Behind every seamless guest experience aboard ALFA NERO lies a meticulously organised crew operation. The yacht accommodates up to 28 crew members in purpose-designed quarters that reflect the vessel's commitment to operational excellence and crew welfare.
Captain's Cabin
The Captain's cabin is positioned on the bridge deck, providing immediate access to the wheelhouse and command centre. This generous suite includes a private bathroom, office space, and comfortable sleeping quarters, recognising that the captain's role demands both proximity to operations and adequate rest.
The cabin's location allows the captain to respond instantly to any situation while maintaining the privacy necessary for effective command. Modern communication systems connect the cabin directly to all operational areas of the yacht.
Officer Quarters
Senior officers, including the Chief Engineer, First Officer, and Chief Stewardess, occupy individual cabins with ensuite facilities. These quarters are designed to provide the comfort and privacy appropriate to their responsibilities, with dedicated workspace for administrative duties.
The engineering team's quarters are strategically positioned near the engine room, enabling rapid response to technical requirements while minimising transit through guest areas.
"A yacht is only as good as her crew. ALFA NERO's crew spaces reflect the understanding that exceptional service requires exceptional working conditions."
Crew Mess & Galley
The crew mess serves as the social heart of the crew quarters, a comfortable dining and relaxation space where off-duty crew can unwind. The area is equipped with entertainment systems, comfortable seating, and a dedicated pantry for crew meals.
The crew galley operates independently of the main guest galley, allowing the chef to prepare crew meals without interrupting guest service. This separation ensures both areas can function at peak efficiency during busy charter periods.
The Main Galley
ALFA NERO's main galley is a professional kitchen capable of producing restaurant-quality cuisine for up to 12 guests. Equipped with commercial-grade appliances, extensive cold storage, and dedicated preparation areas, the galley supports extended voyages without resupply.
The layout facilitates smooth service flow to all dining areas, from the formal dining room to the sundeck barbecue station. A dedicated wine cellar and temperature-controlled storage ensure proper preservation of provisions.
