Accomodations:

Crew Profile

Captain: Theodore Giannisis

Captain Theo was born in 1974 in Greece on beautiful Andros Island. At a very young age, he joined the Nautical Club of Andros and started sailing with Optimists, 420s, and Lasers- soon progressing to offshore sailing yachts. Theo began his sailing career in 2005 as the first mate on the gaff-rigged schooner, S/Y AELLO. He went on to complete his RYA/ MCA Yacht Master Offshore with commercial endorsement, STCW 95 Safety, and his Greek Powerboat License. He is continually working to improve his knowledge and skills of sailing and the technical and mechanical aspects of yachting. Over the years, he has sailed many miles, sharing experiences with his guests and providing them with first-class service. Theo is a 100% sailor and is a wonderful entertainer. He welcomes guests as family and loves to have them experience life in Greece on the sea.
When he is not on the water, he is in it - he has his Padi Open Sea diver certifications. As well, he loves spending time with his family, hiking, music, and enjoying the incredible nature found in Greece.
Languages: Greek and English

Chef: George Kazatzis

Chef George, currently serving on the Selene catamaran, brings a wealth of experience and culinary expertise to every dish he prepares. Born in Toronto, Canada, and with a career that began at the prestigious Ossawippi Express fine dining restaurant, George has built a reputation for providing punctual, reliable, and above-and-beyond customer service. His impressive background includes attending renowned seminars in enology, bartending, HACCP, and Sous Vide techniques, alongside leading his own seminars in fish filleting and modern Greek cuisine.
George’s exceptional organizational skills and ability to work independently in fast-paced environments have earned him the trust and admiration of both colleagues and supervisors. Having managed kitchens in Athens, he is well-versed in creating exquisite dining experiences under pressure. On Selene, George's refined culinary skills and impeccable attention to detail ensure a luxurious and memorable experience for all guests.

Deck/Stew: Alexandros Bozikis

With a strong sense of diligence and a natural flair for courtesy, Alexandros joins Selene as a motivated and enthusiastic Deck/Stew. Though new to the yachting industry, his fast learning ability, perceptiveness, and cooperative spirit make him a valuable addition to the crew. Alexandros brings creativity and a can-do attitude to every task, always eager to support both guest experience and the smooth running of the yacht. His willingness to serve, combined with a respectful and service-oriented mindset, ensures that he consistently meets the high standards expected on board. Alexandros looks forward to growing in his role while contributing positively to life on Selene.

Sample Menu

Breakfast
Selection Of Coffee (Filter, Greek, Espresso)
Juice
Tea
Milk (Almond, Oat, Soy)
Pancakes
Greek Yogurt  With Honey
Cold Cuts And Cheese Platters
Morning Baked Cakes
Eggs Upon Guest's Request
Sweet And Savory Greek Pies
Seasonal Fruit Platters

Salads
Greek Salad Classic
Dakos Traditional Cretan Rusk Tomato And Feta Salad
Greek Caesar Salad With Apaki And Garlic Yogurt Sauce
Tabbouleh Salad with Parsley, Mint, Tomato, and Olive Oil
Garden Salad  with Mixed Greens and Seasonal Veggies Toped With Balsamic  Vinaigrette
Green Salad with shrimp  topped with honey dill dressing

Appetizers
Filo-Wrapped Feta, Fried and toped With Greek Grape Spoon Sweet
Tzatziki dip with Cucumber and Ouzo
Fava Puree With Balsamic Caramelized Onions
Greek Saganaki with Metaxa  Sesame  Sauce
Sauté Calamari and Octopus  with Dried Tomato Pesto
Ceviche with dry citrus  and Ouzo Vinaigrette

Main Courses
Braised Beef with Sweet Red Wine Sauce  Served With Mushrooms And Mussed Sweet Potatoes
Rib Eye with Peppercorn Sauce  , Baby Potatoes  , and Asparagus
Lamb Fricassee  with Seasonal Greens And Lemon Dill Sauce
Trilogy Of Gyro Chicken, Lamb and Pork accomplished with Dips, Fresh Vegetables and Hand Made Pita bread
Traditional Musaka  Classic
Giouvetsi  Beef in Tomato Sauce  And Orzo Pasta Cooked in a Clay Pot
Imam Eggplant with Onion and Tomato Sauce  Topped With Feta
Prawn Pasta with an Ouzo Tomato Sauce
Sautéed Salmon with Dill Cream Sauce, served with Beetroot
Sea Bass with Sautéed Mixed Greens, Topped with Lemon Dill Sauce
Sea Bream  with Baby Steamed Vegetables, with Lemon And Lime Sauce
Briam Geek Style Ratatouille

Desserts
Loukoumades, Deep-Fried Dough Balls With Honey
Greek Yogurt  With Honey Spoon Sweets And Walnuts
Mosaiko Chocolate  Butter Mixed with Biscuits
Cheesecake  Classic
Tiramisu Classic
Panacota with Greek Coffee Sause