Accomodations:

Crew Profile

Pura Vida Winter 2019/2020 Crew Profiles

Paulo Guedes CAPTAIN (Australia)
Captain Paulo began his yachting career at the age of 17 on commercial dive vessels in Australia and has since gained extensive experience in the luxury yachting industry. Paulo has built a strong reputation over the past 14 years for running highly successful charters in a professional yet relaxed manner throughout the Caribbean, the US East Coast, and Mediterranean. Captain Paulo’s most recent position was aboard a highly popular charter yacht, Sweet Escape, which enjoyed a 90% return client basis. Lighthearted, friendly, and always equipped with a smile, Captain Paulo will ensure your trip onboard Pura Vida is a truly memorable occasion. When he’s not onboard Pura Vida, Captain Paulo enjoys time with his wife and two beautiful daughters in Australia.

Richel Santos STEWARDESS (Dominican Republic)
Richel was born in the Dominican Republic and spent most of her childhood and early teenage years in the beautiful Caribbean. When she moved to the United States, she worked in the hospitality industry and studied Health Care Administration, which led her to work in the medical field for five years. When she was introduced to the yachting industry, she decided to take a leap and begin a new adventure in yachting. Her first yachting assignment was aboard a 75ft yacht and included the responsibilities of managing the owner’s apartment in Florida and assisting in the development and construction of a home on a private island. Richel has since worked her way up to the Chief Stewardess position onboard busy private and charter yachts. Aboard Pura Vida, Richel prides herself on providing excellent service and exceptional hospitality. Her top priority is to exceed expectations and ensure that each guest has a memorable experience.

Telana van Wyk CHEF (South Africa)
Telana was born and raised on a farm in a small town in the Northern Cape next to the Orange River, South Africa. Growing up, she had great interest in cooking and food and would help out at restaurants, where her true love for cooking was inspired. Telana studied at the Institute of Culinary Arts, Stellenbosch and went on to work for four years in Cape Town under some of South Africa’s top chefs. A desire to explore the world led her to pursue a career as a private yacht chef, a profession she has been enjoying since 2016. Having traveled extensively throughout Asia, she has a flair for Asian/Thai cuisine but loves experimenting with new foods and sharing her delicious meals with guests onboard. While on charter, her meals are influenced by the location and Telana enjoys incorporating local flavors into her dishes. She also enjoys learning new languages and speaks English/Afrikaans.

Sam Klein DECK/ENGINEER (Australia)
Growing up in Sydney, Australia, Sam Klein was never far from the water. He began his maritime career at the age of 15 as a part time deckhand at Riverside Marine NSW and eventually received his Master V/Med III certification to captain high speed passenger ferries. Subcontractor work as a deckhand and engineer led Sam to the private yacht industry, which he joined full time as Captain aboard the 25m charter yacht M/Y Alain in The Whitsundays. Friendly and outgoing, Sam has spent his career working with guests on the water and enjoys looking after each guest to ensure they have the trip of a lifetime. A certified PADI diver, Sam enjoys all types of watersports, from water skiing and snorkeling to diving and jet skiing.

Sample Menu

Pura Vida sample menu

Breakfast

[All breakfasts served with coffee& teas, fruit juices, cereals, yoghurts, a fresh local fruit platter, and warm pastries or freshly baked muffins]

Huevos rancheros – traditional Mexican ranch breakfast of flavoursome smoky tomato base topped with fresh guacamole and eggs

Vanilla berry chia parfait

Avocado toasts – multi-grain toast topped with fresh smashed avocado, cracked black pepper and a poached egg

Mushroom, feta and pea breakfast frittata

Smoked salmon served with lemon wedges, chives and delux scrambled eggs

Lunches

Greek platter of sundried tomato humus, toasted pitta, traditional Greek salad, and spanakopita

Jamaican Jerk beef burgers in a brioche bun with lime & chilli mayo, Caribbean coleslaw and spicy sweet potato wedges

Homemade Italian style pizza served with a crispy green salad and Italian dressing

Mahi-mahi ceviche served alongside quinoa stuffed avocado halves and a Peruvian salad

Smoky chicken tortillas with homemade refried beans, guacamole and pico da gallo

Appetizer

Scallops on a bed of pea & mint puree

Vietnamese vegetable spring rolls accompanied by homemade sweet chilli sauce

Greek orange salad dressed with an olive oil& cinnamon vinaigrette

Thai spiced butternut squash soup with crusty bread rolls

Coconut crusted shrimp skewers served with a ginger dipping sauce

Entrée

Tender grilled lobster tail with chilli-herb butter and grilled lemon served with asparagus & whipped sweet potato

Old Dehli style butter chicken with fruity pilau rice and oven baked crispy okra

Seared teriyaki tuna with miso baked aubergine

Grilled ribeye steak with red Thai curry and steamed green beans

Pan fried red snapper with harissa & rose, and Eastern spiced roast cauliflower

Desserts

Fresh mango crème brulee

Decadent sticky toffee pudding with vanilla ice-cream

Dark chocolate brownie served with rum glazed pineapple

Ginger and lime cheesecake topped with whipped fresh cream

Indian spiced rice pudding with aromatic poached pear