Rubrio is a friendly professional captain who has been sailing for as long as he can remember. Being born on the beautiful island of Madeira, Portugal in a family of sailors, he has been on the water for most of his life. His career started in his teenage years as a sailing instructor while getting his Management and Logistics degree at the University of Portugal. He soon grew into a professional racing athlete, and sailed in several classes including the world championships and the 2012 Olympic campaign for Portugal. He has over 20 years of experience in the charter business and is passionate about providing guests with the holiday of their lives, which comes naturally to him.

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 a 10 year corporate career, she decided to change course and jump on a boat to cross the Atlantic, where she worked as a crew chef. This is when Liza not only fell in love with the Virgin Islands but also where she 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.

Rubrio and Liza met on Rubrio’s home island of Madeira. They soon realized they share the same passion for adventure, sailing, watersports, travelling and the ocean. Liza joined Rubrio on an Atlantic crossing and they worked one season in the Mediterranean on sailing yachts in Croatia, Spain, Italy and Montenegro. After that, they chartered in the British Virgin Islands together for a year.

Rubrio and Liza love to make their guests feel like home on True Story. This means a holiday tailored to your needs, whether your dream trip consists of exploring remote bays, barhopping at world famous bars, watersports, or anywhere in between, Rubrio and Liza got you covered! They love sharing their passion for food with their guests and are excited to introduce you to the best local produce and delicious homemade meals - a true gastronomic experience. They are looking forward to their next chapter on True Story and can not wait to welcome you aboard!

*This menu serves as a sample. Every charter, Liza will design a custom menu based on your preferences and dietary restrictions.

 

BREAKFAST

*All served with a fruit platter, yoghurt, granola & fresh sourdough

• •Brioche french toast with whipped mascarpone, fresh berries, warm maple and crispy bacon
• •Eggs benedict with gravlax salmon, hollandaise sauce and local microgreens
• •Homemade cinnamon rolls with cream cheese frosting
• •Spicy shakshuka with avocado, feta, local herbs and fresh sourdough bread
• •Coconut chia pudding with greek yoghurt, fresh fruit and toasted coconut
• •Make your own bagel board with fresh homemade bagels, smoked salmon cream cheese, boiled eggs, fresh arugula, tomato and cucumber
• •Pancakes with blueberry compote, vanilla chantilly, bacon and fresh berries 

LUNCH

• •Baja style blackened mahi mahi tacos with red pepper slaw, cilantro lime crema, mango pico de gallo, chipotle lime aioli, homemade pickled red onions
• •Med spread with lamb kofta kebabs, homemade pita, greek pearl couscous salad, tzatziki and houmous
• •Poke bowl with soy ginger tuna, wakame salad, cucumber and carrot, furikake, sriracha mayo
• •Grilled lemon herb shrimp skewers with citrus and grilled fennel arugula salad and fresh sourdough
• •Burrata caprese salad with prosciutto, grilled peach, fresh sourdough and homemade sundried tomato butter
• •Bacon cheese Angus beef burgers on homemade buns, secret sauce, sweet potato fries
• •Miso soy grilled salmon with mango red pepper slaw and crispy fried rice noodles

APPETIZERS

• •Bao buns with hoisin pulled duck, sriracha mayo and crispy fried onions
• •Tuna tartar cornettos with wakame
• •Homemade sourdough crackers with whipped feta, houmous and crudite
• •Mini crab rolls on toasted brioche
• •Coconut crusted shrimp skewers with spicy mango tomato sauce
• •Miso deviled eggs with rice crackers and edamame dip
• •Lobster arrancini with saffron aioli

 MAIN COURSE

• •Sous-vide prosciutto wrapped pork tenderloin, potato pave, glazed carrots, and a balsamic fig reduction
• •Crispy skin red snapper with champagne beurre blanc, roasted baby potatoes and braised leek
• •Pistachio crusted lamb, turmeric pearl couscous, tahini roasted fairytale eggplant, roasted cherry tomatoes, mint chermoulah
• •Squid ink risotto with butter poached lobster, seared scallops, green peas, local microgreens
• •Grilled ribeye steak with chimichurri, roasted duck fat potatoes, grilled vegetables
• •Baked cod in fire roasted red pepper sauce, broccolini, chorizo and black olive crumb, green herb oil
• •Red wine braised short ribs with crispy shallot potato puree, asparagus

DESSERT

• •Sticky date pudding, toffee sauce, bourbon poached pears, vanilla bean whipped mascarpone
• •Coconut honey greek yoghurt pannacotta with tropical fruit salad and pineapple sorbet
• •Captain’s tableside tiramisu
• •Italian flourless chocolate torte with warm cherry sauce and vanilla bean chantilly
• •Lemon creme brulee with fresh raspberries
• •Almond mini pavlova with amaretto custard, apricot caramel, toasted shaved almond
• •Mini chocolate tart with caramel cremeux and toasted hazelnut

 

 

(Updated October 2025)