PURA FOLLIA Yacht Charter

Sail & Work Experience:
Amedeo has a solid background with years of experience in the nautical sector. He also has hands-on experience as both a resonator and a Bridge Service in the yacht industry.
His extensive military experience further strengthens his skill set, where he was responsible for driving military vehicles, performing body repairs, and overseeing painting work. He also carried out surveillance of sensitive sites and military installations. He is characterized by excellent organisational, interpersonal, and time management skills.

Job Description:
Amedeo is responsible for the organisation, management, and cleanliness of all interiors of the yacht. As well as helping with sailing, he ensures the cleaning and preparation of the vessel to the highest standard prior to, and during, all guest tips.

Licenses & Qualifications:
- Lifeguard Certification
- Basic Life Support and Defibrillation (BLSD)
- Free Diving License
- Rope Access Work Certification
- Supervisor for Rope Access Work

Sail and work experience
Danilo is an experienced chef with a long and diverse culinary career in Italy and abroad. He is currently the owner and head chef of Goostoso SRLS and leads the kitchen at Bernardo Tavola Temporanea in Ca’ Bernarda, Rovigo. He has also worked as a consultant chef at Osteria Ai Trani and held positions in both traditional and fine dining establishments, including the prestigious Four Seasons hotels in Florence and Prague, as well as Michelin-starred restaurants such as Il Palagio*, Piccolo Lago** and Naturalmente Nacci*. He was also sous chef at Ristorante Sine* in Milan and gained extensive experience as a freelance restaurant chef and cooking instructor across Rome, Padua and Rovigo. His background reflects strong expertise in high-level Italian cuisine, bread and pastry production, menu development and restaurant consulting.

Job Description
On board, Danilo is responsible for all aspects of the galley, including provisioning, menu planning, guest and crew meal preparation, hygiene, organisation and cleanliness. He creates refined, seasonal menus using fresh and locally sourced ingredients wherever possible, while adapting dishes to guests’ dietary requirements and preferences. Working closely with the crew, he ensures smooth service throughout the charter and brings creativity, precision and professionalism to every dining experience.

Licences and Qualifications
Diploma in Culinary Arts – I.P.S.S.A.R. Termoli, CB, 2006.