Meet The Panache Crew

With 23 years at sea ranging from Aleutians to Turkey with Hawaiian and Atlantic Passages, John has also cruised the West Coast of Mexico, Sea of Cortez, California, Pacific Northwest, Chesapeake Bay and Potomac River on a routine basis.

John's Credentials Include:

• USCG Master's License 500 GT Upon Oceans
• USCG Mate's License 1600 Gt/3000 ITC Upon Oceans
• PADI Open Water Diver

First Mate Gerald Bell is a native of South Africa. He is a certified Dive Master and at a small age, expressed a strong interest in traveling and exploring the world. He entertained the idea of working on a boat in order to pursue his dreams. Being on a boat has embraced his zest for traveling, his love for diving and ultimately has fueled his pursuit of a long-term career in the yachting industry.

He has worked on several high-profile boats over the last three years, including Off-Line, Hope and Primadonna. Gerald's favorite part about the job is being able to dive while simultaneously exploring new destinations. He hopes to further his experience as a certified Dive Master by becoming an instructor and pursue involvement with Tech Diving. He has currently traveled to seventeen locations throughout the world and is eager to add more to the list.

Chef Marcos' culinary aspirations began at the age of 15 while living in the Caribbean, where he often found himself taking the helm of the barbeque after a long day at the beach with friends. His interest in the culinary arts continued to develop, and in 1990, he embarked on the beginning of his formal training at the Culinary Hospitality Institute of Chicago. He remained in Chicago for the next decade, further developing his culinary abilities while working for a prominent restaurant corporation specializing in international cuisine.

His expertise in the culinary industry continued to flourish as he mastered the art of fine dining when he was appointed Executive Chef for Major League Baseball, and later, for the prestigious five-star resort, Paradise Point, in San Diego. From the clubhouse to the high profile events, Chef Marco utilized his diverse culinary training to redefine high profile dining, creating a unique culinary experience for those lucky enough to experience his talent. After fifteen years as an Executive Chef, Marco admits that he truly believes his place is in the galley where he enjoys sharing his culinary techniques and recipes with guests on board. He believes in using only the freshest ingredients and is dedicated to providing an excellent personal culinary experience for each of his guests, earning him plenty of praise for his talent and technique.

Kelly Biddlecome is a native of San Diego. After graduating from Coronado High School, she continued her studies at Cal State Long Beach, making sure to stay near the water in order to continue her passion for surfing. Her role as solo stewardess aboard Panache is the perfect fit, allowing Kelly to fulfill her constant eagerness to travel. Kelly spent a majority of her childhood exploring the outdoors during family vacations, venturing off to a variety of locations ranging from deep sea fishing off the coast of Baja California to camping in the deserts. Some of her favorite destinations have been locations in Mexico, such as Bahia de Los Angeles and Cabo San Lucas, but with her job on Panache, Kelly anticipates discovering new locations along Baja to fall in love with.