DARK STAR OF LONDON Charte de Yacht

Sail and Work Experience
Fabrizio is an accomplished Italian chef from Sardinia with over 23 years of professional experience, including time in Michelin-starred restaurants and as a private yacht chef serving VIP families worldwide. Specialising in Mediterranean and Italian fine dining, he is renowned for his refined seafood dishes, artistic presentation, bespoke menus, and exceptional galley management. In 2017, he achieved 2nd place at the World Champion Chef competition in Malaysia.

Job Description
As Chef, Fabrizio is responsible for planning and preparing exceptional meals for guests and crew, accommodating dietary requirements and preferences while maintaining the highest standards of hygiene and food safety. He manages provisioning, budgeting, inventory, and galley operations, ensuring a seamless and memorable onboard dining experience.

Licences and Qualifications
• Over 23 years of professional culinary experience
• Michelin-star restaurant experience
• 2nd Place – World Champion Chef Competition (Malaysia, 2017)

Nadine is an experienced stewardess with three seasons on motor and sailing yachts, working on both private and charter vessels in the Mediterranean and Caribbean. She has held sole stewardess roles aboard ASTROLABE, YORLAY, and JM, managing housekeeping, laundry, guest service, provisioning, interior presentation, and crew cooking. Prior to yachting, she gained over 10 years of luxury hospitality and VIP events experience in the UK and UAE, delivering exceptional service at high-profile events and for private clients.

Job Description
As Stewardess, Nadine is responsible for maintaining the yacht’s interior to impeccable standards, including housekeeping, laundry, detailing, table settings, and guest cabin preparation. She provides attentive food and beverage service, assists with provisioning and inventory management, and ensures guests receive a seamless, professional, and welcoming onboard experience while supporting the smooth day-to-day operation of the vessel.

Licences and Qualifications
• RYA Day Skipper (Sailing)
• RYA Competent Crew (Sailing)
• STCW 95/10
• ENG1
• B1/B2 Visa
• First Aid
• Powerboat Level 2
• Basic Seamanship Certificate
• Professional Practices & Responsibilities
• RYA Short Range (VHF)
• Food Hygiene Level 2
• Open Water PADI
• Seaman Book (Cayman Islands & Malta)
• Full UK Driving Licence
• Holistic Massage Level 3 (FHT & IPHM)
• 200hr Ashtanga & Kundalini Yoga Certification

Sail and Work Experience
Tom has over five years of yachting experience and more than 18,000 sea miles, progressing from deckhand to captain at a young age. He has served as Captain aboard ISLA DE FLORA and OPTIMIST OF LONDON II, as First Mate on transatlantic and Mediterranean deliveries aboard LIVING THE DREAM and SERENITAS, and has extensive experience in charter operations, navigation, vessel maintenance, crew training, and guest service. His background also includes managing maintenance schedules and supporting yacht sales, making him a well-rounded and proactive crew member.

Job Description
As Deckhand, Tom is responsible for the exterior maintenance and presentation of the yacht, assisting with docking, anchoring, line handling, tender operations, and water sports equipment. He supports navigation and watchkeeping, carries out routine maintenance and cleaning, and works closely with the captain and crew to ensure the safe and efficient operation of the vessel while providing excellent service to guests.

Licences and Qualifications
• Commercially Endorsed RYA Yachtmaster Coastal
• ENG1 Medical Certificate
• GMDSS
• Professional Practices and Responsibilities
• Certificate of Proficiency in Personal Survival Techniques
• Certificate of Proficiency in Elementary First Aid

Sail and work experience
Haris is a highly skilled chef with a strong background in Michelin-level kitchens
and high-end European gastronomy. He has progressed through roles from
Chef de Partie to Sous Chef and Head Chef positions, gaining extensive
experience in fine dining, kitchen leadership, and high-pressure service. His
culinary style is modern and refined, with a focus on seasonal ingredients and
Mediterranean cuisine, complemented by French and Italian influences. He
is confident creating both elegant tasting menus and tailored daily dining,
with a strong ability to adapt to guest preferences and dietary requirements.

Job Description
Haris is responsible for the preparation and delivery of all guest and crew
meals onboard, maintaining exceptional standards of quality, hygiene, and
presentation at all times. He manages provisioning, menu planning, and
galley organization, ensuring efficiency even in demanding conditions at sea.
He creates diverse, seasonal menus tailored to guest preferences and dietary
needs, delivering a refined and memorable dining experience onboard.

Licences and Qualifications
• School for Tourism, Hospitality and Trade, Pula –
Junior Chef Qualification
• Faculty of Tourism and Hospitality Management, Opatija –
Food & Beverage Manager
• Culinary Institute Kul In – Culinary Arts
• AZRRI – Professional Chef Education and Masterclasses

Sail and Work Experience
Hugh is a highly experienced chef who has worked for UHNW individuals,
including members of various Royal Families and celebrities worldwide. He has
expertly catered for up to 19 crew members and orchestrated exquisite seven-
course tasting menus for up to 14 guests. Approachable and highly creative,
Hugh is passionate about delivering exceptional culinary experiences. With
eight years of experience working across a diverse range of establishments,
he possesses extensive knowledge of Mediterranean cuisine, particularly
French and Italian, as well as expertise in dairy-free, gluten-free, and vegetarian
dishes. Beyond the kitchen, Hugh has a love for sailing and a vibrant, engaging
personality. His enthusiasm for life at sea ensures guests enjoy a warm,
memorable experience.

Job description
As the chef, Ben is responsible for the crew and guest meals throughout the
charter, ensuring that the food is enjoyable, the interior of the yacht is clean
and serviceable, and that all dietary requirements are met. He is a creative cook,
varying her meals to provide variety and according to the location of DARK STAR
OF LONDON, to have as much relevance as possible to the region being visited.