Captain: Christian Atal
Nationality: Chilean
Christian was born and raised in Santiago de Chile. At a young age he moved away from the city and discovered his passion for the sea. He became a dive instructor and captain. With his first sail boat, he started leading diving expeditions when he decided to pursue a life that would allow him to live full-time on sea. He sailed through Chile's southern shores, all the way up north to Mexico and the Caribbean where he has spend the last fifteen years. In 2013 Christian has found his new paradise and home - the islads of the Bahamas. Other than sailing and travelling, Christian has got a passion for fitness, yoga and healthy food. As the captain of yacht, with around 45.000 sea miles, Christian is a well-experienced sailor who would love to take you to the most beautiful islands of the Bahamas.

Chef: Iris Muller
Nationality: Dutch

Iris grew up in Holland with a father as chef. At a young age she developed a taste for good food cooked with love and creativity. Her open mind pushed her to always improve her recipes while traveling the world and tasting the flavors of Thailand, India, South America and Europe. Apart from cooking she is a singer, a cultural anthropologist and a reiki healer.

3rd Crew member for 6-8 guests charters.

Day 1

Lunch: Summer fresh fish tacos with white fish, red cabbage, avocado, coriander and a spicy lime mayonnaise

Dinner: Grilled salmon drenched in a mango lime sauce served with green peas and coconut rice

Dessert: homemade lemon pie

 

Day 2

Lunch: Poke bowl with sushi-grade tuna, sticky rice, edamame beans, Julien grated carrot, avocado, cucumber, black sesame seeds, bean sprouts and a homemade kicking dressing

Dinner: Filet mignon steak served over a wild mushroom truffle risotto served with a mushroom gravy and freshly grated Parmesan cheese. 

Accompanied by a crunchy kale salad with orange, pistachio and a red wine dressing on the side

Dessert: chocolate fudge brownie combined with Forrest fruits and dark chocolate nibs. 

 

Day 3

Lunch: pesto pasta penne served with grilled chicken, baby spinach, pine nuts, parmesan cheese and roasted cherry tomatoes.

Dinner: Blackened mahi mahi poured with a lemon cherry tomato reduction sauce served over a sweet potato purée served with asparagus and a big garden salad

Dessert: Nutella crepe with ice cream 

 

Day 4

Lunch: Greek mesa with organic chicken-gyros, naan bread, tzatziki, and a big Greek salad 

Dinner: Tuna Tataki sesame-seared seared poured with a homemade Japanese ponzu sauce served with an umami cucumber edamame carrot salad 

Dessert: homemade mango yoghurt mint sorbet

 

Day 5 

Lunch: avocado, chipotle shrimp quinoa bowl with BBQ roasted corn, black beans and a homemade lemon cilantro marinade and fresh pico de gallo

Dinner: Grilled grouper served in a lemon sauce accompanied by lemon orzo and grilled zucchini 

Dessert: coconut ice cream with cookie crumbles 

Day 6

Lunch: Classical Cobb salad, grilled organic chicken breast served over iceberg lettuce topped with hard boiled eggs, baby tomatoes, crispy bacon, avocado, blue cheese crumbles and a homemade honey mustard dressing. 

Dinner: shrimp pasta tagliatelle coated in a aglio e olio sauce served with an arugula goat cheese salad. 

Dessert: tiramisu 

 

Day 7 

Lunch: green thai coconut curry combined with Asian eggplant, chicken, snow peas and fresh lime and coriander. 

Dinner: Surf and turf BBQ with steak and lobster, accompanied by grilled rosemary potatoes and a big garden salad. 

Dessert: grand dessert 

 

Day 8

Lunch: homemade deluxe burger made with ground beef, green lettuce, sliced tomatoes, pickles, caramelized onions and cheddar cheese. Topped with ketchup or any sauce you like. Served with vinegar chips. 

Dinner: Bacon-wrapped pork served with roasted butternut squash, topped with feta and garlic sauté spinach served with a tomato basil salad 

Dessert: Oven-baked pears with cinnamon and vanilla ice cream