SYLENE Carta de Iate

DECKHAND: Marina BLADY
French
Born 24 April 1993
STCW
CMP Deckhand certificate
Engineer 250 kw
Languages fluent English and Italian, basic Spanish and German

After more than ten years of experience as fitness coach as well as in various position in event management in France, Saint Pierre et Miquelon and Switzerland, Marina decided to turn her life toward other passions: Ocean and travels.

Marina runs all deck equipment, having a good knowledge in maintenance she is assisting our Captain in every fields. Very active on deck, her primary concern at sea or at anchor is the guest's comfort and satisfaction.
With her naturally dynamic personality, she is always ready for you to have good time and fun.

Thanks to her versatile skills, she would be also delighted to organize fitness sessions depending on guest desires (yoga, Pilate, aerolatino) and supervising nautical activities in perfect safety.

STEWARDESS: Louana BECK
French
Born 16 May 2000
CFBS
Medical 1
Certificate CAP/BP Cosmetology & Esthetics
Language: fluent English
After 7 years of experience in a beauty institute in the French Riviera, Louana decided to combine her three main passions: wellness, travel, and service.
She is very happy to put her skills and versatility to work in the yachting industry and to follow the path of her mother the Chef Alexia aboard SYLENE!

Very organized and with an eye for detail, she is taking care of all the tasks inside the yacht while respecting guest’s expectations and activities. Serving guests is what makes her shine.

By the way, she's child loving.

CHEF: Laurie MOURET
French,
STCW
Language: Fluent English,
My name is Laurie, and I began my studies at the Lycée Hôtelier, where I obtained my baccalauréat in 2013.
I've been working in restaurants for 10 years, in the dining room, at the bar and in the kitchen.
I've been perfecting my cooking skills at home since 2020 with my company.
I discovered the world of yachting in 2023 and since then I've never wanted to leave the world of the sea and sailing boats.
My cuisine is very varied. I cook with fresh seasonal produce and like to enhance it with spices and herbs. I like Asian, Mediterranean and Italian cuisine.
I'm very versatile, I like challenges and teamwork. I've always been passionate about gastronomy, which is reflected in my dishes. I like to learn and I don't stick to what I've learned.