Captain Antonis and Chef Maria
Captain: Antonis Kambetsis
Antonis was born and lives in Athens and he is 32 years old. He has graduated from T.E.D. of Western Macedoniain Department of Public Relation & Communication but his passion for sea made him change his career path and follow the Marine industry.
He is a qualified skipper holding a RYA Yacht master Offshore Sailing and Motor up to 200gt.
His character allows him to be able to deal with any situation at sea, and he is very responsible in his job. He is not only serious but also he is an amusing person able to communicate well as it is also his field of study, and to fulfill all expectations of his clients. He speaks fluent English and some Italian. When he is not on board he likes to travel, sail, kite surfing and getting involved with everything that has to do with the sea environment.
Chef/Hostess: Maria Thalassinou
Maria was born in Athens. She studied graphic design art and worked in the fashion industry in Greece and South Africa for many years.
She discovered her love for the sea when she starts her sailing lessons. Since then she combines her love for sailing and passion for cooking and spend all her spare and working time in the sea as a chef/hostess on different charter boats as well as private.
She has sailed all over Greece, the Mediterranean and has crossed the South Pacific Ocean.
She loves cooking and since she has very creative personality, she adores discovering new plates and flavors....but she has a secret love...desserts!!! So, get ready! Besides her two loves of her life, sailing, and cooking, she likes photography and yoga, Pilates and pole dancing. She speaks fluent Greek/English and basic French/Italian.
FLO SAMPLE MENU
Coffee – Tea – Fresh Orange Juice
Seasonal Fresh Fruit Platter
Cereals – Yogurt with Honey
Bacon and Eggs (Scrambled/Cooked/Fried) - Greek Omelet (à la carte)
Croissant – Toast - Preserves and Spreads
Fresh homemade pies
Assorted Cheeses and Cold Cuts Platter
And of course any egg/omelette plate upon request
Greek tapas Platter served with crackers, fresh bread and home made
Mouclade (sea shells on a creamy sauce)
Beef carpaccio with Parmesan flakes and pesto sauce
Salty cheese cake with caramelized pommodori
Fava beans with caramelized onions
Green salad with melon, crispy prosciutto and cheese
Ruccula salad with walnuts, pinecone and parmesan cheese flakes
Green salad with Roquefort cheese, pears, strawberries and walnuts
Tomato salad with orange, avocado and local goat cheese
Marinated Grilled and fried vegetables
Grouper Pavé on a Mediterranean layer and leek chips
Cooked octopus on red wine sauce with colorful peppers served with
rice flavored with tarragon
Moussaka Millefeuille (the original Greek Mousaka in a different way)
Grilled swordfish marinated with a soya/garlic/lime sauce
Fresh lobster/prawns spaghetti on an creamy white wine/garlic sauce
Pork fillet sautéed with a light sauce yoghurt honey sundried tomatoes with potato pies
Greek souvlaki (variety of meats served with special homemade dips and homemade pittas)
Bass fish fillet on a light tartar sauce
Gemista (variety of vegetables stuffed with a special mix of rice and herbs, served special roasted potatoes)
Kalamari on a ruccola pesto and walnut sauce
Roasted Lamb leg marinated on a wine/mint sauce
Garidompoukitses (fresh prawns on a crispy layer with yogurt/dill homemade dip)
Cheese cake with orange confit
Chocolate ginger ice cream
Chocolate pate with figs
Yoghurt on rose petals confit
Fresh Fruit Cobbler
Coffee – Tea