MEET THE CREW - 2022/23 SEASON
Captain: Chris Klopper
Chef: Lida Fourie
Steward/Deckhand: JD Veldsman

Chris grew up in a seaside town in the Western Cape of South Africa. A career on the water seemed a natural step for Chris whose first role in yachting was with a sailing academy. After completing his captain’s qualification, he conducted deliveries and worked as a bosun before joining the charter industry with his long-term partner Lida. Chris is an all-round water sports enthusiast who enjoys surfing, kite surfing and wakeboarding. He is also an experienced Dive Master who loves to spend time leading guests on tours of the underwater world.

Lida grew up in the same town as Chris and primarily worked in hospitality as a waitress, bar manager and chef before she joined him in yachting. Professionally trained in fine dining catering by the Ashburton School in the UK, Lida is an experienced chef who strives to meet her guests’ wide range culinary preferences. She enjoys sourcing quality locally grown ingredients to produce creative, great tasting, beautifully presented, well-balanced meals. Whatever style of food she is asked to prepare, Lida is always willing to go the extra mile to ensure memorable meals for all.

JD has know Chris and Lida for many years having grown up in the same seaside town. He was immersed in a life filled with fishing, kite surfing, diving, and all kinds of water sports. This upbringing fostered a deep passion and understanding of the ocean, leading him to become a professional kite surfing instructor amongst many other outdoor achievements.
His career took him into the world of hospitality operations, where he spent the past 10 years perfecting skills in hospitality operations and the culinary industry however when he a precious moment not working, you'd find him out on the trails hiking, camping under the stars, or taking on new DIY projects as a handyman. With a fun-loving spirit and a zest for life, JD is always ready for new challenges and new experiences, bringing enthusiasm and positivity to everything he does.

Chris and Lida have worked together on luxury charter yachts for the past four years in some of the most amazing destinations in the world which include the Maldives, many Caribbean islands and more recently the USVI and BVI and this year JD has chosen to join their team enhancing their amazing, fun-filled charter offering on Huntress.

They love working together as a team, easily anticipating each other’s needs, and sharing a desire to take the best possible care of guests to ensure their vacation exceeds all expectations.

LIDA'S SAMPLE MENU

BREAKFAST

French toast stacked with crispy bacon, banana & maple syrup.

Continental breakfast with fresh fruits & pastries.

Spinach omelet accompanied by roasted tomatoes on the vine & breakfast sausage.

Eggs Benedict served with spinach & mushrooms on an English muffin with a side of tropical fruits.

Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs, peppers, salsa, cilantro, feta & avocado.

Smashed Avo Sarmies with boiled eggs crispy bacon crumble and beetroot hummus.

Sweet & savory bagel charcuterie board.

 

LUNCH

Lobster pasta salad with roasted pumpkin fresh green beans in a Caribbean mayo dressing.

Sticky jerk Salmon with Mango slaw fried rice noodles & Rice noodle salad.

Stuffed homemade beef burgers topped with caramelized onions, melted cheddar and truffle mayonnaise served with a fresh side salad.

Tuna Poke bowls.

Asian fusion, Korean BBQ and pulled pork Tacos.

Sticky jerk chicken wings served with caramelized oranges & tangy Catalina pasta salad.

 

APPETISERS    

Charcuterie Platter with cured meats, assortment of cheese, fruits & crackers.

Teriyaki salmon & cucumber cannelloni.

Thai snacks.

Grilled nectarine & cheese crostini with balsamic glaze & fresh basil.

Crab & filo baskets, baby pears with blue cheese topped with caramelized walnuts.

Vietnamese spring roll wrappers with peanut butter dipping sauce.

 

DINNER

Festive Caribbean mahi mahi fish bowls with cracked wheat & vegetables.

Filet mignon on a bed of slow roasted potatoes with welted baby bok choy confetti of cherry tomatoes & Maderia Jus.

Shrimp scampi with angel hair pasta.

Sea Bass with a Mediterranean sauce, pearled couscous and fried eggplant chips.

Thai red curry with scallops, tiger prawns, bamboo shoots & udon noodles.

Shrimp & summer veggie skewers served with couscous salad & lemon butter sauce.

Spiced grouper in a bisque with courgette, asparagus, mussels & saffron oil with a side of coconut rice.

 

 

DESSERT

Peanut butter mousse with brownie crumble.

Coconut panna cotta with tropical fruits & Glass biscuits.

Caramelized pear parcels with rich chocolate sauce.

Cheese mousse with homemade almond toffee sauce & cookie crumble.

Lemon posits with red berries & shortbread biscuits.

Mini carrot cakes with cream cheese frosting & caramelized walnuts.

Mini apple crumble with vanilla ice cream.