Accomodations:

Crew Profile

Sam Marque

Sam is a French offshore yacht master Captain, all the way from the lush shores of Bali, Indonesia.
From a young age, Sam was drawn to the sea, navigating dinghies before progressing to larger vessels, which eventually became his professional calling. Growing up amidst the waves, surfing competitions became more than just a pastime—they ignited a fiery passion for the ocean that continues to drive him forward today. As captain, Sam merged his expertise with a dedication to sharing the
magic of the sea. Whether it's through the art of navigation or the joy of storytelling aboard the waves, this Sea master strives to exceed expectations while ensuring every voyage is an unforgettable journey into the heart of the ocean.

Chef Mary Campbell, fondly known as MC, brings a unique blend of creativity and culinary excellence to the private yacht charter industry. With a background in design and art history from Louisiana State University, she seamlessly marries her artistic vision with her culinary expertise to craft meals that are as visually stunning as they are delicious. Her professional journey spans the globe, with experience as a private yacht chef in Croatia, Turkey, and the Caribbean. Whether catering to diverse dietary preferences or curating menus inspired by local flavors, MC delivers personalized dining experiences that leave a lasting impression.
Beyond her role as a chef, MC is a certified expert in food safety, guest management, and hospitality, honed through her training at the Quarterdeck Yacht Academy and hands-on experience aboard luxury yachts. Her holistic approach to hospitality extends to creating custom itineraries and ensuring every detail is perfect for her guests. Outside the kitchen, Mary channels her creative energy into watercolor painting, pottery, and exploring global cuisines, infusing her culinary creations with a multicultural spirit. For Chef Mary, food is more than a meal—it’s a storytelling experience, thoughtfully designed to connect with guests and make every moment unforgettable.

Sample Menu

Breakfast 

• Turkish eggs (Çılbır) topped with Aleppo butter & herbs, served with warm pita bread and bacon.  

• Mixed berry and lemon muffins, yoghurt parfaits with homemade granola & fresh fruit.  

• Crab cake benedict with poached eggs, creole hollandaise and corn and tomato maque choux.  

• Moist banana nut bread, overnight vanilla berry oats & fruit smoothies.  

• Whipped honey ricotta toast topped with bacon, blistered tomatoes, a poached egg, chilli oil, and basil.  

• Brown butter and cardamom cinnamon rolls & fresh fruit.  

• Fully loaded Huevos Rancheros with freshly made guacamole, pickled onions, and chorizo. Served with tres leches french toast bake & fresh fruit.  

• Spinach, mushrooms, and feta omelette with micro-greens and basil oil. Served with crispy hash browns, crepes with raspberry compote, vanilla bean whipped cream & fresh fruit 

Lunch 

• Cajun Salmon Tacos with guacamole, pickled cabbage, feta, and a sriracha crema. Served with Louisiana street corn (Mexican street corn with cajun seasoning).  

• Jamaican jerk chicken with mango, jalapeño pineapple salsa, served with rice and beans. Accompanied by fried sweet plantains and coco bread.  

• Nashville-style hot chicken sandwiches with pickles, jalapeños, coleslaw, and garlic parmesan fries. Accompanied by a wedge salad.  

• Homemade pizzas served with grilled romaine chicken Caesar salad.  

• Sesame-crusted ahi tuna & soba noodles with carrots, purple cabbage, edamame, and cucumber. Topped with crispy shallots and ginger mint dressing.  

• Gua bao with pickled veggies, cilantro, and sriracha aioli. Accompanied by a crunchy Vietnamese chicken salad.  

• Herby lamb kofta pitas with fresh vegetables, Persian tahdig topped with pomegranate seeds and mint, and an assortment of dips: zhoug, hummus, baba ganoush, harissa. 

Dinner 

• Filet mignon served over cauliflower puree with mushrooms and shallot peppercorn cream sauce. Accompanied by asparagus soup. 

• Lemon garlic butter cod with zaatar pearl couscous and feta roasted broccoli.  

• Aqua Pazza served with olives and tomatoes, topped with fresh parsley and crostini. Accompanied by burrata and peach salad.  

• Sushi bar with sushi rolls, sashimi, and nigiri accompanied by tuna crispy rice.  

• Chicken Piccata with lemon caper gravy, jasmine rice, and roasted asparagus.  

• Classic Roman Carbonara and Sicilian arancini filled with ragù and peas.  

• Seared brown butter sea scallops over porcini and goat cheese risotto, served with sautéed kale. Accompanied by a pear-pomegranate spinach salad with candied walnuts and feta cheese. 

Dessert 

• Blueberry Basque burnt cheesecake  

• Lemon sorbet served in a lemon shell  

• Key lime pie with whipped cream  

• Matcha coconut ice cream 

• Tiramisu and espresso 

• Passionfruit Pavlova 

• Warm Texas chocolate sheet cake with raspberries 

*cake on requests for special occasions