016, Maxime promises a personable client experience and is very attentive to his guests’ needs. From Quebec, to Corsica, Maxime has moved all over the world to cook for different institutions. Now he continues with this passion for travel, this time on the water.

Job Description
Nathan is responsible for creating and delivering refined, adaptable cuisine tailored to guest preferences. He oversees all culinary aspects onboard, including planning, provisioning, and executing meals for guests and crew. He ensures high standards of hygiene and efficiency, and manages the galley autonomously to deliver seamless service across all meal periods.

Licenses and Qualifications
2005 Cooking BEP
2007 Professional Cooking BAC
2010 BTS in Hospitality and Catering, Option B
Coastal Permit
2005 Naval Military Training License