Accomodations:

Crew Profile

CAPTAIN - ROTATIONAL | Charlie Rowlands | British
Charlie has been sailing since he was 6, successfully racing dinghies, catamarans, keelboats and large superyachts. He has been yachting professionally since 1996 and has been a Captain since 2002. He has a 3000gt license and is a trained rescue diver. Charlie has circumnavigated the globe 3 times. With such an extensive career, he has accumulated some special memories, from diving with humpbacks in Tonga, to out-running pirates off the coast of Africa.


CAPTAIN - ROTATIONAL | Jean Paul Kleyn | South African
Born and raised on the wild coast of South Africa, JP has been a keen sailor since the age of 14. His dreams to sail all over the world and love of the ocean propelled him to become a certified divemaster and passionate spear fisher. When he turned 21, he made a natural transition into the yachting industry delivering a 44ft catamaran from Cape Town to Miami. 12 years later he has now obtained his Master 3000Gt license and looking forward to building further on his experience in the coming years.


HEAD CHEF - ROTATIONAL | Geoffrey Colombo | French
After finishing culinary school in the South of France, Geoff had the good fortune to work besides renowned Chefs Pierre Gagnaire and Marco Pierre. He gained valuable culinary skills and innovative techniqures across the country, most notably working for the French President and his family. Geoff owns a restaurant, Mas des Faraches in the South of France.


HEAD CHEF - ROTATIONAL | Luke Owen | British
Luke has over 10 years in the yachting industry and has been a chef for 24 years. He’s true love for cooking lies within the private sector, Luke is a highly driven and motivated chef with a real enthusiasm for his job which translates through his food. Luke has extensive experience working on yachts, private Villas, Michelin Starred restaurants, large scale events and F1 Teams. Luke's personal interests are Snowboarding, Traveling and motorsports.


SOUS CHEF | Rory Seifried | Canadian
Amaryllis is Rory’s first boat in the yachting industry, but he has been a Chef for 15 years.
Growing up in a small rural town in Canada, Rory is an avid outdoorsman, who enjoys fishing, hiking, wild foraging and bird watching.
His local community at home is food centric and Rory enjoys cooking food from around the world, showcasing his passion for flavour through the meals he provides.


CHIEF OFFICER - ROTATIONAL | Albie Kidd | South African
While working as a high school sports coach in Cape Town, Albie honed his sailing skills and delivered a 38ft catamaran to Annapolis, Maryland at just 20 years old. This was officially the start of what was to become a ten-year career in the yachting industry. He has a passion for the education and wellbeing of others, which he demonstrates through his leadership style. When not at sea Albie spends his time working towards completing his private pilot’s license, tinkering on his airplane, and staying active through outdoor activities such as kitesurfing and trail running.


CHIEF OFFICER - ROTATIONAL | Nicholas Reprecht | Zimbabwe
Nick was born in Zimbabwe before he moved to the Eastern Cape in South Africa for his education. He has always had a strong passion for the ocean and started his career at sea on Pearl diving boats, in the Timor Sea, off the Northern coast of Darwin, Australia. Having recently achieved his Chief Mate license he looks forward to a long career in the yachting industry and continuing up through the ranks.
Nick enjoys being outdoors submersed in remote National parks in Central and Southern Africa, fly fishing and bird watching.


CHIEF STEWARDESS - ROTATIONAL | Charlotte Ettling | British
Charlotte was born in Dorset, England. After a Geography degree at the University of Exeter, Charlotte spent a brief time in maritime insurance and marketing before beginning a career in yachting. With a passion for travel and the ocean, Charlotte has worked across the globe on a range of motor and sailing yachts. Her life has always revolved around the ocean, she can often be found sailing or paddle boarding. Charlotte and the Interior team always aim to provide an unforgettable and seamless experience for guests.


CHIEF STEWARDESS - ROTATIONAL | Abigail Withers-Holmes | British
Abigail grew up in a small countryside village in England, where she pursued a career in the beauty industry. In 2020, Abigail joined the yachting industry. Her first position was as a Beauty Therapist and Masseuse, over the past four years, Abigail has progressed to the role of Chief Stewardess. In her free time, Abigail enjoys keeping fit, adventures and exploring what the local area has to offer.


CHIEF ENGINEER | Gregory Hinks | British
Greg hails from Poole, South of England. At the age of 16, he started a 4-year marine engineering apprenticeship constructing and testing various yachts. His knowledge and 12 years of experience in marine engineering make Greg a valuable member onboard. He leads the Engineering department to ensure systems and critical equipment are running smoothly.


CHIEF ENGINEER | Soren Jensen | Dutch
Soren has been involved in ships his entire life. At just three weeks old, he experienced his first ship when visiting his father, who was Captain in a merchant fleet. Once he had gained his engineering degree, Soren briefly worked in a shipyard before joining a ferry as 2nd Engineer. After 20 years in commercial shipping, Soren transitioned to yachts. Having gained vast knowledge in numerous areas of nautical engineering, Soren looks forward to new challenges onboard Amaryllis. He enjoys football, woodwork and has a real passion for classic cars.

Sample Menu

CHEF MEGAN ROSS - Head Chef on board Amaryllis

"I grew up on a beautiful farm in Zimbabwe with a large family that loved cooking and from a young age I remember picking fresh fruit off the trees and baking cakes. I am constantly learning and expanding my culinary knolwedge and being a yacht chef has only increased my love and passion for cooking. I have the unique opportunity to cook with fresh and locally sourced produces from around the world as well as the chance to work with a variety of talented chefs."

RACHEL CUNNINGHAM - Sous Chef on board Amaryllis

"I grew up in New Zealand, but have spent the past 15 years travelling the world, with 113 countries ticked off to date, I have a goal of visiting every country before 40. I have cooked and eaten my way around the globe but still prefer the more fresh light Asian dishes with plenty of herbs and flavourful noodle soups".

SAMPLE MENU

Breakfast - Platters displayed & Eggs made to order

-Colorful summer fruit platters.

-Muesli bars with toasted nuts and seeds.

-Yogurt pannacotta with carmelized bananas.

-Wild mushroom and ricotta tarts with onion marmalade and fresh thyme.

Lunch - Buffet Style

-Caprese salad with a melody of green , orange and red tomatoes and basil pesto with pine nuts.

-Serrano ham and melon ball salad with a truffle dressing.

-Pan fried gnocchi in a roasted pepper sauce with wild rocket.

-Italian baked halibut with tomatoes , olives and fresh oregano.

-Creamy garlic spaghetti alle vongole with handfuls of parmesan cheese.

-Veal milanese with charred green vegetables.

-Boozy rasberry tiramisu in elegant glasses with edible flowers.

-Baked chocolate custard bowls with summer fruits.

Dinner - Five course plated

-Camembert, fig and onion tart garnished with micro greens.

-Duck salad with asparagus, sweet potato , pickled fennel and raspberry vinaigrette.

-Rose raspberry sorbet mimosas.

-Glazed black cod with a Verjuice sauce, potato puree, glazed baby carrots and crunchy grapes.

Pearl of the Mediterranean - Semifreddo, meringue and almond biscuits.