Jaro Hollan, captain
Born in Czechoslovakia, Jaro grew up on 28´ sailboat on Adriatic Sea. He is the Yachtmaster offshore, cetified radio-operator, STCW certificate and he has US visa B1-B2.
After Jaro finished his Master degree in Art photography in Prague, he moved to Norway. He worked partly as photographer and partly as skipper for boats delivery. From 2000 he was working as professional sailor in Europe, Asia and in the Caribbean. In 2013 he bought his own boat - catamaran Lagoon 380, and started charter on Virgin Islands. He is the independent skipper and owner of catamaran Timaiao. Jaro speaks English, Norwegian and Czech.

Anouk Sylvestre, first mate
Anouk grew up in Ste-Adele, Canada. At the age of 19 she travelled to the British Virgin Islands for a Christmas holiday and fell in love with this paradise. She was hired on a charter boat as first mate and chef. Anouk is an advance scuba diver and loves to explore the world down below. She has STCW certificate and US visa B1-B2. She is always looking forward to guide you to the best snorkeling sites and to accompany you scuba diving. Anouk is happy to go hiking the trails and find the best relaxing beaches. Anouk speaks English, French and partly Spanish.

Breakfast 
Comes with local fresh fruits every morning, coffee, tea and juices. 

Continental eggs, bacon, toasts, roasted potatoes or breakfast sausages.
Frittata omelette with toasts.
Cereals, toasts, peanut butter, jelly, Nutella, honey and yogurt. 
Pancakes with maple syrup and berries.
Ham and cheese crêpes.
Breakfast Rancheros: eggs in burritos with guacamole, salsa, and sour cream.
French Toasts topped with caramelized bananas and bacon on the side.
Fruit Bowl: plain yogurt with fruits, nuts and berries sprinkled with granola.

Lunches 
Comes with a different selections of salads or home made soup of the day.

Bacon lettuce and tomatoes sandwich with mango and avocado salad.
Pesto pasta with black olives and Greek feta salad. 
Cheese burgers in paradise on the grill with custom toppings and coleslaw.
Sweet and spicy or lemon-pesto grilled tofu burgers.
Assortment of cheese, charcuterie, french pâtés and bread with fresh grapes.
Tortilla pinwheels or sandwiches (while we are underway sailing) accompanied of potato salad.
Chicken or ground beef burritos and tacos topped with salsa, onions, mango chutney, lettuce and sour cream.
Grenadines tuna wraps, chicken wraps and tropical salad.
Chilled pumpkin soup with Timaiao chef salad.
Spaghetti pesto with garlic bread.
Chilled Gazpacho soup with lettuce wrap.
Veggie black bean enchiladas.

Happy hour: 
Grilled shrimps with garlic butter or curry flavored mayo.
Guacamole dip and hummus with naan bread.
Chicken and cheese quesadillas.
Crab on a bed of cream cheese with assorted crackers.
Smoked mussels bouchées.
Assortment of bruschetta.

Dinners 
Served with chilled sparkling water, stilled bottled water or the beverage of your wish.

Red wine rosemary steak with asparagus wrapped in bacon and basmati rice.
Chicken Schnitzels and mashed potatoes.
Sweet and sour stir fry on a bed of coconut rice with marinated pork, shrimps or steak. 
Spaghetti carbonara with garlic bread and Cesar salad.
Thai chicken with satay veggies on rice noodles.
Pork chops with home made apple sauce and wild rice.
Italian penne pasta with shrimps, mussels or spicy sausages.
Egg plant lasagna and quinoa salad.
Poké bowl with mango.

Desserts
Served with coffee (regular or decaf) or herbal teas.

Banana flambés.
Almond chocolate surprises with port wine.
Fruit salad with ginger cookies.
Birthday cake.
Chocolate pears with fresh mint.
Pineapple, mango and banana smoothie.

P.S.
The best fresh fish (catch of the day), you can eat at the local restaurants where we drop the anchor, or you can also enjoy a lobster dinner on shore.
Please, let us know if you have any allergies, diets, etc...