Captain: Samuel Marque
Nationality: French
Languages: French & English

Captain Samuel Marque brings a unique blend of expertise, adventure, and genuine passion for the ocean. Originally from France and raised on the shores of Bali, Sam’s love for the sea started early, progressing from dinghy sailing as a child to commanding luxury yachts across the globe. His background in competitive surfing speaks to his deep respect for the water and the skills that come with it.
Sam holds a Yachtmaster Offshore certification, Approved Engine Course (AEC1), and is a PADI Open Water Diver. Fluent in French, English, and Indonesian, he’s as comfortable navigating cultural nuances as he is plotting a transatlantic passage.
With thousands of nautical miles under his belt, from the Mediterranean to the Caribbean and Southeast Asia, Sam is known for his meticulous approach to navigation and his ability to create unforgettable guest experiences. Over the past three years, he has successfully run charters between St. Martin (SXM), the US Virgin Islands (USVI), and the British Virgin Islands (BVI), showcasing his deep knowledge of these cruising grounds and his commitment to delivering seamless itineraries. Whether leading flotillas in Greece or managing ocean crossings, he thrives in dynamic environments and adapts seamlessly to every challenge.
More than a captain, Sam is a storyteller and a true seafarer. His dedication to safety and passion for sharing the magic of the ocean ensure that every journey leaves guests with the best memories cherished forever.

Chef: Cassie Pepin
Nationality: American
Languages: English

Chef Cassie is a versatile and globally experienced Yacht Chef with a strong background in both sailing and motor yacht charters. Having served as Sole Chef aboard multiple Bali 5.4 catamarans and an 86ft motor yacht in the Caribbean, she specializes in full-board charters for up to 8–12 guests, delivering refined, globally inspired menus tailored to each guest’s preferences.

Trained at the Institute of Culinary Education in New York, with advanced pastry studies from the Culinary Institute of America and Escoffier School of Culinary Arts, Cassie blends classical technique with creativity and presentation. Her diverse culinary style spans Mediterranean, Asian, Latin American, and modern coastal cuisine, complemented by strong provisioning, budgeting, and charter-hosting expertise.

With additional experience in event management, floral design, and yacht hostess duties, Cassie brings a natural flair for tablescapes, guest experience, and seamless service. Energetic, adaptable, and passionate about life on the water, she combines culinary excellence with warmth and professionalism to elevate every charter she joins.

Deckhand: Rico Van Rooyen
Nationality: South African
Languages: English and Afrikaans

Rico is a commercially endorsed Yachtmaster Offshore and experienced maritime professional with over 15,000 nautical miles of sea time, including an Atlantic crossing. He has worked across a wide range of sailing and power vessels, from monohulls to large catamarans, and brings hands-on expertise in navigation, boat handling, maintenance, and tender operations.

With experience as First Mate and Deck Engineer, Rico has operated extensively throughout the Caribbean, South Africa, and the Atlantic, managing both charter operations and long-distance deliveries. His responsibilities have included overseeing off-season maintenance, troubleshooting mechanical systems, and ensuring vessels are charter-ready to the highest standards.

Rico’s background in the automotive industry strengthened his skills in people management, inspections, and technical problem-solving, all of which translate seamlessly into the maritime environment. A PADI Advanced certified diver, fluent in English and Afrikaans, and a natural leader, he is known for leading by example, maintaining strong team alignment, and creating a calm, professional onboard atmosphere.

Stewardess: Elba Diaz
Nationality: Spanish
Languages: English and Spanish

Elba is an experienced Stewardess with a strong background in high-end Mediterranean yachting. Having worked across a range of motor yachts from 52ft to 106ft, including Ferretti Custom Line and Mangusta models, she brings hands-on expertise in both interior service and deck operations.

With experience as both Sole Stewardess and Chief Stewardess, Elba has managed full interior programs, coordinated guest services, provisioning, and budgeting, and supported navigation watches and tender operations. Her calm professionalism, attention to detail, and ability to transition seamlessly between departments make her a reliable and adaptable crew member in both private and charter settings.

STCW-certified and holding advanced safety qualifications, Elba combines refined service standards with strong deck capabilities. Her background in interior design and event styling further enhances her presentation skills, ensuring guests enjoy a polished, welcoming onboard atmosphere.

Weekly Sample Menu

Breakfast 

RICOTTA OMELETTES

fresh homemade ricotta,
Sundries tomatoes, toasted sunflower
seeds

EGGS BENEDICT

Toasted English muffin, dedydrated
Prassoto, orange hollandaise, pea shoots

FRITATA

Smoked salom, ciabatta toast, whipped

Soy feta, herbed olive oil

VEGAN BOWL

Fresh vine tomatoes, fresh red bell pepper
Roasted zucchini, honey roasted butternut,
Balsamic and olive oil vinegrette

SWEET BREAKFAST

Home made waffles, berry colue, fresh blue
berries, strawberry and kiwis, whipped
cream

EGG SHUKSUSHKA

Tomatoes and roasted red pepper sauce,
over easy poached eggs, smoked spice mix,
fresh lemon slice, toasted ciabatta

Lunch

SEAFOOD PLATTER

Peri peri Portuguese prawns, grilled
snapper, lemon and herb muscles,
Fresh bread, sweet potatoe fries

SUSHI

California rolls, avo maki, fire cracker
prawns, rainbow salmon rolls

WAGU BURGERS

70/30 wagu patty, pepper jack cheese,
grilled shitaki mushroom sauce, fresh
tomatoes, Romania lettuce hearts, truffle
frys

CHICKEN RAMEN

Jerk chicken, egg noodles, pickled dykon,
Spicy kitchen, sesame seed oil, vegetable
broth

PULLED PORK

Pretzel rolls, ragu braised pulled pork,
savoury apple lemon compotte, star anise
pickled cucumber
Grilled scallops, lemon caviar, apple micro
green salad, toasted black pepper oil

SCALLOPS

Grilled scallops, lemon caviar, apple micro
green salad, toasted black pepper oil

Dinner

Duck
Grilled duck breast, black cherry rubbed juz, citrus caviar,
fresh mustard shoots, cherry smoked salt

Beef
Beef fillet, teragon baurnaise, rosemary and thyme rosemary oil,
Charred leaks, roasted portobello mushrooms

Lamb
French trim lamb rack, truffle roasted Brussels sprouts, grated
Broccoli, red mine beef juz, chocolate yogurt

Halbert
Poached halbert, pickled English cucumber, mushy peas,
fish consume, deep fried onion
poached pear frangipan
Red wine poached pears, patte sucree, almond frangipan,
Honey ice cream
Panacotta
Bay leaf panacotta, raspberry coule, white chocolate almond
Biscotti

Appetizers 

Quil devel eggs
Quil devil eggs, duck egg yolk creme, parmesan crumb
Bacon and asparagus
Asparagus wrapped bacon, chilli infused honey
Smoked paprika oil
Stuffed calamari
Huge calamari tubes, stuffed with cilantro and mint balgur wheat
brushed in garlic ghee