Captain

Gerasimos, known on board as Makis, has spent his life at sea and works as a professional captain. He knows the Cyclades and the Ionian Sea from years of daily work, and joined Navy Blue after coming up through the waters of Santorini and the southern islands.

He trained at nautical school and holds STCW safety training, GMDSS communications, and an advanced scuba diving qualification, which makes the underwater side of a swim stop second nature. Makis has six years of command experience on yachts and catamarans, including a Lagoon 46, and speaks Greek, English, and some Italian with guests on board.

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Captain

Dimitrios, known as Mits, is a captain with four years at sea and his second season working the waters around Milos. He runs Navy Blue cruises across Milos, Kimolos, and Poliegos with a calm, energetic approach guests pick up on quickly.

He holds a Merchant Marine Second Officer licence and a speedboat operator’s licence, with training in Life Saving and Fire Fighting, ECDIS navigation, and first aid. Mits speaks Greek and English, and has experience looking after families and private transfers on board with steady care and confidence.

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Captain

Alexandros, known as Alex, has twelve years at sea and five as a C-grade captain. He runs Navy Blue cruises across the Cyclades, from Milos and Sifnos to Santorini and Mykonos, with a steady, measured approach that puts guest safety first.

He holds a Master certificate for vessels under 500 gross tons alongside a Captain Class C licence, with Basic Life Support and Life Saving and Fire Fighting training. Alex knows the routes from Milos and Serifos through to Santorini, Mykonos, and the Crete crossing, speaks English and Greek, and is known for calm, clear decisions under pressure.

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Host

Tressia is a host with a background in hospitality and guest service across luxury travel, hotels, and fine dining. She looks after guests on Navy Blue cruises through the Cyclades, with a focus on comfort, attentive care, and smooth food and beverage service.

She brings experience in customer service, guest relations, and professional kitchens, giving her real skill in both hosting and food and beverage service. Tressia speaks English, French, and Greek, and is known for adaptability and reliability throughout the day on board with a calm, attentive presence.

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Host

Niki is a host with a year of hospitality and guest-service experience, looking after guest care and food and drinks service on Navy Blue cruises around Milos. As a local, she enjoys sharing stories and insider knowledge of the islands with guests.

She has hospitality and customer-service training, with local knowledge of Milos and Kimolos and an eye for food safety and service standards. Niki speaks Greek and English, keeps the day warm and relaxed, and her storytelling turns a cruise around the Cyclades into a more personal, authentic experience.

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Host

Anastasia is a host with a year of hospitality experience in Santorini and a background as a waitress and bartender. She looks after guests on Navy Blue cruises through the Cyclades, with attentive guest care and smooth food and drinks service.

She has professional hospitality training focused on guest service and beverage operations, and applies those standards to create a welcoming day on board. Anastasia speaks English and Greek, handles special requests with care, and aims to exceed what guests expect from the moment they step aboard.

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Host

Eirini is a host with first-aid certification and a focus on event setup and celebrations on board. She looks after guests on Navy Blue cruises around Milos, with warm, personal service that helps everyone settle in and feel comfortable.

She is early in her yachting career and has found her strength in guest communication, reading a group's mood and knowing when to step in. First-aid certified and attentive to service standards, Eirini speaks Greek and English, and enjoys the trips most when guests are clearly having a great day.

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Guest Relations Manager

Xanthi came to Navy Blue from five-star hotel front offices and cruise ship operations, with a Master in Shipping Economics and ten years across tourism and hospitality. She leads guest relations, the point where all the planning meets the guest.

Her days cover booking management, client support, the OTA channels, and the port authority paperwork that most guests never see but every trip depends on. Xanthi speaks English, German, and Greek, and after years managing high-end hospitality around the Aegean, she says the Cyclades are where she feels most at home in the work.

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Office and Operations Manager

Danai runs the office and operations at Navy Blue, which means bookings, guest requests, and the crew all run through her. She has five years in travel and agencies, and has been coming to these islands since she was a child, so she knows them from both sides.

On any given day she is lining up reservations, sorting last-minute requests, and keeping the crew in the loop so nothing falls through. Danai speaks Greek, English, Spanish, and French, and having grown up visiting Milos and the Cyclades, she tends to plan a guest's day the way she would want her own to go.

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Reservations and Guest Support

Alexios is often the first point of contact at Navy Blue. He looks after reservations and works closely with partners, with twelve years in customer service, events, and public relations behind him, much of it spent making sure the details of a trip come together.

Ask him a question at any point, before you book, the night before, or halfway through your stay, and he will have an answer. That events and public relations background means he is used to juggling details and people at once. What he enjoys most is when a guest arrives unsure and leaves having seen more of Milos than they planned to.

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Head Chef

Hossein is the head chef at Navy Blue, cooking across Greek and Asian kitchens for eight years. His food leans on what the islands give him, local cheese, fresh fruit and vegetables, and local meat, put together with a lightness that suits a long day on the water.

His kitchens have run from a restaurant in Mykonos to a sushi restaurant in Milos, familiar Greek dishes done properly, alongside something you did not expect to find at sea. Vegan, vegetarian, and gluten-free guests eat just as well. For a birthday or a honeymoon, he designs a menu to match, plated to look as good as it tastes.

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Chef

Ibrahim brings eight years of experience in luxury hotels, private yachts and high-end catering to Navy Blue. With five seasons in the Cyclades, he combines professional training with strong knowledge of local ingredients to deliver refined Mediterranean dining on board.

His background spans hotel kitchens, yacht charters and private catering, giving him the versatility to cook confidently for different guests and occasions. Ibrahim focuses on fresh seasonal ingredients, careful presentation and thoughtful options for vegan, vegetarian and gluten-free guests, so everyone receives the same level of care.

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