Accomodations:

Crew Profile

CAPTAIN Piers Helm (3 month rotational) April - June 2025 | Oct - Dec 2025 |Apr - Jun 2026 | Oct - Dec 2026
Born and raised in the British Virgin Islands, Piers Helm naturally developed a deep connection to the ocean. Most free time was spent on or in the sea, from freediving for lobsters to teaching windsurfing during the summers. A passion for the ocean emerged at a young age, with weekends dedicated to exploring the bays and islands of the BVI aboard power and sailing boats.

Piers began sailboat racing early on, traveling to other Caribbean islands to compete in regattas. His journey in the hospitality industry started during his early teenage years, progressing from bartending to captaining day sailboats across the Virgin Islands. The joy of sailing and entertaining led him to run term charters, advancing from bareboats to crewed yachts, and eventually managing several mega yachts.

After years of chartering larger yachts, Piers transitioned to performance multihulls, pursuing his love for high-speed sailing and freediving. Following seven years of managing private yachts, he decided to return to charter boats, reigniting his passion for sharing the beauty of the BVI and his love for the ocean with charter guests once again.

CHEF: TBA

STEWARDESS/MASSEUSE - Gabriella Cox
Gabi is a dedicated and passionate sole stewardess with a deep love for the ocean and the art of hospitality. Born and raised in South Africa, she brings a warm, welcoming energy wherever she goes, creating an unforgettable experience for all guests onboard. Whether she is expertly mixing cocktails or offering a soothing massage, her goal is to always make her guests feel right at home. Her professionalism is matched by her genuine warmth, striking the perfect balance between being attentive and approachable. With a deep appreciation for the beauty of the sea, Gabriella embraces every moment on the water, whether it be delivering 5-star service, setting an outstanding table scape or enjoying each moment with the guests.
Outside of her stewardess duties, she finds joy in exploring new places and discovering fresh experiences, constantly fueling her curiosity and zest for life. Her position as both a stewardess and a massage therapist is more than just a career; it’s a passion that allows her to combine her love for service, the ocean, and helping guests unwind and relax.


FIRST MATE - Kyle Lello
Born and raised in South Africa, Kyle has always had a deep connection to the ocean. As the first mate and engineer onboard, he combines his technical expertise with his love for the open sea. With a deep passion for sailing, fishing, and diving, he thrives on exploring the stunning waters of the BVI and sharing those experiences with guests. Whether he’s maintaining the vessels systems or guiding you through thrilling water activities, Kyle is always ready to make your time on the water unforgettable. His attention to detail and commitment to guest satisfaction means you’re in capable hands, whether you’re enjoying a relaxing sail, trying your hand at water sports, or snorkeling in the crystal clear waters of the BVI. Always approachable and eager to help, Kyle is here to ensure your adventure is nothing short of exceptional.

Sample Menu

B R E A K F A S T

• Start your day with a selection of local fruit and freshly baked goods, along with your choice of coffee, tea, and fresh juices. 

• Breakfast sandwiches on freshly baked sourdough, with avocado, bacon, crispy fried egg and my secret hot sauce

•  French toast served with bacon, caramelized bananas and toasted walnuts

• Eggs benedict on sourdough English muffins, topped with creamy hollandaise sauce, served with your choice of 
crispy bacon, smoked salmon or sautéed spinach

• Fluffy buttermilk pancakes with tropical spiced mango, toasted coconut chips, homemade nut granola and coconut yogurt

• Corn fritter stack, served with poached eggs, bacon, smashed avocado, and Ren’s tomato chutney

• Turkish eggs served with sliced avocado, feta and toasted flatbreads

• Homemade everything bagels with all the toppings

L U N C H

• Panko crumbed snapper with roasted tomato and herbed couscous salad

• Coconut shrimp taco bowls with red cabbage slaw and fried plantain 

• Honey ginger soy salmon bowls with peach mango salsa

• Fish tacos with creamy apple slaw and Ren’s mango chutney

• Greek chicken tzatziki bowls with freshly baked pita bread

• Wagyu beef burgers on freshly baked burger buns

• Poke bowls with spicy tuna, mango, edamame and avocado

C A N A P E S

• Grilled apricot halves with goats cheese, pistachios and hot honey drizzle

• Fresh baked focaccia with a selection of homemade flavored butter

• Cranberry and brie bites 

• Snapper ceviche with red chili and mango

• Charcuterie board with selection of French cheese, deli cuts and chutneys

• Tuna crudo with citrus caper vinaigrette 

• Italian meatballs with smoked tomato chutney

A P P E T I Z E R

• Pear, date and walnut salad with creamy stilton dressing

• Artichoke and gouda tart with toasted sesame crust

• Italian arancini with creamy mozzarella and salsa di pomodoro 

• Maple roasted pumpkin soup with homemade artisan rolls

• Fennel, grape, tomato and orange salad with fennel fronds and lemon pearls

• Ravioli stuffed with roasted butternut squash and ricotta, in a sage butter sauce

• Lemon bruschetta with cherry tomatoes, arugula and buffalo mozzarella

D I N N E R

• Crispy skin salmon with mustard sauce, served with a rustic vegetable mash

• Slow cooked beef ragu with homemade pappardelle pasta

• Lemon risotto with seared scallops and citrus salt 

• Local blackened grouper with Caribbean slaw and coconut rice

• 48-hour short ribs with creamy potato puree and a red wine reduction 

• Lobster with orzo pasta and a spicy lobster bisque

• Lamb cutlets with salsa verde, gratin dauphinoise and pea puree

D E S S E R T

• Caramelized pineapple with pineapple lime sorbet

• Sweet and salty cheesecake with cherries and hazelnut crumble

• Red wine poached pears with cinnamon cream and toasted almonds

• Chocolate and raspberry mousse in a chocolate dome, with red berry sorbet

• Key lime pie, topped with meringue and zested lime

• Flourless chocolate cake with vanilla ice cream and raspberry coulis

• Rhubarb and strawberry pavlova with vanilla yogurt cream