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M/Y NEWVIDA - Crew Profile
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No. Crew: 11 |
Captain's Name: Sean P. Meagher |
Crew Profile
Welcome aboard New Vida. Vida is Spanish for life. For however long you are with us life is to be enjoyed. Below are the people who will help you do this. We want you to think of New Vida as your home. If there is anything we can do or you want please do not hesitate to ask day or night.
Your Crew will be:
Captain Sean P. Meagher
Born and raised on Cape Cod in New England. Sean got his first Captains' license when he was 18 and has since commanded everything from search and rescue craft to some of the world's finest power and sailing yachts. The Captain has cruised Europe, Asia, North America, New Zealand and the South Pacific. Captain Sean is an avid diver and adventurer. No request is too daunting; anything from a private fireworks display to a symphony orchestra playing for you on a deserted island, if you can dream it he will make it happen. His attention to detail and a healthy dose of panache will assure that your voyage onboard New Vida will be a memorable one.
Chef Marcus Gary
Marcus grew up skiing in the German Alps and developed a love of food at early age. He has worked on some of the finest charter yachts in the world with destinations from New Zealand, the Mediterranean, Central America and of course the Caribbean. Although his formal training was largely of a classical nature, his cuisine ranges as far and wide as his travel experience. It will be his pleasure to provide you with a varied culinary experience while aboard New Vida. Marcus also is the spitting image of Til Schweiger who is Germany's most successful filmmaker and biggest movie star.
Chief Stewardess Olivia Joseph
Olivia grew up on a farm for half of her life in the beautiful hills and deserted beaches of Banks Peninsula, New Zealand she loves the outdoors, hence her passion for yachting. Her interests include art, design, architecture and on a more physical note...belly dancing! Olivia, a bubbly and energetic person is always striving to exceed the guest’s expectations. It’ those little extras which set our crew apart from all others in the industry.
1st Officer Dan Blake
Dan is from New Jersey and has been a professional mariner for the past 8 years. “Dan is the man” is a phrase often heard onboard. Dan’s level of professionalism is unparalleled and with the rest of the deck crew he will see to all your aquatic needs. Dan is an avid film buff and loves motor cycles.
Chief Engineer Chris Gregor
Chris is from Lake Tahoe California and has been a professional marine engineer for 18 years. Chris has a great sense of humor and is always willing to help out on deck.
The Interior
2nd Stewardess Yvette Cottrill
Yvette grew up in Queensland, Australia on the sunny beaches of the Gold Coast. Since a young age she has had an interest in boats and the water. Yvette is a keen traveler and has spent a great deal of her adult life visiting different countries and even lived in Hong Kong for two years. Coming to the yachting industry brings together her passions for travelling and the water. Yvette has a vivacious personality and anybody who spends time with her can’t help but smile.
Stewardess Sarina Pearl
“Beena” is from the Bay of Islands in New Zealand. Beena’s first career was as a Professional swimmer. She left swimming and became one of Australia’s leading hairdressers freelancing for fashion shoots and catwalks. For the past two years Beena has been in yachting combining the drive she brought to professional swimming and the creativity she brought to the fashion industry.
Stewardess Cindy Bekkedam
Cindy grew up in Ottawa, Canada and has studied nutrition and dietetics at the University of Ottawa. It is her constant thirst for adventure and pursuit of inspiration that brought her to yachting. Aside from her duties as stewardess she is our ship’s photographer and hopes to capture the wonders of yachting and the vivid Mediterranean seascapes with her artistic eye.
The Deck and Engineering Crew
2nd Engineer Rob Pearson
Rob grew up in the Royal county of Berkshire in England where he ran his own Arboricultural business for several years. He moved to the French Riviera in 2002 continuing his career as a climbing Arborist, and working at private villas. Rob has always had a passion for water sports, sailing mirror dinghies and lasers as a school boy along with lots of wakeboarding. Combining his background and love for the sea, Rob switched to Yachting early 2010 and hasn’t looked back since.
Boatswain Cameron Smith
Cameron grew up in South Africa in Durban Kwazulu Natal. He has been in the industry for 3 years and after 5 transatlantic crossings he feels at home at sea. Cameron enjoys water sports such as water polo, wakeboarding and surfing. In his spare time he plays guitar. Cameron is always ready to lend a helping hand. When not taming lions or wrestling hippos Cameron will make sure you always have a dry towel or a wet suit that fits.
Deckhand Martin Pelser
Martin is from Johannesburg, South Africa where he was a customer service manager for Air France. One day Martin decided to take a 48’ catamaran from Cape Town to St John’s in the Caribbean. Since then he hasn’t looked back. Martin loves outdoor sports and has recently taken up kite boarding.
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Chef Marcus Gary's Sample Menus
BREAKFAST BUFFET MENU
Fresh squeezed juices
Home made Breads
Variety of different Preserves
Home roasted muesli with fresh fruit and yoghurt
Fresh sliced Fruit
French toast with bacon, fried banana, maple syrup
Pancakes with different fruit and toppings
Eggs Benedict on grilled brioche, smoked salmon or ham, wilted spinach and sauce hollandaise
Egg’s any style with Sausages, grilled tomato, bacon, button mushrooms
Omelette: Pepper, onions, tomato, Cheddar cheese with fresh herbs Mushroom, Blue cheese and sauted spinach
Chorizo, onions, peppers, rocket
Plain Egg Omelette with hot smoked salmon and Eggplant Relish
Vegetarian
Breakfast: Field- or Portobello mushrooms filled with Sun-dried tomato, olives and spinach gratinated with Mozzarella cheese, served with poached Eggs and Sauce Bernaise
Pepper roasted Butternut, grilled Mediterranean vegetables, Parmegiano Reggiano and Port wine dressing
(More vegetarian options available if required)
LUNCH MENU
ANTIPASTI
PLATTER: Fresh steamed clams, marinated sweet and sour
Mussels, grilled scampi, fresh grilled Filets of Fish
Wasabi sented mayonnaise, prociutto, local cold
Cuts and specialities, Variety of chesse (Saint Maure, Pont le veque, Croutin etc.), Lemon infused olive oil, balsamic reduction, chilly Jam, foccacia and flat bread
BBQ: Marinated meats and seafood, vegetable kebabs, Fresh salads, breads, dips, light desserts.
CHILLED SOUPS:
Rock melon-Champagne soup with pan-fried Scampi and a pinch of mint
Essence of jellied tomato with Mascrapone cheese, Coriander and grilled tiger prawn
HOT SOUPS:
Tomato and leek soup
Smoked wild mushroom soup
MAINS
Mussels cooked in red Curry-coconut broth with fresh Coriander
Salad of charred Mediterranean vegetables, grilled Mullet, sauce Vierge
Oven baked chicken breast on saffron pilaf with green asparagus
Succulent veal tenderloin a Parmesan basket, sundried tomato & Olives, pan juices
Home made sushi with fresh seafood, soy and wasabi
DINNER MENU
DAY ONE
First Roulade of smoked salmon and crab meat,sun-dried tomato, virgin olive oil- caper sauce
Second
Foam soup of watercress with crème fraiche and truffle oil
Third
Lemon sorbet with Champagne
Fourth
Slow roasted Poussin with Pata negra,girolles and pea shoots, beet root jus
Fifth
Fresh berries in a marbled chocolate case,fruit sauce and peppermint ice crème
DAY TWO
First
Carpaccio of scallops and truffle,caviar & truffle vinaigrette
Second
Tartlet of goat cheese, sun dried tomato, olives with grapes in Vincotto, topped with Watercress in extra virgin olive oil
Third
Vodka-tomato sorbet
Fourth
Confit of Duck legs on Ligurien roasted vegetables
Black currant jus
Fifth
Fresh marinated figs with Marsala sabayon and cinnamon ice cream
DAY THREE
First
Pave of charred Mediterranean vegetables, summer greens, red Pepper vinaigrette
Second
Pan-fried Red Mullet, pear quinoa, herbed salad, Salsa Verde
Third
Minted papaya sorbet
Fourth
Grilled Beef Tenderloin, fresh green summer vegetables,
Porcini Tagliatelle
Fifth
Pan-glazed strawberries in a balsamic essence, coconut ice cream
DAY FOUR
First
Essence of Duck served in a demitasse
Second
½ Lobster tail on crisp artichoke & green beans, Saffron-Pernod reduction
Third
Green tee sorbet
Fourth
New Zealand farmed Venison loin, green asparagus, roasted peach, cherry jus
Fifth
Chocolate Fondant & coffee Ice cream
DAY FIVE
First
Chilled Essence of vine ripened tomatoes & basil
Second
Chilli Squid, carrot, spring onion salad,Coriander-Lime Dressing
Third
Peppered pear sorbet
Fourth
French rack of lamb with a fresh Herb crust and Chevre,
Whitebait potato rosti, ratatouille and rosemary jus
Fifth
Leek-Quiche Loraine, apple sorbet and balsamic marinated grapes
DAY SIX
First
Salad of smoked Duck, peppered mango and asparagus
Dressed with raspberry vinaigrette
Second
New style Bouillabaisse with seafood raviolis
Third
Pina colada sorbet
Fourth
Aromatic steamed Hapuka,Pumpkin gnocchi, broccolini,
saffron foam
Fifth
White and dark chocolate ganache tower,Crisp tuile and mango puree
DAY SEVEN
First
Bonbon of chicken, marinated artichokes,Sautern gelee, Jus lie
Second
Pan-fried Tiger prawn served on scrambled eggs and tomato salsa garnished with caviar and fresh coriander
Third
Orange-cointreau sorbet
Fourth
Grilled Veal cutlet with roasted peppers, Israeli couscous and vegetables of the season
Fifth
Citrus variation of lemon brulee, lemon sorbet, lemon tart
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