Charter Yacht CORSARIO: Get to Know the Crew

Discover this yacht charter with an all-Croatian, all-star crew.

CORSARIO is a 48-meter sailing yacht available for charter in Croatia and Montenegro. This exceptional charter yacht offers a luxurious experience while guests explore the beautiful islands and charming seaside villages of the Croatian coastline. With a design inspired by a traditional tall ship and an elegant interior, CORSARIO is a sight to behold cruising the Adriatic Sea. The greatest reason guests love the charter experience on CORSARIO, however, is the phenomenal crew, who offer a genuine experience of their home country, Croatia.

The nine crew members originally from Croatia provide both local knowledge and professional pampering, along with the best international and Croatian cuisines. Captain Jure finds the best secluded swim spots and catches fresh octopus for dinner. Chef Luka prepares the finest meals imaginable with his passion for food and wine pairing. Chief Steward Dario greets guests with a smile and warmth that lasts throughout the whole journey. Read on to get to know these members of the crew aboard CORSARIO.

---

Captain Jure Restovic

How did you become involved in yachting?

I was working on the boats since I was 17 years old. I come from the small fishing and shipbuilding village Milna, on the island Brač in Croatia, and I was always connected to the sea. I worked on big ocean ships, small traditional mini cruisers, new modern mini cruisers, and, for the last five years, I was and still am the captain of beautiful CORSARIO. The sea is my life.

What is your most memorable experience at sea?

My first season as a captain on a small mini cruiser was the most memorable. I have always enjoyed taking care of customers and showing them the most beautiful bays in Croatia. Nothing beats the smiles and hugs of the guests at the end of the charter.

Besides that, I had many great memories of catching some really big fish. I can’t choose which one was the best feeling. And also, the first time I put up the sails on CORSARIO and came to my hometown with her – wow.

What quality do you believe a person must possess to succeed in the yachting industry?

I believe you need to be a people person. In addition to that, you need to know how to put yourself in the last place and be willing to take care of everybody else. A captain is a leader, someone who makes sure that the rest of the crew is doing good and the guests are enjoying. Therefore, you are “not important”, and I am okay with that. As a matter of fact, I like to make other people happy and I always try to lead by example. Sometimes I succeed more, sometimes less, but in the end, I believe the most important thing is to love people and to work hard.

Which marine industry events or shows do you look forward to each year and why?

I love going to boat shows, because I simply love boats and seeing something new. However, I especially like to visit old traditional shipbuilding shows (there are few in Croatia) because it takes me back in time and I am a big romantic soul.

What is the trait you most admire in others?

Hard work and discipline. I respect people who do their job even though it can be hard and not pleasant, but they still do it with a smile. If you want to work on a yacht you need to be a soldier in a certain way. Don’t be late, do your work, and always help others if you can – those are the things that I admire the most.

Do you have a favorite quote or personal motto?

My crew will laugh if they read this, but yes, I do. “The guests will be happy that they have met us!” – I always tell that to my crew as an encouragement before a new charter, because I know it is true! My team works hard and with lots of love, so I don’t have any fears that guests who charter with us won’t enjoy.

What are your favorite charter destinations?

Croatia is my home and I know it by heart. There is no place like Croatia, even on the Mediterranean – trust me.

Do you have any favorite trips or cities you like to visit?

I would like to go to New York and Japan. Besides that, if you have a fishing trip on your mind, I won’t mind if you invite me!

Are you involved in any sports/hobbies?

I like to scuba dive, spearfish, fishing in general, and I like to do stuff with my hands. I believe I am crafty with wood and I always like to create something new in my garage on the island.

---

Chef Luka Vulić

Why did you decide to become a chef and how did you train?

At the end of my high school graduation, I decided to try my luck abroad, more precisely, in Germany. I was only 18 at the time. I already learned what a kitchen was and how to run it. Along with a lot of effort and dedication, I also had a lot of luck. Next to the restaurant where I worked was the famous Colombi Hotel. The well-known and highly respected Chef Thomas worked in the restaurant of Colombi Hotel. At that time, he was named chef of the year, and it should also be noted that he also had one Michelin star. A degustation dinner was organized on the river Main together with other restaurants. The main promoter was Thomas and it was truly a turning point in my life and my career as a chef. That’s when I met Thomas and his entire team. I firmly believe that my work and dedication are a realistic representation of how much I value meeting famous chefs and how much that shaped me as a person as well.

Is there a chef you admire above all others and why?

Albert Adrià, a Spanish chef, is definitely one of those chefs I admire the most. There are several reasons why this is so. In my opinion, he and his brother changed the world’s gastronomic scene. His brother, Ferran Adrià, was the head chef of the El Bulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother. But why I admire Albert the most is because he was always “under the shadow”. Although everyone thinks that Ferran was the one who was responsible for most of the venture, this is not the case, because it was Albert who stood up for it. What I would like to emphasize is Albert’s extraordinary power and knowledge; he is responsible for today’s terms of molecular gastronomy and spherical olives.

What is your favorite cuisine and can you prepare different styles of cooking?

My favorite cuisine is (our) Mediterranean cuisine. It includes parts of Croatia, Italy, Spain, Greece, etc. The reason is that the range of foods that are characteristic of this type of cuisine is extremely valuable. From seasonal fruits and vegetables to meat and seafood and fish. With a little creativity, you can make a lot of things, from fine dining to everyday dishes. Of course, I grew up in Croatia, on the coast of the Mediterranean, so that cuisine is the first choice for me. However, I also appreciate and love other types of cuisines. For instance, Asian cuisine offers a wide range of flavors. But I think it is necessary to know most of the world’s cuisines and to follow the trends.

Do you have a favorite wine?

When it comes to wine, I prefer white wine over red. The one I like the most is Pošip. Pošip is an autochthonous white wine grape that is primarily grown in the Dalmatian region of Croatia on the island of Korčula. It’s very light and airy. I like to use it most in fish dishes because of its wonderful flavors and the way Pošip combines with the taste of fish.

What trends are you noticing in wine and food pairings?

We in Croatia like to say “only the sky is the limit” when it comes to something where there are countless possibilities, and I would like to refer to this quote when it comes to wine and food pairings. Of course, every good restaurant has its own sommelier in addition to its chef. But it is the chef who is mostly responsible for the pairing of wine and food. What I would like to point out is that I love doing tasting menus, especially when they have to be paired with wines. I think the best knowledge of chefs and sommeliers can be seen during tasting evenings when dishes are served in courses together with different wines.

How are trends driving guest expectations and how do you stay up to date?

When it comes to our guests, we do our best to ensure that their expectations are met–dare I say, even exceeded. I will try to present our preparations to you in a few sentences. In agreement with the guests, we prepare either only meat (fish) dishes or vegan dishes or something different (different cuisines) every day, according to their choice. After the agreement, I build the menu. Of course, before guest arrival, we prepare all the dishes from the menu in order to prepare and possibly add or reduce the amount of some ingredients from the meal. We on the team call it “training”. This whole process takes three to four days. After preparing all the dishes from the menu, together with the sommelier, we choose the wine that will go with each dish. What is important in this part is that the wine must be balanced to match the taste of each dish.

When are you happiest at work?

I was really looking forward to this question and thank you for asking it. I am happiest at work when I prepare a good lunch or dinner and when our guests recognize that. A lot of love and work is invested in each dish, and there is no better feedback than the delight of the guests after tasting it. I would like to mention that we, as members of the crew of the yacht CORSARIO, get closer to our guests, who mostly stay on the yacht for a week or more, and in that period we understand what our guests like more or less. The children’s smiles after tasting different dishes are priceless to me, and when they come to say “thank you”, it means a lot to me. Therefore, every year we like to push our limits and do our best. I like to say that I feel like a football player when he wins the Champions League when I see how satisfied and grateful the guests are for the good presentation and taste of the food. It is truly exceptional pricelessness.

Tell us about an accomplishment that you are proud of as a chef.

It means a lot to me when I can help someone. In general in life, but referring to your question, in that sense when I can help a young chef to achieve his goals and desires and when I can transfer my knowledge and experience to others. I am a person who likes to constantly learn, to build on already existing knowledge, and I am very proud of that. I like to follow trends, but I also like to cherish traditions. I am also very proud that I had the opportunity to work with excellent chefs from all over the world, and to hear and learn something from them and later transfer that into my work. In general, I am proud of my entire career; I have worked both abroad and in Croatia, both in Split and on our islands.

What are the strengths that make you a great superyacht chef?

I don’t like to praise myself a lot, I prefer to see and hear praise from guests and people who taste my dishes. But I think and believe that I am in the position of head chef on a yacht for a reason and I want to continue like that in the future, to push my own limits and to be satisfied with my work. I will always go out of my way to meet every guest and try to fulfill their every wish. Every day is an opportunity for me to be a better version of myself.

How do you work with your sous-chef on board CORSARIO?

I think that I am very simple and pleasant to work with, and, in my opinion, this is a very important factor for successful cooperation with the sous-chef. Both I and my sous-chef are aware that we are each other’s helpers and that we have to work well together and help each other so that everything goes smoothly.

---

Chief Steward Dario Topic

How did you discover yachting and what is your background?

As I worked for years in five-star hotels and restaurants, I was always looking for new challenges. I was looking for a job to advance in my career, and at that time, yachting in Croatia just began to increase. I knew a job on a yacht would be great for me, so I tried. And I fell in love with it.

How do you manage to align your work with your life in Croatia?

This one is easy, as the Dalmatian coast is my life. I just like being on the sea and on our magnificent islands.

What aspect of your job do you most enjoy?

I simply enjoy meeting new people and learning more about their culture and lifestyle. And, of course, I like to show them our beautiful country and take care of them so they can feel at home while they’re our guests on board.

How would you describe your role on board?

I would describe my role on CORSARIO as part of a very friendly crew, someone who is willing to look after all the wishes of the guests while they are on holiday.

What is the signature cocktail of CORSARIO?

There are a couple of signature cocktails of CORSARIO. And I like to make a new one every season, that you will drink only on CORSARIO. I also enjoy showing and teaching our guests how to make a personalized cocktail.

What are your favorite places to visit during a charter in Croatia?

My favorite place to visit is Hvar because I worked there and lived there for three seasons.

You come from Croatia, a country with a long maritime history. Do you think younger generations are joining the yachting industry?

Yes, I think every year you see younger and younger crew members on yachts and that is our future, especially on the Dalmatian coast, where we have long maritime history.

How would you describe CORSARIO and why is she so special?

For me, CORSARIO is the most beautiful yacht on our coast because she’s built in a traditional way. What makes CORSARIO special, however, is her crew–a group of beautiful people that makes the job easier and our guests’ holiday unforgettable.

How do you adapt to your charter guests coming from all around the world? What is the most challenging?

For me, the most challenging part of the charter is check-in, when our guests step on CORSARIO for the first time. The “challenge” for me is to make them smile first because I know that from that moment they won’t take their smile off for the whole charter. Besides that, I don’t see anything as a challenge because I love my job.

---

Interested in booking CORSARIO for your next vacation? Contact a Denison charter broker for more information.

---

Speak With a Charter Specialist: