Captain Jake -

I'm Captain Jake, a North Carolina native who traded the hills for the ocean waves. After studying business and EMS in Charlotte, I veered off the traditional path to become a professional Raft Guide and Rock-Climbing Instructor. My love for the sea led me back to the coast in 2014, where I started my yachting journey as a crew member, maintaining yachts both above and below the waterline.

From day charters in Miami, offering parasailing, scuba diving, and sunset sailing, I quickly moved up the ranks. I became the first mate of a mega yacht, sailing around the Great Lakes, the East Coast of North America, The Bahamas, Exumas, and Puerto Rico before finding my haven in the Caribbean.

Exploring the warm Caribbean waters is my passion. The best part of my day is guiding guests to my favorite snorkel/dive spots, sharing my knowledge and appreciation for the magnificent underwater world unique to the Caribbean. My ultimate wish is to ignite in my guests an overwhelming passion for the ocean, ensuring they leave with smiles as deep as the sea. 🌊⚓😊


Chef Joseph -

Hey there, I'm Chef Joseph!

I'm all about delicious food and thrilling underwater adventures. With 7 years of experience as a chef and scuba diving instructor, I've perfected the art of cooking while exploring the depths of the ocean.

From bustling kitchens to luxury vessels around the Bahamas and BVI’s, I've been whipping up mouthwatering dishes and leading exciting dives, sharing my passion with fellow enthusiasts.

Join me as I blend culinary excellence with underwater exploration, creating unforgettable experiences one dish and dive at a time!

Starters:

-Thai crab cake with spicy papaya salad

-French onion soup with gruyere crostini's

-Artichoke heart, olive, ricotta and roquette flat breads with balsamic mint dressing

-Smoked duck breast with watercress and pomegranate salad

-Smoke salmon gravlax with confit tomatoes

 

Main Course:

-Rosemary crusted lamb rump with sweet potato croquettes honey parsnip pure and red wine jus

-Leek and feta arancini with a roasted fennel and tarragon salad and parmesan crisps

-Sea Bream with pesto long beans and kale with creamed swede and carrot smash

-Chorizo and thyme stuffed chicken Supremes with roasted bell pepper paella

-Moroccan lamb tagine, Courgette and sweet onion cous cous, and warm pittas with zesty humous and tzatziki

 

Desserts:

-Decadent Banoffee tower

-Chocolate and hazelnut mousse with fresh berries and raspberry coulis

-Apple Crumble with fresh egg custard

-Pistachio baklava with scented honey ice cream

-Mango and passionfruit pavlova with lime sorbet

 

Canapes:

-Feta and caramelised onion tartlets

-Peach and Prosciutto

-Smoked salmon with dill cream cheese on top of buckwheat bellini's

-Buffalo mozzarella and balsamic, basil tomato bruschetta's 

-Blue cheese asparagus spears on peppers cracker

 

Cakes for Afternoon:

-Coffe and walnut 

-Peach turnover

-Chocolate fudge cake

-Pistachio and Rose

-Lemon drizzle

-New York cheesecake

-Carrot Cake

-Banana Bread

-Victoria Sponge