Accomodations:

Crew Profile

Captain Dan Shivone
Captain Dan’s passion for the water started at an early age along the coast of Delaware. He truly developed his skills after moving to Wrightsville Beach, North Carolina, where he learned to read the wind and the water for both surfing and sailing. He obtained his Captain’s license in North Carolina in 2008 and quickly began guiding on the water and sharing his love of nature and the sea. After sailing from North Carolina to the Bahamas on his personal boat, he found his way to the Virgin Islands. He now has over 10 years experience sailing the Caribbean on myriad boats. Dan focuses on curating a custom itinerary based on his knowledge of the local waters and the guests requests. Most importantly, he wants everyone to feel safe, relaxed and at home while on vacation.

Chef Renata Himiona
Renata, born and raised in coastal northern New Zealand, has always been close to nature and the water. Seeing her mother’s passion for food and garden-to-table cooking from a young age, she experienced the joy that surrounds a beautifully prepared family meal.
Moving to Europe in her mid-twenties, Renata spent time living in London and Amsterdam, relishing the chance to travel, taste and cook during holidays from her corporate job. It was in Europe that she fell in love with sailing, and decided to take the leap to combine her passions of cooking and being on the water. She completed her Day Skipper certification, and after formalizing her culinary skills, began hosting charters in Croatia and Greece. Following a busy summer in the Mediterranean, she realized her dream of crossing the Atlantic Ocean by sail, managing the provisioning and cooking for the nine people onboard.
Renata loves learning new culinary skills and recently completed the Yacht Chef course at Ashburton Culinary School.

Renata’s favorite dishes include a mix of Middle Eastern, Mediterranean, and European, all influenced by the classic New Zealand cuisine she grew up with. In saying that, she is always excited to discover new flavors, spices and cooking styles, and loves to try new things. She enjoys exploring local food markets to find new and exotic ingredients, and looks forward to sharing these discoveries with you in the Virgin Islands.
Renata can’t wait to welcome you aboard Relentless to experience the beautiful Virgin Islands, and to create memories of a lifetime!
Qualifications:
• Yacht Chef Certificate - Ashburton Culinary Academy, UK (2023)
• Intermediate Cookery Course - The Avenue Cookery School, London (2022)
• Cooking Basics & French Cooking Techniques - Cook Your Life, Amsterdam (2020)
• Food Safety Level Two - The Avenue Cookery School, London (2020)
• RYA Day Skipper
• STCW & ENG1


Stewardess/Masseuse - Ronette Liebenberg
Ronette, hailing from Cape Town, South Africa, carries a heart brimming with passion, particularly for the ocean where she feels most at home. Infusing every moment onboard with the enchantment of a sunset over the horizon has become her mission. And when it comes to wine, well, it's the apple of her eye—or perhaps, should we say, grape? Each sip unfolds a story she eagerly embraces. Her enthusiasm extends to the art of food and wine pairing, a delight shared by many. Armed with certifications in Swedish Massage, Bartending, and a WSET Level 2 in wine, she goes beyond serving beverages; she crafts experiences. For Ronette, it's not just about providing service; it's about fostering connections and ensuring every detail is impeccably executed. She thrives on forging bonds, sharing tales, and creating memories that linger well beyond the voyage's end. Her ultimate aim? To make every moment onboard feel like coming home.

First Mate - Gavin Conradie
Meet Gavin, the adventurous South African First Mate. Born with a natural love for the outdoors, Gavin embraces the thrill of sailing and the serenity of freediving. On land, he's always on the move, hiking, exploring, and staying active. What's more, he's a bit of a racing aficionado with a motorsport background that's netted him multiple national titles. Gavin is passionate about people and making lifelong friendships along the way, and, above all, ensuring guests have an amazing time on board. "Life's a journey, and I'm here to ride the waves with you."

Sample Menu

RENATA HIMIONA

B R E A K F A S T

• Start your day with a selection of local fruit and freshly baked goods, along with your choice of coffee, tea, and fresh juices. 

• Breakfast sandwiches on freshly baked sourdough, with avocado, bacon, crispy fried egg and my secret hot sauce

•  French toast served with bacon, caramelized bananas and toasted walnuts

• Eggs benedict on sourdough English muffins, topped with creamy hollandaise sauce, served with your choice of 
crispy bacon, smoked salmon or sautéed spinach

• Fluffy buttermilk pancakes with tropical spiced mango, toasted coconut chips, homemade nut granola and coconut yogurt

• Corn fritter stack, served with poached eggs, bacon, smashed avocado, and Ren’s tomato chutney

• Turkish eggs served with sliced avocado, feta and toasted flatbreads

• Homemade everything bagels with all the toppings

L U N C H

• Panko crumbed snapper with roasted tomato and herbed couscous salad

• Coconut shrimp taco bowls with red cabbage slaw and fried plantain 

• Honey ginger soy salmon bowls with peach mango salsa

• Fish tacos with creamy apple slaw and Ren’s mango chutney

• Greek chicken tzatziki bowls with freshly baked pita bread

• Wagyu beef burgers on freshly baked burger buns

• Poke bowls with spicy tuna, mango, edamame and avocado

C A N A P E S

• Grilled apricot halves with goats cheese, pistachios and hot honey drizzle

• Fresh baked focaccia with a selection of homemade flavored butter

• Cranberry and brie bites 

• Snapper ceviche with red chili and mango

• Charcuterie board with selection of French cheese, deli cuts and chutneys

• Tuna crudo with citrus caper vinaigrette 

• Italian meatballs with smoked tomato chutney

A P P E T I Z E R

• Pear, date and walnut salad with creamy stilton dressing

• Artichoke and gouda tart with toasted sesame crust

• Italian arancini with creamy mozzarella and salsa di pomodoro 

• Maple roasted pumpkin soup with homemade artisan rolls

• Fennel, grape, tomato and orange salad with fennel fronds and lemon pearls

• Ravioli stuffed with roasted butternut squash and ricotta, in a sage butter sauce

• Lemon bruschetta with cherry tomatoes, arugula and buffalo mozzarella

D I N N E R

• Crispy skin salmon with mustard sauce, served with a rustic vegetable mash

• Slow cooked beef ragu with homemade pappardelle pasta

• Lemon risotto with seared scallops and citrus salt 

• Local blackened grouper with Caribbean slaw and coconut rice

• 48-hour short ribs with creamy potato puree and a red wine reduction 

• Lobster with orzo pasta and a spicy lobster bisque

• Lamb cutlets with salsa verde, gratin dauphinoise and pea puree

D E S S E R T

• Caramelized pineapple with pineapple lime sorbet

• Sweet and salty cheesecake with cherries and hazelnut crumble

• Red wine poached pears with cinnamon cream and toasted almonds

• Chocolate and raspberry mousse in a chocolate dome, with red berry sorbet

• Key lime pie, topped with meringue and zested lime

• Flourless chocolate cake with vanilla ice cream and raspberry coulis

• Rhubarb and strawberry pavlova with vanilla yogurt cream