Captain Brian Velesbir
Brian was born and raised in Connecticut and got an early start for his love of the ocean sailing on Long Island Sound and summer vacations in Rhode Island. His grandfather was one of the original crew to start a friendly sailing racing circuit on Long Island Sound. While attending the University of Rhode Island, Brian joined the sail club that gave him the confidence to explore the rest of New England. He owned and operated several sailing vessels on the east coast, until he traded in long winters and frozen dock lines for a warmer climate. Out of passion he sold everything he owned to purchase a catamaran in the Caribbean. Several years of sailing around, he has found the Virgin Islands to be his new home. While rare to find, but when not on the ocean, Brian has taken every opportunity to go back woods and helicopter skiing in the Rocky Mountains. Luckily today, he is at sea level awaiting to explore the Virgin Islands beautiful beach landscapes and marine life.


Chef Jessi
Jessi was born and raised in Johannesburg, South African, despite the distance, Jessi has always loved the ocean! Her family spent most holidays in Knysna, a picturesque coastal town, perfect for sailing, waterskiing, wakeboarding, and fishing, Jessi learned how to drive boats at a very young age, and she received her PADI Junior Open Water certification at the age of 12, dreaming of one day becoming a Dive Instructor and travelling around the world.

In 2005, Jessi and her family relocated to Cape Town, South Africa and put the Scuba Diving dreams on hold to pursue another passion - Design. Jessi earned a BA in Creative Brand communication and Marketing, but despite building a successful career as a Graphic Designer and Social Media Manager in Cape Town, the ocean was calling.

In 2015, Jessi became a Dive Instructor and relocated to the Seychelles where she was introduced to the Yachting Industry. Since then, Jessi has worked on various size Superyachts, moto ryachts and sailing vessels, taking on multiple roles, as a Deckhand, Dive Instructor, Stewardess, and Chef, gaining invaluable experience in every department.

Jessi’s passion for cooking has always been a significant part of her life, while travelling she eagerly participates in cooking classes to taste the local cuisine and learn new cooking techniques. She is always looking for ways to elevate her guest’s culinary experience onboard, while making sure to prepare fresh and flavorful dishes, often saying “it’s paradise on a plate”

Jessi is deeply committed to providing a professional level of service in a relaxed and friendly atmosphere. Jessi’s dedication to excellence ensures that every dish not only satisfies but also delights her guests..

DAY BREAK
All Breakfasts Served With Fresh Fruit Platter, Fresh Bread, & Chia, Smoothie or Overnight Oats Pots

Caribbean Rum French Toast
Grilled pineapple, coconut flakes, and rum butter syrup.

Shakshuka
Avocado, feta, and microgreens, served with toasted focaccia.

Pancake Stack
Topped with berry compote, vanilla cream, and lemon pearls.

The Ultimate Breakfast Bagel

Avo Smash on Sourdough
Bacon, fried egg, and roasted cherry tomatoes.

Caramelized Onion, Spinach & Feta Frittata
Sundried tomato relish and toasted baguette.

Everything-But-The-Kitchen-Sink Omelette

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MIDDAY
Fish & Chicken Tacos
Red cabbage slaw, sriracha mayo, and charred street corn.

Tuxedo Sesame Seared Tuna Poke Bowl
Carrot and cucumber ribbons, avocado, nori, and pickled ginger.

Homemade Burgers
Toasted brioche bun, caramelized onions, bacon jam, and shoestring fries.

Orange Ginger Chicken
Tri-colored couscous and tangy Asian radish salad.

Phyllo Crusted Lamb Pie
Served with a fresh Greek salad and minty "Firefly" sauce.

Mediterranean Flatbreads

Catch of the Day
Seasoned rice stack on rocket salad with a coral tulle.

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HORS D’OEUVRES
Ponzu Salmon
Local mango salsa and avocado on a rice paper cloud. Paired with a Frozé.

Burrata
Grated tomato with balsamic glaze and basil caviar. Paired with an Aperol Spritz.

Chicken Satay
Spicy roasted peanut dipping sauce. Paired with a Dark 'n' Stormy.

Nacho Bites
Paired with a Spicy Margarita.

Salt and Pepper Calamari
Wasabi mayo. Paired with a Soggy Breeze.

Grilled Green Mussels
Parmesan and shallot vinaigrette. Paired with a Prosecco Spritz.

Rainbow Spring Rolls
Honey sesame, ginger soy, and spicy mango sauces. Paired with a Ginger Mojito.

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MAIN
Crispy Ginger Pork Fried Rice
Charred bok choy, broccolini, and chili oil.

Braised Short Rib
Roasted garlic cauliflower mash and balsamic glazed carrots.

Beef Fillet
Hasselback potatoes, charred Brussels sprouts, and chimichurri sauce.

5 Spice Duck
Udon noodles, roasted butternut and beets, with an orange sauce and radish chips.

Caribbean Grilled Lobster
Creamy Parmesan risotto and tender greens.

Grilled Garlicky Prawns
Creamy roasted red pepper tagliatelle, Parmesan crisp, and truffle oil.

Slow Roasted Ribs
Spicy potato wedges, roasted beets, and grilled halloumi salad.

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DESSERT
Caribbean Rum Cake
Coconut cream icing and dehydrated pineapple.

Tropical Pavlova
Whipped cream, mango, kiwi, and passion fruit curd.

Limoncello Meringue Pie
Toasted marshmallow, lime zest, and mint.

Chocolate Brownies
Cocoa nib tuile and chocolate ponzu fondue.

Frangipane Squares
Candied almonds and guavaberry syrup.

Dragonfruit Cheesecake
Raspberry maple syrup and crushed pistachio.

Millionaire Shortbread
Salted caramel popcorn.