Accomodations:

Crew Profile

Captain Michael Souther
Mike was born and raised in Fort Lauderdale and has spent a majority of his career traveling the globe competing in fishing tournaments and chasing billfish. He has worked for multiple programs traveling majority of the Bahamas, Caribbean, Pacific coasts, as well as the northeast Atlantic, Bermuda, Costa Rica, Panama and so much more. In his off time, he spends time with his two daughters and lovely wife, either boating or camping at his cabin in the woods of North Carolina. Some of his hobbies include woodworking, welding, hunting, fishing, surfing, kite boarding, or anything involving being on the ocean. Previous Yachts: Neenah, 50m Westport - Various sport fishing vessels, Chop Chop 112 Riva, My Alexis 100 Forza


First Officer Owen Garcia
Owen grew up in Northeast Georgia, just outside of Athens. He worked on a hay/horde farm as well as in restaurants around Athens. He has spent many years in yachting and has previously worked on a 45M Christensen and a 50M Trinity. His favorite part of the job is exploring new places and fishing. Owen’s hobbies include weightlifting and archery. Previous Yachts: Atlantica 45m, Never Enough 50m, Neenah 50m


Engineer Harry Pollard
Harry was born in Union, Maine which is near the coastal town of Camden. From the age of 6, his favorite hobby has been motorcycles and dirt bikes. He has spent the last 15 years passionately racing Enduro-Cross country races. He left Maine to find a warmer climate after High School and ended up in Fort Lauderdale, Florida, where he, by chance, endedd up working with hydraulics and carpentry on board yachts. Over the last 34 years Harry has become qualified Marine Engineer through the US Coast Guard and has gathered priceless hands on experience.


Bosun Amanda Ulrich
Amanda grew up in Michigan where her love for water began. She spent a lot of her time on the fresh water lakes kayaking, wake surfing, and paddle boarding. After graduating from Colorado State University she decided to further immerse herself in the maritime industry. Amanda's favorite aspect of yachting is sharing her love for the sea with guests and her crew mates alike. She has an adventurous spirit and a love for the outdoors. In her free time, you'll find her fishing for her next trophy fish and taking part in a variety of water sports.


Deckhand Hayden Harmstead
Hayden Harmstead hails from the Jersey Shore, specifically the tight-knit coastal community of Manasquan, New Jersey. A natural in the world of yachting, she was drawn to the industry through family connections shortly after relocating to Florida. With a background in the service industry, including working as a server at a popular Jersey Shore seafood restaurant, Hayden brings a strong work ethic, excellent interpersonal skills, and a deep understanding of hospitality to the team.Daughter of a professional sportfisherman, Hayden's love for the water runs deep, and she is as comfortable on a tender or running boats as she is assisting on the interior when needed. Multifaceted and highly adaptable, she thrives in a variety of roles aboard, whether it's managing the guests' experience or taking charge of the toys and tenders.Outside of yachting, Hayden enjoys staying active, with a passion for fitness and, of course, fishing. A proud dog mom, she shares her life with two beloved labs, Maverick (a chocolate lab) and Atlas (a silver lab). Hayden also has an identical twin sister, a fun fact that adds a unique touch to her story!


Chief Stewardess Samantha Garcia
Samantha was born and raised in a quaint little town, called White River, South Africa. Sam has practiced ballet for 14 years and also learned piano, guitar and gymnastics. Prior to yachting, she assisted Veterinarians in the field working with wildlife including lions, rhinos, elephants and many other animals. Sam has had many years of experience in hospitality and enjoyed working in her family's guest house during high school. She loves running, horseback riding and looks forward to attending Veterinarian school after yachting.


Second Stewardess Kealy Flynn
Kealy was born and raised in Ft. Lauderdale, FL, which gave her a glimpse into the yachting industry from a very young age. She went to the University of Central Florida to earn a degree in hospitality management. During her time there, she worked for both Disney and Universal. After completing her degree, she decided to return to Ft. Lauderdale to begin her journey in the yachting industry. Her favorite part of the job is traveling, meeting people from all over the globe, and creating lifelong memories for the guests. Some of her interests include traveling, photography, horseback riding, and all things reality TV.


Third Stewardess
Freelance for Charters


Chef Chris Jackman
Chef Chris Jackman’s culinary journey began on a horse farm in Coventry, Rhode Island, where he developed a strong work ethic and a deep appreciation for quality ingredients. After earning his Bachelor's Degree in Culinary and Food Service Management from Johnson & Wales University in Providence, Chris honed his skills working in restaurants in the vibrant Providence food scene. He then spent six seasons at the Outermost Inn on Martha's Vineyard, where his passion for cooking evolved into a refined culinary style.

Chris’s culinary journey took him on a diverse path, from internships at Disney and with the John Besh Group in New Orleans to additional restaurant roles on Little St. Simon’s Island, Georgia. His career also includes assisting with the opening of several restaurants and working alongside three Michelin-starred chefs in South Florida. A Traveling Chef for two universities and a prestigious Country Club, Chris further expanded his repertoire before transitioning into yachting through connections made from his previous culinary ventures.

Now in his second year in the yachting industry, Chris freelanced on multiple charter yachts before joining the MISS CHRISTINE full-time as Executive Chef. His wide-ranging experience allows him to master a variety of cooking styles, with a particular expertise in fine dining, bakery, and pastry—having served as an Executive Pastry Chef earlier in his career. A classically trained artist, Chris channels his creativity into the kitchen, where he brings a true artist’s touch to every dish, now creating edible works of art rather than painting with acrylics and oils.

Outside of the galley, Chef Chris enjoys traveling and embracing new cultures, drawing inspiration for his culinary creations. He is also a proud cat owner of Clyde, and when he's not creating gourmet meals, you can find him indulging in his love of baking.

Sample Menu

Sample Menu’s
Breakfast 1
• Composed Fruit platter
• Yogurt parfait bar
• Quiche Lorraine
• Hickory Smoked Bacon platter
• Eggs to Order
• Toast to order
• Hash browns/Roasted potatoes to order
• Walnut & Honey Strudel
• Strawberry & cream crepe
• Honey ham & gruyere crepe
Lunch 1
• Trio Beet Salad (roasted, pickled, shaved) over a lemon herb creme
fraiche mousse, champagne tarragon vinaigrette, micro arugula,
toasted pistachios & Pan seared Halibut
• Vanilla Biscotti with lavender gelato
Dinner 1
• Oven roasted tomato gazpacho with basil crema & fried basil
• Spinach , shaved fennel, charred mandarin orange, candied walnut
salad with a dijon shallot vinaigrette
• Sweet Potato Agnolotti with sage cream, pan seared Sea Scallops
& a pine nut gremolata
• A5 Petite filet with tart cherry demi glace, roquefort potatoes,
charred broccolini & fine herb salad
• Passionfruit mousse with hazelnut soil & shaved dark chocolate
Breakfast 2
• Composed fruit platter
• Roasted artichoke & Kalamata olive frittata
• Hickory Smoked Bacon platter
• Sausage Platter
• Eggs to Order
• Toast to order
• Hash browns/Roasted potatoes to order
• Raspberry white chocolate muffins
• Blueberry & whipped ricotta stuffed French Toast
• Creamy polenta with Arugula pesto, Lamb sausage & over easy
eggs
Lunch 2
• Grilled watermelon & mint salad
• Herb Marinated Airline Chicken Breast
• Lemon herb Orzo
• Hazelnut & olive oil shortbread with lemon sorbet
Dinner 2
• Garlic tuille with tomato tartar, balsamic pearls, walnut dukkah &
basil oil
• New England style Lobster Bisque with butter poached Maine
Lobster & dill crema
• Grilled Caesar Salad with focaccia croutons, parmesan crisp,
anchovy rich caesar & fine herbs
• Confit Duck thigh with parsnip puree, shaved brussel sprout hash &
port wine reduction
• Blackberry & Dark chocolate souffle