NERO Yacht Crew
NERO Yacht Crew
NERO boasts a dedicated captain and crew of 20, including a personal trainer, beautician, masseuse and spa staff, and a Michelin-level culinary team. NERO’s staff are experienced yachting professionals who, in addition to their formal roles, are dedicated to providing unrivalled hospitality to all her guests. A NERO voyage is much more than luxury yachting — it’s a holistic, opulent experience you’ll never forget.
NERO Captain - Matt Pownall-Jones
Credentials
- Master of Yachts <3,000 GT
- HNC Nautical Science
- Padi Rescue Diver
- Nitrox mixed gas technician
Previous Vessels
- M/Y SEA & US (63m)
- M/Y WERE DREAMS (52m)
- M/Y LADY ANNE PB (70m)
Interests/ Other Languages
- Property Development
- Sailing
- Diving
- Cycling
NERO Relief Captain - David Pidgeon
Credentials
- Master of Commerce (Honours)
- Bachelor of Laws
- Master of Yachts <3,000 GT
Previous Vessels
- M/Y Meamina (59m)
- M/Y Lady Ann Magee (49m)
- M/Y Va Bene (48m)
Relief Captain David Pidgeon was born in Auckland, New Zealand. David began sailing in his teenage years through the Royal New Zealand Yacht Squadron Youth Training Programme. He later studied law at the University of Auckland and practiced commercial law for four years before earning a Master of Commerce degree.
David discovered the yachting industry in 2002 while in the south of France and began his career as a deckhand, eventually working up to captain. Pigeon has 15 years of charter yacht experience, including an Atlantic crossing and 2 Suez Canal to Indian Ocean crossings in armed naval convoys.
NERO Chief Stewardess - Lina Harrback
Credentials
- Luxury Hospitality Interior Program
- GUEST Purser Program
Previous Vessels
- S/Y ROSEHEARTY (56m)
- M/Y SOLO (72m)
- M/Y SERENE (134m)
Interests/ Other Languages
- Diving
- Hiking
- Snowsports
NERO Head Chef - Simon Preston
Credentials
- City & Guilds Level 3
- NVQ Level 3 in professional Cookery
- Culinary training at the Chewton Glen Michelin Star restaurant (4-year apprenticeship)
- Diploma in professional Cookery, Academie Culinaire de France
Previous Vessels
- M/Y LADY CHRISTINE (68m)
- M/Y SEALYON (62m)
- S/Y PARSIFAL III (54m)
- M/Y GIANT I (75m)
Interests/ Other Languages
- Diving
- Cycling
- Tennis
Head Chef Simon grew up in Bournemouth along the South coast of England. Holidays were spent sailing around the Isle of Wight with his father, a boat builder by trade, as well as on the beach or doing watersports. At the age of 16, Simon began pursuing his dream to become an accomplished Chef by working his way through the ranks in the prestigious, Michelin-starred restaurant at the Chewton Glen Hotel in Dorset. Following his 4-year apprenticeship under Head Chef, Pierre Chevillard, the Manager and Sommelier branched out to open the first Hotel du Vin, established in 1995, where Simon was invited to join the journey heading up the Pastry Department.
He continued to expand his experience in London before packing his bags to join the yachting industry. Formerly known to his peers as ‘jazz chef’ Simon has the ability to play around with local ingredients, following his instinct rather than a recipe book, to create a masterpiece of his own. Having backpacked through Europe, South America, Australia and Asia, he has sampled the culinary delights of many nations. Coupled with his Michelin-starred experience, he draws inspiration from frequenting small and hipster authentic restaurants in his free time. He can’t wait to dazzle guests with his distinctive dishes, which have been relished by many in his extensive history working on board Private and Charter yachts.
NERO Purser/Concierge - Helena Sanguinetti
Credentials
- GUEST Purser Program
- MSc Nutrition
- BSc Biology
Previous Vessels
- M/Y ECLIPSE (162m)
- M/Y FAITH (97m)
- M/Y LADY LARA (91m)
- M/Y LADY S (93m)
Interests/ Other Languages
- Running
- Cycling
- Listening to podcasts