Captain: Joran

Growing up sailing the inland waters of northern Netherlands, Joran’s early exposure to sailing
sparked a passion that has shaped his entire life. His love for sailing developed through hours
spent on the water, eventually leading him to become a sailing instructor. His dedication to the
craft allowed him to share his knowledge and enthusiasm with others, laying the foundation for a
career on the water.

After several years of instructing, Joran moved on to become a skipper in the Mediterranean,
leading charters and honing his skills as a leader. Over four successful seasons, he learned
how to balance ensuring both safety and creating an enjoyable environment for his guests, all
while delivering exceptional service and unforgettable sailing adventures. Now, Joran has taken
on a new challenge as captain in the Caribbean, where he continues to live out his passion for
the sea.

Though he holds a Master’s degree in Public Administration, Joran chose a life on the water
over a more conventional career path. As a captain, Joran hopes to create a welcoming, safe,
and fun atmosphere for his guests, ensuring every trip is both smooth and memorable.

Certifications:
- Yacht-master Offshore (Commercially Endorsed)
- STCW
- MARCOM-B

Chef/Mate: Jessa Jaresh

Born in Colorado and raised in Texas, Jessa has always had a passion for being in nature. While she grew up in the city, her family took vacations to the beach and mountains every year and these holidays are what fueled her love for the great outdoors. After she got her degree in Psychology at Texas State University, she worked in the corporate world for a few years in Human Resources until making the radical decision to leave the hustle and bustle of a big city in order to pursue the spontaneous lifestyle of living on the ocean. In 2017 she began her career in Croatia as a Professional Yacht Chef. Since then, she has had the privilege of exploring and working in many places all over the world including Europe, Asia, Africa, Australia and many of the Caribbean islands.
The Virgin Islands quickly became one of her favorite places after sailing and working there at the end of 2018. She knew instantly that she wanted to make the Caribbean her home.

She enjoys traveling, hiking, snorkelling, scuba diving, exercising, and most importantly, curating unique and delicious meals for her loved ones and for her guests.

In addition to Jessa's many hobbies and extensive experience in the industry, she has completed multiple certifications in the last couple of years that have helped her evolve personally and professionally. She has her 100 Ton United States Coast Guard Captains License, her 200 hour Yoga Teacher Training Certificate, and her Level 2 Certification in Culinary Arts.

She believes that cooking is all about sharing, and being able to share unique and tasty dishes with the guests is so important to her!
One of her favorite parts about traveling is being able to experience new cultures and cuisines and incorporating these cuisines into her own menu. Seafood is a personal favorite of Jessas, to cook and to eat! Jessa finds it very special to be able to use the local seafood for her dishes. On board Koru, Jessa will ensure that your vacation is filled with wholesome, fresh and local meals. She has experience working with all dietary restrictions and food allergies, and will work with you and your group to create the perfect menu for your week.

Sample Menu

BREAKFAST

French toast casserole served with freshly whipped cream and a berry coulis

Huevos Rancheros served with ranchero sauce, fried egg, a spicy black bean spread, fresh guacamole, homemade salsa, and smoky chorizo

Smoothie bowls served with choice of almond or peanut butter, fresh fruit, banana, chia, flax, and hemp seeds and drizzled with local honey

Baked egg, vegetable, and goats cheese frittata served with rosemary roasted potatoes

Smashed avocado toast topped with a poached egg, bacon, arugula, heirloom tomatoes and home made hollandaise sauce

Crispy zucchini fritters topped with a fried egg, bacon, and homemade onion jam

Homemade bagel bar served with smoked salmon, eggs your way, capers, an assortment of vegetables, and cream cheese

 

LUNCH

Freshly fried Mahi Mahi tacos served in warm corn tortillas and topped with a cilantro lime cabbage slaw, avocado, mango jalapeño salsa and served with side of black beans & wild rice

Seared sesame crusted tuna poke bowls served on top of coconut rice with cucumber, carrots, pickled ginger, edamame, wakame, mango, and spicy mayo

Quinoa eggplant salad including grilled eggplant served over a bed of quinoa with arugula, red onion, roasted walnuts, and cranberries, drizzled with a balsamic glaze and extra virgin olive oil

Blackened chicken caesar salad served with a homemade tangy caesar dressing, crispy bacon, boiled egg, cherry tomatoes, and a side of fresh bread

Mediterranean spread including lamb koftas, greek inspired chicken kebabs, roasted peppers, freshly made pita bread, homemade tzatziki and hummus, and a watermelon mint feta salad

Maryland inspired crab cakes served over a fresh arugula and tomato salad with a homemade spicy remoulade

Salmon soba noodle salad served with an asian cabbage slaw, toasted almonds, cilantro, and homemade peanut sauce

 

APPETIZERS

Prosciutto, fig, fresh basil and burrata crostinis drizzled with honey

Buffalo chicken dip served with chips, celery, carrots, cauliflower and broccoli

Banh Mi bites with cucumber, cilantro, carrot, pancetta, hoisin sauce and sprinkled with sesame seeds

Charcuterie board served with an assortment of fresh cheeses and meats

Fresh Mahi Mahi ceviche served with tortilla chips

Tostones served with a homemade sour cream cilantro sauce

Vegetable and pork gyoza served with a sweet chili sauce

 

DINNER

Homemade Italian herb sauce gnocchi with Italian sausage and served with a side of garlic bread and a fresh mozzarella, basil, and tomato salad

Blackened Mahi Mahi served over coconut lime rice with roasted broccolini and topped with mango cilantro salsa and a curry mayo sauce

Oven roasted lamb chops drizzled with a mint garlic sauce served over rustic mashed potatoes served with a side of roasted dijon brussel sprouts

Butter seared scallops served over a quinoa apple salad and a butternut squash puree

Filet mignon served in a mushroom red wine reduction, topped with fried onions, and served with cracked pepper hasselback potatoes

Mozzarella stuffed pork tenderloin served over a purple cauliflower puree with lemon butter green beans

Pan seared Atlantic salmon served over a creamy mushroom, truffle, and parmesan risotto

 

DESSERTS

Homemade key lime pie topped with fresh whipped cream

Spiced apple crumble topped with vanilla bean ice cream

Pavlova topped with fresh berries

Macadamia crusted grilled pineapple served with coconut whipped cream

Dark chocolate salted almond tart

Lemon and olive oil cake