Winners of Best Crew In Show & Best In Show at the 2024 VIPCA Charter Yacht Show

Captain Christian
Christian grew up dreaming of one day becoming a captain. Having a father in the boating industry along with a mentor allowed Christian to acquire skills and knowledge faster and more in depth than any classroom could have offered. He realized his dream, and achieved his goal spending as much time as possible exploring above and below the waters he travels. His adventurous and fun spirit will lead all passengers on a journey they will thoroughly enjoy, especially those who want to experience the water sports One Love offers. Christian will take you to the most beautiful spots the USVI has to offer. Captain Christian Is qualified in all aspects with his Captains license, sailing and tow endorsements. As well as his STCW, AED and First Aid certification. Captain Christian enjoys guests who are interested and have questions or stories about sailing to join him at the helm. Captain Christian is a fun loving guy who loves to laugh and enjoys having a good time but also knows safety on a sailing vessel is first priority through simple but important rules to be kept on the vessel. That being said, Christian will make sure the entire trip is smooth sailing.


Chef Nikki Compson
With over ten years of culinary experience in the U.K., Nikki is excited to bring her passion for bold flavors and fresh, locally sourced ingredients to Leopard 50. She began her culinary journey at 18, catering high-end weddings and private dining events, where she gained skills in service, flexibility, and working under Cordon Bleu-trained chefs. She then honed her skills in prestigious kitchens, including the two Michelin-starred The Fat Duck in Bray, and since 2021, has served as the senior head chef at My Neighbours the Dumplings in Hackney, London, a beloved East Asian dumpling house.

She has previous experience as a pastry chef and extensive knowledge of various cuisines from her diverse work background. Alongside her restaurant work, she teaches cooking to both children and adults and has even worked in prisons, where she learned the art of making fresh food accessible and enjoyable for everyone.

Nikki specializes in creating memorable dining experiences tailored to client preferences, combining her expertise in restaurant, catering, and private chef work. She’s a team player with a positive attitude and a love for adventure. Having completed the Ashburton Yacht Chef Course with Laura, the previous chef now on maternity leave, she’s ready to jump on board and bring her culinary expertise, creativity, and fun-loving spirit to this award-winning Leopard 50 catamaran.


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Captain Christian is expecting his first baby in April 2025 with his fiance and former One Love chef, Laura! As a result, Chef Laura will be taking maternity leave starting in February. During this time, Captain Christian will start paternity leave March through mid-May. Rest assured, One Love will continue to operate smoothly. Captain Christian will return to the helm of One Love in mid-May and will be accompanied by a professional yacht chef to finish out the season.


During this period (March-Mid May), we are pleased to welcome Captain Wayne Keese (previous owner operator of sailing vessel Manna) with his chef Jules, who will be stepping in to ensure our guests continue to experience the same high standards of service and hospitality. We are confident that they will do an amazing job and provide you with memorable, top-tier charters.


Captain Wayne Keese
Over the previous 11 years, Captain Wayne made the islands of the Caribbean his fulltime home. Traveling from Island to Island with a passion for learning and sharing the experience and knowledge with others. Along the way he has identified the very best in anchorages including dive and snorkel sites. The most impressive activities found on shore including the best in nightlife or you may choose to stay aboard and star gaze in the relaxing atmosphere of the upper deck. You will have that sense of feeling as though you’re a local traveling the islands and not just a tourist. With Chef Jules years of experience onboard and her amazing culinary experiences, compliments the entire experience. She has so much to share outside the gallery. Adding the magic for celebrating those special occasions, hiking, snorkeling, games are just sitting around in the evening visiting and enjoying a nice sundowner. We can honestly say, you have found the most diverse and unique Crew available to explore the Islands with.

Captain Wayne has not always lived in the islands. Like you he was land based at one time. Yet he has lived a very unique and diverse life. An entrepreneur by spirit, he became a pilot at the age of 16, enlisted in the military at age 17 with his dad’s consent volunteering to go airborne. Later he founded Eagle Flight Skydiving and spent years teaching in the civilian world earning every license USPA (United States Parachute Association) had available. He continued pursuing his education and eventually started up a successful technology-based company. Affording him the opportunity to have his own yacht built off the east coast of South Africa in 2013. He sailed her across the Atlantic and up the Caribbean chain on into Florida and joined back up with his wife Emily. With her encouragement, they together founded a 501(c)(3) nonprofit organization called “Manna for Missionaries” to utilize the Yacht in the off season, running humanitarian aid as a way of giving back. Captain Wayne as a PADI Dive Master / Open Water instructor has allowed him a way of fulfilling a passion of introducing people to the underwater world of scuba diving. With so much more to be added Captain Wayne is the real deal. One of the few that walks the talk, inspires and has helped so many others fulfill their own dreams.


Chef Jules
Jules earned her bachelor’s degree in marketing from New Mexico State University. Enjoying the highly rewarding experience of helping others find the homes of their dreams for two decades as a real estate broker. In her spare time, she too discovered two true passions she never realized: cooking and sailing. Obtaining her Captain’s license along with the needed STCW certification to cross international waters. Allowing her the freedom to navigate countless Caribbean islands over the last eleven years preparing amazing meals and entertaining Guest along the way. She believes that the crystal blue waters, gentle breezes, colorful sunrises, and sunsets along with the freedom of sailing, brings a special peace and tranquility to life she so much enjoys sharing. That blissful feeling becomes evident in all the dishes she prepares, making your meals utterly delightful. Jules always looks forward to sharing her spectacular menu with a variety of delectable dishes, assuring an extraordinary culinary experience.

The bottom line: If you’re looking for that Charter Group you can trust in delivering the knowledge, skill, safety and expertise, along with the excitement to make your vacation special, look no further. The Teams at “One Love” are your ticket. Take a moment to read the reviews and you will find that either crew can customize your vacation, in becoming the vacation of a lifetime. Tell them what you want then sit back and watch the Magic happen.



Wait no longer! Come aboard and experience life in the Caribbean as it was meant to be!

Chef Jules

DAY BREAK
All breakfasts will be served with fresh fruit, coffee, decaf coffee, speciality coffees and local juices

Toast to Life
An assortment of toasts served with fresh fruit, avocado, lox, eggs, and more.

Huevos Rancheros
Toasted tortillas layered with pinto beans, chorizo, crunchy potatoes, a fried egg, and local salsa.

Lox & Bagels
Classic bagels topped with cream cheese, capers, red onion, tomatoes, and a lemon wedge.

Herb Quiches
Delicate, flaky dough filled with whipped eggs, goat cheese, and a variety of fresh herbs.

Breakfast Tacos
Sausage, eggs, tomatoes, avocado, and cilantro wrapped in a corn tortilla, served with crispy potatoes on the side.

French Toast
Brioche bread infused with cinnamon, nutmeg, and vanilla, drizzled with Canadian maple syrup.

Traditional Breakfast
A hearty plate of potatoes, eggs, veggies, and toast, served with fresh fruit on the side.

 

MIDDAY
Sesame Crusted Tuna
Served with sticky rice, a drizzle of wasabi aioli, seaweed salad, fresh local mangoes, and sesame cucumbers for a harmonious blend of flavors.

Chicken Lettuce Wraps
Crisp lettuce cups filled with a savory mix of homemade sauce, water chestnuts, and onions. Accompanied by dipping sauces including soy, hot mustard, and sriracha.

Salmon Noodle Bowl
Chilled chili rice noodles tossed with edamame, shredded carrots, avocado, and pickled cabbage, finished with sesame seeds for a delightful crunch.

Cheeseburgers
Juicy burgers topped with crisp lettuce, ripe tomato, and onion, served alongside homemade fries and a tangy dipping sauce.

Pulled Chicken Pita
A fluffy pita stuffed with ranch slaw, sweet and spicy chicken, dill dressing, and pickled onions for a zesty finish.

Fresh Fish or Pulled Pork Sliders
Topped with creamy and tangy slaw, butter pickles, and bib lettuce, all sandwiched in buttery brioche buns.

 

MAIN
Pan Seared Salmon
Served with whipped feta, baked olives, and smashed potato slices for a rich and savory experience.

Spicy Chicken Alla Vodka
Creamy tomato vodka sauce with tender chicken and pasta, topped with Parmesan cheese for a satisfying, bold flavor.

Local Fish Tacos
Featuring cilantro lime rice, locally sourced fish, creamy slaw, and a Scotch bonnet dipping sauce for a hint of spice.

Herbed Filet Mignon
Baked steak infused with olive oil, rosemary, and garlic, paired with whipped goat cheese potatoes, caramelized onions, and mushrooms.

Zebra Pasta with Shrimp or Scallops
Served with fresh bread roasted in garlic and herbs for a perfect combination of flavors.

Sesame Noodle Ramen
Ramen noodles tossed in tahini and topped with sliced cucumbers, chives, honey garlic shrimp, and crushed peanuts.

Baby Back Ribs
Accompanied by a fresh salad, roasted garlic potatoes, and baked beans, delivering a hearty and flavorful meal.

 

DESSERT
Pirates Rum Cake
Topped with fresh mint and lime frosting

Homemade Vanilla Bean Ice Cream
Served with freshly baked skillet cookies and assorted toppings

S’mores Board
Graham Crackers, Local Flavored Chocolates, Marshmallows

Tiramisu
Espresso Soaked Lady Fingers, Baileys, Mascarpone, Whipped Cream

Chilled Lemon Tarts
Zested Lemon, Chewy Crust

Cannoli Cups
Fluffy Ricotta, Pistachio, Chocolate Chips

 

Chef Nikki

DAY BREAK
All breakfasts will be served with fresh fruit, coffee, decaf coffee, speciality coffees and local juices

GF Eggs Royale
Poached eggs with smoked salmon on homemade hash browns and hollandaise sauce.

French Toast
Served with tropical fruit, crispy bacon, and coconut.

Shakshuka Baked Eggs
Served with sumac flatbreads.

Breakfast Tacos
Filled with eggs, potatoes, peppers, and salsa.

Fluffy American-Style Banana Pancakes
Served with maple syrup, blueberries, and vanilla cream.

Çılbır
Greek yogurt, poached eggs, crispy garlic, and chili oil, served with fresh bread.

 

MIDDAY
An assortment of snacks will be available each day for grazing such as chips & dips,fresh fruit, cheese platters

Herby Carrot Keftedes
Crispy carrot fritters with cumin-spiced whipped feta.

Burrata Salad
Smoked tomatoes, arugula, and herb oil.

Bajan-Style Seafood Cocktail
Featuring octopus and prawns in a tangy Caribbean-inspired sauce.

Charred Mackerel Fillet & Tartare
Paired with pickled baby beets, radish, and wasabi crème fraîche.

Beef Tenderloin Tataki
Seared rare, topped with spring onions and sesame.

Tikka Salmon
Served with a refreshing kachumber salad.

 

MAIN
Brown Butter Seared Scallops
Served with pea and Parmesan risotto.

Saffron Creamy Linguine
With king prawns, calamari, and mussels.

Beef Fillet
Accompanied by shallot tarte tatin, parsnip purée, and a rich Madeira jus.

Red Braised Pork Belly
Served with Szechuan-style Chinese greens and rice.

Grilled Fish of the Day
Paired with crispy potatoes and a classic beurre blanc sauce.

Pumpkin Ravioli
Tossed with walnut pesto and finished with garlic labneh.

Lamb Shank Madras
Served over crispy onion pilau rice, topped with fresh pomegranate.

 

DESSERTS
Basque Cheesecake
Served with a fresh berry compote.

Brûléed Lemon Tart
Accompanied by crème fraîche sorbet.

Vegan Panna Cotta
Topped with a boozy fruit coulis and chocolate crumble.

Caribbean-Inspired Pavlova
Coconut meringue nest filled with a medley of local tropical fruit and rum-infused cream.

Sticky Toffee Pudding
Served with homemade vanilla ice cream and caramel sauce.

Rich Chocolate Mousse
Paired with a sesame tuille and drizzled with extra virgin olive oil.

Cheeseboard
Featuring boat-made crackers and hot local honey.

 

CAPTAIN'S COCKTAILS
Banana Boat Dream
A tropical blend of frozen bananas, Kahlua, and cream of coconut.

Classic Painkillers
A smooth mix of orange juice, pineapple juice, cream of coconut, dark rum, and freshly shredded nutmeg.

If You Like Pina Coladas
A rum lover's delight with pineapple juice, crème de coconut, and a generous pour of rum.

Aperol Spritz
A refreshing cocktail featuring prosecco, Aperol, and a slice of orange.

Strawberry Crème Colada
A fusion of strawberry daiquiri flavors, crème de coconut, and white rum.

Pirates Pack A Punch
A vibrant blend of mango purée, dark rum, light rum, grenadine, and a splash of lime.

Captain’s Treat
A decadent mix of dark rum, Malibu, melted chocolate, whipped cream, and toasted coconut.