Born and raised in New Jersey, Kelsey spent her childhood sailing all over the east coast of the US. After graduating college, she moved to The Bahamas for a marketing stint. It wasn’t long before she realized she wanted to turn her love of sailing into a career, and set off to South Africa to complete her Yachtmaster. Since then, Kelsey has been cruising her way around the world. Her yachting experience ranges from fun flotilla charters in the Mediterranean to enduring transatlantic crossings. Whether you’re looking for a relaxing, sunny vacation or an exciting ocean adventure, she is excited to welcome you aboard!
Originally from Montana, Mackenzie traded in her small town roots for an array of passport stamps from around the globe. She’s spent time working and learning in restaurants and bars in Australia, Vietnam, and France and held onto the cuisines from every place, from taking cooking classes in Thailand to making meals every evening with her study abroad family in Lyon.
Before working in the Mediterranean, Mackenzie was managing a high end beach club in Bali, where she dealt directly with guests and staff from around the world, providing exceptional service to guests. But when she was offered a position to combine her love of cooking with the challenge of living on the water in Croatia with new people, she jumped at the chance.
Since then, Mackenzie has shared her love of life on the water with guests in Croatia, Montenegro, the Bahamas, Florida as well as the USVIs and BVIs. She loves to connect with her guests and show them a truly unique holiday, and knows that with the help of her dynamite captain Kelsey, everyone will walk away with some amazing memories.
Having trained together in their early days as skipper and host in Croatia, as well as on the waters with guests, Kelsey and Mackenzie are a proven, excellent team and are thrilled to be able to provide you with the best possible vacation throughout the Virgin Islands!
Lemon mascarpone blueberry pancakes drizzled with raspberry compote and topped with fresh whipped cream and blueberries
Open faced smoked salmon lox bagels with cream cheese topped with capers, fresh cucumber, and cracked black pepper
Greek yogurt parfaits topped with chopped walnuts, fresh berries and honey
Middle Eastern Shakshuka topped with freshly sliced avocado and feta cheese
Zucchini fritters topped with crispy bacon, smashed avocado, and poached eggs and a dash of chipotle creme
Monte Cristo French Toast - cornflake crusted French toast covering havarti cheese, swiss cheese, and ham and turkey slices
All breakfasts are served with fresh local fruit, coffee, tea and juice
Served with ice water, beer, wine, sodas, or cocktails if it allows
Roasted chickpea, slivered almond, feta and apple salad tossed with balsamic glaze and a homemade honey dijon dressing with homemade potato chips
Maryland style crab cakes with a homemade remoulade sauce accompanied with caesar salad with shaved parmesan, fresh baked garlic croutons and hard-boiled eggs
Chicken Caprese melt along with spinach salad topped with blue cheese, candied walnuts
Khao Soy- a northern Thai curry served with jasmine rice and a hummus and pita platter
Slow-cooked BBQ pulled pork sliders served with tri-colored slaw and homemade cauliflower mac & cheese
White crab, jalapeno, and pepper jack cheese quesadillas with a side homemade salsa and tortilla chips
Grilled flank steak salad with candied walnuts, blue cheese, and avocado in a red wine reduction vinaigrette served with a side of homemade focaccia bread
Shrimp tacos on warm corn tortillas topped with avocado, mango, purple cabbage, spicy mayo, and fresh pico de gallo along with Mexican corn with parmesan cream sauce
Mixed Italian charcuterie board with salami, prosciutto, grapes, a spread of bread and crackers, honey and jam, pears, apples, and olives Tomato bruschetta and grilled halloumi on top of toasted french bread brushed with olive oil
Goat cheese, acorn squash, crispy prosciutto with a balsamic glaze on crackers and phyllo dough cups with brie cheese and raspberry jam
Hot crab dip with warm garlic bread
Mushroom bites stuffed with sauteed zucchini and pesto rossi, then topped with crispy parmesan cheese
Baked French brie wheel wrapped in puff pastry topped with crushed pistachios and fig jam
Fresh ahi tuna poke bowls with arugula rice base topped with seaweed salad, shredded vegetables, and tossed in a honey sesame ginger dressing
White truffle parmesan risotto topped with butter garlic scallops, crispy prosciutto and mandolin zucchini
Spicy maple baked salmon served over wild rice and parmesan broccoli
Pan-fried homemade gnocchi served in a mushroom gorgonzola sauce
Cajun-style Surf n Turf - cajun spiced grilled beef cooked to your liking with jumbo shrimp seared lightly in a garlic cajun spicy sauce, all served with quinoa and butternut squash puree
Barbeque pork ribs on a bed of purple cabbage coleslaw with a side of homemade cornbread
Fresh mahi-mahi over coconut rice with mango salsa and curried mayo
Baked filo dough wrapped salmon served on a bed of spinach, pesto and feta served with grilled asparagus
Seafood, chorizo, and chicken Spanish paella
No-bake key lime cheesecake topped with white chocolate shavings
Kahlua cake with a homemade glaze and vanilla bean ice cream
Flourless chocolate cake sprinkled with a chocolate ganache and sea salt Salty caramel chocolate tarts
Fresh made cinnamon sugar zeppole with assorted dipping sauces
Winter 2020 to 2021
Winter 2021 to 2022
● ADDITIONAL FEES: Cruising Permits, customs fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all charter locations.
● MINIMUM NIGHTS: 4
● LESS THAN 7 NIGHT CHARTER RATES: 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.
● SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the next morning and early start.
● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
● 2021/2022 HOLIDAY RATES:
XMAS: Standard charter rates apply. Must end no later than Dec 26th.
NEW YEARS: Flat rate $22,000 Must begin no sooner than Dec 27th.
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client