Your Skipper: Luke

Luke was born in Johannesburg but grew up in the coastal city of Port Elizabeth, South Africa. The lifestyle that a small city offers allowed him to fully participate in schooling activities, club sports and the time to maximise all that life by the ocean has to offer. Luke has always been an outdoors person since he can remember, enjoying the raw beauty nature has to offer which is all around us. He believes this is where his passion for yachting stems from and satisfaction he gets from being your Captain.

His captaining experience since his first catamaran navigating the entire Croatian coastline to more recently crossing the Atlantic Ocean from South Africa to the Caribbean, has indeed taught him many valuable lessons and allowed him to develop a high level of responsibility.

Luke defines himself as energetic, helpful, persistent, hardworking, and possesses a strong willingness to learn. Not only this, but Luke’s determined to provide an unforgettable charter experience.

Luke’s motto: “Life is an adventure, and creating great experiences for people is what makes it that way!”

Certificates:
- RYA Yachtmaster Offshore - Commercially Endorsed
- PADI Advanced Open Water Diver
- AEC 1
- RYA PPR
- RYA PBL 2
- RYA Tender Operators
- RYA Diesel Engine
- PYA Deckahnd
- RYA GMDSS Short Range Certificate
- STCW including PDSD
- Senior Lifeguard




Your chef: Chloe


Say Hi to Chloe, your dedicated yacht chef, passionate about creating unforgettable experiences for her guests.

Originally from Pennsylvania, USA, Chloe always felt as if she was being pulled away from her small hometown and towards the ocean. So naturally, she joined the yachting industry. She has since fallen in love with scuba diving, snorkeling, surfing, and will climb almost any mountain.

Chloe seeks adventure at every opportunity, especially when it comes to the food she serves. She draws inspiration for her dishes from her travels around the Caribbean islands, techniques learned during professional culinary training in New Orleans, as well as her passion for unique flavour profiles from all around the world. She is currently taking a nutritional therapy course, and loves to utilise this knowledge to create balanced meals, practice healthy living, and share tips with her guests.


Certificates:
- New Orleans Culinary and Hospitality Institute - 650-Hour Culinary Arts Certificate
- Food Safety Level 3 Certification
- ServSafe Certification
- STCW including PDSD
- PADI Open Water Diver


Johlan - Axopar Captain

Experience the elegance of Pyper Yachts' all-inclusive luxurious Axopar 37XC, offering seamless guest transfer services between the US and the British Virgin Islands, expertly captained by Johlan. Johlan's passion for the ocean and island exploration, kindled at 18 in South Africa, and his experience as a charter captain in the Mediterranean, brings a wealth of maritime expertise, ensuring a seamless and secure voyage for all our valued guests.

Johlan is a captain who places safety above all else, and his commitment to guest satisfaction is unparalleled. With a genuine sense of pride, he expertly curates unforgettable water experiences. When it comes to crafting moments on the water, Johlan's dedication knows no bounds.

Guests will be in excellent hands with Johlan at the helm of our Axopar 37XC luxury tender. This assurance is just the beginning of an extraordinary adventure, ensuring a seamless and unforgettable guest transfer experience between the US and the British Virgin Islands.

Breakfast

Bananas Foster French Toast
Fresh brioche, Chantilly cream, and toasted pecans

Huevos Rancheros
Crispy tortilla, pulled pork, over easy egg, fresh pico de gallo, and avocado crema

Coconut, Blueberry, Passionfruit Parfait
With coconut chia seed granola & honey drizzle

California Eggs Benedict
Avocado, bacon, & heirloom tomato over english muffins with hollandaise sauce

Brie and Bacon Omelet
Melted brie, thick cut bacon, microgreens

Lemon Ricotta Crepes
With raspberry coulis, toasted almonds

Lemon Ricotta Crepes
Homemade crusty bread, ham, Swiss, fried egg, fresh pesto

All breakfast are served with a fresh local fruits platter, fresh juices or smoothies, coffee and tea of choice.

 

Lunch

Thai Beef Salad
Grilled sirloin over mixed greens, shaved vegetables and Thai chili vinaigrette. Garnished with fresh mint, cilantro, and peanuts

Blackened Fish Tacos
Fresh catch, mango salsa, cabbage slaw, and lime

Panko Crusted Tomato and Lobster Salad
Chilled lobster salad served over fried heirloom tomatoes and avocado purée

Pork Bahn Mi Burger
On a brioche bun with sriracha mayo, pickled veggies, and toasted sesame 

Green Gazpacho & Shrimp Skewers
Tomatillo, cucumber, cilantro, and jalapeño gazpacho topped with grilled shrimp 

Hot Honey Chicken Sliders & Sweet Potato Fries
Crispy buttermilk chicken, hot honey sauce, garlic aioli, and shredded lettuce on a brioche bun 

Tuna Tartare Poke Bowl
With black rice, cucumber noodles, wasabi, and avocado 

 

Dinner

Seared Scallops with Coconut Rice
Scallops served over creamy coconut rice and pineapple salsa 

Steak Frites
Seared filet with béarnaise sauce and fresh cut french fries with truffle parmesan

Harissa Roasted Chicken Thighs and Cauliflower
Harissa chicken, charred onion, preserved lemon, and spiced whole roasted cauliflower with tahini & fresh herbs

Fresh Catch with Herb and Caper Gremolata
Grilled fish, charred scallions, lemon, and whipped potatoes

Sticky Beef Ribs
Gochujang glazed beef ribs, orange carrot purée, and pickled papaya slaw

Crispy Duck Ramen
with savory broth, shiitake mushrooms, baby bok choy, and soft boiled egg

Tuscan Kale Pesto Gnocchi
Homemade gnocchi with a rich green kale pesto and freshly grated parmesan

Dessert

Matcha Cheesecake
Green tea cheesecake, cacao crumble, and mango purée 

Lemon Posset Brûlée
Lemon cream, caramelized sugar, served in rind 

Coconut Tres Leches Cake
Coconut sponge cake soaked in milk, fresh whipped cream, and toasted coconut 

Mango Sticky Rice
Sticky sweet rice, luscious coconut sauce, and sliced mango

Saffron, Honey, Orange Ice Cream with Olive Oil Cake
Topped with orange zest and bee pollen 

Passionfruit Pavlova
Meringue filled with passionfruit curd, and fresh berries 

Chocolate Lava Cake
Served with vanilla bean ice cream