Captain  and Chef: Jesse and Christian

Crew Profiles:
CREW STARTING NOVEMBER 2019

Jesse’s upbringing in the temperate climate of Southern California provided him with lots of time outdoors, where he spent the days of his youth surfing, camping and exploring his passion for working on cars and airplanes. After years of working in the construction field, Jesse picked up and moved to the Virgin Islands in 2016, seeking new adventures and to pursue his ambitions to someday work as a yacht captain. Jesse’s refined technical expertise helped him to quickly become the maintenance manager for a fleet of 12 sailing and power charter yachts based in the VI. An added perk of this job was the invaluable opportunity for Jesse to join on several deliveries and long passages at sea, completing over 3000nm in the past year alone. Jesse’s experience, fun personality and intimate knowledge of vessel systems makes him a valuable asset to any charter yacht crew.

Hailing from sailing-centric Annapolis, Maryland, Christian’s origins are in the maritime community. It was here that she fell in love with the beach, tall ships and the ocean. Making her way down the coast, she studied psychology at UNCW and following graduating in 2006, it was a cheap one-way ticket and the dream of being an “island girl” that brought her to St. John, Virgin Islands. It was in the Virgin Islands that Christian fell in love with and learned to respect the beauty of sailing. Her passion for hospitality, food, health and wellness is what eventually brought her to study holistic culinary nutrition at Bauman College in Berkeley, California. Once becoming a certified natural chef Christian worked with private clients, top restaurants in Virgin Islands, and cheffed on Luxury catamarans/Motor yachts. Her flexibility, excellent team work, and positive attitude has rewarded her the opportunity to work along side a number of talented chefs and charter crews. There is no stopping Christian from continuing her education in the culinary/charter world.

Jesse’s mechanical skills and Christian’s culinary hospitality make for a charter power team. They met and quickly became friends when first introduced on a flight to Fort Lauderdale. Both were assigned to help deliver a brand new Lagoon 52 safely to the Virgin Islands. After two weeks of sharing their similar love for the ocean, traveling, & future goals, the couple became inseparable. Together they have racked up a number of nautical miles on deliveries from Annapolis, MD and down the Caribbean chain, while checking off adventures from their lengthy bucket list. The charter season of 2018-2019 they enjoyed crewing together on a brand new Lagoon 620. Sailing South of France, Caribbean, & Newport, Rhode Island The equal passion for water, fun, hard work, positive energy and eagerness to learn makes them an excellent addition to any crew team.

Sample Menu

Breakfast

Continental Breakfast

Croissants ~ Jam ~ Cheeses

Yogurt and Granola Parfait

Sausage, Spinach and Sundried tomato Frittata

Mixed greens ~ Fingerling Potatoes ~ Parsley Relish

Bagel Bar

Variety of:

Toasted Bagels ~ Cream Cheese ~ Toppings

Huevos Rancheros

Tostada ~ Fried Egg~ Queso fresco~ Pico de Gallo

French Toast

Fresh Fruit ~ Nutella Drizzle

Crêpes

Ham and Cheese ~ Dijon Spread ~ Sliced Tomatoes

American

Scrambled Eggs ~ Freshly Baked Bread ~ Bacon ~ Fruit Plate

Lunch

Seared Sesame Tuna Burger

Brioche Bun ~ Fries ~ Wasabi Sauce

Garides Saganaki

(Greek Shrimp with Tomato and Feta Cheese Sauce)

Side Salad ~ Vinagarette ~ Crusty Bread

Pulled Pork Tacos

Tostones ~ Mango Salsa ~Guacamole

Crab Cakes

Arugula Salad ~ Parmesan ~ Spicy Remoulade 

Captain Andrew’s Salmon Burgers

Pita Pocket ~ Greens ~ Avocado Aioli ~ Sweet Corn

 Pastrami Ruben Sandwiches

Roasted Chick Pea and Cauliflower Salad

Cobb Salad

Grilled Chicken ~ Avocado ~ Blue Cheese Dressing

Appetizers

Charcuterie Board

An Assortment of Meats and Cheeses

Curried Chicken Salad and Tzatziki Dip

Naan ~ Vegetable Plate 

Clams in White Wine Sauce

Garlic Bread

Bruschetta

Balsamic Drizzle ~ Fresh Basil ~ Mozzarella

 Creamy Spinach And Artichoke Dip

Focaccia Bread

Roasted Vegetables ~ Pesto

Baked Brie

Toasted Almonds ~ Cranberry Compote ~ Thyme

 

Dinner

Sicilian Snapper

Grilled Zucchini ~ Mint ~ Pistachios ~ Anchovy and Black Currant Dressing

(Local Dish) Chicken Roti

Mango Chutney ~ Side Salad

Lasagna Rolls

Spinach and Ricotta ~ Mini Meatballs ~ Marinara

 Ginger and Rosemary Baked Pork Tenderloin

Risotto ~ Rainbow Carrots ~ Orange Glaze

Spicy Mahi Soup

Fresh Caught Mahi-Mahi ~ Side Kale Salad

Locally Caught King Fish

Pan Fried ~ Coconut Rice ~ Grilled Peppers

Filet Mignon

Garlic Mashed Potatoes ~ Grilled Asparagus ~ Blue Cheese

Dessert

Mini Coconut Cream Pie

Bananas Foster over Coconut Gelato 

Home-Made Chocolate Chip Cookies 

Chocolate Ganache Cake 

Mango Crisp

Key Lime Pie

Ice Cream Sundae bar