Tassos is the holder of an RYA Yachtmaster Ocean licence, and is also certified in GMDSS, firefighting, first aid and lifesaving. He speaks both English and Greek as a native, while he has some knowledge of French and Italian.
Tassos started sailing in 1976 at the age of 12, racing Optimists dinghies at first and then evolving to the 420 and 470 classes. He has participated in various national championships and has done extensive offshore racing on numerous boats.
He has been the skipper of charter yachts from 30 to 60ft since he was 16 years old and was responsible for the running and maintenance of a small flotilla of charter yachts from 1980 to 1991 as a part of the family business. From there on he continued carrying out charters and transfers during the summer period. Over the years, he has undertaken numerous seagoing transfer assignments and has skippered both private and charter vessels - power boats, motor and sailing yachts- both in Greek and international waters.
Tassos' local knowledge of the numerous islands and bays, his easy-going nature and infectious sense of humour complement his sailing experience.
Tassos is a 3*CMAS divemaster and an IANTD technical diver. In his spare time, he is an enthusiastic cyclist and runner and has completed 4 marathons. He also enjoys to read and listen to music.
Liu has a diploma at hotel business while has studied medicine without graduating. She is a native Ukrainian speaker and speaks also fluently English and Russian as well as some basic Greek.
Liu is a sea enthusiast. Having knowledge of hotel management and excellent cooking skills, she is the perfect hostess. Positive and willing, always smiling and having every situation under control, Liu makes her guests feel comfortable in the yacht right away and spoils them with her caring services.
Cheese and cold cuts platter – Honey – Spreads-Coffee – Tea – Milk – Orange Juice
Snacks & Appetizers
Homemade pies – Tortilla rolls with tuna and mayonnaise – Cream cheese and salmon canapés – Crudites with homemade dips – Mini Cretan dakos with olive paste and cottage cheese – Grilled feta with honey and sesame –Mushroom duxelle in a white wine reduction
Traditional Greek salad with grilled pitas – Green salad with pineapple, walnuts and lemon dill vinaigrette – Chicken and sundried tomato salad with parmesan flakes and balsamic honey vinaigrette – Cold fusilli salad with shrimps, colourful peppers and basil pesto – Tuna and corn salad with croutons and yoghurt dressing
Chicken strips with green bell peppers in mustard dill glaze served with aromatic wild rice
Octopus and orzo casserole-Wild mushroom and sundried tomato risotto
Slow cooked lamb with yoghurt and thyme crust, served with herb marinated baby potatoes
Seafood and spring onion linguini in fresh tomato and mint sauce
Crisp crust sea bass fillet with lime and ginger drizzle, served with grilled asparagus and parsnip puree
Pork medallion served with diced aubergine, carrots and cherry tomatoes
Glazed Beef fillet served with creamy dauphinoise potatoes
Wide selection of traditional Greek main courses (Mousaka, pastitsio, spetzofai, stuffed vegetables etc. )
Lime Pana Cotta- Lemon cheesecake with strawberry coulis
Orange pie with vanilla ice cream
Chocolate pie with salted caramel sauce
Traditional Greek deserts (Galaktompoureko, Ekmek, Ravani etc)
Fresh Fruit Smoothies-Milkshakes-Popular Cocktails (Margaritas, Mojitos, Apple Martini, Cosmopolitan etc.)