Stats: 66m, Delta Marina, 12 guests, 19 crew
Jack Robson-Burrel has been a head chef aboard Invictus for a year having started as a sous-chef two years ago. Robson-Burrel trained in the UK, completing his apprenticeship at the Ritz Hotel in London, working his way up in restaurants and transitioning into the world of yachting at just 22 years old. This season will be his first to be head chef for charter on board Invictus. With incredible volume over her six spacious decks, Invictus features expansive deck spaces for a variety of dining options, from breakfast on the sun deck, to lunch by the dip pool. With space for up to 22 people around the impressive owner's deck dining table, Invictus offers plenty of opportunities to create memorable tasting experiences on board.
Summer/Winter cruising destinations: Mediterranean
Invictus is managed for charter by Burgess