CAPTAIN : Miguel DUCHENE
French
Diploma: Master 3000 & OOW / Master 500 & 200 Sailing Yacht / Engineer 250kW
Languages spoken: French, English, Spanish
Miguel brings a massive amount of maritime expertise to the bridge, but what guests usually notice first is his great balance of personality. While he is incredibly calm and professional when it comes to navigating and running the yacht, he is also highly energetic, genuinely enthusiastic, and always up for an adventure. He is deeply experienced offshore, having already logged Atlantic crossings and even won a transatlantic regatta.
What really stands out about Miguel’s background is his deep sense of commitment and reliability. For seven straight years, he served as the Captain of a 66-foot sailing yacht for the same owner. This kind of long-term loyalty speaks volumes about his seriousness and professionalism. In that role, he ran the entire program from top to bottom, successfully navigating busy private seasons alongside demanding charter operations across Europe and the Caribbean.
During a charter, Miguel knows that guests want to feel safe, comfortable, and well taken care of. He handles shifting weather or sudden itinerary changes smoothly, keeping the crew happy and making sure the atmosphere on board always feels relaxed, private, and totally effortless.

CHEF: Charly LARMANDE
French
Diploma: Cooking/Pastry CAP Certicate
Languages spoken: French, English
Charly brings nearly two decades of professional kitchen experience, transitioning from traditional French fine-dining to the unique environment of a yacht. What immediately sets him apart as a yacht chef is his genuine dual expertise. In fact, he holds formal certifications in both savory cooking and pastry, making him a highly versatile chef who can handle everything from fresh, seasonal lunches to intricate, high-end artistic desserts.
Before stepping on board, Charly spent years working his way up in highly demanding French kitchens. Most recently, he worked as a Party Leader at the Michelin-starred restaurant Saisons, located near Lyon, where he perfected the kind of precision required at the absolute highest level of gastronomy. That said, his approach to food isn’t limited to fine-dining, his background is incredibly diverse. He has run the kitchen at gourmet hotels, cooked fresh, seasonal Italian food at a traditional trattoria, and spent nearly four years entirely focused on pastry research and production.
Because he is so well-rounded, Charly doesn’t have to rely on a rigid set menu. He is totally comfortable adapting his art, and he loves starting with whatever fresh, local ingredients he can source to design a menu around exactly what the guests are craving.
In the galley, he is highly organized and focused, but he cooks with a lot of heart. He knows that food is often the most anticipated part of any trip, and he puts all his energy into making sure every meal feels tailored, effortless, and genuinely memorable.