Crew Profiles:
Nathan and Laura are waiting to welcome you aboard SEA BOSS. They will take care of your every need, tailoring your vacation to your desires. They will listen to you carefully and with their professional mix of happy go lucky and high-end service you will not be disappointed. Their love for their job will be evident as soon as you meet them and you will be sure to want to continue to sail with them for years to come.

Nathan and Laura are highly experienced, award winning crew and have completed over 130 luxury charters since 2011. Since meeting they dedicated their lives to the charter industry and placed much energy in becoming the best crew for their guests, even winning Crew of the Year in 2013 by Trade Winds Cruise Club. Their experiences in their previous careers and within the charter industry, revolving very much around customer service and care, has given them the ability to adapt to any given circumstances, requests and needs of their guests, individually and as a group.

Capt. Nathan Kurton
Nathan is a captain with many additional skills. Not only does he have an approachable, warm personality but he is also an extremely skilled boat handler. He will keep everybody feeling safe and happy the whole trip.

Nathan has an eye for detail and will keep the yacht spotless for your stay. In his previous career he was a very skilled electrician, which enables him to maintain such a beautiful yet technical yacht like SEA BOSS.

Nathan grew up on the water, skiing and wakeboarding from an early age. Laura introduced him to the sport of dinghy sailing when they met in 2008 and with their love for the water, Nathan and Laura decided to embark on their yachting career together.

Chef/Mate Laura Kurton
Laura is a very talented chef and enjoys all aspects of cooking including catering for your dietary needs. Not only is she amazing in the galley but Laura always makes time to be with her guests to ensure that they are happy and receiving everything they need. She has expanded her cooking repertoire by gaining experience through various courses at the prestigious Ashburton School of Cookery in the UK and obtaining her Level 2 Food Hygiene qualification. She’s very versatile and can make a great cocktail as well as help Nathan as 1st mate of Sea Boss.

Laura is very clean, professional and is always smiling and happy. She loves to sing and dance and you may catch her doing both of these whilst in her favorite place, the galley!

Also a qualified captain and having sailed since she was a child, Laura will ensure you have the greatest vacation you could ever dream of!

Nathan and Laura have been married since July 2010 and are the perfect team. They met in their home town in the South West of the UK where they both grew up and now in their 30’s, their fun loving personalities and vast knowledge of the water guarantees to provide you with a unique and unforgettable experience. They take much pride in their work and know only too well how important their professionalism and flexibility can impact your charter to make it the best you have ever experienced. Most of all they understand perfectly how important vacation time is to their guests and focus on their enjoyment above anything else throughout their stay.

SEA BOSS SAMPLE MENU



From Laura's galley on SEA BOSS

Day 1

Breakfast
Berry Burst Croissants Drizzled In Honey And Crunchy Walnuts.

Lunch
Saffron And Pear Risotto Topped With Toasted Pine Nuts And Sautéed Wild Mushrooms.

Starter
Filo Tart With Caramelized Onion And Brie.

Entrée
Parmesan And Lemon Crusted Salmon Fillet With A Creamy Dill Sauce, Sautéed Seasonal Vegetables And Roast Potatoes.

Dessert
Home Made Key Lime Pie And Freshly Whipped Cream

 

Day 2

Breakfast
Frittata with Sautéed Garlic Mushrooms And Crispy Bacon.

Lunch
Thai Fishcakes Drizzled with Spicy Peanut Sauce On A Bed Of Asian Slaw And Rice Noodles.

Starter
Fresh Tomato, Mozzerella And Basil Layered Caprese Salad.

Entrée
Pistachio Crusted, Herb Stuffed Pork Tenderloin, Served with Parmesan Roasted Sweet Potato And Honey Glazed Apple Cubes.

Dessert
Chocolate Fondant with A Warm Wild Berry Compote.

 

Day 3

Breakfast
Sweet Cinnamon French Toast With Tropical Fruit Medley.

Lunch    
Marinated Pineapple And Chicken Skewers With Sweet Mango And Avocado Rice Salad.

Starter
Beef Carpaccio Complimented With Lemon Infused Olive Oil, Sprinkled With Toasted Pine Nuts, Slivers Of Parmesan And Topped With Fresh Arugula.

Entrée
Shrimp Cooked In An Exquisite Crab, Red Pepper, Tomato And Thyme Sauce, Linguini Pasta, Served With Baked Cherry Tomatoes And A Parmesan Crisp.

Dessert
Baked Lemon Cheese Cake With Freshly Whipped Cream.

 

Day 4

Breakfast
Eggs Florentine With Pan Fried Basil Cherry Tomatoes.

Lunch
Barbeque Seared Tuna Nicoise Salad, With Gigantic Crispy Croutons And Pan-Fried Balsamic Mushrooms.

Starter
Mussels Steamed In White Wine, Garlic And Cilantro.

Entrée
Sous Vide Duck Breast With Spiced Fruit Gravy, Creamy Purple Potato Mash And Blanched Green Beans

Dessert
Sweet Banana Tart And Vanilla Ice Cream.

 

Day 5

Breakfast
Stacked Berry And Greek Yoghurt Waffles, Drizzled In Hot Maple Syrup.

Lunch
Greek ‘Spanakopita’ Feta And Spinach Filo Pie Accompanied By, Fresh Herbed Chickpea Salad.

Starter
Parmesan And Truffle Soufflé With Pear And Pomegranate Salad.

Entrée
Sweet And Spicy Marinated Mahi Mahi Steaks Served On A Curried Parsnip Mash With Coconut Rice Balls And Steamed Broccoli.

Dessert
Classic Crème Brule With Fresh Berries.

Day 6

Breakfast
Eggs Benedict With Fresh Avocado And Sliced Beef Tomato.

Lunch
Grilled Lobster Tail Dressed In Melted Lime And Garlic Butter Accompanied By ‘Zesty’ Cous Cous Salad.

Starter
Seared Scallops On A Pea And Mint Puree, Sprinkled With Crispy Prosciutto.

Entrée
Sous Vide Filet Mignon With Creamed Mushroom Sauce Potato Gratin And Steamed Asparagus.

Dessert
Eaton Mess With Home Made Meringue, Drizzled With Strawberry Coulis.

 

Day 7

Breakfast
Honey Drenched Oatmeal And Raisin Breakfast Muffins With Thick Vanilla Yoghurt.

Lunch
Sushi Platter.

Starter
Salmon Tar Tare With Avocado And Beetroot Layers, Drizzled With Parsley Oil.

Entrée
Laura’s ‘Secret Recipe’ Vegetable Lasagna With Greek Salad And Home Made Garlic Bread.

Dessert
Poached Pears In Sweet Red Wine Syrup With Mascarpone Cheese.

Coffee And Liquors Offered After Every Lunch And Dinner.