Captain JP​ Dunaway
Captain Jean Paul (JP) was raised in a Sea-faring family. Having grown up in and around the Sea, JP’s affinity for sailing is in his blood. His first voyage with his father at age 6 cemented his love for all things Sea, Sailing, and Ships. Decades later, Paul, was also very fortunate to complete his father’s last voyage on the Sea, together, as father and son, a memory of a lifetime. Rest assured, you are in the best of care with Captain Paul. As his USCG License reads, Master of Sail, Steam & Motor Upon Oceans and Unlimited Pilots from Galveston Sea Buoy to the Houston Ship Channel Turning Basin, Capt. Paul is always willing and ready to share his knowledge with guests on board. After 27 years as a State commissioned Houston Ship Pilot, moving over 12,000 ships, he retired to his 46 catamaran. Retirement did not last long as his friends and cohorts continued to want to sail with them. Paul hauled himself out of retirement to share his love of the water. He enjoys turning people on to the beauty, the jewels of the Virgin Islands, and some of his favorite secret hideaways! As Capt Ron famously iterated, “If it's gonna happen… It's gonna happen out there! Now let’s get out there!” Can’t wait to see you “out there” aboard our Sea Dancer!




Chef Kendra Wilt
​Chef Kendra is passionate about preparing delicious food and is experienced with entertaining guests rooted in her Latina background. Born and raised in Midwest Ohio, where her father is from, her Panamanian mother allowed her the space and grace to work in the kitchen at a very young age. Entertaining friends is a favorite activity, and pleasing people's palates is the goal. Kendra enjoys traveling, meeting new people, and discovering savory recipes from around the world. She is especially fond of Mediterranean cuisine, with healthy eating in mind. Previously, as a baker and young mother, Cake by Kendra made special occasion cakes for weddings, anniversaries, and birthdays. Especially memorable is making her favorite flourless chocolate cake covered in homemade dark chocolate fondant she made for a gluten-free bride and her daughter Natalia's quinceañera birthday. As a mother of a daughter with gluten allergies, Kendra has learned to prepare food catering to food allergies. Living in Panama, her mother's native country, for over seven years allowed her many opportunities to expand her palate from the Midwest to her Caribbean roots.

Kendra has a keen sense of taste to ensure her food is well seasoned and packed with flavor.Kendra loves everything sand & sea, and while on the boat, she can fulfill her dream of having a restaurant, only it is floating with special guests she can spoil for a week by providing nutritious and delicious meals. Her small town Ohio neighbors will remember Kendra for making her delectable Cinnamon Rolls to raise funds for her study trip to France. She is fully bilingual in English and Spanish, and can communicate in French. She loves outdoor activities, from hiking, cycling,swimming, snorkeling, and especially stand up paddle boarding (SUP). Kendra is well-rounded and studied, holding her B.A. in Latin American and Caribbean Studies with Business from Florida State University, her Chartered Financial Consultant (ChFC) designation from American College, and,most recently, obtaining her M.A. in Teaching from Marian University. Now, she is excited to be chartering out of the beautiful Grenadines, as Grenada is her great-grandparents' country of origin,known as the Spice Island, and for its chocolate.

DAY BREAK
Sanddollar Pancakes
Served with sausage links, maple syrup, and fresh fruit.

Crustless Greek Quiche
Paired with crispy bacon and fresh fruit.

French Toast
Served with bacon, maple syrup, and fresh fruit.

Eggs with Sautéed Veggies and Cheese
Accompanied by toast, bacon, local jam, and fresh fruit.

Shakshuka
Served with loaves of fresh bread for dipping.

Spanish Tortilla
Served with sausage patties and fresh fruit.

Also Available:
Smoothies and pastries
Oatmeal with brown sugar and walnuts
Greek yogurt parfaits with berries and granola

 

MIDDAY
Pressed Cuban Sandwiches
Made with turkey instead of pork and served with plantain chips.

Fish Tacos
With guacamole, cheese, shredded cabbage, sour cream, salsa, and chips.

Sliders or Burgers
Served with kettle potato chips.

Pinwheels & Potato Salad
Accompanied by seasonal fresh fruit.

Ahi Tuna Nachos
Seared sushi-grade tuna, seaweed salad (if available), shredded purple cabbage, sliced peppers, radishes, cucumbers, avocado or mangos, drizzled with sriracha sauce, sriracha mayo, and wasabi sauce.

Italian Pasta Salad
Classic Italian-style with fresh vegetables.

 

HORS D’OEUVRES
Shrimp Ceviche
Served with pastry cups or crackers.

Seasoned Meat-Filled Empanadas
Optional Caribbean hot sauce available.

Tabouleh Salad
Prepared with bulgur or quinoa, served with baba ganoush and hummus with pita.

Charcuterie Tray
Boasting locally prepared meats and French cheese from “La Boucher.”

 

MAIN
Arroz con Pollo (Panamanian Style)
Served with tajadas (sliced fried plantains) and pink potato salad made with red beets on a lettuce bed.

Grilled Fish (Local Catch)
With rice accompaniment and steamed broccoli.

Grilled Greek Chicken
Topped with tzatziki sauce and served with grilled or roasted onions, zucchini, peppers, and mushrooms, alongside a Greek salad with feta and Kalamata olives.

Flank Steak Argentinian Style
Paired with homemade chimichurri, roasted seasoned potatoes, and crispy seasoned Brussels sprouts.

Caribbean Fish
In a rich, fragrant one-pot sauce with vegetables, served over steamed rice.

Puttanesca Pasta Night
Served with garlic bread and a garden salad.

Chicken au Poivre
Served with mashed potatoes and steamed or roasted vegetables.

 

DESSERT
Flan de la Casa
Classic custard-style dessert.

Baklava
Sweet and flaky with nuts and honey.

Flourless Chocolate Cake
Rich and decadent.

Fruit Tart
Fresh seasonal fruit on a delicate pastry base.

Eggless Chocolate Cake
Made with local cocoa and chocolate liquor from Grenada.