HOUBARA

Sail and work experience
Jerome has navigated diverse waters throughout his sailing career, from the Caribbean to the West Mediterranean as well as the Adriatic. Beginning his career as a deckhand aboard 206ft KOLAHA, he was promoted to First Mate aboard the 175ft DRUMBEAT, assisting the owner in the Eastern Pacific. He then became captain aboard several sail and motor vessels across the summer and winter charter season, including the Lagoon 560 CAPERIC 4, DARWIN SOUND and the Azimut 62 WHITE PEARL. His widerange experience thus showcases his adeptness in handling different vessels across various sea conditions. He has further worked as an engineer aboard the 100ft LUNAR MIST and 108 ft EUGENIA, highlighting his strong technical expertise. Guests can rest assured of being in safe hands aboard HOUBARA with Jerome at the helm as captain.

Job Description
Jerome is responsible for navigation, safety, the overall running and financial
management of the vessel, crew, and guests. He always ensures the safe and efficient operation of HOUBARA, including compliance with all procedures and regulations that keep our guests safe. He takes care of adhering to flag regulations, port state and local laws and regulations, and manages the crew to ensure adherence to, and a full
understanding of, the catamaran’s policies. He further encourages teamwork, individual growth, and personal attention in delegating duties and supervising all crew tasks.

Licenses and Certificates
• Master 200
• Master 500

Sail and Work Experience

Emanuele is an experienced freelance private chef with over 20 years of culinary experience, including extensive work in Michelin-starred restaurants, luxury resorts, private estates, villas, and sailing yachts. Since moving into the private chef sector in 2019, he has worked aboard both private and charter yachts, most notably DAME DE TROPIQUES, where he completed two successful Mediterranean seasons as Sole Chef, catering for up to 12 guests and 4 crew while managing all provisioning. He has also worked as a freelance yacht and villa chef throughout Sardinia, Sicily, ST. JEAN CAP FERRAT, and CANNES, and recently completed an Atlantic crossing aboard the catamaran CARTOUCHE, cooking for five crew and seven guests during a 21-day voyage before spending a winter season in the Bahamas. Alongside his yachting experience, Emanuele has served as Executive Chef at luxury resorts and restaurants and has worked with Michelin-starred establishments throughout Italy, developing a refined, creative style tailored to high-end clientele. 

Job Description

Emanuele is responsible for planning and preparing high-quality meals for guests and crew while accommodating individual dietary requirements and preferences. He manages provisioning, stock control, galley hygiene, budgeting, and menu planning, ensuring the highest culinary standards are maintained at all times. He works closely with the captain and crew to deliver exceptional service while maintaining an organised, clean, and efficient galley environment.

Licences and Qualifications

• Culinary High School Diploma 
• STCW  
• Italian Medical Maritime Certificate 
• Italian Food Hygiene Certificate Level 2 (HACCP) 
• Hotel Management Institute Riolo Terme Diploma 
• Italian Kitchen Academy – First Place, "Culinary Traditions Rediscovering" Competition 
• Institut Etoile Boscolo – Restaurant Dessert Course 
• Hangar 78 Kitchen School – Mountain Cuisine Course 
• Alessandro Bertuzzi Masterclass – Traditional Natural Leavened Products