Accomodations:

Crew Profile

Captain Scott
With over eight years of full-time, liveaboard cruising and a deep passion for travel and culture, Captain Scott brings a calm, confident presence and world-class experience to every charter. He has helmed two elegant 53-foot yachts across some of the world’s most breathtaking waters—from the tranquil turquoise bays of the Caribbean to the remote, challenging anchorages of the South Pacific.

A seasoned mariner and accomplished solo sailor, Scott has logged thousands of offshore miles, including a remarkable solo Pacific crossing. His approach to sailing blends technical expertise with impeccable safety standards, ensuring every guest feels secure, cared for, and truly at ease.

Before his life at sea, Scott served in leadership roles with the U.S. Marine Corps, worked on corporate engineering teams in Silicon Valley, and held certification as a CrossFit trainer. This unique background reflects his discipline, adaptability, and ability to connect with people from all walks of life.

Whether you’re dreaming of serene anchorages, exhilarating blue-water passages, or an indulgent escape under sail, Captain Scott offers the perfect balance of adventure, professionalism, and laid-back luxury.


Chef Leala
Chef Leala was born and raised in Southern California. She grew up a block from the ocean and has been transfixed and in love with the sea ever since. After she finished raising her two children, and due to a bit of empty nest syndrome,  she left her longtime career as a Hollywood hairstylist and took to the sea.

She went on to sail the eastern seaboard multiple times from the Bahamas up to Nantucket. She has been a chef on yachts, from Alaska to the Caribbean on and off since 2014. She loves hosting guests, accommodating their wants and needs and showing them all that boat life has to offer. Leala is an avid snorkeler and enjoys guiding tours in or around the waters of the Bahamas and the Virgin Islands.

Leala’s culinary expertise centers around quality local ingredients including the best local seafood she can find. Having grown up in Los Angeles, she is proud to be fluent in many cuisines including Latin, American, and Asian. Her experience in the Caribbean has furthered her desire to branch out in culinary endeavors. 

Her aim is to plan and deliver a wonderful menu for your week aboard. She can accommodate almost all dietary restrictions, including paleo, gluten free, vegan and keto and even picky kids!  She also holds a  US Coast Guard 100 Ton Master’s Captains License.

Sample Menu

DAY BREAK
All breakfasts are served with a fresh fruit platter and assorted breads or muffins.

Strawberry Cream Cheese Stuffed French Toast
Stuffed with sweet cream cheese and topped with strawberry compote, served with sausage.

American Breakfast
Eggs cooked to your liking, bacon, hash browns, and toast.

Shakshuka
Eggs poached in a rich tomato, pepper, onion, and garlic sauce.

Potato-Crusted Quiche
Served with a fresh arugula salad and light vinaigrette.

Bagel Board
Assorted bagels with cream cheeses, lox, capers, tomatoes, and onions.

Homemade Sourdough Pancakes
Topped with berry compote and served with crispy bacon.

Crab Cake Eggs Benedict
House-made crab cakes, poached eggs, and hollandaise on toasted English muffins.

MIDDAY
Crab-Stuffed Avocado Salad
Fresh crab salad nestled in avocado halves with homemade cilantro-lime vinaigrette.

Poke Stack
Layered ahi tuna, Asian pickles, and fresh vegetables.

Lemon Garlic Poached Chicken Salad
With hummus, feta, and homemade tzatziki, served with warm pita bread.

Chicken Pesto Pressed Sandwiches
Grilled chicken, basil pesto, and melted mozzarella on toasted bread.

Taco Feast
Choice of fish, adobo pork, or carne asada tacos, served with fresh pico de gallo and guacamole.

Nobu-Style Black Cod (or Salmon) Noodle Bowl
Delicate miso-marinated fish served with noodles and tropical coleslaw.

HORS D’OEUVRES
Mini Crab Cakes
Served with house-made rémoulade.

Spinach Artichoke Crudités
Creamy spinach-artichoke dip surrounded by fresh vegetables.

Mezza Platter
A Mediterranean spread of hummus, olives, vegetables, and pita.

Charcuterie Board
An assortment of meats, cheeses, olives, and grapes.

Scallop Crudo
Served with locally grown starfruit and ponzu.

Caprese Salad
Mozzarella, basil, tomato, and balsamic vinaigrette.

Fresh Ceviche
Locally caught fish, citrus-cured and served with plantain chips.

MAIN
Pork Tenderloin
With sweet potato purée, zucchini, and mushroom sauce.

Filet and Lobster
Served with red smashed potatoes, prosciutto-wrapped asparagus, and chimichurri.

Sesame-Seared Ahi
With green tea noodles, bok choy, and ponzu reduction.

Grilled Fresh Fish
Served with roasted baby potatoes, mixed vegetables, and shallot butter.

Shrimp Pappardelle Pasta
With fresh tomato sauce and a crisp green salad.

Blackened Mahi-Mahi
With coconut rice, pineapple salsa, and broccolini.

Herb-Crusted Sea Bass
Served over creamy goat cheese risotto with asparagus tips.

DESSERT
Chocolate Ganache Cake
Rich chocolate ganache cake topped with fresh strawberries.

Poached Pears
Served warm with mascarpone.

Rum and Honey Grilled Pineapple Cake
Moist pineapple cake brushed with rum-honey glaze.

Personal Key Lime Mousse
Creamy and tart key lime mousse in individual servings.

Bananas Foster
Served over banana bread and chocolate cream.

Chocolate Charcuterie Fondue
A spread of fruits, sweets, and dippable treats with warm chocolate fondue.

Homemade Ice Creams
Chef’s selection of rotating house-made flavors.