Captain Robert Jennings
Captain Robert, affectionately known as "Captain Rob," has been sailing the Caribbean for over 30 years—most of that time spent exploring and mastering the waters of the British Virgin Islands. Born and raised in Cape Town, South Africa, his connection to the ocean began early through sailing, surfing, and lifesaving. That passion eventually led him to the Caribbean, where his family opened a sailing school in the BVI in the early 1990s.

A seasoned sailor and natural teacher, Captain Rob has spent many years instructing students and sharing his deep knowledge of seamanship with those eager to learn. But his talents extend well beyond the helm. He is also a skilled chef and accomplished artist, often found painting live at scenic locations throughout the islands, capturing the vibrant spirit and beauty of the BVI on various mediums.

Whether he’s guiding guests through a perfect day under sail, preparing a delicious meal, or creating art inspired by the sea, Captain Rob brings creativity, experience, and a calm, steady presence to every adventure.




Chef Lelani Bright
Chef Lelani Bright’s life has always been shaped by the sea, adventure, and a profound love for creating unforgettable experiences. Raised on boating adventures in Mauritius and part of her high school sailing team in Southern Maryland, Lelani also joined the Sea Scouts before launching into a journey that would span continents, cuisines, and cultures. She is a seasoned world traveler, having explored over 19 countries—and counting!

After beginning her studies in broadcast journalism at American University in Washington, D.C., Lelani pivoted toward her true calling in hospitality, transferring to the University of South Florida, where she rowed third seat on the USF crew team in Sarasota. It was here that she stepped into the culinary world professionally, working as a sous chef in the university’s student mess hall and at the Embassy Suites hotel on the Tampa campus.

Her passion for island life led her to the Caribbean, where she cooked for weddings and events in Saint Croix through Island Weddings and completed her first culinary and assistant management internship at the iconic Scrub Island Resort in the British Virgin Islands. Along the way, she sailed charters across Washington D.C., the Bahamas, Key West, Puerto Rico, the U.S. Virgin Islands, and the British Virgin Islands, enriching her global palette with spices and traditions from the world’s waters.

Chef Lelani’s approach to cuisine is soulful, dynamic, and deeply intentional. Blending the vibrant flavors of Hawai‘i, the Caribbean, and her Afrikaans heritage—rooted in the Dutch East India spice trade—her dishes invite guests to transcend the ordinary. Every meal from her galley is a dance of anthropology, spirituality, artistry and the sounds of Bach wafting over her special homemade pasta dishes!

When not crafting unforgettable menus, Lelani is an offshore fishing angler and first mate, a kids’ tennis coach, and a lifelong student. She is currently studying Film and Media Documentaries at Full Sail University, an institution known for its Emmy and Grammy Award-winning alumni. Her passions include acting and modeling, reading, farming, sustainability, off-grid building, free diving, spear fishing, surfing, yoga, ribbon dancing, crafting haku-leis, writing poetry, developing her company Beautiful Life LLC, and authoring a children’s book series. She is also a Reiki practitioner, intuitive guide, and devoted companion to her spirited 4.6 lb chihuahua, Kealoha Mokuʻula.

Chef Lelani lives her life—and runs her galley—with a singular philosophy:
“My love letter to the sea is being in service to others’ heart chakra openings while onboard. A vacation is a mere lens into transmuting the mundane into pure magic and manifestation. Through food, we embark together on a journey of flavor, connection, and celebration of life’s most meaningful moments.”

DAY BREAK
(Yogurt, cereals, and fresh fruit available daily upon request.)

French Toast
Served with clove-infused maple syrup and sausage.

Rosemary & Oregano Scrambled Eggs
Accompanied by cubed potatoes, bacon, toast, and a shared fruit plate.

Bacon, Vegetable & Cheese Frittata
Savory and hearty breakfast favorite.

“PPP” — Pancakes, Papaya, and Prosciutto
A tropical twist on a classic breakfast.

Custom Happy Face Omelettes
Made with love!

Sunday’s Bagel Spread
Smoked salmon, whipped cream cheese, and capers.

 

MIDDAY
Authentic Roman Caesar Salad
With herbed lemon-coriander chicken and housemade croutons.

Fresh Caribbean Chicken or Veggie Roti
Served with mango chutney and Garden Joy salad.

All-American Family BBQ
Burgers, hot dogs, and crispy French fries.

Hawaiian-Style Mahi Mahi Tacos
With crème fraîche, chipotle salsa, corn guacamole, and Maui slaw.

Perfect Palatable Pasta
Lelani’s secret weekly creation, inspired by mood and music.

Asian-Infused Whimsical Salad
Paired with seared ahi tuna for a taste of moonlit Hana Town.

 

HORS D’OEUVRES
Island Fruit Platter
Paired with fresh local Johnny cakes.

High Noon Tea
Biscuits, artisanal cheeses, jams, and olives.

Pan-Fried Fresh Fish
Served with house tartar sauce, pickle spears, and fresh island juices.

Tuna Tartare (Ceviche-Style)
With crispy wonton, avocado purée, mango salsa, micro cilantro, and ponzu drizzle.

Watermelon, Mint & Feta Skewers
Finished with a balsamic glaze.

Charred Tropical Pineapple Caprese
Served with plantain chips and fresh guacamole.

 

MAIN
Zesty Orange-Glazed Chicken Breast
Served with mango coconut sauce, yellow rice with raisins, and seasonal succotash.

Mahi Mahi
Paired with coconut basmati rice and stir-fried garden vegetables.

Beef Tenderloin
With mustard cream sauce and roasted garlic mash.

Pork Tenderloin
Finished with coconut tamarind reduction and herb-roasted potatoes.

Salmon Vodka Penne
Tossed with fresh herbs and parmesan.

Snapper Fillet
Served with creamy parmesan risotto and buttered vegetables.

 

DESSERT
Maui Lilikoi Mousse Chocolate Cake
A tropical chocolate indulgence.

Delightful Ice Cream & Fresh Fruit Medley
Refreshing and sweet.

Classic Key West Key Lime Pie
Tart and creamy.

American Brownies à la Mode
Warm brownies with vanilla ice cream.

South African Melk Tart
Traditional custard tart from South Africa.

Caribbean Banana Flambé
Tableside caramelized bananas.

 

 

Chef Lelani’s Bon Voyage Tasting Menu
(A celebration of South Africa, the Caribbean, and Hawai‘i — offered on your final evening aboard.)

Amuse-Bouche
Island Crudo Trio | Ahi, Snapper, and Wahoo | Lilikoi (Passionfruit) Vinaigrette | Pickled Shallots | Micro Herbs
A bright, tropical kiss of the sea to begin the journey.

Starter
Cape Malay Coconut Curry Bisque | Roasted Pumpkin | Sweet Potato | Caribbean Spices | Toasted Coconut
A warm, spiced embrace blending South African roots with Caribbean comfort.

Main Course
Braised Short Rib “Island Style” | Tamarind Reduction | Silky Sweet Potato Purée | Grilled Garden Vegetables
Vegetarian Option:
Island Harvest Curry | Roasted Pumpkin | Sweet Potato | Chickpeas | Wilted Greens | Coconut Basmati Rice

Dessert
Lilikoi Malva Pudding | Warm Coconut Cream | Rum-Caramel Drizzle
A tropical twist on a South African classic — golden, tender, and unforgettable.

(Optional Wine or Island Spirit Pairings Available)

 

Due to the seasonal and local availability of ingredients across the islands, proteins may be substituted with fresh, high-quality alternatives as needed, while maintaining the spirit and flavor of the experience.

Vegan, vegetarian, and gluten-free adaptations available with advance notice.