Ben McConachy
Captain
Australian

Sail and Work Experience
Hailing from Australia our first mate/engineer Ben has long held a passion for the sea. Having sailed extensively in the southern hemisphere he made the move to Europe and full time yachting following a long career in the Australian wine industry. Having previously held similar positions onboard big sailing monohulls he was drawn to Apollo 99’s eco credentials and has been onboard since her commissioning.

Job Description
Ben is responsible for the overall management, navigation, and safe operation of the vessel. He ensures compliance with maritime regulations, oversees engineering systems, and manages both crew and guest operations to deliver a safe and professional yachting experience. He coordinates maintenance schedules, oversees yard periods and technical upgrades, and maintains financial and logistical oversight of the vessel. Ben fosters a culture of safety, teamwork, and accountability on board, leading by example and supporting crew development.

Licences and Qualifications
• RYA Yachtmaster Offshore CE
• RYA Yachtmaster Ocean Theory
• AMSA Coxswain Grade 1 NC
• AEC 1 & 2
• STCW 2010
• LROCP (VHF/HF)
• IYT Superyacht Deck Crew
• IYT Small Powerboat / RIB Master
• PADI Advanced Open Water
• B1/B2 Visa
• Food Safety Supervisor

Languages
English

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Georgia Richards
Stewardess
British

Sail and Work Experience
Georgia is our stewardess, who comes from a small town in Shropshire, UK. Having grown up in a creative family and completing a degree in interior design, Georgia is here to ensure the best experiences for you, your family and friends. She’s been working in the industry for two years and has been onboard APOLLO 99 since commissioning. She has brought the Interior to life with her eye for detail and interior design touches. She hopes to welcome you onboard very soon!

Job description
Georgia is responsible for organization, management, and cleanliness of all interiors. She maintains an accurate inventory of all service items and supplies. She ensures cleaning and preparation of the vessel to the highest standards prior to all guest trips. In charge of vessel provisioning for both guests and crew, and all aspects of daily life. When guests are onboard, she ensures they are properly cared for and that all their requirements are met. She offers a particular attention to details and a polite and entertaining spirit.

Licenses & Certificates
• MCA STCW 2010 -RYA SRC (VHF Radio)
• RYA Personal Watercraft - Tender Operator
• RYA Powerboat Level 2
• Pool Freediver (SSI)
• Level 2 Food and Hygiene
• Barista Trained
• MCA Proficiency in Designated Security Duties
• UKSA Superyacht Crew Training Certificate
• Mental Health and Well-being

Languages
English


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Brandon Nassar Peralta
Chef
Mexican

Sail and Work Experience
Brandon is a versatile chef with over eight years of experience across luxury yachts, resorts, and fine dining. He is currently Head Chef aboard the 55m M/Y STEP ONE, responsible for crew and guest meals, provisioning, and budgeting. Previous roles include Chef/Deckhand aboard LONESTAR and OKEAN SOUL, combining galley duties with deck operations. He has also worked aboard ALAMAR LUXURY CHARTERS II and a Ferretti 72ft Private Yachting Club, delivering high-end meals and managing galley operations. On land, Brandon held executive roles at Medano Hotel & Suites and other top-tier venues.

Job Description
Brandon is responsible for the complete culinary experience onboard. He plans and prepares diverse, high-quality menus tailored to guest preferences, emphasizing Latin and international cuisine. He manages all aspects of galley operation—from provisioning and budgeting to food safety and presentation. Brandon also ensures seamless collaboration with interior crew for timely service and adapts to the dynamic demands of yachting life. With additional experience in deckhand duties, he contributes to overall vessel upkeep and team efficiency.

Licences and Qualifications
• Gastronomic Business Administration Degree
• Culinary Academy of Gastronomy – Cabo San Lucas (Award for excellence)
• Certificate of Labor Competence – Food Preparation (CROC)
• Certificate of Labor Competence – Hygienic Food Handling (CROC)
• Current STCW
• Current ENG1
• Maritime Medical Certificate
• Food Hygiene and Handling Certificate
• Sea Book Type A
• American Visas C1/D and B1/B2

Languages:
Spanish, English

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Jack Child
Deckhand
British

Sail and Work Experience
Jack is a motivated young deckhand from Antigua with solid experience across a range of sailing yachts. He recently served as First Mate/Engineer on S/Y IDUNA (33m) for the 2025 Med season, managing charters and maintenance. Previous roles include charter and delivery work on yachts such as SV KAIROS, SV CHRONOS, SV RHEA, SY EPIPHANY, and SY DRUMBEAT, gaining over 16,000NM. He also completed an intensive 17-week Yachtmaster Offshore course at UKSA in 2025, and has experience in daywork, racing, and shipyard roles.

Job Description
Jack supports the deck team in all operations including line handling, washdowns, detailing, anchoring, and guest service. He is a hands-on crew member with additional experience assisting engineers and completing maintenance tasks during yard periods. His background also includes varnish work, bilge cleaning, provisioning, and night watches, making him a reliable and versatile asset to any deck team.

Licences and Qualifications
• Yachtmaster Offshore (CE)
• STCW 2010
• ENG1 (valid to April 2026)
• GMDSS GOC
• AEC1
• PB2
• PWC
• PDSD
• RYA Radar
• RYA Diesel Engine Maintenance

Languages
English

Buffet style,
Mediterranean or International breakfast
smoked salmon, cheese, fresh cut fruits,
bacon, eggs, avocado, tomatoes, homemade crepes, pancakes
Fresh orange juice, coffee, tea etc...

LUNCH
Jerk chicken skewers with grilled pineapple and rice salad with sweet plantain chips and lime salt
Caribbean crab cakes with mango chutney and sweet potato chips
Blackened fish wrap with lime aioli and grilled corn salsa
Shrimp and mango salad with avocado, quinoa and chili-lime dressing
Tuna crudo with a citrus salad
Caesar salad: Chicken breast, lettuce, homemade dressing
Blackened mahi-mahi tacos with pineapple-jalapeno salsa
Seared scallops with corn puree and crispy pancetta

 

STARTERS
Tuna Tartare with avocado mousse and crispy wontons
Chilli gazpacho with cucumber ribbons & basil oil
Caribbean prawn bisque with rum cream swirl
Tuna tataki with soy-ginger glaze and wasabi creme
Roasted beet and goats cheese salad with pistachio crumbs
Caribbean lobster bisque with coconut cream swirl
Burrata with heirloom tomatoes, basil oil and balsamic reduction

MAINS
Grilled lamb chops with mint yogurt, roasted root vegtables and couscous
Curry-spiced snapper in coconut sauce and jasmine rice
Grilled shrimp and lobster skewers with coconut rice and cucumber mango salad
Braised short ribs with malbec reduction, truffle mashed potato and roasted root vegtables
Pan-seared grouper with roasted fingerling potatoes and charred broccoli
Pan-seared snapper with lemon - caper beurre blanc, jasmine rice and sauteed spinach
Surf and Turf - Grilled beef tenderloin and butter poached lobster tail with truffle potato
puree and asparagus

DESERTS
Lemon cured pavlova,
served with our very own Apollo cello cocktail
Coconut lime panna cotta
Dark chocolate rum mousse
Pineapple rum upside - down cake
Passionfruit cheesecake
Mango and ginger parfait
Caramelized banana tart
Tropical fruit carpaccio