About S/Y HOUBARA

Sail and Work Experience
Marine is an enthusiastic and versatile Stewardess with experience working as both a stewardess and cook aboard catamarans and motor yachts ranging from 12 to 45 metres. She has developed strong skills in guest service, housekeeping, meal preparation, watchkeeping, tender driving, and supporting the smooth day-to-day operation of the vessel. In her onboard role, she managed and organised cruises, prepared meals for guests and crew, and maintained high standards of service and housekeeping. Prior to her yachting career, she gained valuable customer service and administrative experience as a travel consultant and sales administration assistant, enhancing her communication and organisational abilities.

Job Description
As a Stewardess, Marine is responsible for delivering exceptional guest service and ensuring the yacht’s interior is maintained to the highest standards. Her duties include housekeeping, laundry, table service, cabin preparation, and assisting with meal service and guest requests. With her cooking experience, she can also support meal preparation for guests and crew while contributing to the overall smooth operation of the yacht and working closely with the rest of the crew.
Licences and Qualifications
• CFBS (Basic Safety Training Certificate) – 2026
• Introduction to Adobe Creative Suite (Photoshop, InDesign, Illustrator)
• Bachelor’s Degree in Tourism and Technology – 2010
• Higher National Diploma (HND) in Tourism Sales and Travel Production – 2008

Sail and Work Experience

Hugues is an experienced chef with over 30 years of culinary experience, working in private households, restaurants, luxury yachts and charter vessels across the Mediterranean, Caribbean and French Polynesia. His yachting experience includes working as a private chef aboard a 37m SANLORENZO motor yacht, as well as chef aboard the motor yacht LAZANDRA in Saint-Tropez, the trimaran L'OCTANT in Corsica and a 45ft catamaran in the Caribbean.
He has also worked as a chef with DREAM YACHT CHARTER on an Atlantic crossing and in Ajaccio, as well as with FESTIVA SAILING VACATION aboard a 45ft catamaran in the Caribbean. His extensive shoreside experience includes senior culinary positions in restaurants in Saint-Martin and the French Caribbean, alongside private chef assignments for high-profile clients. Adaptable and versatile, Hugues specialises in French and international cuisine, with strong expertise in menu planning, provisioning and maintaining high standards of food safety.

Job Description

Hugues is responsible for all aspects of the yacht's culinary operations, including menu planning, provisioning, food preparation and presentation. He creates varied and personalised menus tailored to guests' preferences, dietary requirements and the availability of fresh, seasonal ingredients. He manages galley stocks, budgets and supplies while ensuring the highest standards of hygiene, cleanliness and food safety in accordance with HACCP procedures. He works closely with the Captain and crew to provide an exceptional dining experience for guests throughout their time on board.

Licences and Qualifications
• CFBS – Basic Safety Training Certificate (2019)
• Certificate of Professional Culinary Practice – Ministry of National Defence (1990)
• CAP Cuisine, Option A (1988)
• LEP de Smersmesnil (1976)
• Maritime and Aquatic Certificates – French Merchant Marine, Le Havre (1976)
• HACCP Food Safety Knowledge