HELIOS Luxury Super Yacht for Charter

Captain Nick is from Upstate New York and grew up on Lake Ontario running a fuel dock. He learned to sail and dive as a teenager and bought a sailboat before he bought a car. Nick holds a USCG 200GRT license. He started out as an engineer and a mate as he worked his way up to become a captain. Nick has sailed the east and west coast of the United States including Alaska, the Great Lakes as well as all of Central America and the entire Caribbean with over 15 years in the yachting industry. He looks forward to having you aboard HELIOS.

Yali was raised on the local waters of South Florida. Being a dual citizen born in Israel, he decided to expand his horizons and serve in the Israeli Navy as a combat medic onboard a warship. After 3 meaningful years serving in Mediterranean waters and obtaining a first sergeants rank he found his way back home and began his professional career in yachting while obtaining his USCG captains license. Yali is a fan of anything on the water; surfing, diving, fishing, and loves to teach and entertain guests while keeping safety a top priority.

Danny was born in Haiti and moved to USA when he was 22. After completing a 2-year program at the Sheridan Vocational Culinary Arts Center to perfect his culinary arts, he became the head chef at the Banana Boat Restaurant for 11 years. He then moved on to the Ft. Lauderdale Sheraton Hotel as Sous-Chef, specializing in soups and sauces. His first opportunity in yachting was onboard M/Y Lady Frances (115’ Derecktor), and after spending three years, he joined the crew of M/Y Cookie Monster (110’ Denison) for a year and half. He has a fresh approach to cooking that pleases any palate, both healthy and delicious – particularly known for his Award-Winning Crab Cakes. During his career, he has won 5 Chef Competitions while representing his yachts. Chef Danny speaks English, French, Spanish and Creole.