Andrew has always had a passion for all things water and adventure-based, whether it be scuba diving, windsurfing, wake boarding, spearfishing or sailing across the Atlantic. Andrew is very well qualified, not only with a degree in Biological Sciences and passion for marine biology, but also as an Ocean Yachtmaster with vast amounts of experience skippering yachts in different locations. Andrew is extremely dedicated and enthusiastic about his job and aims to create a personal experience that accommodates all your dreams and requirements to make for the most extraordinary trip that will leave you wanting more of ‘SPARK III’ before you have even left.
Chef/Stewardess: Pevon Hofmeyr (30)
Having run her own restaurant Pevon decided to bring her passion for food to the water. With 13 years experience in the hospitality industry Pevon is prepared for any eventuality and aims to devise tailored and delectably memorable moments for your family and guests. She enjoys creating unique culinary experiences by incorporating culture and tradition with locally sourced produce and takes pride in well presented and elegantly served dishes. With a wealth of experience as a young chef, food stylist and an Au Pair, alongside her calm and patient demeanour, Pevon is a great asset to have aboard.
Chicken Souvlaki served with a side of Tzatziki, Olives, Fresh cut Tomato mixed with thinly sliced Red Onions seasoned with olive Oil and Oregano, Grilled zucchini & Peppers & Baked Feta
Crispy Coconut Shrimp with a white Truffle Aioli
Steak topped with caramelized Rosemary Red Wine Onions, with a Leek and Truffle pure, Potato au gratin and a roasted Beetroot salad
Fresh Chopped Berries Spritzed with Rose Water and served with a heavy Vanilla pouring Cream & Mint Glass
Having different diets due to health restrictions or personal choice, should not influence the taste or experience of eating. I always do my best to please the palette no matter what the dietary requirements are.