Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Evan Hadjicostas | Greek | 1971 | RYA Yachtmaster | Greek, English |
| Crew | Alexandros Kaltouroumidis | Greek |
Captain: Evan Hadjicostas
Born in England in 1971, Evan spent most of his formative years in the vibrant city of Athens, Greece. With an extensive background in offshore sailing events dating back to 2001, Evan has evolved into an accomplished Offshore Sailing Instructor, steering various sailing vessels across the waters of Greece. His maritime journey includes captaining ships of diverse sizes, ranging from 38 feet to an impressive 147 feet.
Evan’s sailing prowess extends to participation in esteemed events such as the World Championship, the Middle Sea, and the Aegean Rallies. Accumulating over 40,000 nautical miles of expertise, his sociable and talkative nature ensures that guests are in for an exceptional sailing experience.
A firm believer in the mantra “Safety first!” Evan combines his genuine love for the ocean with a deep passion for sailing. Beyond the helm, he finds joy in cooking and immersing himself in the water, showcasing a well-rounded affinity for maritime living.
Fluent in both Greek and English, Evan effortlessly communicates with guests, fostering an inclusive and enjoyable atmosphere on board. With Evan at the helm, guests can trust in his commitment to safety and his dedication to ensuring an unforgettable time navigating the seas.
Chef: Alexandros Kaltouroumidis
At the age of 32, Alexandros a self-motivated and results-driven culinary professional boasting a decade of diverse experience across hotels, restaurants, and catering. His remarkable journey includes the acquisition of two degrees, reflecting a steadfast commitment to success and a high level of motivation. With a chef’s diploma from the prestigious Le Monde Institute of Culinary Arts and a bachelor’s degree in Applied Science, Alexandros is dedicated to continual learning and professional advancement.
Notably, Alexandros has honed his culinary skills in Michelin-awarded restaurants, having worked in establishments with both one and three stars. This experience has contributed to his wealth of expertise in contemporary cuisine and hospitality services, highlighting his passion for exploring new business opportunities. Eager to embrace ongoing training challenges, he undertook the unique experience of working on a yacht, aiming to further broaden his knowledge in food service and catering. His overarching objective is to cater to diverse tastes and dietary needs, ensuring an unparalleled guest experience.
Specializing in Mediterranean cuisine, Alexandros brings a fresh, modern European perspective to his culinary creations. His unwavering commitment to delivering a delightful gastronomic experience is evident in his dedication to understanding and accommodating the distinct preferences of each guest.
Fluent in both Greek and English, Alexandros excels in effective communication, elevating the overall dining experience for a diverse array of guests. His culinary prowess, coupled with his passion for crafting memorable meals, positions him as an invaluable asset to any yachting journey..
Steward: Michael Argyros-Amerikanos
Born in Athens in 1997, Michael embarked on his professional journey after studying at the Department of Physical Education and Sports Science at Democritus University of Thraki, successfully graduating in 2019. Michael’s yachting career commenced post-graduation, where he initially served as a deckhand on the Above & Beyond (Sunreef 80). His hands-on experience in this role positioned him perfectly for his current position on Alexandra II.
Known for his kindness, discretion, and keen attentiveness to guests’ needs, Michael seamlessly transitioned to his steward role. His dedication to providing excellent service is evident in his approach, making every effort to ensure the comfort and satisfaction of those on board.
Fluent in both English (his native language) and Greek, Michael communicates effortlessly with guests, enhancing their overall experience and contributing to the welcoming atmosphere aboard Alexandra II. With a genuine commitment to hospitality, Michael is a valuable member of the crew dedicated to making every guest’s journey enjoyable and memorable.
Previous yacht: Above & Beyond
Deckhand: Henry Eilers
Henry, born in Bulgaria in 2000 and a resident of Greece since 2014, is a unique blend of Belgian and Bulgarian heritage. Beyond being fluent in Bulgarian, Greek, and English, he impressively communicates in Spanish, Russian, and some French. Furthermore, Henry possesses a basic understanding of several other languages, including Arabic, Hebrew, German, Italian, Portuguese, Dutch/Flemish, among others. Driven by an ambitious goal, he aspires to become fluent in more than ten languages by the age of 30.
In November 2019, Henry completed his ICC and SRC training at Kalamaki Sailing School, marking the initiation of his career as a deckhand on various boats. Known for his pleasant demeanor, reliability, and strong work ethic, Henry consistently fosters a positive and enjoyable environment where everyone feels at ease.
His linguistic versatility and cultural adaptability make Henry an asset to any yachting experience. As a dedicated and hardworking individual, he contributes to creating seamless and memorable journeys for all on board.
Captain
Evan Hadjicostas
Chef
Alexandros Kaltouroumidis
Steward
Michael Argyros-Amerikanos
Deckhand
Henry Eilers
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| July & August | Plus Expenses | €40,500/week |
| June & September | Plus Expenses | €38,000/week |
| October to May | Plus Expenses | €30,500/week |
Additional Rate Information
Location Details
Summer Area: Greece
Winter Area: Greece
Captain: Evan Hadjicostas
Born in England in 1971, Evan spent most of his formative years in the vibrant city of Athens, Greece. With an extensive background in offshore sailing events dating back to 2001, Evan has evolved into an accomplished Offshore Sailing Instructor, steering various sailing vessels across the waters of Greece. His maritime journey includes captaining ships of diverse sizes, ranging from 38 feet to an impressive 147 feet.
Evan’s sailing prowess extends to participation in esteemed events such as the World Championship, the Middle Sea, and the Aegean Rallies. Accumulating over 40,000 nautical miles of expertise, his sociable and talkative nature ensures that guests are in for an exceptional sailing experience.
A firm believer in the mantra “Safety first!” Evan combines his genuine love for the ocean with a deep passion for sailing. Beyond the helm, he finds joy in cooking and immersing himself in the water, showcasing a well-rounded affinity for maritime living.
Fluent in both Greek and English, Evan effortlessly communicates with guests, fostering an inclusive and enjoyable atmosphere on board. With Evan at the helm, guests can trust in his commitment to safety and his dedication to ensuring an unforgettable time navigating the seas.
Chef: Alexandros Kaltouroumidis
At the age of 32, Alexandros a self-motivated and results-driven culinary professional boasting a decade of diverse experience across hotels, restaurants, and catering. His remarkable journey includes the acquisition of two degrees, reflecting a steadfast commitment to success and a high level of motivation. With a chef’s diploma from the prestigious Le Monde Institute of Culinary Arts and a bachelor’s degree in Applied Science, Alexandros is dedicated to continual learning and professional advancement.
Notably, Alexandros has honed his culinary skills in Michelin-awarded restaurants, having worked in establishments with both one and three stars. This experience has contributed to his wealth of expertise in contemporary cuisine and hospitality services, highlighting his passion for exploring new business opportunities. Eager to embrace ongoing training challenges, he undertook the unique experience of working on a yacht, aiming to further broaden his knowledge in food service and catering. His overarching objective is to cater to diverse tastes and dietary needs, ensuring an unparalleled guest experience.
Specializing in Mediterranean cuisine, Alexandros brings a fresh, modern European perspective to his culinary creations. His unwavering commitment to delivering a delightful gastronomic experience is evident in his dedication to understanding and accommodating the distinct preferences of each guest.
Fluent in both Greek and English, Alexandros excels in effective communication, elevating the overall dining experience for a diverse array of guests. His culinary prowess, coupled with his passion for crafting memorable meals, positions him as an invaluable asset to any yachting journey..
Steward: Michael Argyros-Amerikanos
Born in Athens in 1997, Michael embarked on his professional journey after studying at the Department of Physical Education and Sports Science at Democritus University of Thraki, successfully graduating in 2019. Michael’s yachting career commenced post-graduation, where he initially served as a deckhand on the Above & Beyond (Sunreef 80). His hands-on experience in this role positioned him perfectly for his current position on Alexandra II.
Known for his kindness, discretion, and keen attentiveness to guests’ needs, Michael seamlessly transitioned to his steward role. His dedication to providing excellent service is evident in his approach, making every effort to ensure the comfort and satisfaction of those on board.
Fluent in both English (his native language) and Greek, Michael communicates effortlessly with guests, enhancing their overall experience and contributing to the welcoming atmosphere aboard Alexandra II. With a genuine commitment to hospitality, Michael is a valuable member of the crew dedicated to making every guest’s journey enjoyable and memorable.
Previous yacht: Above & Beyond
Deckhand: Henry Eilers
Henry, born in Bulgaria in 2000 and a resident of Greece since 2014, is a unique blend of Belgian and Bulgarian heritage. Beyond being fluent in Bulgarian, Greek, and English, he impressively communicates in Spanish, Russian, and some French. Furthermore, Henry possesses a basic understanding of several other languages, including Arabic, Hebrew, German, Italian, Portuguese, Dutch/Flemish, among others. Driven by an ambitious goal, he aspires to become fluent in more than ten languages by the age of 30.
In November 2019, Henry completed his ICC and SRC training at Kalamaki Sailing School, marking the initiation of his career as a deckhand on various boats. Known for his pleasant demeanor, reliability, and strong work ethic, Henry consistently fosters a positive and enjoyable environment where everyone feels at ease.
His linguistic versatility and cultural adaptability make Henry an asset to any yachting experience. As a dedicated and hardworking individual, he contributes to creating seamless and memorable journeys for all on board.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Evan Hadjicostas | Greek | 1971 | Greek, English |
| Crew | Alexandros Kaltouroumidis | Greek |
Captain
Evan Hadjicostas
Chef
Alexandros Kaltouroumidis
Steward
Michael Argyros-Amerikanos
Deckhand
Henry Eilers
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Hydraulic Swimming Platform
TV in saloon and in all cabins
Mini I-pad for Sound System
Printer
Scubajet pro all-in-one kit (2)
SUP (2)
Kayak 2-seater (1)
Water Ski (adult and children)
Wakeboard (1)
Sea Scooter (2)
Snorkel Gear
Fishing Gear
Banana 2 pax
Towable Mattress 2 pax
All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
One master cabin with double bed (size between queen and king bed) and desk area, three queen bed guest cabins. All with private facilities. All cabins are with TV.
Breakfast
Variety of juices: orange juice, Apple juice, Pomegranate juice
Variety of milk: Milk, Soy Milk, Almond Milk, Oat milk, coconut milk
Spreads and jams: Strawberry, Apricot, Peach, Fig, Chocolate and hazelnut praline, Peanut butter, Tahini, Maple Syrup
Variety of bread: Sourdough, Black, Brioche, Gluten Free
Variety of mini croissants: Butter, Chocolate, Raisins
Variety of muffins: Chocolate, Red Velvet, Apple-Cinnamon, Pistachio
Handmade cake: Vanilla, Orange, Chocolate, Carrot, and Banana Bread
Greek Corner: Greek yogurt, feta cheese, Greek honey, rice pudding, milk pie, orange pie
Variety of Cereals: All-Bran, Chocolate, Oats
Fresh fruits: Watermelon, melon, apricot, berries, cherries, mango, pineapple, orange
Dried fruits: goji berries, banana chips, dried blueberry, apricot, dried plums,
Dried nuts: almond, walnuts, peanuts, hazelnut, sunflower seeds, cashews
Variety of Cereals: All-Bran, Chocolate, Oats,
Variety of cheese: smoke cheese, gouda, edam, Emmental, parmesan
Variety of eggs: boiled eggs, poached eggs, fried eggs, sunny side up, omelets, scramble eggs, Greek ‘kagiana’
Hot section: bacon, sausages, mushrooms, grilled tomatoes, fried potatoes
Pancakes/crepes / French toast
DAY 1
Lunch
Gazpacho soup
Mussels ‘saganaki’
Sea bream with fresh wild greens, boiled baby potatoes, and lemon oil dressing
Dinner
Chickpeas soup with tahini and chorizo oil
Cherry tomatoes with basil pesto and burrata
Scallops with cauliflower pure and mint dressing
Handmade ravioli with cheese filling and bisque
Rib-eye with roasted baby potatoes, caramelized onion, and bearnaise sauce
Pana cotta with handmade marmalade
DAY 2
Lunch
Couscous with a mix of vegetables and orange vinegarette
Octopus with split peas pure and fresh onion
Slow-cook squid with Lefkadas salami
Dinner
Parsnip soup, walnut, pickled mushrooms
Semi-salted bonito fish, marinated cherry tomatoes, ‘bourdeto’ sauce
Sweet corn and pomegranate salad
Pumpkin risotto
Dover sole with grape beans salad, sauce from the fish juices
Lemon curd
DAY 3
Lunch
Baby rocket salad with marinated prawns
Greek ‘Kakavia’
Linguini alle vongole
Dinner
Carrot soup with lemongrass and ginger
Beef tartare with pickles
Caesar salad
Mushroom ‘magiritsa’
Fish of the day with crushed potatoes and garlic parsley butter, beurre Blanc
White chocolate namelaka with fresh strawberries and handmade strawberry jam
DAY 4
Lunch
Pumpkin soup with yogurt
Baby potato salad with sour cream and pickled oniοn
Tiger prawns with spice butter
Dinner
Potato and leek soup
Scallops with chutney bacon
Green leaves salad with beans and grilled apricot
Beetroot carpaccio , gorgonzola cheese ,walnut
Pork presa, apple pure, pickled kohlrabi
Orange pie
DAY 5
Lunch
Greek salad
Octopus hot dog
Roasted baby chicken with groats salad
Dinner
Asparagus soup
Tuna tartar, tarama, shimeji mushrooms, mustard dressing
Colorful tomato salad with goat cheese
Trachanoto with vegetables
Roasted lamb rack with garlic crust, brussels sprouts, and red wine sauce
Milk pie with handmade marmalade
DAY 6
Lunch
White gazpacho soup with grated bottarga
Beetroot salad with green apple and tarama
Cuttlefish with spinach
Dinner
Pumpkin soup with sour cream
White asparagus with holandez sauce and prosciutto
Baby lettuce salad with herbs and mustard dressing
Tomato balls with split peas pure and basil oil
Risotto with spinach emulsion and fried grouper
Chocolate souffle
DAY 7
Lunch
Trachana soup with feta cheese
Caesar salad with prawns and sauce cocktail
Fried squid with aubergine salad
Dinner
Onion soup
Bruschetta with Marinated anchovies and tarama
Lentil salad with quinoa and cherry tomato
Octopus with romesco sauce
Beef fillet with chimichurri sauce and potato pure
Mille Feuille
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