Accomodations:

Crew Profile

Captain Thomas
Thomas was born in South Africa and raised in the coastal town of Langebaan, where his love for the ocean took root. Spending most of his days either surfing or on a boat, he quickly developed a deep connection to the water.

From an early age, he knew that sailing was his calling. Determined to pursue it as a career, he made sure to get all his paperwork in order and saved up as much as he could to make his way to the Caribbean. Just a week after graduating high school, he was already on a plane to begin his first job.

Since 2018, he has been exploring the Caribbean and other parts of the world, but he now calls the British Virgin Islands (BVI) home. Having sailed these waters extensively, he knows all the hidden gems and favorite spots, offering unforgettable experiences to his guests no matter the weather.

His career has spanned multiple companies, allowing him to gain valuable experience in a wide variety of settings. He has worked on everything from award-winning luxury catamarans to fun, pirate-themed day cruisers.

As a certified Dive Master with a passion for marine life, he is always eager to share his love for the ocean with others. Down-to-earth and adventurous, he considers himself lucky to be living his best life in the Caribbean, where his greatest joy is creating memorable experiences for his guests.





Chef Johann
Johann was born in Bloemfontein, Free State Province, South Africa, Johann’s journey into the culinary and yachting worlds began in unexpected ways. His heritage traces back to Dutch settlers who arrived in the late 1700s, and growing up in a bilingual household, he became fluent in both English and Afrikaans. Johann’s passion for cooking was sparked early, learning from his mother in the family kitchen. While he didn’t grow up sailing, annual family trips to the West Coast of South Africa fueled his fascination with the sea.

At the age of 19, Johann moved to Cape Town, where he pursued his interest in the maritime industry, earning his Yacht Masters Coastal qualification at the end of 2020. However, the global pandemic led him back home, where he shifted gears and earned a barista qualification. From March 2021 to November 2022, Johann honed his hospitality skills working at a coffee bar, while keeping his passion for cooking alive.

In 2023, Johann took a bold step in his culinary career by enrolling in the South Africa Chefs Academy in Woodstock, Cape Town. Following an intense 3-month internship at the renowned fine dining restaurant La Colombe—voted among The World's 50 Best Restaurants in 2023 and 2024—he gained invaluable experience working alongside exceptional chefs who taught him the art of French and Asian fusion cuisine.

With his newfound culinary expertise, Johann set his sights on the yachting industry. In March 2023, he flew to St. Maarten, starting his career as First Mate/Chef with Tradewinds Charter Catamarans. His initial training took place in the British Virgin Islands onboard a 60ft Fountaine Pajot Catamaran. Soon after, he was stationed in Saint Vincent and the Grenadines, where he spent 15 months chartering through the idyllic islands of Bequia, Mustique, Canouan, Tobago Cays, Union, and Carriacou. The authenticity of these less-industrialized Caribbean islands, paired with their local ingredients and culture, inspired Johann’s approach to cooking and expanded his culinary palate.

During his time in the Caribbean, Johann developed a love for the ocean, becoming a certified PADI Rescue Diver. Whether leading sailing excursions, preparing gourmet meals, or exploring underwater landscapes, Johann’s adventurous spirit shines through in everything he does. He’s worked on various yachts, including the company’s flagship 70ft Fountaine Pajot, offering guests an unforgettable combination of sailing, diving, hiking, and culinary experiences.

Driven by his passion for food and travel, Johann continues to seek out new cuisines and explore the world, always eager for his next adventure both in the kitchen and on the water.

Sample Menu

DAY BREAK
Yogurts, butter, jams etc. and cereal with every breakfast

Boiled Egg, Cheese & Ham Platter- Sliced yellow and white cheddar, Gypsy ham, smoked salmon with lemon and capers, served with cream cheese and baby tomatoes.

Scrambled Eggs & Fruit Platter- Accompanied by homemade banana oat cinnamon muffins, a brie and white cheddar platter, breakfast sausages, and crispy bacon.

MID DAY
BBQ Baby Pork Ribs- Served with a smoky sesame seed teriyaki and brandy sauce, accompanied by a sweet & spicy Asian slaw made from white cabbage, carrot, dill, and yellow pepper, garnished with fresh thyme and tossed in a honey and soy dressing.

Sesame Seed Seared Tuna Poke Bowls- Featuring sushi rice, drizzled with a delightful combination of sriracha mayo and sweet soy sauce. Topped with fresh cucumbers, carrots, split peas, pickled onions, and sliced avocado.

HORS D'OEUVRES
Bruschetta Trinity (3 Types of Bruschetta)- A toasted baguette slice topped with finely diced tomato, onion, and carrot, drizzled with a balsamic glaze. Another baguette slice spread with basil pesto and topped with chopped sundried tomatoes. The third features melted brie cheese and sweet red grapes, finished with a balsamic glaze.

Freshly Caught & Lightly Seared Yellowfin Tuna Sashimi- Caribbean-caught fillets, soaked in a chili soy sauce, then lightly seared and thinly sliced. Served with a side of spicy sriracha mayo and finely diced green onions, garnished with a touch of salt and a drizzle of balsamic glaze.

MAIN
BBQ Jerk Pork Chop with Garlic Butter Mashed Potatoes- Served alongside dauphinoise potatoes, baked in a creamy mushroom sauce and garnished with paprika. Complimented by a light apple, cranberry, and walnut salad, dressed with a honey and olive oil balsamic vinaigrette.

Beef Wellington- Seared beef tenderloin wrapped in puff pastry, lined with duxelles (a mixture of finely diced, sautéed mushrooms). Served with sautéed garlic butter carrots, zucchini, and turnip, and complemented by a rich demi-glace red wine sauce.

Pan-Fried Duck Breast with Red Wine Sauce- Served alongside fresh herb and coconut basmati rice, accompanied by steamed broccoli and potato fondant balls roasted in beef jus.

DESSERTS
Tiramisu- A fluffy mascarpone and cottage cheese base layered with coffee-soaked ladyfingers infused with Baileys liqueur, topped with a dusting of cocoa and cinnamon. This delightful dessert can be served with a side of ice cream or espresso.

Freshly Baked Cinnamon Rolls- Homemade cinnamon rolls infused with a hint of vanilla essence, lined with butter and cinnamon sugar. Served warm with a cream cheese frosting and a drizzle of chocolate sauce.