SPACE COWBOY

Captain Simone Viacava brings over two decades of solid maritime experience to SPACE COWBOY. Born in Italy in 1979, he has built his career across both sailing and motor yachts, earning the trust of owners, captains, and crew through consistent professionalism, technical expertise, and calm command. He has served as First Officer on prestigious vessels such as S/Y Caoz 14 (56m Perini), S/Y Principessa Vai Via (40m Perini), S/Y Ohana (50m Fitzroy), and M/Y Margeaux (33m Benetti), as well as holding long-term positions on M/Y Four Flowers (42m) and M/Y Bleu de Nîmes (60m). His responsibilities have ranged from navigation and watchkeeping to shipyard coordination, tender operations, crew supervision, and onboard logistics. Simone holds Officer of the Watch certification, with additional qualifications in ECDIS, GMDSS, leadership and firefighting, among others. His early years in the industry gave him a hands-on foundation in both private and commercial programmes, allowing him to confidently manage the technical and human aspects of life at sea. Respected for his approachable nature, discretion, and team spirit, Simone brings a steady, guest-oriented presence to SPACE COWBOY, ensuring smooth operations and a welcoming onboard atmosphere.

Francesco Furnari joins M/Y SPACE COWBOY as Deckhand. Italian and born in Lavagna in 2006, he recently completed his studies at the Nautical Institute San Giorgio in Camogli and is beginning his professional path in the yachting sector with strong motivation and a practical maritime foundation. His early experience includes assisting on board a private yacht operating between Santa Margherita Ligure and Saint Tropez, where he supported general deck maintenance, cleaning and basic onboard service tasks. He has also worked as a lifeguard at coastal beach facilities in Liguria, gaining experience in safety supervision, first aid and responsibility in busy seaside environments. Francesco holds a nautical licence for motor vessels without distance limits up to 24 metres and is currently completing his Basic Safety Training, alongside Security Duties certification. He speaks Italian and English and has basic knowledge of French. Motivated, adaptable and comfortable working within a team, Francesco brings enthusiasm, reliability and a willingness to develop further practical skills on deck.

Chef Ciro Notaro joins SPACE COWBOY bringing a vibrant culinary background rooted in both Mediterranean tradition and contemporary wellness cuisine. Fluent in Italian, Spanish, and English, Ciro has developed a repertoire that spans Roman classics, Greek specialities, and healthy gourmet fare, making him highly versatile for international charter guests. He trained at the Italian Chef Academy where he completed both the Professional Chef Course and a specialised “Chef for Longevity” programme focused on nutritious cooking. He also holds certifications in HACCP and bread-making, having recently completed a full Bakery Course at Pizza Magna, and added specialist training from TuChef in pasta, seafood first courses, and refined frying techniques. Ciro’s recent roles include work in the kitchen of Ristorante Al Cinghiale (Rome), where he was responsible for main courses, appetisers, oven management, and sanitation procedures, and an internship at Taverna Cestia, where he focused on fresh pasta preparation. Previously, he was Manager of Greek House in the Dominican Republic, overseeing kitchen operations, staff coordination, and quality control in a busy international setting. His passion for authentic, high-quality ingredients and his ability to adapt to guest preferences make him a valued presence in the galley—calm, cheerful, and detail-oriented under pressure. With a solid command of kitchen organisation and guest-facing presentation, Ciro is ready to deliver a warm, flavourful experience on board.

Wales Colambage joins M/Y SPACE COWBOY as Steward, bringing a background in hospitality developed across restaurants, catering and hotel environments in Italy. Originally from Sri Lanka and now based in Milan, he speaks Italian and English. His experience includes time at Cantina Piemontese, a traditional Italian restaurant setting where he was involved in table service, guest interaction and coordination with the kitchen, as well as Blu Hotel in Salò, where he gained exposure to structured hospitality standards within a hotel environment, including service routines, guest care and operational organisation. Earlier roles, including work with Panem Spa and other food service establishments, have contributed to a practical understanding of food handling, preparation support and maintaining clean and orderly service areas. Through these experiences, Wales has developed a steady approach to service, with attention to detail, adaptability and a willingness to work as part of a team. He is comfortable supporting both front of house service and behind the scenes operations, which translates well into an entry level interior role on board. Calm, cooperative and motivated to learn, he approaches his work with a positive attitude and flexibility, contributing to a supportive and well organised onboard environment.