Captain Mufit Umar and Chef Sandra “Sandy” Ochoa combine extensive maritime experience with a passion for exceptional hospitality and memorable dining. Mufit’s decades of sailing, instruction, and offshore command are complemented by Sandy’s globally inspired culinary background, creative approach to fresh coastal cuisine, and thoughtful attention to every guest’s preferences.

Together, they create a charter experience that blends adventure, relaxation, and personalized service—whether introducing guests to life under sail, exploring spectacular anchorages, or gathering around beautifully prepared meals that celebrate the flavors of the sea.

Click each crew profile to learn more about their background, experience, and personal story.

Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.

DAY BREAK
Desayuno Chapin
Refried black beans, scrambled eggs, and sweet plantain served with salsa and crema.

Berry Beautiful Smoothie Bowl
High-protein berry smoothie bowl topped with almond or peanut butter, coconut granola, and fresh fruit.

Good Morning Garden Toast
Local sourdough with avocado, alfalfa sprouts, and egg salad, served with a Greek yogurt fruit bowl.

Crab Cake Benedict
English muffin topped with crab cake, creole hollandaise, and a poached egg.

Classic American
Eggs cooked scrambled, fried, or hard boiled with your choice of local sourdough, white, or wheat toast, plus bacon, sausage link, corned beef hash, or ham, served with potato hash or pancakes.

MIDDAY
Kofta Wraps
Beef kofta with tzatziki, fresh herb salad, and pickled red onion wrapped and served warm.

Local Yellowfin Tuna Poke Bowl
Sushi rice topped with local yellowfin tuna, seaweed salad, pickled vegetables, and sriracha mayo.

Jamaican Jerk Grouper Salad
Fresh greens tossed in citrus vinaigrette with jerk grouper, shaved root vegetables, and avocado.

Crab Rangoon Burger
Burger patty stuffed with rangoon filling, topped with melted Asiago cheese and Thai chili slaw on a brioche bun.

Ceviche Sandia
Local catch or shrimp ceviche served with corn chips.

Bahamian Conch Chowder
Tomato-based chowder with conch, carrot, and green pepper.

Crab Gazpacho
Avocado gazpacho topped with jumbo lump crab salad, apple, and herbs.

Lobster Bisque
Rich, creamy bisque topped with lobster meat.

Tuscan White Bean Soup
Chicken broth base with thyme and celeriac.

HORS D’OEUVRES
Lobster in a Blanket
Lobster wrapped in leek and prosciutto with basil, arugula, balsamic glaze, and coarse peppercorn.

Antipasti Platter
Cured meats, a selection of cheeses, roasted red peppers, olives, and crackers.

Smoked Lox Croissants
Croissants filled with smoked lox, green onion, red onion, chive, and cream cheese.

Mushroom Trio Points
Shiitake, portobello, and maitake mushrooms with truffle oil and goat cheese.

Oyster Flight
Shucked à la minute and dressed with a variety of toppings and treatments.

MAIN
White Wine Baked Catch
Served with red russet mash, fresh greens, and champagne-roasted fennel.

Cajun Salmon
Served with baked beans, bacon-wrapped asparagus, and Dijon pasta salad.

Montreal Filet
Served with beurre rouge, pomme purée, and blanched green beans.

Blackened Mahi
Served over golden corn Alfredo linguine.

Lobster Mac n’ Cheese
Made with Gouda and millionaire bacon breadcrumbs.

Golden Prawn Curry
Hot golden curry with rice vermicelli, chili, herbs, lime, and grilled prawns.