Captain Sean
Captain Sean discovered a love for the ocean at an early age while sailing with his father, setting the course for a lifelong connection to the sea. After a brief time away from the water, he returned to sailing in the San Francisco Bay, where he quickly immersed himself in both racing and charter work.

Since 2018, he has worked with USA76, a former America’s Cup IACC yacht, gaining invaluable experience aboard one of the sport’s most iconic vessels. His maritime background also includes commercial fishing in Alaska, sport fish guiding, and time aboard large private yachts. He later served as both Maintenance Director and Captain for a pair of Santa Cruz 70s in Monterey Bay, where he spent two years overseeing operations and delivering unforgettable sailing experiences.

Now based in the Caribbean, Captain Sean brings his expertise, enthusiasm, and easygoing nature to every charter. He holds a 100 Ton Near Coastal Master License with STCW, Sail, and Assistance Towing endorsements, and places the highest priority on safety, service, and guest enjoyment. His philosophy as a captain is simple: create a fun, relaxed atmosphere where everyone can laugh, connect, and fully embrace the beauty and adventure of island life.


Chef Jessa
Born in Colorado and raised in Texas, Chef Jessa has always held a deep appreciation for both food and nature. Though she grew up in the city, her family’s annual trips to the beach and mountains sparked a lifelong love for travel and the great outdoors. After earning her degree in Psychology from Texas State University, Jessa spent several years working in Human Resources—until a bold decision changed the course of her life. She left the corporate world behind to pursue a more adventurous, ocean-based lifestyle, and in 2017, she launched her career as a professional yacht chef in Croatia.

Since then, Jessa’s culinary journey has taken her around the world, allowing her to live and work in remarkable destinations across Europe, Asia, Africa, Australia, and the Caribbean. One of her greatest joys while traveling is experiencing diverse cultures and cuisines, and she thoughtfully incorporates those global influences into her menus—blending bold flavors with fresh, wholesome ingredients.

After first sailing in the Virgin Islands in late 2018, Jessa instantly fell in love with the Caribbean and knew she had found her new home. Over the past seven years, she has been based in the US and British Virgin Islands, working aboard private charters and delighting guests from all over the world with her creative and flavorful dishes.

Jessa holds a Level 2 Certification in Culinary Arts, a 50-Ton United States Coast Guard Captain’s License, and a 200-Hour Yoga Teacher Training Certificate. Her diverse skill set reflects her passion for personal growth and holistic living—both of which shine through in her approach to hospitality.

When she’s not in the galley, Jessa enjoys hiking, snorkeling, scuba diving, reading, practicing yoga, and most of all, curating delicious meals for her loved ones and guests. She is especially passionate about cooking with local seafood, believing there’s something truly special about serving dishes sourced from the very waters you’re sailing through.

On board NENNE, Chef Jessa is committed to creating a vibrant culinary experience tailored to your preferences. She has extensive experience accommodating dietary restrictions and food allergies and will work closely with your group to design the perfect menu for your week. With Jessa in the galley, every meal is crafted with care, creativity, and the spirit of sharing.

DAY BREAK
French Toast Casserole
Baked French toast served with freshly whipped cream and berry coulis.

Huevos Rancheros
Ranchero sauce, fried egg, spicy black bean spread, guacamole, homemade salsa, and smoky chorizo.

Smoothie Bowls
Choice of almond or peanut butter with fresh fruit, banana, chia, flax, and hemp seeds, drizzled with local honey.

Baked Egg, Vegetable & Goat Cheese Frittata
Served with rosemary roasted potatoes.

Smashed Avocado Toast
Topped with poached egg, bacon, arugula, heirloom tomatoes, and homemade hollandaise sauce.

Crispy Zucchini Fritters
Topped with fried egg, bacon, and homemade onion jam.

Homemade Bagel Bar
Served with smoked salmon, eggs your way, capers, assorted vegetables, and cream cheese.

 

MIDDAY
Mahi Mahi Tacos
Freshly fried mahi served in warm corn tortillas with cilantro-lime cabbage slaw, avocado, mango jalapeño salsa, and a side of black beans & wild rice.

Sesame-Crusted Tuna Poke Bowls
Seared tuna over coconut rice with cucumber, carrots, pickled ginger, edamame, wakame, mango, and spicy mayo.

Quinoa Eggplant Salad
Grilled eggplant over quinoa with arugula, red onion, roasted walnuts, and cranberries, drizzled with balsamic glaze and olive oil.

Blackened Chicken Caesar Salad
Homemade tangy Caesar dressing with crispy bacon, boiled egg, cherry tomatoes, and a side of fresh bread.

Mediterranean Spread
Lamb koftas, Greek-style chicken kebabs, roasted peppers, fresh pita, homemade tzatziki and hummus, and watermelon-mint-feta salad.

Maryland Crab Cakes
Served over fresh arugula and tomato salad with homemade spicy remoulade.

Salmon Soba Noodle Salad
Asian cabbage slaw with toasted almonds, cilantro, and homemade peanut sauce.

 

HORS D’OEUVRES
Prosciutto & Fig Crostinis
With burrata, fresh basil, and honey drizzle.

Buffalo Chicken Dip
Served with chips, celery, carrots, cauliflower, and broccoli.

Banh Mi Bites
Cucumber, cilantro, carrot, pancetta, hoisin sauce, and sesame seeds.

Charcuterie Board
Assorted cheeses and meats with accompaniments.

Fresh Mahi Mahi Ceviche
Served with tortilla chips.

Tostones
Crispy fried plantains with homemade sour cream cilantro sauce.

Vegetable & Pork Gyoza
Pan-fried dumplings with sweet chili sauce.

 

MAIN
Homemade Gnocchi
Italian herb sauce with sausage, served with garlic bread and mozzarella-basil-tomato salad.

Blackened Mahi Mahi
Over coconut lime rice with roasted broccolini, mango cilantro salsa, and curry mayo.

Oven-Roasted Lamb Chops
Drizzled with mint garlic sauce, rustic mashed potatoes, and Dijon roasted Brussels sprouts.

Butter-Seared Scallops
Served with quinoa-apple salad and butternut squash purée.

Filet Mignon
With mushroom red wine reduction, fried onions, and cracked pepper Hasselback potatoes.

Mozzarella-Stuffed Pork Tenderloin
Over purple cauliflower purée with lemon butter green beans.

Pan-Seared Atlantic Salmon
With creamy mushroom, truffle, and parmesan risotto.

 

DESSERT
Key Lime Pie
Homemade pie topped with fresh whipped cream.

Spiced Apple Crumble
Served warm with vanilla bean ice cream.

Pavlova
Crisp meringue topped with fresh berries.

Macadamia-Crusted Grilled Pineapple
Served with coconut whipped cream.

Dark Chocolate Salted Almond Tart
Rich tart with a hint of sea salt.

Lemon & Olive Oil Cake
Moist citrus cake with delicate olive oil flavor.