Captain Kendrick
Captain Kendrick is an accomplished sailor with a deep passion for exploration, adventure, and life at sea. Most recently, he completed a solo transatlantic crossing from Florida to Scotland aboard Spindrift, his Southern Cross 35—a major milestone in his lifelong dream of sailing solo around the world. Now taking a brief pause from that pursuit, Kendrick is excited to return to the Caribbean for an unforgettable charter season.

A native of California, Kendrick grew up racing dinghies and instructing sailors from a young age, including adaptive sailing for individuals with disabilities. He also served as a volunteer Watch Leader aboard tall ships in Canada—an early introduction to leadership and seamanship that would set the tone for his career. With over 20 years of experience teaching sailing at all levels—from beginner dinghy sailing to offshore cruising—he brings both expertise and patience to every voyage.

Kendrick earned his sea legs running charters in California’s Channel Islands before working several seasons in the British Virgin Islands. His love for island life is matched by his enthusiasm for exploration—whether it’s discovering hidden coves, hiking lush island trails, scuba diving vibrant reefs, or tracing the historic routes once sailed by pirates evading the Royal Navy.

An avid traveler and reader, Kendrick has a special love for remote and wild places. Personal highlights include backpacking the Isle of Skye, snorkeling with sharks in Tahiti, and most recently, sailing through the Western Isles of Scotland.

For Kendrick, nothing compares to dropping anchor in a quiet bay, sharing stories and laughter as the sun sets over the sea. With a spirit of adventure and a deep respect for the ocean, he invites every guest aboard to experience the magic of sailing and the timeless charm of the Caribbean.



Chef Mia
Chef Mia brings a beautiful balance of culinary expertise and a deep love for the ocean to every charter experience. Her journey to becoming a yacht chef has been shaped by two lifelong passions: the professional kitchens where she trained and the sailing adventures that have taken her across oceans.

Mia began her culinary career as the sole cook in a busy children’s nursery, preparing nutritious, balanced meals for up to 40 children daily. This role honed her ability to meet a wide range of dietary needs—including allergies, intolerances, and specific preferences—with care, creativity, and flexibility. It was here she developed a foundational skill that remains a hallmark of her cooking today: crafting menus that are both accommodating and inspired.

She later earned her SVQ Level 4 in Professional Cookery while working in award-winning restaurants, where she fine-tuned her attention to detail, flavor, and presentation. These years instilled a love for high-quality cooking and the joy of delighting others through food.

Sailing, however, has always been in Mia’s blood. As a child, she sailed halfway around the world with her family—an experience that sparked a lifelong love for the sea. In recent years, she has logged more than 6,000 nautical miles aboard both monohulls and catamarans, sailing from South Africa to the Caribbean. Along the way, she has mastered the art of provisioning in remote locations, using local ingredients creatively, and preparing comforting, flavorful meals even in the most challenging conditions.

For Mia, cooking on a yacht is about more than just food—it’s about creating unforgettable moments. Whether it’s a relaxed breakfast at anchor, vibrant sharing plates after a swim, or a beautifully plated dinner under the stars, she takes pride in tailoring every dish to the guests’ tastes and needs. Her thoughtful approach ensures that each meal becomes a highlight of the day.

When she’s not in the galley, Mia enjoys being on deck, hiking ashore, or unwinding with good music and a book. Her calm presence, passion for service, and love of both land and sea make her an exceptional addition to any charter.

With Chef Mia on board, guests can expect a warm, welcoming atmosphere and cuisine that nourishes the body and soul—one delicious, memorable meal at a time

DAY BREAK
All breakfasts served with fruit platter, yoghurt with berry compote and fresh local fruit juice 

French-Style Crêpes
Sweet crêpes with your choice of crispy bacon, fresh fruit, syrup, or chocolate spread.

Avocado & Salmon Bagels
Bagels topped with avocado, smoked salmon, poached eggs, microgreens, and balsamic glaze.

Breakfast Muffins
Freshly baked blueberry, Nutella, and raspberry-white chocolate chip muffins, served with Greek yogurt, granola, and berry compote.

Sourdough Toast with Smashed Avocado
Griddled sourdough topped with chunky avocado and tomato salsa, drizzled with lime and balsamic pearls.

Eggs Benedict
Homemade English muffins with bacon, poached eggs, hollandaise, and microgreens.

Smoothie Bowls
Frozen smoothie bowls with Greek yogurt, granola, nuts, and fresh fruit.

Cinnamon Rolls
Traditional and blueberry cinnamon rolls with cream cheese frosting.

 

MIDDAY
Falafel Pitta Pockets
Pitta bread with coriander falafel, beetroot hummus, cucumber, tomato, onion, and tzatziki.

Make Your Own Poke Bowl
Sushi rice topped with lime-marinated tuna, pineapple, avocado, pickled red onion, cucumber, carrots, and nori crisps.

Hummus Bil Lahme
Spiced hummus with sliced sirloin, pine nuts, paprika, and olive oil, served with flatbreads and couscous salad.

Trinidadian Doubles
Fried baras topped with chickpea channa, mango salsa, cucumber chutney, and pepper sauce.

Steak Fajitas
Peppered steak in flour tortillas with rice, avocado, courgette, rocket, and feta salad.

Shakshuka
Baked eggs in tomato, pepper, and onion sauce with feta, flatbreads, and melon-cucumber goat cheese salad.

Chili Sin Carne
Black bean chili with guacamole, salsa, lime yogurt, turmeric rice, and tortilla chips.

Loaded Quinoa Salad
Quinoa with dried fruit, nuts, seeds, and vegetables in honey mustard dressing, served with crostinis.

 

HORS D’OEUVRES
Hummus Platter
Topped with olives, red onion, mint, and pomegranate, with sliced vegetables.

Cantaloupe, Parma Ham & Mozzarella Salad
With cucumber, blackberries, and honey vinaigrette.

Beetroot Bruschetta
With sundried tomatoes, goat cheese, rocket, and balsamic glaze.

Shrimp Ceviche
With lime, tomato, avocado, red onion, and crostinis.

Gravlax Sashimi
With pickled fennel and marinated pear.

Smashed New Potatoes
With baked beetroot dip, yogurt dressing, and olive oil.

Charcuterie Board
Cheeses, cured meats, pickles, crackers, jams, and fruit.

 

MAIN
Pasta alla Salmone
Fresh linguine with smoked salmon and a creamy mascarpone sauce.

Tuna Micuit
Seared tuna with a coating of sesame seeds, served with sticky rice, nori, and edamame beans.

Pulled Pork Burger
Tender braised pork shoulder in sourdough buns with red cabbage coleslaw, salad, and wedges.

Satay Chicken
Chicken skewers in a flavorful peanut sauce with green pepper, rice noodles, and a pickled cucumber salad.

Italian Night
A starter of caprese salad with buffalo mozzarella and balsamic pearls, followed by the chef’s take on a pasta Napoli of sautéed mushrooms and bacon in a creamy parmesan sauce, finishing with a portion of tiramisu.

Baked Local Fish
Fresh citrus-baked fish with salsa verde, served over buttery mash with steamed sprouting broccoli.

Pomegranate, Lemon & Za’atar Spiced Chicken
Chicken drumsticks cooked in rice with pomegranate molasses, lemon, and za’atar, served with tzatziki and chopped salad.

Butter Chicken with Naan
A comforting, creamy curry spiced with cumin, garam masala, cloves, and cinnamon, served with warm naan.

Pizza Night
A selection of pizzas served with a variety of dips and chef’s salad on the side.

 

DESSERT
Pavlovas
Crispy meringue with berry compote and whipped cream.

Baklava
Phyllo pastry layered with nuts and rose syrup.

Strawberry Crèmeux Tart
White chocolate crèmeux in a pastry shell topped with strawberries.

Brownies
Fudgy brownies with vanilla ice cream.

Caramelized Peaches
With brown sugar and vanilla ice cream.

Coconut & Lime Semifreddo
Tropical frozen dessert with citrus notes.

Tiramisu
Classic Italian mascarpone and coffee dessert.

Eton Mess
Layers of meringue, cream, and strawberries.

Frangipani Tarts
Almond tart with fruit compote and ice cream.

Homemade Fruit Sorbets:
Mango & passionfruit
Watermelon, strawberry & mint
Pineapple & lemon
Strawberry daiquiri
Soursop & dragonfruit