IRENE

IRENE is a 79 ft Ferretti motor yacht accommodating up to 9 guests in 4 cabins. Built in 2006 and refitted in 2023. Cruising areas: Greece.

Two double cabins with queen-size beds

Two twin cabins with single beds, one of which includes an additional Pullman berth

All cabins feature en-suite facilities

Name: Konstantinos Papamakarios

Position: Captain

Nationality: Greek

Languages: Greek, English

Captain Konstantinos, born in 1979, holds a Yachtmaster Offshore Diploma from the Royal Yachting Association, a Speedboat License, and a degree in Marketing Management from Deree College. With over 20 years of extensive experience in the maritime industry, Captain Konstantinos stands out for his dedication, integrity, and hardworking nature. His vast knowledge of the sea and commitment to ensuring a smooth and safe experience make him the ideal captain to guide guests on their journey through the stunning Greek islands.

Known for his excellent communication skills, Captain Konstantinos is passionate about sharing the beauty of Greece’s coastal destinations, ensuring that each guest enjoys a personalized and unforgettable experience. His expertise spans across motor yachts of various sizes and his adaptability and enthusiasm make him an invaluable part of the crew.

When not navigating the seas, Captain Konstantinos enjoys going to the cinema and, of course, sailing. His dedication to his profession, combined with his friendly and approachable demeanor, guarantees that guests aboard M/Y IRENE will have the trip of a lifetime.

Previous Yachts: M/Y IRENE, M/Y CATHERINE II, M/Y SANTA ELENA, M/Y SEADOG, PERSHING 62’

Interests: Sailing, Cinema, Exploring Greek Islands

Name: Charalambos Mavroudis

Position: Chef

Nationality: Greek

Languages: Greek, English

Chef Charalambos, born in 1974, holds a Diploma in Culinary Arts from the Higher School of Tourism Professions of Anavyssos and has specialized in Argentinian Cuisine with training in Argentina. With an extensive 25-year career, Chef Charalambos has worked in some of the most prestigious luxury hotels, renowned restaurants, yachts, and even television shows in both Greece and abroad. His culinary journey also includes serving as a Culinary Arts Instructor, further solidifying his expertise in the kitchen.

A passionate member of the Chef Club Athens, Charalambos has honed a diverse range of skills, specializing in Mediterranean, Argentinian, Mexican, and German cuisines, with a particular expertise in fish dishes. His innovative approach to cooking ensures that each guest aboard M/Y IRENE experiences exceptional and unforgettable meals, prepared with the finest ingredients.

When not crafting delicious meals, Charalambos loves to travel, discover new cuisines, visit food fairs, and dive into the underwater world.

Previous Yachts: M/Y IRENE

Interests: Traveling, Food Fairs, Diving, Exploring New Cuisines

Name: Eleftheria Athanasouli

Position: Chief steward/ess

Nationality: Greek

Languages: Greek, English

Eleftheria is a dedicated Stewardess with an extensive background in luxury hospitality, fine dining, and high-end guest service. With many years of experience in premium resorts, restaurants, catering, and cruise operations, she brings strong service standards, discretion, and a warm, polished approach to life onboard. Her professional manner, eye for detail, and natural leadership skills allow her to create a welcoming and seamless experience for guests at all times.

Having worked in demanding hospitality environments, Eleftheria is highly confident in VIP service, housekeeping standards, table service, guest relations, and day-to-day interior operations.

She is organized, adaptable, and thrives in fast-paced settings, always ensuring that guest comfort and presentation standards remain exceptional. Her background in supervising teams and coordinating service also makes her a valuable and reliable presence onboard.

Name: Gabriel Navarro

Position: Deckhand

Nationality: Filipino

Languages: Greek, English, Filipino

Gabriel, a skilled and versatile deckhand, excels in hospitality, multitasking, and critical thinking. With training from the Maritime Training Center of the Philippines, Gabriel is well-equipped with certifications in Basic Safety, Personal Survival Techniques, Fire Prevention and Fire Fighting, First Aid, and Personal Safety and Responsibility. His strong communication skills and dedication to ensuring a smooth and memorable experience for the guests make him an invaluable asset to the M/Y IRENE team.

Gabriel is always ready to assist with the yacht’s operations while ensuring that guests' daily needs are met with great care. His positive and professional attitude contributes to the seamless functioning of the yacht, helping guests enjoy their time on board to the fullest.

In his spare time, Gabriel enjoys exercising, maintaining a healthy lifestyle.

Previous Yachts: M/Y IRENE, M/Y SUBZERO, M/Y JASMIN BLUE, M/Y MILMAR

Interests: Exercising, Personal Development

Breakfast

American Breakfast:

Pancakes & Wafies with various toppings,

Scrambled Eggs, Hash Brown, Bacon & Sausages, Poached Eggs,

Croissants, Muffns, Bagels with Cream Cheese and Herbs,

Avocado Toast, Monte Cristo Sandwich,

Milk, Fresh Orange Juice, Cereals, Granola, Yogurt, Marmalade with Fresh Fruits,

Variety of Cold Cuts

Greek Traditional Breakfast:

Koulouri Thessalonikis, Greek Bread Open Sandwich with Tahini and Honey, Dry Bread with Feta Cheese

and Olives, Lagana Bread with Mousse Batzotyri and Apaki Meat, Tiganopsomo with Mizithra Cheese and

Molasses Sauce, Bougatsa Thessalonikis with Cinnamon and Powdered Sugar,

Strapatsada (Scrambled Eggs) with Cherry Tomatoes and Feta, Kagianas with Apaki, Fried Eggs,

Omelette, Dried Fruits, Variety of Nuts, Tahini Pie, Halva Pie, Kataiffl Rolls with Mousse Mizithra Cheese

and Pine Nuts with Blackberry Sauce

Low-Calorie Breakfast:

Skimmed Milk, Low-Fat Yogurt, Cottage Cheese, Honey, Low-Fat Protein Bar, Low-Fat Granola,

Oatmeal, Almond Milk (Unsweetened), Muesli with Seeds, Low-Fat Marmalade with Stevia, Low-Fat Cold

Cuts, Fresh Fruits, Omelette with Egg Whites, Croque Monsieur with Low-Fat Cheese and Turkey,

Avocado & Cottage Cheese Sandwich

DAY 1

Lunch

Salmon Roll with Mousse Trilogy, Cream Cheese & Herbs

Spinach, Arugula, Lettuce, Sunffiower Seeds & French Gruyère, Cherry Tomatoes, Dried

Apple, Fig, Dried Carrot Flakes & Fig Vinaigrette

French-Cut Lamb Chop, Pear Spume, Baby Carrots Confflt & Red Wine Château Sauce

Apple Crumble Tart with Berry Coulis

Dinner

Dorade Tartare with Avocado, Chives, Crispy Brioche & Lime Salad

Grilled Beetroot with Goat Cheese, Crunchy Nuts & Honey Balsamic Bianco Vinaigrette

Tenderloin with Aperol Sauce, Celery Root Purée & Baby Confflt Zucchini

Deconstructed Black Forest with Chocolate Mousse, Namelaka & Cherry Chutney

DAY 2

Lunch

Sautéed Scampi with Green Pea Velouté & Lemon Foam

Fresh Arugula, Iceberg Lettuce Flakes, Parmesan, Prosciutto & Olive Oil Lemon Dressing

Risotto with Saflron & Shrimp

Lemon Tart

Dinner

Aioli Cream with Octopus, Paprika Foam, and Crispy Cuttlefflsh Ink Tuile

Niçoise Salad with Tuna Tartare, Crostini, Egg, Asparagus, and Green Beans

Sea Bass with Peanut Crust, Lemon Emulsion, and Baby Carrots

Basil Panna Cotta with Strawberry Gel and Crispy Almonds

DAY 3

Lunch

Caramelized Foie Gras with Fig Marmalade and Brioche Crust

Couscous with Pomegranate, Feta Cheese, Fresh Mint, and Sweet Lemon Dressing

Lamb Fillet with Rosemary and Thyme, Trufie Potato Purée

Salted Caramel Tiramisu

Dinner

Vitello Tonnato

Caesar Salad

Grilled Dorade with Herb Velouté, Fennel Foam, Spaghetti, Carrots & Zucchini

Pomegranate Sorbet with Champagne Foam and Gold Leaves

DAY 4

Lunch

Scallops with Cauliffiower Purée and Trufie Oil

Quinoa Salad with Cucumber, Celery, Cherry Tomatoes, Olive Oil, Fresh Mint, and Lime

Grouper Fillet with Sweet Potato Confflt, Sea Urchin Sauce, and Avocado Foam

Crème Brûlée with Strawberries

Dinner

Homemade Ravioli with Crab Meat Mousse, Lobster Velouté, and Fennel

Spinach, Arugula, Lettuce, Cashews, Beetroot Slices, Carrots, and Avocado Foam with

Beetroot Vinaigrette

Sous-Vide Pork Fillet with Dorito Crust, Potato Purée, and Caramelised Pear

Profflteroles

DAY 5

Lunch

Ceviche of Sea Bass with Fresh Herbs, Mango Chutney, and Lime

Beluga Lentil Salad with Smoked Salmon and Yogurt-Dill Dressing

Chicken Ballotin Stufled with Gruyère, Naxos Cheese, and Sun-Dried Tomatoes, Coated

in Cornffiake Crust, with Roquefort Sauce and Grilled Vegetables

Deconstructed Ekmek Kataiffl

Dinner

Sweet Potato Soup with Coconut Foam and Chorizo Crumble

Baby Spinach, Beetroot Leaves, Arugula, Prosciutto, Melon, Egg, Bacon, and Ranch Sauce

Linguine with Shrimp in Tomato Basil Sauce, Served with Tagliata Beef (Combo Version)

Chocolate Tart with Maldon Salt and Caramel Semifreddo

DAY 6

Lunch

Fish and Scampi Vegetable Soup

Baby Artichokes with Fresh Herbs and Avocado Lemongrass Sauce

Peking Duck with Potato Fondant

Mille-feuille with Vanilla Cream and Forest Fruits

Dinner

Crab Cake with Trufie Aioli

Cobb Salad (USA Style)

Tomahawk Ribeye (USA Origin) with Mashed Potatoes and Maldon Salt

American Cheesecake

DAY 7

Lunch

Dolmadakia (Stufled Grape Leaves)

Greek Salad

Moussaka

Baklava

Dinner

Stufled Tomatoes and Peppers

Dakos with Fresh Tomatoes and Feta Cheese

Osso Buco with Wild Rice

Vanilla Cannoli