GREY WOLF Yacht Charter Motor Boat

Crew Profile

Captain Simon Lucas

Simon was a born seafarer, literally. He says, “I’ve been on a boat since the womb. Dad retrofitted the yacht to have baby seats, so he and mum could take the kids cruising. So, I have always been at home on the sea.” He grew up in the small, seaside town of Whangaparaoa, near Auckland, New Zealand. His dad is a marine engineer, so much of his time was spent playing and working on boats. The rest of the time he was fishing, diving, hiking, and hunting. He also become an avid and talented photographer and videographer.

Simon completed his university studies in 2010 and set off to discover the world. He explored much of the planet; Europe, North and South America, Africa, Caribbean, South Pacific and Antarctica. He directed a documentary film of a two-month canoe trip from Canada to Alaska. He worked the gold mines of Northern Canada. He logged 18,000 miles in just eight months on a sailing yacht delivery. Then he met Peter on GREY WOLF.

GREY WOLF is a very special yacht, and Simon, as Captain, is a perfect fit. He is a highly experienced seaman in all ocean conditions. He loves meeting new people and sharing stories. He is a natural teacher and encourages his guests to venture just beyond their comfort zone. He says, “It’s an incredible world we live in. I am privileged to have the opportunity to guide people to remote destinations and to share the experience with them. The beauty of GREY WOLF is that we can do it all and bring some homey comforts along for the ride.” Charter Grey Wolf and let Simon launch your adventure.

Simon is licensed as MCA Master 200gt Unlimited, Yachtmaster Ocean, STCW Proficiency in Medical Care, MCA Approved Engine Course 1 & 2, Dive Master, 5 Basic STCW Certificates, Firearms Licence holder, BSc Zoology, PGDipSc Wildlife Management.

Ice Pilot/Mate Peter Watson

Peter’s passion for adventures at sea is not surprising. It’s in his blood. He grew up in Bristol, UK, a city with a strong maritime heritage. As a child he did a lot of exploring, sailing aboard his Dingy, and hiking or horseback riding in the Welsh mountains. By the time he entered college to study marine electronic engineering, he was already focused on a maritime career. Today, Peter is a highly accomplished seaman, with numerous certifications and licenses acquired during his 30 years in the marine industry.

GREY WOLF will be available for charter in the Antarctic and later to breathtaking destinations within the Arctic Circle. Peter’s knowledge, experience and contacts in the Polar regions makes this journey possible. He is a qualified ice pilot. His lengthy list of achievements includes Polar Basic and Polar Advanced qualifications at the internationally renowned maritime college, Aboa Marine, in Turku, Finland. The school has been training mariners since 1813. It is one of the very few colleges to train in accordance with the Polar Code and IMO model courses.

Peter has traversed the world’s oceans. His exotic adventures make for lively evening conversation aboard GREY WOLF. High latitude sailing, especially trips to Greenland, and Svalbard, is a passion. Among his most amazing recent voyages, The Long Voyage Home of FPB 64 GREY WOLF was an epic journey from Auckland to Guernsey via the Panama Canal. The trip took three months and covered more than 13,000 nautical miles. GREY WOLF is a safe, comfortable and luxurious explorer yacht. But it’s Peter that makes every charter expedition the experience of a lifetime.

Chef Eve Ryan

Eve Ryan, nick-named Evie, is described fondly by friends as trustworthy, kind-hearted and brilliant. She has traveled worldwide, volunteered in Malawi, learned to sign and clocked some 10,000 miles at sea. She was born and raised in the beautiful countryside of South Staffordshire, Midlands, Britain. It was an idyllic setting for her favorite hobbies; horse riding and photography.

After graduating from UKSA Superyacht Academy, Evie worked as a stewardess on private yachts in the Mediterranean. In May 2016, she completed her first transoceanic passage, 9,500 nautical miles from Seattle, WA to Imperia, Italy. She logged the equivalent of three back-to-back Atlantic crossings. Evie’s passion for adventure has led her through the Panama Canal, trekking in the Costa Rican rainforest, hiking Alaskan glaciers, salmon fishing in British Columbia and shooting aerial photos of humpback whales, orcas and grizzlies.

Evie is an innovative chef with a flair for preparing healthy living food, especially vegetarian, vegan, gluten free and paleo-style dishes. She especially likes to create dishes based on recipes collected during her travels. To expand her menu, she also completed classes at the Ashburton School of Cookery. Guests will be delighted by Evie’s high level of service, thoughtful attention to detail and delicious fine dining, served up with a warm smile.

Menu

Day 1

Any style Eggs with your choice of mushrooms, bacon or salmon.

Chicken Caesar Salad with homemade dressing, croutons and free range organic eggs

Homemade tomato & basil soup with crusty fresh bread

Pistachio coated fillet of Salmon with a balsamic reduction and buttered leeks and carrots

Crème Brulee with vanilla snap biscuits

Day 2

Local Fruit Platter, Homemade Museli, Fresh Yoghurt

Herby Fishcakes with Lemon Sauce with a freshly prepared crisp green salad

Pan-fried scallops with pea puree & crispy Parma ham

Roasted Duck with spiced plum sauce served with baby roasted potatoes and fresh vegetables

Baileys Cheesecake with raspberry coulis

Day 3

American Style Pancakes with Maple Syrup and sauteed bananas

Tarte Alsacienne with rocket salad and house dressing

Tapas – created using local ingredients

Pan fried fresh local fish with ratatouille and homemade crispy croutons

Meringue Volcanos!! and white chocolate parfait.

Day 4

Eggs Benedict on English Muffins, crispy bacon or avocado, lightly poached egg, and hollandaise sauce.

Fahitas with floury corn tortillas, homemade salsa, guacamole, and sour cream

Tomato and Feta Bruschetta with rosemary infused olive oil dressing
Chicken wrapped in Palma Ham  with a shallot and orange sauce, parmesan polenta and seasonal vegetables

Tiramisu

Day 5

French Crepes with a selection of fruits, spreads and crème Fraiche

Seafood Risotto and homemade garlic bread

Gravlax served with vodka crème Fraiche and cucumber salad

Filet Mignon with a whiskey cream sauce, sautéed potatoes, and peas a la Francaise

Traditional English apple & rhubarb crumble with crème Anglais.

Day 6

Your choice Captains French Toast, Sweet or Savory

Local Fish curry with tomatoes, pineapple, and sauteed onion

Tomato and pesto pies with a garden salad.

Honey Soy and ginger Pork on sauteed leek with basmati rice

Birthday cake

Day 7

Potato and Onion Rosti with Poached egg and whipped cream sauce

Freshly baked bread sandwiches with your choice of fillings.

Paired meat and cheese platter

New Zealand style Lamb Roast, with roast vegetables and homemade gravy