Hub - CREW FOCUS

Meet Polish Chief Stew and Purser, Alex Kopertowska

Today, we're chatting with Alex Kopertowska, a Polish Chief Stew and Purser. Currently based in Palm Beach, Florida, Alex recently transitioned from the Med to join a 50m motoryacht.

1. What's your background before yachting?

I lived in Cape Town for six years, managing fine dining restaurants and coordinating events—this helped me build a strong foundation in hospitality and management. I also spent time in Franschhoek, a village famed for its world-class wines and culinary scene. Later, I worked as a Housekeeping Stewardess with Seabourn, a luxury cruise liner, for two years. This role honed my attention to detail and service excellence, setting me up perfectly for a future in yachting.

2. When and where did you join the yachting industry?

In June 2013, I arrived in Palma. Since jobs were scarce at that time, I moved to Antibes, where I landed my first role as 2nd Stew on a 43m MY.

3. If you didn’t work on a yacht, what do you think you’d be doing?

I’d definitely be in hospitality or tourism—my two great loves (after wine and sunsets, of course). If not in yachting, I'd probably be jetting around the globe, trying every pastry in Paris, snorkeling in the Caribbean, and running a travel vlog. Who knows, I might’ve even gone viral by now!

4. What training have you done?

I've completed a range of interior department trainings, including Silver Service, WSET Level 2, and cigar expertise. I'm GUEST-accredited in Advanced Admin, Leadership, HR, and Management. My passion for crew health led me to IAMI-accredited training in Mental Health Wellbeing and specialized sessions for Heads of Departments and Captains. Most recently, I completed training in HR, Recruitment, and Retention. My proudest accomplishment, though, is earning my Purser Certificate.

5. What do you enjoy most about your job?

The people and the places. Working with an international crew feels like living in the UN—but with flip-flops! I love learning about my crewmates' cultures and quirks, like the Italian chef who insists pasta water needs its own passport or the Brit who’s always ready with tea. Plus, the travel is unbeatable. I’ve anchored in postcard-perfect spots and tiny ports where the highlight was a parrot that wolf-whistled at me. It’s all part of the adventure, and I still love it after 11 years.

6. What’s next for you?

With my Purser CoC in hand, my dream is to fully step into the Purser role. I’m excited to bring my skills, passion for organization, and dedication to a new chapter in my career. I'm ready to trade napkin folding for spreadsheets and schedules!

7. What advice would you give to your younger self?

First, save enough to survive the first few months—jobs don’t appear by magic, and being broke in a foreign country isn’t the vibe. Second, be creative and persistent. It’s not just about dock-walking; network, volunteer at yacht shows, and don’t give up. Finally, brace yourself for your first season—it’s a rollercoaster. But by the end, you’ll know if yachting is for you. Remember: every Chief Stew started where you are now.

8. Most memorable guest experience?

Hosting an American family for their Polish grandmother’s 80th birthday. She spoke fondly of eating Polish pierogi as a child, so I surprised her by recreating them. Convincing our French chef was tough, but my mum helped with a step-by-step video. The chef nailed it, and seeing her face light up with joy and nostalgia was priceless.

9. Any parting advice for newbies?

I joined the industry in my mid-30s and was told I was too old! Listen to your heart, even when others doubt you. Yachting is full of opportunities, and it’d be a shame not to take the risk and dive in.