MEET YOUR CREW 2026/2027 Season

CAPTAIN: Francois Meyer

CHEF: Eleanor Thompson

Francois was born and raised for several years in Richards Bay on the east coast of South Africa with the ocean on his doorstep and a fishing rod in his hand -  it quickly became a way of life.

His family relocated and traded the beach for the wild bush and moved to a small town in south-west of Kenya called Magadi where he spent the rest of his childhood growing up on vast expanses of wilderness with wildlife on his doorstep. 

After school he tried his luck at professional rugby but unfortunately an injury ended his short career and forced him to move on. Thankfully the ocean never stopped calling and soon he was back with a passion that had grown stronger with the absence. 

He began his nautical career working as deck crew on Superyachts in the Mediterranean, then as a chef on charter Catamarans in the Virgin Islands followed and by several Atlantic crossings. With every second spent on the ocean, his love for this lifestyle has grown.

Francois is extremely excited to be back in the Virgin Islands with & Beyond Yacht Charters for his  4th season, to continue this adventurous chapter meeting new people, sharing stories and creating lifelong memories for his guests. 

Eleanor, raised in the small seaside town of Dover in the Southeast of England, I grew up with a great appreciation of the outdoors, nature and adventure. My mother, born and raised in Africa, and my father, having a military background, have lived, and worked internationally. As such, trotting round the world on my own adventure is something that has come very naturally to me!

At nineteen I left the UK to study Mandarin at Nanjing University in East China, a real-life highlight and a great food tasting opportunity. Since graduating I have travelled most of Far and south east Asia and worked in China organising cultural programmes for westerner students - a very rewarding role.  I am passionate about authentic experiences and the best of local food and culture.

During the pandemic, I took a corporate travel job in London. It gave me a detailed understanding of the travel and hospitality industry, but I needed to get back to the frontline. I was keen to do something that combined all the things I loved most; cooking, meeting great people, good weather, and an adventure! Since starting my dream job, I have worked as a chef on private charters in Greece and Croatia, and now beginning my  5th season in the U.S. Virgin Islands with &Beyond Yacht Charters.

ELEANOR'S SAMPLE MENU

SAMPLE MENU

BREKKY

Served with fruit platter and yogurt parfait 

Loaded Breakfast Croissant


Buttery croissant filled with your choice of premium breakfast favourites

Turkish Eggs


Poached eggs over whipped Greek yoghurt with warm Aleppo chilli butter, herbs and toasted sourdough.

Bananas Foster French Toast


Brioche French toast with caramelised bananas, vanilla mascarpone and toasted pecans

Avocado Smash


Smashed avocado on toasted sourdough with poached eggs, feta, cherry tomatoes and chilli flakes

Eggs Benedict


Poached eggs, shaved ham and velvety hollandaise on toasted brioche

Smoked Salmon Bagel


Toasted bagel with whipped cream cheese, smoked salmon, pickled red onion, capers and dill

Shakshuka


Eggs baked in a fragrant spiced tomato sauce with feta and toasted sourdough

Mixed Berry, Bacon & Maple Pancakes


Fluffy buttermilk pancakes with mixed berries, crispy bacon and pure maple syrup

LUNCH 

Fish Tacos


Crispy fish with guacamole, rocket slaw, fresh salsa and a hint of chilli

Chicken Caesar Salad


Crisp romaine, grilled chicken, Parmesan, homemade croutons and creamy Caesar dressing

Loaded Beef Gyros


Grilled beef wrapped in warm pita with tzatziki, fresh Greek salad and fries

Pork Schnitzel


Golden pork schnitzel with potato salad and burrata Caprese

Tuna Poke Bowl


Fresh sashimi-grade tuna with sushi rice, avocado, edamame, cucumber, sesame and ponzu dressing

Peruvian Chicken Salad


Chargrilled Peruvian chicken over seasonal greens with feta, pomegranate and fresh coriander-lime dressing

Ultimate Focaccia Sandwich


Freshly baked focaccia filled with burrata, basil pesto, heirloom tomatoes, cured ham and balsamic glaze

APPETIZERS

Charcuterie Board
Artisan cheeses, cured meats, olives, berries, nuts and chutney

Pear, Prosciutto & Goat’s Cheese Bites
Fresh pear, prosciutto and goat’s cheese with honey and toasted pine nuts

Loaded Nachos
Crispy tortilla chips loaded with avocado, fresh salsa and queso

Fish of the Day Ceviche
Fresh local fish with mango, avocado, red onion and passionfruit dressing

Shrimp Lettuce Wraps
Seasoned shrimp in crisp lettuce cups with fresh herbs and a zesty dressing

Roasted Red Pepper Hummus
Creamy roasted pepper hummus with warm, fluffy flatbreads

Caprese Bites
Mozzarella, cherry tomatoes and basil with fresh pesto and balsamic glaze

MAIN 

Miso-Glazed Chilean Seabass


Caramelised Chilean seabass with a sweet-savoury miso glaze, served with seasonal greens and jasmine rice

Seafood Linguine


Fresh seafood tossed with linguine in a garlic, chilli and white wine sauce

Filet Mignon


Prime beef tenderloin with wild mushroom sauce, creamy dijon mashed potatoes and seasonal vegetables

Lemon & Herb Salmon


Pan-seared salmon over lemon Parmesan orzo with asparagus and a white wine dill sauce

Chicken, Mushroom & Leek Risotto


Creamy Parmesan risotto with roasted chicken, wild mushrooms and braised leeks

Pistachio-Crusted Lamb Lollipops


Herb and pistachio-crusted lamb cutlets with roasted baby potatoes, minted pea purée and red wine jus

Thai Red Chicken Curry


Fragrant coconut red curry with seared ginger chicken thigh, steamed jasmine rice and garlic-parsley flatbread

DESSERTS

Sunken Amaretto Chocolate Cake


Rich almond chocolate cake topped with whipped Amaretto cream and fresh raspberries

Key Lime Pie


Tangy key lime filling in a buttery biscuit crust with whipped cream and lime zest

Classic Vanilla Crème Brûlée


Silky vanilla bean custard with a crisp caramelised sugar crust

Biscoff Cheesecake


Creamy Biscoff cheesecake with a spiced biscuit base and Biscoff crumb

Eton Mess


Crushed meringue folded with Chantilly cream, fresh berries and berry coulis

Chocolate Lava Cake


Warm dark chocolate fondant with a molten centre, served with vanilla bean ice cream

Classic Tiramisu


Espresso-soaked sponge layered with mascarpone cream and finished with cocoa