Rotational Captain, Jonathan Crews 

4th November 2026-31st January 2027

26th March-21st May 2027

Australian/South African 
Jonathan grew up in a family of avid sailors and developed a love for the ocean from an early age. After becoming a Commercial Captain in 2016, he began his professional career in the Mediterranean and has since accumulated over a decade of experience cruising some of the world’s most spectacular destinations.

Throughout his career, Jonathan has worked aboard a variety of catamarans and monohulls in private, charter and delivery capacities, with extensive cruising experience throughout the Mediterranean, Caribbean, Pacific and Southeast Asia. For the past five years, he has been based predominantly in the British Virgin Islands, captaining busy charter catamarans and developing an exceptional knowledge of the region.

Jonathan is a confident and hands-on Captain who places great importance on safety, professionalism and creating a relaxed atmosphere onboard. Naturally sociable and adventurous, he enjoys getting to know his guests and tailoring each trip to their interests, whether that means discovering a secluded anchorage, enjoying a day of watersports or simply finding the perfect spot to unwind. He takes great pride in his vessel and crew and strives to ensure guests feel comfortable, well looked after and in safe hands from the moment they step onboard.

Rotational Captain Will Morgan

30th January-27th March 2027

20th May-15th July 2027

United Kingdom

With a lifelong connection to the sea, Captain Will Morgan combines calm leadership, technical expertise and discreet, highly attentive service to deliver exceptional charter experiences. Having grown up around boats in the South West of England where he developed his sailing experience from an early age through dinghy and cruiser sailing, various watersports and a practical understanding of maintenance.

With over 15yr in the Yachting industry Will is particularly experienced on larger sailing yachts and multihulls, where his composed, hands-on approach ensures the vessel operates safely, efficiently and to the highest standards ensuring guests can enjoy complete comfort and confidence on board.

Safety is central to Will’s command. He leads by example, maintains clear communication and fosters a professional, cohesive crew environment. His calm decision-making and thorough preparation provide a reassuring foundation for every voyage, while his approachable manner ensures the atmosphere on board remains relaxed and welcoming.

For Will, a successful charter is defined by the quality of the experience as much as the smooth operation of the yacht. He takes time to understand each guest’s preferences and enjoys creating bespoke days on the water, from sailing through open seas and discovering secluded anchorages to exploring by tender, enjoying watersports or simply relaxing in an idyllic bay. With a deep knowledge of life on the water and a genuine appreciation for privacy, he ensures every detail is thoughtfully considered without ever feeling intrusive.

His aim is to provide an effortless charter experience in which guests are free to relax, explore and enjoy their surroundings, confident that every aspect of their time on board is being managed with discretion, care and professionalism.

Rotational Stewardess Tracy Shepherd 

4th November 2026-31st January 2027

26th March-21st May 2027

Australian 

I grew up in the South West of Australia, surrounded by some of the country’s most beautiful coastlines. Tracy developed a love of the ocean and outdoors from an early age. 

Before entering the yachting industry, Tracy spent eight years working in hospitality working in restaurants and cafes throughout Australia. Tracy’s attention to detail and love of creating memorable experiences made yachting a natural progression. After being introduced to sailing yachts in 2020, Tracy began her career at sea and has since spent several years working aboard busy charter catamarans throughout the Caribbean and beyond. 

Tracy brings a calm, organized and thoughtful approach to life onboard. She takes pride in anticipating the little things that make the guest experience feel effortless, from personalized service to creating a relaxed and welcoming atmosphere. For Tracy, the most rewarding part of yachting is meeting people from around the world and helping turn their time aboard into memories they will carry long after they leave.

When she isn’t working, Tracy is happiest outdoors and around the water, whether sailing, diving, hiking, horse riding, playing tennis or exploring new places. 

Rotational Stewardess Sarah Buttery

30th January-27th March 2027

20th May-15th July 2027

 South African/New Zealand 

Sarah was born in sunny Durban, South Africa. Sarah immigrated with her family to the City of Sails, Auckland, New Zealand, as a young teenager. Growing up surrounded by the ocean, she developed a natural love for the sea, adventure, travel, and connecting with people—passions that ultimately led her to a career in yachting.

With over 15 years of experience in the yachting industry and on private islands, Sarah brings extensive knowledge, professionalism, and a genuine passion for hospitality to her role. She takes great pride in anticipating guests’ needs and ensuring every detail is thoughtfully taken care of, creating a relaxed, personalized, and memorable experience on board.

Before joining S/Y Endless Horizon, Sarah gained extensive experience aboard both motor and sailing yachts, travelling throughout the Mediterranean, Caribbean, United States, Central America, and the South Pacific. Her international experience has given her a deep appreciation for different cultures and a natural ability to connect with guests from around the world.

Away from yachting, Sarah enjoys travelling, yoga, hiking, and discovering new destinations and cultures. She particularly enjoys immersing herself in local communities, volunteering, and giving back when the opportunity arises.

With her warm personality, adventurous spirit, and genuine passion for people and the ocean, Sarah is dedicated to ensuring every guest enjoys an exceptional and unforgettable time aboard S/Y Endless Horizon.

First mate/Deckhand Bradley Clarke 

Australian 

Growing up exploring the Great Barrier Reef and the tropical waters of North Queensland, Brad developed a strong connection to the ocean from an early age. This naturally grew into a passion for boats and ultimately led to pursuing a career in yachting.

Brad began working on boats in Australia over five years ago and has since gained experience across a diverse range of vessels, including motor yachts and sailing yachts in private, charter and commercial operations.

Alongside practical experience at sea, Brad recently completed a four-year Marine Mechanical Technology qualification, giving him a strong technical and mechanical background to complement his deck and yachting experience. Brad enjoys being hands-on, solving problems and continually developing his skills both on deck and behind the scenes.

Chef Isabella Duffy

South African

At 29 Isabella has spent the last five years navigating luxury yachting and global gastronomy, translating her life growing up between South Africa, China, and the UK into unforgettable culinary experiences at sea. 

Trained at Le Cordon Bleu London, Isabella’s culinary style bridges two distinct worlds: vibrant stylish Eastern Mediterranean family-style feasts designed for sharing, and refined Asian-French fusion fine dining crafted for intimate, high-end dinners. Having catered to discerning clientele across the Mediterranean, South Africa, and the Middle East, Isabella’s true passion lies in exploring local food cultures, connecting with people, and telling stories through thoughtfully sourced expressive dishes that feel as effortless as they are sophisticated.

Yacht Charter 3 Course Dinner 

Isabella Duffy

▯Mediterranean Dinner Menu 1

Starter

Seared Scallops with Saffron Cauliflower Purée

Caramelized scallops served over saffron cauliflower purée with toasted pine nuts, golden raisins, and citrus infused olive oil.

Main Course

Grilled Sea Bass with Mediterranean Herb Salsa

Grilled sea bass finished with parsley, mint, capers, lemon, and olive oil. Served with roasted baby potatoes, blistered cherry tomatoes, and charred asparagus.

Dessert

Orange Blossom Panna Cotta

Panna cotta infused with orange blossom water, topped with pistachio crumble and honey-roasted figs.

▯Mediterranean Dinner Menu 2

Starter

Roasted Red Pepper & Tomato Soup with Basil Oil

Silky roasted red pepper and tomato soup finished with basil oil, served with grilled sourdough crostini and whipped feta.

Main Course

Pan Roasted Chicken with Lemon Orzo & Mediterranean Vegetables

Thyme and garlic marinated crispy chicken breast served with orzo pasta tossed with lemon zest, olive oil, parsley, and feta. Accompanied by a classic ratatouille.

Dessert

Pistachio & Honey Semifreddo

Light frozen Italian dessert with toasted pistachios, honey, and orange zest.

▯Italian Dinner Menu

Starter

Burrata with Heirloom Tomatoes & Basil Oil

Creamy burrata served with marinated heirloom tomatoes, basil oil, and warm focaccia, finished with aged balsamic.

Main Course

Lobster Linguine

Fresh linguine tossed with succulent lobster in a light garlic, white wine, and cherry tomato sauce with chili, lemon zest, and parsley.

Dessert

Classic Tiramisu

Espresso-soaked ladyfingers layered with mascarpone cream and grated dark chocolate.

▯Thai/French Dinner Menu 1

Starter

Spicy Tiger Prawn and Pomelo Salad

Sautéed tiger prawns, fresh pomelo segments with cilantro, served with toasted crushed peanuts with a lime and chili dressing.

Main

Pan Seared Red Snapper with Red Curry Beurre Blanc

Served over coconut jasmine rice and blanched tender-stem broccoli with crispy ginger and pickled red onion.

Dessert

Lemongrass Lemon Meringue Tarte

Crisp sable pastry filled with lemongrass infused lemon curd topped with torched Italian meringue.

▯Thai/French Dinner Menu 2

Starter

Seared tuna steak with sesame

Served with shaved cucumber and green adapted salad with crushed mint and fish-sauce champagne vinegar dressing.

Main

Beef Tenderloin with Panang Reduction

Pan seared beef fillet served over spiced scalloped potatoes with a Panang curry and red wine sauce reduction, served with crunchy mange tout and pickled carrots.

Dessert

Mango and Toasted Coconut Rice Pudding

Warm coconut milk rice pudding infused with kefir lime leaf served alongside mango slices, caramelized banana, toasted shaved coconut and flakey salt.

Updated August 2026

 
by Chef Ulrika
Breakfast samples
Breakfast sample 1 // Classic & Continental
Each morning begins with a vibrant spread of fresh fruit, homemade bread, an assortment of
juices, and freshly brewed co!ee and teas. Eggs prepared to your preference are always
available. Below are some examples of the breakfast o!erings you can enjoy onboard.
Freshly baked artisan sourdough, accompanied by butter, preserves, charcuterie, and fine
cheeses / Chia seed pudding, layered with house-made granola and a seasonal fruit
compote / Freshly baked pain au chocolat, warm from the oven / Immune booster shot of
ginger, turmeric, lemon, and coconut water with a hint of honey / Farm-fresh eggs, prepared to your preference

Breakfast sample 2 // Artisan bagel spread
Sourdough bagels with assorted spreads and toppings, served with eggs to order
/ Yogurt parfait with homemade granola and seasonal berries / French crêpes with a
selection of sweet accompaniments

Breakfast sample 3 // Viva Mexico
Breakfast burritos with beans, scrambled eggs, pico de gallo, avocado, and optional hot
sauce / Tropical fruit smoothies with seasonal produce and optional protein boost /
Cinnamon–sugar churro wa"es with chocolate sauce, strawberries, and freshly whipped cream

Breakfast sample 4 // Brunch delights
Avocado toast on toasted homemade sourdough, layered with ricotta, fresh avocado, a
poached egg, grated Parmesan, and pickled red onions / Smoothie bowls with açaí,
banana, seasonal berries, peanut butter, and a sprinkle of house-made granola / Almond &
white chocolate pastry braid

Breakfast sample 5 // Signature staples
Eggs Benedict on toasted house-made sourdough, layered with fresh greens, avocado, and
tomato, topped with a poached egg, homemade hollandaise, and crispy prosciutto /
Yogurt parfait with house-made granola and seasonal berries / Flu!y pancakes with berry
compote and a drizzle of maple syrup

Breakfast sample 6 // Energizer breakfast
Quinoa breakfast bowl with Italian-style tomato sugo, sautéed spinach and mushrooms,
layered with protein-rich quinoa, finished with feta crumble and a poached egg, served
with homemade sourdough / Overnight oats with chia seeds and goji berries, accompanied
by apple compote and a sprinkle of homemade granola / Sugar-free banana mu#ns, a
wholesome treat for a naturally sweet start / Revitalising wellness shot with pineapple,
blueberry, lemon, mint, ginger and coconut water

Lunch samples
Lunch sample 1 // Stone fired flatbreads & fresh plates

Lunch sample 2 // From the Côte d’Azur
Dishes are presented either family-style or individually plated, tailored to your preference
and the occasion.
Homemade flatbreads fired in a pizza oven. Wild mushrooms, caramelixed onions, thyme,
ricotta / Cherry tomatoes, burrata, chili oil, basil / Goat cheese, caramelized onions, arugula
/ Tuna carpaccio / Seasonal side salad
Tuna nicoise salad, a French classic with a twist. Seared tuna, oven roasted potatoes, boiled
eggs, cherry tomatoes, green beans, cucumber, radish, olives / Homemade sourdough with
olive oil and balsamic

Lunch sample 3 // East meets West, best rated burgers
Homemade steamed rice buns, Teriyaki wagyu beef burgers, yuzu aioli, pickled asian slaw /
crispy fried french fries / seasonal side salad with an Asian vinegraitte

Lunch sample 4 // Steak & crispy fish tacos
Marinated grilled steak cooked to your liking, thinly sliced, freshly made chimichurri with a
little bit of spice, pico de gallo, seasonal greens, topped with micro greens / Crispy fried
grouper tacos / Corn ribs with harissa yogurt and herbs / Freshly made guacamole and nachos

Lunch sample 5 // Island inspiried shrimp salad
Pineapple–cucumber gazpacho with chili / Blackened shrimp skewers / Mango salsa with
chili and lime / Mango lime avocado salad / Charred corn and black bean salad / Crispy plantains

Lunch sample 6 // Inspiration from the Ionian coast
Chicken souvlaki skewers / Homemade fresh pita bread fired in a pizza oven/ Crispy zucchini
fritters / Tzatziki and yogurt dip / Greek side salad, cherry tomatoes, cucumber, red onion,
kalamata olives, feta

Dinner samples
Dinner sample 1 // Latin American inspiration
Meals are typically presented as a plated three-course experience, with service adapted to
the occasion. Each menu is thoughtfully tailored to your preferences, with Chef Ulrika
favouring the use of local, seasonal produce.
Freshly baked pillowy so$ pan de yuca with banana butter / Chilean–Ecuadorian style
ceviche / Grilled ribeye steak with a smoky peri peri sauce, charred broccolini, and roasted
sweet potatoes, micro greens / Chocolate lava cake with fresh berries

Dinner sample 2 // Italian inspiration
A classic caprese made with fresh tomatoes, burrata, local greens and micro greens /
homemade fresh sourdough with a whipped browned butter / Homemade ravioli with local
lobster, lobster bisque, green oil, micro greens / Panna cotta made with seasonal fruit

Dinner sample 3 // Thai fusion
Mini chicken satay skewers with peanut sauce / Thai red coconut curry with chicken
dumplings, tiger prawns, homemade noodles, seasonal veg / Homemade Thai tea ice
cream served with a drizzle of sweetened condensed milk

Dinner sample 4 // Steak night
Garlic butter prawns with herb oil on crispy crostini / Filet mignon cooked to your liking served
with oven roasted potatoes, creamy mushroom sauce and seasonal vegetables / A classic
that never disappoints, crème brülée

Dinner sample 5 // Asian and mediterranean fusion
Mussles in a creamy miso broth served with toasted homemade garlic bread / Catch of the
day, skin crispy fried, cilantro lemongrass coconut sauce, green oil, served with steaming
coconut rice, bok choy / Matcha tiramisu

Dinner sample 6 // Land and sea menu
Seared scallops with cauliflower purée, green oil and micro greens / Lamb chops cooked to
your liking, roasted vegetables, whipped ricotta and fresh salsa verde, arugula / Lemon tart
with torched Italian meringue

(Updated September 2025)