I am a chief stewardess with a love for service that feels polished without becoming stiff. Silver service, wine, cabin standards, florals, and training junior stews are all part of my work, but the real skill is making guests feel looked after without being fussed over. I care about the final fold, the glassware, the coffee service, and the mood of the interior team just as much as the headline moments.
Silver service, wine service, cabin standards, florals, inventory control, and junior-stew training are the centre of my work. I am strongest when a busy interior needs to feel calm, exact, and warmly personal for guests.
I joined in shipyard on a tight timeline with summer season quickly approaching after the yacht changed ownership. Training a completely new interior team I am satisfied to say we delivered in spades with the new owner completely thrilled with their intensive summer cruising programme which started in the Balearics end of May and ended in Croatia in September with a mixture of owner trips with several successful charters.

Long-running chief stew role where I built the interior standards from the ground up: service manuals, cabin checks, laundry workflow, guest preference notes, and junior-stew training. Driftwood is where I learned to hold high standards without making the department tense.

Early second-stew role on a fast-moving programme with close guest contact. I handled housekeeping, service support, flower prep, and crew-area resets while learning how a senior interior team keeps standards consistent over a long season.
Second-stew position that gave me a strong foundation in laundry, cabins, turn-downs, stores, and silver-service basics. It was the role that made me realise I wanted to grow into chief stew work.
First junior-stew season. I learned the basics properly: cabins, laundry, pantry resets, table detail, guest privacy, and how to ask good questions without slowing the team down.
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