Accomodations:

Crew Profile

Captain
Captain Jack was born and raised in Maryland sailing the waters of the Chesapeake. He started sailing as a young boy with his father. He studied at the University of Maryland and served in the US Navy. Jack has a bachelor's degree from the University of Maryland and was trained in the Navy's Nuclear Power Program where he served on Submarines.
After leaving the Navy, Jack worked as a Nuclear Engineering consultant for 14 years during which time he obtained a Master's in Business Administration from Johns Hopkins University. Jack built sea miles in the Navy and did deliveries and passages throughout his years in the corporate world. Finally, Jack decided to fulfill his lifelong dream of being a sea Captain and left the US. Jack sailed, single-handed, across the Atlantic and has completed many other crossings and long-distance deliveries. Jack has also skippered numerous recreational vessels, including day sail vessels, dive boats, as well as working on Tall Ships.
Jack is passionate about being on the water. He has spent the past 12 years in the Caribbean working in the private yacht industry, running day charters and Captaining term charter vessels with up to 10 guests. Jack is also a qualified Dive Master.

Jack has a contagious joy for life. If you are looking for a fun, exhilarating yet luxurious vacation that is exactly what you will get with the SOL team.

Chef
Born and raised in Edinburgh, Cara spent her early years traveling through Europe in a van with her parents and always loved the idea of living on the road. After pursuing an arts degree, she left Scotland to explore the globe. She moved to Australia and got her first job in a kitchen. There was no turning back and she began her journey cooking across the world.- Read less
In 2017, Cara received her SCUBA instruction certification in Honduras and began her yachting career. Sailing became her full-time life. She traveled across 60 countries and sailed in some of the most remote corners of the earth, including Tahiti and Fiji. The British Virgin Islands has always had her heart.

Co-Chief Stewardess
With dreams of seeing the world, Minnesota native Blake spent her summers in Croatia working as a chef/sole stewardess on sailing boats. She loved it so much that she moved to the Caribbean to pursue her career. Blake enjoys sharing travel stories with guests.- Read less
A Minnesota native with a passion for adventure and a knack for creating unforgettable experiences, Blake grew up cruising the many lakes of her home state, fostering a deep respect for the great outdoors. Blake’s journey continued in the heart of Minnesota at the University of St. Thomas, where she pursued studies in business management and the Spanish language.

Her desire to explore the world was ignited during a chance encounter with a group of seafarers, leading her to spend three memorable summers in the Mediterranean as a chef and sole stewardess on small sailing boats. Her love for the industry grew so strong that she decided to turn it into her full-time career and has served aboard catamarans and monohulls since 2018.

Blake is thrilled to be embarking on a new adventure with the SÓL team. Her “Minnesota Nice” charm and her talent for mixing delightful cocktails make her the perfect host on the high seas. She’s ready to welcome and care for guests while sailing the Caribbean waters, ensuring every voyage is a wonderful experience.

Co-Chief Stewardess
Born and raised in Fort Lauderdale, Florida, Julia spent her childhood on the beach or on the water on her father’s small fishing boat. Summers were spent visiting her mother’s family in Switzerland and a joint love for water and travel was formed.- Read less
After graduating from Florida Gulf Coast University with a Bachelor’s Degree in Accounting and Marketing, she worked as an auditor. Her aspirations to see the world took over and she left her corporate job and home with just a backpack.

Over two years and twenty countries later, Julia discovered the world of yachting, which led her to work on private and charter yachts in Southeast Asia, Europe, the Caribbean, and The Bahamas. An avid scuba diver and kiteboarder, Julia obtained her PADI Advanced Open Water certification in Egypt and her IKO Kite Instructor certification in the Dominican Republic.

Julia brings a passion for adventure to the SÓL program and looks forward to elevating the guest experience with every charter.

First Mate
Inspired by his father, Finn’s passion for boats and the ocean began at an early age. He grew up sailing on the West Coast of Scotland and earned his Yachtmaster Offshore qualification by age 18, which launched his maritime career.
He spent a number of years in the Mediterranean, working on superyachts and skippering charters around Greece and Turkey, and enjoyed creating bespoke sailing adventures for guests.

Finn left the industry only to pursue his University Degree in Technology, which allowed him to broaden his technical skills and travel to South Africa and Canada. He soon returned to the marine industry and captained a charter catamaran in the Virgin Islands, building a strong reputation.

Finn is dedicated to delivering exceptional guest experiences, prioritizing safety, personalized service, and building lasting relationships with guests. His adaptability and commitment to exceeding expectations create a welcoming and memorable environment for all onboard.

Sample Menu

SÓL’s onboard chef will create gastronomic feasts focusing on the freshest locally-sourced ingredients. You will enjoy flavorful, exotic and healthy menus. Each dish will exceed your expectations. Our chefs are additionally trained at the world’s finest plant-based culinary institute, and can provide gourmet, plant-based menus upon request. Our staff will happily accommodate allergens and dietary needs and preferences. Preference questionnaires will ensure development of your ideal and personalized cuisine.

Breakfast
~Blueberry Buttermilk Hotcakes - Cream Cheese, Butter and Hot Maple Syrup, Graham Crumble, and Sausage
~Chilaquiles Divorciadoes - a Duo of Salsa Verde and Mole Rojo, Spicy Chorizo, Black Beans, Sunny Egg, 
Pickled Red Onion, Queso Fresco, Cilantro 
~Crab Cake Egg Benedict - Homemade Toasted English Loaf, Blue Lump Crab, a Poached Egg, 
Paprika Hollandaise 
~Strawberry Coconut Crepes - Fresh Berries, Slivered Toasted Almonds, Warm Coconut Syrup 
~Acai Chia Bowl - Berries, Almond & Pumpkin Seed Granola, Almond butter, Coconut Chia, 
Goji Berries, Agave, Minty Herbs

Lunch
~Fried Chinese Eggplant Bao Buns - Roasted Miso Aioli, Red Cabbage, Cilantro 
~Thai Shrimp - Grilled Shrimp Marinated in a Chilled Carrot Sauce, Greens, Carrot Ribbons, Orange, 
Sesame, Thai Basil 
~Lemon Farro Salad - Warm Farro, Baby Heirloom Tomatoes, Roasted Beets, Micro Arugula, Avocado, 
Pumpkin Seeds, Herbed Goat Cheese
~Soba Salad - Chilled Noodles, Carrot, Cucumber, Mango, Chilies, Peanut Sauce, Macadamias, Local Herbs 
~Yellow Tail Poke Bowl - Local Caught Tuna Served Raw, Sushi Rice, Edemame, Avocado, Watermelon Radish, 
Mango, Furikake 

Hors d'oeuvres
~Maryland Style Crab Cake by Captain Jack - Served with Remulaude and Lemon 
~Vegatarian Ceviche - Roasted Corn, Red Onion, Avocado, Blood Orange, Grapefruit, Toasted Quinoa,
 Golden Beet, Corn Shoots 
~Yellow Tail Tacos - Wonton Shell, Island Slaw, Wasabi Avocado Creme 
~Shishito Peppers - Blistered, Tossed in Lemon, Chili Flakes, Avocado Oil, Served on Garlic Aioli 
~Coconut Shrimp - Thai Chili Mango Chutney 

Starter
~Watermelon & Feta, Mint, Balsamic Pearls 
~Mahi Ceviche Peruvian Style, Avocado, Sweet Potato Crisp, Yellow Chili Pepper Sauce, Cilantro 
~Chilled Cucumber Soup, Blue Crab, Dill, Parsley Oil 
~Carrot Ribbons & Ginger, Sesame, Orange Miso Vinaigrette 
~Persian Cucumbers, Sesame Pickled Daikon, Chili Oil, Cilantro 

Entree 
~Moroccan Spiced Duck Breast - Crisy Skin, Roasted Beetroot, Sauteed Spinach, Pearled Onion,
~Roasted Root Veg, Beetroot Pan Sauce 
~White Bean & Beef Short Rib Ravioli - Slow Braise, White Bean Puree, Edemame, Arugula, Chive Oil 
~Grilled Octopus - Crispy Fingerlings, Romesco, Lemon Arugula
~Butternut Squash Gnocchi - Butternit Faro Bolognese, Parsley Oil

Dessert 
~Dark Chocolate Pistachio Tart 
~Grilled Pineapple - Toasted Macadamia Crumble, Ginger Whip, Lavender Honey
~Chocolate Berry Mousse - Hazelnut Ice Cream, Pico Berries, Passion Fruit Sauce
~Hibiscus Strawberry Cheesecake - Lime Puree, Lime Curd, Candied Pistachio
~Lady Gala Apples - Cardamom Cream, Candied Pecans, Pomegranate Reduction





SÓL’s onboard chef will create gastronomic feasts focusing on the freshest locally sourced ingredients.
You will enjoy flavorful, exotic and healthy menus. Each dish will exceed your expectations. 
Our chef is additionally trained at the world’s finest plant-based culinary institute, and can provide 
gourmet plant-based menus upon request. Our staff will happily accommodate allergens and dietary 
needs and preferences.