About M/Y L’AS BLEU

Originally from France and raised in a multicultural family with Moroccan, Spanish, and British influences, she developed an early passion for food shaped by a rich blend of culinary traditions. This diverse background continues to influence her style, combining Mediterranean flavors with refined and comforting European cuisine.

She completed a three-year culinary program at Paul Augier Hospitality School, establishing a strong foundation in classical techniques, followed by experience in professional kitchens and high-pressure environments, including crew catering. Keen to broaden her expertise in hospitality, she gained experience as a stewardess on a private yacht and within luxury service, where she developed a keen eye for detail and a strong commitment to guest satisfaction.
Passionate about global cuisine, she also has a particular affinity for pastry and desserts, and takes pride in creating thoughtful dishes that enhance the overall guest experience.

EXPERIENCES:
- Stew on M/Y 27m in Beaulieu-sur-Mer and M/Y 35m in Monaco 2025-2026 and 2021
- Waitress, restaurant - La Grande Ourse, Les Airelles, 2024
- Commis in different restaurants

With five seasons of experience in the yachting industry, on both sailing yachts and motor yachts, Hortense has developed a versatile profile on board.
Coming from a background in hospitality and mixology, she naturally began her career as a stewardess, driven by her strong sense of service and attention to detail.
Over the seasons, she has expanded her experience on deck and chose to further develop the more technical side of the profession. Today, she combines both skill sets, service and seamanship, allowing her to have a well-rounded understanding of life on board.
Passionate about gastronomy, cocktails, travel, and the maritime world, she approaches yachting with dedication and a strong desire to keep growing in the industry.

EXPERIENCE:
Stew and deckhand on Sunseeker 74 and 52, Couach 71, Leopard 45 motor, Fairline 63.. since 2021