Captain Noah
Hailing from a small seafaring village on the rugged west coast of Ireland, Captain Noah was practically born with salt in his veins. From the moment he first stepped aboard a boat at the age of five, he knew he was destined to become a captain. The sea has been at the heart of his life ever since.

Growing up, Noah was a competitive sailor, racing across multiple classes at both national and international levels. When he wasn’t competing, he dedicated his time to instructing and coaching at his local sailing club in Rosses Point—passing on his knowledge and passion to the next generation of sailors.

Four years ago, Noah transitioned into the world of yacht chartering and hasn’t looked back. He has captained and managed flotillas of 10 to 20 boats in Croatia and Greece, serving not just as a skipper but as a Route Manager overseeing logistics and guest experiences. Now based in the US Virgin Islands and BVI, Noah brings his professionalism, enthusiasm, and sharp attention to detail to every charter—ensuring guests experience the very best the Caribbean has to offer.

When he’s not sailing, Noah can still be found on the water—whether it’s surfing, kitesurfing, or casting a line for the catch of the day. And true to his Irish roots, he’s never without a good story or two to share. With Noah at the helm, guests can expect an unforgettable voyage filled with adventure, laughter, and a touch of Irish charm.




Chef Luana
Born and raised in Rio de Janeiro, Chef Luana grew up surrounded by the ocean and the natural beauty of Brazil’s coastline. Her passion for gastronomy was sparked in childhood, spending time in the kitchen alongside her father, an enthusiastic home cook who shared not only his love for food but also his deep connection to the sea. As his companion on boating excursions and a curious observer of his scuba dives, Luana developed a strong bond with the ocean that has shaped both her personal and professional journey.

By the age of eleven, she had already set her sights on becoming a chef, and at seventeen, she began formal culinary training. Since then, Luana has gained professional experience in four different restaurants, including Michelin-starred kitchens. Her drive and determination quickly stood out—rising from intern to full-time cook within her first month on the job. Her time in these high-caliber kitchens refined her skills and ignited a lasting passion for contemporary cuisine, where simple, high-quality ingredients are transformed into extraordinary culinary experiences.

Luana has a particular interest in pastry, breadmaking, and intricate plating, combining her organizational strengths and artistic flair to create visually stunning and flavor-packed dishes. Her creativity also extends beyond the galley, with hobbies like lettering and art reflecting her meticulous attention to detail.

Her disciplined and adaptable nature was shaped by over a decade of gymnastics and three years of competitive cheerleading at both national and international levels—skills that now translate seamlessly to the teamwork and rhythm of yacht life. Onboard, Luana brings a vibrant energy to every charter, offering guests not just exquisite meals, but also engaging experiences like fitness sessions or water sports activities that add an extra spark to the journey.

Currently pursuing her diving license, Luana is thrilled to blend her refined culinary background with her lifelong love of the sea. For her, the yachting world is the perfect stage to create immersive, unforgettable charter experiences—where professionalism, passion, and personal touch come together in every moment.

“Every dish I create is meant to make people feel something with just one bite, and every moment on board should leave guests with unforgettable memories.” — Chef Luana Baroni

DAY BREAK
Fluffy Japanese Pancakes
Served with wildflower honey, house-made jam, and fresh seasonal fruit.

BLAT Avocado Toast
Bacon, lettuce, avocado, and tomato on sourdough, topped with a soft poached egg.

Mushroom Herb Frittata
Served with Brazilian cheese bread and guava jam.

Creamy Herb Omelette & Crispy Bacon
With a slice of warm banana bread and whipped butter.

Dark Sesame Bagel with Smoked Salmon
With cream cheese, roasted cherry tomatoes, capers, and microgreens.

Eggs Benedict on Brioche
With avocado, poached eggs, hollandaise, and a sprinkle of paprika.

Belgian Waffles
With maple syrup, fresh berries, and whipped mascarpone.

 

MIDDAY
Leek, Caramelized Onion & Parmesan Quiche
Served with grilled chicken Caesar salad.

Caribbean Shrimp Tacos
Corn tortillas with pineapple salsa, avocado crema, pickled red onions, and cilantro-lime slaw.

Crispy Breaded Mahi-Mahi Sliders
Panko-crusted mahi filet on toasted brioche buns with house tartar, romaine, and optional spicy mayo. Served with plantain chips and cilantro-lime dip.

Salmon Poke Nori Wrap
Sushi rice, cream cheese, sunomono, avocado, crispy leek, sesame seeds, teriyaki drizzle, and fresh mango.

Greek Mezze Platter with Grilled Fish
Lemon-butter white fish with couscous tabbouleh, Greek salad, hummus, and Kalamata olives.

Brazilian Barbecue Beef Fillet
With pico de gallo and garlic bread.

Moqueca
Brazilian-style fish stew with coconut milk, basmati rice, and panko crumbs.

 

HORS D’OEUVRES
Pumpkin & Gorgonzola Soup
With rosemary focaccia.

Burrata Salad
With arugula, tomato confit, and balsamic reduction.

Baked Brie en Croûte
Almond-crusted pastry with fig marmalade.

Octopus Carpaccio
With mustard trio, capers, and toasted bread.

Shrimp Rice Rolls

Sushi Selection

Mushroom Bruschetta Trio
Shiitake, shimeji, and button mushrooms with eggplant caponata, basil, and Parmesan.

 

MAIN
Lemon & Shrimp Risotto
Finished with a Parmesan crust.

Duck Confit Ravioli
With sage brown butter, crispy shallots, and port wine reduction.

Surf & Turf
Beef tenderloin with half local lobster tail, parsley butter, and sweet potato purée.

Grilled Scallops
With roasted corn purée, garlic-chive butter, and charred asparagus.

Sweet & Smoky Asian Ribs
Served with bao buns, peanut-mango herb salad, and chili-lime dressing.

Black Rice Seafood Risotto
Finished with fresh mango.

 

DESSERT
Salted Fudge Chocolate Pie
With white chocolate crumble and vanilla ice cream.

Limoncello Lemon Pie
With blackberry coulis and blueberries.

Doce de Leite Petit Gateau
With strawberry and blackberry sauce.

Double Chocolate Fudge Brownie
With passion fruit mousse and dark chocolate crumble.

Frozen Mascarpone Cream
With fruit jam and vanilla tuile.

Coconut Panna Cotta
With mango purée and sweet biscuit crumble.

Liqueur Mascarpone Tiramisu
Topped with whipped cream.