Meet the Crew of LA PERLE
Where Seamanship, Fine Dining & Island Adventure Unite.
“Every voyage aboard LA PERLE is an immersion in the art of ocean living.”

Captain Andre Samuel is a consummate professional, highly qualified charter captain, and Yacht Master with more than 100,000 miles of sea service. Originally from Antigua, Captain Samuel has spent more than 15 years working throughout the British Virgin Islands and the wider Caribbean. He has been associated with both Navigare and Dream Yacht for the past five years and also completed assignments with Dream Yacht in Rhode Island, the USVI, among other Caribbean bases. This experience further demonstrated his exceptional adaptability, patience, and ability to operate confidently and professionally in a wide range of conditions and situations. Captain Samuel’s impeccable safety record, combined with consistently outstanding feedback from guests throughout his career, made him the obvious choice to lead the LA PERLE crew for Navigare in the British Virgin Islands. His extensive experience, sound judgment, professionalism, and proven ability to manage both vessels and guests make him an invaluable asset to the operation
 

Chef Julien Breistroffer grew up in the kitchens of his family Inn in Beaujolais, France developing a passion for cooking from a young age. After working as a journalist specializing and travel and cuisine, he reinvented his career as the media landscaped changed. In 2003 he became a yacht chef working several seasons on private yachts and crossing the Atlantic multiple times. He refined his cooking with renowned chefs including a Michelin Star Chef and a Meilleur Ouvrier de France. Based in the Caribbean since 2017, Julian has completed more than 200 charter weeks for different charter companies. In January 2026 he joined Navegare as a bareboat chef, but due to the high quality of his work, has been assigned to LA PERLE, our magnificent FP 59 fully crewed catamaran, Allowing him to best express his inimitable cooking style and create memorable dining experience for our esteemed guests

StewardessAlexandra Parsons, a BVI native, is a self-described yachtie by trade, ocean enthusiast by choice, and expert at hiding the fact that she just stubbed her toe on a deck cleat. Here for clear waters, adventure and high vibes. Her radiant personality, friendly demeanor, and amazing attention to detail are unmatched in the industry. She’s now aboard LA PERLE to bring her unique style of hospitality and service to our premium product in the BVI.

The LA PERLE Experience
Fine Dining • Scuba Adventures • Sport Fishing • Water Sports •
Island Luxury
Your days aboard LA PERLE unfold like the tide—each moment a new discovery. Begin the
morning with a sunrise dive led by Captain Andre, then reel in the day’s catch as the first
rays touch the bow. Chef Julien turns it into a delicate lunch, perfectly paired with island
flavors. Spend the afternoon wakeboarding, paddleboarding, or simply floating in turquoise
serenity as Alexandra attends to every detail on deck. As dusk settles, champagne bubbles, the
sky blazes gold, and another unforgettable evening begins—where stories, laughter, and the
rhythm of the ocean come together under Caribbean stars.
“Step aboard LA PERLE—where luxury meets adventure, and every wave tells your story.”

Sample menu (7 days ) Breakfast

Hot

• Eggs
• Bacon
• Sausage
• French toast
• Pancakes
• Chef’s sea Breakfast Plate
• Eggs benedict

Cold (Set up Every Morning)

• Fruit platter
• Yogurt
• Muffins
• Toast

Note! All breakfast will have a cereal station set up as well as choice of a chef’s hot breakfast plate.

Lunch

·     Fish Tacos with Vibrant Watermelon Salad.

Freshly caught tuna , red cabbage, cilantro, avocado, tomato, fresh citrus sauce

·     Chicken Pesto Pasta Salad.

Grilled pesto chicken breast, cherry tomato, sweet peppers, goat’s cheese, fusilli

·     Grilled Grouper Fillet with Styled Greek Salsa Salad.

Grouper fillet, mango, red cabbage, cucumber, olives ,feta Greek salsa dressing

·      Cheeseburgers in Paradise/ Sweet Potato Fries/ Pulled Wild Leaf.

Homemade cheeseburgers, brioche bun, bacon jam, roman lettuce, sweet potato fries

·      Cheese/ Onion/ chicken / Quesadillas with Honey Mustard Salad.

Pan seared chicken, onion, freshly grated cheddar/pepper jack, lightly toasted tortilla

·     Beef Kababs with Fresh creaser Salad.

Prime cut of beef cubed, onions, peppers, courgettes

·     Catch of the day/rice/ grilled vegetables.

Freshly caught mahi-mahi, basmati rice, peppers, courgettes and aubergine

Canapes

·     Whipped Wild Honey/ Watermelon/ Cracker.

Honey that is whipped in a machine that is dressed over watermelon cubed, water cracker

·     Homemade hummus and Crudites.

Carrots, celery, cucumber, blended chickpeas

·     Creamy Spinach Dip.

Spinach, parmesan cheese, sour cream, secrete spices baked to perfection

·     Mini Bacon Pancake Bites

Confit bacon placed on a savory flour bite

·     Melon Wrapped Prosciutto.

summer melon wrapped in prosciutto

·     Popcorn Chicken Bites/ Olives.

Battered chicken cubed fried to perfection with deli olives

·     Arancini balls.

Italian rice balls flavored with saffron and herbs lightly fried

Starters

·     Rice Paper Wrapped Mushroom and Shrimp/ Spring Rolls.

Sautéed mushroom, spring onion, blanched shrimp, rice paper

·     Bruschetta/ Garlic Caprese Bread.

Cubed tomato petal, garlic, parsley bread

·     Prawn Cocktail.

Tomato, horseradish and sugar syrup, grilled prawns

·     Bacon Wrapped Scallops.

U10 scallop, deli bacon

·     Rolled Cucumber with Cream Cheese and Sun-Dried Tomatoes

Thinly sliced cucumber, cream cheese, chopped sun dried tomatoes

·     Caramelized Onion and Brie Tartlets.

Brewed white onion, brie cheese, savory tart

·     Melon of the land and sea.

Sliced melon, brushed with apricot jam

Mains

·     Beef Roast/Carrots/ Steamed Baby Potatoes/Gravy.

Prime beef cut, blanched carrots, baby potatoes, beef fat sauce with cream split

·     Meatloaf Pasta.

Tomato based minced loaf crumbled on top of tagliatelle

·     Beef Fillet/ Pommes Anna/ Rainbow Carrots/Jus.

Fillet of beef, layered potatoes, grilled carrots, beef trimming sauce

·     Grilled Sea Bass/ New Potatoes/ Grilled Corn/ Parsley Sauce.

Sea bass, boiled potatoes tossed in cilantro, corn, flour-based sauce with parsley

·     Creamy Bacon and mushroom pasta with Garlic Bread.

Roasted mushroom and bacon tossed in a creamy sauce, linguini, garlic bread

·     Chicken Stir-Fry with Glass Noodles.

Flame grilled chicken breast, mixed vegetables, glass noodle Thai chili sauce

·     Flamed grilled lamb/ garlic crushed potatoes/asparagus.

Local sourced lamb rack / potatoes roasted in garlic oil, steamed buttered asparagus

Dessert

·     Crème Brulé.

Set custard with a burnt sugar top

·     Lemon Posset.

Cream set with lemon juice and sugar

·     Cheesecake.

Deconstructed base with a traditional cheesecake top

·     Chocolate Fondant.

baked chocolate with a runny Centre

·     Key Lime Pie.

Baked condense milk, lime juice and sugar, cracker base

·     Poached pear/ caramel ice cream

Boiled pear in red wine with cinnamon, cloves and sugar, Caramel swirl ice cream