In 2017, Paul and Alexa unknowingly began an adventure of a lifetime when they met working for Broadreach as a sailing instructor and scuba diving instructor respectively. During that summer season, they sailed up and down the Southern Caribbean leading groups of 13-17 years olds from all around the world. When parting ways after that summer, they knew somehow it was fate that they would come together again somewhere in the Caribbean. Since then, the couple relocated to Bequia running sailing charters on their own yacht and freelancing for various charter companies in the region.
Captain Paul was born in the UK but was raised all over the globe. From living in South Korea to the Devon countryside, his fascination with travel and other cultures began quite early on. When his family settled in Brixham, Paul and his father bonded through sailing. Soon that hobby became a passion and that passion became a career. In 2015, Paul broke free of his mundane English lifestyle and sailed across the Atlantic after answering an advert in the newspaper. With a group of three others, he sailed from the Canary Islands and landed in the Southern Caribbean. After exploring each of the diverse islands, Paul made Bequia his home where he captained numerous yachts from a classic 100ft wooden schooner to posh motor yachts (and his own catamaran Cataja). In his spare time, Paul volunteered for the Bequia Junior Sailors which encouraged young people to expand their knowledge and skills within the historical sailing community in the Grenadines. In 2019, Paul transitioned to freelance and captained a variety of boats throughout the Caribbean islands. Prior to his journey in the sailing world, Paul climbed the hospitality ladder. He worked in a variety of hotels, bars, and restaurants which eventually earned him a general manager role for several years in the UK.
Chef Alexa was born and raised in Brooklyn, New York but as an island girl at heart making annual trips to the Caribbean as a child, the sea has always felt like home. While living in New York City, Alexa had a career in event planning and marketing which she continued when she relocated to St. Vincent & the Grenadines working for the Bequia Beach Hotel. After a year behind the desk and the sea right outside her office door, Alexa quit her 9-5 to pursue her career as a yoga instructor and started her own company, Wild Thing Wellness. Alongside her yoga teaching career, Alexa acted as first mate & chef aboard, Cataja and freelancing with Paul on multi-day charters throughout the Southern Caribbean. As your chef, Alexa’s tailored menus reflect her passion for creating meals that are healthy, fresh, and delicious. “Coming from a multicultural household my understanding of food has always been interlinked with company. So I’m so excited to prepare delicious food for guests to enjoy as they spend quality time together in some of the most beautiful cruising destinations in the world.” Each dish fuses luscious local flavors with global inspiration, and are truly prepared with love. Some of the best memories are shared around a table with good wine, good food, and good company and Alexa is excited to curate those memories for you!
As innate adventurers and people-people, Paul and Alexa’s passions for travel and hospitality come together magically through the yachting industry. The pair have made the Caribbean their home for the past few years and they are so excited to share all their hidden gems during your time together. “We really put in the effort to make all our guests feel like family while they’re aboard they’re home away from home. Through sharing our love for food, sailing, island exploring, and even giving the little ones a turn on the helm, we create a high-end atmosphere that is also authentic and true to us so our guests truly enjoy a slice of paradise aboard Felicia!”
BREAKFAST Always served with fresh fruit, fresh bread or cakes, bacon/sausage tea, and coffee - Eggs Benedict/Eggs Florentine/Eggs Royale Spanish omelette with chorizo Spinach, sun dried tomato, pancetta, mushrooms and goat cheese quiche Avocado toast with fried plantain, eggs any style and salad Made to order sweet or savory crepes with eggs any style Shakshuka (baked eggs, tomato sauce, herbs, feta cheese, fresh bread) Caribbean coconut french toast with guava jelly -
LUNCH - Korean fried chicken, quick cucumber kimchi and pineapple egg fried rice Duck breast with noodle stir fry and summer rolls with fresh peanut dipping sauce Fish burger with roasted breadfruit fritters with a grilled halloumi green goddess salad Caesar salad with grilled mahi, garlic almonds, pomegranate seeds, parmesan, light caesar dressing Butternut squash flatbread with steak served on a garden greens & hibiscus salad drizzled with a passion fruit vinaigrette Slow cooker pork tacos with hoisin and ginger NYT OR Fish tacos, Mexican style corn and Cucumber, pepper, tomato gazpacho Catch of the day Poke bowl and green papaya salad -
SNACKS/APPETIZERS Served between lunch and dinner and can include a selection of the items below - Focaccia and charcuterie spread Chips and dip with smoked barracuda Samosas Baked Brie with mixed nuts, honey, and biscuits Conch fritters Salt and pepper squid Truffle arincini -
STUFF ON THE SIDE - Pickled cucumber and carrots Golden apple achar Kimchi Salsa Hot sauce Pickled ginger -
DINNER - Stuffed mushroom caps Scallops over butternut squash puree and zucchini ribbons finished with beurre blanc
Watermelon, mint, crispy garlic and feta salad Rack of lamb with herb crust and cauliflower piccata
Ceviche with homemade plantain chips Ginger garlic butter lobster with crispy okra and breadfruit gratin
Plantain and shrimp or goat gyoza Lime and sesame crusted seared tuna with zesty sugar snaps and mango chili
Greek stuffed tomatoes Pork Roulade, stuffed with apricots, mushrooms and rosemary served with roasted potatoes and sauteed broccolini
Caprese salad Gnocchi with Brussels sprouts and brown butter with grilled squid
Chicken satay Thai style soup dumplings with lemongrass corn cakes and sesame sautéed cabbage
Ginger shrimp and lemongrass broth Coconut & lime banana leaf baked red snapper with miso and soy grilled zucchini and eggplant and coconut sticky rice
Dijon shrimp skewers Pistachio crusted mahi mahi, over truffled mushroom risotto and beet purée
Coconut lentil soup Jerked baby back ribs with pigeon pea rice and salad
Broccoli and leek soup Squid rings with charred watermelon and avocado purée -
DESSERT - Chocolate mousse and honey glazed fruit Tiramisu Zesty lemon and ginger cheese cake Chocolate & salted caramel pecan tart Cappuccino custard Honeycomb ice cream bars Rose water pudding Tropical Eton Mess, Passionfruit, Mango & Lime -
Winter 2021 to 2022
Winter 2022 to 2023
MINIMUM NIGHTS: Inquire for less than 6
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. If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.
USVI charters available March-June 2022
Grenadines charters available July-August 2022
$250 PER CABIN SLEEP ABOARD: Sleep aboard the night before charter dates. Boarding after 4PM, welcome cocktails, then dinner to be taken ashore at client expense. Includes breakfast the next morning. Valid for 6 night charter or longer. Minimum 2 cabins. EXCLUDES: Christmas and New Year's weeks.
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$22,850 3/$23,275 4/$23,700 5/$24,175 6/$24,550 7/$24,975 8/$25,400
CHRISTMAS/NEW YEARS: CHRISTMAS 2021: 1-8 guests @ $31,200 with 7 night minimum NEW YEARS 2021/2022: 1-8 guests @ $31,200 with 7 night minimum
New Year's must start no earlier than 12/27, USVI
Christmas must end no later than 12/26, USVI
***SPECIAL OFFERS ***
None at this time.
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client
I just viewed this yacht at the Virtual BVI Yacht Show today ( November 10th) Watch this video, and you will see why I think it is a stand out choice. Felicia will be able to do charters this winter season through the lower Caribbean! Time to take that Grenadines trip you have always talked about.
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!