Accomodations:

Crew Profile

AUSTIN McCLURE - American - Captain
Languages: English

From the keel up, Austin knows boats and how they operate. As a Merchant Marine and graduate of Texas A&M Maritime Academy with a Bachelor’s degree in Marine Transportation, he received extensive training on vessels and life at sea. Austin currently holds a USCG 1600GRT Master license. Austin has a passion for the sea and all the adventure within it. He has traveled the world aboard many types of commercial vessels such as Jones Act ships, OSVs, and offshore tugs. As Austin transitioned into the sunnier side of the industry, he has been in command of chartered sail and motor yachts up to 150’. His travels have taken him to places and ports around America as well as all over the Caribbean, Hawaiian and Micronesian Islands, Philippines, Singapore, Panama Canal, Middle East, and Black Sea. With Austin’s competency in seamanship and hospitality, he is ready to take you anywhere and deliver world class customer service.

CHRISTIANA GOOHS - American - Chef
Bonus Skills: Wine Connoisseur & Mixology/Bartending
Languages: English

Born and raised in DC, Christiana Goohs grew up in a family who had a deep appreciation for food. As her passion for cooking grew, Christiana attended the Culinary Institute of America where she graduated with an Associates in Pastry Arts and Bachelor’s in Business Management. With all of her travels through Europe and Asia it is no surprise to find most of Christiana's favorite dishes are internationally influenced. It was at the CIA that she discovered her love of wine – after working as a chef for multiple fine dining and Michelin star restaurants around the world, she cut her teeth at a Washington, DC wine bar and ultimately passed the Sommelier exam and WSET level 3 in wine. Currently, she utilizes her wine knowledge to help guests pair their meals with specific bottles. Christiana's enthusiastic energy, innovative menu, and top-notch cooking ability allows her to provide her guests an extraordinary vacation and dining experience onboard.

CHAD JONES - First Officer
Languages: English
Meet Chad - a South African Junior Captain whose maritime journey spans 9 years at sea. Starting as a deckhand, he’s worked his way up through dedication and hands-on experience, mastering everything from navigation systems to large tender operations. Currently serving as Chief Officer aboard M/Y JUST ENOUGH, where he’s earned recognition for his exceptional organizational skills and ability to maintain the highest operational standards. When he’s not skillfully managing crew and vessel operations, you’ll find Chad exploring the outdoors - fishing, camping, or hitting the trails on his quad bike. Based in Cape Town between voyages, he brings his signature positive energy and sense of humor to every vessel he joins. Currently wrapping up his OOW 3000 certification, Chad’s eager to take on new challenges and continue growing in his maritime career. His genuine fascination with vessel systems and operations, combined with his adventurous spirit, makes him a valuable addition to any crew.


DYLAN HATTINGH - Chief Engineer
Languages: English & Afrikaans
Meet Dylan - our Chief Engineer whose expertise keeps JUST ENOUGH running at peak performance. This South African brings extensive experience in mechanical, electrical, and technical systems, ensuring every aspect of the vessel operates seamlessly. His comprehensive skill set includes everything from complex troubleshooting and hydraulics management to automated systems maintenance and welding. His background as a land-based diesel/petrol mechanic adds depth to his maritime engineering skills, while his focus on preventative maintenance and safety compliance gives guests and crew complete peace of mind. Understanding that a charter can be a once-in-a-lifetime experience, Dylan approaches each day with dedication to excellence, whether he’s managing complex systems or piloting tenders through the Caribbean’s beautiful waters. His sharp problem-solving abilities, combined with excellent budgeting and cost control skills, make him an invaluable asset to the vessel. Dylan’s appreciation for good weather, beautiful locations, and the warmth of local Caribbean culture adds to his commitment to ensuring every guest experiences the absolute best of life at sea.


SHALYN PERRY - Chief Stewardess
Languages: English
Meet Shalyn - our Chief Stewardess who brings artistic flair and hospitality expertise to JUST ENOUGH. With a background in Visual Communication, she leads the interior team with a creative eye and exceptional service standards. Her comprehensive skills range from intricate tablescapes and floristry to impeccable cabin service and laundry management. Whether she’s overseeing service operations, crafting the perfect cocktail, or ensuring immaculate interior spaces, Shalyn’s attention to detail and leadership shine through in everything she does.
A self-proclaimed clean freak with a contagious smile, she’s equally passionate about soaking in beautiful sunsets as she is about hiking and outdoor adventures. Her natural sociability and love for travel make her a delightful presence onboard, while her dedication to cleanliness helps maintain our vessel’s immaculate standards. When not managing interior operations or documenting life at sea, you might find Shalyn planning her next adventure or sharing stories with fellow crew members. Her positive energy and genuine love for creating memorable experiences make her an essential part of our JUST ENOUGH family.


GENEVIEVE LILLIE - 2nd Stewardess
Languages - English
Meet Genevieve - our 2nd Stewardess whose attention to detail and extensive experience ensure superior service aboard JUST ENOUGH. With over two years of yachting across the Med, Florida, Bahamas, and Northeast, she brings comprehensive expertise in silver service, bartending, and interior management. A natural mentor with a passion for excellence, Genevieve excels at training new team members while maintaining the highest standards of service. Her diverse skill set spans from crafting perfect cocktails and barista creations to professional childcare and event planning, making her an invaluable asset to the interior team. When she’s not meticulously managing her duties or sharing her mixology expertise, you might find her soaking in a sunset or exploring local dining scenes. Her clean-freak tendencies and social nature combine to create an immaculate yet welcoming environment for our guests, while her adaptability and eagerness to learn ensure she’s always growing in her role.

EILEEN HASKET - Deck/Stew
Languages: English, Spanish & French
Meet Eileen - our versatile Deck/Stew who brings her marine biology background and infectious enthusiasm to JUST ENOUGH. As comfortable handling deck duties as she is delivering exceptional interior service, Eileen’s scientific knowledge adds a unique dimension to guest experiences. Trilingual in English, Spanish, and French, she’s always ready to share fascinating insights about marine life while ensuring impeccable service. Her understanding of the ocean extends beyond her professional duties - as an avid surfer and self-proclaimed “half-human, half-fish,” she embodies the spirit of maritime life. When not attending to her duties, you might find her catching waves, exploring her artistic side, or sharing her passion for films with fellow crew members. Her positive energy, physical vitality, and genuine love for creating bespoke guest experiences make her especially suited to the Caribbean’s laid-back atmosphere, where she helps make every charter memorable.

JP GOOSEN - Bosun
Languages: English
Meet Jean-Pierre (JP) Goosen - our Bosun who brings a wealth of maritime experience and leadership skills to JUST ENOUGH. A true jack-of-all-trades with an eye for detail, his background spans from managing construction teams to captaining rugby squads, all of which contribute to his excellent deck management abilities. As a certified fitness instructor and watersports expert, JP combines his passion for physical wellness with expert tender operations and ocean adventures.
His extensive cruise ship and yachting experience has honed his maritime skills, while his natural leadership style and positive energy keep deck operations running smoothly. When he’s not instructing guests on waverunners or coordinating deck operations, you might find him analyzing stock markets, planning his next hiking expedition, or soaking in a beautiful sunset. An avid traveler with a love for adventure, JP brings this same enthusiasm to his role aboard JUST ENOUGH. His sociable nature and proactive approach make him not just an excellent Bosun, but also an inspiring presence for both guests and crew alike.

Sample Menu

BREAKFAST

                *All breakfasts include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, teas and cereals.                                                                                                                                                                                                                                         Toasted Sourdough Bread with Smashed Avocado, Feta with Crispy Bacon                                                                                                                                                                                                                             Eggs Benedict with Creamy Hollandaise Sauce & Canadian Bacon
                                                                                                                                                                                                                     Chocolate Chip & Classic Pancakes served with Canadian Maple Syrup & Crispy Bacon                                                                                                                                                                                                                                                    Brioche French Toast with Vanilla Chantilly Cream and Fresh Berries                                
                                                                                                                                                                                                   Breakfast Pizza made with a Croissant crust, Free-Range Eggs, Cheese, Sausage, Siracha & Sundried Tomatoes                                                                                                                                                                                             Smoked Salmon, Capers, Pickled Onions, Sliced Cucumber, Lemon zest with whipped Cream Cheese & Chives                                                                                                                                                                                          Homemade Cinnamon rolls with Cream Cheese Frosting

LUNCH

             Macadamia Nut & Coconut Crusted Mahi Mahi with Coconut Beurre Blanc, Jasmine Rice and Mango Coulis                                                                                                                                                                                         Chicken Ceasar Salad, Sausage, Pepperoni, Salami & Red Pepper Flatbread, Pepperoni Flatbread,
                                                               Arugula Proscuitto Burratta Flatbread                                                                                                                                                                                                                               
                               Teriyaki Salmon Poke Bowls, Seaweed Salad, Edamame, Spicy Siracha Mayo & Sesame                                               

                         Truffle Burger, Balsamic Glaze Mushrooms, Truffle Ailoi Sauce served with Crispy French Fries                                                                                                                                                                                                                      Black Fish Tacos, Corn Tortillas, Jalapeno Cilantro Lime Sauce, Pico de Gallo & Cotija Churros
                                                                                                                                                                                                                              Greek Salad, Hummus, Tzatziki, Homemade Pita, Falafel, Grilled Souvlaki & Baklava                                                                                                                                                     
                      Coconut Curry Chicken, Spring Rolls, Peanut Chicken Satay & Thai Salad

STARTERS

                                                                                     Miso Soup                                                                                    

                 Beet, Artichoke Hearts Salad with Heirloom Carrots, Mandarins, Sliced Brie & Red Wine Vinaigrette                                                                                                                                                                                    
                                                   Wedge Salad with Candied Bacon & Blue Cheese Dressing                                                                                                                                                                                                                                                 Watermelon, Avocado, Mint & Feta Salad

                                                   Pumpkin Tortellini with Goats Cheese & Sage Beurre Sauce                                                                                                                                           
Creamy Lobster Bisque 

Burratta with Tomato, Basil & Pistachio Pesto & Homemade Focaccia

MAINS

                                      Various, freshly rolled Sushi Rolls, Seared Sesame Ahi Tuna & Seaweed Salad                   

            Italian Meatballs &  Al Dente Carbonara sprinkled in freshly Ground Pepper and Grated Parmigiano Cheese                                                                                                                                                                                     Oven grilled Ribeye, served with Butternut Purée, Garlic Confit Baby Potatoes drizzled in a
                                                                          Rosemary and Balsamic Glaze                                                                                                                                                                                                                                                          
Grilled Fillet Mignon, Torched Jumbo Shrimp, Hasselback Fondant Potatoes with Bernaise Sauce and sautéed Broccolini

    Herb Crusted Rack of Lamb, Lemon Grilled Asaparagus, Carrots & Roasted Potatoes served with a Romesco Sauce                                                                                                                                            
                   Braised Beef Shortrib served on top of Potatoe Purée with grilled Carrots & Sherry Reduction Sauce        

Mahi Mahi, Goats Cheese Pistachio Pesto with Celery Root Pea Purée, Asparagus with Vanilla Bean Burra Blanc

DESSERT

                                                                            Tempura Cheesecake                                                                                                              

                                                                            Salted Caramel Soufflé                                                                                                                                                          
                         Lemon Curd Sable with Toasted Honey Meringue, Dehydrated Lemons served with Raspberry Coulis                                                                                                                                                  
Tiramisu

                                    Caramelized Banana Fosters drizzled in Spiced Rum Sauce served with Vanilla Bean Ice Cream                                                                                                                                           
                                                    Crème Brûlée served with Raspberry Coulis                                    

Decontructed Carrot Cake with Cream Cheese Chantilly, Candied Carrots & Praline Walnuts

Menu by Chef Christiana McClure