CALMAO Yacht Charter Catamaran

Crew Profile

Captain: Chris Stollery
Nationality: British, Spanish
Languages: English & Spanish (fluent), French & Italian (conversational)

Captain Chris was brought up in Spain in a family with a long sailing tradition. At a very young age, he developed a strong passion for the sea which, once combined with extensive sailing experience (including seven Atlantic crossings as well as passages from the Northern Europe or Red Sea to the Med), has made him a reliable and highly professional Captain. Over the years, Chris has acquired excellent knowledge of a wide range of sailing areas around the world.

He soon grew fond of water sports, especially kitesurfing, wakeboarding and diving. Moreover, he holds a Dive Instructor certification. All water sports enthusiasts may rest assured that Chris will be the most welcoming host.

Together with his partner Natali, Chris has been working in the luxury charter industry for the past eight seasons. Together they have created a reputable team, highly valued by charter guests for their easy disposition, excellent hospitality skills which are a guarantee of a relaxing and enjoyable holiday on board CALMAO.

Chef: Natalia Sanchez
Nationality: Spanish
Languages: Spanish, English (fluent), Italian (conversational)

Natali’s passion for cooking started to grow from a very young age when she spent her days watching the art of cooking being practiced in her family’s restaurant. In the course of her professional career, she has acquired rich experience as a chef on a number of charter yachts operating in a number of sailing areas, including the Red Sea, East & West Med and the Caribbean.

In addition to creating culinary works of art, tailored for the most demanding guests, Natali is very keen on water sports, especially diving and wakeboarding, and will be happy to assist guests with water activities.

Natali is an excellent host who will make it her personal responsibility to provide guests of CALMAO with the highest standard of service, anticipating and being attentive to their individual preferences, making their yachting holiday a memorable one.

Deckhand: Charlie Castelao
Nationality: Spanish
Languages: Spanish, English

Having grown up sailing in the northern coast of Spain and being a member of a fourth generation of seafarers, has given Charlie a sound relationship with the tradition of the oceans and an enormous passion for water activities allowing him to travel to different corners of the world while competing in regattas. While finishing a degree of Master Mariner, Charlie has been involved in sailing yacht deliveries and charters in various regions which has helped him to develop people skills and local knowledge about every charter destination. Training a successful sailing team combined with surfing, wakeboarding and diving has helped him to interact satisfactorily with guests during their charter holidays on board.

Menu

DAY 1

BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” wholemeal bread, fresh tomatoes dressing and extra virgin olive oil.
Jams
Bread
Seasonal fruit platter
Zucchini and organic feta cheese omelette

LUNCH
Bread / olive oil
Duck ham and pomegranate salad
Roasted peach with lavender custard

DINNER
Avocado nest with crispy prawns, green sprouts and fresh basil mayo sauce
Papillote Sea Bream with lime, garlic and sun dried tomatoes
Lemon and cinnamon ice cream “leche merengada”

DAY 2

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Croissants
Jams
Bread
Seasonal fruit platter
Eggs on demand: fried, poach, scrambled, omelet

LUNCH

Goat cheese and spinach croquets
Free range chicken breast with Moroccan aroma barbecue grilled
Mango sorbet

DINNER

Spanish cold tomato soup with crunchy ham and quail egg “Salmorejo”
Grilled squid with parsley sauce and backed potatoes
Limoncello mousse

DAY 3

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Avocados on toast with poach egg
Pan au chocolate
Jams
Bread
Seasonal fruit platter

LUNCH

Quinoa salad with grilled seasonal vegetables and fresh pesto
Crunchy skin salmon with garlic mayo and new baby potatoes
Strawberry and white chocolate tiramisu

DINNER

Cherry and almond soup
Marinated beef filet with basil and mustard, roasted sweet potatoes
Cappuccino tartlet

DAY 4

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Honey and lemon pancakes
Pistachio muffins
Jams / Breads
Seasonal fruit platter

LUNCH

Zucchini Carpaccio with lemon and red pepper
Seafood Paella
Orange pannacotta

DINNER

Baby heart lettuce with fried garlic and serrano ham dices
Roasted lamb chops with potatoes and fresh mint
Chocolate volcano

DAY 5

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Sponge apricot cake
Spanish omelet
Jams
Bread
Seasonal fruit platter

LUNCH

Burrata salad with green tomatoes, rocket leaves, olive oil and fresh truffle
Sautéed clams “a la marinera” parsley, white wine and garlic
Fresh fruit bites

DINNER

Butternut squash and leek soup
Roasted chicken thigh with oregano and lemon juice,
Cheese flan with cream caramel

DAY 6

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Banana muffins
Turkey, cherry tomatoes, and Manchego cheese omelet
Jams
Bread
Seasonal fruit platter

LUNCH

Seafood ceviche with mango vinaigrette and fresh chillies
Grilled red tuna with quinoa and butternut squash risotto
Lemon sorbet

DINNER

Traditional Japonaise vegetarian Ramen
Salty Edamame
Crunchy pork belly
Matcha Tiramisú

DAY 7

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” seed bread
Eggs Benedict
Jams
Bread
Seasonal fruit platter

LUNCH

Salmon and avocados tartar
Breaded chicken breast stuffed with local cheese and prosciutto, fresh alioli sauce
Coconut chocolate truffles

DINNER

Traditional French onion soup with croutons and melted cheese
Grilled entrecote, mushrooms sauce, roasted potatoes with peppers and onions
Chocolate soufflé with macadamia