Accomodations:

Crew Profile

Meet your Captain, Jacques

All the way from sunny South Africa, Jacques joined Serenity in 2026, bringing over 18 years of hospitality expertise and a lifelong passion for creating unforgettable experiences. Before taking to the sea full-time, Jacques owned and operated successful beach-themed restaurants—a background that shines through in his warm, welcoming hospitality and love for great food and great company.

Equally at home entertaining on deck or leading below water, Jacques is a skilled boat handler, an experienced chef, and a qualified SSI Divemaster. Whether he’s keeping operations running seamlessly behind the scenes, guiding guests on an underwater dive, or crafting a memorable evening on board, his goal is always the same: ensuring guests feel relaxed, safe, and completely catered to.

Known for his easy-going nature and positive energy, Jacques believes life at sea is all about balance: exceptional service, seamless teamwork, and creating those magic, unforgettable moments on the water that guests will talk about for years to come.

Hi, I’m Gys, your Chef!

I grew up in a small farming town in South Africa, where weekends were often spent on the farm with my family. Some of my fondest memories are helping my mom in the kitchen. Watching her cook from the heart, she taught me that food is much more than a meal, it’s a way of bringing people together, creating memories, and showing people you care. That passion has stayed with me ever since.

Although I grew up far from the ocean, I was always drawn to the water. Family holidays at the coast meant spending hours swimming in the waves, and I never wanted to leave. Looking back, it feels like the sea was always calling me.

After high school I was accepted to study law, but instead I chose to take a leap into the unknown and explore the world. What was meant to be a one-year adventure has turned into an incredible journey in yachting! I started as a Deck/Stew, helping the chef whenever I had the chance, and quickly discovered that the galley was where I truly belonged. Through the guidance of an amazing mentor, I was trained to cook for up to 20 guests and 7 crew, and I’ve been pursuing my passion as a yacht chef ever since.

Over the past three years I’ve been fortunate enough to call the British Virgin Islands home. From the crystal-clear waters to the incredible people, I have fallen in love with this special part of the world and can’t wait to share it with you.When I’m not in the galley, you’ll usually find me mixing cocktails, setting beautiful tables, diving, snorkeling, or enjoying time with guests. I love creating genuine connections and believe the best charters are the ones where everyone feels like family.

I look forward to welcoming you aboard Serenity , sharing my love of food and the islands, and helping create memories that you’ll treasure long after your charter comes to an end!

 

Sample Menu

Sample Menu

Breakfast

• Eggs Benedict with smoked ham, homemade hollandaise, crispy breakfast potatoes and a tropical fruit platter.
• Cinnamon and vanilla bean overnight oats served with toasted coconut granola (GF, DF), Greek yoghurt and fresh berries.
• French toast topped with a banana foster sauce served with a tropical fruit platter and sausages. 
• Shakshuka with feta, served with toasted sourdough.
• Fluffy buttermilk pancakes served with berry compote, maple syrup and crispy bacon.
• Avocado toast topped with poached eggs, roasted tomatoes and feta.
• Smoked salmon bagels with cream cheese, capers, red onion and fresh seasonal fruit.

Lunch

• Sesame seared tuna served with a tuna poke bowl, avocado, cucumber, jasmine rice and Asian cabbage slaw with a sesame dressing.
• Grilled mahi-mahi tacos with mango salsa, chipotle slaw and a fresh corn salad.
• Burrata with heirloom tomatoes, basil pesto, prosciutto and warm focaccia.
• Grilled chicken Caesar salad with garlic croutons and shaved Parmesan.
• Lobster rolls served with fries and a watermelon, feta and mint salad.
• A Mediterranean mezze selection including falafel, hummus, grilled vegetables, chicken skewers, warm pita bread and tzatziki.
• Thai beef salad with fresh herbs, crispy shallots and a lime dressing.

Canapés

• Smoked salmon blinis with dill crème fraîche.
• Mini crab cakes served with lemon aioli.
• Bruschetta
• Tuna tartare served on cucumber rounds.
• Caprese skewers finished with balsamic glaze.
• Tempura prawns served with sweet chili aioli.
• Goat’s cheese tartlets with caramelized onion.

Dinner

• Garlic and herb pork tenderloin finished with a montér au beurre, served alongside Boursin mashed potatoes and roasted seasonal vegetables.
• Pan-seared beef fillet with truffle mashed potato, tenderstem broccoli and a red wine jus.
• Pan-seared sea bass served with butternut risotto, grilled asparagus and a lemon beurre blanc.
• Chicken supreme served with wild mushroom risotto, roasted baby carrots and a thyme jus.
• Slow-roasted beef short rib served with creamy Parmesan polenta, charred broccolini and a red wine reduction.
• Seafood linguine with prawns, mussels and calamari in a white wine garlic cream sauce, served with a rocket and Parmesan salad.
• Herb-crusted salmon served with crushed baby potatoes, green beans and a beurre blanc sauce.

Dessert

• White chocolate mousse cake.
• Traditional South African malva pudding served with homemade custard.
• Classic crème brûlée.
• Flourless chocolate torte with raspberry coulis (GF).
• Passionfruit panna cotta.
• Lemon posset served with homemade shortbread.
• Nutella cheesecake with roasted pistachio and Oreo base.