Captain Ed
Ed is a seasoned USCG-licensed Master with over 90,000 nautical miles of experience, including multiple transits of both the Suez and Panama Canals and crossings of the Pacific and Atlantic. His extensive five-star private and charter yacht experience spans the USA East Coast, Bahamas, U.S. and British Virgin Islands, Venezuela’s coastal islands, the ABC Islands, Tahiti, Marshall Islands, Palau, Philippines, Thailand, Malaysia, Indonesia, Maldives, the Mediterranean, and the Middle East. He’s also a proud member of the Trusty Shellbacks of King Neptune.

Growing up on the waters of Long Island’s South Shore—between New York City and the Hamptons—Ed developed a passion for the outdoors. An avid sailor, skier, and outdoorsman, he’s also a decent golfer when time allows. Most recently, Ed has enjoyed exploring the Northern and Southern Rockies in Northwest Montana during his free time.

With a Master’s Degree in Environmental Management, Ed has managed multiple charter fleets across Long Island’s North and South Shores, New York Harbor, and the Virgin Islands. He has owned his own sailing school and is experienced in business operations. Ed’s career has included roles as Captain, Chief Mate, Bosun, Engineer, and Deckhand on luxury motor yachts up to 250 feet, with global itineraries, including several circumnavigations.

Ed is now island-hopping with guests around the U.S. and British Virgin Islands aboard Memento Amori, where he helps people experience the vacation of a lifetime.


Chef Desiree
Desiree, a seasoned chef and stewardess, is your go-to professional aboard our 48ft catamaran cruising through the USVI and BVI. Born in Arkansas and raised on Long Island, Desiree's diverse upbringing, from the bustling streets of Manhattan to the rustic trails of the Ozarks, has shaped her culinary skills and adaptability. She graduated from Johnson and Wales University in Miami in 2000 and refined her craft under top chefs in vibrant locales like South Beach, the Hamptons, San Francisco, and Hawaii, before excelling as a top sales producer for Sysco Foods.

In 2016, Desiree transitioned from high-end restaurants to the dynamic world of yachting, driven by her passion for new cultures and challenges. Her culinary creations reflect her travels across 14 countries and her time living in destinations such as Bali and Bocas del Toro, where she embraced local flavors and cooking techniques. Onboard, she’s not just the chef but also the bartender and the heart of daily operations, ensuring every guest has an unforgettable experience.

Her cooking is deeply influenced by her Puerto Rican and Italian heritage, promising meals that are healthy, flavorful, and satisfying without leaving you feeling overly full. Whether she's crafting a sophisticated menu or mixing the perfect cocktail, Desiree’s boundless energy, love for the outdoors, and commitment to service excellence make her an indispensable part of our team.

DAY BREAK
Are you an early riser? If so, come enjoy a cup of coffee while watching the sunrise, accompanied by bite-sized assorted pastries, danishes, or muffins, along with fresh fruit, overnight protein oats, or smoothies.

Caribbean root hash with chorizo, eggs of your choice, and habanero pepper jam.

Black bean fritters, carnival style, topped with eggs of your choice, bacon, and drizzled with a pepper jack cheese cream sauce.

Savory Puerto Rican-style breakfast empanadas served with avocado yogurt sauce and fire-roasted salsa.

Breakfast taco bar featuring an assortment of salsas and toppings to complement your scrambled egg-filled homemade flour tortillas.

Seasonally inspired waffles or pancakes: pumpkin pie waffles with Frangelico anglaise, cranberry walnut pancakes drizzled with white chocolate, or lemon blueberry ricotta pancakes with citrus curd.

 

MIDDAY
Jerk chicken salad lettuce wraps or stuffed avocados – Caribbean jerk-marinated roasted chicken, pulled and dressed with a creamy citrus yogurt sauce, served with tostones and a mojito.

Pork shawarma gyro platter – Housemade pita, carrot hummus, tabouli, pickled cucumber-red onion salad, olives, and tzatziki.

Wahoo or mahi protein burgers on a ciabatta bun – Locally caught fish combined with black beans and quinoa, served on housemade buns with Creole aioli and pickled onions, with a side of yuca fries.

Blackened tuna BLTs – Blackened local tuna with lettuce, tomato, bacon, and avocado aioli on a ciabatta bun, served with Caribbean pasta salad.

Grilled shrimp over ratatouille Niçoise salad – Tomatoes, potatoes, green beans, olives, tuna, and hard-boiled eggs, diced and dressed in a white balsamic citrus vinaigrette.

 

HORS D’OEUVRES
Leche de tigre with spiny lobster and plantain crisps

Assorted sushi rolls with local fish or shrimp

Vietnamese blackened shrimp spring rolls pineapple coulis

Grouper fingers battered with citrus tartar sauce

Papa rellena (Puerto rican croquettes)

Bifongo ceviche filled cups

Local fish crudo over wonton crisps

Sweet and savory grilled flatbreads

Chicken fajita stuffed Johnny cakes

Churrasco beef nachos yuca chips black bean pico and avocado creme

 

MAINS
Kung Pao locally caught triggerfish served with veggie fried rice and crisp handmade shrimp spring rolls.

 

DESSERT
Very Chocolate Charcuterie board

Truffles cookies, fruits pastries and other sweets family style

Honey greek yogurt frozen banana sundaes

Lemon pineapple ice box pie

Dark chocolate tahini brownie with berry glaze and fresh whipped cream

Pina colada upside down cake

Banana cream pie trifle