Paco Montaner (Captain):

Born and raised in the East coast of Puerto Rico, Captain Francisco, “Paco” as most know him, has been sailing the Caribbean waters from an early age. Since 2008, he has been the Captain of charter vessels in locations such as the USVI, BVI, Bahamas, Mexico, and even New England.

Paco wears many hats as his maritime experience has taken him from sewing canvas sails, rigging, and fiberglass construction, to working onboard commercial tugs and barges, and performing offshore crossings ever since his early 20’s. Sailing over 50,000 nautical miles over the years, he discovered one of his most fulfilling experiences as Captain onboard a 171’ Tall Ship Schooner charter vessel. Since then, Paco has followed this career path further, seeking more intimate capacities where charters can be personalized to each group.

As a graduate from the University of South Florida and alway avid to learn more, he continually upgrades his maritime skills in attending the Maritime Professional Training Institute of Florida. His extreme interest in the wonderful world of sailing is reflected in his chartering service as Paco thrives off of sharing these experiences with guests who likewise dream of cruising in the Caribbean.

------------

Chef Hakim Tejada:

Chef Hakim is 28 years old and hails from San Juan, PR. He has been professionally cooking for 12 years and on yachts for the last 4 years. He loves telling stories with his food and is very inspired by his travels. He is constantly incorporating lessons learned from his travels into his dishes to bring guests a unique and unforgettable culinary experience. Chef Hakim looks forward to having you on board!

------------

Julianna Rodriguez (Stewardess/ First Mate):

A local since birth to Puerto Rico, Julianna has an innate passion for sailing and sharing the beauty of the Caribbean with others. She also holds her 100 Captain's license and has over a decade of experience working on luxury charter vessels. With a First Mate that is also a qualified Captain, boat handing is seamless and opportunities for water sports are unlimited!

Julianna spends as much time enjoying activity and entertaining above the water as she does underwater. As a PADI rescue diver with a Bachelor's degree in Coastal Marine Biology, she connects guests to the natural wonders beneath the surface. Guests can simply be "wowed" with the visuals of dive experiences or take home some nuggets of knowledge if they are keen to learn more.

Always eager to make her own travels across the globe during her time off, there is still such a strong connection between Julianna and her love for the waters she grew up around. When she's not sailing for work, she absolutely loves sailing for pleasure-- a true sailor at heart!

Welcome Meal:

•  Shrimp and mango ceviche, served with fresh avocado and plantain chips.
•  Beef empanadas
•  Jamaican Jerk Chicken wings with blue cheese dressing, carrots, and celery

Breakfast:

Eggs Benedict - English muffin, Canadian bacon, poached egg, tomato, avocado, arugula with a lime hollandaise sauce. Served with fresh fruit, and parfait.

Shakshuka - tomato sauce, garlic, onion, bell peppers, red beans, topped with goat cheese, avocado, red cabbage, and fresh herbs. Served with bread, cream cheese and blueberry Danish, bacon, fresh fruit, and parfait.

Frittata - Veggie frittata with goat cheese topped with fresh herbs, and avocado-Side roasted potatoes, bread, cream cheese and strawberry filled Danish, sausage, fresh fruit, and parfait.

Berry French Toast bake - Cinnamon French toast with blueberries topped with cream cheese icing, and served with scrambled eggs, sausage, fresh fruit, and parfait.

Croissant Egg Sandwich - Fried egg, bacon, tomato, cheddar, avocado and Arugula. Served with country potatoes, fresh fruit, parfaits, and banana muffins.

Bagel Bar - cream cheese, smoked salmon, lemons, jams, Nutella , avocado, tomatoes, cucumber, red onion, sunny side up eggs and bacon. -Side fresh fruit and parfaits

Lunch:

Mediterranean Chicken Kabobs - Served with a fresh chickpea salad, roasted vegetables, saffron rice, hummus, tabouli salad, and Tzatziki sauce.

Steak Cobb salad with balsamic vinaigrette dressing - Deep green salad with cherry tomatoes, cucumber, corn, red onion, blue cheese and lemon zest. Served with fresh olive rosemary bread.

Pulled pork sliders with pineapple slaw - Served with pickles, chips and fresh watermelon.

Grilled Salmon Quinoa Salad with seasonal roasted vegetables, spinach, and feta cheese. Topped with a lemon dill honey mustard vinaigrette dressing.

Mediterranean Falafel Bowl - falafel, served with Tri colored quinoa, pickled red bell pepper, fresh salad, tomatoes, cucumber, feta cheese, olives and a choice of fresh lemon tahini dressing or yogurt sauce. Served with a side of fresh pita bread.

Honey Chili Lime Mahi Mahi - Served white jasmine rice, broccoli and fresh mango salsa.

Dinner:

Herb Crusted Red Snapper with a Lime Margarita Sauce - served garlic mash potatoes and asparagus.

Spicy Tuna Poke Bowls - chunks of fresh yellow fin tuna, avocado, cucumber, purple cabbage,s haved

carrots, red bell pepper, mango, topped with spicy mayo, scallions, and cilantro. Served on a bed of steamed sushi rice and a side of miso soup.

Mexican Creamy Chipotle Enchiladas - chicken enchiladas with a Creamy Chipotle sauce, topped with Pickled red onion, feta cheese, cilantro, and fresh crema. Served with Spanish rice, black beans and street corn.

Green Goddess Chicken - seasoned grilled chicken thighs, served with cilantro lime white rice, black beans, deep green salad, and avocado lime dressing.

Baked Rosemary, Lemon, Garlic Sea Bass - Served with truffle mushroom pasta, deep green garden salad, and fresh garlic bread.

Sweet and Sticky Slow Roasted Korean Beef - sauteed vegetables, rice noodles, topped with cabbage, fresh cilantro and sesame seeds.

Dessert:

Mini key lime pie cheesecake with lime zest and whipped cream.

Brownie sundae with whipped cream and fresh strawberries.

Cinnamon sugar mini churros balls served with warm chocolate and caramel sauce.

Flan topped fresh mango and kiwi.

Classic apple crumble, topped with soft cinnamon apples and granola. Served with vanilla bean ice cream.

Mini Blueberry Compote and Mascarpone Cheesecake