Charter Yacht LE VERSEAU: Get to Know the Crew

Discover this yacht charter with sustainability in mind.

LE VERSEAU is a 40-meter motor yacht available for charter in the Mediterranean this summer. Built by Princess Yachts in 2016 and world-renowned for her leading innovation in boat design, she invites guests to “experience the exceptional” on this luxury yacht charter. LE VERSEAU is exceptional both inside and out, and that doesn’t only include her physical attributes. Her fantastic crew make a charter aboard this yacht all the more memorable.

Nicolas Fry, Denison’s Charter Management Director in Europe, recently traveled to Dubrovnik, Croatia for a tour of LE VERSEAU. “I met with the crew and visited the yacht,” he shared. “I have been impressed by the quality of this yacht and the excellent level of service on board. This is the consequence of a very good team spirit of all the crew which takes pride in working on board. This is the very first time that LE VERSEAU is offered for charter and it’s a gem that no one knows yet. I felt so good with them as they are passionate about their job and in love with their yacht. The captain, the chief stew, and the 1^st officer have been on board since 2016 as they delivered the yacht to the owner. They are still working for this same owner and built a solid relationship with their yacht. It is very comfortable and kept in pristine condition, just like a new one!”

Read on to get to know some of the spectacular members of the crew aboard LE VERSEAU.

---

Captain Charlie Glasspool

How did you become involved in yachting?

I had an amazing childhood living in a small fishing village in Cornwall, where I spent all my days playing in the sea. I used to see Princess Yachts sea trialing in the bay I lived in and I naturally wanted to be part of that industry. I started as an engineer apprentice and worked in that field for ten years. Following that, I started my Captain’s license and worked as a delivery skipper for four years, delivering Princess and Sunseeker motor yachts all over Europe. I then took the plunge into my first full-time yacht job in 2010…and here I am now.

What is your most memorable experience at sea?

Strangely enough, the most memorable experiences for me have been witnessing bad weather and experiencing the true power of mother nature. It reminds you how vulnerable we can be as seafarers and shows the importance of being professional and respecting the elements we face. On a lighter note, I think taking delivery of LE VERSEAU and cruising around the Cornish coastline, where I grew up, was a very proud moment for me and my family.

You have been on board LE VERSEAU since the launch. What makes you stay on board?

I never really expected to stay so long on this yacht, but I am very fortunate to work for really nice people. I have managed to keep the main hub of the crew with me, which makes a huge difference to the level of trust and experiences we can provide for our guests. I am a firm believer in playing to your own strengths and I know this yacht so well, from an engineering perspective and as operating as a captain. I feel that with the experience I have, we can really deliver a high-end service consistently, which in itself is hugely rewarding–to see the satisfaction of our guests and owners.

What are the best qualities of your crew? How do you manage to keep them on board?

The crew we have onboard LE VERSEAU are extremely passionate about the job we do and making sure we meet everybody’s expectations when they come onboard. We have great, proven teamwork over multiple seasons, which has been noted by all our previous charter guests. I like to say “What doesn’t kill you makes you stronger” and all the crew like to live by that line. There are never any complaints; we all just team together and work hard to deliver. I really admire them all for their commitment. I think the longevity comes from being very fair to the crew; I’m a great believer in trying to make their working environment relaxed but professional. I’m always happy to let the crew take extra time off above their contractual agreements (within reason). I find that if you show them you care about their needs and welfare, they are more than happy to show their appreciation through their work ethic and morals. I try not to rule the boat with an iron fist but to try and create a more happy family environment for us all.

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

I don’t really have the opportunity to visit many events throughout the year, but every winter I help with delivering new motor yachts to the Dusseldorf Boat Show. It’s an incredible show and it’s a nice opportunity for me to see the new yachts and the new technologies becoming available to the industry.

What is the trait you most admire in others?

It’s very hard to pick just one, but I think honesty and integrity are incredibly important, especially in the yachting industry when you have to form trusting relationships with your crew.

Do you have a favorite quote or personal motto?

As I mentioned before, I live by the quote “What doesn’t kill you makes you stronger.”

Also, I am a big believer in treating others how you like to be treated yourself. I don’t really have time for people who have inflated opinions of themselves and talk down to people–this is a common problem with the industry we are in.

What are your favorite charter destinations?

I have spent many years yachting in Greece–both on the Aegean and Ionian coasts–it’s a beautiful charter destination as there is so much to see. I also love Croatia–the landscape is beautiful and there are so many interesting towns full of history.

Are you involved in any sports/hobbies?

Having lived on the water all my life, I am a very keen sailor and kite surfer. Previously, I have enjoyed triathlons, but trying to juggle my yachting career and my family life at home makes this difficult. I have an eight-year-old boy and we love going mountain biking together. My six-year-old daughter is a keen swimmer, so I love taking her to the pool and beach. Anything exciting and outdoors…sign me up!

Can you share details on LE VERSEAU’s sustainability program?

As for sustainability, some of the steps we do on LE VERSEAU are as follows.

We have tried to reduce the use of single-use plastics on the boat for both the crew and guests. This is probably one of the main areas where we could look to improve, however, we do separate all the plastics and recycle them where possible. For some single-use items, like guest toothbrushes, we don’t throw them away–we keep them and use them for detailing in the interior and exterior until they are well used.

We have removed plastic straws from the yacht; we now only use paper, stainless steel, and bamboo straws.

We have reduced chemicals for the interior cleaning and, where necessary, we use natural or Ecover environmentally friendly products.

Guest bedding is washed every three days to try and cut down on detergent use and power/water consumption.

Damaged or stained linen is used on the deck or for engineering as work rags instead of being thrown away.

Where possible (depending on the number of products), we use recycled-material vegetable bags at the supermarket for provisioning instead of using plastic throw-away bags.

On the exterior of the yacht, we never use acid chemicals on the teak–we only use ecological teak cleaner from Teak Decking Systems, which is health and planet safe.

When we wash down the yacht, we use a non-acid formula that is totally biocompatible so it will not affect living tissues or living systems, unlike some of the more toxic chemicals on the market.

These are only relatively small changes we have made to try and make a difference. I think as a crew we are all still keen to discuss with 4Ocean about a Negative Plastic Plan, as we are guilty of the single-use plastics; this is going to be hard to eliminate from our use unless we fit a new water filtration system on the yacht. We did think it would be nice to give the charter guests a drinks bottle, bracelet, or other merchandise from 4Ocean which has been made from recycled waste to show that we do care about the environment and to try and raise awareness with our guests at what can be done to help these charities.

---

Chief Stewardess Jane Pryor

How did you discover yachting and what is your background?

I secured my first position working for Princess Yachts International in my hometown of Plymouth, United Kingdom. During my four years at the company’s headquarters, I learned the industry from the ground up, watching those initial sales inquiries turn into confirmed orders and processing each client customization right up to the yacht’s completion and final dispatch from our factory. M/Y LE VERSEAU is one of those yachts–she first crossed our desks in 2014 as a completed Options Form and by 2015, I knew it was time to step away from the office and combine my passion for the hospitality industry with yachting. When the yacht was in her final stages of build, I became her chief stewardess and departed Plymouth in March of 2016. I have always had a passion for the hospitality industry and high-end customer service and moving to this role has been the perfect fit for me.

How do you manage to align your work with your life onboard?

We have been very fortunate to have a strong core crew onboard LE VERSEAU, with very minimal changes. Charlie (the captain), Costas (the chef), and I have been onboard since the beginning–over eight years ago now–and Josh (the engineer), who also happens to be my husband, joined us in 2019. This has meant that LE VERSEAU has become a home away from home, and although we live at work, we feel we have created a family atmosphere onboard between the crew. Like all yachts, we have a watch-keeping schedule, and when not on duty, I try my best to explore the culture and nature of the locations we are in. You’ll frequently find me cooking or baking in the galley for the crew.

What aspects of your job do you enjoy?

I get so much satisfaction from making others happy. Watching the guests enjoy themselves onboard and hearing their positive feedback is really the best feeling for me. I’m fortunate that I can say I’m very passionate about the job that I do. I love to try and create new themes or events for our guests. I believe that post-Covid, what people want more than anything is experiences; something unique and different from what their friends may have had. This doesn’t necessarily mean the most expensive; it can mean the most innovative, cultured, and spontaneous.

How would you describe your role onboard?

Like most chief stewardesses, I would say our role is very varied and it changes depending on the type of guests we have onboard. Being only myself and one other stewardess onboard, I’m very hands-on with service and maintaining the guest spaces. I work closely with Charlie and the deck team to ensure we deliver the best possible experience for our guests.

What is the signature cocktail of LE VERSEAU?

While we do have a signature cocktail called LE VERSEAU, we try to tailor our cocktails more toward the client’s preference. If they’re more of a whiskey drinker, we will sway more toward whiskey-based drinks. I do love to pick up the local liquor and get creative with that. Having spent a lot of time in the Greek islands, I can highly recommend a liquor called Tsipouro, which is made from the skin of the grape. It is traditionally served straight, but I enjoy combining it with lemons, limes, and mint, which can either be served as a refreshing shot or shaken over ice.

What are your favorite places to visit during a charter?

The small island of Symi is my favorite Greek island–its harbor offers a small but good selection of bakeries selling local pastries and its traditional tavernas not only have authentic cooking but even offer live music and Greek plate smashing, which is a must for guests to experience. Over the years, the island has adjusted to accommodate luxury yachts and now boasts some high-end boutiques while still retaining its charm.

How would you describe LE VERSEAU and why is she so special?

This is a hard question to answer because you only really understand her once you have spent some time onboard. I would describe her as a hidden gem; in her eight years, she has only been used for exclusive clients and her owner. She’s been well-maintained and offers an interior volume of a much larger yacht. Her décor is timeless, remaining neutral, with subtle details of Louis Vuitton and Fendi throughout. She boasts an impressive master cabin, but her aft VIP is in itself a generous second master cabin–ideal for two principal charter guests. The secondary crew staircase means we can navigate all decks without interrupting a guest. With a crew of seven, the service onboard is very personal, with each crew member paying special attention to the detail required. We have noted that the guests seem to appreciate the more intimate service and the privacy of only having two stewardesses attend to them.

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

As you know, each individual comes with their own expectations. While we try to use the preference forms to preempt clients’ wishes, we find that these needs are usually understood in the first few days of the charter. During this time, we keep detailed notes on the clients’ likes/dislikes and requests. This is something Leah and I work very closely on and we will continually adjust our service style to ensure the clients’ expectations are met.

We have hosted a multitude of nationalities onboard for both relaxing vacations and also business meetings. A large majority of our guests are Russian and their style of service and communication is very different than that of a European or American client. While we don’t generalize our clients based on their nationality, my past eight years onboard have taught me that it’s vital to understand the client to ensure the yacht is provisioned with anything they may request. What may be considered standard to some may not be to others.

Our repeat charter clients are able to take full advantage of this as LE VERSEAU becomes their personalized holiday home year after year.

---

Chef Christos Selearis

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

It had always been my dream to be a chef; from an early age, I discovered I had a passion for cooking. I did my training at the Cyprus culinary school.

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

Ultimately, I have the utmost respect for my chef who has trained me throughout my career and helped me reach the high standards in which I work. On an international level, I like Yannick Alléno, a Michelin-starred chef known for his contemporary interpretations of Mediterranean cuisine. He likes to showcase local ingredients and traditional techniques and focus on flavors and presentation.

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

My favorite cuisine is the Mediterranean. Being Cypriot, I love to stay true to my heritage; I love all the fresh ingredients, the different combinations of meat and fish. I also love experimenting with Asian and Far East cuisine.

Do you have a favorite wine?

Bourgogne Chardonnay.

What trends are you noticing in wine and food pairings?

I have noticed much more of a trend toward organic fair trade wine and food pairings. People now really appreciate understanding where their food has come from and the story behind it. People are also enjoying food and wine produced from the same area as they both help to complement each other. One current trend I have been working on is Thai red curry with a Riesling wine–the sweetness in the wine helps to balance out the heat and spices of the curry.

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

I find that irrespective of the trends, guest expectation in this industry is always high. Some of the more recent trends are culinary diversity, locally sourced and sustainable, health and wellness, and fine dining/tasting menus. It’s really important to stay informed about the latest trends and part of my work involves designing and creating menus for luxury hotels in Cyprus. These menus have to be diverse and able to cater to all kinds of guest tastes while meeting the high standards which are expected in this industry.

When are you happiest at work?

I think like any chef, the feeling of total satisfaction watching your clients enjoy and compliment you on your food! It’s such a motivation to keep pushing my limits and striving for higher and higher standards.

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

I came 1st in the Cyprus culinary festival which is organized every two years by the Cyprus Chefs Association. I have also represented Cyprus in international competitions as part of my training with Chef George Damianou.

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

I love the excitement and challenge of cooking for the elite clientele of yachting. It’s always high pressure to deliver and I thrive on the expectation. I work well under pressure and have a calm nature in the galley.

How do you work with the Chief Stew?

I have a great relationship with Jane. We work really well together and understand each other’s jobs to help create the perfect dining experience. Our good relationship is fundamental in helping to design menus for theme nights and enhancing the guests’ experiences on a daily basis.

---

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

---

Speak With a Charter Specialist: