Captain Mark and Chef Rachel

Crew Profiles: 
Captain Mark and First Mate/Chef Rachel look forward to welcoming guests aboard for a fun-filled week of diving, fishing, snorkeling, gourmet dining and relaxing in the most beautiful place on earth: the US and British Virgin Islands. 

Captain Mark: From a young age, Mark grew up fishing and diving off the wild coast of South Africa with his dad and older brother. Their daily task was to catch crayfish and fish for the dinner table. As a result of these early interactions with the ocean, Mark’s passion for fishing, free diving and spearfishing developed, and he went on to compete in these sports when he got older.

After graduating from school, Mark was awarded a bursary by a sailing academy to obtain his 200 ton Captain’s License and took to the seas delivering a 53ft catamaran to Madagascar as skipper at the age of 19. Matt has continued to skipper yachts around the world from Mozambique, Madagascar, and the Seychelles to the Caribbean.

Mark has a passion for good books, great people, travel, family, and of course anything to do with the water.

Licenses: Yacht Master Offshore RYA/MCA Sail and Power 200GT , Commercially Endorsed Padi Dive Master
Free diving Instructor

Sample Menu


Twist on Italian! Crunchy Caribbean Breakfast Bruschetta served with honey cream cheese topped with pomegranate, blueberry, mango and pineapple.

Served with an Italian egg pie of fresh spinach crust, thick cut tomato, mushroom, fresh mozzarella, basil and poached eggs.

Warm Monte Cristo stuffed Breakfast Bread Pudding with a refreshing red raspberry puree

Steak and Eggs Breakfast Stack with asparagus, tomato, gorgonzola and multigrain toast

Huevos Rancheros, crispy thick cut bacon, black bean salsa, spinach salad and a fried egg over a corn tortilla

Mango Chia Seed Pudding layered with a Greek yogurt crème Brulee served with multi grain toast and mango butter

Fresh Fruit Palm Trees served with a stuffed bacon bowl, fresh spinach, mushroom and tomato and cheese of choice

Breakfast Americana 2 eggs your way with a choice of bacon or or sausage links served with rosemary thyme potatoes, fruit and toast

Rise and Shine Fluffy Egg Clouds over a bed of sautéed garlic spinach, accompanied with avocado slices and toast


Fresh Mahi Mahi Fish Tacos served with guacamole, purple cabbage, carrot slaw, fresh tomato and mango salsa.

Finished with a chipotle ginger lime sour cream. Served with Old bay and fresh parmesan corn on the cob

Peppercorn and Sesame Marinated Salmon served over Thai peanut zucchini noodles topped with a fresh mango salsa and honey

Stuffed Gourmet Sliders on a croissant bun served with hand cut honey sesame sweet potato fries and homemade sauces 

Grilled Apple, Brie and Bacon Sandwiches served with a crisp garden salad

Red Wine-Marinated Grilled Chicken served over sautéed Swiss chard and spinach salad with chickpeas and fresh berries.

Paired with a pomegranate goat cheese almonds and honey

Pressed Turkey Caprese Paninis with fresh mozzarella, vine tomatoes, fresh basil and a tamarind balsamic glaze.

Seared Yellow Fin Tuna served over a bed of fresh arugula

with homemade toasted sesame dressing sweet mandarin orange, toasted almond, wasabi and ginger


Pan Seared Scallops over a parsnip purée topped with candied bacon

Shrimp Bites with a cream cheese schemer and chive topping, Micro green and red pepper 

Prosciutto, Cantaloupe Caprese Skewers with a sweetened balsamic drizzle

Cucumber, Watermelon, Feta and Mint Salad

Fresh Catch Ceviche with house made crispy plantain chips

Delicious Charcuterie Boards with specialty cheeses, meats, and olives

Freshly Made Hummus of your choice with crispy pita chips


Grilled Yellow Fin Tuna atop lemon dill and arugula couscous finished with heirloom tomatoes and wasabi cream 

Seafood Scampi with almond encrusted yellow fin snapper over jumbo shrimp and scallops with sun-dried tomato and spinach fettuccine.
Tossed in a yellow pear tomato and French bean white wine cream sauce

Fresh Thick Cut Swordfish Steaks in a rustic tomato, Kalamata olive and caper sauce finished with a homemade garlic basil aioli.

Paired with a creamy Ricotta, wild mushroom and rosemary farrow topped with grilled asparagus arugula and lemon

Pan Roasted, Almond Encrusted Mahi-Mahi served atop gluten-free bamboo-spiced rice
with lemon garlic grilled asparagus, mango salsa with a honey Dijon mustard sauce on the side

Surf and Turf: Red wine marinated ribeye steaks topped with Caribbean spiny lobster stuffed with a green goddess dressing with pearl onions.
Paired with rich and savory three cheese sour cream mashed potatoes with fresh spices and herbs and garlic lemon beans on the side.

Rosemary Balsamic Roasted Pork Tenderloin served with bacon and lemon garlic brussell sprouts

with purple fingerling potatoes and a candied bacon rum sauce.

Southwestern Chicken Croquettes stuffed with spicy black bean and corn salsa served with fresh seasonal vegetables and rice pilaf


Peanut Butter Chocolate Bread Pudding with rum sauce

Homemade Mango Cheesecake with a toasted almond crust 

Dark Chocolate and Black Cherry Chia Seed Pudding

Grandma’s Chocolate Midnight Cake with a chocolate ganache and fresh raspberries

Lemon Blueberry Tart with St. Germaine Whip cream

Baked Chocolate Banana Wontons with a cinnamon sugar coating

Tri Berry Parfait layered with Nutella mousse