CAPTAIN: Emilie JOSUE
Nationality: French
Diploma: Master 200
Language spoken: French, Italian and English

Captain Emilie’s journey on the water began in the Caribbean. Now based in Guadeloupe, Emilie brings both experience and enthusiasm to every sailing adventure. With a Captain 200 certification, she has over seven years of experience on yachts. Having sailed the world over, Emilie has crossed the Atlantic seven times, including 3 on KAJIKIA, bringing a wealth of knowledge and a calm, steady hand to every passage.
Emilie has built a strong reputation for her deep understanding of sailing catamarans, gained through years of practical, on-the-water experience. Her leadership is grounded in safety, efficiency, and a deep respect for the environment.
Emilie loves to share her knowledge with guests and crew alike. She is passionate about teaching sailing and regularly introduces guests to the basics of navigation and the rhythm of the sea. Her approach is patient and welcoming, making sure everyone feels safe and comfortable.
In addition to her sailing skills, Captain Emilie is also a Level 2 Diver, and she enjoys exploring the underwater world as much as the open sea. She is always eager to guide guests on snorkeling adventures or share insights into local marine life, ensuring that every part of the journey is a learning experience.
From her home waters in the Caribbean to the vast open Atlantic, Mediterranean and Pacific waters, Captain Emilie has navigated some of the world’s most beautiful waters. Her love for the sea is only matched by her dedication to creating unforgettable and safe experiences for her guests.
Having spent considerable time aboard KAJIKIA with her previous captain Fred LORENTE, Emilie has become thoroughly familiar with all its details and functions. Fred will continue working closely with Emilie to ensure a seamless and exceptional experience for all guests.
With Emilie leading the way, you can relax and enjoy the journey, knowing you're in trusted hands.


CHEF: Thomas CARMEILLE
Nationality: French
STCW 10 - ENG1
6 years of cooking studies – Master in Pastry
Viennoiserie course at the Belouet school in Paris with Johan Martin
Internship modern food and healthy food in Ducasse School
Language spoken: French & English

Passionate about cooking since the age of 15, Chef Thomas CARMEILLE began his career by working in luxury seasonal establishments such as Le Cheval Blanc, Les Airelles, Eden Rock in Courchevel, Saint Tropez, Biarritz and Megève.
Thomas is a great traveler at heart; having traveled several continents such as Latin America, Asia, Indonesia, Africa and Europe, always in search of new inspirations to be able to offer balanced and gourmet world cuisine.
For a while he continued his journey and settled on the island of Saint Barth in the French West Indies working as private Chef in villas or aboard yachts.
Thomas is now joining KAJIKIA, teaming up with his partner in life our stewardess Anaïs !


STEWARDESS: Anaïs MICHEL
Nationality: French
Diploma: STCW,
Languages spoken: French & English

Originally from south of France, Anaïs has now been living in the West Indies for 8 years.
Passionate of traveling and after numerous backpacking trips all around the world, it is today on boats that she found her happiness.
Strong of ten years of experience in the luxury industry going from Switzerland working at the Royal Palace in Lausanne to Saint-Barthelemy at the famous Eden Rock.
Anaïs has always been fascinated by the catering profession and travel. It was two years ago that her passion turned to sailing boats after spending 3 years working in the Belmond group at the sublime La Samanna hotel on the island of Saint Martin
Anaïs will do her second season with us on the KAJIKIA
Always with a smile and boundless energy, she will do her utmost to ensure you have the vacation you dreamed of and will be happy to accompany you throughout your stay.


First MATE: Paul VEGUER
Nationality: French
Diploma: STCW, Captain 200
Language spoken: French (Native), English fluent, Spanish, Portuguese and German (Notions)

Paul Veguer brings a lifetime of passion and experience to his role as First Mate. Born in Rwanda, Paul moved to France at the age of four, where he was introduced to sailing, a defining moment that sparked a deep and lasting love for the sea. He grew up in Brittany, one of France’s most iconic sailing regions, and quickly became immersed in the maritime lifestyle.
By his teenage years, Paul had already qualified as a sailing instructor, teaching others the skills and joys of navigating the water. His natural leadership, technical expertise, and calm demeanor made him a favorite among students and colleagues alike. Over the years, he has continued to refine his knowledge, earning his Captain 200 certification and working aboard a variety of vessels, from sailing yachts to commercial boats.
On board, Paul is known for his warm smile, positive attitude, and strong team spirit. He is always ready to lend a hand, answer questions, or share a sailing tip, making guests feel comfortable and included whether they are seasoned sailors or first-timers.
Beyond sailing, Paul is an avid freediver. His connection to the ocean extends below the surface, and he loves guiding guests on underwater explorations. Whether you're interested in snorkeling over coral reefs or simply want to experience the tranquility of the sea from beneath, Paul is the perfect companion for your adventure.
With Paul as your First Mate, you're not just in capable hands — you're in the company of someone who truly lives and breathes the ocean, and who finds joy in sharing that passion with others.

SAMPLE MENU by Thomas CARMEILLE 

BREAKFAST

Various teas, coffee, chai, matcha, detox, fresh fruit juices & mixed fresh fruit plates  
Plain pancakes, chocolate hazelnut, caramel, red fruit
Viennese pastries, homemade granola, pancakes, various yogurts, cakes
Various jams, honey, dried fruit, avocado toast, various eggs
Croissant ham, truffle eggs, bacon, sausage, sautéed potatoes, various bagels

STARTER

Tomatoes Mozzarella trompe l'oeil
Burrata, Mozzarella, pesto, basil, garlic and fine herb cream, pistachio, speck chips

Hummus des prés
Beetroot hummus, feta, butternut and beetroot cubes, avocado, chickpeas, sesame, beetroot and soybean sprouts

L'Endivette
Mixed endive salads, walnuts, Roquefort, pears, figs, yuzu balsamic vinaigrette

Caesare Salad
Mesclun salad, curly endive, crispy chicken, applewood bacon, aged parmesan Caesar sauce

Tuna in the shell
Tuna tartare, avocado, black sesame, vegetarian pepper, mangoes, red onions, candied tomatoes, tuna tataki

Octopus on the rock
Hummus, octopus tentacles, pomegranate, beetroot shoots, alfalfa, passion fruit vinaigrette

Island salads
Mangoes, avocado, vegetarian chilli, red onions, kaffir lime zest, toasted almonds

Greek brick
Honey and lemon brick pastry, feta, toasted sesame, curly lettuce, candied tomatoes, young shoots

The ring of the sea
Scallop tartare, scallops, grapefruit supreme, pomegranate, lemon zest, herb juice

Green Italy
Deconstructed lasagna, burrata, roasted hazelnuts, green asparagus, peas, young shoots and candied tomatoes

Tart from the sea
Red tuna mahi-mahi tartare, spicy guacamole, black sesame, mango, ginger and fresh mint and lemon caviar

My cabbage
Soissons bean puree, roasted cauliflower with island spices and chimichuri vinaigrette

Crispy velvety
Creamy Parmesan, crispy poached egg and pan-fried Oyster mushrooms

L’Espagna Scallops,
Chorizo, corn, red beans, onions and lemony white balsamic vinaigrette, young shoots and parsley

 

MAIN COURSE

Sweet duck
Roasted duck breast with thyme, butternut squash and pumpkin puree, raspberry juice and spicy red fruit sauce

Fruity pork
Pork filet mignon, parsnip puree, green asparagus and roasted carrots, figs roasted with honey and thyme, fig juice

De la Terre du sud confit
Duck confit, truffle puree, chives and Girolle chips

Le petit Antillais
Chicken colombo, black and white Camargue rice, dried apricots and figs, banana chips plantain

Tour of Asia
Satay shrimp wok, sautéed crunchy vegetables, cashew nuts, coriander and fried egg

From the sea of the sun
Brazilian lobster, sweet potato gratin, candied vine tomatoes, Beluga black lentils and plantain chips

The coriphène
Mahi-mahi with Creole sauce on its vegetables of the Sun, sweet potato chips

Out of its shell
Scallops, Cumbava lemon puree, vegetarian chili and zucchini balls glazed with balsamic juice

The creamy forests
Creamy risotto with three mushrooms: Ceps, Chanterelles and Paris mushrooms, parsley and slices of truffled Pecorino

Crispy melting
Breaded burrata, Gnocchi with Gorgonzola, Périgord walnuts, young beetroot shoots and basil

Thermidor
Lobsters with Thermidor, Potato puff pastry with Paprika, coleslaw

Fish and its citrus fruits
Roasted cod back with thyme and lemon, carrot and ginger mousseline, pak choï and shrimp broth flavored with citrus fruits

From Argentina and the garden
Wagyu beef sirloin, asparagus and carrots glazed with reduced juice of Pomerol 2002 red wine, sautéed potatoes

Vegetarian Provençal
Penne with candied tomatoes, sautéed zucchini, garlic, basil and Parmesan shavings

 

DESSERT

Sexy Sunday
Madagascar vanilla ice cream, fleur de sel caramel, vanilla caramel sauce, popcorn and caramelized peanuts

Tarte citron yuzu
Yuzu lemon meringue tart

Pavlova des Bois
Unsweetened meringue, candied red fruits, light Madagascar vanilla cream infused with rose and fresh red fruits

Ile Flottante
Crème Anglaise Vanilla, Cardamom and cloud of egg white with caramel thread

Brioche lost in the Islands
Toasted brioche with lemon, custard with orange blossom, brunoise of exotic fruits, whipped coconut cream, passion fruit juice

My beautiful chocolate mirror
Chocolate shortcrust pastry, fleur de sel, melting ganache of dark chocolate 64% with Tonka bean, mirror glaze of dark chocolate 74%

Coulant Heart
Soft chocolate, custard and vanilla ice cream

Sydney
Fondant with almonds, roasted apples with fleur de sel caramel, caramelized pecans and hazelnut crumble

Raspberry Sea Urchin
Breton shortbread, light vanilla cream from Madagascar, red fruit cream and fresh raspberries

Rice pudding from my childhood
Creamy rice with vanilla from Madagascar, puffed rice and caramelized popcorn and caramel with orange blossom salt

My Chou
Choux profiteroles Madagascar vanilla ice cream, toasted almond chocolate sauce and fleur de sel chocolate crumble

My Valentine
Vanilla mousse, black tea, blackberry and basil compote, almond streusel

Baba des Îles
Savarin with real Planteur des îles, vanilla whipped cream, exotic fruit compote and fresh exotic fruit brunoise, passion fruit juice

Super Cookie
Maxi cookie cooked in a minute with 74% dark chocolate and caramelized hazelnuts, Madagascar vanilla ice cream