Captain Matt Neidlinger 
Hi, I’m Matt—and I’m looking forward to welcoming you aboard. Before we meet in person, let me share a bit about my journey. I grew up on the Mississippi River in northwestern Illinois, where boating, water-skiing, and fishing were part of everyday life. My parents instilled in me 
a deep respect for the water from an early age, and that connection has shaped everything since. 

In 2005, I took a charter vacation in the British Virgin Islands—and it changed everything. The beauty of the Caribbean, the rhythm of life on the water, and the joy of sharing it with others sparked something permanent. Just a year later, I moved to the islands and began 
my career as a mate aboard a charter catamaran. Twenty one years later, I’m still doing what I love. I’ve had the privilege of chartering throughout the Bahamas and the eastern Caribbean, and today, I’m proud to welcome guests aboard the Mother Ocean. Whether you’re eager to dive, paddle, snorkel, hike—or simply relax and soak in the scenery—I’m here to help you make the most of every moment.
I hold a 200-ton US Coast Guard License, am a certified ASA Sailing Instructor, and a PADI Divemaster. More than anything, I’m passionate aboutcreating unforgettable experiences on the water.

Chef Kari Compson 
After more than two decades in corporate America, I traded boardrooms for blue water and never looked back. My journey into yachting began with a charter in the Grenadines, and that experience lit a fire in me. I earned my STCW certification and dove headfirst into the world of crewed charters, working in the Grenadines, Virgin Islands, and the Bahamas. My first chef role was aboard a large motor yacht, but I quickly realized my heart belonged 
to smaller boats—where I could connect directly with guests and craft meals that truly elevate their experience. My cooking reflects my adventurous spirit and deep love for life on the water. I focus on fresh, wholesome ingredients and love weaving local flavors into every dish. I also understand the importance of dietary needs—having a food allergy myself—and I take great care to tailor menus to each guest’s preferences. 
When I’m not in the galley, you’ll find me snorkeling, hiking, paddle boarding, or swimming in the turquoise waters. I can’t wait to welcome you aboard Mother Ocean and share the flavors, sights, and serenity that make this lifestyle so unforgettable.

Mate and Dive Master Kelly Jastremski

Breakfast

•Spring Vegetable Frittata w/goat cheese, fresh vegetables and herbs with Greek yogurt parfait
•Avocado and tomato egg scramble with fresh cilantro and homestyle caramelized onion potatoes
•BLTAE - Bacon, lettuce, tomato, avocado and fried egg sandwich with spicy mayo served on fresh sourdough with citrus brown sugar marinated fruit salad
•Stuffed French toast with Raspberry compote and cream, fresh tropical fruit and crispy bacon
•Breakfast Banana Split: Yogurt covered in fresh mixed berries and slivered almonds served in a banana boat and drizzled with honey and cinnamon

Lunch

•Chipotle Shrimp and chicken tacos with fresh pico de gallo and cilantro, black bean salad with corn, avocado and lime juice
•Grilled skirt steak with cherry balsamic sauce, served with a warm spinach, mushroom and pine nut salad
•Seared yellowfin tuna with cherry tomatoes, cucumber, scallions, avocado and spicy sriracha mayo, served over a bed of brown rice
•Blueberry and barrel aged Feta salad, tiny lettuces, cornbread cracker, pistachios, and lemon curd dressing
•Farro salad with pine nuts, blueberries, peaches, spinach and basil, tossed with a honey vinegarette

Dinner:

•Slow roasted salmon marinated in honey, ginger, lime and Dijon vinegarette over creamy coconut lime rice with roasted spring vegetables
•Grilled snapper with blended Caribbean spices, citrus and fresh mint served with roasted pineapple salad and herbed cous cous
•Swordfish with champagne beurre blanc, roasted asparagus and citrus infused farro
•Bourbon Brown Sugar smoked pork loin over mashed sweet potatoes and roasted zucchini with lemon zest and sprinkled with parmesan
Filet medallions with garlic herb butter, rosemary roasted potatoes and sauteed almond haricots verts
•Roasted chicken breast smothered in a Mediterranean sauce - sun dried tomato, dill, capers, lemon, balsamic and olive oil, over a bed of lemon and parsley risotto and roasted rainbow vegetables

Appetizers:

•Creamy curried carrot ginger soup with parmesan croutons
•Caprese salad with toasted bread crisps
•Ceviche with guacamole and fresh tortilla chips
•Salmon bites with jerk seasoning and mango salsa
•Summer Charcuterie board with caramelized red wine onion dip

Desserts:

•Lemon curd pound cake with blueberry compote
•Vanilla crème Brulé with fresh raspberries
•Mini key lime tarts with whipped cream
•Boozy Chocolate Kahlua Cupcakes
•Blueberry lavender mini cheesecakes
•Chocolate Pavlova with whipped cream and passionfruit