Accomodations:

Crew Profile

John was raised on Southern-home cooking and charming hospitality. He grew up cooking with his Mom, learning recipes from his Alabama heritage. His first job was in a fine dining restaurant where he worked his way up through both the front & back of house positions.

While living in the mountains of Colorado and Wyoming, John fell in love with activities offered by the rivers and snowy peaks. He completed training for White Water Rescue & First Aid & Wilderness First Responder which allowed him to explore some of the most isolated river gorges and backcountry terrain.

During John’s quest of 100 days of solo travel around the world, he discovered a new love, one for exploring the underwater world during his Open Water scuba certification. His love for diving has only gotten deeper as he completed his advanced and rescue diver certifications while diving with Caitlin all over the world.

After completing the STCW and SYCA Culinary training in Cape Town in January of 2026, John and Caitlin were hired to join a delivery team. They sailed a 53’ Majestic Catamaran across the Atlantic to the Caribbean for 10 weeks and over 6,000 nautical miles. John fell in love with sailing and this crossing allowed him to complete all the necessary prerequisites for the RYA Yachtmaster Offshore Captain’s license. These certifications and combined life experiences are the foundation that will provide this dynamic-duo in hosting a once-in-a-lifetime adventures for their guests.


Caitlin was raised with the values of hosting social gatherings and creating memorable events to last lifetime. Her family owned a small fine dining restaurant in a beautiful ski town which held the space for celebrations including proposals, anniversaries, birthdays, and special holidays. Caitlin’s earliest memories include preparing the restaurant for dinner service, taking reservations, decorating for the holidays and on the busiest nights of the year working as a hostess. She has always loved the art of entertainment shared over a fabulous cocktail, a delicious meal and perfectly paired glass of wine.

After 6 years of working as a concert marketer in the music industry, Caitlin made a career change and began working for a dive shop out of Boulder, CO. This new position opened her eyes to exploring the other 72% of our planet beneath the surface and she knew she needed to find a role at sea where I could show guests the true magic of our ocean. She lived in Cozumel, Mexico and Utila, Honduras while completing her professional dive certifications before receiving her dream job offer. She spent three seasons in the Virgin Islands onboard sailing catamarans creating once in a lifetime experiences for her guests. She learned the roles of a chef, first mate, deckhand, stewardess and dive instructor and discovered that she thrives in a role with variety focusing on service
and the guest experience.

Caitlin is so excited to have found her lifelong partner and cannot wait to blend their love for hosting and entertaining at sea. With our warm inviting nature and desire to dazzle our guests, we are the perfect team for creating an experience they will never forget.

Captain John Salzmann

Maritime Qualifications

RYA Dayskipper ticket
RYA Yachtmaster Offshore 200GT
SAMSA SRC VHF Radio
RYA Power Boat Level 2
ENG1 Medical Valid through 2027
STCW 2010 valid through Jan. 2031
PADI Rescue Diver

Caitlin Mahoney

Qualifications:

Maritime Qualifications:
2025 SAMSA SRC VHF Radio
2025 RYA PB Level 2
2025 SYCA Food Health & Safety Lvl 2
2025 SYCA Intro to Barista Course
2025 The Stewardess Co. Stew Course
2025 ENG1 Medical Valid through 2027
2022 PADI, EFR Instructor
2022 STCW 2010

Sample Menu

 -Chef Caitlin's SAMPLE MENU -

Breakfast

Eggs Benedict, Fruit Platter
 

Bagel Charcuterie platter

Tropical Smoothie, Southern-Style Flapjacks with chantilly cream
 

Shakshuka with fresh Naan

Parfait bowls with homemade croissants

Southern Hot Honey Chicken and Waffles
 

Omlette, Yacht Tart

Lunch

Shrimp Tacos
 

Poke Maguro with spicy cream sauce

Scallop Ceviche with a teriyaki ginger sauce

Gyros with a Greek salad
 

Spicy citrus Arugala and Watermelon Salad
 

Blackened Tuna with pineapple orange salsa and rice cake
 

Mediterranean Crab Pasta Salad with shrimp and scallops skewers
 

Appetizers

Caprese Salad
 

Bacon Wrapped Dates

Caribbean Spring Rolls
 

Pistachio crusted goat cheese warm beet salad
 

Cucumber Sweet Corn Gazpacho
 

Crab Croquettes
 

Conch Corn Fritters with Caribbean Pink Sauce
 

Dinner

Herb Crusted Mahi Mahi with mango salsa
 

Sun-dried tomato basil stuffed chicken on a lemon butter cous cous

Pork Pad Thai
 

New York Strip Steak Au Poivre with pomme purée and roasted asparagus
 

Risotto Al Pomodoro with Parmesan Flakes
 

Pistachio Crusted Pork tenderloin with sweet potato crostini
 

Seafood Paella
 

Dessert 

Toasted coconut cream pie
 

Chocolate Lava Cake
 

Ginger Poached Pear with a cinnamon sugar donut hole
 

White chocolate cheesecake with a honey gel & orange crumb
 

Rum Fudge Chocolate Pie
 

Crème Brûlée
 

Lemon Posset