Before diving, there was hospitality.
I spent close to two decades in luxury hospitality, leading food and beverage teams in remote island resorts, high-end restaurants and boutique guest experiences across places like São Tomé and Príncipe and Mauritius.
I learned how people feel looked after. I learned how details shape trust. I learned how systems, storytelling and service can turn an ordinary experience into something people remember.
Later, I owned and ran a nine-bedroom guesthouse in Mauritius. It was successful, but something in me wanted a different life. Less chasing. More ocean. More purpose. More freedom to choose how I spent my days.
