14 ft. Highfield Center console with Turbo Swing for watersports and ladder assembly
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Poles, tackles and rod holders
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 since. 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 3 seasons he has sailed the USVI and BVI in search of the perfect locales to make your trip one in a lifetime!
Growing up sailing in the British Virgin Islands with her parents, Michelle has spent much of her time on the water. Sailing in the Caribbean and motor yachting in the US north east contributed to her desire to work in the industry.
She has completed 3 yachting seasons as a chef in Croatia and Montenegro working primarily with flotilla companies. Within that role she managed several other yacht chefs, helping set the bar for the culinary and guest experience standards. She has also worked as a private charter chef in Croatia, Greece, the Bahamas and the British Virgin Islands.
Her culinary background sprouted from her Italian American family who gave her an instant love for food and pure ingredients. She later went on to study under the founder of one of the United States’ leading restaurant consultant agencies.
Adapting her cooking on sailing yachts for the last 4 years has been her passion, as well as spending time gaining nautical miles while taking time off from work. She has completed over 3000 miles on a delivery crossing from Las Palmas, Spain to Antigua on a 42 ft catamaran. During that time she made meals for the crew while helping sail during the day. She also spent several months on a sailing yacht on the west coast of Mexico, growing her understanding of long passages and maintaining a private boat.
With a background in event planning with the Australian Venue Company, Michelle is proud to go above and beyond the experience her guests are looking for. She joins food and overall ambience for her guests to make their holiday perfect.
Aside from sailing, Michelle is a certified free diver and loves exploring sea life below the surface. She is also an avid yogi and enjoys keeping an active lifestyle while traveling and exploring new cultures.
BREAKFAST Miniature Spinach & Feta Quiche Served with loaded veggie and bacon home fries (*GF)
Smoothie Bowls Banana and mixed berry base topped with homemade granola, fresh fruit, and almond butter drizzle (V,*GF,DF)
New York Salmon Bagel Everything bagel with cream cheese, smoked salmon, capers and red onion served with breakfast sausage
Vegetable Frittata with Grilled Halloumi Mushrooms, red onion, spinach, and tomatoes served with honey and pepper grilled halloumi on the side (V,GF)
Steak and Eggs Grilled flank steak with scrambled eggs, roasted cherry tomatoes and potatoes (GF, DF)
Avocado Toast Smashed avocado on sourdough with deviled eggs, red pepper flakes, feta and lime (V, *GF, *DF)
French Toast Casserole Baked French Toast topped with honey drizzled mascarpone and fresh seasonal fruit, served with crispy bacon
LUNCH Pulled Pork or Steak Tacos Slow cooked pork shoulder or grilled NY strip with grilled pineapple, pickled red cabbage, and homemade crispy onion (*GF)
Ahi Tuna Poke Bowls Served over rice with a mango salsa, cabbage, and avocado with a homemade chipotle mayo or teriyaki sauce (GF, *DF)
Grilled Chicken & Quinoa Salad Honey lemon chicken with rocket, organic cherry tomatoes, feta, roasted potatoes, and quinoa with a creamy garlic and lemon dressing (GF)
Grilled Chicken Skewers with an Antipasto Spread Garlic rubbed chicken skewed with portobello mushrooms and bell peppers served with a modern take on the classic Italian Antipasto spread
Mushroom & Feta Flatbreads with Grilled Steak Sauteed balsamic glazed portobello mushroom and feta flatbread served with quinoa salad and grilled steak strips (*GF)
Parmesan Crusted Chicken Served with basmati rice, roasted vegetables, and garlic aioli
Customised Beach Picnic Various salads, grilled chicken wraps, local fruits, charcuterie and finger sandwiches
DINNER Shrimp Coconut Red Curry (GF, DF) • Starter; summer rolls (GF, DF) • Desert; Chocolate chip cookies from scratch with vanilla ice cream (V)