page 1
page 2
page 3
page 4
page 5
page 6
page 7
page 8
page 9
page 10
page 11
page 12
page 13
page 14
page 15
page 16
page 17
page 18
page 19
page 20
page 21
page 22
page 23
page 24
page 25
page 26
page 27
page 28
page 29
page 30
page 31
page 32
page 33
page 34
page 35
page 36
page 37
page 38
page 39
page 40
page 41
page 42
page 43
page 44
page 45
page 46
page 47
page 48
page 49
page 50
page 51
page 52
page 53
page 54
page 55
page 56
page 57
page 58
page 59
page 60
page 61
page 62
page 63
page 64
page 65
page 66
page 67
page 68
page 69
page 70
page 71
page 72
page 73
page 74
page 75
page 76
page 77
page 78
page 79
page 80
page 81
page 82
page 83
page 84
page 85
page 86
page 87
page 88
page 89
page 90
page 91
page 92
page 93
page 94
page 95
page 96
page 97
page 98
page 99
page 100

SPRING-SUMMER 2010I sea&iI27captains'viewSPECIFICATIONS: HURRICANE RUNLENGTH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53.5m (175'6)BEAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10.3m (33'8) DRAFT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3.37m (11')BUILDER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .FeadshipDESIGNER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .De Voogt/Terence DisdaleYEAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2009GUESTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10/12CREW . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12CRUISING AREA . . . . . . . . .Mediterranean (summer); Caribbean (winter) PRICES FROM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .US$320,000 per weekEMILE COETZEE (HURRICANE RUN) Emile Coetzee grew up in a seafront town near Cape Town, South Africa."My earliest memories are of being near the sea," he recalls. "When I wasolder, I went travelling with a friend. We joined the schooner Rachel BJackson on a transatlantic voyage to the Caribbean. It was a fairytalebeginning to our careers." Twenty years of professional yachting later, Coetzee lists stints aboardLa Venetia, September Blue, Mylin III (ex Intrepid II, Jamaica Bay), Moecca,Shandor (ex Margaux Rose/Louisianna/Griff), Thunder Gulch (ex TJEsperanza) and High Chaparral. He was also the build-captain for the finalmonths on High Chaparral and Hurricane Run. These vessels took him from theGreat Lakes to the eastern seaboard of the US, to the Caribbean,Mediterranean, Red Sea, Southeast Asia, Australia and the Pacific. As well as his MCA Master (Yacht), Coetzee qualified from the Universityof Stellenbosch with a Masters degree in urban and regional planning andmajors in sociology, English and geography. He then served two years inthe South African military before spending two years at The ArmchairSailor in Newport, Rhode Island, US, where he was involved in worldwideroute planning forsailingboats and megayachts, and worked on a varietyof published cruising guides.A bird's eye shot of Hurricane Run

28Isea&iISPRING-SUMMER 2010ingredients, I then make everything on board - from bread to pastries,pasta, gelati, sorbets and petits fours. Local people are very proud oftheir food so they tend to share information and recipes, and I makeit my priority to buy organic and research the origin of my ingredientsso I can genuinely talk to my guests about the food they are eating.Mediterranean food is in my blood but I also love working withJapanese, Vietnamese and Thai cuisine. I once spent a few monthsworking in Japan, and making sushi and sashimi is like working witha canvas of beautiful colours. I particularly like combiningVietnamese and French, or Japanese and Peruvian influences. Twoof my favourite dishes are blue fin tuna with jalapeno confit andsu-miso sauce, and Kobe fillet with fava-bean emulsion and red andorange anticucho sauces.The beauty of this industry is that it drives you to keep abreastof different cuisines. Solely focusing on one or two would bea mistake. But the secret is not to go too far. Some ingredientsshould not be mixed no matter how original and innovative it mightmake the dish. Moderation and harmony are incredibly important.My aim is to find the perfect balance between food that amazes theeye but is still honest. master craftersTwo of my greatest influences are Carlo Petrini and Alice Waters -I've met and cooked for both and they are wonderful. The formeris the Italian who started the Slow Food movement around 20 yearsago. Alice Waters then took the concept to California where itflourished, and now every respectable restaurant talks about local,organic and sustainable foods. Thomas Keller [The French Laundry]and Ferran Adrià [El Bulli] are also gourmet masters - they inspireyou to give everything you have to achieve perfection. AndGiancarlo Giannelli inspires me. He runs the previously mentionedLocanda dell'Oste Poeta in Tocchi - a tiny Italian town where only30 people live. He does what he loves, how he wants, and theresults are spectacular."nTaste notes with.Angelica BiaforaAngelica Biafora has spent the past decade grilling, roasting, sautéingand baking her way around the world's finest restaurants and yachts.She now works her culinary magic as chef on board High Chaparral"Iwas born in Capri, and one way or another I have beenaround yachts and wonderful food all my life. I've been luckyto combine the two in my career. I originally trained at theCulinary Institute of America in New York and Le Cordon BleuInstitute at the California Culinary Academy, and I have botha culinary arts and a patisserie degree. Over the years, I've workedin some of the best restaurants in the world, including El Bulli[Catalonia, Spain] and The French Laundry [California, US] - bothwith three Michelin stars. But it was growing up with amazing cooks(the women in my family) that taught me to love honest food thatputs a smile on people's faces.After years working in restaurants, it seemed natural to take myskills to sea. I worked on two private yachts and the expeditionyacht Seahawk before my current post on High Chaparral. It is hardwork but I love it. I usually wake around five in the morning andgo to bed after midnight. I spend almost all my time in thegalley, although sometimes I'll nip out to buy fresh fish or visita local market.Working on a yacht is such a great opportunity to explore cuisine;having so much exposure to constantly changing influences makesit easy to come up with ideas and create new menus. EverywhereI cruise I try to visit the best restaurants, particularly ones withupcoming chefs. Among my favourites are Locanda dell'Oste Poeta inTuscany in Italy, and a small restaurant in Tokyo where I had the bestfish I've ever tasted. Its name translates as 'come in if you like'.a taste of the good lifeI see cooking as an evolving and creative art form that should bekept amusing without losing touch with the honesty of theingredients. I find it really exciting to adapt menus to suit cruisingareas, and I love using all the techniques I have learned frommasters of modern cuisine. Pre-charter, I try to gather as much information as possible so I havea very clear idea of the guests' preferences. Using regionalcharter cuisinePhotography: Jeff Brown / Jérôme Kélagopian