ONBOARD Magazine spring 2024
Get Onboard ONBOARD is aimed purely at the superyacht professional – whether onboard or shoreside. 100% of your spend will hit your targets on the Mediterranean from Palma in Mallorca, Barcelona, through France to Genoa and beyond together with Montenegro and the Aegean, plus the eastern seaboard of Florida. We hand deliver every copy to superyachts over 30m to make sure your message gets in to the hands of the decision makers on board. The publication is also delivered to relevant businesses around the ports and marinas together with shipyards. We also attend the major yacht shows in Monaco, FLIBS, METS, Boote Dusseldorf, Palma and MYBA for on site distribution. Plus, we post over 500 copies to relevant businesses not on the Mediterranean such as the UK, the Netherlands, Germany the rest of northern Europe and of course the USA and Caribbean. We work hard to develop a publication that all the crew and land based decision makers will read from cover to cover. An enjoyable and informative read for everyone means your message will be read. Talking about your brand, product, services and your team is essential and with our help, the message hits the right decision makers.
Get Onboard
ONBOARD is aimed purely at the superyacht professional – whether onboard or shoreside. 100% of your spend will hit your targets on the Mediterranean from Palma in Mallorca, Barcelona, through France to Genoa and beyond together with Montenegro and the Aegean, plus the eastern seaboard of Florida. We hand deliver every copy to superyachts over 30m to make sure your message gets in to the hands of the decision makers on board.
The publication is also delivered to relevant businesses around the ports and marinas together with shipyards. We also attend the major yacht shows in Monaco, FLIBS, METS, Boote Dusseldorf, Palma and MYBA for on site distribution. Plus, we post over 500 copies to relevant businesses not on the Mediterranean such as the UK, the Netherlands, Germany the rest of northern Europe and of course the USA and Caribbean.
We work hard to develop a publication that all the crew and land based decision makers will read from cover to cover. An enjoyable and informative read for everyone means your message will be read.
Talking about your brand, product, services and your team is essential and with our help, the message hits the right decision makers.
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THE LONG HAUL<br />
Nadia Kolesnyki talks to Frances and Michael Howorth about<br />
life as Chief Stewardess aboard the charter yacht Azzura<br />
What made you join the superyacht industry?<br />
I was curious and having been born inland so far<br />
from the sea, I yearned for the sea. I was eager to be<br />
financially independent and the exotic lifestyle that<br />
superyachts offered appealed to me.<br />
What was your first yacht and when did you join her?<br />
The 28 metre sailing yacht Patio. I thought she was huge!<br />
Now I know better. I was the sole stewardess on board<br />
and working very hard. It was a huge challenge for me,<br />
and I wasn’t particularly confident given my language.<br />
No one spoke Ukrainian on board that yacht so I was in a<br />
sort of vacuum and had to teach myself English.<br />
How did you manage to succeed?<br />
I decided to enter a table decoration competition. I<br />
was worried that I was going to be judged against so<br />
many others who were way better than me but I just<br />
said to myself you can do it and got on with my entry.<br />
Wonderfully I won! I did not expect that at all.<br />
How long have you been aboard your current yacht?<br />
This is my eighth season in yachting but only my second<br />
yacht. I have been on board Azzura for six years. My<br />
fiancé was the first officer here and he started as a<br />
deckhand. Sadly, he has now left Azzura to join another<br />
yacht. I started working here as a junior stewardess and<br />
I am now Chief Stewardess. The owner likes me and<br />
always comments about my table settings, and I think I<br />
was chosen because of my confidence and my ability to<br />
enter things like the competition. It’s actually great fun<br />
now and I guess a great advertisement for the yacht and<br />
the rest of the crew too.<br />
What do you most like about your current job?<br />
I like the unique experiences this family offers. I love<br />
travel, the people and the chartering. We have a great<br />
crew on board. It’s tiring work but it’s worth it. What I<br />
don’t like is the lack of time off and the ability to go home<br />
as often as I like but I guess that’s the way it is<br />
in superyachts.<br />
If you could recommend a Mediterranean service to<br />
another Stew what would it be?<br />
Catalano Shipping with offices in Monaco, Nice, Cannes,<br />
St Tropez and Toulon are wonderful yacht chandlers<br />
and both Liquid Yacht Wear and Dolphin Wear are great<br />
uniform suppliers. When I need it, they supply it without<br />
any fuss.<br />
Where do you live when you are not on board?<br />
I live in Bodrum and so does my fiancé. We love it there<br />
and go back home as often as we are able to.<br />
What’s the most curious request you have received from<br />
a guest onboard?<br />
I was once asked for a plate of peeled ginger and carrot.<br />
I was amazed to watch it being eaten raw completely<br />
without any further adornment.<br />
What is the most funny superyacht experience you<br />
can recall?<br />
I do remember one embarrassing incident. I don’t speak<br />
Italian and when I went to buy toothpaste, I instead<br />
bought denture glue. The guests saw the funny side.<br />
Then there was the occasion I washed €800 while doing<br />
the laundry and got accused by the rest of my crew of<br />
getting involved in the business of money laundering.<br />
What advice would you give to someone thinking of<br />
working as a stew on a yacht?<br />
Never be afraid to take a challenge. Always push<br />
yourself and find the courage to get where you want to<br />
be. But always remember be yourself and do not try to<br />
be someone you are not or do things you cannot do, do<br />
not be afraid to ask for help or advice.<br />
What makes a good stew?<br />
The job for interior crew offers a huge challenge but<br />
I’m very proud of myself I push myself to make myself<br />
better and it’s something I will always aspire to do. It is<br />
an ideal that I try and inspire my own interior crew to<br />
also follow.<br />
38 | SPRING <strong>2024</strong> | <strong>ONBOARD</strong>