Claire and Tyler, who have worked together for years, are known for their seamless teamwork and light-hearted approach to running charters. Their dedication to going above and beyond for guests has often resulted in lasting friendships, making everyone on board feel like part of the family!

Captain: Tyler Armstrong

Captain Ty brings a wealth of experience and a dynamic blend of skills to every voyage. Raised on powerboats exploring the scenic lakes of Texas, Ty’s passion for the water ignited early. While studying in college, he discovered sailing—a calling that has shaped his career ever since. With a background in mechanical engineering, specializing in design, controls, and system management, Ty made the bold leap in 2017 from a thriving engineering career to
pursue yachting full-time. Since then, Ty has refined his skills, captaining charter yachts across stunning destinations, including the Virgin Islands. After briefly returning to engineering during the pandemic, Ty resumed his yachting career as a freelance captain, leading term charters to captivating locales.

Captain Ty is eager to bring his extensive expertise and passion for sailing to new adventures aboard Krazy Kat. Whether you’re seeking a serene escape or an action-packed journey, Ty ensures a professional and unforgettable experience on the water. His intimate knowledge of the BVI, allows him to reveal hidden gems and off-the-beaten-path treasures.

An avid scuba diver and water sports enthusiast, Ty thrives both above and below the surface. His commitment to ocean conservation is matched by his love for outdoor adventure, including skiing and trekking. When not captaining charters, Ty can be found exploring nature’s wonders and advocating for the preservation of the marine environment. With Captain Ty at the helm, you’re not just getting an experienced and skilled leader, but a
passionate advocate for the sea and adventure. Whether it’s tranquil exploration, thrilling water sports, or a memorable sailing journey, Captain Ty is dedicated to delivering excellence at every turn!


Chef: Claire Nazzari

Claire was born in the country town of Kalgoorlie, Western Australia, where she grew up in a large, close-knit family. As the youngest of five and with parents who loved to entertain, Claire was often in the kitchen from a young age, helping her mother—where her love for cooking first began.

With a Diploma in Events Management and a Bachelor's degree in Marketing, Advertising, and Public Relations from Perth, Western Australia, Claire’s true passion has always been creating memorable experiences that bring people together. The yachitng industry has allowed Claire to be creative and provide a service that is rewarding for all parties. Claire is often referred to as the person whose laugh is funnier than the joke and is somone that loves to live life to the fulest.

Since 2017, Claire has worked as a chef on various yachts, with a brief pause due to the pandemic. Now, she’s excited to return to the water, crafting delicious meals that foster connection and enjoyment. She has worked on yachts across Italy, Croatia, Greece, Montenegro, The Bahamas, and the Virgin Islands, all while feeding her love for travel and exploring new destinations.

Claire Nazzari
Fully customizable and catered menu to all allergies and dietary preferences. 

Breakfast:
All breakfast meals are served with a fresh fruit platter, tea, coffee and juice

• Farmers Big Breakfast: Eggs, bacon, sauteed mushrooms, chipolatas, hashbrown, roasted tomato and
  wilted spinach
• Raspberry, vanilla and chia pudding with your choice of toppings and a side of fruit cinnamon toast
• Eggs benedict with bacon and spinach
• Corn and zucchini fritter with bacon, avocado and tomato, onion relish
• Brioche French toast topped with streaky bacon, cream and berries

Lunch:

• Chicken Caesar salad with parmesan crips and baked herbed croutons
• Fried halibut with pickled cabbage, pineapple salsa and spicy sauce tacos
• BBQ pulled pork burgers served with potato salad
• Greek spread of lamb koftas, halloumi, roasted vegetables, Greek salad, tzatziki, hummus, fresh pitas
• Steak sandwich with bacon and onion jam, melted cheese, tomato and lettuce served with sweet potato
  fries and ranch
• Nasi Goreng served with satay chicken skewers
• Moroccan pearl cous cous, with salmon, pickled zucchini, zingy lemon dressing and roasted chickpeas

Appetizers:

• Charcuterie board
• Prawn gazpacho
• Beef and pork sausage rolls
• Pork Gyoza with chili soy sauce
• Bacon wrapped dates and jalapeno poppers

Dinner:

• Salmon, dill, chili, lime risotto topped with green beans and crisp parmesan
• Filet mignon with butternut squash puree, roasted red onion, asparagus and mushroom with a red wine
  jus
• Greek style moussaka with a fresh local greens side salad
• Bacon-wrapped grilled chicken served with broccolini, mashed potato and a creamy mushroom and thyme
  sauce
• Braised lamb shank served on a bed of parsnip puree and fresh rosemary
• Chicken Massaman Curry with lime jasmine rice and homemade naan bread
• Honey soy tofu, poke style bowl, served with seasonal roast vegetables, brown rice and homemade
  spicy sauce

Dessert:

• Sticky date pudding served with vanilla bean ice-cream
• Lemon Cheesecake
• Vanilla Crème Brulee
• Triple chocolate chip brownies with vanilla ice-cream and fresh berries
• Pavlova served with fresh cream and seasonal fruits
• Fresh lemon meringue pie