Captain Lars Lindstrom and Chef Jasmine “Jaz” Johnson bring an adventurous, wellness-minded, and deeply experienced energy to charter life. Lars, originally from Nashville, discovered sailing at age 9 and eventually traded an engineering career for life at sea after a year-long Caribbean sabbatical aboard his own sailboat. Since then, he has sailed extensively across the Pacific, Caribbean, and Mediterranean on both private and performance yachts, always happiest when the sails are up and the engines are off.

Jaz grew up along the East Coast with a lifelong connection to the water through diving, fishing, sailing, and island life in Key West. With a background in exercise physiology, nutrition, yoga, hospitality, and French culinary training, she brings a thoughtful blend of wellness, flavor, and warmth to the galley. Her cuisine is inspired by global travel, fresh local ingredients, and the comfort of family-style cooking.

Together, Lars and Jaz create a charter experience rooted in adventure, ease, and connection. Whether teaching guests to kiteboard or wingfoil, curating flavorful meals, or sharing their love for life under sail, they offer a relaxed yet memorable experience for guests looking to fully embrace the Caribbean.

Click each crew profile to learn more about their background, experience, and personal story.

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK
Shakshuka
Poached eggs gently simmered in a spiced tomato and pepper sauce.

Coconut Chia Pudding
Creamy coconut chia pudding topped with tropical fruit salsa and roasted almonds.

Banana Pancakes
Fluffy banana pancakes served with coconut yogurt.

Smoothie Bowls
Fresh, vibrant smoothie bowls made to order and customizable with seasonal toppings.

Quiche
Light, savory, and flaky baked egg custard with rotating fillings.

French Toast
Golden brioche French toast, lightly sweet and perfectly crisp.

Breakfast Tacos
Soft tortillas filled with scrambled eggs, melted cheese, and fresh toppings.

Avocado Toast
Creamy avocado spread on crisp toasted bread, simply seasoned.

MIDDAY
Creamy Risotto
Rich and velvety risotto served with a crisp green salad.

Ceviche
Citrus-marinated seafood paired with lightly grilled vegetables.

Pasta Pesto
Fresh pasta tossed in basil pesto with burrata and sun-dried tomatoes.

Caesar Salad with Grilled Mahi-Mahi
Grilled mahi-mahi atop romaine with house-made Caesar dressing.

Grilled Chicken Skewers
Marinated chicken served with lemon-tahini greens, couscous, and tzatziki.

Poke Bowl
Seasonal, vibrant poke bowl with fresh fish and island-inspired accompaniments.

Fish & Shrimp Tacos
Warm tortillas filled with fish and shrimp, avocado crema, mango salsa, and cilantro-lime slaw.

Bouillabaisse
Traditional rich seafood stew served with crusty bread.

HORS D’OEUVRES
Tuna Tartare
Fresh tuna with avocado, sesame-ginger dressing, crispy wonton, and rice chips.

Salmon Mousse
Light and airy salmon mousse with cucumber and fresh dill.

Tomato Gazpacho
Chilled tomato soup finished with whipped feta mousse.

Marinated Oysters
Fresh oysters marinated with truffle, chili, and lemon.

Polenta Crostini
Golden polenta bites topped with wild mushroom ragù.

Roasted Beet Carpaccio
Thin-sliced roasted beets with goat cheese cream and toasted walnuts.

Chilled Cucumber & Dill Soup
Cool and refreshing soup finished with a swirl of sour cream.

MAIN
Middle Eastern Lamb Meatballs
Spiced lamb meatballs served with hummus, warm pita, and tabbouleh or Israeli salad.

Butter-Basted Steak
American-style steak with dauphinoise potatoes, broccoli, and horseradish sauce.

Grilled Lobster
Local lobster served with lobster bisque and asparagus.

Cuban Pernil
Slow-roasted citrus-marinated pork tenderloin with rice, beans, and sweet plantains.

Thai Pad Thai
Rice noodles tossed in a creamy coconut-based Pad Thai sauce.

Miso-Glazed Cod
Japanese-inspired cod with sesame stir-fried greens and coconut jasmine rice.

Spaghetti Squash with Lentil Bolognese
Vegetarian dish of roasted spaghetti squash topped with hearty lentil bolognese.

DESSERT
Crème Brûlée
Silky vanilla custard with a caramelized sugar crust.

Slutty Brownies
Decadent layered brownies with chocolate, cookie, and caramel.

Bananas Foster
Caramelized bananas flambéed with rum.

Key Lime Pie
Tart and creamy lime filling in a buttery graham cracker crust.

Carrot Cake
Moist spiced cake topped with classic cream cheese frosting.

Poached Pears in Red Wine
Tender pears poached in spiced red wine.

Profiteroles au Chocolat
Cream-filled choux pastries drizzled with warm chocolate sauce.

Vanilla Panna Cotta with Passion Fruit
Silky vanilla panna cotta finished with bright passion fruit.

CAPTAIN'S COCKTAILS
Swedish 75
Gin shaken with fresh lemon juice, topped with a float of cava and finished with a lemon twist.

Captain’s Cure
A classic Painkiller made using the original Pusser’s Rum recipe.

Margarita Freeze Royale
Fresh whole lemons and limes blended with tequila, a touch of sugar, and plenty of ice for a perfectly frozen finish.

Pink Sands Cosmo
A tropical, tart twist on the traditional cosmopolitan.

Nashville Old Fashioned
Bourbon-forward with bright citrus notes and a subtle, refreshing fizz.

Reese’s Martini
Vodka and peanut butter whiskey blended with dark chocolate liqueur and a splash of almond milk, shaken icy-cold.