Captain Caleb Haydock
Caleb’s story begins far from tropical seas: growing up in Canada on the windswept Great Lakes around Toronto, he spent every summer on the water. Sailing was more than pastime — it was foundation. He raced sailboats in international regattas, building not just technical skill but a deep respect for the sea and wind. Pursuing that passion took him around the globe. He taught sailing to support his university, then explored sunny coasts: Costa Rica’s Pacific shores, the turquoise mediums of the Bahamas, and the historic ports of the Mediterranean. Along the way, he completed intensive PADI dive training in Honduras (Bay Islands), bringing under-water exploration to his repertoire.

Caleb holds multiple certifications including Yachtmaster 200 GT (Commercial Endorsement – Sail), STCW, ENG1, RYA Sea-Safety / PPR, ROC (GMDSS) VHF License, Maritime Basic Firefighting, and Commercial Assistance Towing. He is also PADI Search & Rescue Certified. Every qualification reflects not just earning badges, but a commitment: to safety, to immersive experiences, to sharing his knowledge with guests.

Caleb is more than captain. He’s your guide to the waters, the secret places, the best snorkel spots, sunsets from hidden bays, fishing lines over the side, stories beneath the stars. His attention to detail, calm competence, and warm hospitality are the bedrock of what makes a charter aboard EMYSA feel so uniquely personal.


C E R T I F I C A T E S
• Yachtmaster 200 GT Commercial Endorsement (Coastal / Sail)
• STCW
• ENG 1
• RYA Sea Safety / PPR
• ROC (GMDSS) VHF License
• Maritime Basic Firefighting
• Commercial Assistance Towing License
• PADI Search & Rescue Certified

Chef Chanel – S/V EMYSA

Born in South Africa and raised in a Thai household, Chef Chanel grew up immersed in two vibrant cultures that shaped both her palate and her passion for hospitality. Splitting her childhood between South Africa and Thailand, she developed a love for travel and a deep appreciation for the way food connects people across cultures.

Her culinary journey began in her mother’s guesthouse kitchen, where she learned the art of Thai cooking during school holidays. That early spark grew into a lifelong passion for food and hospitality. Soon after graduating Chanel followed in the footsteps of her older brother into the yachting world, completing Yacht Stewardess Academy in Cape Town, which included Barista, Mixology and Level 1 Wine Certifications.

Chanel has spent multiple seasons in the Caribbean working aboard popular charter yachts such as The Annex (10 guests) and Gullwing (8 guests). Known for attention to details, her elegant tablescapes, handcrafted cocktails, and warm guest service, Chanel quickly became a favorite among charter guests. Working alongside some of the top charter chefs in the region gave Chanel the confidence to transition from stewardess to chef.

Chanel completed professional chef school in Cape Town. There, she combined her natural flair for flavor with formal training by blending her Thai-South African heritage, resulting in vibrant, flavorful menus that celebrate fresh ingredients and bold creativity.

Now aboard S/V EMYSA, Chef Chanel brings her rich cultural background, refined service experience, and culinary creativity to every dish she prepares. Her journey is a testament to passion, perseverance, and the joy of sharing unforgettable meals at sea.

A Sampler from Chanel's Galley aboard EMYSA

Breakfast Menu:

Day 1 —Shakshuka Eggs
Poached eggs simmered in spiced tomato and pepper sauce with garlic and herbs. Served with toasted artisanal bread, avocado, and crispy bacon.

Day 2 — Sunrise Breakfast Tacos
Soft flour tortillas with scrambled eggs, crispy bacon, cheddar, and pico de gallo. Served with yogurt and seasonal fruit.

Day 3 - Boozy Baked French Toast
Baileys-and Grand Marnier-infused French toast baked with blueberries and chocolate chips. Topped with maple syrup and whipped cream.

Day 4 - Savoury Baked Eggs & Sausage
Oven-baked eggs with Parmesan and Gruyere, served with sausage, baked bread, and tropical fruit.

Day 5 - Classic Eggs Benedict
Poached eggs on toasted English muffins with bacon and hollandaise. Served with roasted baby potatoes and fresh fruit smoothie.

Day 6 - Banana Cinnamon Swirl Morning
Warm banana cinnamon bread with butter and homemade strawberry couli, served with mini frittatas, sausages, and fruit salad.

Day 7 - Bagels & Lox Platter
Smoked salmon, prosciutto, boiled eggs, avocado, tomato, and capers with assorted bagels, cream cheese, and fruit.

Lunch Menu:

Day 1 -Yam Woon Sen
Thai glass noodles with tofu, shredded vegetables, and herbs in lime-chili dressing. Topped with crushed peanuts and crispy shallots.

Day 2 - Grilled Chicken Salad
Mixed greens topped with grilled chicken, caramelised pineapple, red onion, and cherry tomatoes. Served with fresh bread and butter.

Day 3 - Shrimp Wraps
Sautéed shrimp with mango salsa, avocado cream, crisp lettuce and cilantro in warm tortillas. Served with lime wedges and a crisp salad.

Day 4 — Burrito bowl
Ground beef, seasoned rice, black beans, guacamole, and lime cream.

Day 5 —Tuna Nicoise Salad
Seared tuna with lettuce, baby potatoes, green beans, olives, tomatoes, and a tangy Niqoise vinaigrette.

Day 6 - Burgers in Paradise
Caribbean-spiced beef burger with grilled pineapple, bacon, cheese, and lettuce on a toasted bun. Served with homemade fries.

Day 7 - Chicken Pad Thai
Grilled Chicken with Rice Noodles, Tamarind Sauce, vegetables, and crushed peanut.

Appetizer Menu:

Day 1 - Pull-Apart Monkey Bread
Golden monkey bread brushed with garlic butter, served with whipped herb butter.

Day 2 - Homemade Hummus & Crudités
Creamy roasted red pepper hummus served with a selection of fresh seasonal vegetables.

Day 3 - South-African Board
Traditional South-African Sandwiches served with Mini-Mince balls.

Day 3- Mediterranean Baked Feta

Oven-baked feta with cherry tomatoes, olives, and red onion. Served with baguette slices.

Day 5 - Heirloom Tomato Bruschetta
Toasted baguette topped with heirloom tomatoes, burrata, basil, and balsamic glaze.

Day 6- Loaded Nachos
Tortilla chips with melted cheese, black beans, jalapefios, pico de gallo, and aioli drizzle.

Day 7 - Artisan Charcuterie Board
A refined selection of cured meats, cheeses, marinated olives, nuts, and fig preserves.

Dinner Menu:

Day 1 - Mahi - Mahi Piccata
Pan seared Mahi with lemon-Caper butter sauce, prosciutto wrapped asparagus, and saffron rice.

Day 2 - BBQ Glazed Ribs
BBQ glazed ribs with roasted veggies and carrot purée.

Day 3 — Cajun Honey Butter Wahoo
Pan seared Wahoo glazed with Cajun honey butter, served with Sweet Potato Purée and Brussels sprouts.

Day 4 — Balsamic Fig Glazed Pork Tenderloin
Roasted pork tenderloin with fig reduction, stuffed mushrooms, and carrot purée.

Day 5 — Thai Red Curry
Fragrant coconut curry with seasonal vegetable, served with Jasmine rice and fresh herbs

Day 6 - Pizza Night
Hand-stretched mini pizzas fired in the onboard oven with a selection of house-made sauces, cheeses, and fresh seasonal toppings.

Day 7 - Grilled Prime Steak with Fondant Potatoes
Tender steak served with buttery fondant potatoes, vegetables, and chimichurri sauce.

Dessert Menu:

Day 1 - Chocolate Lava Cake
Warm chocolate fondant with molten center, served with vanilla ice cream.

Day 2- Lemon Posset
Silky lemon cream with shortbread crumble and citrus zest.

Day 3 - Key Lime Pie
Refreshing Key Lime Custard in a buttery Graham crust topped with whipped cream and fresh lime zest.

Day 4- Mini Melktert
South African milk tart with cinnamon-infused custard in crisp pastry.

Day 5 - Oreo Cheesecake
Creamy vanilla cheesecake with crushed Oreos and whipped cream.

Day 6 - Tiramisu
Classic Italian dessert layered with espresso- soaked lady fingers, whipped mascarpone cream, and a dusting of cacao

Day 7 - Classic Crume Brülée
Silky vanilla custard topped with caramelised sugar and fresh blueberries.