Accomodations:

Crew Profile

Captain Rico van Rooyen
Rico grew up around the water, where being at sea was always second nature. What started as a passion quickly turned into a way of life, and over the years he’s built his experience through hands-on time onboard, working across different roles and spending time on longer passages offshore.

Based in the Caribbean , Rico has a great feel for the rhythm of the islands and has been navigating these waters for many seasons. He’s a captain who keeps things relaxed and easy, shaping each charter around his guests—whether that means getting out exploring, finding quieter spots away from the crowds, or simply enjoying a slower pace on the water.

Approachable and grounded, Rico creates an atmosphere where guests can settle in quickly and feel at home. His focus is simple: good energy, great days on the water, and a trip that feels effortless from start to finish.

Chef - Tyler Ha-Sunico
For Chef Ty, the kitchen has always been a place of connection. Inspired by the communal spirit of his Filipino heritage and early years spent in his family’s kitchen, Ty crafts meals designed to evoke nostalgia and warmth. With over six years of international experience, Ty’s culinary style is a sophisticated blend of technical precision and creative innovation.

His journey has taken him from the rigours of French fine dining to the heart of Italy, where he trained at the prestigious ALMA Scuola Internazionale and apprenticed under a master butcher. This diverse background allows him to seamlessly pivot between classic French techniques—such as intricate gastriques and emulsions—and modern, ingredient-driven styles.

A graduate of George Brown College, Ty is a lifelong student of his craft, constantly refining recipes to ensure every plate is an unforgettable experience. His deep-rooted love for the ocean, born from summers on the coast and a natural aƯinity for the water, makes the galley his natural home. Whether preparing a multi-course tasting menu or a refined seaside lunch, Chef Ty brings a world of flavour and a dedicated heart to every voyage.

Stewardess Emilie Becker
Growing up in Florida, Emilie always felt most at home in the water. From exploring the shallow flats of the Gulf Coast to free diving and spending hours in the ocean, that connection shaped who she is today and naturally led her to a life on the water. Emilie brings a strong background in hospitality and a relaxed, easygoing energy to every charter. She is always focused on creating an experience that feels seamless and enjoyable.

Creativity has always been a huge part of Emilie’s life. With a background in photography and a passion for underwater photography and scuba diving, she is constantly inspired by the beauty of the ocean and the world beneath the surface. Her favorite part of yachting is finding ways to bring that creativity into the guest experience. Whether it’s crafting cocktails, styling tablescapes, or adding thoughtful details that make each day feel unique.

When Emilie is not on charter, you can usually find her in the water, fully embracing her self-proclaimed role as a “mermaid,” always chasing her next adventure. Often alongside her dog, Brian. For Emilie, yachting is about more than service; it’s about creating an atmosphere that feels fun, personal, and truly memorable.

Sample Menu

Breakfast
Served with fresh fruit platter and yogurt or smoothies.

Turkish Eggs + Fresh Toasted Bread
French Toast, Boat-made Whipped Cream + Berry coulis
Fresh Avocado Toast + Morning Salad 
Middle Eastern inspired Shakshuka + Fresh Bread
Breakfast Burritos + Homefries

Lunch

Served with a sweet bite at the end.
Tuna Tartare, Avocado + Toasted Crostinis 
Thai Peanut Noodle Salad + Grilled Steak
Shrimp Aguichile + Grilled Bread
Hand Crafted Caprese Sandwiches + Fresh Garden Salad
Mexican Power Bowl

Dinner 

Served as a three course minimum with a sundowner offered late-afternoon.
Appetizer
Arrancini Balls + Arrabiata Sauce
Fresh Spring Rolls +  Fresh Peanut Sauce
Fresh Bruschetta Crostini
Shrimp Cocktail
Asian Lettuce Wrap

Mains

Braised Beef, Celeriac Puree + Roasted Vegetables
Pan Seared Salmon, Risotto + Fresh Peas
Steak, Grilled Asparagus, Potato Mille Feuille + Jus
Roasted Chicken, Potato Puree + Haricot Vert
BBQ Pork Belly, Glazed Carrots + Fresh Tomato, Cucumber Feta Salad

Desserts

Peanut Butter Brownies + Freshly Whipped Vanilla Cream
Lemon Tart + Toasted Meringue
Vanilla Pannacotta + Berry Coulis
Lemon Posset, Candied lemon + Toasted Almonds
Crème Brûlée 


(Updated May 2026)