Accomodations:

Crew Profile

Captain WAYNE KEESE, or Captain Ray Devine and Chef/Steward SYLVIE REESE combine their love for sailing, and commitment to exceptional hospitality to guarantee guests wonderful memories aboard Devine Sailing. They are passionate about the experience they deliver, cultivating a feeling of adventure and joy, that is sure to last far beyond your time in their care.

CHEF REIS (Sylvie) is high energy, adventurous, creative with a positive attitude towards life. She is a true artist with
an immense passion for cooking and living on the ocean. During her last college years as an illustrator, she was also
training to be a military cook. In her twenties she worked on ships, in bush camps and officer dinners for up to 350
people for the Canadian Naval Reserves during 7 years. At 27 she starts a family and lives in the forest, in an off the
grid log house in the Lower Laurentians in Canada. At 32 she starts her Art School Studio at home and at 40 she
opens a public Village Art School Studio Gallery Café & Hostel.
At 48, Sylvie starts her first sailing adventures in the Caribbean as a crew/cook/first mate on sailboats for passages
and deliveries. A year later she sells everything, closes her studio and buys a sailboat. She and her partner sailed from
Canada down south, all over the Caribbean for 7 years. While sailing she also develops a passion for fishing,
snorkeling and living on the ocean, she is definitely a mermaid.
Presently living in the Virgin Island, for the last 2 years she worked as a freelance chef for day and term charters, for
retreats and Airbnb guest. She loved her experiences so much that this year, she decided to chef fulltime for term
charters. She is super excited to work on Devine Sailing as a chef first mate. Being a charter chef satisfies her
immensely. She is ready to prepare her creative, delicious healthy meals for everyone to enjoy during their
unforgettable vacations on the ocean.
Let the memorable adventures begin in the beautiful Caribbean islands!


Captain Wayne Keese,

As a T.V. electrical service by training, enjoyed a successful career in construction sales management. He started his sailing career at the early age of 45 in an crossing the Atlantic from Cape Town, SA. Growing up, much of his time was spent sailing in the Caribbean and extensively bareboat chartering throughout the Caribbean. Captain Wayne, in preparation for what he thought was a “retirement dream plan” continued to hone his sailing skills over the years.

He holds a 100 TON MASTERS WITH SAILING ENDORSEMENT, an FCC Marine Radio Operators Certification and a Dive Master Certification and PADI Dive instructor. Captain Wayne has an excellent reputation as “the troubleshooting ninja”, and uses his knowledge of mechanical systems to anticipate all the “what ifs.”

Safety is Captain Wayne’s priority for his guests, but FUN is his second! An adventure seeker and water lover, he moved to the beautiful island of Puerto Rico 10 years ago and loves sailing the beautiful aquamarine waters and island hopping.

Captain Wayne welcomes all guests with his famous Captain’s Cocktails nightly!




Captain Ray Devine

Captain Ray is a retired Firefighter/Paramedic, and during my career, was promoted to EMS Supervisor with the St. Louis West County fire protection district.
To try and impress with my Captain abilities, I have been sailing boats since the age of 4 in my bathtub as a child, racing around the bubbles, and other toys in the tub. I moved up to larger boats, sailing the BVI's, back in the 90's, renting boats with the family. Then captaining and crewing boats for the last 30 years, using chartering boats from the Moorings, Voyage, TMM, Dream Yacht, and Seabattical.
I have done boat deliveries, from as far away as Cape Town, SA, to Bermuda, to St. Martin, to and from St. Thomas, Grenada, Florida, Louisiana and sailing school in Australia. I was also 1st Mate and Engineer on several large 85' to 125' Motor Yachts with Captain Winston Hovey, and Captain Cynthia Hovey in Florida, Tortola, St. Thomas, St. Martin, and St. Bart's, working with Owners and guests on their boats. They even wrote a book " There's a Yacht more to life" in which I have the privilege of being in it.
Captain Ray is a PADI certified Dive Master. I hold a USCG Merchant Marine 100 Ton license, with the STCW certificate, along with a RYA Captains license from the Flying Fish School in Australia.
I am also proud to have served in the U.S. Army for 6 years as a Medical Corpsman with a Honorable Discharge. I love to do term charters. making friends along the way, enjoying the beauty of the islands, beaches, the sunsets, and having fun in the Islands, and most important, the unique experience with my guests.

Sample Menu

DEVINE SAILING SAMPLE MENU

CHEF REIS

WELCOME ABOARD

Cooling refreshing wet cloths

Charcuterie & cheese board & Cocktail drink

SUNRISE

Coffee & teas

Orange juice with freshly squeezed lemon juice

Fresh fruit tower

Yogurt bowl with granola, sliced almonds, berries & honey

Freshly baked cinnamon buns & mini croissants

BREAKFAST

Benedictine poached egg laid on slices of smoked salmon, baby spinach leaves & buttered English muffin topped with freshly made Hollandaise sauce, roasted red bell pepper, capers & parmesan cheese flakes with a caprese salad

Panko frosted thick French toast topped with bananas, dates, walnuts, yogurt & coconut caramel sauce, pork sausage

Mediterranean bowl, Hardboiled egg, fresh hummus with drizzled olive oil, kalamata olives, roasted cherry tomato, mushroom & kale, merguez sausage, grilled pita.

Benedictine poached egg laid on shredded duck, red wine gravy & a slice of country bread, topped with portobello mushroom & freshly made spicy Hollandaise sauce served with roasted potatoes

Homemade golden brown fluffy pancakes topped with fresh raspberry jam coulis, powdered sugar, real organic maple syrup & chocolate coulis, bacon

Flat taco Mexican style egg over roasted ground beef on a fried corn tortilla topped with tomato, fresh guacamole, cilantro, sour cream & cheddar cheese served with refried beans & rice

Canadian maple syrup fried eggs, smoked ham, baked beans, roasted diced potatoes & bacon, cretons & toast

LUNCH along with Jamaican red Hibiscus flower & lemon water drink

Ahi tuna tartar over a creamy green cabbage slaw on fresh salted wonton chip with drizzles of fresh hoisin & remoulade sauce served with an avocado lemon caper salad

Baked Brie wheel topped with roasted walnut & cranberry covered with caramelized honey served with dipping sour dough baguette wedges & a watermelon feta arugula salad

Lemon & spice marinated Mahi-mahi in a flamed grilled tortilla taco garnished with purple cabbage slaw, red onion, mango salsa topped with feta crumbles & a drizzle of fresh creamy chipotle sauce served with a side of Mexican black bean yellow rice

Sweet balsamic chicken loins over steamed spinach & fresh pasta with a creamy white sauce

Cioppino seafood stew. White fish, clams, mussels & shrimp simmered in a tomato wine sauce served with rice angel hair & freshly made garlic bread rolls

Baked piquant provolone cheese, caramelized onions, beef & pastrami burger sliders served with crispy fried dill pickles & a fresh dipping aioli sauce with a side of spicy sweet potato oven fries

Portuguese Pastéis de Bacalhau salted fish fritters, fresh tartar dipping sauce served with a mixed bean & pea salad

SNACKS

Mixed crudité vegetable platter with a hot crab cream cheese dip

Shrimp ceviche on pesto, soft mozzarella & garlic bruschetta topped with basil leaf.

Fresh hummus with olive oil drips & paprika topped with a fresh olive paste, kalamata olives served with flamed grilled pita triangles

Chicken tomato feta cheese quesadillas served with bacon bit sour cream

Bagel & cheese board. Bagels smothered with smoked salmon cream cheese, cranberry goat cheese roll with side of walnuts, apples, capers, sliced red onion, grapes, black chocolate

Fresh avocado guacamole & spicey fresh tomato salsa, freshly fried corn tortilla sprinkled Himalayan coarse pink salt

Prosciutto crispy devilled eggs & paneer tikka grilled brochette

Nuts, dried fruit, energy balls

DINNER along with a Orange Blossom water freshener

Sweet walnut glazed salmon with bacon wrapped green beans served with citron mix wild black & basmati rice

Moules Mariniere & pomme frites with a dipping homemade dijon mayonnaise sauce served with dipping fresh warm buttered baguette wedges

Greek marinated & grilled pork souvlaki with green pepper, onion & cherry tomatoes brochette served with lemon baked wedged potatoes & a side of cucumber tomato feta Greek salad & fresh tzatziki

Chicken breast topped with Pomodoro sauce & chorizo au gratin served with steamed buttered asparagus with capers & spinach orzo parmesan

Grilled bacon wrapped beef filet mignon topped with a sauteed spicy shrimp & a lemon butter scallop with red wine au poivre sauce on top of garlic creamy mash potatoes & a side of glazed brussels sprouts

Tuscan Rib eye steak topped with rosemary, arugula, fried egg & grilled onions served with garlic butter tri color potato medley

Portuguese Peri Peri garlic chicken, pork & chorizo served with red wine oven potatoes, onion & carrots & a lettuce, cucumber, onion, soft white cheese salad topped with olive oil & white vinegar

DESSERT

Chocolate coconut rum balls served with grilled pineapple

Strawberry white & black chocolate dipped

Cheese cake topped with fresh strawberries & a drip of strawberry coulis

Banana flambés with vanilla ice cream & chocolate butter nut coulis

Tiramisu

Glazed apple walnut cinnamon crêpe with powdered icing sugar & a drizzle of honey & cream

Chocolate mousse topped with whipped cream & shaved chocolate

*The menu can be altered in advance to the guests' preferences & produce availability.