Rates Per Week
Crew Profiles
Specifications
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
July & August | Plus Expenses | €31,000/week |
June & September | Plus Expenses | €27,000/week |
May to October | Plus Expenses | €21,000/week |
Additional Rate Information
Summer 2023 Weekly Rates
Period A (July/August)Euro 31000 + 13% VAT + 25% APA
Period B (June and September) Euro 27000 + 13% VAT + 25% APA
Period C (rest months) Euros 21000 + 13% VAT + 25% APA
Location Details
Summer Area: Greece
Winter Area: Greece
Location Details: Greece / Mediterranean
Captain – Stefanos Vogiatzis
Stefanos has been sailing in Aegean ever since he can remember, all his life he’s been surrounded by sea sports activities. He has a very outgoing and friendly personality, as he grew up in cosmopolitan Santorini. And thus, he’s very familiar with the Cyclades.
From 2014 Stefanos has been working as a full time skipper. He has skippered sailing yachts up to 65 feet (private and professional) . Stefanos is an experienced Captain in yacht charters in the Mediterranean seas as well as in long distance yacht deliveries from Bordeux to Athens and all around Greece. He is creative, self-motivated, well-organized and capable of working under pressure person. He has a clear, logical mind with a practical approach to problem solving and with developed experience to see things through to completion.He possesses good communication skills, so he is capable to work as part of a team.
At his free time, he enjoys sailing, surfing, free diving, snowboarding, cycling.
Passionate and devoted in providing an excellent sailing experience, Stefanos will make sure you will have a memorable vacation.
Certificates:
NASPOR offshore sailing and racing school, Skipper’s basic education
Speedboat operator license
Basic safety training VI/1 STCW
Radio communication GMDSS
General Operator Certificate VI/2 STCW
Diving Instructor
Chef – Magda Gkogkoura
Magda is a professional chef since 2001 and two characteristics of her work are “passion” and “creation”. She was born in Athens in 1982 and she studied Culinary Arts at Le Monde Institute of Tourism Studies.
She likes to maintain dietary trends and prefers the supply of local high-quality ingredients for the creation of her dishes. She has special training for Mediterranean, Italian, Asian and Latin American cuisines.
In her career, from 2001, she worked in various restaurants of high gastronomy in Athens, until 2018, when she joined the yachting world as a chef at private and commercial mega yachts.
She is friendly, professional and loves hospitality.
Also, she has a diploma in Sea Safety, Power Boat and food & Hygiene II.
Stewardess – Rafaela Pouliezou
Rafaela is 28 years old, born at the island of Lipsi, one of the most beautiful Greek islands! She grew up in a seafarer environment as her family’s business was always at sea. Her Family has their own fishing boat, and for many years followed her father as assistant fisherman.
The last years, during the summers, worked as a housekeeper and hostess on private villas at the island of Patmos. At this period, has the opportunity to raise her qualification in hospitality and services.
Now on, with her positive attitude and the motivation for more successful days, Rafaela wants to combine her love for the hosting and the life at sea.
As a yacht stewardess, Rafaela with her experiences and her strong personality, is ready to give the best service to her guests, having amazing vacations!
She has a license of powerboat, certificate of housekeeping, Basic safety training (STCW 95/10) and fisherman license.
She speaks Greek and English.
*All of the crew members are fully vaccinated against Covid-19.
Title | Name | Nation | Born | Languages |
---|---|---|---|---|
Captain | Stefanos Vogiatzis | Greek | 1990 | English (fluent), Greek (native) |
Crew | Magda Gkogkoura | Greek |
Captain
Stefanos Vogiatzis
Chef
Magda Gkogkoura
Stewardess
Rafaela Pouliezou
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
Standup Paddle boards (x2)
Kayak
Wakeboard (adults)
Water ski (adults and children)
Fishing Equipment
Snorkelling equipment
Tubes – Towable inflatable
VALIUM62 | SAMPLE MENU
Breakfast
Freshly brewed Coffee & Tea
Selection of fresh orange juice anddetox smoothies
Breadbasket with Honey,marmalade,butter
Chocolate cookies,muffins,pancakes and crepes
International cheese plater & cold cuts
Homemade Feta cheese pie
Various omelettes,scrambled,poached,sunny and poached eggs
Greek yoghurt & fresh seasonal fruits
Multigrain healthy porridge
Starters
Boboloni Scamorza,Tomato relish,Basil oil
Mussels Miraval,Cherry tomatoes,Chorizo broth
Vitello Tonnato,Caper leaf,Lemon Mayo
Salmon Tiradito,Passion fruit Leche de Tigre,Coriander gel
Eggplant involtini,Chevre,Ranchero sauce
Crab Salad,Asparagus,Jasmine rice,Truffle oil
Sage Arancini,Comte creme,Prosciutto dust
Tuna Poke,Avocado tartare,Mango emulsion
Courgette Chips,Mint,Garlic confit &Labneh
Ceviche Amberjack,Charcoaled watermelon,Tsipouro
Salads
Xaloumi,Endive,Green Beans,Dates,Hazelnuts
Buffalo Caprese,Tomato tartare,Basil,Black olive oil
Baby Spinach,Caponata,Syglino,Greek yoghurt
Caprino,Radicchio,Sykomaida,Rucola, Almonds
Salmone,Baby Lettuce,Avocado & Clementines
Sesame Bagel,Oven-Baked Pomodori,Feta cream cheese,Balsamic glaze
Artichoke Panzanella,Sundried Tomato,Pita bread,Spring onion dressing
Charcoaled Peaches,Ricotta,Mesclun,Honey-Basil vinaigrette
Slow-Cooked Turkey,Carrot tagliatelle,Valerian Salad,chilli-tahini sauce
Beluga Lentils,Bottarga,Lollo Rosso,Crispy Rice Paper
Main Courses
Angus Ribeye,Eggplant purée,Potato Bar,Petimezi drops
Yellowfin Tuna,Shimeji mushrooms,Truffle emulsion,Chips Topinambur
Spaghetti Vongole Veneziana,Pinot Grigio wine,Parsley-garlic broth
Presa Iberico Pork,Pomegranate Tabbouleh,Lemon-Mint jus
Salmon Butterfly,Broccoletti,Golden Beets,Red Quinoa,Saffron Verjus
Lamb Orzo Ragout,Tomato confit,Lazareto Cheese
Charred Octopus,Green fava bean purée,Vinsanto glazed scallions
Chicken Roulade,Spinach,Baby Potatoes,Black Truffle Demi
Risotto Langoustine,Estragon essence,Lemon-Vanilla Bisque
Pan-Seared Sea Bream,Baby greens,Grapefruit Beurre Blanc
Desserts
Black Forest Moelleux,Cherry Tartare,Cocoa Anglaise
Lemon Pavlova,Açai Berries coulis,Vanilla Curd
Gianduja Cheesecake,Myrtille Consommé,Carob Sable
Baileys Catalana,Coconut,Bitter Chocolate Cremeux
Milk Chocolate Brownies,Espresso,candied Walnuts
Peach Melba Panna Cotta,Yoghurt,Peach Coulis & Raspberries
White Chocolate Namelaka,Bitter Chocolate Cremeux,Strawberries,Cocoa Nibs
Karydopita,Salted Caramel Fudge,Chocolate Ganache
Almond Florentine,Fresh Nectarines,Mastic Cream
Loukoumades soaked in Rakomelo & Cinnamon Gelato
Special Menu
Tuna Sashimi
Sea Urchin Nigiri
California Maki
Bottarga Onigirazu
Lumpia Spring Rolls
Beef Tartare,Caviar,Ponzu,Crispy Rice Paper
Soft-Shell Crab,Mango,Tobiko,Sambal Oelek
*Menu options alternate and change depending on guests’preferences and dietary needs
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.