Captain Owen Aschoff
Growing up in Florida, I spent much of my time in and on the water, often accompanying my parents to Florida BASS Federation tournaments, where they served as Directors. My love for the ocean quickly led me to offshore sportfishing, where I started as a mate and gained valuable experience as crew. This passion expanded when I was invited to join a sailboat racing crew aboard a 38' Hinckley, and it was there that I fell in love with sailing.

During this period, I worked various jobs in the service industry, including bartending, while also touring the U.S. as a drummer for many years. These experiences eventually brought me to the USVI, where my boating career truly took off.

As a 100-ton Inland and 50-ton Near Coastal Master Captain, I’ve spent the last ten years captaining boats ranging from 35 feet to 60' catamarans, along with many others in between. I’ve had the privilege of racing both Swan 90s and 60m Perini Navis in international mega yacht regattas, experiences that have been instrumental in shaping my yachting career.

The past decade has been a fulfilling adventure, filled with diving, freediving, fishing, and hiking. I’m excited to bring all that I’ve learned to the next level with KASIOPEJA.



Chef Chris
Hi, I’m Chris! Born and raised in sunny San Diego, I grew up in a large Italian family where the kitchen was the heart of our home. Surrounded by amazing women, I learned the art of cooking from the age of 9, which sparked a lifelong passion for culinary excellence. With 23 years of professional cooking experience, I've had the privilege of working in Michelin-starred restaurants in Spain and Northern California.

Though I’ve spent years perfecting my craft, I now bring my love for food and the ocean together, where I create unforgettable dining experiences for guests during their ocean adventures, all while keeping the rhythm of life balanced and joyful by playing music just for fun.

Let’s craft the soundtrack to your dream vacation with mouthwatering meals, exciting water activities, and sharing stories from our adventures!

DAY BREAK
All Breakfasts Include Fresh Fruit Platters, Fresh Pastries, Fresh Juices, Breads & Jams

Eggs Benedict with Ham on an English Muffin and Hollandaise Sauce (Pre-Request for This Option)

Eggs Your Way with Rustic Garlic Potatoes and Bell Peppers and Onion

Build Your Own Omelet Bar with Ham, Bacon, Breakfast Sausage, Tomatoes, Spinach, Bell Peppers, Onions

Smoked Salmon Lox Bagel with Cream Cheese, Smoked Salmon, Cucumber, Red Onion, and Capers

Avocado Toast with Fresh Avocado, Assorted Seeds, Cherry Tomatoes, Poached Egg, Balsamic Drizzle, and Arugula

 

MIDDAY
BBQ Chicken with Fries and a 4 Seasons Salad with Your Choice of Dressings

Grilled Burgers with Fries and a 4 Seasons Salad with Your Choice of Dressings

Your Choice of Assorted Sandwiches with Chips and 4 Seasons Salad with Your Choice of Dressings

Grilled Watermelon Salad with Feta Cheese, Assorted Nuts, Arugula, and a Fig Balsamic Dressing

Loaded Nacho Platter with Short Rib, Mango Salsa, Jalapeños, Melted Queso, Pickled Onions, Cotija Cheese, and Cilantro

 

HORS D'OEUVRES
Pre-Dinner Charcuterie Board includes Fried Eggplant Parm with a Sweet House-Made Marinara, Garlic Crostini, Savory Pesto Sauce, Topped with Shaved Parmesan Cheese and Shredded Reggiano, and a Chiffonade Italian Basil (Bite-Size Portions)

House-Made Tortilla Chips, House-Made Roasted Salsa, House-Made Guacamole, Pico de Gallo, Mexican-Style Hot Carrots

Blistered Shishito Peppers with Lemon Sauce, Fresno Chilies, Lemon Zest, Garlic, and Ginger Crisps 4 Seasons Salad

Grilled Watermelon Salad with Feta Cheese, Assorted Nuts, Arugula, and a Fig Balsamic Dressing

Garlic-Ginger Edamame with Soy/Teriyaki Sticky Sauce Sesame Seaweed Salad with Ahi Tuna and a House-Made Ginger Sauce

Grilled Caesar Salad with Chipotle Caesar Dressing

Potato Salad, Bacon-Wrapped Jalapeno Poppers with Balsamic Drizzle and Blackberry Compote

 

MAIN
Angel Hair Pasta No. 9, Grilled Asparagus and Broccolini, Option of House-Made Marinara or White Wine Garlic Sauce, Garlic Bread, Microplaned Parmesan, Chiffonade Italian Basil

Your Choice of Proteins: Carne Asada, Pollo Asado, Carnitas with Corn or Flour Tortillas, Mexican-Style Tomato Garlic Rice, Choice of Black Beans with Pickled Peppers or Refried Beans, Onions & Cilantro, Pico de Gallo, House-Made Roasted Salsa, Sour Cream, Spanish-Style Mixed Cheddar or Cotija Cheese, and Shredded Lettuce (for Both Tacos and Burritos)

Filet Mignon to Preferred Temperature, Seasonal (Prawns, Shrimp, Lobster—Depends on Availability), Butternut Squash Infused Garlic Potato Puree, Broccolini or Asparagus, Demi Glaze for Filet, Garlic & Shallot White Wine Redux for Shellfish

Chicken or Beef Stir-Fry with Broccoli, Snow Peas, Carrots, Yellow Squash, Bean Sprouts, Baby Corn, and Other Seasonal Vegetables, White Rice or Fried Rice

Citrus Salmon with a Grapefruit Crisp and a Citrus Drizzle

Pork Baby Back Ribs, Baked Beans, Confit Potatoes

 

DESSERTS
Chocolate Lava Cake with House-Made Whipped Cream, Dark Chocolate Sauce, Powdered Sugar, and Strawberries

Strawberry Lemonade Sorbet

Ice Cream Sundaes with Bananas, Cherries, Roasted Peanuts, House-Made Whipped Cream, and a Chocolate Drizzle

Smoked Chili Spiced Cheesecake with a Berry Reduction, Chocolate Dusting, and Mixed Fruit Mini Spheres

Churro Bar: Cinnamon-Covered Churros with a Silky Vanilla Filling, Chocolate & Caramel Drizzle, Spicy Smoked Powdered Sugar Dusting, and Topped with Chocolate Shavings

Chocolate Chip or Pistachio Cannolis with a Drizzle of Melted Chocolate and a Dusting of Vanilla Powdered Sugar

 

SHIP'S BAR

Non-alcoholic: Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices.

Spirits. Vodka: Tito's, Smirnoff. Gin: Bombay Sapphire, Tanqueray, Cruzan rum, Don Julio, and Milagro Tequilla

Red Wine: Cabernet Sauvignon, Malbec, Pinot Noir

White Wine: Chardonnay, Sauvignon Blonc, Rose

Beer: Corona, Carib, Miller Lite, Coors Light, assorted St John Brewing co.

Daily Drink Special: “Just Ask Your Crew”