Accomodations:

Crew Profile

1. 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.

2. MATE MATT - British
Languages: English
Matt Wood joins Just Enough as the yacht’s new mate, bringing with him over a decade of experience in the world of luxury yachting. With a background spanning private and charter vessels up to 63 metres, Matt is an accomplished deck professional known for his strong leadership, technical ability, and calm, personable nature. His expertise covers everything from deck operations and tender driving to guest logistics, safety management, and watersports, ensuring smooth operations and exceptional experiences on board.
Having held key roles on a range of well-regarded yachts, Matt has worked across the Mediterranean, Caribbean, and Bahamas, earning a reputation for high standards, reliability, and a hands-on approach. He also offers a unique creative skill set as a professional videographer and photographer, capturing memorable moments for guests and owners. Matt’s well-rounded experience, enthusiasm, and eye for detail make him a valuable addition to Just Enough.

3. 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.

4. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 3RD STEW LILY - Australian / Swedish
Languages: English
Lily Rosdahl Beattie joins Just Enough as the yacht’s third stewardess, bringing a warm, positive approach and strong attention to detail to every aspect of interior service. With experience across housekeeping, laundry, table setting, and guest care, she is dedicated to maintaining high standards and creating a welcoming atmosphere on board. Lily is also particularly confident working with children and has a natural eye for refined presentation, including elegant floral arrangements.
Having already supported Just Enough as a temp stewardess, Lily has proven herself across all interior operations on a busy charter vessel, from evening service and turndowns to turnarounds and detailed guest and crew laundry. Her proactive attitude, strong work ethic, and calm, cheerful nature make her a lovely addition to the team aboard Just Enough.

Sample Menu

DAY 1

Breakfast

• Eggs Royale (spinach & smoked salmon) with hollandaise on toasted muffin
• Pastries
• Tropical fruit platter
• Granola & yoghurt
• Homemade fruit purée

Lunch

• Grilled lamb kofta
• Grilled halloumi salad
• Couscous salad with figs, almonds & sundried tomato relish
• Baked eggplant with tomato chutney filling

Dinner

• Confit duck phyllo money purse with fried leek, satay-infused salad & orange dressing
• Seared tuna steak on wasabi sweet potato purée, with edamame & miso-glazed carrots

Dessert

• Matcha coconut panna cotta with lavender syrup

DAY 2

Breakfast

• Leek & chive omelettes with tarragon chicken
• Muffins
• Tropical fruit smoothies
• Overnight chia & oat cups
• Fruits & berries

Lunch

• Linefish of the day pan-fried with caper butter
• Italian potato salad
• Broccoli & almond salad with parmesan croutons
• Rocket & bocconcini salad

Dinner

• Moroccan grilled prawns on arugula couscous with cilantro dressing
• Beef fillet rolled in dukkah with port wine sauce on cumin potatoes with grilled peppers & balsamic reduction

Dessert

• Dark chocolate & orange infused tarts with rose water cream

DAY 3

Breakfast

• Asparagus & Emmental cheese frittata with garlic aioli
• Quinoa & mango salad
• Tropical fruit platter
• Sundried tomato jam
• Ouma bread

Lunch

• Tomato-baked linefish with prawns
• Oven-roasted vegetables
• Artichoke, basil & goat’s cheese salad
• Confit-garlic–infused savoury rice

Dinner

• Baby marrow carpaccio with crispy basil, anchovy & feta
• Herbed rack of lamb with jus
• Mustard-infused mashed potatoes
• Sautéed green vegetables

Dessert

• Crème brûlée with raspberry-infused ice cream

DAY 4

Breakfast

• French toast with maple-glazed bacon
• Cheese platter
• Tropical fruits
• Stewed fruit yoghurt cups
• Avocado & heirloom tomato platter

Lunch

• Seafood platter
• Herbed new potato salad
• Spinach & feta stuffed butternut
• French salad
• Garlic & herb butter sauce

Dinner

• Prawn & kiwi fruit risotto
• Slow-cooked lamb shanks with pilaf rice
• Charred Brussels sprouts
• Oven-roasted vine tomatoes

Dessert

• Deconstructed lemon tart

DAY 5

Breakfast

• Rösti mushroom stack with crispy Parma ham
• Smoked salmon platter with dill sour cream
• Tropical fruit platter
• Candied ginger & blue cheese board
• Melba toast

Lunch

• Truffle aglio e olio pappardelle
• Cranberry & brie bake
• Parmesan & heirloom tomato salad
• Pear, blue cheese & walnut salad

Dinner

• Chilled beetroot & avocado soup
• Chicken fillet poached in duck fat with seared scallops & champagne velouté
• Mushroom polenta
• Smoked paprika corn purée
• Butter-grilled mange tout

Dessert

• Pears poached in white muscadel with honey-infused mascarpone

DAY 6

Breakfast

• Red shakshuka
• Toasted flatbreads
• Baba ghanoush
• Mint-infused Greek yoghurt
• Macerated fruits

Lunch

• Pulled lamb shoulder gyros with roasted eggplant
• Traditional Greek salad
• Tzatziki
• Hummus
• Pickled cucumber salad

Dinner

• Zucchini roulade with tuna tartare & cream cheese
• Surf & Turf: grilled lobster tails & beef fillet with herbed butter sauce
• Duck fat roasted potatoes
• Blackened asparagus

Dessert

• Pear & blueberry crumble with duck egg crème anglaise

DAY 7

Breakfast

• Poached salmon with poached eggs & caviar
• Pistachio, blueberry & yoghurt cups
• Tropical fruit platter
• Crumpets
• Cheese plate

Lunch

• Cajun linefish on fruit salsa with curry-infused sauce
• Lemon-infused pilaf rice
• Chopped house salad with nuts & fried tofu

Dinner

• Panko-crumbed pork neck on Asian slaw with sesame dressing
• Cured & seasoned grilled duck breast on stir-fried greens with ginger-garlic soy dressing
• Wasabi mash

Dessert

• Miso-infused sticky tart with green tea foam