Accomodations:

Crew Profile

Morgane and Séamus met in 2018 and have been sailing the world on Elvis together ever since. As a team, they aim to deliver a truly unique, action packed, luxury charter experience.
Flite Magic sets a focus on fun for a family and or friends' interactive adventure. In a truly unique way, Morgane and Séamus will guide you through your yacht charter holiday like no other, putting a focus on sailing, sport and comfort in a safe luxurious environment.


CAPTAIN SEAMUS O’DONNELL
Séamus (pronounced ‘Shaymus’) is from Dublin, and learned to sail at a young age with The Royal Irish Yacht Club. Completing University studies in Nautical science, he then went on to study Navigation with the Irish Na-vy, serving four years as a Commissioned Officer. Afterwards he threw on his backpack and explored many ex-otic parts of the world, from France to Nepal, to include a tour of Asia. Séamus has now travelled to over 50 countries, pursuing his passions of underwater photography, videography, snowboarding and mountaineering.

Upon returning home to Ireland, Séamus continued to develop his maritime skills with a two year period on the crew of the Dublin Lifeboat, where he was highly trained by the RNLI medical emergency response unit. Now, with many years maritime experience and over 100,000 miles sailed, including sail training Challenge 72’s in Scotland, 3 tall-ships in Europe, Volvo Ocean Race 70’s, and super yachts in the Mediterranean and Caribbean, he has 11 trans-Atlantic crossings completed, and 3 Pacific crossings including 5 as captain.

He was professionally employed on some of the world’s most prestigious super-sailing yachts up to 85 meters, including Parsifal 3, Silenco, Sybaris and the World’s biggest ketch, Aquijo, on which he sailed around Cape Horn and into the Pacific while making videos for his boss. Séamus has over ten years super-yacht charter experience, including long-term charters up to three months long. He has received numerous sailing awards including the Commodore’s prize of the RIYC for youth sailing achievement, Sovereign’s cup wins, and Super-yacht regatta wins of the Perini and Millennium cups.

As a fitness instructor and qualified PADI dive master, he is standing by to lead snorkeling excursions and arrange dives with the best dive operators. His social nature and professionalism will ensure you and your families’ absolute enjoyment and safety throughout your stay. He is also a qualified and experienced RYA PWC (Personal Watercraft) instructor, has over 7 years kitesurf and wakeboard training experience, and now enjoys his latest watersports passion - the Fliteboard! He is happy and qualified to instruct on these new e-foils!
When not on the water you might find him tending the BBQ or tending to the needs of guests and Elvis Magic. As a drone operator, he'll help you record the joys of your charter. His motto in life is "Anything is possible, just give me the time to plan". We are not sure where he has found the time with all he has done, but he is ready for anything!

CHEF MORGANE SOYER
Morgane is from the amazing seaside town of St. Raphael, just around the corner from St.Tropez, France. She lived in the Caribbean for four years as a young teen, riding horses and sailing. A talented musician, horse rider, yoga enthusiast, scuba-diver, fisher, sailor, and one of the first ladies in the world to master the e-Foil (electric hydro foiling surfboard), Morgane is an accomplished academic as well as a fantastic yacht chef. She is a qualified Doctor of Chiropractic, after completing her studies in Toulouse, France.

Morgane’s experiences range from language tuition to voluntary work in Africa. She has even taught infant swimming courses. She has top level service experience in several of France’s best restaurants and bars including two years working for ‘The No.5’ in Toulouse, the best wine bar in the world in 2017. During her studies she went on to manage a top bar in Toulouse for several years. Morgane recently completed her first trans-Atlantic crossing as well!

Being French, Morgane has been a passionate cook her whole life, learning from her grand mother at an early age. She has been playing with the Mediterranean and Caribbean styles of culinary fusion for many years and gained valuable experience during her time working in the kitchen of No.5 of Toulouse. Morgane’s own personal style of cooking draws from the traditional French style, classic coastal Mediterranean, Caribbean BBQ and Polynesian Island style. She has the ability to prepare wonderful, healthy and well-balanced meals. Morgane is a natural yacht chef, caring for balanced nutrition, freshly sourced local ingredients, and playing with local influences. Note: Morgane is also a specialist when it comes to securing bookings in those hard to access, hidden French restaurant gems including Corsica!

Morgane likes attending to guests in a calm, polite manner while encouraging them to enjoy the full potential of the Flite Magic experience. She is great with kids and looking after elderly guest too. Her friends describe her as kind, happy and supportive. Her motto is “La vie est belle a bord d’Elvis” (Life is beautiful on Elvis)


...Elvis Magic and "the Flite Team" will deliver the ultimate sports holidayof a lifetime! Welcome aboard!

Sample Menu

Breakfast

Morning baked bread served daily with compliment of yogurt and juices.

Huevos Rancheros: Sautéed onions and peppers in a spicy chipotles sauce topped with a baked egg and served in a warm tortilla.

Parmesan Scones with Cream Cheese, Smoked Salmon & Parma Ham: Warm morning baked scones topped with whipped cream cheese and your choice of smoked salmon or Italian ham.

Eggs in a Basket: Grated potato baskets with a baked egg topped with crispy maple pancetta.

Fruit crepes: Thin and light crepes, French style, filled with fruit and served with cream, jam and honey.

Lunch

Tomato Basil Bacon Tarts with Salad: Grape tomatoes marinated in balsamic vinegar & olive oil, fresh basil leaves & old fashion bacon baked on a puff pastry tart with goat cheese.

Grilled Shrimp & Chicken Skewers: Jumbo shrimp & chicken in a spicy Asian marinade with a Thai dipping sauce served with fresh onboard baked coriander flatbread.

Bequia Chicken Curry with Couscous: An Island curry warmed with cinnamon & cloves with the sweetness of pumpkin, couscous seasoned with all spice & vegetables.

Grilled Mahi Mahi with Mango Salsa & Plantain Gratin: A delicious island fish topped with a spicy but sweet salsa along with a local taste plantain gratin.

Canapés

Crustini: Sun dried tomato & asiago cheese melted on top of crusty garlic bread.

Cantaloupe & Prosciutto: Cantaloupe slices wrapped with tasty prosciutto.

Grilled Pita Chips and Hummus: Spiced and crispy pita chips with traditional chickpea hummus.

Appetizers

Indian Fish Pakoras: Mild white fish coated with a flavourful chickpea batter, on a bed of arugula served with a drizzle of homemade peach chutney.

Jicama, Mango & Fennel Salad: Crunchy, sweet with a little heat with a simple but tasty lime and olive oil dressing.

Grapefruit & Lobster Cocktail: Tender pieces of lobster and ruby red grapefruit seasoned with ginger and cilantro.

Entree

Herb Crusted Lamb: Marinated rack of lamb incrusted with stilton cheese and seasoned bread crumbs, roasted sweet potatoes and seasonal vegetables.

Loin of Pork: Tender loin of pork with sage rub wrapped in smoky bacon topped with savoury warm apple and sage, gratin potatoes and seasonal vegetables.

Lobster Tails with Saffron Risotto: Sweet lobster tails grilled in their shells with dill butter & sea salt, creamy scented saffron risotto.

Duck Breast: Pan seared duck breast in a cherry brandy sauce served with horseradish potato mash and vegetables.

Grilled Mahi Mahi with Mango Salsa & Plantain Gratin: A delicious island fish topped with a spicy but sweet salsa along with a local taste plantain gratin.

Dessert

Rum Mousse with Fresh Fruit: Creamy cool mousse with a hint of rum on top of sweet seasonal berries. Sprinkled with dark chocolate shavings.

Grilled Pineapple & Papaya: Rum flambé of Sweet pineapple & papaya served with mascarpone cream & coconut bake.

Cinnamon Ginger Cake & Apple Compote: Baked on board a warm cake flavoured with the spices of the islands.

Poached Pears with Ice Cream: Pears poached in a vanilla syrup, home made ice cream topped with a Grand Marnier chocolate sauce.