Originally from France and Italy, Camille has been an ocean lover and nature enthusiast from a very young age. She grew up in Italy where her weekends were mostly spent horseback riding, swimming in the Mediterranean Sea, sailing on lakes with her dad and skiing in the mountains.
After studying Business and Management in England and France, she moved to the Caribbean to work in marine conservation. There, she discovered scuba diving and started sailing more regularly. She fell in love with the ocean, which led her to pursue a life at sea in the yachting industry.
Over the past four years on Zingara, Camille has learned a great deal about boat handling, sailing, the good running of the vessel, and the industry as a whole. Her background as a lodge manager and horseback safari guide in Kenya, as well as a dive instructor in Costa Rica forms a solid foundation for the high-level service she provides today. Camille knows the BVIs and the Southern Caribbean inside out, which allows her to choose the best possible itinerary and easily adapt to the guests’ preferences.
She is a very energetic Captain and is always exited to share her love for the ocean with guests. She’ll happily take them on adventures – whether it be underwater, above water or on land. She always looks forward to giving the guests the best possible experience.
Katie began cheffing professionally in 2016 for The Moorings in the Caribbean where she found a love for the culture and flavours of the Caribbean
She has been working in the Caribbean ever since, spending her downtime diving, hiking and exploring all the BVI has to offerom the marine industry and towards another great passion: food and cuisine. Ed’s culinary background includes one of the UK’s best and busiest gastropubs, a 2 AA rosette restaurant as well as a Michelin star kitchen. Most recently Ed has been running the Conference and Banqueting operations at one of the most prestigious hotels in Southeast England, planning and executing wedding banquets and other large scale feasts for up to 200 people.
After a fantastic summer working onboard Superyachts, Katie is now on Zingara and so excited to share her culinary creations with her guests.
Whatever your requests or requirements she is more than happy to tailor her menu exclusively for her guests every need, using only the freshest and most vibrant local ingredients Katie’s dishes will guarantee to wow
Born and raised in Spain, Oriol grew up between the mountains and the seaside. He is an open-minded and enthusiastic guy that will always be there to make you feel at home.
His deep interest in discovering new cultures and understanding the unknown, pushed him to study Diplomacy and International Relations in the United Kingdom.
A determined lover of outdoor activities, he has been exploring the globe for many years. From the cold winters of the Swiss Alps to the hot eternal summers of the tropics.
Also a scuba diving instructor, his biggest motivation has always been the study and understanding of marine wildlife in order to share its wonders with everyone else. Knowing the importance that marine ecosystems have on the world, he has taken part in several coral conservation and propagation projects in Thailand and Indonesia.
Being a very attentive and joyful member aboard Zingara, Oriol will always be at your service and will love taking you on diving trips. Join him to explore the turquoise Caribbean Sea, its mysterious wrecks or on a tour around its breath-taking jungles.
Alexandra - Stewardess:
Born and raised across the globe, Alexandra rapidly developed her passion for adventure, as a young girl. She became a certified diver at the age of 12 and since that day, has fallen in love with the sheer beauty of underwater world. Alexandra became a dive professional on Komodo island, Indonesia, where she gained extensive experience guiding and teaching in challenging dive sites with intense currents and conditions, but surrounded by the amazing reef and sea life that the Indian Ocean has to offer.
However, marine biology and ecosystem education is where her true passion lies. Alexandra has been involved with various coral conservation and rehabilitation projects worldwide. While based in Indonesia, she was responsible for the transplantation of fragmented coral to protected coral nurseries to encourage successful growth. She is a firm believer that we must protect our planet in order to enjoy our planet!
Other than her fishy friends, one of the main pleasures of Alexandra’s work are her customers. She is a real people’s person and takes great pleasure in looking after her guests alongside showing them all the wanders our world has to offer.
If its diving in crystal clear waters or sipping on a wonderfully made cocktail, Alexandra is at your service to assist and ensure your dream vacation is exactly that......the dream, may you depart Zingara with many happy memories and a longing to return.
Till next tim
We have free unlimited High Speed Wifi around the boat for your use while in the BVI. For charters outside the BVI, WiFi can be arranged at an additional fee.
# of Videos:
# Dine In:
No Minimum Age
# Port Hatches:
Stern only pls
Please contact us
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
2 x Aft 1 x Fwd & Passarelle b
Lots of Lures and Rods
Scuba Diving Details
up to 10/w
General Diving Info
Enjoy learning to Dive with our 2 Dive Instructors!
Diving Costs information
Diving is included for certified Divers.
All resort courses included too.
Referral O/W Certifications available
Practical included in charter fee, PADI e-learning theory paid by guests and preferably completed before boarding.
Seasonal fresh fruit salad, homemade granola and freshly squeezed juice Warm crusty Cobb loaf, breakfast muffins Selection of jams and homemade seville marmalade To Order Eggs any way Smoked salmon, cream cheese and capers on toasted bagel Sweet or savoury crepes Avocado/Mushroom toast, roasted cherry tomatoes, balsamic reduction and rocket Eggs/Portobello Benedict or Florentine on toasted muffin Traditional English breakfast, eggs any way, Bacon, sausage, hashbrowns, sautéed mushrooms, roasted vine tomatoes and avocado
May be served as indervidual plates or buffet style
Smoked salmon and leek quiche, summer greens Chimichurri Sirloin, heirloom tomato salad Sous vide chicken ceaser salad Roasted black bean burgers, mango and tomato salsa, cajun wedges Fresh local fish en papillote, tomato and herb buckwheat salad, split dressing and poached egg Salmon fishcakes, roasted butternut and pomegranate salad Garganelli pasta with chorizo and peas
Smoked salmon blinis, chive and cream cheese Mushroom, spinach and goats cheese Vol-Au-Vents Roasted and stuffed prosciutto wrapped fig Stiltonand chutney rarebit on rye Devils on horseback, peppered blackberry sauce Bruschetta with ricotta, quail eggs and chive
Charcuterie A selection of local meats, cheeses and olives, chutneys and artisan breads
Red onion and goats cheese tart, dressed greens Brocolli and stilton soup Smoked salmon carpaccio with orange, beetroot and lemon Honeyed fig, burrata and prosciutto salad with hazelnuts Sous vide fennel, orange and quinoa salad Fresh prawn cocktail, homemade sauce Malaysian chicken satay
Beef Wellington, sautéed kale, potato fondant and rosemary jus Local fresh fillet fillet, asparagus bouquets, saffron rice and lemon white wine sauce Fillet steak with Cafe de Paris butter, cauliflower puree, carrot en papillote and sweet and smoky potato wedges Sous vide duck breast, potato dauphinoise, braised red cabbage and passion fruit sauce Butternut squash, leek and ricotta lattice pie, served with dressed leaves and new potatoes Pork tenderloin, orange and brandy cream sauce, sweet potato puree, tenderstem broccoli Fresh grilled prawns, mushroom and truffle risotto
Chocolate, rum truffle torte, fresh cream and berries Tropical Eton mess, lemon curd cream and passionfruit sauce Spiced apple crumble, custard and vanilla bean ice cream Tiramisu, blackberry compote Raspberry and whiskey cream pots, homemade shortbread and fresh cream Irish cream chocolate mousse, chocolate art and baby bushwhacker Lemon Tart, berry coulis, mirangue pieces
Spring Break/Easter Break - 7 March to 15 April - No charters under 6 nights please.
Charters outside the Virgins:
Regardless of whether or not a vessel may or may not include taxes in the vessel's listed charter fees for Virgin Islands charters, in general, no fees, port dues, nor taxes are included in the charter fee for any charter outside the Virgin Islands unless otherwise agreed.
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat