Captain Owen Aschoff
Growing up in Florida, I spent much of my time in and on the water, often accompanying my parents to Florida BASS Federation tournaments, where they served as Directors. My love for the ocean quickly led me to offshore sportfishing, where I started as a mate and gained valuable experience as crew. This passion expanded when I was invited to join a sailboat racing crew aboard a 38' Hinckley, and it was there that I fell in love with sailing.

During this period, I worked various jobs in the service industry, including bartending, while also touring the U.S. as a drummer for many years. These experiences eventually brought me to the USVI, where my boating career truly took off.

As a 100-ton Inland and 50-ton Near Coastal Master Captain, I’ve spent the last ten years captaining boats ranging from 35 feet to 60' catamarans, along with many others in between. I’ve had the privilege of racing both Swan 90s and 60m Perini Navis in international mega yacht regattas, experiences that have been instrumental in shaping my yachting career.

The past decade has been a fulfilling adventure, filled with diving, freediving, fishing, and hiking. I’m excited to bring all that I’ve learned to the next level with KASIOPEJA.



Chef/First Mate Joseph Craig
Joseph is a seasoned chef with 24 years of experience in the culinary industry.
Currently associated with Alaska Boardwalk Lodge, Joseph specializes in world cuisine. Throughout his culinary career, he has honed his skills in various prestigious kitchens and has worked alongside renowned chefs. Additionally, Joseph has had the unique opportunity to serve as a private chef for
A-list actors, bringing his culinary expertise to high-profile clients. Joseph’s work has been featured in publications highlighting his expertise and passion for the culinary arts.

Joseph’s career has taken him around the world, with notable travels as a professional chef to
California, Puerto Rico, Costa Rica, Germany, and Alaska. These experiences have enriched his culinary perspective and inspired many of his unique dishes.

Outside of the kitchen, Joseph enjoys surfing, exploring the ocean, fishing, music and skateboarding. These interests not only reflect his adventurous spirit but also inspire his creative culinary endeavors. He is also a proud father of a beautiful daughter named Skye and loves being a dad, which adds another dimension of joy and fulfillment to his life.

DAY BREAK
French Quiche
With spinach, tomato, and feta.

Eggs Benedict
Topped with bacon on a roasted sweet potato.

Soft Pretzel Egg Sandwich
With cheddar cheese.

French Toast
Served with Grand Marnier mango salad.

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MIDDAY
Sesame Tuna Lettuce Wraps
Avocado, tomato, and pickled slaw.

Curried Coconut Noodles
With shrimp, cabbage, and peanuts.

Spicy Green Papaya Salad
A bold and refreshing classic.

Tempura Eggplant with Tuna Poke
A fusion of crispy and fresh flavors.

Steak and Roasted Potatoes
A hearty and satisfying favorite.

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MAIN
Yucca Crusted Fish
With yucca purée, green beans, and coconut sauce.

Half a Chicken
Served with mushroom risotto.

Portobello Mushroom Tower
Stacked with spinach, yucca purée, and peppers.

Sage Brown Butter Gnocchi
Tossed with walnuts.

Snapper Fillet
Served with coconut rice and plantain chips.

Braised Pork Shoulder
With creamy polenta and organic greens.

Sausage Stuffed Calamari
Paired with mashed root vegetables and garlic spinach.

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DESSERT
Passion Fruit Tart
With a coconut crust.

Orange Fluff Cake
Light and citrusy.

Lemon Curd Pie
Topped with fresh strawberries.

Carrot Coconut Pineapple Kuchen
A tropical twist on a classic.

Raffaello Coconut Cake
Rich and decadent.

Perverted Chocolate Brownie
Drizzled with peanut butter.

Banana Vanilla Cream Pie
Layered with chocolate.

Caramel Pineapple Bread
Warm and indulgent.

Passion Fruit Cheesecake
A tropical delight.

Cookies and Cream
A nostalgic favorite.