Ryan was born and raised in the southernmost tip of Africa & was immediately drawn to the ocean. Having grown up catching lobster before school, then surfing each afternoon, it seemed only natural that he would pursue a sea centric career. After completing his Yacht Master Ocean certification in 2015, Ryan began sailing professionally along the East African coast. He’s got a bounty of stories to share from his extensive cruising around Mozambique, Tanzania, Mauritius & the Seychelles.
Ryan later moved to the Mediterranean, where he spent 5 years there establishing himself as a reputable captain within the charter industry. His sails & passages have taken him over 4,000m across the Atlantic & Indian Oceans, through the beautiful islands of French Polynesian and over the treacherous water of the Southern Ocean before he started calling the Virgin Islands home in 2021.
Chef from November-March
Paula's upbringing in Gothenburg, Sweden, was steeped in the world of food and culinary arts. Her father's profession as a skilled chef and her mother's
unwavering passion for baking created the perfect environment for her culinary journey to unfold. This journey commenced at the age of 14 when Paula secured her first job at a local French café in Gothenburg. Through this experience, she embarked on a trajectory that led her to incredible
destinations, where she encountered remarkable individuals and gained invaluable insights. It was during these travels that Paula also became acquainted with the captivating yachting industry.
In 2017, Paula sought admission to the Quarterdeck Host/Chef Academy. Fast forward seven seasons in the Mediterranean and Caribbean, and she has cultivated an impressive mastery of both cooking and presentation. Herextensive tenure in the service industry is evident in her adeptness at delivering exceptional service with finesse. Paula's distinctive approach contributes profoundly to the triumph and enjoyment of each charter. Her innate warmth and nurturing demeanor create an atmosphere akin to being welcomed into one's grandmother's home—a sentiment that's difficult to resist. Paula’s allure is hard to overlook, and her track record of accomplishments speaks for itself.
Chef from April-July
Returning for her fourth year aboard, Bree, our Florida gal, has a lifetime of passionate hosting experience and has always been a natural in the kitchen. After 9 years working in advertising strategy, Bree pivoted from her NYC desk job in ’17 & found new bliss working as a chef on the sea. She’s spent the last 4 years hosting charters at sea, programming wellness retreats on land, and sharing her skills as a host instructor for Quarterdeck’s host & skipper academy in Croatia. Entertaining is Bree’s forte and she finds it such a privilege to nourish her guests with mindfully curated meal plans using only the freshest and most wholesome ingredients.
Pick Up Locations
Caribbean Virgin Islands (BVI)
Caribbean Virgin Islands (BVI)
# of Videos:
# Dine In:
4 (babies ok)
110V and 220V
# Port Hatches:
1-2 per ro
No cigarettes. Cigars on aft s
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Yes, off scoops
- DAY 1 -
Welcome platter & cocktails
Swordfish skewers over garlic mashed potatoes, served with green beans
Brownies topped with cream and chopped hazelnuts
- DAY 2 -
Coconut crusted grend toast & Bacon Fruit platter & fresh pastry Overnight oats topped with fruit
Seared tuna poke bowl with white rice and colorful chopped vegetables
Burrata over greens with grilled peaches & garlic toast crusts
Bagel & lox platter with scrambled eggs Fruit platter & fresh pastry Greek yogurt parfait with granola
BBQ pulled pork sandwiches, served with a zesty pineapple slaw, baked beans & corn on the cob
Lemon ricotta bread, assorted fruits & coffee service
Risotto topped with creamy gorgonzola sauce & roasted butternut squash
Fresh fruit, cream and chocolate parfait
- DAY 4 -
Zucchini and goat cheese frittata served with sausage patties Fruit platter & fresh pastry Chia seed pudding topped with fruit
Zesty Vietnamese chicken salad over mixed veggies and rice noodles
Loaded nachos topped with pulled pork & homemade guacamole
Assorted bruchetta platter Dijon crusted salmon served over a salad medley with wild rice, arugula & apple
- DAY 5 -
Sweet potato, veggie and chorizo hash topped with fried eggs Fruit platter & fresh pastry Smoothie bowls
Veggie curry served with basmati rice & meat/potato samosas
Asian spring rolls & dipping sauce
Chicken thigh pad thai with a mix of glass noodles and zucchini noodles
Mini apple pie pockets served with fresh cream
- DAY 6 -
English breakfast with baked beans, sausage, bacon, fried eggs & toas Fruit platter & fresh pastry Overnight oats with chia & topped with fruit
Mexican burrito bowls served over quinoa with veggies, pickled onions & sauteed purple cabbage
Freshly baked banana bread & coffee service
Homemade caesar salad Veggie loaded italian sausage lasagna served with garlic bread topped with parmesan crisps
- DAY 7 -
Zucchini & corn fritters topped with avo and crumbled feta & bacon Fruit platter & fresh pastry Peanut butter protein smoothie bowl
Steak salad with mixed greens, blue cheese, pears & candied walnuts
Assorted pizza flatbreads
Lemon, white wine and caper white fish served with homemade mac & cheese & sauteed broccolini
Berry topped mini cheesecake
Winter 2023 to 2024
Winter 2024 to 2025
GENERAL NOTES: MINIMUM NIGHTS: 5, Inquire for less For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
BVI Ports Only - BVI taxes & fees are INCLUDED in the rate.
SLEEP ABOARD: 1/2 the daily rate. Dinner ashore at client expense. Includes boarding after 4pm, welcome cocktail and breakfast the next morning. Please no sleep aboards on 48hr turns. EXCLUDES: Christmas and New Years
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Take $150 per person off standard rate
LOCAL FARE: Includes 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Take $75 per person off standard rate.
CHRISTMAS/NEW YEARS: 7 night minimum. 2023 CHRISTMAS: 1-10 guests @ $45,000 - charter must end by 12/26 2023/24 NEW YEARS: 1-10 guests @ $53,000 - charter may not start prior to 12/27
No other specials apply at this time
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat
I have had successful charters with this crew on different yachts. I highly recommend them. I cannot wait to see this brand new yacht that is just making its way across the Atlantic and will be available later in summer 2020
Barefeet Retreat is potentially available in Grenada and the Grenadines for the late summer and early fall period with a 10% discount on ALL YACHT CHARTERS! Who wants to be the first to sail this amazing brand new catamaran?
Ahoy! How nice to hear from you. We'll give your note a read and get back to you within the next day. Thank you!