Captain: Christian Atal
Born and raised in Santiago de Chile, Christian discovered his calling when he left the city behind and found his passion for the ocean. After becoming a dive instructor and captain, he purchased his first sailboat and began leading diving expeditions—a journey that would shape his entire life.
Christian has sailed Chile's dramatic southern coastline, ventured north through Mexico, and explored the Caribbean, where he's spent the past fifteen years. In 2013, he discovered his ultimate paradise: the Bahamas Islands, which he now calls home.
Beyond sailing, Christian is devoted to fitness, yoga, and healthy living. With approximately 45,000 nautical miles under his belt, he brings extensive experience and genuine enthusiasm to every voyage, eager to share the Bahamas' most spectacular islands with his guests.

Chef: Iris Muller
Iris's culinary journey began in Holland, where her chef father instilled in her an appreciation for food prepared with love and creativity. Her adventurous spirit has taken her around the globe—from Thailand and India to South America and across Europe—where she has gathered inspiration and flavors that infuse her cooking with an international flair.
A true Renaissance woman, Iris brings more than just culinary expertise aboard. She's also a singer, cultural anthropologist, and Reiki healer, weaving her diverse passions into a warm and enriching onboard experience.

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