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 | | Captain: Shane Reid | Nationality: South African | | Number of Crew 6 | | Crew Profiles:
CAPTAIN
~ Shane Reid, South African ~
Captain Shane is from Knysna, South Africa, and has been in the yachting industry for over 11 years, having navigated as far south as Grenada, through the Caribbean and Bahama Islands all the way north to Nova Scotia. He started his career as a project manager in the construction business in South Africa and later in the UK. Shane currently holds a 3000 ton Master Class 4 license. When not on charter, you can find Shane kite-surfing or enjoying any and all water activities.
1ST OFFICER
~ David McCoy, British ~
David hails from Kent, England. He achieved the rank of Corporal in the British Army, Corps of Royal Engineers before he decided to venture into private yachting. Over the past 5 years, he has travelled extensively on the M/Y BLUE GUITAR and GEMINI DREAMER and numerous other yachts. In his spare time, David enjoys windsurfing, rock climbing and skiing.
ENGINEER
~ Sam Guichaoua, French ~
Sam was raised in Alsace, France, with a combination of German meticulousness and French “Joie de Vivre.” At university Sam studied Physical Mechanics and Technical Design/Drawing. While studying, he also designed and built a custom prototype Ultra-Light airplane. Sam started his professional life with his own Robotics and Engineering business. He spent three years doing humanitarian work in Central America, and has done extensive traveling. Sam discovered the yachting industry in 2005, and was immediately intrigued. In his free time, Sam enjoys playing chess, free diving (up to 100 ft), rock climbing, and is a licensed skydiver.
CHIEF STEWARDESS
~ Eva Adan, Philippine ~
Eva hails from the Philippines, and graduated with a degree in Hotel and Restaurant Management. She has been in the yachting industry for three years, and her first job was as a cook feeding a crew of nine. Eva has since gained extensive experience in interior service working on M/Y Francine, M/Y Vanish, and M/Y Arietta. Before joining the industry, Eva spent fifteen years dealing Casino games, and loves to deal games for guests onboard. She still loves cooking, and when not working you can find her practicing her favorite recipes, or traveling.
STEWARDESS
~ Jessica Fleming, American ~
Jessica grew up near the coast of Maine and attended college at University of Massachusetts, Amherst. She earned her degree in Apparel Marketing and a Minor in Psychology, and went on to work as a manager and merchandiser in the fashion retail industry in both Los Angeles and New York City. Jessica also has a very strong background in restaurant and bartending service. She utilizes the same interpersonal skills, creativity, and customer service that she practiced in her previous career to accommodate guests onboard Arioso. In her free time Jessica likes going to the beach, traveling, and finding great restaurants.
CHEF
~ Jeff MacNichols, American ~
Jeff is originally from Northern Virginia and graduated from The American Culinary Institute in Washington DC. In his early career, Jeff cooked at the Watergate Hotel and at the White House during the Reagan administration. More recently he worked in Orlando for the Gaylord Palms. Jeff has also owned two catering companies. Jeff began working in the yachting industry in 2004, and has worked on M/Y Soulmate, M/Y Safari, and M/Y Charisma before joining Arioso. Jeff is still very passionate about his profession. When he isn’t working, Jeff enjoys playing tennis, golf, scuba diving, and watching movies.
Chef Jeff’s Sample Menu
BREAKFAST IDEAS:
Eggs to order, fruit tray, nutmeg streusel muffins, sausage patties, bacon, hash browns,
Chocolate crepes with berry compote, Cinnamon rolls, Asparagus with poached eggs and parmesan, fresh croissants, Pineapple and melon squares
LUNCH IDEAS:
Cheese and herb soufflé with sautéed mushrooms and a side salad.
Orange-roasted seafood served in a cup made from an orange served on a nest of glass noodle salad.
Grilled pork chops, roasted red bliss potatoes, glazed cinnamon and honey carrots, with confetti salad.
Beef and broccoli with cashews served in a ring of Columbian yellow rice.
Crispy duck breast with a port wine reduction and red miso sauce on French bread and an Asian slaw.
Steamed sesame chicken, pan seared button mushrooms and cherry tomatoes shredded zucchini.
APPETIZER IDEAS:
Smoked salmon, feta and dill in a phyllo package
Beef carpaccio di tonno, toasted ciavatta
Mushroom bites with an aioli
Teriyaki broiled filet cubs scoured
Eggplant roulades with a marinara dipping sauce
Spinach and ricotta dumplings plaited with a stream of veal dime
DINNER IDEAS:
Tuna steak with a citrus caper buerreblanc, snow peas mixed with red pepper lashes and turned potatoes.
Prosciutto wrapped prawn, pan seared lamb pop with a mini filet served around a garden of veggies.
Shrimp dim sum, mixed sushi rolls a summer veggie roll, pan-fried sesame tofu triangles.
Hot wok lamb and seaweed noodles mixed with a garden of veggies, fresh herbs and spices.
Feta-stuffed pork fillet with fennel and mushrooms, creamy rosemary polenta, sugar snap peas and red onion.
DESSERT IDEAS:
Pear and walnut upside-down cake, Frozen apricot and yogurt cups
Blueberry and lemon drizzle cake with a lime curd
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