Accomodations:

Crew Profile

Chef Angela Brown
Chef Angela is a seasoned yacht and private chef with over 16 years of culinary experience spanning luxury yachts, private estates, and high-end catering throughout Florida, the Bahamas, and the Caribbean. Her culinary style is rooted in the philosophy of “ingredient first, recipe second” — a farm-to-table approach that celebrates fresh, seasonal ingredients, clean flavors, and global inspiration.

Trained at the Auguste Escoffier School of Culinary Arts and the Institute of Integrative Nutrition, Angela blends classic technique with modern nutrition, offering beautifully plated, health-conscious meals that never sacrifice flavor or satisfaction. Her menus are tailored to guest preferences and dietary needs, with an emphasis on balance, nourishment, and artistry — from vibrant plant-based dishes to elegant seafood, comfort food favorites, and curated wellness menus.

Beyond the galley, Angela is the founder of two culinary wellness ventures: Galley To Go™, delivering nutritious crew meals to yachts during shipyard periods, and Dandelion Thymes™, a personalized nutrition support company offering juice cleanses, detox meal plans, and functional meal prep.

Known for her calm presence, strong organization, and warm sense of humor, Chef Angela brings creativity, care, and consistency to every charter. Whether she’s creating an intimate sunset dinner or fueling guests for an adventurous day at sea, she ensures every bite is memorable — and every guest feels at home.

Sample Menu

DAY BREAK
Smoked Salmon & Bagel Platter
Smoked salmon served with toasted bagels, whipped cream cheese, capers, shaved red onion, spinach, and fresh lemon.

Blueberry Buttermilk Pancakes
Fluffy buttermilk pancakes folded with blueberries, served with warm maple syrup and breakfast link sausages.

Quiche Lorraine
Neuske’s bacon and Gruyère baked in a delicate phyllo crust, served with fresh fruit and cantaloupe.

House-Made Granola & Coconut Yogurt
Crunchy house-made granola and coconut yogurt topped with seasonal berries, served alongside avocado toast with soft-boiled eggs, olive oil, sea salt, and cracked pepper.

Southwest Omelette
Farm eggs filled with roasted peppers, onions, pepper jack cheese, salsa, and avocado, served with breakfast potatoes.

Classic Eggs Benedict
Poached eggs and Canadian bacon on toasted English muffins, finished with hollandaise sauce and skillet potatoes.

Traditional American Breakfast
Scrambled eggs served with bacon, sausage, golden hashbrowns, and toasted bread with butter and preserves.

MIDDAY
Ahi Tuna Poke Bowl
Marinated ahi tuna served over jasmine rice with avocado, cucumber, scallions, sesame, and soy-ginger dressing.

Colossal Shrimp Caesar Salad
Grilled shrimp over romaine and kale with house Caesar dressing, shaved Parmesan, and crunchy croutons.

Gourmet Burger Spread
Grilled burgers served with kettle chips, house-made pickles, and a classic seven-layer salad.

Thai Beef Noodle Salad
Rice noodles tossed with grilled beef, fresh herbs, crisp vegetables, and a bright lime-chili dressing.

Chinese Chicken Salad
Napa cabbage with roasted chicken, slivered almonds, mandarin oranges, sesame dressing, and fried wontons.

Fish Tacos
Fresh fish served in warm tortillas with pico de gallo, house-made guacamole, and avocado slaw.

MAIN
Italian Garden Salad
Seasonal greens tossed with a classic Italian vinaigrette.

Filet au Poivre
Peppercorn-crusted filet served with roasted fingerling potatoes, zucchini, heirloom carrots, and haricots verts.

Truffled Burrata Salad
Creamy burrata paired with cherry bomb tomatoes, fresh basil, truffle oil, and balsamic reduction.

Chicken Marsala
Pan-seared chicken with bella mushrooms in a Marsala wine sauce, served with Boursin mashed potatoes and garlic-lemon roasted vegetables.

Asian Greens Salad
Mixed greens tossed in a carrot-ginger miso vinaigrette.

Miso-Glazed Salmon
Miso-glazed salmon served with black rice and a ginger-soy vegetable stir fry of shiitake mushrooms, bok choy, carrots, and snow peas.

Rosemary Bread & Rocket Salad
Peppery arugula tossed in lemon vinaigrette with shaved Parmesan, served with rosemary bread.

Pasta Vongole
Spaghetti tossed with fresh clams, garlic, white wine, parsley, and olive oil.

Mediterranean Grill Night
Mixed grill kabobs served with quinoa tabbouleh, Greek salad, hummus, tzatziki, and warm pita.

Coconut Shrimp
Crispy coconut shrimp served with a tangy tamarind dipping sauce.

Blackened Mahi-Mahi
Blackened mahi-mahi served with jasmine rice, roasted lemon broccoli, and pineapple salsa.

Chilean Sea Bass
Pan-seared sea bass served with Parmesan couscous, grilled asparagus, and lobster beurre blanc.