WALTER WETMORE | CAPTAIN Captain Walter Wetmore is a fifth-generation sailor. He comes from a long line of mariners. He started his professional maritime career in 1989 as Captain for Archie Comic books owner aboard the Sailing Yacht Riverdale High. In the years since, Captain Walter has sailed from Hawaii to Turkey and from south of the Equator to north of the Arctic Circle. During his long successful career, in addition to mega yachts, he has worked on tugboats in Valdez Alaska, Norfolk Virginia, & Port Everglades, FL. He worked onboard the Ocean Research Vessel Endeavor belonging to the University of Rhode Island, recovering torpedoes with the US Navy and the Nantucket – Martha’s Vineyard Ferry. Captain Wetmore holds a USCG 1600 /3000- ton Ocean Masters license, as well as the equivalent British license.  Walter is a resident of Jamestown, RI. His hobbies include the restoration of antique automobiles, the oldest being a 1931 Chevrolet. Walter is a successful charter captain well known from his days at Motor Yacht Safira, Selene and Muse. What Walter enjoys most about yachting is being able to show his guests the Islands of the Caribbean, the Bahamas and the East Coast of the USA. Being a Yankee, he can show off New England and Down East as very few other Captains can.

ELIZABETH STONE | Chief Stew Elizabeth was born and raised in central Texas and enjoyed exploring the many lakes in the area. After receiving her communication degree from Texas A&M, she immediately moved to Hawaii to gain experience in the hospitality industry along with following her passion for all things ocean. She then moved to Charleston, SC to study yoga and received her teaching certificate while working her way up in the hospitality world. Elizabeth has travelled all over the world including the Middle East but bonding with students while teaching English in Guangzhou, China was her absolute favorite. Elizabeth discovered yachting a few years ago and hasn't looked back. Whether you need a strong cocktail or a fun workout, she's your girl!

TRACY IRELAND | CHEF
Hailing from the west coast of Canada, Tracy has always had a passion for cooking. With many years of experience as a chef on yachts, in restaurants and private estates, she also runs the kitchen at a remote fly-in fishing lodge in the Canadian Arctic every summer. With a ProChef certification from the Culinary Institute of America, Tracy has also studied regional cooking in the south of France, Tuscany, Italy and Thailand. Tracy’s inspiration comes from using local ingredients and products for her cooking. She enjoys sourcing the best seasonal produce, seafood, and locally made products and supporting local growers and producers. She especially loves baking and creating plated desserts. In her free time, she loves to ski, run, hike and kayak and finds the energy from the outdoors helps fuel her creativity in the kitchen.

KRYSTEN LEGORBURO| SECOND STEW
Krysten was born and raised in Miami, Florida up until she ventured away from home to peruse her studies up North. Krysten has been in the hospitality industry for over 8 years, Krysten began her hospitality career in the yachting industry where she traveled the Mediterranean and the Bahamas along with both of the US coastlines. She took a few years off in between to master land-based hospitality from craft cocktail bars and management to running fine dining establishments and curating wine and cocktail programs for several high end Miami bars and restaurants. Once she had excelled in these areas of the industry she had an urge to return to the ocean and continue growing her hospitality experience while gathering some more exotic and exciting stamps in her passport.

SHERWOOD MICHEL | ENGINEER
As a native of Fort Lauderdale, the capital of the yachting industry, Sherwood brings to Motor Yacht Endeavour a deep experience of over 40 years in yachting. He is an expert engineer and takes very seriously the responsibility of keeping the yacht in peak form plus ensuring guests, crew and vessel as safe as possible.

TOM ROBINSON– FIRST MATE
Tom loves all things water related and is an adrenaline junky at heart. Growing up on Long Island, New York you could find him at the beach all year round, surfing, diving shipwrecks, spearfishing, or out on a friend’s boat. From growing up on the water and being an ocean rescue lifeguard for ten (10) years Tome feels more at home on the water than land. Tom's favorite hobby aside from surfing is photography. He has quite the eye for a good photo moment!

HANNA O'BRIEN | Deckhand
Hannah was born and raised in Winston Salem, NC. Her Grandparents were avid sailors spending their summers with all five of their children on sailboats and have passed the love for the water down to her. She spent summers on the coast in North Carolina and eventually lived and traveled on a 30’ Rawson sailboat for three years. Prior to yachting she worked in the solar industry. Realizing she wanted to make her passion a career she made the jump into yachting. Her hobbies include yoga, hiking, surfing, and spending time with friends and family. 

DAY ONE

BREAKFAST
Pineapple, Mango, Papaya, Blackberry
Fresh Baked Croissants
Scrambled Eggs with Applewood Smoked Bacon, Avocado, and
Cherry Tomatoes

LUNCH
BEACH BARBECUE
Buffalo Burgers with Spicy Ketchup on Brioche Roll
Grilled Mahi Mahi with tomatoes, Lettuce, Onions, Pickles
Tuscan Kale Caesar Salad & Orzo Salad
Fruit Kebabs
Ginger Cookies

HORS D’OEUVRES
Tuna Sashimi
Smoked Salmon

DINNER
Salad with Endive, Pears, Gorgonzola, and Walnuts
Macadamia Nut Crusted Chicken with Lemongrass/Coconut Emulsion
Blueberry Cobbler Vanilla Ice Cream

DAY TWO

BREAKFAST
Fruit Platter
Buttermilk Pancakes with Roast Strawberries & Toasted Almonds
Chicken, Apple, and Sage Sausage

LUNCH
Thai Coconut, Broccoli, and Coriander Soup
Thai Stir Fried Shrimp with Basil Pad Thai
Coconut Cookies
Mango Ice Cream

HORS D’OEUVRES
Caviar, Boiled eggs, Crème Fraiche, Chives, Blini

DINNER
Arugula, Figs, Proscuitto, Buffalo Mozzarella, and Basil
Provençal Short Ribs with Olives and Herbs, Mashed Potatoes, and
Steamed Green Beans
Tiramisu

DAY THREE
BREAKFAST
Fruit Platter
Pain au Chocolat
Scrambled Eggs, Dill Goat Cheese, and Smoked Salmon

LUNCH
Fruit Platter
Pain au Chocolat
Scrambled Eggs, Dill Goat Cheese, and Smoked Salmon

HORS D’OEUVRES
Stuffed Mushrooms
Cheese Board
Charcuterie Board
Flatbread

DINNER
Roast Tomato Soup, Arugula, Croutons, Percorino
Beef Tenderloin Steaks with Pureed Potatoes, Port Wine Reduction, Broccolini, and Garlic
Caramelized Roast Pears with Mascarpone

DAY FOUR

BREAKFAST
Fruit Platter
Raspberry Muffins
Homemade Granola Parfait
Fritatta with Crispy Proscuitto

LUNCH
Grilled Shrim with Vegetables & Pearl Couscous
Raspberry Ricotta Cake
HORS D’OEUVRES
Spanakopita
Spicy Hummus & Pita Chips
Cracked Olives with Lemon & Rosemary

DINNER
MOROCCAN BUFFET
Feta, Endive, and Blood Orange Salad
Spicy Eggplant Tomato Salad & Grated Carrot Salad
Lamb Tagine with Chickpeas and Apricots
Couscous
Lemon Pudding Cake
Chef Tracy Ireland

DAY FIVE
BREAKFAST
Strawberries, Blueberries, and Raspberries
Cheddar & Chive Scones
Poached Eggs with Spinach, Ham, and Hollandaise Sauce

LUNCH
Grilled Wild Salmon with Nicoise Vegetables, Shaved Parmesan, and Balsamic Vinaigrette
Sunshine Almond Cake

HORS D’OEUVRES
Crostini, Olive Tapenade, Chevre

DINNER
Watermelon, Arugula, and Pine Nut Salad
Pistachio Nut Crusted Halibut with Spicy Yogurt Sauce
Beef Short Ribs Slow-Roasted in Cocount Milk with Rice
Lemon Cheesecake with Gingersnap Crust
Chef Tracy Ireland

DAY SIX

BREAKFAST
Fruit Platter
Dried Cherry Scones
Scrambled Eggs with Cheddar and Green Onions
Sausages

LUNCH
Crusty Baguette
Lemongrass Pork with Vietnamese Dipping Sauce
Salad
Ginger Cookies
Coconut Ice Cream

HORS D’OEUVRES
Queso Fundido with Chips

DINNER
MEXICAN NIGHT
Red Snapper & Shrimp Cerviche
Grilled Chicken Breast with Tex Mex rice, Black Bean Sauce, and Pico de Gallo Salsa
Mexican Chocolate Cake with Cinnamon Spiced Pecans
Chef Tracy Ireland

DAY SEVEN
8 Day Charter Menu
Fruit Platter
Blueberry Muffins
Waffles with Strawberry Sauce
Applewood Smoked Bacon

LUNCH
Crusty Baguette
Salad Nicoise with Egg, Haricot Verts, and Olives
Almond Biscotti with Orange Sorbet

HORS D’OEUVRES
Cheese Platter

DINNER
Grapefruit, Mint, and Coconut Salad with Lettuce Wraps
Pork Tenderloin with Cherry-Thyme Pan Sauce
Crème Caramel
Chef Tracy Ireland