Accomodations:

Crew Profile

Orlagh and Jamison Crew profile
Sailing alongside each other in Tahiti, Croatia, Greece, and most recently BVI - Jamison and Orlagh realized they made a pretty epic team. They both love to travel and bring their experiences from around the globe to their guests. Jamison believes the best way to experience a place is through the food. She has been lucky enough to travel to over 30 countries and has been able to take in and learn from restaurants and other yacht chefs around the world. Orlagh believes the best way to create a good environment onboard is by finding beautiful bays to explore around the islands and a little bit of spontaneity always makes for the best memories as no two charters will ever be the same. Of course some good story telling always brings ambiance to a great level for everyone, between the two girls there will be plenty of stories to share and walk away with.

The pair love to entertain & whether they are at home with friends or on board with guests they make it their mission to make your time unforgettable. Both have a passion for the ocean and sea life, and love exploring every inch of each bay and island they visit to find the best spots for their guests. As avid divers and snorkelers, they know exactly where to go to spot your next turtle or eagle ray or catch a tuna!
Together the pair make great company for any occasion, and their go with the flow attitude allows them to tailor each charter to be as fast paced

Captain Orlagh O'Donoghue

Born and bred in Ireland, Orlagh has always had an unwavering passion for the outdoors, and travel. Being able to horse ride since a very young age Orlagh was never seen without muddy boots and a horse somewhere nearby. At every opportunity, Orlagh would leave Ireland to compete with her horses abroad, this led her to see new cultures and sparked an interest to want to travel further. Starting her first job as a long-haul air hostess for ‘Emirates airline’ for over five years in her early 20’s, predominantly working in premium cabins for one of the worlds most prestigious airlines, Orlagh experienced a lot of the world ́s countries and vast cultures.
Orlagh greatly missed the ocean and nature, so she took some time away from flying to get back to it. She swapped her wings for sails and spent a summer working for a charter company, offering sailing trips around Greece. Naturally she fell in love with sailing and knew this is what she wanted to pursue as a life and career. Ever since then, Orlagh has been working as a professional captain in the Mediterranean and Caribbean.

RYA Yacht Master Offshore (CE) RYA | Cruising Instructor | ASA Instructor
VHF SRC Radio | STCW95 | ENG1 | PWC | Power Boat Level 2
RYA Diesel Engine Maintenance | PADI Rescue Diver | 200h YTT

Chef Jamison Laxton

Jamison brings a classic Canadian spirit to every charter, complete with a sprinkle of "eh" and an abundance of "sorry." Her culinary journey began while working in remote reforestation camps of Northern Canada, where she took on the role of head chef early on. Since then, she's found her way to the water, working aboard a superyacht in Europe and spending several charter seasons on catamarans across the Mediterranean and Virgin Islands.

Guests on board can expect a dining experience that’s both refined and relaxed, inspired by the warmth of her Canadian roots and passion for bringing people together. Jamison specializes in crafting menus that highlight fresh, local ingredients, tailored to suit your tastes and dietary needs. Her approach to cooking blends creativity with comfort, so whether it’s a vibrant Mediterranean feast, a cozy Canadian-inspired dish, or a light, healthy lunch on deck, each meal is designed to make you feel at home on the water.

Coming from a family of seven, Jamison knows the power of food in creating connection and joy. Her goal is to make each meal a place for everyone to relax, unwind, and enjoy each other’s company – maybe with a cocktail or two.

Outside the galley, Jamison’s passions include running, snowboarding, and cheering on the Toronto Maple Leafs—at least when they're winning. Her adventurous spirit and Canadian warmth make her an exceptional addition to your charter experience.


Stewardess Haley Bovino
Haley, your third crew member aboard Relentless, developed a connection to the ocean from growing up along the beaches of New Jersey. Her journey into the world of yachting began as a teenager after embarking on a memorable catamaran trip in the BVIs. From the captivating sunsets and snorkeling adventures to the exceptional crew who hosted her, Haley knew this was an experience she wanted to recreate for others seeking the perfect week in the islands. After completing her marketing degree in Dallas, her unwavering passion for the yachting industry led her to pivot her career path to work on board catamarans.
Known for her upbeat personality, Haley enjoys connecting and sharing the beauty of the islands with each guest. She hopes to curate unforgettable experiences with each charter, ensuring every moment aboard is nothing short of hospitable, relaxing, and adventurous.


The crew aboard Relentless is excited to welcome guests aboard for another exciting season in the clear blue waters of the Virgin Islands! From visiting the famous beaches and beach bars, to exploring the secret spots that only locals know about, the team is here to cater to guests’ every need providing them with a relaxing vacation, and a lifetime of memories.

Sample Menu

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!