Accomodations:

Crew Profile

Captain: Giannis Moschos

Born in 1981 and raised in the charming town of Patras, Achaia, Greece, Captain Giannis Moschos developed an early affinity for the sea. Spending his summers in the quaint fishing village of Psathopyrgos, near the renowned Cape Drepano, also known as the Mecca of Wind, he cultivated a love for water sports, particularly sailing windsurfing and surfing.

Although his journey to the maritime world took a detour, Captain Giannis initially pursued studies in IT. Following in his father's footsteps, he embarked on a career as a sales representative for over a decade. Despite the demands of his profession, his passion for the sea remained unwavering, and he continued to participate in competitive sailing and windsurfing events.

In 2012, Captain Giannis decided to turn his lifelong passion into a career and transitioned to becoming a commercial skipper. With an extensive background in boatyards and formal education from the Royal Yachting Association in Portsmouth, England, he earned the designation of Commercial Yachtmaster for vessels up to 200GT.

Over the years, Captain Giannis has amassed thousands of nautical miles, navigating diverse waters and hosting numerous charters around the world. His proficiency extends to every aspect of the profession, including yacht handling, safety, seamanship, weather routing, and exceptional communication and social skills with a guest-focused attitude.

For Captain Giannis, being a skipper is not merely a profession; it is a lifestyle. Grounded in ethos, responsibility, and courteousness, coupled with his extensive local knowledge of islands, culinary expertise, and a passion for outstanding hospitality, he and his crew are dedicated to ensuring that your vacation experience is truly unforgettable.


Chef: Vasia Vitoula

Vasia brings a wealth of culinary expertise to the crew of the yacht Namaste for the upcoming season. With a degree as a Cooking Art Technician and over a decade of experience, she has honed her skills in high-end restaurants and hotels. Notably, Vasia served as a chef for the "Pammakaristos" Children Foundation for two years, showcasing her versatility and compassion in the kitchen working hand in hand with handicapped children. Her recent stint on board a yacht demonstrates her adaptability to the unique demands of maritime cuisine and to the confined space of a yacht galley, ensuring that guests aboard the Namaste will experience exquisite dining tailored to their preferences and dietary needs. She is kind, active, professional and a great team player. In her spare time. Vasia is a champion in Jiu Jitsu and is working towards her instructor license.


Stew/Deckhand: Anna Kasioti

Meet Anna, the versatile stew/deckhand aboard NAMASTE. Born in 1980, Anna brings a unique blend of creativity and technical prowess to the yacht. With a degree in Fashion Design and Clothing Production, she's now expanding her horizons by pursuing studies in Mechanical and Electrical Engineering. Since 2019, Anna has been a valuable asset in the yachting industry, showcasing her skills as a hostess/deckhand on various yacht types. Her diverse background, extraordinary hospitality spirit and commitment to continuous learning make her an exceptional and adaptable member of the NAMASTE crew, ensuring a seamless and enjoyable experience for all on board.

Sample Menu

Breakfast
Eggs (Scrambled-Kagiana-Fried-Omelet)
Bacon – Sausages
Cold cuts – Cheeses
Bread – Tsoureki – Croissant – Pies
Fruits
Milk – Yoghurt
Cereals
Butter – Jam – Chocolate Spread – Peanut Butter – Honey
Pancakes
Crepes

Appetizer
Fried cheese (saganaki)
Fried Zucchini
Shrimps with Salsa (saganaki)
Spinach pie
Cheese pie
Kasseri cheese pie
Zucchini pie
Feta bougiourdi (Feta with Tomato, Onions, Chili Pepper)
Sautéed Mushrooms
Grilled Vegetables with Balsamic
Dolmadakia
Feta with Honey and Sesame
Tiganopsomo (bread with cheese)
Stuffed Peppers
Stuffed Squid
Grilled Squid
Octopus marinated
Octopus grilled with fava
Roasted Eggplants with Feta
Marinated Anchovy
Feta with Oil and Oregano
Fresh fish ceviche or tartar (sea bass-sea bream-grouper-tuna)

Spreads
Fava
Tzatziki
Tyrokauteri – Kopanisti
Eggplant salad
Hummus
Taramosalata
Cheese spread

Salads
Green salad with Tomatoes, Florina Peppers, Talagani cheese and Balsamic Sauce
Beetroot Salad with Yogurt, Garlic, Walnuts and Parsley
Green salad with Pesto, Mozzarella, Pine-nut and Tomatoes
Choriatiki (Greek Salad)
Dakos
Seasonal green herbs
Rocket, Spinach, Parmesan and sun-dried Tomato
Tabbouleh
Coleslaw
Green salad with fruits, Cranberries, and Manouri cheese
Black-eyed beans salad
Salad with roasted Peppers
Quinoa Salad with Shrimp

Main Dishes
Ribeye with Sweet Potato Mash and Wine Sauce
Fish (sea bass-sea bream-grouper) with celery puree, sautéed Vegetables, and oil-lemon sauce
Chicken roll with baby Potatoes in the oven
Chicken stuffed with sun-dried tomatoes, Graviera cheese, and mashed Potatoes with Thyme
Shrimps or Lobster with Vegetable Tagliatelle
Briam
Imam
Stuffed vegetables
Juvetsi
Seafood Orzo
Pasta with Pesto
Peas or green Beans
Salmon Fillet with Vegetables (Broccoli-Carrot-Cauliflower) and Rice
Pasta with Shrimps
Gnocchi with Vegetable sauce

Desserts
Galaktoboureko
Baklava
Semolina halva
Milk pie
Rice pudding
Ravani
Yogurt with spoon sweet
Orange pie
Chocolate cake
Walnut pie
Variety of fresh Fruits
Variety of Ice Creams

The menu can be adapted to food allergies, vegetarian, vegan, gluten & lactose free