APOLLO 99

APOLLO 99 is a 79 ft Sunreef Yachts sailing catamaran accommodating up to 8 guests in 4 cabins. Built in 2023. Cruising areas: Greece, Greece Ionian.

5 x Scuba (requires qualified crew member)

1x Snorkel gear

1 x Set of free diving gear

Ben McConachy

Captain

Australian

Sail and Work Experience

Hailing from Australia our first mate/engineer Ben has long held a passion for the sea. Having sailed extensively in the southern hemisphere he made the move to Europe and full time yachting following a long career in the Australian wine industry. Having previously held similar positions onboard big sailing monohulls he was drawn to Apollo 99’s eco credentials and has been onboard since her commissioning.

Job Description

Ben is responsible for the overall management, navigation, and safe operation of the vessel. He ensures compliance with maritime regulations, oversees engineering systems, and manages both crew and guest operations to deliver a safe and professional yachting experience. He coordinates maintenance schedules, oversees yard periods and technical upgrades, and maintains financial and logistical oversight of the vessel. Ben fosters a culture of safety, teamwork, and accountability on board, leading by example and supporting crew development.

Licences and Qualifications

• RYA Yachtmaster Offshore CE

• RYA Yachtmaster Ocean Theory

• AMSA Coxswain Grade 1 NC

• AEC 1 & 2

• STCW 2010

• LROCP (VHF/HF)

• IYT Superyacht Deck Crew

• IYT Small Powerboat / RIB Master

• PADI Advanced Open Water

• B1/B2 Visa

• Food Safety Supervisor

Languages

English

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Georgia Richards

Stewardess

British

Sail and Work Experience

Georgia is our stewardess, who comes from a small town in Shropshire, UK. Having grown up in a creative family and completing a degree in interior design, Georgia is here to ensure the best experiences for you, your family and friends. She’s been working in the industry for two years and has been onboard APOLLO 99 since commissioning. She has brought the Interior to life with her eye for detail and interior design touches. She hopes to welcome you onboard very soon!

Job description

Georgia is responsible for organization, management, and cleanliness of all interiors. She maintains an accurate inventory of all service items and supplies. She ensures cleaning and preparation of the vessel to the highest standards prior to all guest trips. In charge of vessel provisioning for both guests and crew, and all aspects of daily life. When guests are onboard, she ensures they are properly cared for and that all their requirements are met. She offers a particular attention to details and a polite and entertaining spirit.

Licenses & Certificates

• MCA STCW 2010 -RYA SRC (VHF Radio)

• RYA Personal Watercraft - Tender Operator

• RYA Powerboat Level 2

• Pool Freediver (SSI)

• Level 2 Food and Hygiene

• Barista Trained

• MCA Proficiency in Designated Security Duties

• UKSA Superyacht Crew Training Certificate

• Mental Health and Well-being

Languages

English

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Brandon Nassar Peralta

Chef

Mexican

Sail and Work Experience

Brandon is a versatile chef with over eight years of experience across luxury yachts, resorts, and fine dining. He is currently Head Chef aboard the 55m M/Y STEP ONE, responsible for crew and guest meals, provisioning, and budgeting. Previous roles include Chef/Deckhand aboard LONESTAR and OKEAN SOUL, combining galley duties with deck operations. He has also worked aboard ALAMAR LUXURY CHARTERS II and a Ferretti 72ft Private Yachting Club, delivering high-end meals and managing galley operations. On land, Brandon held executive roles at Medano Hotel & Suites and other top-tier venues.

Job Description

Brandon is responsible for the complete culinary experience onboard. He plans and prepares diverse, high-quality menus tailored to guest preferences, emphasizing Latin and international cuisine. He manages all aspects of galley operation—from provisioning and budgeting to food safety and presentation. Brandon also ensures seamless collaboration with interior crew for timely service and adapts to the dynamic demands of yachting life. With additional experience in deckhand duties, he contributes to overall vessel upkeep and team efficiency.

Licences and Qualifications

• Gastronomic Business Administration Degree

• Culinary Academy of Gastronomy – Cabo San Lucas (Award for excellence)

• Certificate of Labor Competence – Food Preparation (CROC)

• Certificate of Labor Competence – Hygienic Food Handling (CROC)

• Current STCW

• Current ENG1

• Maritime Medical Certificate

• Food Hygiene and Handling Certificate

• Sea Book Type A

• American Visas C1/D and B1/B2

Languages:

Spanish, English

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Daniel Starling

Engineer

British & South African

Sail and Work Experience

Daniel Starling is an experienced Engineer who has progressed through roles from Deck/Engineer to Second and Third Engineer on yachts up to 80m. He has extensive cruising experience across the Caribbean, Mediterranean, Pacific, and North America, along with shipyard refit involvement. His expertise includes engine room operations, maintenance, and troubleshooting, combined with strong deck skills and previous experience as a catamaran captain delivering charter experiences.

Job Description

As Engineer, Daniel oversees engineering operations while supporting navigation and deck duties. He manages maintenance, system monitoring, and technical performance, while assisting with tender driving and crew coordination. His adaptable and practical approach ensures smooth operations and a reliable presence in both technical and guest-facing aspects of a charter program.

Licences and Qualifications

• RYA/MCA YM Offshore 200T

• AEC 1 & 2

• ENG1

• STCW

• VHF Radio

• PDSD

• PADI & SSI Instructor

• Oceans Theory Online Course (In Progress)

Languages

English

Buffet style,
Mediterranean or International breakfast
smoked salmon, cheese, fresh cut fruits,
bacon, eggs, avocado, tomatoes, homemade crepes, pancakes
Fresh orange juice, coffee, tea etc...

LUNCH
Jerk chicken skewers with grilled pineapple and rice salad with sweet plantain chips and lime salt
Caribbean crab cakes with mango chutney and sweet potato chips
Blackened fish wrap with lime aioli and grilled corn salsa
Shrimp and mango salad with avocado, quinoa and chili-lime dressing
Tuna crudo with a citrus salad
Caesar salad: Chicken breast, lettuce, homemade dressing
Blackened mahi-mahi tacos with pineapple-jalapeno salsa
Seared scallops with corn puree and crispy pancetta

STARTERS
Tuna Tartare with avocado mousse and crispy wontons
Chilli gazpacho with cucumber ribbons & basil oil
Caribbean prawn bisque with rum cream swirl
Tuna tataki with soy-ginger glaze and wasabi creme
Roasted beet and goats cheese salad with pistachio crumbs
Caribbean lobster bisque with coconut cream swirl
Burrata with heirloom tomatoes, basil oil and balsamic reduction

MAINS
Grilled lamb chops with mint yogurt, roasted root vegtables and couscous
Curry-spiced snapper in coconut sauce and jasmine rice
Grilled shrimp and lobster skewers with coconut rice and cucumber mango salad
Braised short ribs with malbec reduction, truffle mashed potato and roasted root vegtables
Pan-seared grouper with roasted fingerling potatoes and charred broccoli
Pan-seared snapper with lemon - caper beurre blanc, jasmine rice and sauteed spinach
Surf and Turf - Grilled beef tenderloin and butter poached lobster tail with truffle potato
puree and asparagus

DESERTS
Lemon cured pavlova,
served with our very own Apollo cello cocktail
Coconut lime panna cotta
Dark chocolate rum mousse
Pineapple rum upside - down cake
Passionfruit cheesecake
Mango and ginger parfait
Caramelized banana tart
Tropical fruit carpaccio