WHISPER Carta per Yacht

Born in Turkey, “Mel” has a bachelors degree in Hospitality Management and a masters in International Business from Lynn University, Florida. She worked as a yacht agent for super yachts in Europe, organizing events and lavish parties. Mel is very passionate about the industry, with a fun, easy going nature. She will ensure the guests have a first class experience on board Whisper. Her hobbies are sailing, traveling, music, movies and food.

Born and raised in Connecticut, Will started sailing at age 8. Later
racing at the national level before running the performance racer/cruiser
Andrews 72 since 2006. Over the past 25 years he has cruised, raced and delivered various sailing and motor vessels ranging from 12m – 52m. He has sailed as far as the Eastern and Western Mediterranean and all through the Caribbean islands, as well as the French and Italian Riviera’s covering more than 75,000 miles. Prior to the yachting industry, he built one of the film and television industry’s largest post-production facilities. His life style choice as a captain/engineer has allowed him to develop his love for sailing, exploring, entertaining and meeting new people from all over the world. Will greatly looks forward to doing his part as the engineer and providing guests the best possible experience aboard Whisper.

Growing up around the Solent, UK, gave Catherine a love and appreciation of the sea. She has worked on sailing yachts for 4 years and brings her skills and passion aboard the yacht Whisper to ensure you have a pleasant trip.
Catherine enjoys exploring new places: finding hidden coves by tender, snorkeling, diving and paddle boarding. When on land Catherine can be found hiking, meeting new people and snacking on the local cuisine!

I have been cooking within the Super yacht industry for around twenty years, on a variety of Motor and sailing yachts, cruising around the world. The majority of my boats have been Mediterranean based, so my cooking style reflects this, with strong accents on fresh, healthy ingredients, sourced locally where possible, intermingled with homemade delicious desserts, pastries and breads.
Whilst between boats, I did a three-month stage at a Michelin starred restaurant in Winchester, UK, called the Back Rat. The style of food was fresh locally sourced ingredients for British cuisine, with a modern twist.