Accomodations:

Crew Profile

CAPTAIN KEITH HYATT – (USA)
Keith moved to the Virgin Islands as a young man in the 1980’s. Almost immediately, he found his passion aboard yachts. He started his career on sailboats, and worked diligently to upgrade his knowledge and certifications until achieving his first Captain’s license in 1986. He has added hours and experience ever since and now holds a 1600-ton USCG license.
Captain Keith honed his precise maneuvering skills running commercial vessels; ferry boats and ocean-going tugboats. He also worked for ten years aboard charter fishing yachts in Corpus Christi, Texas. Aboard the fishing yachts he was the entire crew; captain, cook, mate and stew. This multi-talented skipper knows how to run a ship from the inside out and flawlessly. Guests who love fishing, from the cockpit or the tender, are in for a thrilling time. Even experienced fishermen are likely to pick up a few tips.
Keith oversaw an extensive refit on LADY SHARON GALE in 2018 and worked aboard as Captain for two more years. He is now back by popular demand! and is intimately familiar with the yacht.
He always enjoys hosting guests on charter and is adept at putting even first-timers completely at ease. He is a Master Diver and enjoys all types of water sports activities. Should guests want to try something new or improve their skill level, Keith makes every endeavor a rewarding experience. Besides his love of sailing, fishing, and diving, Keith is an avid runner, so he is able to keep up with even the most active guests! He is easy going, accommodating, flexible and fun. Let Keith and his crew launch your perfect vacation aboard LADY SHARON GALE!


CHEF MIKE LOMBARDI was born on Staten Island New York and grew up along the Jersey Shore. The tradition of his grandmother’s customary Sunday meal with all the love and energy that went into it, and a beloved beloved uncle who acted as chef for Team USA at the Olympic games were strong influences and inspirations for him. Although Michael favors rustic Italian food over all others, he is also a master of West Indian Caribbean Cuisine and of Sushi, plus he delightedly serves up lots of other creative fusion dishes inspired by the Americas, the Caribbean and Asia.
After a move to the Caribbean, Mike worked as a restauranteur and chef, and as well found himself hosting smaller dinner parties and catering. The word got around, and as his following developed, he and the world of yacht charter discovered one another. Today, working onboard yachts is his favorite job ever. Not only does he love having a great ocean view, he really enjoys creating exquisite meals for a small number of guests, and being able to tailor dishes to individuals.
Chef Mike works well with dietary restrictions and preferences, and is happy to customize menus for guests. He likes to anticipate guests’ needs and looks forward to seeing empty plates coming back…often followed by a round of applause! He works with the rest of the crew to make each meal pleasingly ambient, and feels his creations bring people together.
 Before the charter Chef Mike can be found visiting the island markets for fresh local produce. Inspiration can be driven by a catch of the day, fresh, organic vegetables/herbs and engaging with local farmers. He strives to source sustainably and buy local wherever possible, following today’s trends toward healthier eating and desire for local ingredients.
For example, try his Caribbean Lobster Rangoon, Stoneground Mustard­ Encrusted Rack of Lamb and Creamy Mushroom Risotto, all created from fresh and local produce where possible.
When off charter, Mike can be found chasing a few waves with his surf board and exploring other nearby Caribbean islands.

Chef Haydee Collado (alternating chef with Mike):
Self-motivated professional with outstanding skills as a private/personal/yacht Chef. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure challenging and deadline driven environments. I bring strong supervisory food prep and organizational skills to the table. My values, hard work, commitment and vision, follow me in any situation.

STEWARDESS LUANA METZ MOSING

ENGINEER -

Sample Menu

Chef Mike likes to tailor menus to guest preferences. Here is a sample of a day on board!

Sample Tasting Menu

Breakfast

Caribbean lobster, spinach and fresh mozzarella omelette topped with pesto hollandaise, served with breakfast potatoes, toasted brioche and locally grown fruit

Freshly-squeezed orange juice

Lunch

Fresh ahi tuna tataki tacos with Napa cabbage slaw and fried onions topped with avocado crema

Cold mixed vegetable lo-mein noodle salad

Canapes Lobster rangoon

Assorted sushi rolls

Dinner

Stone ground mustard encrusted rack of lamb

Mushroom risotto

Roasted cauliflower

Dessert

Home made cookies and cream ice-cream with gluten-free brownie, whipped cream and chocolate shavings.