Rubrio was fortunate to have grown up in the beautiful island of Madeira, surrounded by both sea and mountains. He was raised on sailing boats and developed a passion for everything both above and below the ocean’s surface, at a young age.
As a water sports enthusiast, he explored all aspects of sailing from professional racing to cruising slowly around the world. He then went on to motor yachts and ran vessels ranging from small power boats and monohulls to large super yachts. Rubrio now has over 25 years of professional captain and commercial charter experience. He is dynamic, sporty, a lover of animals, is easy going and always enters the room with a smile and leaves charter guests with an experience to last a lifetime.


Liza’s love for sailing started at a young age, spending summers on her parents’ sailboat in the Netherlands where she was born and raised. With her two brothers, she spent much of her free time doing adventure sports, either on the water or mountain climbing. Throughout her student years in Amsterdam and Greece, she worked in various hospitality jobs. After obtaining her Master’s degree, she started a 10-year corporate career as a Customer Experience Manager, consulting multinationals on how to create memorable experiences for their customers. After working as a chef on several owner charters in the Mediterranean and working as a crew chef on an Atlantic Crossing, Liza not only fell in love with the Virgin Islands but she also learned how much she loves creating memorable experiences through her food. She is a true believer that the way to people’s hearts is through their stomachs. After working as a sous-chef in the 2024 summer season in the Mediterranean and her Yacht Chef culinary training in London, she is excited to start the next charter season in the Caribbean.



Captain Rubrio Joao Fernandes Basilio

Qualifications

STCW 10 | May ‘24
Marine Engineering Systems course | Lloyd’s Maritime Institute | Feb ‘22
ASA Sailing Instructor 205 | April ‘17
GMDSS License A1, A2 | Nov ’16
Singapore Powered Pleasure Craft Driving License (PPCDL) | June ‘15
Rescue Diver (PADI) | July ‘14
Divemaster (PADI) | July ’14
Coach Certificate | European, Portuguese Sailing Federation | May ‘13
Emergency First Response, First Aid (PADI) | Oct ‘10
Patrão de Alto Mar | Portuguese license Ocean Sailing, 24m, unlimited distance | Dec ’09
RYA/MCA Yachtmaster Offshore (commercially endorsed) | Dec ‘09
RYA/MCA Short Range Certificate | Dec ’09
Enriched Air Diver Nitroc (PADI) | Dec ’08


Chef Liza Marieke Ter Meer

Qualifications

Level 2 Food & Hygiene| Yachtie Careers | May ’24
ENG Medical 1| April ’24
ASA 101 – Basic Keelboat Sailing Certification | American Sailing Association | January ‘24
ASA 103 – Basic Coastal Cruising Certification | American Sailing Association | January ‘24
ASA 104 – Bareboat Cruising Course Certification | American Sailing Association | January ‘24

Booked Courses for Spring Summer 2024

Yacht chef course | Ashburton Chef’s Academy | August ’24
Culinary RX Cooking & Nutrition | Rouxbe| July ‘24
Seafood Literacy | Rouxbe| July ‘24
STCW 10 | May ‘24

<b>Crew fully vaccinated<b/>

Respite At Sea Sample Menu by Chef Liza

BREAKFAST

Traditional eggs benedict with hollandaise sauce on English muffins,with a choice of bacon, spinach or Norwegian smoked salmon
              Egg frittata with bacon and burrata, basil olive oil and aragula              

 Build your own bagel bar with all the fixings

                                           Captain’s boat-made sourdough with avocado mash and poached eggs

Shakshuka with feta and fresh pita bread

Scrambled eggs, bacon and sourdough toast with mushrooms and spinach

Turkish poached eggs on herb yoghurt and spiced butter

 

LUNCH

Poke bowl with ahi tuna, mango, edamame, wakame, avocado and spicy mayo

Mexican pulled beef barbacoa tacos on boat-made tortillas

Maryland style crab cakes with a fresh green salad

Chinese steamed bao buns with sweet and spicy chicken with a side of Asian cucumber salad with sesame oil dressing

Traditional local caught fish burgers with tartar sauce and coleslaw

Healthy buddha bowl with grilled chicken, quinoa, houmous, feta and muhammara

Shrimp zucchini spaghetti on an avocado pesto sauce

 

APPETIZERS

Grilled scallops in a garlic herb butter

Chef’s charcuterie board with salami, prosciutto, cheeses, a spread of breads and crackers, honey and jam, grapes, and olives

Dehydrated apple slices with goat cheese coated in walnuts

Tuna tataki bites in fried rice paper cups

Bruleed fig gruyere cheese bites

Local caught mahi ceviche served in cocktail glass

Grilled peach with parma ham and mozzarella skewer

MAIN COURSE

Seared cod fish with smoked red pepper puree, samphire, black olive crumb

Proscuitto and boursin stuffed chicken with terragon beurre blanc

Crispy skinned snapper on citrus and fennel salad

Filet mignon with red wine sauce, cauliflower puree, red onion compote, broccolini

Lamb chops served with chimichurri, green asparagus and crispy stacked potato

Jerk spiced mahi mahi with coconut rice, mango salsa, plantain chip

Risotto with scallops, leek and shrimp infused oil

 

DESSERT

Classic Key lime pie with merengue and lime curd

Caribbean rum cake with bananas foster

Salted dark chocolate tart topped with honeycomb crumb

Thai mango sticky rice

Traditional Madeiran passion fruit mousse

Mini pavlovas on rum infused grilled pineapple with coconut cream

Lemon tiramisu with boat-made limoncello shot