Accomodations:

Crew Profile

MEET THE CREW 
Captain: Dale Christelis

Chef: Talita Ngesi

Deck/Stew: Cassidy Frieling
 

Born and raised in Cape Town, South Africa, Dale has always had a serious case of the ocean bug. After completing his Divemaster qualification in 2011, he quickly realised that life on the water was where he belonged.

Following university and a few adventures in the business world, Dale decided to swap the office for the ocean and dive headfirst into the yachting industry. Since 2018, he’s been working extensively in chartering across the Caribbean, Central America and the South Pacific — collecting plenty of sea miles and even more stories along the way.

Dale is a massive people person and is passionate about creating an incredible guest experience. He loves getting to know his guests, building genuine relationships and putting together unique itineraries and experiences that turn a great trip into an unforgettable one. 

As a dive instructor and avid freediver, he has a passion for marine life and being under and on the water. As Director of fun and good times, Dale is onboard and standing by.

Born and raised in Colorado, Cassidy’s love for the water started in an unexpected place — learning to scuba dive in the Rocky Mountains! After moving to Florida for college, she studied Animal Studies with a minor in Marine Science, turning her love for animals and the ocean into a lifestyle.

Her adventures have taken her from training bottlenose dolphins in Roatán to getting up close and personal with tiger sharks at Tiger Beach in the Bahamas. After college, the goal was simple: see the world, dive as much as possible, and find a way to make the ocean part of everyday life — which led her to the yachting industry.

For the past five years, Cassidy has worked across dive boats, live-aboards, and yachts, combining her love of the ocean with a career that lets her explore it.

When she’s not on deck or helping guests, you’ll most likely find Cassidy underwater identifying fish, paddle-boarding, chasing the next dive site, or learning to surf. She’s always up for trying something new, and learning to kite-surf is definitely on the bucket list!

Equal parts ocean nerd and adventure seeker, Cassidy is happiest anywhere there’s saltwater, sunshine, and something exciting to explore. 

Four years ago, in the Bahamas, Dale and Cassidy met while working aboard a dive liveaboard. It didn’t take long for these two to realize they’d found a pretty great teammate — both in and out of the water!

What started as a chance meeting quickly turned into a shared adventure, and they decided to pursue a career together. Three years later, they’re still going strong as a true power crew couple, dazzling guests and keeping the good times rolling onboard.

Both captains and dive instructors, Dale and Cassidy bring the perfect mix of experience, adventure and fun to the job. Whether they’re behind the helm, underwater exploring, or making sure everyone onboard is having an unforgettable time, these two are happiest when they’re sharing the adventure together.

Born and raised in Cape Town, South Africa, Talita’s journey into the culinary world has been shaped by a deep love for food, her humble beginnings, people and the belief that a meal can be so much more than what is on the plate -  it can create connection, comfort and lasting memories.

Talita is a professionally trained chef who completed her Grand Diplôme at Silwood School of Cookery, followed by experience in some of Cape Town’s leading fine-dining kitchens. Her culinary journey has also taken her internationally, including a culinary internship in France, where she had the privilege of refining her technique and developing a deeper appreciation for French cuisine. 

Her style of cooking is rooted in fresh, seasonal and beautifully prepared food, with a particular love for Mediterranean, French and contemporary cuisine. She enjoys creating food that feels elevated yet approachable - dishes that celebrate quality ingredients without losing their soul. 

Beyond the kitchen, she believes that personality matters. She is naturally bubbly, warm and positive and brings enthusiasm and a can-do attitude. 

She is excited to create food and experiences that people remember long after the plate has been cleared and their return home from their charter.

Sample Menu

LIDA'S SAMPLE MENU

BREAKFAST

French Toast Stack

Golden brioche French toast layered with crispy bacon, caramelized banana, and a drizzle of warm maple syrup.

Continental Morning Spread

A light selection of freshly baked pastries, seasonal tropical fruits, and artisan accompaniments.

Spinach Omelet

Fluffy three-egg omelet folded with baby spinach, served alongside vine-roasted tomatoes and breakfast sausage.

Garden Eggs Benedict

Poached eggs over sautéed spinach and mushrooms on a toasted English muffin, finished with hollandaise and a side of tropical fruit.

Beef Huevos Rancheros

Multigrain tortillas stacked high with seasoned ground beef, fried eggs, peppers, house salsa, cilantro, feta, and ripe avocado.

Smashed Avo Sarmies

Rustic toast topped with smashed avocado, boiled eggs, crispy bacon crumble, and vibrant beetroot hummus.

Sweet & Savory Bagel Board

An indulgent bagel charcuterie selection featuring sweet spreads, savory toppings, cheeses, fruits, and cured bites.

LUNCH

Caribbean Lobster Pasta Salad

Tender lobster tossed with roasted pumpkin, crisp green beans, and pasta in a creamy Caribbean-style mayo dressing.

Sticky Jerk Salmon

Oven-glazed jerk salmon served with mango slaw, crispy fried rice noodles, and a refreshing noodle salad.

Gourmet Beef Burgers

Homemade beef patties layered with melted cheddar, caramelized onions, and truffle mayo, served with a fresh garden salad.

Tuna Poke Bowls

Marinated tuna with crisp vegetables, tropical accents, and signature poke toppings over seasoned rice.

Fusion Taco Trio

A lively mix of Asian fusion, Korean BBQ, and pulled-pork tacos with vibrant slaws and bold sauces.

Jerk Chicken Wings

Sticky jerk-glazed chicken wings paired with caramelized oranges and a tangy Catalina pasta salad.

CANAPES

Charcuterie Selection

Cured meats, artisan cheeses, fresh fruits, nuts, and crackers arranged for the perfect grazing experience.

Teriyaki Salmon Cucumber Cannelloni

Silky teriyaki salmon rolled in crisp cucumber ribbons with delicate garnishes.

Thai Bite Platter

A selection of flavorful Thai-inspired nibbles highlighting aromatic herbs and spices.

Grilled Nectarine Crostini

Charred nectarines atop toasted crostini with creamy cheese, fresh basil, and a balsamic glaze.

Crab & Filo Baskets

Buttery filo cups filled with seasoned crab, alongside baby pears topped with blue cheese and caramelized walnuts.

Vietnamese Spring Rolls

Fresh vegetable rolls served with a classic peanut dipping sauce.

DINNER

Seared Mahi-Mahi

Perfectly seared mahi-mahi with zesty Creole sauce, creamy coconut rice, crisp broccoli, and island avocado.

Filet Mignon

Tender filet mignon atop slow-roasted potatoes, wilted baby bok choy, cherry tomato confetti, and rich Madeira jus.

Shrimp Scampi

Succulent shrimp sautéed in garlic, lemon, and butter, served over delicate angel-hair pasta.

Mediterranean Sea Bass

Pan-seared sea bass with Mediterranean herb sauce, pearled couscous, and crispy eggplant chips.

Thai Red Curry

Scallops, tiger prawns, and bamboo shoots simmered in aromatic Thai red curry with soft udon noodles.

Shrimp & Summer Veggie Skewers

Grilled skewers served with couscous salad and a warm lemon-butter drizzle.

Citrus Grouper

Flaky grouper paired with vegetable succotash, creamy corn sauce, and lemon-confit oil.

DESSERT

Peanut Butter Mousse

Silky peanut butter mousse with decadent brownie crumble.

Coconut Panna Cotta

Creamy coconut panna cotta topped with tropical fruits and glass-thin sugar biscuits.

Caramelized Pear Parcels

Golden pastry parcels filled with pears, served with warm chocolate sauce.

Cheesecake Mousse

Light cheesecake mousse layered with homemade almond toffee sauce and cookie crumble.

Lemon Possets

Zesty lemon custard served with red berries and buttery shortbread biscuits.

Mini Carrot Cakes

Moist spiced carrot cakes with cream cheese frosting and caramelized walnuts.

Apple Crumble Pots

Individual apple crumbles

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray  

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Hard Seltzer

Truly, Highnoon, White Claw, Love City

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.