Accomodations:

Crew Profile

For the most majority of his career, Ken has been a part of the hotel and customer service industries. He began his working life in the family steakhouse in Calgary, Alberta, where he spent his formative years. The “Blackbeard’s” steakhouse was designed to resemble a pirate ship, right down to the nautical details like miles of rope, a crow’s nest, and a plank. After giving it some thought, Ken concludes that the event may have played a role in determining his fate.

In Mexico, he had his first scuba diving experience and immediately recognized it was a passion he wanted to turn into a career. An adventurer at heart, Ken found a job teaching scuba diving at the Bahamian resort Club Med. After relocating to the British Virgin Islands, I worked as a diving and sail charter captain for five years. The welcoming locals and breathtaking scenery of the BVI won him over.

Ken started a real estate profession after five years away, when he returned to Canada to raise a family. He decided to create a sailing school and purchase a sailboat on Lake Huron since he missed scuba diving and sailing. Despite having experienced some of the world’s finest freshwater sailing, he couldn’t resist the allure of the ocean. He went back to the BVI to pursue the passion project that has always thrilled him and the location he holds dear.

For vacationers of various backgrounds, Ken is the go-to guy because he loves to share his enthusiasm for sailing, diving, and marine life.

Picture this: Julie, hailing from a captivating French town in Ontario, Canada. Her summers were filled with the ethereal beauty of the lake, indulging in swimming, boating, fishing, and camping. Yet, the cold winters left her longing for a life by the warm embrace of the ocean.

From her early days as a Developmental Service Worker to her experience in Customer Service, Julie always sought to provide the best service possible. However, her true awakening came when Captain Ken introduced her to the world of sailing.

For three enchanting summers, Julie lived on Ken's majestic sailboat, learning the art of sailing. This experience taught her the importance of embracing life and happiness. Following her heart's desire, Julie embarked on a journey to become a Chef, graduating with honors from Ashworth College.

Now, as a Crewed Yacht Chef and 1st Mate, Julie proudly lives her dream. Infusing her passion for cuisine with her commitment to excellence, she creates unforgettable experiences for guests onboard.

Sample Menu

RUBY ONE SAMPLE MENU 7 DAYS

BREAKFAST

*All breakfasts served with a fruit platter and baked goods*

Sunrise Bennies

English muffins, poached eggs, Canadian bacon or avocado, hollandaise sauce

Assorted Avocado Toasts

Sourdough bread, feta, poached and fried eggs, pomegranate, roasted tomatoes, micro greens

Ultimate Bagel Bar

Assorted toasted bagels and assorted whipped cream cheese, lox, boiled eggs, pickled onions, tomatoes, dill

French Toast

Brioche bread, blueberry compote, warm Kahlua maple syrup, whipped cream

Frittata

Oven baked eggs, sundried tomatoes, spinach and feta

Sweet Potato Egg Cups

Topped with micro greens and parmesan

French Rolled Omelet

Stuffed with herb cream cheese and topped with tomatoes and avocado

Yogurt Parfaits

Homemade granola, Greek yogurt, assorted local fruits and drizzled honey

LUNCH

Fish Tacos

Blackened grouper, Pico Gallo, tangy lime sauce

Tuna Poke Bowl

Sushi rice

Crab Cake Salad

Lumb crab, local mixed greens, sunshine vinaigrette, sweet chili mayo and crusty bread

Cheeseburger In Paradise

Candied bacon, sharp cheddar, garlic aioli served with Summer Orzo Salad

Grilled Chicken Ceasar Salad

Homemade dressing and croutons shaved parmesan and croutons, crispy romaine

Peppered Steak Salad

Ribeye, baby arugula, goat cheese, lemon herb vinaigrette, homemade rosemary focaccia

Surf and Turf Fajitas

Steak and shrimp, peppers, onions, salsa, guac, sour cream

APPETIZERS

Fresh Vietnamese Spring Rolls with homemade dipping sauce

Cream Cheese Wontons with Sweet Chili Sauce

Stuffed mushroom caps with baguette bites

Classic Italian Bruschetta topped with balsamic pearls and fresh basil

Homemade Guac with Salted Wonton chips

Homemade Hummus with pita bread, carrots and celery sticks

Bacon wrapped Water chestnut

Whipped Feta with roasted cherry tomatoes and garlic

DINNER

Local Mahi Mahi or Red Snapper

Coconut rice, Pineapple and Mango Salsa, Passion Fruit Drizzle, Herb Oil

Chicken Parmesan Spaghetti

Breaded Chicken Breast, homemade marina sauce, dinner rolls

Salmon En Croute

Spinach and Mushroom Duxelles, Roasted local Squash, Citrus & Herb Beurre Blanc

Fillet Mignon

Whisky Peppercorn Sauce, Potato Fondant, locally roasted Veggies

Caribbean Spiny Lobster Tail

Turmeric Rice, Grilled Corn, Lime Butter Sauce, paprika Lemon

Seared Scallops

Lemony Asparagus Risotto

Island Spiced Pork Tenderloin

Roasted garlic mash, Mango Chutney, Roasted Carrots

Sesame Seared Tuna

Local Ahi Tuna, Spicy mayo, Quinoa Salad

DESSERTS

Panna Cotta with Berry Sauce

Key Lime Pie with Graham Crust

Mini Salted Caramel Cheesecake

Dark Chocolate Olive Cake with Cardamon Whipped Cream and Berry Compote

Red Wine Poached Pear, Mascarpone Cream, Toasted Almond, Wine Reduction

Chocolate Raspberry Mouse Dome

Dark Rum and Vanilla Crème Brulé

Fudge Brownie with Vanilla Ice Cream

Assorted Cream Puffs