Captain Raul
Originally from Tenerife in the Canary Islands, Spain, he has always had a deep passion for both nature and the sea. As a professional, multi-skilled captain, he prides himself on being hardworking, sociable, and friendly—with a strong work ethic and a good sense of humor that creates a relaxed, enjoyable atmosphere onboard.

Over the past seven years, he has captained yachts across premier European destinations, French Polynesia, and the Caribbean, honing extensive blue-water sailing expertise. His journey began at age six, racing dinghies and winning multiple regional championships in Spain. That competitive drive evolved into a love for teaching, leading him to coach dinghy sailing at his hometown yacht club.

Complementing his maritime career is a solid background in hospitality, having held roles in luxury hotels spanning operations, finance, and high-responsibility corporate positions. By blending expert seamanship with refined guest service, he ensures every voyage is both safe and exceptionally memorable.




Chef Katie
Katie hails from the UK and brings three seasons of Mediterranean yachting experience to her first BVI season. A passionate and dedicated yacht chef, she thrives in the dynamic world of yacht hospitality, where attention to detail and creativity are paramount.

Katie takes great pride in delivering exceptional cuisine—from elegant multi-course dinners to casual bites—and loves crafting high-quality cocktails to elevate every guest experience. Friendly, hardworking, and adaptable, she aims to create memorable dining moments that exceed expectations while maintaining a positive, professional atmosphere onboard.

She’s excited to join the team, bringing her culinary expertise, creativity, and enthusiasm to ensure every meal—and every moment—is enjoyable for guests and crew alike.

DAY BREAK
Caramelized Apple & Cinnamon French Toast
Served with maple mascarpone cream and roasted chopped almonds.

Loaded Avocado Toast
Topped with poached eggs.

Huevos Rancheros
Savory breakfast with Latin flair.

Chocolate Chip Banana Pancake Stack
Served with fruit salad and parfait.

Savory Breakfast Plate
Creamy polenta with crispy pancetta, roasted tomatoes, and poached egg.

Bagels & Lox
With capers and pickled red onions.

Eggs Benedict
Served on homemade English muffins.

Lemon & Blueberry Corn Pancakes
Light and flavorful.

Creamy Polenta Breakfast Bowl
With crispy pancetta, roasted tomatoes, and a poached egg.

Seasonal Fruit Platter & Parfaits
Included with all breakfasts.

Banana Bread
Served as a fresh-baked side.

Power Smoothies
• Carrot, Ginger & Orange
• Banana, Date, Chia Seeds & Peanut Butter
• Berry Breeze

 

MIDDAY
Beetroot & Orange Salad
With walnuts and whipped feta. Served with fresh pita and dips.

Sushi Spread
Featuring hosomaki, nigiri, and uramaki with spicy edamame, pickled vegetables, and coconut prawn tempura.

Tuna Poke Buddha Bowl
With crisp vegetables and spicy mayo.

Flank Steak Salad
With corn, avocado, and crispy tortilla strips.

Jerk Yellowtail Snapper Buddha Bowl
Flavorful Caribbean-style bowl.

Crab Cake Salad
Jumbo lump crab cake with arugula, mango, and sherry vinaigrette.

Grilled Za’atar Chicken
Served with herbed yogurt sauce and roasted vegetables.

Spiced Beef Empanadas
With olives and raisins.

Bulgogi Pork Lettuce Wraps
Korean-inspired and fresh.

Caribbean Meatball Sliders
Served on a soft roll with melted cheese.

 

HORS D’OEUVRES
Focaccia Bites
With burrata and roasted peach.

Ahi Tuna Ceviche Tostadas
Crisp and zesty.

Courgette Rolls
Stuffed with herbed ricotta and mint.

Charcuterie Board
Phyllo-wrapped baked brie, onion chutney, cured meats, cheeses, and fresh bread.

Mini Chicken & Pineapple Skewers
Kid-friendly and tropical.

Fresh Hummus Duo
• Roasted red pepper with toasted pine nuts
• Beetroot with feta
Served with seasonal crudités and fried tortilla chips.

Classic Tomato Bruschetta
With basil oil, garlic crostini, balsamic reduction, and aioli.

Homemade Tzatziki with Falafels
A Mediterranean favorite.

Baked Feta
With rosemary, thyme, confit cherry tomatoes, baked olives, and garlic. Served with pita and crostini.

Oyster Flight
• Bloody Mary
• Classic
• Pink Grapefruit Granita

 

MAIN
Roasted Loin of Lamb
With coriander crust and loaded couscous.

Salmon Fillet
Orange-glazed and served over loaded quinoa.

Local Grouper
With scallion cream sauce and blistered garlic green beans.

Stuffed Pork Tenderloin
Served with broccolini and potato gratin.

Sesame-Seared Tuna
With coconut rice, cabbage slaw, and sweet soy glaze.

Chicken Parmesan
With slow-simmered tomato sauce.

Surf & Turf
Local lobster with prosciutto-wrapped asparagus and mashed potatoes.

Grilled Beef Tenderloin
With lime and ginger butter and charred baby vegetables.
Pescatarian Option: Grilled squid with lime and ginger butter and charred baby vegetables.

Breaded Local Fish
With chunky chips and veggies. (Kid-friendly)

 

DESSERT
Lemon Cheesecake
Bright and creamy.

Mango Panna Cotta
With lime and mint syrup, crushed meringue, and toasted sesame seeds.

Banana Bread
With rum caramel and vanilla ice cream.

Flourless Chocolate Torte
With pecan crumble.

Lime & Pineapple Tart
Tropical and zesty.

Coconut Panna Cotta
With passionfruit.

Warm Triple Chocolate Brownie
With vanilla ice cream.

Warm Rum Fudge Pie
Decadent and rich.

Key Lime Pie
With ginger and coconut crust.

Bailey’s Crème Brûlée
Creamy with a caramelized sugar top.

Wine-Poached Pears
Served with palmiers and ice cream.

Strawberry & Coconut Sundae
With chocolate-covered strawberries, strawberry coulis, and toasted coconut.