Accomodations:

Crew Profile

Captain Kendall
Captain Kendall is a lifelong waterman whose sailing journey began on the shores of Maryland and has taken him across oceans. Holding a USCG 100 Ton Master’s License, advanced medical certifications, and thousands of miles under sail—including a transatlantic crossing aboard a 52’ catamaran—Kendall brings seasoned seamanship and calm, confident command to every charter.

His connection to the sea runs deep. At just 14, Kendall was working the crab boats of the Chesapeake Bay. By high school, he was racing Hobie Cats and exploring the coastline aboard Catalina sailboats. His twelve years of service in the U.S. Navy sharpened his discipline and navigation skills, including four years stationed in Sardinia, where he refined his yacht-handling aboard a 12-meter Bruce Roberts cutter in the Mediterranean.

Today, Kendall is right where he belongs—sharing his passion for the water with guests aboard Paradigm Shift. As captain, his approach is equal parts professional and personal. He’s known for his easygoing nature, thoughtful leadership, and deep love for creating unforgettable moments under sail. Guests consistently remark on how quickly they feel at ease aboard, free to relax and truly disconnect.

Ask anyone who knows Kendall, and they’ll tell you—few people are more at home on the water. The only one who might rival him is his wife and first mate, Kari.



Chef Kari
Kari is a foodie at heart—believing the table is where everyone can come together to share love, connection, and joy. Her travels to Italy, Greece, Mexico, and Japan have deeply influenced her culinary style, bringing global inspiration to every plate she prepares. She holds STCW safety training and an advanced certificate from The Private Chef Academy.

Kari grew up in California’s Central Valley, where the aromas of her family’s café helped shape her earliest culinary memories. As a young adult, she worked in many of the beloved restaurants of the Monterey Peninsula, including Il Fornaio Cucina Italiana and the world-renowned Pebble Beach Resort. There, she developed a love for freshly caught seafood, seasonal produce, and bold, vibrant flavors—elements that continue to define her cooking today.

As chef and first mate aboard Paradigm Shift, Kari brings a laid-back, California-coastal approach to her cuisine—colorful, clean, and deeply satisfying. Her dishes highlight fresh herbs, citrus, and subtle spices, crafted with a nurturing spirit that makes guests feel truly cared for from the very first bite.

Kari’s inclusive, grounding energy comes naturally—she’s a mom herself and instinctively creates a space where guests feel safe, seen, and well-fed. Whether she’s serving island-style drinks and appetizers, guiding a morning stretch on deck, or leading a paddleboard session in a quiet anchorage, Kari helps guests exhale, feel at home, and savor every moment. Together with her husband, Captain Kendall, she brings ease, warmth, and joy to life on the water.

Sample Menu

DAY BREAK
Toast and preserves, freshly baked pastries

Fresh teas and coffees

Blueberry Pancakes
Served with bananas or bacon and maple syrup.

Eggs Benedict
With homemade Béarnaise sauce.

Croissant Sandwich
Filled with ham, eggs, and cheese.

French Toast
Served with fresh fruit and pure maple syrup.

Breakfast Burritos
Scrambled eggs with all the fixings.

Bacon & Spinach Quiche
Served with fresh fruit.

MIDDAY
Prawn & Mango Salad
With coriander and lime mayonnaise.

Baja Style Fish Tacos
Creamy coleslaw and salsa fresca.

Homemade Gourmet Burgers
With all the trimmings.

Home-Baked Pizza
Toppings of your choice.

Asian Chicken Salad
Served with a sesame ginger dressing.

Pepperoni Caesar Pasta Salad

Crab & Mango Stuffed Tomato
Served with sliced avocado.

Gourmet Wraps
Hummus spread, tomato, onion, and choice of meats and cheeses, served with chips.

Zingy Pesto Tuna Wrap
Served with salad.

Savory Crêpes
Filled with spinach, bacon, ground beef, and mushrooms.

HORS D’OEUVRES
Thai Crab Cakes
With lime crème fraîche.

Conch Fritters
Served with sweet chili sauce.

Hot Artichoke & Spinach Dip

Baked Brie
Wrapped in puff pastry, served with crackers.

Jumbo Shrimp Cocktail

Crispy Bacon-Wrapped Scallops
In essence.

Super Nachos

Chicken Satay Skewers

MAIN
Chicken Breast
With coconut, coriander, and mixed vegetable rice.

Seafood Crêpes
With prawn, cream, and vermouth sauce.

Ginger-Glazed Mahi Mahi
Served with rice.

Seafood Linguine
Seafood served in a creamy wine sauce over linguini.

Pork Chops
Served with winter squash and a sweet cranberry dressing.

Butter-Seared Fish of the Day
With harvested pea rice, spicy courgette, and green bean salad.

Mongolian Beef Stir-Fry
With vegetables, served over rice.

Elegant Chicken Bryan
With baby potatoes and broccoli.

Fettuccine Alfredo
Served with chicken or shrimp.

Grilled Lobster Tails
With corn on the cob and green salad.

DESSERT
Cheesecake Crêpe Roll-Ups

Banana Spring Rolls
Served with vanilla ice cream.

Chocolate Brownie Sundaes

Fresh Apple Cobbler
Served with ice cream.

Fruit Tart
With cream cheese filling.

Original Cheesecake
With warm blueberry topping.

SIGNATURE COCKTAILS
Makin’ Memories Rum Punch
Mango, coconut, and pineapple rum, dark rum, orange and pineapple juice, grenadine.

Tropical Margarita
100% De Agave tequila, Madhava Organic Amber Agave, sweet and sour mix, pineapple and passion fruit juice, fresh lime.

Sunshine Sailing
Vodka, blue curaçao, sweet and sour mix, fresh lemon.

Caribbean Crush
Vodka, peach schnapps, cranberry, orange and pineapple juice, fresh lime.

Island Breeze Martini
Coconut rum, vodka, pineapple juice, grenadine.

Island Mule
Coconut rum, lime juice, ginger beer.

VIRGIN ISLANDS INFAMOUS COCKTAILS
Bushwacker
Invented in 1975 at the Ship’s Store, Sapphire Pub at Sapphire Village in St. Thomas, this creamy, chocolate piña colada-style cocktail is made with dark rum, Kahlua, crème de cacao, Coco Lopez (cream of coconut), and milk, spun in a blender with ice.

Painkiller
Created in the 1970s at the Soggy Dollar Bar in the British Virgin Islands, this fun and fruity mix features Pusser’s Rum, pineapple, orange, and Coco Lopez, served over ice with freshly grated nutmeg.