Name: Miguel DUCHENE
Nationality: FRENCH
Position: Captain
Position details: 1
Languages: Not specified
Description: CAPTAIN : Miguel DUCHENE
French
Diploma: Master 3000 & OOW / Master 500 & 200 Sailing Yacht / Engineer 250kW
Languages spoken: French, English, Spanish
Miguel brings a massive amount of maritime expertise to the bridge, but what guests usually notice first is his great balance of personality. While he is incredibly calm and professional when it comes to navigating and running the yacht, he is also highly energetic, genuinely enthusiastic, and always up for an adventure. He is deeply experienced offshore, having already logged Atlantic crossings and even won a transatlantic regatta.
What really stands out about Miguel’s background is his deep sense of commitment and reliability. For seven straight years, he served as the Captain of a 66-foot sailing yacht for the same owner. This kind of long-term loyalty speaks volumes about his seriousness and professionalism. In that role, he ran the entire program from top to bottom, successfully navigating busy private seasons alongside demanding charter operations across Europe and the Caribbean.
During a charter, Miguel knows that guests want to feel safe, comfortable, and well taken care of. He handles shifting weather or sudden itinerary changes smoothly, keeping the crew happy and making sure the atmosphere on board always feels relaxed, private, and totally effortless.
Name: Charly LARMANDE
Nationality: FRENCH
Position: Chef
Position details: 2
Languages: Not specified
Description: CHEF: Charly LARMANDE
French
Diploma: Cooking/Pastry CAP Certicate
Languages spoken: French, English
Charly brings nearly two decades of professional kitchen experience, transitioning from traditional French fine-dining to the unique environment of a yacht. What immediately sets him apart as a yacht chef is his genuine dual expertise. In fact, he holds formal certifications in both savory cooking and pastry, making him a highly versatile chef who can handle everything from fresh, seasonal lunches to intricate, high-end artistic desserts.
Before stepping on board, Charly spent years working his way up in highly demanding French kitchens. Most recently, he worked as a Party Leader at the Michelin-starred restaurant Saisons, located near Lyon, where he perfected the kind of precision required at the absolute highest level of gastronomy. That said, his approach to food isn’t limited to fine-dining, his background is incredibly diverse. He has run the kitchen at gourmet hotels, cooked fresh, seasonal Italian food at a traditional trattoria, and spent nearly four years entirely focused on pastry research and production.
Because he is so well-rounded, Charly doesn’t have to rely on a rigid set menu. He is totally comfortable adapting his art, and he loves starting with whatever fresh, local ingredients he can source to design a menu around exactly what the guests are craving.
In the galley, he is highly organized and focused, but he cooks with a lot of heart. He knows that food is often the most anticipated part of any trip, and he puts all his energy into making sure every meal feels tailored, effortless, and genuinely memorable.
Name: Florent BOISSINOT
Nationality: FRENCH
Position: Steward
Position details: 4
Languages: Not specified
Description: STEWARD: Florent BOISSINOT
French
Diploma: STCW, CAP Cooking Certificate, Bachelor in Art History
Languages spoken: French, English, Basic Spanish
Florent brings a fantastic mix of skills to the interior team, having split his career between life at sea and formal culinary training on land. He spent years working as a steward, deckhand, and cook aboard multiple vessels, completing transatlantic crossings and cruising everywhere from the Mediterranean to the Caribbean.
Wanting to elevate his service even further, he recently completed his cooking certificate to refine his skills in the galley.
Because he understands both deck operations and high-level hospitality, Florent is incredibly versatile. He can just jump in wherever he is needed, whether that means helping out during a busy charter or managing everyday crew operations.
He is highly attentive to detail, bringing a sense of passion and rigor to everything from cabin detailing to meal service. With a background in art history and photography, he has a great eye for presentation and aesthetics, ensuring the boat always looks its absolute best for the guests.
Name: Malika KERDIOUI
Nationality: FRENCH
Position: Mate
Position details: 3
Languages: Not specified
Description: MATE : Malika KERDIOUI
French
Diploma: Master 200 GT / Chief Engineer 250kW
Languages spoken: French, English
With over a decade of offshore sailing experience, Malika is a highly accomplished First Mate who brings technical precision and steady confidence to the deck. Having served as First Mate aboard LA DESIRADE since her launch in 2025, she possesses an intimate, unparalleled knowledge of the vessel. Her prior experience working aboard other Lagoon Seventy 7s means she knows every detail and capability of this vessel like the back of her hand. She operates the deck with a quiet, effortless expertise that only comes from true familiarity with the boat.
She has successfully completed seven Atlantic crossings on vessels up to 93 feet, proving her absolute reliability in demanding open-ocean conditions. Holding both her Master 200 GT and Chief Engineer 250kW certifications means that she isn’t just managing the exterior; she has a deep, practical understanding of the yacht's mechanical systems and exactly how to keep them running flawlessly behind the scenes.
Malika is a grounded, highly observant, and adaptable presence. Her steadfast, composed nature ensures that deck operations run seamlessly, maintaining a serene, elegant, and uninterrupted atmosphere for the guests at all times.
Charly LARMANDE — Chef (FRENCH)
CHEF: Charly LARMANDE
French
Diploma: Cooking/Pastry CAP Certicate
Languages spoken: French, English
Charly brings nearly two decades of professional kitchen experience, transitioning from traditional French fine-dining to the unique environment of a yacht. What immediately sets him apart as a yacht chef is his genuine dual expertise. In fact, he holds formal certifications in both savory cooking and pastry, making him a highly versatile chef who can handle everything from fresh, seasonal lunches to intricate, high-end artistic desserts.
Before stepping on board, Charly spent years working his way up in highly demanding French kitchens. Most recently, he worked as a Party Leader at the Michelin-starred restaurant Saisons, located near Lyon, where he perfected the kind of precision required at the absolute highest level of gastronomy. That said, his approach to food isn’t limited to fine-dining, his background is incredibly diverse. He has run the kitchen at gourmet hotels, cooked fresh, seasonal Italian food at a traditional trattoria, and spent nearly four years entirely focused on pastry research and production.
Because he is so well-rounded, Charly doesn’t have to rely on a rigid set menu. He is totally comfortable adapting his art, and he loves starting with whatever fresh, local ingredients he can source to design a menu around exactly what the guests are craving.
In the galley, he is highly organized and focused, but he cooks with a lot of heart. He knows that food is often the most anticipated part of any trip, and he puts all his energy into making sure every meal feels tailored, effortless, and genuinely memorable.
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