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.