Captain Jared | Jared began his career at sea over ten years ago. In 2016 he earned his PADI Divemaster in South Africa before moving to the British Virgin Islands, where he started out as a commercial and recreational diver. He later transitioned into yachting and, after completing his Yachtmaster, worked his way up from 45-foot boats to command one of the largest 12-guest luxury catamaran in the BVI.
Known for his calm, safety-focused style and strong local knowledge, Jared runs relaxed, well-organised charters tailored to his guests. This year he joins Stella Mare as Captain. Living year-round in the BVI with family on-island, he has spent many seasons running charters here and knows the waters, weather patterns, and best spots intimately. His local ties and long experience mean he can arrange the right anchorages, activities, and experiences for any group, often unlocking options that visitors might otherwise miss. He looks forward to welcoming guests aboard and showing them an unforgettable week around the beautiful British Virgin Islands!

Carmen Conradie | Originally from South Africa, my passion for cooking started at a young age, spending time in the kitchen alongside my mom. By 16, I knew I wanted to turn that passion into a career. I went on to study at the Institute of Culinary Arts in Stellenbosch, where I completed a three-year course and earned a Diploma in Advanced Culinary Arts and Advanced Pâtisserie, specialising in Wine Studies and Event Coordination.  

For me, cooking is a way to express creativity, explore different flavours, and bring people together through food. I love creating dishes that are not only delicious and beautifully presented but also leave guests with memorable dining experiences.

My love for the ocean and travelling, combined with my passion for cooking, naturally led me to the yachting industry. Being a yacht chef allows me to bring together the things I love most: food, creativity, and exploring new places, while creating personalised dining experiences for guests along the way.

Carmen's Sample Menu

Day 1
Breakfast: Scrambled Eggs, Bacon, Roasted Tomatoes, Croissants, Yogurt, Granola and a Fruit Platter 
Lunch: Focaccia Sandwich filled with Basil Pesto, Fresh Marinated Tomatoes, Prosciutto, Fresh Mozzarella and Micro Amaranth 
Appetiser: Smoked Salmon, Chive Cream Cheese and Cucumber Rolls 
Dinner: Chicken Milanese with Arugula and Parmesan Salad
Dessert: Passionfruit and Mango Pavlova 

Day 2
Breakfast: French Toast topped with Cinnamon Apples, Yogurt, Granola and Fresh Fruit
Lunch: Fish Tacos with Creamy Cilantro Lime Sauce, Grilled Corn, Avocado and Sliced Cabbage 
Appetiser: Baked Prosciutto Wrapped Bree Bites and Fig Preserve served on Crackers
Dinner: Braised Short Rib Papperadelle 
Dessert: Lemon Posset 

Day 3
Breakfast: Sourdough Toast topped with Avocado and Poached Eggs, Yogurt, Granola and Fresh Fruit
Lunch: Falafel Shawarma with Hummus, Tzatziki, Crunchy Greens, and Cucumber and Tomato Salad 
Appetiser: Spinach and Artichoke Dip and Pita Chips
Dinner: Pan Fried Grouper served with Fennel and Citrus Salad
Dessert: Blueberry Cheesecake 

Day 4
Breakfast: Buttermilk Pancakes with Crispy Bacon, Yogurt, Granola and Fresh Fruit
Lunch: Tuna Poke Bowls
Appetiser: Loaded Hummus with Pita Chips
Dinner: Lamb Chops served with Sweet Potato Puree, Chimichurri Sauce and Roasted Broccoli
Dessert: Key Lime Pie

Day 5
Breakfast: Quiche Lorraine, Yogurt, Granola and Fresh Fruit
Lunch: Cheese Burgers with French Fries 
Appetiser: Braised Mushrooms served on Set Parmesan Polenta Bites 
Dinner: Pan Seared Scallops served with Herby Pea Risotto 
Dessert: Triple Berry and Apple Crumble with Vanilla Ice Cream

Day 6
Breakfast: Eggs Benedict and Fresh Fruit 
Lunch: Grilled Prawn Skewers with Mediterranean Cous Cous Salad 
Appetiser: Whipped Ricotta with a Olive, Almond and Parsley Topping served with Naan Crackers
Dinner: Harissa Chicken Roulade with Pear and Goats Cheese Arugula Salad
Dessert: Tiramisu

Day 7
Breakfast: Scrambled Eggs, Hash Browns, Roasted Tomatoes, Toast, Avocado, Yogurt, Granola and Fresh Fruit
Lunch: Garlic Chilli Squid Tubes served With Grilled Zucchini and Feta Salad and Fresh Bread 
Appetiser: Bruschetta with Balsamic and Basil Marinated Tomatoes and Mozzarella 
Dinner: Steak and Lobster with Savoury Rice and Asparagus 
Dessert: Pecan Chocolate Brownie with Salted Caramel Ice Cream

Day 8
Breakfast: Bagels served with a Selection of Toppings including Smoked Salmon, Cream Cheese, Ham, Cheese, Nutella, Preserves and Fresh Fruit
Light Lunch: Charcuterie Board with Cured Meats, Hummus, Preserves, Soft Cheeses, Crackers, Fruit and Vegetable Crudités