Accomodations:

Crew Profile

CAPTAIN KELTON - Hi, I’m Kelton Gianni — a British captain with over a decade of global yachting experience. Since 2012, I’ve worked my way up from deckhand to first officer, then captain, on a wide range of yachts from 40 to 138 meters. Whether it’s overseeing passage planning, running bridge operations, or delivering exceptional guest service, I thrive on the structure and adventure that life at sea offers.

I’m passionate about creating smooth, safe, and exciting journeys for everyone on board. Over the years, I’ve led charters across the Caribbean, Mediterranean, UAE, and Central America. I’ve worked extensively with guests, crews, and captains to deliver high-end, detail-focused service while maintaining a relaxed and approachable style. I’m also a certified rescue diver and love helping guests get the most out of their time in the water.

What drives me most is the joy of helping people connect with the ocean — whether through a peaceful sail, a thrilling dive, or a sunset cruise. With a strong background in leadership, safety, and hands-on yacht operations, I’m here to make sure your charter is not only unforgettable but seamless from start to finish.

CHEF JAY - Hi, I’m Jeandré Britz — a chef with a passion for the ocean, good food, and great company. My journey started in South Africa, where I combined my love for hands-on work with a deep interest in hospitality. After working in golf shops, guesthouses, and repair centers, I found my calling in the yachting industry, where I could bring my skills together in a dynamic and adventurous setting.

Over the past few years, I’ve worked aboard vessels ranging from fishing boats to luxury sailing yachts, serving as both chef and first mate. I love cooking fresh, flavorful meals that match the mood and rhythm of life at sea. Whether I’m preparing a casual lunch or a special dinner to celebrate your trip, my goal is to create food that brings people together and enhances every moment on board.

Beyond the galley, I’ve trained as a PWC instructor and completed numerous RYA and STCW certifications, which means I’m always ready to assist with water sports or jump in as deckhand when needed. I bring a relaxed, can-do attitude to every charter, and I’m here to make sure your time on the water is filled with comfort, flavor, and fun.

Sample Menu

Chef Iona's Sample Menu

Breakfast 

Pistachio and chai overnight oats, with homemade cashew butter

Banana, oat, honey pancakes, served with coconut yogurt, goji berries and mixed seeds

Selection of bagels served with smoked salmon, cream cheese, fresh tomatoes, fried eggs

Rose harissa shakshuka, served with warm sliced sourdough

Soft scrambled eggs & bacon, freshly baked pastries

Homemade blueberry muffins, fresh local fruit platter

Breakfast burritos, with black beans, spicy sriracha dressing, scrambled eggs and bacon

Yogurt parfait, served with homemade almond granola

Lunch

Apricot harissa baked salmon, dill and preserved lemon salsa, served with quinoa salad of tomatoes, feta, pickled cucumber, sumac & poppy seed dressing

Goats cheese and spinach pithier, walnut, fennel and apple salad

Fresh sea bass taco, with tahini mayonnaise, jalapeño, avocado and toasted hazelnut salsa, Mexican prawn tacos, with mango avocado salsa, and a tangy trio of bean salad

Greek spread including; homemade selection of dips, hummus, tatskiki, greek salad, flatbreads, chicken skewers, hot honey fried halloumi, freshly prepared falafel.

Snacks

Citrus champnage roasted beetroot topped with whipped creme fraiche & trout roe

Homemade bellinis, smoked salmon with a dill cream cheese

Hot honey grilled peach, burrata and crispy prosciutto crostini

Baby poached pears, blue cheese and caramelised walnuts

Harissa marinated chorizo and shrimp skewers

Truffle and mushroom arancini

Mini tomato brochette with pistachio pesto and buffalo mozzarella

Dinner

Pan fried red snapper, served with roasted sweet potatoes, coriander salsa verde,
goats cheese and pickled red onions

Panko breaded mahi mahi, served on a bed of basmati rice and a
yellow mango Caribbean curry sauce

Herb crusted fillet of lamb, with sweet potato dauphinoise, roast red peppers & honey quinoa

Crispy sea bass, chermolua yogurt, pomegranate and tomato salsa,
whipped feta and crispy new potatoes

Chargrilled honey & mustard chicken topped with flaked almonds and lemon.

Baba ghanoush topped with grilled asparagus

Dessert

Creme brûlée served with homemade berry coulis

Freshly prepared key lime pie

Individual pistachio tiramisu

White chocolate and Oreo cheesecake

Plum, ricotta and toasted almond cake