Rocco is a highly skilled and competent yacht captain with an extensive maritime career that spans over 25 years. He holds a prestigious MCA Ocean Master 200t certificate and his vast experience includes sailing throughout the Mediterranean and the Caribbean as well as 12 successful Atlantic crossings. Very versatile in his nature, Rocco is adept at handling a variety of situations, from the simple to the most challenging ones. He is also very eager and committed to a high standard of excellence, putting in every effort to ensure that each moment spent on board is flawless and meets his guests’ greatest expectations. Passionate about the sport of sailing, Rocco has participated in a number of regattas and takes great delight in sharing thrilling stories of his journeys at sea. Moreover, he is an avid lover of water sports and has been trained as a certified Advanced PADI Diver and Rescue Diver, sailing, kitesurfing and windsurfing instructor. Proud to be at the helm of ABOVE, Captain Rocco looks forward to welcoming guests for an unforgettable sailing experience.
First Mate: Maurilio Cognome
The First Mate of ABOVE, Maurilio has been sailing from a very young age and is acquiring the titles to become a Captain with an eye to the Classic Yachts like Terza Santa Maria and Emilia Prima. With a love of the sea, Maurilio started his career path as a windsurfing and sailing instructor in Forte dei Marmi, Cagliari and Villasimius and then moved on to larger boats, all the way up to 82 ft sailing yachts. Whether he is watchkeeping or transporting guests on the tender, clients can feel confident and safe knowing that they are in the most capable hands. Attentive and thoughtful, Maurilio brings a disciplined approach to each and every task and aims to provide an enjoyable and friendly time onboard S/Y ABOVE.
Chef: Giuseppina Ramunno
Giusy is a professional Superyacht Chef. Her career path has been decidedly unconventional and comprises a valuable working experience as a chef on luxury yachts. Always striving for personal and professional growth, upon finishing the award-winning IYT School in Antibes and becoming a certified Superyacht Chef, she continued her training in a famous International school of Italian cuisine of Gualtiero Marchesi. On top of that, Giusy is also specializing in Japanese cuisine which she learnt from the Chef Hirohiko Shoda at Italian Food Academy in Milan. Her passion for food has taken her around the world, cooking for Michelin-starred restaurants, hotels, private residences and luxurious yachts. At the same time she graduated in foreign languages and literature, allowing her to pursue the search for novelty and experimentation that has always characterized her, giving the opportunity to combine her great passions: cooking and traveling. In order to provide guests with the most enjoyable culinary experience, Giusy goes above and beyond to delight and pamper clients with her scrumptious specialties.
Deckhand: Sarah Gonzalez Tur
Sarah is an able seaman with a high sense of responsibility and awareness, happy to assist wherever needed. She is a hard-working member of our team and will always be there to assist with a big smile on her face. She has completed all safety training, being also a Rescue Diver.
Fresh juices, coffee and tea will be served every morning accompanied by granola, cereals and a local fruit platter with fresh baked breads and muffins.
Enjoy the blend of tropical flavors with these fluffy pineapple pancakes and homemade coconut syrup.
Eggs mixed with a variety of colorful vegetables and cheese. Baked to perfection and topped with fresh herbs.
Create Your Own Omelet
A French Omelet made with your choice of vegetables, cheeses, spinach and sautéed onions.
Eggs Benedict With Jumbo Lump Crab
Toasted English muffin layered with a slice of Canadian bacon, poached egg and jumbo lump crab meat. Topped with a rich and creamy hollandaise sauce and vibrant fresh herbs.
Perfectly Golden French Toast
Fluffy Brioche bread dipped in a vanilla and cinnamon mixture. Topped with powdered sugar, fresh berries and homemade syrup.
Cast Iron Shakshuka
Poached Eggs in a spicy tomato sauce with fresh herbs and avocado.
Classic American Breakfast
Eggs cooked to order with a side of bacon or sausage and classic crispy breakfast potatoes. Accompanied with a fruit and yogurt parfait.
Maryland style crab cakes with jumbo lump crab meat served over a bed of vegetables with a delicious horseradish sriracha remoulade.
Spicy Shrimp Sushi Tower
Four layers starting with sushi rice. Then cucumbers and avocado, fresh mango salsa and spicy shrimp. Topped with black sesame seeds.
Lobster, mussels, clams and scallops in a flavorful broth thickened with healthy vegetables and served with toasted French bread.
Scallops seared to perfection in an orange rum sauce overtop a sweet potato purée.
Summer Peach Spinach Salad
Grilled peaches over a bed of spinach. Packed with creamy goat cheese, avocado and crunchy toasted almonds and then drizzled with a homemade balsamic vinaigrette.
Spicy grilled jerk shrimp tacos with pineapple salsa. Topped with a creamy pina colada sauce.
Baked Lemon Pepper Chicken
Baked chicken in a peppery creamy lemon sauce served over almond rice with fresh vegetables.
Served with refreshing Cocktails, Wine or Champagne.
Mahi Mahi Ceviche
Creamy Cucumber Gazpacho
Melon, Prosciutto and Mozzarella Skewers topped with a Balsamic glaze
Bacon Wrapped Grilled Peaches
Teriyaki Salmon Bites
Grilled Caprese toast with burrata cheese and grilled avocados
Tuna Sashimi and avocado wonton cups
Homemade Pumpkin and Ricotta Ravioli
Filet Mignon topped with Crab meat and a homemade Bearnaise sauce. Served with garlic mashed potatoes and grilled asparagus
Parmesan Pesto Tilapia
Tilapia broiled to a cheesy golden perfection and topped with pesto and fresh chopped tomatoes. Served with a truffle risotto and vegetables.
Tender Lamb Shanks baked to perfection served over a potato puree with green beans and a red wine jelly sauce.
Baked Wild Striped Sea Bass
Sea Bass with Braised Daikon Radish and Piquillo Peppers in a Butter Sauce
Honey Garlic Salmon
Seared Salmon in a honey garlic sauce served with potato wedges and roasted red peppers
Cabernet Braised Short Ribs
Short Ribs baked in a cabernet wine sauce. Served with mashed potatoes and roasted vegetables.
Apricot Dijon Glazed White Fish
Local fresh caught fish baked in an apricot Dijon glaze with ginger and lime. Served over couscous rice and fresh greens.
Poires Belle Helene
Classic French dessert of poached pears dipped in chocolate sauce with a side of vanilla bean ice cream and toasted almonds.
Chocolate Hazelnut Mousse
Light and fluffy hazelnut mousse topped with a homemade whipped cream and dusted with cocoa powder.
Refreshing lemon semifreddo served on top of a Italian sponge cake with whipped cream and lemon zest.
Delicious Coconut Panna Cotta with Blackberry, Thyme and Sloe Gin Compote.
Almond Joy Pie
Enjoy pure coconut heaven with this almond joy pie. Coconut filling inside an Oreo crust with whipped cream and chocolate sauce drizzle and flakes of coconut topping.
Authentic Italian Tiramisu. Elegant, rich layering of bold espresso and coco, creamy mascarpone cheese and ladyfinger cookies.
Mango Mousse Cake
This tropical whipped mango mouse is layered with coconut sorbet and then topped with fresh diced mangoes and coconut flakes.