Captain Ted Egan:
Captain Ted has had years of experience sailing all over the world and is sure to guide you to the best bays and most mystic spots around USVI and BVI. Ted was born in Chicago. He completed his Bachelor of Science degree in 1991 and his MBA at The University of Miami in 1993. He completed his RYA 200t Offshore Yachtmaster in 2014 and since then he has sailed professionally in Greece, Bahamas, Caribbean including St. Vincent and the Grenadines, Grenada and the USVI-BVI. He has also sailed across the Atlantic from France to Annapolis. Captain Ted is passionate about creating a bespoke charter experience for guests based on his knowledge of the islands, scuba diving, snorkeling, watersports and fishing. He can cook too, think grilled Mahi mahi and epic Ribeye. Captain Ted has a Padi Rescue Diver Certification and can’t wait to show you what the underwater world has to offer.

Chef Ellie Mae:
Having lived in the Caribbean for nearly 20 years, Ellie has extensive local knowledge of produce all around the islands. Adaptability and versatility are requirements when catering for large groups with different tastes and nationalities. Her love for sailing and a circumnavigation of the globe gave her a broad mind and the ability to get along with many people and make them happy. There is no better way to do this than with food!

She is versed in a range of culinary styles, including Italian, vegetarian and Mediterranean, but her particular culinary areas of expertise are:

Spanish Cuisine
After living in Spain for 11 years she mastered the technique for making proper Paella Andalucía, using only local fresh ingredients; as well as a variety of other Spanish favorites including fresh Gazpacho, Spanish tortillas and authentic Tapas.

Thai Cuisine
Living in Thailand for a year she learnt how to make classic Thai dishes including Pad Thai; Tom Yam Goong (a spicy shrimp soup made with lemon-grass, fresh mushrooms, cilantro and some red or green curry paste), Kao Pad (a fried rice with addition of coconut milk and garlic), and Thai coconut curry which she makes using her own curry paste, as is traditional in Thailand.
Thai food has complex delicious tastes, and with quality ingredients and superb knife skills it becomes a beautiful, colorful presentation.

French Creole
From living in the Caribbean she has developed a fusion of French/Creole and other Caribbean cooking styles. She uses locally grown organic fruit and vegetables and fresh seafood like Lobster, Conch, Yellowfin Tuna, Mahi Mahi and Kingfish, which is in abundance when sourced locally.

Chinese / Japanese
Always popular are Sushi and Sashimi, and so she travels with her personal sushi mat and knives. A favorite starter is Ahi Tuna Tartar (Yellowfin Tuna) made with sesame oil, cilantro, ponzu sauce (a citrus light soya sauce) chives, Sriracha (pepper sauce).

Indonesian
Like Sushi, Indonesian is ideal to serve as shared platters. The most popular dishes are Chicken Satay served with peanut sauce and Indonesian Rijsttafel, which consists of a number of dishes all displayed on the table, accompanied by Kroepoek (shrimp paste chips) and Loempia (springrolls).