Your Captain and Chef are native Texans who have been married since 2007. Avid travelers, Kristiann and Graham have lived on four continents and visited over fifty countries. Their experiences have taught them that great vacations are made up of many small details.

After 10 years in the corporate world, the Gips reached a point where they could focus on what they love to do most: travel, host guests, and sail. They purchased a 44’ catamaran, Allende, upon which they sailed over 30,000 nautical miles. After seven successful seasons, Graham and Kristiann were thrilled to upgrade their charter program aboard the luxurious Colibrí.

Dive instructor and stewardess Matilda Money-Kyrle is the newest addition to the crew. Matilda is an encouraging and enthusiastic individual who excels at inspiring guests to try new activities. Her years of working in the service industry and her experience on superyachts make her a valuable addition to the team.

Consummate hosts, Graham, Kristiann and Matilda find great pleasure in working as a team and creating lasting memories for their guests. All crew are CPR/First Aid certified and fully vaccinated for COVID-19.

Captain Graham Gips

Graham is an engineer by training who spent a successful career in the oil and gas industry. While working abroad, he learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium and earned the chance to compete internationally.

While he has a competitive streak, Graham is a detail-oriented and safety-conscious sailor who puts the comfort of his guests first. He knows the islands well and can craft an itinerary that suits everyone aboard. When the anchor is set each evening, Graham then turns his attention to crafting cocktails to your taste.

Chef Kristiann Gips

Before joining the yachting industry, Kristiann ran a successful catering company. She honed her culinary skills by accommodating a wide variety of preferences and dietary needs each day. In 2021, Kristiann further refined her skills by training at the acclaimed Ashburton Cookery School in England.

Kristiann loves to combine gourmet delicacies with local ingredients for new twists on classic dishes. She works with the Captain to plan a menu that perfectly complements the activities on your sailing itinerary. When she’s not in the galley, Kristiann enjoys escorting guests on snorkel safaris.

Stewardess / Dive Instructor Matilda Money-Kyrle

While earning her degree in Geography, Matilda worked as a water sports instructor in the UK taking guests paddle-boarding, kayaking and cliff jumping. Unwilling to give up a life on the water, Matilda then worked a Mediterranean season onboard a 50m yacht. She achieved her PADI instructor qualification in Thailand and loves sharing her knowledge of diving and marine life. Her knack for teaching will inspire confidence as you try new activities aboard!

SAMPLE MENU

Sailing is a surprisingly hungry business. In addition to three meals a day, you’ll find drinks and snacks delivered just when you need them. Your chef also has a full repertoire of vegetarian meals, and can accommodate most any dietary requirement with sufficient notice.

Breakfast

Breakfast is accompanied by espresso-based coffees, tea, freshly-squeezed orange juice and your choice of a tropical fruit smoothie or fresh fruit platter.

A cold breakfast of Greek yoghurt with homemade granola, honey and preserves is always available.

Crabcakes benny on homemade English muffins, passionfruit Hollandaise

Sweet or savory buckwheat crêpes

Greek frittata with dill, sundried tomatoes and feta, sausage meatballs

Breakfast tostadas, fresh pico de gallo

Banana pancakes with maple-rum syrup and crispy bacon

Avocado toast on sourdough bread, poached eggs, watermelon radish and lemon

Fried eggs over vegetable rösti, breakfast sausage

Lunch

Niçoise salad with almond-crusted wahoo

Cheeseburgers with grilled pineapple-jalapeño relish, homemade brioche buns

Fresh Vietnamese spring rolls with shrimp and peanut sauce

Tuna poke with wonton chips

Falafel pie in phyllo crust, Greek salad

West Indian chicken roti, locally-grown salad with papaya seed vinaigrette

Baja fish tacos, hibiscus-cabbage slaw, homemade corn tortillas

Appetizers

Lobster campechana with plantain chips

Grilled Caesar salad with parmesan crisp

Watermelon gazpacho

Wasabi greens salad with pear, soy-sesame dressing

Family-style cheese and charcuterie board

Tropical Mahi Mahi ceviche

Wedge salad with blue cheese dressing

Dinner

Thinly-sliced grilled flank steak with ancho mole, black beans and grilled plantains

Spice-crusted pork tenderloin medallions, cauliflower mash, corn ribs, Madiera jus

Line-caught wahoo, butternut puree, pineapple chimichurri, curry aioli and pickled red onion

Homemade tagliatelle, cocoa-rubbed beef short rib ragu

Za’atar-spiced red snapper, saffron cream sauce, couscous, asparagus

Reverse-seared filet mignon, potatoes Dauphinois, haricot verts

Grilled lamb lollipops, caramelized onion and spinach biryani, cucumber raita

Dessert

Caramel almond cake

Carrot cake, ginger-cream cheese icing

Mexican chocolate mousse

Apple crisp with homemade vanilla ice cream

Key lime pie with coconut crust

Amaretto cheesecake

Chocolate fudge tart with caramelized pineapple, lime zest and rum whipped cream

The Bar
Juice, sodas, ice tea, beer, seltzers, rum punch & well drinks are available all day for your enjoyment.

House spirits include Grey Goose vodka, Tanqueray gin, BVI Gin, Bulleit bourbon, Milagro tequila, local rum, and an assortment of liqueurs.

Wines are paired with both lunch and dinner, according to your taste.