AI advisory — charter, yachting & high-end hospitality

Your guests already told you everything.
It's sitting in somebody's notebook.

I help luxury brands and high-end hospitality use AI in ways that feel personal and elevated — not automated. In practice that usually means finding the hours your team spends on work the guest never sees, and moving them back to the guest.

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A worked example

Untidy notes in. A briefing the crew can work from, out.

A charter brief arrives the way charter briefs always arrive — half an email, half a scribble, mentioning an allergy in the same breath as a gin preference. Here is that, and here is what comes back.

What arrives

Bellamy charter — M/Y ASTERIA, 7 nights ex Naples, 12–19 Aug.
Party of 6, grandmother joins Fri for the last 3 nights.

Mr B (Richard) — up at 6, espresso on the aft deck, Macallan 18 in the evening. Do not talk to him before the coffee.
Mrs B (Claire) — doesn't drink at all. Diptyque Figuier if we can get it. Wants somewhere to do yoga in the mornings.
Tom, 14 — won't eat fish, any fish.
Isla, 11.
Freddie, 6 — SEVERE peanut allergy, epipen travels with him. Also frightened of the tender, don't force it.
Margaret (grandmother) — stairs are difficult for her.

They were on SERENA last summer. Loved the beach setup the crew did at Nerano. Complained twice about being woken early by crew radio chatter.

Anniversary on the 15th.
Everything goes through Dana, the PA — do not call Richard directly.

Crew briefing — prepared from the guest notes

Bellamy charter

Vessel M/Y Asteria Dates 12–19 Aug, ex Naples Party 6, rising to 7 from the 15th Point of contact Dana (PA)

Safety — read first

Freddie, 6 — severe peanut allergy. Epipen travels with him; confirm location with the parents on embarkation and brief every department.
Margaret — stairs are difficult. Cabin and route planning must account for this before she boards on the 15th.

Guest roster

RichardEarly riser. Espresso on the aft deck from 6am. No conversation before it.
ClaireDoes not drink. Wants a morning yoga space.
Tom, 14No fish of any kind.
Isla, 11No stated preferences — worth asking.
Freddie, 6Peanut allergy. Afraid of the tender.
MargaretJoins the 15th for three nights. Limited mobility.

Galley

Peanut-free boat. Check every supplier label at provisioning, not on board.
No fish on any plate going to Tom — including stock and dressings.
Espresso ready on the aft deck by 6am daily.
Zero-alcohol options for Claire that don't look like an afterthought.
Macallan 18 aboard for Richard's evenings.

Interior

Source Diptyque Figuier before Naples; cabin scent for Claire.
Margaret in the most accessible cabin available — minimum stairs from tender door to bed.
Clear a sheltered space for morning yoga, ideally out of the crew's working path.

Deck & exterior

No radio chatter on guest decks before 08:00 — earpieces from wake-up. This was their complaint last season, twice.
Freddie is never pressed into the tender. Offer, accept no.
Aft deck set for coffee before 6am.

Moments to prepare for

15 August — anniversary, and the day Margaret arrives. Plan both; don't let one swallow the other.
A beach day — they loved the Nerano setup on Serena last summer. Repeat the standard, don't repeat the location.

Do not

Call Richard directly. Everything routes through Dana.
Use handhelds on guest decks in the early morning.
Approach Richard before his coffee has landed.

Worth confirming before arrival

Is Freddie's allergy airborne-sensitive, or ingestion only? It changes the galley protocol.
Does Margaret need a rail, a chair, or step assistance specifically?
Anything at all on Isla — she's the only guest with no preferences recorded.
Is the anniversary to be marked openly, or quietly?

Drafted for a human to check — not to send unread Signature Intelligence AI

The point isn't speed. It's that a returning guest is remembered rather than re-interviewed — and that the chief stew's knowledge stays with the boat when she leaves it. I'll happily run this on your own notes, in front of you, in about a minute.

Where the hours go

Four places, on almost every operation

An Opportunity & Workflow Assessment maps your own version of this — what your people actually spend their days on, and which three things are worth changing first.

01

Inquiry to proposal

The shortlist, the specs, the photographs, the document — drafted while the enquiry is still warm, edited and sent by the broker who knows the client.
02

Guest preference dossiers

What a returning guest never has to explain twice. Knowledge that stays with the vessel instead of leaving in a notebook.
03

Itinerary and menu research

The eleven-o'clock-at-night phone work — restaurants, berths, weather contingencies — done properly in twenty minutes.
04

Post-charter follow-up

The thing almost nobody does, and where repeat charter actually comes from.

Who you'd be working with

CJ Jordan

Twenty-five years as a costume designer in Hollywood, dressing talent on productions where the standard was invisible perfection and there was no second take. That work was never about clothes. It was about anticipating what somebody needed before they thought to ask, and making the enormous effort behind it disappear.

High-end hospitality runs on the same instinct. So does good AI implementation — and most of it, right now, is being done by people who have never worked to that standard and can't tell when something feels cheap.

"Elevated, not automated" isn't a tagline. It's the test every recommendation has to pass before I'll put my name on it.

Start here

An assessment, then a decision

We look at how your operation actually runs, find where the hours are going, and I'll tell you plainly which parts are worth changing and which are better left alone. No platform to buy. No retainer to sign before you know what you're getting.