Meet Captain Christian

Born in Cape Town, South Africa, Christian’s life has always revolved around the ocean. From competitive swimming during his school years to learning to sail along the beautiful coastlines of Mozambique, being on, in, or somewhere near the water has always felt like home. 

After several years as an Interior Architect, he traded drafting tables for chart plotters to pursue his true calling on the sea. Since making the leap, his voyages have taken him from the rugged coastlines of Sweden down to Spain, across the Atlantic, and through the blue waters of the Caribbean.

For Christian, a fantastic charter goes far beyond seamless navigation—it’s about crafting unforgettable moments for his guests. Whether that means uncovering hidden snorkeling spots, catching the ultimate sunset, guiding you to the best local beach bars, or sharing stories over a well-earned sundowner, he thrives on creating effortless, memorable experiences.

An adventurer at heart, Christian is currently completing his Divemaster qualification, eager to guide guests above and below the surface. Outside of chartering, his passions range from solo motorbike journeys and hiking to music, having earned a gold medal at the World Choir Championship.

Warm, easy-going, and naturally cool under pressure, Christian combines meticulous operational expertise with a lighthearted, can-do spirit. With Christian at the helm—and a fresh cup of coffee in hand—guests and brokers alike can look forward to a relaxed, beautifully tailored, and truly exceptional charter experience.

Meet Chef Xander

Growing up in South Africa, some of Xander’s happiest memories were made in the kitchen. He spent countless hours cooking and baking alongside his mother and grandmother, watching, learning, and slowly developing a love for food that he didn’t realize would one day become such a big part of his life. Those moments taught him that food is about far more than simply following a recipe — it’s about love, family, tradition, and the memories created around a table.

After completing his Diploma in Hospitality Management, Xander knew he wanted to take his passion for food further and show others what food truly is about.

For Xander, being a chef is about so much more than creating beautiful or delicious dishes. It’s about creating an experience. It’s about understanding the people sitting around the table, bringing them together through food, and turning an ordinary meal into something they will remember long after the plate has been cleared.

He believes some of the best memories in life happen around a table — through the conversations, the laughter, the stories, and the little moments shared over good food and a drink.

Every dish Xander creates carries a little piece of where he came from, what he’s learned, and how far his journey has taken him. From cooking in his mother and grandmother’s kitchen in South Africa to creating meals on the open ocean, he is incredibly grateful for the path that brought him here. Above all, Xander’s ultimate goal is to share that lifelong enthusiasm directly with every guest who steps aboard. By carefully tailoring each menu to their preferences and delivering warm, thoughtful service in the galley, he strives to turn every meal into a highlight of their charter—ensuring they leave with not just wonderful flavors, but an overall memorable holiday experience.

BREAKFAST

• Tropical fruit platter, Granola and yogurts, freshly baked Croissants.
• Avocado toast and poached eggs, fresh pineapple and papaya.
• Pancakes with berries and maple syrup, bacon and sausages.
• Eggs Benedict with smoked salmon and fresh melon and passion fruit. 
• Breakfast burritos with fresh watermelon and pineapple.
• Banana bread with yogurt parfaits.
• Baked omelet with toppings with smoked salmon dip and bagels.

LUNCH

• Grilled Mahi-Mahi with mango salsa.
• Mediterranean mezze with greek salad.
• Lobster rolls on brioche buns with salad.
• Coconut chicken curry with roti and white rice.
• Grilled shrimp skewers and local fish, corn on the cob with baked potatoes. 
• Spinach & Ricotta ravioli with sage butter sauce with a mix green salad.
• Tuna niscoise salad with fresh baked beer bread.
• Tuna Poke ball
• Ribs and corn with potato salad

APPETISERS

• Watermelon feta salad with balsamic glaze.
• Caramelized onion and Brie cheese tarts.
• Butternut squash soup with fresh bread.
• Egg plant stack with Tomato and mozzarella and cheddar cheese. 
• Caprese salad
• Mussels with white wine sauce with sliced bread
• Shrimp and herb risotto

DINNER

• Seared tuna with sesame crust with wasabi mashed potatoes
• Grilled filet mignon with two way potatoes with vegetables 
• Stuffed chicken roll with spinach and feta and blueberries
• Rack of lamb with mint yogurt sauce with couscous and apricots and almonds 
• Dijon mustard pork tenderloin with Brussel sprouts
• Seafood pasta
• Surf and turf: Shrimp & Beef tenderloin

DESSERTS

• Milktart
• Crème brûlée
• Tiramisu
• Cheese cake with berry compote 
• Chocolate tart with pecan nuts 
• Chocolate lava cake
• Carrot cheesecake
• Keylime tart