Captain Charlie & Chef Cameron Burgess

Charlie grew up in Newport, Rhode Island and his love for the local beaches cultivated his affinity for the ocean at a young age. He is most at home on the water, whether it be a breezy day on the flybridge or geared up with his mask and snorkel, pointing out passing turtles and tropical fish to excited guests. Charlie is a calm presence on board, diligently maintaining his vessels and attentively caring for his guests.

While Cammi also hails from Newport, she grew up on various different sailboats, most notably crossing the Pacific with her family as a pre-teen. Always attuned to her guests’ unique needs and preferences, Cammi is rarely found sitting still. Her warm smile and eagerness to please complements her meticulous attention to detail, helping her keep her yachts clean, organized, and comfortable. Cammi’s history of travel and love for a healthy, active lifestyle guides her menus, leading to colorful plates and exciting flavors, always tailored specifically to her guests.

As a team, Charlie and Cammi are masters at bringing together the perfect mix of excitement, creativity, relaxation, luxury, and professionalism. With years of sailing on various private and charter yachts, and over 70 successful charters under their belts in the Virgin Islands and beyond, they draw upon a wealth of shared experience to create a unique and unforgettable charter for their guests.


Not available for Sale or Charter in the USA

YACHT CHARTER SAMPLE MENU

CAMERON BURGESS 2023

Breakfast

Strawberry, coconut, and açaí smoothie bowls with boat-mate granola, fresh cut fruit, honey, and chia seeds

Egg scramble with hash browns, caramelized onion, spinach, and a side of toast and bacon

Crepes family-style with cheese, fruit, jam, cured meats, Nutella, peanut butter, and more

Mushroom quiche with sautéed peppers and a sausage gravy

Bacon-wrapped egg soufflé on a toasted English muffin with smashed avocado and hollandaise sauce

Strawberry and cream cheese stuffed croissants with a side of yogurt and muesli

Toasted bagel platter with fried eggs, cream cheese, sliced cheese, lox, and cured meats

Lunch

Blackened mahi mahi sandwich on a homemade brioche bun with sliced avocado, tomato, coleslaw, and a side of sweet potato fries

Caramelized onion, mushroom, ham, and Brie melt on sourdough with a Mediterranean chickpea, lemon, and olive salad

Sesame tuna poke bowl with sushi rice, pineapple, edamame, fried onion, seaweed salad, avocado, and a spicy aioli

Curry chicken salad with a balsamic glaze either in a grilled wrap or over a bed of greens with fresh bread

Garlic butter and cinnamon sautéed shrimp over lemon couscous with crumbled feta, fried chickpeas, tahini dressing, pomegranate arils, served with warm homemade pita

Grilled steak sandwich with pesto, heirloom tomato, blue cheese spread on a baguette and a side of chips

Torn kale and shaved Brussels sprouts salad with roasted sweet potato, fresh avocado, sliced green apples, sunflower seeds, pomegranate, and a vegan Caesar dressing

Appetizers

Charcuterie plate with assorted cheeses, nuts, fruits, and jams

Burrata over a salad of peas, broad beans, arugula, and fresh mint with a light olive oil, sea salt, and lemon dressing

Fresh caught lobster sliced in half, grilled, and served with garlic butter for family-style dipping

Baked Brie wrapped in puff pastry with a blackberry compote and candied chili pecans

Spinach and artichoke dip with pita chips and crudités

Goat cheese stuffed zucchini blossoms over an orgeat puree, and glazed in a violet jelly

Crab cakes stacked over endive and shaved carrots, topped with micro greens and a garlic and lemon aioli

Dinner

Bourbon and paprika glazed short ribs with baked mac and cheese and steamed broccoli

Cocoa and coffee crusted salmon with coconut rice, roasted garlic broccolini, and a maple orange chipotle glaze

Chicken Marsala over homemade fettuccine and fresh baked bread

Seared scallops with a shiitake risotto, butternut squash puree, and Brussels sprout hash

Sea bass fillet over salt and vinegar smashed potatoes with asparagus and a lemon and parsley cream sauce

Thai coconut curry with shrimp, fresh fish, or grilled chicken breast over basmati rice with a fresh garlic butter naan

Honey and ginger seared pork tenderloin over mashed potatoes with grilled beans and a soy ginger sticky glaze

Dessert

Bananas foster over a slice of coconut cake topped with toasted coconut and almonds

Bailey’s chocolate cheesecake trifles layered with crushed Oreos and a Frangelico cream

Crème brûlée with fresh berries

Whiskey caramel filled Fireball cupcakes with cinnamon frosting

Pear and berry crisp with a gluten-free crumble topping and a dollop of sweet cream

Saffron and cardamom cake with a saffron and white chocolate ganache

Blueberry puff pastry tarts stuffed with lemon curd and vanilla cream