Captain Kieran Bown & First Mate Michelle Preciado

Kieran & Michelle met back in 2012 in Mexico whilst working in the dive industry as instructors and photographers. Since then they have been on an unstoppable adventure that has taken them across the Caribbean, Americas, Europe & SE Asia.

They have now been in the charter industry for 8 years and are definitely enjoying their home in the British Virgin Islands. A country full of history and secrets that has allowed them to slowly discover more and more as their adventure continues.

Both Kieran & Michelle were led to the ocean by a passion for scuba diving and adventure, it is was this passion that formed the foundation for a life destined on the ocean. Being on boats has been an integral part of their lives since they were young and it was a natural progression to move on to running sailing yachts in the Caribbean.

Michelle is your 1st Mate onboard. She’s an experienced sailor, holding her RYA Day Skipper, a PADI Dive Instructor and extremely competent Watersport’s instructor whether it’s surfing, foiling, wakeboarding or Free diving she’s got you covered. If that wasn’t enough she’s also professionally culinary trained and has worked as a yacht chef for 5 seasons.

Kieran is an accomplished diver as well as Captain. He enjoys most water sports and has a keen interest in marine life.

Following Irma & Maria in 2017, Kieran & Michelle spent 15 months living on Tortola rebuilding a hurricane damaged catamaran and returned it to the charter fleet. This was an invaluable experience for any charter crew rebuilding a yacht from the ground up and learning every aspect of the rebuild, repairs and upgrades along the way. Here they collectively developed a strong knowledge of Boat Building, Project Management and general Marine Engineering.

In addition to working on charter yachts, Kieran & Michelle’s other passion is adventure and photography. It is this combination that led to the birth of Panga Expedtions. For the past 10 years they have been travelling the world, capturing incredible footage from both above and below the surface and have been featured on countless National TV Channels/Online Media Oulets including Nat Geo, Discovery, Shark Week, GoPro & Google. Whilst enjoying brief sponsorships from GoPro, Light & Motion and other adventure sport companies to help capture incredible footage.

Michelle Preciado
Qualifications:

Certificate in Professional Cookery
Level 2 Award in Food Safety in
Catering
PADI Open Water Instructor
STCW-95
RYA Competent Crew
RYA Day Skipper
ENG-1
RYA VHF Certified
DAN Insured
AIDA Level 2 (Freediving)
EFR Instructor

Lamaar was born on the beautiful island of St. Thomas and raised in the US Virgin Islands, where hospitality and tourism are the bread and butte of the island's economy. For this reason, Lamaar pursued his passion for culinary arts at Johnson & Wales University, where he honed his skills and knowledge. With over 16 years of experience in prestigious establishments, including the Ritz Carlton, Four Seasons, Waldorf Astoria, and Marriott Westin Resort, Chef Lamaar brings a distinctive flair for Caribbean cuisine, complemented by a robust background in restaurant and hospitality management to the Twin Flame team.
Although he embarked on his yachting career in 2021, Chef Lamaar is well-acquainted with the industry, having previously worked on both private and charter yachts. His enthusiasm for crafting universal dishes, while skillfully blending local flavors and textures, ensures a memorable culinary experience for guests. Chef Lamaar is deeply committed to delivering exceptional dishes that enhance the overall guest experience, making the art of cooking aboard a truly rewarding endeavor and creating an authentic dining atmosphere for all.

Chef Lamaar Flemming

Qualifications:
ENG1
STCW
PDSD
Food Hygiene Level 2
Ships Cook Certificate



Carmen De Vette

Carmen grew up on the West Coast of Canada, near Vancouver, BC. With a love for adventure and the outdoors, she spent much of her time exploring through hiking, cycling, and camping. Having European parents, she was blessed with many travel opportunities from a young age, allowing her to explore all across Europe & North America.

Carmen holds a degree in Biology from the University of Victoria. In November of 2023, her and her partner made the life-changing decision to move to Tortola. Since moving, Carmen has enjoyed the lush natural beauty of the British Virgin Islands and the myriad of opportunities for sailing, surfing, and hiking.

Although new to the charter industry, Carmen brings extensive experience in hospitality, having worked in various roles in restaurants, cafes, and in customer service. Most recently, she excelled as a host at a wellness resort on a private island, where she honed her skills in creating exceptional guest experiences.

Carmen is thrilled to join a team that embody her core values of community, healthy living, adventure and exploring what nature has to offer. She looks forward to sharing her passion for the outdoors and her commitment to outstanding.


Qualifications:
ENG1
STCW

Chef Lamaar's SAMPLE MENU

 

BREAKFAST

Mushroom Toast: Brioche Toast with Scrambled Tofu, Wild Mushroom Blend and Avocado Aioli

Coconut Pancakes w/ Mango Chutney, Fresh Berries, Bourbon Maple Syrup

Chicken & Waffle: Belgium Waffles, Season Fried Chicken, Vanilla Chantilly and Lemon Grass Syrup

Caribbean Breakfast Tacos: Pull Roast Pork, Scrambled Eggs, Caribbean Spiced Tomato Salsa, Refried Beans, Fried Sweet Plantains and Cilantro Crema

Saltfish Benedict: English Muffins, Saltfish Cakes, Poached Eggs, Creole Hollandaise

Caribbean Cuban Sandwiches: Pull Jerk Chicken, Scrambled Eggs, Mustard, Pickles, Avocado,

Slow Braised Oxtail Shakshuka: Caribbean Braised Oxtail, Creole Tomato Stew, Eggs, Provisions, Plantains, Feta and cilantro

 

APPETIZERS

Sweet Potato & Radicchio Salad: Roasted Sweet Potato, Grilled Radicchio, Saved Fennel, Parsley, Pumpkin Seeds topped with Shallot Vinaigrette 

Roasted Bell Pepper Salad w/ Chimichurri, Baby Spinach & Arugula, Caramelized Onions, Toasted Pine Nuts finished with Olive Oil.

Strawberry & Tomato Bruschetta on grill Focaccia topped with Herb Crumble and Shaved Parmesan

Grill Sorghum Sourdough w/ Burrata, Pistachio Butter and Fried Prosciutto

Grill Shrimp Toast: Grill Baguette topped w/ Cilantro Aioli, Pickle Shrimp, Tobiko and Micro Greens

Crispy Lump Crab Cakes w/ Shishito Relish and Red Pepper Coulis

Pull Caribbean Spice Roast Pork, Johnny Cakes, Callaloo Greens & Roasted Tomato Jam 

 

LUNCH

Med Day: Falafel & Lamb Kofta, Fresh Pita, Tabouleh Grain Salad, Roasted Garlic Hummus, Tzatziki, 

Grill Pepper Lime Shrimp Kabobs: w/ a Lemon Orzo Pasta Sald, Sauteed Green Beans, Confit Cherry Tomatoes and Slivered Almonds

Coconut Seafood Ceviche: Seafood medley served with Plantain Chips, Mango Cucumber Salad and Pickle Jalapenos 

Honey Dijon Pork Tenderloin w/ Sauteed Cabbage, Herb Roasted Potatoes and a Basil Pesto Pearl Cous Cous Salad  

Grilled Grouper w/ Cherry Tomato & Avocado Salad, Charred Zucchini Salad, Basil, Radicchio, Roasted Cauliflower and Tomato Oregano Vinaigrette

Poke Bowls w/Marinated Ahi Tuna /Tofu, Pickle Mango, Edamame, Cabbage, Avocado, Cumber, Radish and Cilantro

Lemon Thyme Drumsticks w/ Jerk Spice Bake Sweet Potato Wedges, and a Tahini Dressed Vegetable Pasta Salad

Grilled Marinated Skirt Steak: with a Grill Corn Relish, Roasted Beet Hash and Wilted Greens

 

DINNER

Sous Vide Grill Cauliflower w/ Golden Raisin Caper Puree and Charred Scallion Vinaigrette

Local Steam Fish with Charred Broccolini, and Lemon Scented Jasmine Rice

Charred Confit Octopus w/ Marble Fingerling Potatoes, Crispy Pancetta, Citrus Segment, Saffron Aioli

Sesame Crusted Wahoo w/ Carrot Ginger Puree and Nauc Cham Dressing

Prime Fillet on Romanesco Leek Puree, Braised Cabbage w/ Asparagus tips and Bernaise Sauce

Cavatelli Lamb Ragout: w/ Root Vegetables, Lemon Ricotta and Fried Basil

Braised Short Ribs w/ Truffle Plantain Mash Potatoes, Sauteed Heirloom Carrots & Verts finished w/ 8yr Bacardi Jus

Parmesan Crusted Chicken: Crusted Airline Chicken Breast, Sautéed Verts, Brown Butter Sweet Potato Gnocchi, Chimichurri and shave Parm

 

DESSERT

Avocado Chocolate Mouse topped with shaved Dark Chocolate, Toasted Coconut and Fresh Raspberries

Spiced Flourless Chocolate Cake served with Fresh Berries, Hazelnut Sauce, and Powder Sugar

Matcha Lava Cake filled with a White Chocolate Raspberry Ganache and Fresh Berries

Banana Bread French Toast: Slice Banana Bread dipped and seared in French Toast mix topped w/ Rum Raisin Ice cream and a Spiced Caramel Drizzle 

Guava Cheese Cake served Caramelized Star Fruit and a Berry Coulis

Cheesecake Brownies with a Biscoff Ice Cream

Coconut Passion Fruit Crème Brulee with a Micro Charred Pineapple lightly basted in a Cruzan Syrup