Introducing the power team aboard the Painted Pelican!
Captain Joe brings years of experience navigating catamarans through some of the world’s most beautiful waters. Chef Ariq curates vibrant menus that blend Caribbean flavors with global influences, always using local, seasonal ingredients. Whether you're vegan, gluten-free, or just adventurous with your palate, Ariq can accommodate any dietary need. Together, they’ll deliver the vacation of a lifetime for your family and friends.

Joseph Paolone: Captain

Joseph hails from the sailing community of the Niagara-on-the Lake in Ontario, Canada. He began boating as a baby on the shores of Lake Ontario, sparking a lifelong love for adventure and discovery on the open water. While studying history at Brock University, Joseph spent many summers working as a sailing coach at neighboring yacht clubs. It was during these years that he realized his passion for boating and his dream of a life at sea could be fulfilled by moving to the Caribbean.

For nearly a decade, Joseph has worked as a charter captain around the Caribbean, Mediterranean, and Pacific Ocean. He has completed multiple deliveries and was part of a Pacific crossing on a 32-foot sailboat in the spring and summer of 2024.

Joseph is excited to take you to the most incredible spots in the Caribbean on your charter. He is more than happy to teach guests anything they want to know about boating while sharing his passion for the sea. Joseph also enjoys staying active and can show you his favorite trails and snorkeling spots if that interests you. To top off an exciting day of activities, he would be delighted to make you your favorite cocktail as you relax and enjoy an amazing sunset. Whatever type of charter you fancy, Joseph will make it happen.


Ariq Flax-Clarke: Chef/Stew/Mate

Chef Ariq Flax-Clarke grew up on the sunlit shores of Virgin Gorda in the British Virgin Islands, where the aromas from his grandmother’s kitchen mingled with the salt air of the sea. Inspired by her gift for storytelling through food, Ariq learned early that cuisine is more than sustenance — it’s a connection, a celebration, and a way to bring people together. Childhood days spent fishing in turquoise waters laid the foundation for a culinary identity deeply rooted in fresh, local ingredients.

Ariq began working in kitchens as a teenager, building a strong foundation that now spans over 12 years of culinary experience. He holds a Bachelor’s degree in Culinary Arts and Food Management and a Master’s degree in Business Administration from Johnson & Wales University in Miami, Florida, blending creative skill with business acumen. His career has taken him through fine dining internships, private events, and prestigious culinary competitions, including multiple medals with Team BVI at the Taste of the Caribbean Competition and has recently scored a second-place finish at the 2024 VIPCA USVI Charter Yacht Show Culinary Competition.

He has also proudly represented the BVI on prominent stages such as the South Beach Food and Wine Festival, Citi Taste of Tennis in California and Miami, the Annapolis Boat Show, the BVI Food Fest, and a Caribbean-themed event at the James Beard House in New York.

Ariq’s passion for understanding food’s origins inspired him to revisit his love for fishing, explore beekeeping and honey production, and even experiment with mead-making during the pandemic. Seeking greater creative freedom, he transitioned from traditional kitchens to the luxury yacht charter industry. For the past three seasons, he has served as chef aboard Barefoot Bliss, a 54-foot Bali Catamaran, curating vibrant menus that blend Caribbean flavors with global influences.

When not in the galley, Ariq enjoys fishing, often incorporating his fresh catch into memorable onboard meals, snorkeling, discovering hidden coves, and sharing laughs with guests. His easygoing nature, meticulous attention to detail, and passion for hospitality ensure every charter is a personalized, unforgettable experience.

Breakfast

Served with fresh fruit platter, freshly brewed coffee, a selection of fine teas, and fruit juices

• Farm Fresh Eggs - scrambled, hard-boiled, fried, or frittata, using local herbs and spices (available daily)
• Crisp Bacon or Savory Sausages- pork, turkey, or beef. Smoked salmon option (available daily)
• Caribbean Breakfast Potatoes- Golden, herb-infused potatoes with a hint of local seasoning
• Fluffy Pancakes- Light and airy, served with warm maple syrup and a dusting of powdered sugar
• Classic French Toast- Thick-cut bread dipped in cinnamon custard, grilled to perfection
• Yogurt Parfaits Creamy yogurt layered with house-made granola and seasonal fruit compote
• Golden Waffles (when available)- Crisp on the outside, tender inside, served with fresh berries
• Fresh Bagels & Cream Cheese- Warm, chewy bagels with classic or flavored cream cheeses
• Avocado Toast- Smashed avocado on artisan bread, topped with microgreens and a squeeze of lemon
• Traditional Eggs Benedict- Poached eggs over toasted English muffins with hollandaise sauce
• Freshly Baked Pastries or Toast- Croissants, danishes, and artisan breads served warm

 Lunch

• Flatbread Pizzas- Baked crisp with flavor combinations such as caramelized onion jam & crumbled cheese, pepperoni with mozzarella, or prosciutto with arugula
• Grilled Peach or Red Plum Burrata Medley- Sweet stone fruits with creamy burrata, drizzled with honey and balsamic glaze, served with warm focaccia
• Street Tacos- chicken or shrimp, paired with fresh guacamole, grilled corn salad, and mango salsa
• Island Lobster Roll- Tender lobster in a coconut-lime aioli, topped with mango relish in a buttery brioche roll, served with plantain crisps
• Kebab Trio- Tender skewers of beef, chicken, or pork served with charred naan, broccoli Greek salad, and tzatziki
• Classic Chicken Cobb Salad- Crisp greens with grilled chicken, avocado, egg, bacon, blue cheese, and a tangy vinaigrette
• Wagyu Beef Burgers- Juicy patties topped with brown sugar–caramelized onions, served with crispy potato wedges
• Charred Shrimp- Served over a citrus medley salad with fresh herbs and olive oil drizzle
• Crispy Fish Bao Buns- Wahoo or mahi mahi in soft steamed buns with slaw and sweet soy glaze
• Classic Chicken Caesar Salad- Romaine lettuce with parmesan, croutons, and creamy Caesar dressing

Dinner

• Coconut Lemon BVI Snapper- Pan-seared and finished with a coconut-lemon glaze, served with roasted potatoes and asparagus. Alternate: tender chicken thighs
• Herb-Infused New York Strip/Ribeye Steak or Seared Scallops- Served with creamy mashed potatoes and charred broccoli, finished with herb butter
• Grilled Mahi Mahi Sauce Vierge- Fresh mahi with a light Provençal tomato-herb sauce, crispy potatoes or cassava, and seared zucchini
• Seared Salmon- Flaky salmon with creamy vegetable risotto and a drizzle of lemon oil
• Roasted Spatchcock Chicken- Juicy, oven-roasted chicken with mixed vegetables, roasted sweet potatoes, and a creamy ajvar sauce
• Sweet Soy Glazed Pork Tenderloin or Chops- Served with roasted parsnip purée and grilled yellow and purple cauliflower
• Coconut-Braised Short Ribs- Slow-cooked and melt-in-your-mouth tender, with creamy polenta and charred cauliflower
• Creole Shrimp Spiced shrimp with coconut rice and crisp garden salad
• Homemade Shepherd’s Pie- Savory beef and vegetables baked under creamy mashed potatoes
• Orzo & Sun-Dried Tomato Salad- Served with a crispy-skin airline chicken breast and lemon herb vinaigrette
• Creamy Tomato Shrimp Pasta- Tossed with fresh herbs and parmesan
• Potato Gnocchi- With butternut squash coconut purée, fried chorizo, and crispy sage

Desserts

• Classic Pecan Pie- Sweet, nutty filling in a buttery crust
• Pound Cake French Toast- Served with pecan banana foster and vanilla ice cream
• Muscovado Poached Pears- Soft, spiced pears with a hint of caramelized sugar
• Chocolate Cremosa- Silky chocolate mousse with a touch of sea salt
• Classic Crème Brûlée- Vanilla custard with a caramelized sugar crust
• Panna Cotta with Berry Coulis- Creamy and delicate with a tart berry finish
• Fresh Guava Cake-Topped with a light cream cheese whip
• Honey Toast- Crisp golden bread with vanilla mascarpone whip and drizzled honey
• Sticky Toffee Pudding- Warm sponge cake with toffee sauce and cream
• Honey Roasted Plum- Served warm with whipped cream or ice cream
• Tiramisu with a Twist- Kahlúa-soaked pistachio cake layered with mascarpone cream and finished with a dusting of cocoa

**Selections change daily to highlight the freshest seasonal ingredients