Accomodations:

Crew Profile

CAPTAIN CHRIS - American
Languages: English
With 25 years in the yachting industry, Chris brings a wealth of global experience to JUST ENOUGH. Having worked on super-yachts around the world, he leads with a steady hand and a warm heart. Deeply committed to both his guests and crew, Chris fosters a welcoming, family-like atmosphere onboard, ensuring every journey is safe, seamless, and memorable.

CHEF SEAN - South African
Languages: English
Sean is a highly experienced South African chef with a true passion for creating memorable dining experiences at sea. Having owned and managed restaurants before moving into yachting, he brings a wealth of culinary knowledge and versatility, delivering refined international cuisines tailored to every guest’s taste. Sean is known for his meticulous approach to cleanliness and organization in the galley, as well as his calm, positive presence in high-pressure environments. A natural team player, he thrives on collaboration with crew while ensuring every meal is both beautifully presented and deeply satisfying. Dedicated, creative, and hardworking, Sean consistently raises the standard of hospitality onboard.

CHIEF OFFICER JP - South African
Languages: English
With contagious energy and a passion for exploration, JP has spent the past decade traveling the world, inspiring others along the way. A former rugby player, JP’s global journey began with four years of international competition, building resilience and camaraderie. With over 10 years of experience as a personal trainer, including a year on cruise ships, JP has helped countless individuals reach their fitness goals, both on land and at sea. For the past five years, JP has found his true calling in yachting, steadily rising through the ranks and earning a reputation as a reliable, skilled professional. Having visited 39 countries, he embraces each adventure—whether hiking, diving, or exploring new cultures—with unrelenting enthusiasm. Known for his “can-do” attitude and drive to uplift others, JP leaves a positive mark wherever he goes.

CHIEF ENGINEER DYLAN - South African
Languages: English & Afrikaans
Meet Dylan, our South African Chief Engineer, whose mechanical and electrical expertise keeps JUST ENOUGH operating flawlessly. With a background in diesel/petrol mechanics and extensive maritime experience, he excels in troubleshooting, hydraulics, automation, and welding. Focused on preventative maintenance and safety, Dylan ensures peace of mind for guests and crew alike. Whether managing systems or driving tenders through Caribbean waters, his dedication, problem-solving, and cost-control skills make him a vital part of the team. His love for the sea and island culture fuels his mission to deliver an unforgettable charter experience.

BOSUN MIKE - British
Languages: English
From commanding decks in the Royal Navy to leading teams on superyachts up to 60m+, Mike brings 8+ years of serious maritime skills wrapped in a seriously good sense of humour. Most recently First Mate on a 41m SWATH, he’s now keeping Yacht Just Enough shipshape as Bosun—and yes, he can probably tie a bowline faster than you can say “bowline.”
When he’s not running deck ops, you’ll find Mike windsurfing at dawn, scaling cliffs, or rallying the crew for 5-a-side football. He’s learning Spanish (patience appreciated), plays guitar at open mic nights, and is always up for exploring new cultures—preferably with good food and even better company. Currently working towards his OOW CoC because this guy doesn’t do standing still.
Fair warning: Mike’s idea of “rest day” involves hiking up a mountain. But his positive energy, thick skin from Navy days, and genuine love for adventure make him the kind of crew member who’ll have your back in any weather—literally and figuratively.

DECKHAND RAYNO -
Languages: English
Hey folks, welcome aboard—stoked to have you with us! I’m Rayno de Wet, your deckhand for this trip. I come from a pretty hands-on background—spent over a decade managing drilling operations and another 16 years in the fitness world. So yeah, I’m all about staying sharp, staying active, and making sure things run smooth out here. Whether it’s setting up water toys, helping you get settled, or keeping the deck looking tight—I’m here to make sure you have an awesome time and everything’s taken care of behind the scenes.

CHIEF STEW CARMEN - Australian
Languages: English
With nearly two decades in yachting since 2007, Australian-born Carmen has mastered the art of running a flawless interior. Armed with Purser Training, a Business Administration diploma, and even Fashion Design credentials (your uniform emergencies are covered), she brings serious skills to every aspect of yacht hospitality.
Carmen’s superpower? Making five-star service look effortless while juggling accounts, inventory, event planning, and crew management like a pro. Her attention to detail is legendary, her organization game is unmatched, and her laid-back Aussie warmth keeps both guests and crew happy.
When she’s not perfecting life aboard Yacht Just Enough, you’ll find Carmen landscaping her Antigua property, painting, cooking up a storm, or playing guitar and ukulele. She also never turns down a game of tennis.
Bottom line: Carmen knows what you need before you do, and Yacht Just Enough is lucky to have her.

2ND STEW GRACE -
Languages: English
Grace Bellavia is a vibrant and adaptable yacht stewardess currently working aboard Just Enough, where she brings energy, creativity, and a “can-do” spirit to the crew. With a love for hospitality and an eye for detail, she thrives in making guests feel at home while keeping operations smooth behind the scenes. Grace is known for her upbeat personality, infectious laugh, and ability to turn even the busiest days into a team-building adventure. Whether she’s crafting elegant table settings, pairing the perfect wine, or capturing moments through her photography, she approaches every task with enthusiasm and care. Outside of work, she’s passionate about fitness, travel, and life by the water — always ready for the next adventure with a smile.

3RD STEW JAIMIE -
Languages: English
Jaimie is a dedicated stewardess with a strong background in hospitality and a well-rounded skill set that spans service, interior, and galley support. Adept at silver service, elegant table settings, bartending, and event décor, she takes pride in creating memorable guest experiences with a polished yet welcoming touch. Beyond service, Jaimie excels in housekeeping, provisioning, and crew cooking, always bringing adaptability and attention to detail to every task. Known for her reliability, positive attitude, and strong teamwork, she thrives in high-pressure environments and ensures smooth operations onboard. With her warm personality and creative eye, Jaimie is an asset to both guests and crew alike.

Sample Menu

BREAKFAST

                *All breakfasts include a fruit platter, yogurts, pastries, fresh juice, smoothies, coffee, teas and cereals.                                                                                                                                                                                                                                         Toasted Sourdough Bread with Smashed Avocado, Feta with Crispy Bacon                                                                                                                                                                                                                             Eggs Benedict with Creamy Hollandaise Sauce & Canadian Bacon
                                                                                                                                                                                                                     Chocolate Chip & Classic Pancakes served with Canadian Maple Syrup & Crispy Bacon                                                                                                                                                                                                                                                    Brioche French Toast with Vanilla Chantilly Cream and Fresh Berries                                
                                                                                                                                                                                                   Breakfast Pizza made with a Croissant crust, Free-Range Eggs, Cheese, Sausage, Siracha & Sundried Tomatoes                                                                                                                                                                                             Smoked Salmon, Capers, Pickled Onions, Sliced Cucumber, Lemon zest with whipped Cream Cheese & Chives                                                                                                                                                                                          Homemade Cinnamon rolls with Cream Cheese Frosting

LUNCH

             Macadamia Nut & Coconut Crusted Mahi Mahi with Coconut Beurre Blanc, Jasmine Rice and Mango Coulis                                                                                                                                                                                         Chicken Ceasar Salad, Sausage, Pepperoni, Salami & Red Pepper Flatbread, Pepperoni Flatbread,
                                                               Arugula Proscuitto Burratta Flatbread                                                                                                                                                                                                                               
                               Teriyaki Salmon Poke Bowls, Seaweed Salad, Edamame, Spicy Siracha Mayo & Sesame                                               

                         Truffle Burger, Balsamic Glaze Mushrooms, Truffle Ailoi Sauce served with Crispy French Fries                                                                                                                                                                                                                      Black Fish Tacos, Corn Tortillas, Jalapeno Cilantro Lime Sauce, Pico de Gallo & Cotija Churros
                                                                                                                                                                                                                              Greek Salad, Hummus, Tzatziki, Homemade Pita, Falafel, Grilled Souvlaki & Baklava                                                                                                                                                     
                      Coconut Curry Chicken, Spring Rolls, Peanut Chicken Satay & Thai Salad

STARTERS

                                                                                     Miso Soup                                                                                    

                 Beet, Artichoke Hearts Salad with Heirloom Carrots, Mandarins, Sliced Brie & Red Wine Vinaigrette                                                                                                                                                                                    
                                                   Wedge Salad with Candied Bacon & Blue Cheese Dressing                                                                                                                                                                                                                                                 Watermelon, Avocado, Mint & Feta Salad

                                                   Pumpkin Tortellini with Goats Cheese & Sage Beurre Sauce                                                                                                                                           
Creamy Lobster Bisque 

Burratta with Tomato, Basil & Pistachio Pesto & Homemade Focaccia

MAINS

                                      Various, freshly rolled Sushi Rolls, Seared Sesame Ahi Tuna & Seaweed Salad                   

            Italian Meatballs &  Al Dente Carbonara sprinkled in freshly Ground Pepper and Grated Parmigiano Cheese                                                                                                                                                                                     Oven grilled Ribeye, served with Butternut Purée, Garlic Confit Baby Potatoes drizzled in a
                                                                          Rosemary and Balsamic Glaze                                                                                                                                                                                                                                                          
Grilled Fillet Mignon, Torched Jumbo Shrimp, Hasselback Fondant Potatoes with Bernaise Sauce and sautéed Broccolini

    Herb Crusted Rack of Lamb, Lemon Grilled Asaparagus, Carrots & Roasted Potatoes served with a Romesco Sauce                                                                                                                                            
                   Braised Beef Shortrib served on top of Potatoe Purée with grilled Carrots & Sherry Reduction Sauce        

Mahi Mahi, Goats Cheese Pistachio Pesto with Celery Root Pea Purée, Asparagus with Vanilla Bean Burra Blanc

DESSERT

                                                                            Tempura Cheesecake                                                                                                              

                                                                            Salted Caramel Soufflé                                                                                                                                                          
                         Lemon Curd Sable with Toasted Honey Meringue, Dehydrated Lemons served with Raspberry Coulis                                                                                                                                                  
Tiramisu

                                    Caramelized Banana Fosters drizzled in Spiced Rum Sauce served with Vanilla Bean Ice Cream                                                                                                                                           
                                                    Crème Brûlée served with Raspberry Coulis                                    

Decontructed Carrot Cake with Cream Cheese Chantilly, Candied Carrots & Praline Walnuts

Menu by Chef Christiana McClure