Captain Matthew Jacobs
Born and raised along the shores of Lake Michigan, Matt’s lifelong connection to the water began at an early age. His childhood summers were spent sailing and powerboating with family and friends across the Great Lakes and surrounding inland waters. A pivotal year spent sailing the East Coast and Bahamas with his family sparked a deeper love for the ocean—one that would go on to shape his life and career.

Since then, Matt has spent countless years boating and sailing the East Coast and Caribbean, with extensive time on the Chesapeake Bay, the Puget Sound, and the waters surrounding the Big Island of Hawai‘i. For the past five years, he has worked professionally as a boat captain in Hawai‘i, refining his skills and sharing his love for the ocean with others.

With a lifetime of experience on the water, Matt feels most at home at sea. His calm presence, adventurous spirit, and deep respect for the ocean shine through in every charter. He holds scuba certification and enjoys a wide range of outdoor activities, including freediving, spearfishing, biking, surfing, running, hiking, and yoga.

Always in search of the next adventure, Captain Matt is committed to creating a safe, fun, and unforgettable experience for every guest who steps aboard.





Chef Richard Pims
Raised in Queens, New York, Richard Pims grew up in a large, food-loving family where meals were the center of connection and celebration. Early memories of his grandmother’s cooking — especially her homemade applesauce on cold winter days — sparked a lifelong appreciation for the warmth and comfort that great food can bring.

After earning his Culinary Arts Degree from Johnson & Wales University, Richard built an impressive foundation in some of New York’s most respected kitchens. He trained at the historic Lahiere’s, a 90-year-old classical French restaurant, and went on to refine his craft in a range of acclaimed establishments including Park Avenue Café and Rm Fine Seafood, the latter earning three stars from The New York Times. Throughout his restaurant career, Richard worked across all kitchen stations, developing a deep understanding of classic French technique, elevated American cuisine, and high-volume execution without sacrificing quality.

Now bringing that experience to the yachting industry, Richard combines his culinary expertise with a strong maritime background. He holds a USCG Master’s License with Sailing Endorsement and has served as both captain and dock master in East Hampton, New York. His dual experience on deck and in the galley gives him a unique understanding of life at sea and the rhythm of charter service.

Chef Richard focuses on refined, ingredient-driven cuisine rooted in classical technique while remaining adaptable to guest preferences. Whether preparing elegant dinners or relaxed coastal fare, he aims to create meals that feel both elevated and familiar — always fresh, thoughtfully presented, and tailored to the experience onboard.

DAY BREAK
Fresh Sliced Fruit
Seasonal fresh fruit, beautifully presented.

Homemade Smoothies & Green Juices
Freshly blended smoothies and pressed green juices.

Yogurt & Granola
Creamy yogurt served with house granola.

Eggs Benedict or Lobster Benedict
Poached eggs on toasted English muffins with hollandaise sauce, with the option of classic or lobster.

Soft Scramble
Lightly scrambled eggs prepared to perfection.

Brioche French Toast
Served with whipped cream and maple syrup.

Fresh Bagels with Smoked Salmon
Bagels served with smoked salmon and assorted spreads.

Bacon, Egg & Cheese Sandwich
Classic breakfast sandwich served warm.

Classic Breakfast Plate
Bacon, sausage, and home fries.

 

MIDDAY
Greek Salad with Grilled Lemon Chicken
Fresh greens topped with grilled lemon chicken.

Crispy Fish Tacos
Served with sesame slaw and chipotle aioli.

Maryland-Style Crab Cakes
Paired with jicama slaw and remoulade.

Smash Burgers
Served with homemade potato and pasta salad.

Mediterranean Kabobs
Grilled fish and chicken skewers.

Classic Caesar Salad
Crisp romaine with traditional Caesar dressing.

 

HORS D’OEUVRES
Charcuterie & Cheese Board
Selection of cured meats and cheeses with accompaniments.

Crispy Asian Oysters
Lightly fried oysters with Asian-inspired flavors.

Homemade Guacamole & Pico de Gallo
Fresh guacamole and pico served with chips.

 

MAIN
Pan-Roasted Jumbo Shrimp Risotto
Creamy risotto topped with pan-roasted jumbo shrimp.

Diver Scallops
Served over Castilian white bean ragout.

Frisée au Lardon
Frisée salad with lardons and brie crouton.

Moulard Duck Breast
Served with vanilla whipped sweet potatoes and haricots verts.

Crispy Local Lobster Tails
Served with cacio e pepe.

Dry-Aged Prime Ribeye
Served with olive oil whipped potatoes and creamed spinach.

Miso-Glazed Halibut
Served with sticky rice, bok choy, and ginger.