Accomodations:

Crew Profile

Captain
Inspired by his father, Finn’s passion for boats and the ocean began at an early age. He grew up sailing on the West Coast of Scotland and earned his Yachtmaster Offshore qualification by age 18, which launched his maritime career.
He spent a number of years in the Mediterranean, working on superyachts and skippering charters around Greece and Turkey, and enjoyed creating bespoke sailing adventures for guests.

Finn left the industry only to pursue his University Degree in Technology, which allowed him to broaden his technical skills and travel to South Africa and Canada. He soon returned to the marine industry and captained a charter catamaran in the Virgin Islands, building a strong reputation.

Finn is dedicated to delivering exceptional guest experiences, prioritizing safety, personalized service, and building lasting relationships with guests. His adaptability and commitment to exceeding expectations create a welcoming and memorable environment for all onboard.


Chef
Born and raised in Edinburgh, Cara spent her early years traveling through Europe in a van with her parents and always loved the idea of living on the road. After pursuing an arts degree, she left Scotland to explore the globe. She moved to Australia and got her first job in a kitchen. There was no turning back and she began her journey cooking across the world.

In 2017, Cara received her SCUBA instruction certification in Honduras and began her yachting career. Sailing became her full-time life. She traveled across 60 countries and sailed in some of the most remote corners of the earth, including Tahiti and Fiji. The British Virgin Islands has always had her heart.


First Officer/Mate
Mitch began working on boats about ten years ago when his father purchased a vessel, sparking his passion for the industry. He learned to service, operate, and maintain the boat, which naturally led him into yachting. Since then, he has worked on 54–80 ft charter catamarans throughout the Caribbean as well as larger superyachts. Guests describe him as upbeat, approachable, and always smiling. He is consistently attentive when needed and takes great pride in keeping the yacht in immaculate condition.


Chief Stewardess
Naomi grew up in the UK, and has always had a passion for adventure and travel. She studied Environmental Science and Marine Biology and is passionate about marine conservation. Her first experience on the water was when she stepped onboard an ocean research expedition ship. During this trip she learned classical sailing techniques and worked with professionals to learn about the conservation of marine wildlife. - Read less
Prior to this, Naomi had worked in the hospitality industry for 7 years. She has worked in fine dining restaurants and cocktail bars, as events staff, and as a wedding co-ordinator at a luxury beach wedding venue. She then decided that working in the yachting industry was a perfect mixture of the two things she loves the most, and joined some friends working in the industry in the Mediterranean, working as a chef and sole stewardess on sailing yachts in Croatia and Greece.

She has since gained her PADI Divemaster certification, and continued to work with her partner, David, as both a chef and a stewardess on yachts in Antigua and the British Virgin Islands.

Naomi prides herself in bringing precision, creativity, and a calm, service-driven presence to life onboard. She excels in tailoring bespoke charter experiences, offering guests a blend of comfort, personalization, and memorable service with each adventure aboard SÓL.


Crew are work permitted for the BVI

Sample Menu

SÓL’s onboard chef will create gastronomic feasts focusing on the freshest locally-sourced ingredients. You will enjoy flavorful, exotic and healthy menus. Each dish will exceed your expectations. Our chefs are additionally trained at the world’s finest plant-based culinary institute, and can provide gourmet, plant-based menus upon request. Our staff will happily accommodate allergens and dietary needs and preferences. Preference questionnaires will ensure development of your ideal and personalized cuisine.

B R E A K F A S T

Zucchini & corn fritters topped with egg, bacon, and an avocado
lime sauce

Caramelized bacon stuffed French toast topped with fresh berries and
whipped cream

Middle Eastern inspired Shakshuka featuring baked eggs, fresh
veggies, and feta cheese topped with local microgreens and avocado

Smoked salmon and avocado smash served on crispy homemade sour
dough

Huevos rancheros featuring a spicy black bean spread, fresh salsa,
cotija cheese and a fried egg on top of a crispy corn tostada

Fresh bagel bar served with smoked salmon, prosciutto, assorted
vegetables and cream cheese

Eggs florentine featuring poached eggs, ham and sauteed spinach on
top of an english muffin with home made hollandaise sauce

L U N C H

Crispy beer battered Mahi Mahi tacos topped with a
Caribbean mango slaw

Sushi bowls featuring fresh tuna, sticky rice, rainbow
vegetables and spicy mayo

Coconut fried shrimp Caesar salad served with homemade
dressing, bacon, and crispy homemade focaccia

Lump crab cakes served with a kale salad, and chilli garlic
aioli

Greek mezze board with a selection of meats and dips, served
with freshly baked pita bread!

Lemony chilli salmon & pomegranate summer tabbouleh, fresh
and zesty!

A P P E T I Z E R S

Butter seared scallops with a citrus beurre blanc and grapefruit
segments

Goats cheese and prosuitto bruschetta with balsamic pearls served on
crispy fresh sour dough

Peruvian tuna crudo with ají amarillo and lime

Soft & sweet fresh brioche bread bites with wagu beef and mustard
glaze

Sticky orange pork belly bites with a spicy buffalo sauce

Whole baked camembert with french baguette and artisan meats

Charred octopus legs with chilli carrot pureé & black garlic aoili

M A I N S

Medium rare fillet mignon served with potato pave, buttery
asparagus and jalepeno chimichirri

Rosè & parmesan risotto with fresh anegada lobster tails

Miso glazed salmon with black rice and a pickled carrot salad

Homemade seafood alfredo paddardelle with mussels and clams

Crispy duck breast with roasted duck fat potatos, balsamic asparagus
and cabbage puree

Local mahi mahi mango curry with sticky rice

Crispy chicken supreme with roast garlic mash and smashed herb oil

D E S S E R T S

Coconut and mango panna cotta
Passion fruit pavlova puffs
Baileys tiramisu
Salted caramel and chocolate brownie trio
Cara's key lime slices
Homemade cinnamon sugar churros & dulce de leche
Baked chocolate and pecan cookie dough with homemade ice cream

(Updated October 2025)