CAPT. JACOB GREW UP IN CHICAGO AND LEFT THE
COLD WEATHER FOR SUNNY SOUTHERN CALIFORNIA
AFTER COLLEGE. IT WAS HERE THAT HE FELL IN LOVE
WITH SAILING AND HAS NEVER LOOKED BACK! AFTER
PURCHASING HIS OWN BOAT AND BECOMING
INVOLVED WITH SEVERAL RACE TEAMS HE DECIDED
TO MAKE HIS PASSION A FULL TIME JOB.
WORKING SEVERAL SEASONS IN THE MEDITERRANEAN
AND AUSTRALIA, HE HONED HIS CHARTER SKILLS
BEFORE ARRIVING IN THE VIRGIN ISLANDS IN 2018.
FOR THE PAST 4 SEASONS HE HAS SAILED THE USVI
AND BVI IN SEARCH OF THE PERFECT LOCALES TO
MAKE YOUR TRIP ONE IN A LIFETIME!
Driven by a passion for culture, adventure and community, Alex dove
head first into the culinary world, immediately moving from Toronto
to Florence, Italy after graduating university to immerse herself in the
Italian food culture. After working in restaurants and as an Au Pair to
three children, Alex had enough confidence in her flexibility and
service capabilities to apply to work for Quarterdeck; first as
Operations Assistant. In this role, she grew the organization skills that
she would later use in her Yacht Chef career on sailing yachts around
the globe. Over the last 6 years, she has developed an exceptionally
high standard of food preparation and presentation, along with an
ever-growing knack for customer service. By paying close attention to
detail, Alex has mastered the art of going above and beyond for her
charter guests through her menu, as well as her roles on board as first
mate, guide, host and friend. Her organization, extensive experience
and cheerful personality make her a key player in the planning and
execution of every charter she runs, resulting in many of her guests
returning to charter with her again.
SATURDAY LUNCH GRILLED STEAK CAESAR SALAD WITH PARMESAN CRISPS AND BAKED HERBED CROUTONS CANAPÉS/ AFTERNOON SNACK HOT POTATO POPPERS TOPPED WITH CRISPY PANCETTA, MELTED GOUDA CHEESE & A GARLIC MAYO SAUCE ENTRÉE HONEY AND SOY GLAZED SALMON, TEMPURA BROCCOLI & WILD RICE DESSERT MAPLE CINNAMON POACHED PEARS, SPRINKLED WITH A COOKIE CRUMBLE AND A SCOOP OF VANILLA ICE CREAM SUNDAY ALL BREAKFASTS SERVED WITH HOT TEA/COFFEE, FRESH JUICE AND FRUIT PLATTER* BREAKFAST AVOCADO TOAST WITH POACHED EGG ON TOP WITH A SIDE OF HICKORY SMOKED BACON LUNCH GREEK CHICKEN GYROS ON HOMEMADE FLAT BREAD WITH FRESH TZATZIKI & CARAMELIZED ONIONS, SERVED WITH GREEK SALAD AND HUMMUS CANAPÉS/AFTERNOON SNACK SPICY CAJUN SHRIMP BITES SERVED ON A CUCUMBER SLICE WITH AVOCADO MOUSSE ENTRÉE HERB CRUSTED RACK OF LAMB WITH A RED WINE SAUCE, HONEY ROASTED CARROTS,ROASTED RED PEPPER & POMEGRANATE COUSCOUS DESSERT WHIPPED CHOCOLATE AND HAZELNUT MOUSSE TOPPED WITH RUM SPIKED WHIPPED CREAM, RASPBERRY AND MINT
MONDAY BREAKFAST LEMON RICOTTA PANCAKES, DUSTED WITH POWDERED SUGAR SERVED WITH MAPLE SYRUP, WHIPPED CREAM (OPTIONAL CREAM CHEESE ICING) AND SAUSAGE LUNCH CRAB CAKES SERVED WITH TARTAR SAUCE ON A BED OF APPLE AND KALE SALAD WITH A HONEY DIJON VINAIGRETTE CANAPÉS/ AFTERNOON SNACK VEGGIE SPRING ROLLS SERVED WITH A PEANUT BUTTER SAUCE ENTRÉE COD AND VEGETABLE RED CURRY SERVED WITH JASMINE RICE & HOMEMADE GARLIC BUTTER NAAN DESSERT HOMEMADE RASPBERRY AND LIME SORBET TUESDAY BREAKFAST SHAKSHUKA TOPPED WITH FETA CHEESE SERVED WITH AVOCADO, HUMMUS, AND WARM PITA LUNCH SESAME SEARED TUNA TOWER SERVED ON SUSHI RICE, PICKLED CUCUMBERS, SEAWEED SALAD, AVOCADO, EDAMAME AND DRIZZLED WITH SPICY MAYO CANAPES/ AFTERNOON SNACK SMOKEY TOSTONES WITH A VARIETY OF DIPS INCLUDING HUMMUS, SALSA AND TZATZIKI ENTRÉE JERK CHICKEN SERVED WITH CARIBBEAN RICE AND BEANS DESSERT KEY LIME PIE WITH A HONEY GRAHAM CRACKER CRUST WEDNESDAY BREAKFAST BRIOCHE FRENCH TOAST TOPPED WITH CANDIED PECANS, BLUEBERRIES & MAPLE SYRUP SERVED WITH MAPLE SMOKED BACON LUNCH BLACKENED MAHI TACOS ON HOMEMADE TORTILLAS WITH MANGO SALSA, PICKLED ONIONS, GUACAMOLE, SERVED WITH CILANTRO RICE, BEANS, & SWEET AND SPICY STREET CORN CANAPES/ AFTERNOON SNACK CHARCUTERIE BOARD WITH ITALIAN CURED MEATS AND CHEESES, BAKED BRIE, LOCAL FRUITS, NUTS AND SPREADS ENTRÉE WHITE WINE AND CITRUS FETTUCCINI ALFREDO WITH HERBY GRILLED CHICKEN ON TOP DESSERT THURSDAY BANANA AND BAILEYS CRÈME BRULEE
THURSDAY BREAKFAST HOMEMADE BAGEL BAR WITH A SELECTION OF TOPPINGS INCLUDING CREAM CHEESE, SMOKED SALMON, FRIED EGGS, PICKLED RED ONION, SLICED TOMATO, SWISS CHEESE ETC. LUNCH SPICED GRILLED AUBERGINE STACKS WITH TOASTED ALMONDS, BURRATA SALAD AND WARM GARLIC BREAD ON THE SIDE CANAPES/ AFTERNOON SNACK LOADED NACHOS TO SHARE WITH MANGO PINEAPPLE SALSA, GUACAMOLE, AND SOUR CREAM ENTRÉE SURF AND TURF: SEARED SCALLOPS WITH RIB EYE STEAK ON A PILLOW OF GARLIC MASHED POTATOES & ZESTY ASPARAGUS DESSERT HOT AND GOOEY APPLE CARAMEL CRUMBLE WITH BRANDY SPIKED WHIPPED CREAM FRIDAY BREAKFAST A SELECTION OF SMOOTHIE BOWLS TOPPED WITH FRESH SLICED FRUIT, GRANOLA, SHAVED COCONUT, NUTS, DRIED CRANBERRIES, CHIA SEEDS (OPTIONAL PROTEIN POWDER IN SMOOTHIE BOWL) LUNCH SLOW COOKED PULLED PORK SANDWICHES, PARMESAN FRIES, CARIBBEAN COLESLAW AND A JUMBO PICKLE CANAPES/ AFTERNOON SNACK SHRIMP ON THE BAR-B! SHRIMP SERVED STRAIGHT OFF THE BBQ 3 WAYS- GARLIC AND HERB, BACON WRAPPED WITH BBQ SAUCE, AND LEMON BUTTER ENTRÉE BRAISED SHORT RIBS WITH A CARROT AND CAULIFLOWER PUREE, ACCOMPANIED BY ZESTY GREEN BEANS DESSERT CARROT CAKE WITH ZESTY CREAM CHEESE ICING SATURDAY BREAKFAST ZUCCHINI AND CORN FRITTERS TOPPED WITH HOMEMADE ONION JAM, SERVED WITH AN EGG COOKED TO YOU LIKING , BACON AND BAKED BEAN
Winter 2022 to 2023
NYE- $42,000 flat rate, starting no sooner than Dec 27
XMAS- $40,000 flat rate, ending no later than Dec 26
Easter, Thanksgiving, Fourth of July, Spring break (March 1-April15) $37,000 flat rate
No short-term charters over holiday weeks.
MINIMUM NIGHTS: 7 (Inquire for less)
Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. The entire yacht must choose either half board or full board.
No captained-only charters.
No Sleep aboards
72 Hours required between charters
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat