Accomodations:

Crew Profile

Captain Kelton
RYA Yacht Master 200T Sail/Power, 3000 OOW
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Captain Kelton Gianni is a British captain with over a decade of global yachting experience and holds both an RYA Yachtmaster 200T Sail/Power and an OOW 3000GT license. Since beginning his career in 2012, he has steadily advanced from deckhand to first officer and captain, gaining extensive experience on yachts ranging from 40 to 138 meters. His expertise spans passage planning, bridge operations, safety management, and delivering a seamless guest experience, all with the confidence of a seasoned professional. Kelton has successfully led charters and private programs across the Caribbean, Mediterranean, UAE, and Central America. Known for his approachable leadership style, he ensures both crew and guests feel supported, comfortable, and at ease while maintaining the highest standards of service and safety. He is also a certified rescue diver, adding another layer of value to charter programs by guiding guests in the water and enhancing their ocean experiences. Driven by a genuine passion for the sea, Kelton excels at creating smooth, safe, and memorable journeys. Whether it’s a peaceful day sail, a sunset cruise, or a diving adventure, his focus remains on connecting guests with the ocean while ensuring their charter is both exceptional and effortless from start to finish.

Chef Jay
Stir Crazy Culinary Academy
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Chef Jeandré “Jay” Britz combines culinary creativity with a passion for the ocean, making him a versatile and engaging presence on board. Originally from South Africa, Jay discovered his love for hospitality early and went on to refine his skills at the Stir Crazy Culinary Academy, where he trained in professional yacht catering. His background includes work in guesthouses, golf resorts, and repair centers before transitioning into yachting, where he found the perfect balance between food, adventure, and service. Over the past several years, Jay has worked aboard vessels ranging from fishing boats to luxury sailing yachts, taking on dual roles as chef and first mate. Known for his relaxed, approachable style, he crafts meals that are fresh, flavorful, and tailored to the rhythm of charter life. Whether preparing a light beachside lunch or an elegant multi-course dinner, Jay takes pride in creating food that brings people together and enhances the onboard experience. Outside of the galley, Jay is also a qualified PWC instructor with multiple RYA and STCW certifications, enabling him to support watersports and deck operations. His can-do attitude, adaptability, and passion for both hospitality and the sea ensure that every charter is filled with great food, seamless service, and memorable moments.

Sample Menu

Chef Jay'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