Accomodations:

Crew Profile

Captain Martin Liscinsky & Chef Tamara Chepel


Martin Liscinsky
Martin has been a yacht captain for the past 8 years. He has sailed the Mediterranean and Caribbean islands but has found a base in the BVI for the past four years. Originally from Slovakia, Martin has always had a passion for adventure, sports and the great outdoors. He grew up mountain biking, white water rafting, climbing and would try any other sport he could involve himself in. Martin was introduced to sailing aged 13 while in Croatia - he was totally hooked on the sport and lifestyle. Martin moved to the UK aged 18 to begin a career as a chef which took him all over Europe. He worked in high class fine dining restaurants and enjoyed the creativity and travel associated with being a chef. Despite enjoying his cheffing career, Martins heart was still dreaming about being on the sea. He moved to Croatia to join the yachting industry in 2017. Being a Captain fulfilled everything he could dream of: freedom, traveling, outdoors and still bit of cooking, especially when the steaks are on the grill!

Tamara Chepel
Originally from Australia, Tamara was brought up in the city of Sydney. Prior to finding yachting Tamara enjoyed a career as an Occupational Therapist in Sydney and London. Tamara met Martin in 2018 and was introduced to the sailing world - she never looked back! She has since completed cooking schools at Ashburton in the UK and the Sydney Cooking School. She has a passion for culture, travel, the ocean and bringing people together through food. Tamara is a PADI diver and in her spare time loves nothing more than to explore underwater. Tamara has a love for farm to table cooking and believes that that good food is the key to a good time!

Tamara and Martin met in Croatia in 2018. They quickly realized that despite being from different sides of the world they shared the same love for travel, sailing, experiencing different cultures, the ocean and being around family and friends. They backpacked Asia for seven months then returned to the Mediterranean where they worked on sailing yachts in Greece, Croatia, Italy, Turkey and Montenegro. After two seasons of enjoying the Mediterranean they set off to the Caribbean where they have worked in the British Virgin Islands and surrounding Caribbean countries including St Martin, Anguilla and Antigua. They have called the BVI home for the past four years.

Time spent with Tamara and Martin on True Story will follow the philosophy that a perfect charter includes sailing, exploring, adventure, relaxing and truly taking the time to experience the islands in the way which suits their guests. They create a relaxed and welcoming and safe environment, aiming to make the charter personalized to each guests needs. Tamara and Martin have a passion for underwater life and believe the world below is one of the best things about the BVI! They are personable and accommodating and have a true passion and interest in people, adventure, and sailing and love nothing more than to share this with their guests. Their shared love of food and culture means they are excited to include the best local produce and create delicious wholesome meals for their guests! Together this energetic couple is looking forward to the next chapter of True Story, and can not wait to welcome you aboard!

Sample Menu

TAMARA'S SAMPLE MENU

BREAKFAST

• Homemade Beetroot Gravalax Salmon on toasted English Muffin with Poached Egg, Homemade Hollandaise sauc, Microgreens

• Potatoe Latkes with Thyme Sauteed Mushrooms and Spinach, Roasted Baby Tomatoes, Sunny Side Up Egg on Toasted Sourdough

• Everything Bagel with Chilly Jam, Serano Ham, Provolone Cheese, Soft scarambled egg, Fresh Arugula

• Traditional Spanish Omelet with Peppers and Tomatoes

• Spicy Shackshuka with Labneh and Poached Egg

• Brioche French Toast with Homemade Blueberry Campote, Caramelized Banana, Mascarpone cream, Maple Bacon

• Yogurt & Coconut Chia Pudding with Fresh Fruit Topping

ALL BREAKFAST SERVED WITH FRESH BAKED PASTRIES, YOGURT POTS, FRUIT PLATTER AND MUSLI

LUNCH

• Gilled Greek Salad Spiced Chicken Breast on Roasted Garlic Hummus, Pearl Cous Cous Pomegranate and Lemon Herbed Salad, Greek, Toased Pita Bread and Homemade Dill Tatziki. 

  • Cocktail: Freshly Squeezed Citrus, Rosemary, Honey, Vodka Pitcher

•  Baja Style Crispy Fish Taco with Pineapple Pico De Gallo, Red Pepper Slaw, Avocado and Pink     Radish Salsa
  
  • Cocktail: Blu and Green Apple Sangria
•  Sesame Lime Seared Tuna Bowls on Wild Rice with Wakame Salad, Edamame, Asian slaw and   Miso Dressing.
  • Cocktail: Lychee Gimlet

• Traditional Spaghetti Carbonara with Italian Pecorino and Guanciale, Orange Fenel Burata Salad, Fresh Baked Bread, Eggplant Parmugiana Stack.

  • Cocktail: Lemoncello Spitz 

• Citrus Baked Salmon with Red Onion Cilantro Salsa Verde, served with a Spiced Sweet Potatoe and Chickpea Kale Salad.

  • Cocktail: Tamarind Tequila Pithcer

• Pulled Pesto Chicken and Bacon wrap with Home Cut Fries and Chopped Green Salad

  • Cocktail: Vodka Lemon Shirley Temple

• BBQ Cajun Shrimp Skewers on a Quinoa and Avocado Salad with Jalapeno Lime Vinaigrette

  • Cocktail: Guavaberry Rum Mojito

STARTERS

• Duck Rillet with Amarena Orange Zest on Homemade Crostini

• Smoked Pork, Salsa Cantaloupe, Cucumber, Onion, Mint

• Kingfish Ceviche with Grapefruit, Avocado Cream, and a Plantain Tostone

• Old Style Cyclades Baked Feta Cheese with Marjarom and Red Pepper 

• Fava Bean Puree with Sous Vide Octopus and Caramelised Onion, Warm Pita Bread 

• Tuna Tartar with Cucumber, Sesame and Fingerlime Caviar 

• Vietnamese Fresh Rolls, Sweet Chilli, Peanuts 

DINNER MAINS

• Coconut Jerk Spiced Mahi-Mahi on Rice with a Green Mango Cilantro Salsa, Arugula

• Oven Roasted Lamb Cutlet on a Pistachio Mint Pesto, Charred Scallions and Cherry Tomato, Hassleback Potato

• Pan-Seared Red Snapper on Squid Ink Lemon Risotto, Pickled Fennel Salad and Baby Asparagus 

• Grilled Ribeye Steak with Roast Garlic Mash, Broccolini and Homemade Cajun Spice Onion Rings

• Spanish Seafood Paella with Langoustine and Muscles, Patatas Bravas and Green Salad. 

• Thai Green Coconut Curry on Jasmine Rice

• Sous Vide Pork Tenderloin on Almond Romesco, with Greens and Garlic Herbed Potato

DESSERTS

• Carrot & Cardamom Cake
• Orange Infused Burnt Basque Cheesecake
• Spice Rum Pineapple with Citrus Crumb and Vanilla Bean Cream
• Chocolate Fondant, Whipped Cream
• Coconut Panna Cotta with Mango
• Homemade Mini Pavlovas with a Passion Blueberry and Honey Drizzle
• Tripple Chocolate Brownie with Pistachio Sorbet
• Tiramisu with Amaretto Shot