Accomodations:

Crew Profile

Captain Mufit Umar
Captain Mufit Umar brings over 15 years of professional maritime experience and more than 30,000 nautical miles under his belt — from the rocky coastlines of New England to the turquoise waters of the Bahamas, Caribbean, and beyond. Holding a USCG 100T Master License with Sailing and Towing endorsements, he’s helmed both monohulls and multihulls, power and sail, for private charters, deliveries, and training expeditions.

As a certified ASA and American Boating instructor (201, 203, 204, 214), Mufit has spent years teaching sailors of all levels. Whether guiding guests through their first time at the helm or leading experienced crews on challenging routes, he’s known for his calm confidence, patience, and emphasis on safety without ever compromising the fun.

With a strong background in offshore deliveries and charter command, Mufit’s skill set goes beyond navigation — he’s a meticulous planner, an expert in vessel systems and maintenance, and a natural leader who ensures smooth, secure voyages every time.

Above all, Captain Mufit is passionate about the ocean and sharing its magic with others. Guests appreciate his thoughtful presence, friendly professionalism, and the peace of mind that comes from sailing with someone who truly knows both the art and science of life at sea.





Chef Julie Byrne
Hailing from Charleston, South Carolina, Chef Julie Byrne brings refined Southern warmth, worldly experience, and a deep love for fresh, flavorful ingredients to every charter aboard. With nearly a decade of yachting under her belt, she’s worked on prestigious private and charter programs across the Mediterranean, Caribbean, and Pacific, including transatlantic passages and vessels up to 70 meters.

Julie’s culinary style is elegant yet approachable — effortlessly blending vibrant flavors, colorful presentation, and guest preferences into beautifully balanced meals. From island-inspired lunches and bright, wholesome breakfast bowls to romantic dinners under the stars, her menus are tailored to suit the rhythm of each day on board. Guests often rave about her creative flair, light touch, and ability to make each meal feel like a moment worth savoring.

With a background that includes senior deck and mate roles, Julie brings more than just culinary skill — she offers seamless hospitality, meticulous attention to detail, and a deep understanding of yacht operations and guest service. Her calm, capable presence helps set the tone for a relaxing and luxurious charter experience.

Whether she’s curating a stunning tablescape, crafting a sunset cocktail, or preparing your next unforgettable dish, Chef Julie ensures that every element feels thoughtful, relaxed, and perfectly in tune with life at sea.

Sample Menu

DAY BREAK
A light and refreshing first-morning spread, designed to ease guests into the rhythm of yacht life. 

Avocado Toast Florentine
Sourdough topped with whipped avocado, cherry tomatoes, microgreens, and a soft-poached egg.

Charleston Shrimp & Grits
Creamy stone-ground grits topped with sautéed shrimp, spring onions, and a light Cajun butter sauce.

Island Fruit Display
Pineapple, dragon fruit, citrus, melon, and passionfruit served with Greek yogurt and wild honey.

Fresh Pastries
Croissants, chocolate twists, and morning buns.

Banana-Caramel French Toast
Custard-soaked brioche drizzled with warm caramelized banana.

Classic Eggs Benedict
Canadian bacon on toasted English muffins with silky hollandaise and herb-roasted potatoes.

MIDDAY
A bright coastal-inspired meal. 

Zesty Shrimp Tacos
Served with cabbage slaw, avocado crema, and lime.

Street Corn Salad
Cotija cheese, smoked paprika, and cilantro.

Ahi Tuna Poke Bowls
Jasmine rice with seaweed salad, sesame cucumber, edamame, and ponzu.

Caribbean Mahi Bowl
Grilled mahi mahi over coconut rice with mango salsa, avocado, and shredded cabbage.

BBQ Pulled Pork Sliders
Slow-braised pulled pork on toasted brioche with house slaw, pickles, and crispy seasoned potato wedges.

Mediterranean Mezze Lunch
Hummus trio, roasted vegetables, olives, feta, grilled pita, and lemon-herb chicken skewers.

HORS D’OEUVRES
Tuna Tartare Crisps
Served with avocado and aioli.

Charcuterie Board
Assortment of meats, cheeses, nuts, and fruit.

Fresh Guacamole & Mango Salsa
Bright, fresh, and served with crisps.

Coconut Shrimp
Crispy coconut-battered shrimp with sweet chili dipping sauce.

Hummus Trio
Served with fresh vegetables and warm pita.

MAIN
Tuscan Chicken
Creamy sun-dried tomato and basil sauce served over linguini.

Pan-Seared Mahi Mahi
Served on coconut jasmine rice and topped with fresh mango salsa and cilantro.

Grilled Ribeye
Finished with red wine jus, mashed potatoes, and roasted asparagus.

Vegan Coconut Curry
Roasted chickpeas and sweet potato in a fragrant coconut curry over jasmine rice with fresh herbs and lime.

Pan-Seared Sea Bass
Served on lemon risotto with grilled asparagus, cherry tomato confit, and herb butter.

Lobster Tails with Cowboy Butter
Hasselback potatoes, grilled zucchini, and lemon-parsley butter.

DESSERT
Chocolate Mousse with Fresh Berries
Rich, silky mousse topped with seasonal berries.

Key Lime Tart
Bright key lime custard with candied lime and whipped cream.

Crème Brûlée
Vanilla bean custard with a caramelized sugar crust.

White Chocolate Raspberry Cheesecake
Creamy cheesecake with a raspberry coulis swirl and graham crust.

Banoffee Pie Jars
Layers of banana caramel cream with biscuit crumble.