LARGOWINCH

8 Guests in 4 Double, all air-conditioned with en-suite facilities Double beds: 160 × 200 cm

• VCR/DVD
• Salon Stereo
• Ice Maker
• Dinghy: size: 4m tender with 40 HP outboard engine, engine: 40
• Stand-up Paddle Boards
• Snorkel Gear
• Fishing Gear
• Kite Boarding

Captain Marvin Schrickel Marvin is a highly experienced Captain with over a decade of offshore sailing and more than 110,000 nautical miles across the Mediterranean and Caribbean. He delivers premium sailing experiences defined by professionalism, safety, and exceptional attention to detail, with a specialization in catamarans and sailing yachts tailored to an international clientele . His background includes extensive charter operations across Greece and Italy, superyacht command in Miami, and long-term captaincy throughout the Caribbean, offering deep regional expertise and versatility. Stewardess Holly Wilson Holly is a professional and service-oriented stewardess with a strong background in luxury hospitality and guest relations. She brings over six years of experience as a Premium Stewardess with Emirates Airlines, where she consistently delivered high standards of service, ensured safety, and worked efficiently in fast-paced, multicultural environments. She has also gained maritime experience as a Research Coordinator with the Atlantic Whale and Dolphin Foundation, combining guest interaction with ocean-based activities. Holly is a team player with excellent communication skills, adaptable by nature, and committed to maintaining a high level of professionalism onboard. Chef Nicolas Plohn Weil Nicolas is a dynamic and adaptable yacht chef with a diverse international background in private yachting, luxury hospitality, and catering. He has worked as a Private Chef in destinations such as Croatia, Cannes, and Japan, as well as a Luxury Catamaran Chef in Austria, where he created refined, globally inspired menus tailored to guest preferences. His experience also includes positions as Chef de Partie in Japan and Cook in Mexico, in addition to running his own catering business in Argentina, which highlights his strong organizational, provisioning, and menu development skills. With a hands-on approach and a genuine passion for gastronomy, Nicolas brings creativity and consistency to the galley, delivering high-quality dining experiences while easily adapting to different tastes, cultures, and onboard environments.

Summer: Greece

2026 July / August: €22,000 per week + Expenses June / September: €20,000 per week + Expenses Low Season: €17,000 per week + Expenses VAT currently 12% 2026 July / August: €22,000 per week + Expenses June / September: €20,000 per week + Expenses Low Season: €17,000 per week + Expenses VAT currently 12% 2026 July / August: €22,000 per week + Expenses June / September: €20,000 per week + Expenses Low Season: €17,000 per week + Expenses VAT currently 12%

MYBA