Accomodations:

Crew Profile

Capt. Max Craven
Max's love affair with the sea began early in life, and it has been a lifelong journey of adventure and discovery. Born and raised in the UK near the water, Max's passion for sailing grew as he did. He holds a 200gt Yacht master and is happiest when at sea.

Although Max initially pursued a career in banking in the city, the call of the open water was too strong to resist and so he left the corporate world behind and embarked on a new quest as a yacht charter captain. It was a life-altering decision that allowed him to prioritize his passion.

The vibrant and diverse cruising grounds of the Mediterranean, Caribbean and Polynesia have become his second home, and he knows many hidden gems and secret coves that these regions have to offer. For Max, the British Virgin Islands are more than just a destination—they are his home. Nestled among these pristine islands, Max has cultivated deep connections with the local community, ensuring that every charter feels like a warm and inviting journey through his own backyard.

Growing up in a big, close-knit family, Max understands the importance of creating a sense of family and belonging on every charter. He strives to infuse every voyage with a welcoming atmosphere, where guests can forge lasting memories with loved ones, friends and the crew.



Chef Elise Lindbergh
Elise’s culinary journey began in her family’s kitchen. As a child, she helped cultivate the garden, from which her father would select the best basil leaves and tomatoes to make fresh pasta sauce. Her family often invited friends to join them to roll homemade pasta, and everyone would gather outside to enjoy the meal as the sun was setting. This was a beloved social event. Elise’s devotion to food blossomed, and at the age of 14 she started a baking business specializing in elaborate fondant cakes. While studying anthropology and philosophy at Bowdoin College in Maine, Elise continued to explore her love of cooking by selling her homemade hummus and cooking weekly meals with her friends. It was also during her college years that she began working as a yacht chef in the Caribbean during summers and school breaks. After graduating from Bowdoin, she received a scholarship to attend an 8-week culinary course in Virginia, taught by recognized Swiss Master Chef Rolf Strub, and under the direction of Chef Antwon Brinson.

Elise’s culinary interests are informed by her world travels, which include a 9-month stay in India, a month in Nepal, and multiple stays in Europe and Central America. Her cuisine is strongly influenced by Asian, French, and Central American methods, ingredients, and philosophies of food. She believes a meal should be both a social event and an experience that titillates all of the senses. Her food is flavorful, colorful, and crafted from the freshest ingredients. She prides herself on making her own bread, pastries, sauces, and fermented goods to enhance and elevate every meal. She wakes up well before sunrise and uses time as her specialty ingredient— allowing her bread to rise, sauces to marinate, and flavors to infuse. Your meals on board will both excite you and nourish you. Elise’s dishes are exquisite; some of them can be found on her Instagram page, @galley_of_Elise.

Additionally, Elise is as comfortable at the helm as in the galley: she holds a 200gt Master of Yachts Unlimited ticket, which includes celestial navigation— please ask her about constellations!



Chief Stewardess Delphine Hazledine
Delphine has a true gift for creating memorable guest experiences—whether she’s hosting and serving one of Chef Elise’s exquisite meals, guiding a peaceful yoga session, or offering thoughtful wellness consultations. Born and raised near the North Sea in eastern England, she caught the travel bug at 18 and has since lived and worked in New Zealand, Fiji, Guatemala, Portugal, and Germany—sharing her versatile skills as a hostess, yoga teacher, ambient DJ, and wellness consultant.

With family roots in traditional wooden boat building, the call of the ocean has always run deep in Delphine’s veins. At 21, she joined her father on a week-long yoga retreat aboard a sailing yacht in Turkey—a life-changing experience that sparked her dream of merging land-based wellness with life at sea.

Becoming a yacht stewardess has been one of the most rewarding decisions of her life. She thrives on meeting inspiring people from around the world and curating charter weeks that feel truly special and unforgettable.

When she’s not working her magic onboard, you’ll find Delphine mixing up creative cocktails (don’t miss her signature Espresso Delphini), swimming in the ocean, learning to freedive, soaking up nature, or unwinding in a sauna. With her calm presence, diverse skill set, and heartfelt hospitality, Delphine brings a sense of ease, connection, and joy to every charter experience.

Sample Menu

Below is a list of dishes that Elise loves to cook— inspired by the food we ate growing up, the places she visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.

DAY BREAK
Patatas Bravas with Lemon Garlic Aioli and Chorizo
Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread.

Mushroom Omelet
Omelet with crimini and portobello mushrooms cooked in red wine, three-cheese blend, topped with rosemary, served with home fries and Gouda grits.

Eggs Benedict
Homemade hollandaise, homemade English muffin, crispy woven bacon squares.

Huevos Rancheros
Eggs served atop freshly made corn tortillas, topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream.

Gallo Pinto
Traditional Costa Rican breakfast dish—black beans and rice served with cheesy scrambled eggs, fried plantains, avocado, and homemade corn tortillas.

Quiche
With onions, leeks, mushrooms, smoked ham, and Swiss cheese.

Egg Strata
Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage.

Homemade Bagels & Smoked Salmon
Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill, and lemon wedges.

Crepes
Traditional thin French crepes served with cinnamon sugar, maple syrup, mascarpone, and fresh berries.

Breakfast Pastries
Homemade muffins, pain au chocolat, croissants, and cinnamon rolls.

MIDDAY
Ahi Tuna with Chimichurri & Arugula
Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, and avocado.

Four Cheese and Mushroom Flatbread
Asiago, Romano, Parmesan, and goat cheese with portobello, crimini, and button mushrooms on a homemade garlic crust, finished with arugula and balsamic reduction.

Five Spice Chicken Bánh Mì
Chicken sandwich made with homemade French bread and topped with a fried egg. Served with a ginger sesame salad.

Tuna Niçoise Salad
Mixed greens salad with pan-seared tuna, hard-boiled eggs, green beans, potatoes, and capers, served with a lemon-garlic vinaigrette.

Spicy Grilled Shrimp Tacos
Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn.

Yellow Submarine
Inspired by a sandwich my parents would get in Atlanta, Georgia—Muenster, Havarti, fresh sprouts, served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.

Mediterranean Pita Bar
Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita.

HORS D'OEUVRES
Caprese Salad
Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pine nuts.

Indian Sampler
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.

Homemade Hummus Platter
Hummus four ways: classic Israeli, lemon, za’atar, and roasted red pepper, served with pita triangles, mini sweet peppers, cucumbers, and baby carrots.

Bruschetta
Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic.

Gazpacho
Served refreshingly chilled with fresh bread.

Marinated Tuna Poke
Hawaiian-style with sticky rice and plum sauce.

Ceviche
Peruvian-style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro.

Stuffed Endive Boats
With pear and gorgonzola, topped with walnuts and honey.

MAIN
Ginger Marinated Pork Tenderloin
Served with peanut sesame noodles, roasted bok choy, and mixed vegetables.

Roast Chicken Breast and Butternut Fettuccine
Topped with gorgonzola and toasted walnuts.

Roasted Vegetable Hummus Bowl
Roasted zucchini and grape tomatoes with tofu seasoned with za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives.

West African Peanut Soup
Thick, nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts.

Black Bean Soup
A protein-rich, flavorful version of a recipe that has been in my family for generations.

From the Sea
Tarka Mahi Mahi
Seared mahi mahi topped with tarka made of sautéed mustard seeds, garlic, slivered almonds, and olive oil, served with basmati rice and aloo gobi.

Chilean Sea Bass
Served with spaghetti squash and scampi butter.

Smoked Tea Red Snapper
With tangy mango salsa and butterfly pea flower rice.

Grilled Lobster and Porcini Port Wine Risotto
Butterflied lobster atop a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter.

DESSERT
Molten Chocolate Lava Cake
Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served fresh from the oven with homemade vanilla ice cream.

White Chocolate Cheesecake
Drizzled with a blueberry coulis.

Tiramisu
Traditionally prepared and topped with dark chocolate shavings and dark chocolate-covered espresso beans.

Pies
Pecan, pumpkin, apple, sweet potato, blueberry, peanut butter. All with homemade crust and served with homemade ice cream.

Vegan Flourless Chocolate Cake
A rich, plant-based, gluten-free cake made with Dutch cocoa and melted dark chocolate, sweetened with dates and coconut oil. Served with dairy-free vanilla ice cream.

Almond Kringle
Danish-American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.

Sorbets and Sorbettos
Dairy-free options including lemon, raspberry, watermelon, and dark chocolate.

BAKERY
During charter, I prepare all baked goods from scratch.

Sourdough- Homemade souradough cinnamon rolls, sourdough artisan loaf, sourdough bagels.

Yeast- English muffins, artisan no knead loaf, burger buns, crossaints.

SHIP'S BAR
Vodka: Tito's

Rum: Zacapa, Flor de Caña, Cruzan and Mt. Gay

Bourbon: Makers Mark, Bullet, Crown Royal

Gin: Hendricks and Bombay

Tequila: Casa Amigos

Champagne: Moët

Prosecco: Ruffino

Red/White Wine ($30-$40 bottles typically)

Cordials: Grand Marnier, Disaronno, Grahams Port

Beers: Corona, Carib, Red Stripe, Ciders, High Noons