Accomodations:

Crew Profile

Captain Ariel Thrasher 

Born and raised in the British Virgin Islands, my connection to the ocean started early with sailing camps and surfing. In my teenage years, I had the unique opportunity to move to Thailand, where I completed my secondary education and gained a broader perspective on the world.

At 18, I returned home to the BVI and began my journey in the marine industry, taking on a variety of roles aboard local vessels and building hands-on experience along the way. Over time, I developed a strong foundation in seamanship, guest service, and yacht operations.

Now, as a captain, I take great pride in sharing the beauty of the BVI with guests guiding them through the islands and helping create unforgettable experiences on the water. 



Chef Ariq Flax-Clarke
 

I grew up on the sunlit shores of Virgin Gorda in the British Virgin Islands, where the aromas from my grandmother’s kitchen mingled with the salt air of the sea. Inspired by her gift for storytelling through food, I learned early that cuisine is more than sustenance—it’s a connection, a celebration, and a way to bring people together. Childhood days spent fishing in the turquoise waters of the BVI laid the foundation for a culinary identity deeply rooted in fresh, local ingredients.

I began working in kitchens as a teenager, building a foundation that has grown into over 12 years of culinary experience. I hold a Bachelor’s degree in Culinary Arts and Food Management and a Master’s degree in Business Administration from Johnson & Wales University in Miami, Florida, allowing me to combine my creativity in the kitchen with strong business and management skills.

Throughout my career, I’ve worked in fine dining, private events, and prestigious culinary competitions. I’ve proudly represented the BVI with Team BVI at the Taste of the Caribbean Competition, earning multiple medals, and recently achieved second place in the 2024 VIPCA USVI Charter Yacht Show Culinary Competition.

I’ve also had the opportunity to represent the BVI on prominent stages including the South Beach Food and Wine Festival, Citi Taste of Tennis in California and Miami, the Annapolis Boat Show, the BVI Food Fest, and a Caribbean-themed event at the James Beard House in New York.

My passion for understanding where food comes from has led me back to some of my roots. I’ve rekindled my love for fishing, explored beekeeping and honey production, and even experimented with mead-making during the pandemic. Looking for greater creative freedom and a more personal connection with my guests, I eventually transitioned from traditional kitchens into the luxury yacht charter industry.

For the past three seasons, I’ve served as chef aboard Barefoot Bliss, a 54-foot Bali Catamaran, where I’ve had the opportunity to create vibrant menus that combine Caribbean flavors with influences from around the world.

When I’m not in the galley, you’ll usually find me fishing, snorkeling, or exploring hidden coves. I love incorporating my fresh catch into memorable onboard meals and sharing good food, stories, and plenty of laughs with guests. My easygoing nature, attention to detail, and genuine passion for hospitality allow me to create personalized dining experiences that make each charter truly unforgettable.


Stewardess Sasha Santana

I was raised in the British Virgin Islands and developed a genuine love for the ocean from an early age. I began sailing at six through annual sailing school and spent much of my childhood on my family’s 40-foot sailboat, building a lifelong connection to the water and the outdoors.

My professional background spans nursing, bar management, high-end hospitality, client service, and yoga instruction. These experiences have taught me to be adaptable, attentive to detail, calm under pressure, and genuinely service-oriented. I have also worked with discerning private clients under strict NDAs, giving me a strong appreciation for discretion, confidentiality, and maintaining a consistently high professional standard.

I am now transitioning into yachting as a way to combine my passion for sailing and the outdoors with my love of hospitality and working closely with people. I am excited to continue developing my maritime skills and experience, with the long-term goal of pursuing my Captain’s license.

Outside of work, I lead an active, outdoors-focused lifestyle and enjoy sailing, swimming, snorkeling, fishing, hiking, running, yoga, and fitness. Growing up in the BVI has given me a natural appreciation for island life, the ocean, and the adventure that comes with being on the water.

 

Sample Menu

Ariq's  Sample menu

Breakfast

*Hot beverage options: coffee/teas

*Eggs (Scrambled, Hard Boiled, Fried, Frittatas)  This would be served every day 

*Bacon ( regular/ turkey/beef) or sausage (pork/turkey/beef) or Smoked *Salmon this will be served every day 

*Fruit platter this will be served every day 

• Caribbean breakfast potatoes 

• Pancakes 

• French Toast 

• Sweet Toast 

• Waffles 

• Bagels and Cream cheese

• Avocado Toast

• Eggs Benedict

• Pastries 

• One pan sunny and Toast

• Sourdough with creamy eggs on top

• Breakfast wraps 

Lunch

Flat Bread Pizza

Onion Jam, Crumbled cheese, Pepperoni, Prosciutto

Grilled Red Plum Burrata Medley with Fresh Focaccia 

Tacos

Chicken and/or Shrimp paired with  Fresh Guacamole, Corn salad and Mango Salsa

Crab Sub Sandwich

Chicken and shrimp Kebab 

paired with Charred Naan, Broccoli Greek Salad and Tzatiki 

Classic Chicken Cobb Salad

Waygu Beef Burger  

Brown Sugar Caramelized Onions and Crispy Potato Wedges

Charred Shrimp with a Citrus Medley Salad

Crispy Fish (Wahoo/Mahi)Boa Buns with Coleslaw and Sweet Soy

Classic Chicken Caesar Salad

BBQ Pulled pork/barbicoa sandwich 

with potato salad and coleslaw 

Pan fried Grouper sandwich with green side salad 

Flat iron 

with roasted sweet potato/ butternut squash and chimichuri

Chicken Antipasto Pasta Salad

Turkey & tomato pesto Club Sandwich 

Dinner 

Coconut Lemon BVI Snapper Fish  

Roasted sweet potatoes and green beans

Herb infused Steak 

paired with Creamy Mash Potatoes, Charred Broccoli

Grouper with a Sauce Vierge 

with Crispy Potatoes and Seared Zucchini 

Roasted Spatchcock Chicken 

paired with Mix Vegetables, Roasted creamer Potatoes , a Creamy Ajvar Sauce 

Pan Seared Seabass 

with butternut squash and Grilled Yellow/Purple Cauliflower

Pork tenderloin 

with roasted red pepper cream sauce, Creamy Polenta and charred endives 

Creole Shrimp/ Salmon 

with Coconut Rice and Garden Salad 

Pork ribs 

with rice& beans, coleslaw 

Homemade Shepards Pie 

Orzo and Sun-dried with a Crispy Skin Airline breast 

Creamy Tomato Shrimp rigatoni Pasta

Desserts

Pound Cake French Toast with Pecan Banana Foster and Vanilla Ice Cream 

Mascovado Poached pears

Chocolate Cremosa

Classic Crème Brûlée 

Panna Cotta With a Strawberry Compote 

Fresh Guava cake with a Cream Cheese Whip

Cheesecake with Blueberry Compote

Chocolate Fondant 

Honey Toast with a Vanilla Mascarpone Whip

Sticky Toffee Pudding

Honey Roasted Plum with Cream

Classic Tiramisu 

Apple Tart 

Golden pudding cake with pistachio ice cream 

Lemon tart with Meringue 

Flambé Berries and coconut ice cream