Jacob and Alex met in 2017 working on the deep blue Mediterranean waters. The culture, vibrance and excitement of the Mediterranean season kept them coming back for more, until the Caribbean called their names in 2019. Both based in the USVI they ran private catamarans separately, each growing and developing their own style and momentum, but still remaining close in friendship and in their understanding of what an amazing charter looks like, and how best to run a term charter boat.
Captain Jacob grew up in the Chicago suburbs but left the Midwest for California after college. It was here that he discovered his love of sailing in the waters off Southern California. After learning to sail, he purchased a small sailboat and joined several racing teams, all the while learning and honing his skills. Working as a hotel manager for nearly 10 years he was exposed to all aspects of the hospitality industry, which he brings with him on charter. Eventually, the call of the sea was too strong and Jacob left his land career to pursue a life on the water. First spending a season sailing in the Mediterranean, he then worked and traveled around the world for several years in locations including Mexico, Australia, Italy, Greece and Croatia. Having now spent 3 years in the Virgin Islands, he has explored every bay and hidden cove to give each group of guests a unique, tailored experience they will never forget!
Chef Alex was born in Toronto and raised in Philadelphia where cooking was always a family pastime. After graduating from the University of Toronto with a degree in Anthropology in 2015, Alex moved to Italy to learn more about the Italian culture, but more importantly, about the food. After working in restaurants in Florence, Alex knew that she would never get enough of the kitchen and began to search for the perfect combination of cooking and adventure. 2016 brought a summer of cooking on sailing yachts in the med, which led her to quickly fall in love with the charter lifestyle. She took every chance she could to continue to grow, explore and learn all of the ins and outs of yacht cheffing. Fast forward six years, Alex is a globally experienced chef having worked on sailing yachts from the East Indies to the Caribbean with no plan of slowing down. Chef Alex is familiar Caribbean waters and local vendors, and is finishing specialized training this fall at the Ashburton Cookery school in the UK.
Our ethos: We believe in a chameleon approach to running our charters. We can blend and bend to whatever request and preference we are met with. We enjoy having any and all kinds of guests onboard, from the giggly bubbly families with children, to the couples and friends that just need a week of luxury and sunshine. While we know the islands and the boat have so much excitement and joy to offer our guests, we want them to walk off the yacht at the end of the week just as excited about us as they are about waking up to a dolphin off the stern, or a lobster dinner on the beach.
Together, Jacob and Alex make the ultimate charter yacht team, and look forward to working with everyone involved to have an amazing 2021-2022 season.
*All breakfasts served with hot tea/coffee, fresh juice, and fruit platter*
Day 1: 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 and a garlic mayo sauceEntrée- Honey and soy glazed salmon, tempura broccoli and wild rice on the side Dessert- Maple cinnamon poached pears, sprinkled with a cookie crumble and a scoop of vanilla ice cream
Day 2: 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 and 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 topped with a red wine sauce, honey roasted carrots on a bed of roasted red pepper and pomegranate couscous Dessert- Whipped chocolate and hazelnut mousse topped with rum spiked whipped cream, raspberry and mint
Day 3: 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 with a sweet chili sauce and a peanut butter sauce for dipping Entrée - Cod and vegetable red curry served with jasmine rice and homemade garlic butter naan Dessert- Homemade Raspberry and lime sorbet
Day 4: 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
Day 5: Breakfast- Brioche French Toast topped with candied pecans, blueberries and 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, and sweet and spicy street corn Canapes/ Afternoon Snack- Charcuterie board with Italian cured meats and cheeses, and baked brie paired with local fruits, nuts and spreads Entrée- White wine and citrus fettuccini Alfredo with herby grilled chicken on top Dessert- Banana and Baileys Crème Brulee
Day 6: 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 and zesty asparagus Dessert- Hot and gooey apple caramel crumble with brandy spiked whipped cream
Day 7: Breakfast- A selection of local 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 orange zest cream cheese frosting
Day 8: Breakfast- Zucchini and corn fritters served with home-made onion jam, an egg cooked to your liking, and dressed arugula