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 Sandra “Sandy” Ochoa
Raised in Key West, Florida, Chef Sandy Ochoa began her journey in hospitality at just 14 years old, quickly discovering a passion that would shape her career. From an early age, she was drawn to the way food brings people together — a universal language that connects across cultures, backgrounds, and experiences.

At 19, Sandy moved to Maui, Hawaii, where she trained under multiple chefs and further developed her culinary skills. She also gained valuable experience working at a zero-waste vegetarian restaurant, strengthening her ability to create thoughtful and delicious dishes for vegan, gluten-free, and celiac diets, as well as accommodating a variety of dietary preferences and sensitivities.

Her culinary style is rooted in tropical ingredients and coastal cuisine, inspired by the regions she has lived and worked in. Most recently, Sandy spent two years in Charleston, South Carolina, serving as Head Chef at LTLE FISH, a speakeasy-style raw bar in the heart of the city, where she refined her approach to fresh seafood and innovative presentations.

Sandy’s connection to the water runs deep. In her late teens, she spent time living aboard a 30-foot monohull, embracing a minimalist lifestyle and learning to create flavorful meals with limited resources — an experience that sparked her dream of becoming a yacht chef.

Passionate, creative, and adaptable, Chef Sandy brings warmth, intention, and bold flavor to every meal, creating memorable dining experiences that reflect her love for the ocean and the people she serves.

Sample Menu

DAY BREAK
Desayuno Chapin
Refried black beans, scrambled eggs, and sweet plantain served with salsa and crema.

Berry Beautiful Smoothie Bowl
High-protein berry smoothie bowl topped with almond or peanut butter, coconut granola, and fresh fruit.

Good Morning Garden Toast
Local sourdough with avocado, alfalfa sprouts, and egg salad, served with a Greek yogurt fruit bowl.

Crab Cake Benedict
English muffin topped with crab cake, creole hollandaise, and a poached egg.

Classic American
Eggs cooked scrambled, fried, or hard boiled with your choice of local sourdough, white, or wheat toast, plus bacon, sausage link, corned beef hash, or ham, served with potato hash or pancakes.

MIDDAY
Kofta Wraps
Beef kofta with tzatziki, fresh herb salad, and pickled red onion wrapped and served warm.

Local Yellowfin Tuna Poke Bowl
Sushi rice topped with local yellowfin tuna, seaweed salad, pickled vegetables, and sriracha mayo.

Jamaican Jerk Grouper Salad
Fresh greens tossed in citrus vinaigrette with jerk grouper, shaved root vegetables, and avocado.

Crab Rangoon Burger
Burger patty stuffed with rangoon filling, topped with melted Asiago cheese and Thai chili slaw on a brioche bun.

Ceviche Sandia
Local catch or shrimp ceviche served with corn chips.

Bahamian Conch Chowder
Tomato-based chowder with conch, carrot, and green pepper.

Crab Gazpacho
Avocado gazpacho topped with jumbo lump crab salad, apple, and herbs.

Lobster Bisque
Rich, creamy bisque topped with lobster meat.

Tuscan White Bean Soup
Chicken broth base with thyme and celeriac.

HORS D’OEUVRES
Lobster in a Blanket
Lobster wrapped in leek and prosciutto with basil, arugula, balsamic glaze, and coarse peppercorn.

Antipasti Platter
Cured meats, a selection of cheeses, roasted red peppers, olives, and crackers.

Smoked Lox Croissants
Croissants filled with smoked lox, green onion, red onion, chive, and cream cheese.

Mushroom Trio Points
Shiitake, portobello, and maitake mushrooms with truffle oil and goat cheese.

Oyster Flight
Shucked à la minute and dressed with a variety of toppings and treatments.

MAIN
White Wine Baked Catch
Served with red russet mash, fresh greens, and champagne-roasted fennel.

Cajun Salmon
Served with baked beans, bacon-wrapped asparagus, and Dijon pasta salad.

Montreal Filet
Served with beurre rouge, pomme purée, and blanched green beans.

Blackened Mahi
Served over golden corn Alfredo linguine.

Lobster Mac n’ Cheese
Made with Gouda and millionaire bacon breadcrumbs.

Golden Prawn Curry
Hot golden curry with rice vermicelli, chili, herbs, lime, and grilled prawns.