Mark has 20 years of experience of sailing in different cruising areas worldwide, including Caribbean, Mediterranean and South Pacific Islands, with both sail and power yachts. His great mechanical knowledge and project management skills, together with a hands-on approach enables him to offer the ultimate experience to the guests. Mark was the captain of both private and charter vessels, but has also been heavily involved in the local racing scene in Auckland. His practical experience and calm personality inspiring confidence will help to keep the high level of service on board Kings Ransom.
Ewa is fully qualified chef with extensive experience in international cuisine, possessing a wide range of culinary skills from provisioning to presentation. She can adapt to any situation, enjoys new challenges and thrives on the constant changes that yachting industry provides. Ewa started her culinary career on land, but quickly switched to yachting and worked on various vessels, both private and charter. She will impress the guests with various cuisines and techniques, including Thai, Vietnamese and Japanese, as well as molecular gastronomy. Ewa is able make people feel at home, with a sense of humor at all times.
Grant is an eager and motivated deckhand, being in the luxury charter industry since 2017. He is consistently aiming to provide the highest service standards and ensuring guests leave with fond memories and a vacation of a lifetime. In addition, he carries out his duties in a warm, friendly and professional manner while adhering to all the safety requirements. In his free time Grant also enjoys kite surfing, wakeboarding and fishing, among others.
River has grown up by the sea and has always possessed a strong drive to succeed in the yachting industry. She has 11 years of experience in the Mediterranean and Caribbean on numerous yachts. River is a reliable and honest professional with a vibrant personality and can-do attitude. Her hobbies include yoga, meditation, sea kayaking as well as dancing and fire twirling.
Breakfast Choose from our range of Nespresso Coffees, fine Tea Forte teas or Champagne Mimosa/Bloody Mimosa, Fruit platter, Captains Granola, Yogurt & Pastries Eggs Benedict & Chive Hash served 3 ways-Smoked Salmon and Avocado, Crispy Bacon or Spinach & Asparagus Lemon Ricotta Pancakes with Maple Glazed Apples Sautéed Mushrooms in Balsamic Cream, Grilled Sausage, Herb Toast Parfaits, layered with Chia pudding, Seasonal Fruit & Cinnamon Toasted seeds
Lunch Balsamic Roasted Tenderloin & Vine Cherry Tomatoes on Bruscetta with Cilantro Aioli & Mesclun. Seared Salmon, Sweet Beets & Preserved Lemon Cous Cous with Tangy Tartare BBQ Pulled Pork with Vietnamese Slaw, toasted Brioche Bun & Parmesan Fries Sesame Seared Yellow Fin Tuna, Warm Green Bean,Olive & Tomato salad with Peppered Basil Crème Fraiche Grilled Chicken, Avocado & Crispy Bacon Caesar with Garlic Herb Croutons & Parmesan Crisp