Captain PASCAL GOGER, 42 years old

Pascal’s family have been sailors from generation to generation for centuries – records show that one was a privateer!   Perhaps this accounts for the  adventurous spirit that has taken him to the rough waters of the Antarctic, Patagonia, the Irish Sea, and the British Isles.  He also has very detailed knowledge of the Western Mediterranean, particularly Sicily, the Aeolian Islands and the Amalfi Coast.

Having served as skipper on DOUCE FRANCE since 1999, Pascal has solid charter experience and knows the Caribbean Islands very well.  Before joining DOUCE FRANCE, he served as first officer on the 295 foot motor yacht, Clelia, and as navigator on a 180 foot inter-island passenger vessel.

Pascal particularly enjoys sharing DOUCE FRANCE’s  stunning sailing performance with his guests.  In his free time he enjoys diving, spear fishing and helping to raise his four year old son. 

Professional qualifications:
French Merchant Marine Captain’s License – General Operator’s Certificate (GMDSS)
Certificate in Advanced Firefighting
Certificate of Competence in the use of Radar
Maritime Medical and First Aid Diploma

Professional Qualifications: 
French Merchant Marine Captain’s License – General Operator’s Certificate (GMDSS)
Certificate of Competence in the use of Radar
Maritime Medical and First Aid Diploma

CHEF: SHAILEN SEWLALL 

Chef Shailen Sewlall is 29 years old.  He hails from the island of Mauritius in the Indian Ocean, and it was here that he completed his professional training at the Hotel School of Mauritius.

Shailen’s career has taken him to several top hotels throughout the region including the Lemuria Resort, Seychelles Islands.   He worked as Sous Chef there unde Robert Lalleman, a third generation French chef.   Lalleman was acclaimed as one of the top seven chefs of Provence for his inspired cuisine at L’Auberge de Noves in Avignon.

In 2004, Shailen decided to leave terra firma behind and joined the cruise ship “Pearl of Seychelles” as Head Chef.  After a very successful year there, he came to Douce France in December 2006.

As one would expect of a chef who comes from an island paradise, Shailen specializes in fresh seafood - usually caught from the yacht that day! He also lists fusion, a tantalizing  blend of French and Creole cooking from his native Mauritius, as a speciality. 

 STEWARDESS: Sabine Bellay, 32

After finishing business school, Sabine managed a restaurant in France, but a love of traveling and sailing drew her away to sea.  She has been head hostess on Douce France for the past year and her passion for providing the very best service is undiminished.  Sabine is always attentive and happily sees to your every need, no matter how large or small.

ENGINEER: Nolwenn Boisorieux, 34

Nolwenn has been the chief mechanic onboard for four years, responsible for the main engines as well as the generators, water makers and all other technical systems.  He has overseen all mechanical upgrades and refits, and knows Douce France better than anyone.  Nolwenn loves everything about the sea and will accompany you on scuba dives. 

Stewardess: Anais Huard

MATE, DECKHAND: Mickael Tanguy