Captain Ross Murray, British, 36
Wherever you'd like to cruise, chances are Ross has sailed there. After graduating with a degree in geography from Hull University in 1993, Ross sailed all around the UK, the Baltic Sea, the Mediterranean - East and West, the Caribbean, Central America, the St. Lawrence River and the Great Lakes.
Ross has charter experience on sailing yachts up to 130 feet in length, including several Swans and the classic schooners Aschanti IV and Queen Nefertiti. A keen racing sailor, he has competed in the Sydney to Hobart Race, the Nioulargue (now Les Voiles de St. Tropez), Antigua Race week and all the major Caribbean regattas. From time to time Ross has lived on dry land, working for British Aerospace, a computer software company and on a game ranch in Zimbabwe.
From September 2003 to July 2006, he captained a Swan during a three year circumnavigation starting in Newport, RI and finishing in Croatia via the Panama and Suez canals, cruising in the Pacific Islands, New Zealand, Indonesia, Thailand, India and the Red Sea.
Adding to the practical knowledge he has gained sailing tens of thousands of sea miles - including 10 transatlantic crossings, Captain Murray holds a Class IV (3,000 ton) License and MCA Certificate of Competence with Command Endorsement.
Ross has a private pilot's license and enjoys skiing, squash, tennis, rugby and wood carving.
Chef Nicky Lusso
Born in South Africa in 1984, Nicky got her start in the world of hospitality learning silver service at an up market private game lodge in Kwazulu-Natal. Inspired by working with professional chefs, she enrolled in the Christina Martin School of Food and Wine in Durban, South Africa, finishing the intensive Professional Chef's course in November, 2003. She also completed the Preliminary course at the Cape Wine Academy.
In her next career move she learned new techniques as Senior Chef de Partie working with top caliber chefs at high profile catering companies in London where photo shoot quality presentation was a top priority. As a private chef in St. Tropez, she created her own cuisine based on the freshest seasonal produce from local food markets and farms.
Nicky's first experience as a yacht chef was 18 months aboard a 96 foot Frers design. Following a summer in France, Sardinia, Corsica, Italy and the Balearics, Nicky crossed the Atlantic, transited the Panama Canal and cruised the West Coast of the US. Learning to adapt her menus to whatever locally grown produce is available in port, she has become a very versatile chef.
Nicky is friendly, outgoing and lively with a wonderful sense of humor. Cooking is her passion - trying new ingredients, new dishes, mixing and matching flavors. Nicky believes that fine presentation, hospitality of the highest caliber and good service are the most crucial aspects to a fantastic dining experience. "If these three factors are of the highest quality the heart of the guest is won over even before the first bite."
Stewardess Bridget Edwards, 25, British
Bridget's enthusiastic, caring and bubbly character makes her a great addition to Kalikobass II's crew. She brings a strong background in the Hospitality and Travel industries as well as experience as a stewardess on both sailing and motor yachts over ninety feet in length.
Working as a senior waitress at New Zealand's four and one half star Heritage Hotel gave Bridget solid training in silver service. She also completed elementary, intermediate and advanced wine courses with a final assignment of designing a first class wine menu. Over the one year term of her employment in New Zealand, she developed skills in wine and food pairing and was often commended for her excellent customer care.
Bridget returned to England to study Hospitality Management at the University of Gloucestershire where she earned an HND (Higher National Diploma). She has completed STCW 95 training and qualified as a Certified PADI Open Water SCUBA Instructor in 2008.
Guest Feedback
"Kalikobass II Could not have been better. Exceptional in every way. Great boat and crew and would highly recommend. Not only were the meals enjoyable but some of the best food I have ever had - and I eat out at fabulous restaurants a lot!"
Ged P.
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