HOUBARA Carta de Iate

Sail and Work Experience
Giulia has built a strong foundation of experience aboard various vessels. She has held long-term stewardess roles on the 43m M/Y L’ALBATROS across multiple seasons in both the Caribbean and Mediterranean. Her responsibilities included laundry, housekeeping, silver service, bartending, and provisioning, all while maintaining high standards and attention to detail. She also assisted regularly on deck with lines, fenders, and stowage. In 2024, she took on a stew/cook role during a shipyard period on M/Y JEMS. Most recently, she served with La Méridionale Ferries, welcoming passengers, providing exceptional service, and managing onboard catering and cleanliness. Onshore, Giulia has held positions in reception, catering and hospitality events and outside of work, she has a passion for dance, travel, and discovering new cultures.

Job Description
As a stewardess, Giulia is responsible for delivering high standards of service, including housekeeping, laundry, bartending, table setting, and guest interaction. She ensures comfort and satisfaction for guests through attention to detail, teamwork, and positive energy. She also supports the deck team with exterior operations, ensuring a smooth onboard experience.

Licenses and Qualifications
• STCW Basic Safety Training
• ENG1 Medical Certificate
• TIS/SPRS/AMMCT1/HPR/INCENDIE/PSC1 (Université Internationale de la Mer, 2021)

Languages
French, Italian, English, Spanish

Sail and Work Experience
Maxime has a wealth of culinary experience in land-based establishments. He has been a chef in various different restaurants, hotels and homes since 2005, making him highly skilled and well-adapted to different taste palates. He takes particular pride in using fresh produce, and in the presentation of his dishes. Having been a private family chef since 2016, Maxime promises a personable client experience and is very attentive to his guests’ needs. From Quebec, to Corsica, Maxime has moved all over the world to cook for different institutions. Now he continues with this passion for travel, this time on the water.

Job Description
Nathan is responsible for creating and delivering refined, adaptable cuisine tailored to guest preferences. He oversees all culinary aspects onboard, including planning, provisioning, and executing meals for guests and crew. He ensures high standards of hygiene and efficiency, and manages the galley autonomously to deliver seamless service across all meal periods.

Licenses and Qualifications
2005 Cooking BEP
2007 Professional Cooking BAC
2010 BTS in Hospitality and Catering, Option B
Coastal Permit
2005 Naval Military Training License