Captain Miles /Chef Rachel and Stu Avery

Crew Profiles: 
Meet Captain Miles and First Mate/Chef Rachel and Stu Avery

There’s no question about it; Miles and Rachel are definitely the go-to couple in the Caribbean for that once-in-a-lifetime catamaran cruise. Together this power couple has the know how to help you fulfill your vacation dreams safely and comfortably aboard Knot Anchored. From expert diving instructions and on-land excursions to gourmet cuisine paired with just the right wines, these two have it covered.

Miles has spent most of his life either in or under the sea. He lived abroad with his family for many years and fell in love with the ocean at a young age in Greece. He’s spent time on the Red Sea, the Mediterranean, and on the waters off the coasts of Honduras, Mexico and North Carolina. Miles has been a certified diver since he was 14 and a scuba instructor for the past seven years. He’s also a swim/free-diving instructor and has logged thousands of hours under water, certifying some 500-plus students. Miles is particularly talented at taking first-time divers into the water, where he does whatever it takes to get them feeling confident and safe. Those who have learned from Miles can’t say enough about his seemingly endless patience and kindness as a teacher. He practices that same diligence as a captain, ensuring his passengers always feel safe in his hands.

Miles spends his spare time helping the University of the Virgin Islands with its research on conservation of sea turtles, and is the cofounder of “Wet Fish,” a volunteer organization that removes underwater trash to help preserve the Caribbean’s ecosystem. He’s also an avid free diver and enjoys spearfishing.

Rachel grew up in an Italian family and knows the true meaning of comfort food, she got her culinary training under some of the top chefs from Philadelphia to New York and St. Croix. Having worked under the former Sous Chef of Morimoto, she brings a unique flair to pairing both simple and complex foods with some of the most exquisite wines. She can also mix up a cocktail that you won’t soon forget. Along with her culinary expertise, Rachel is a licensed Rasamaya yoga teacher focused on chakra balancing. She can also provide expert snorkeling guidance and, through years of experience, knows where the most beautiful coral reefs are hidden. Rachel is a professional fire dancer who has performed at numerous venues across the Caribbean. She’s not shy about sharing those experiences and may even be talked into giving a demonstration.

Rachel helped start the "Mermaids of St. Croix", an organization that taught children the importance of proper trash removal in the ocean surrounding the Virgin Islands. She loves scuba diving (she’s PADI certified), free-diving, and has attended pilot school working towards her light craft license. When she returns to the states she loves riding her Ducati motorcycle and having campfires at the farm she grew up on.

Avory, having grown up in a small New England town right on the coast, the ocean stole her heart at a young age and she knew she never wanted to be far from it. A freelance/talented artist, the ocean is the source of much inspiration for her artwork. She received several awards and scholarships for her art, and went on to study Studio Art at the University of Vermont and in Florence, Italy. Graduating with a double major in 2012, she swapped her snowboard for a paddle board and warmer weather and made her move to the US Virgin Islands where she has been living like a local for the past 5+ years. This is where Avory met First Mate and Chef Rachel, working together for “Mermaids of St.Croix” also fire-dancing together and solidifying their lifelong friendship!

Avory is a perfect blend of zest and zen. Her enthusiasm and love of life balances harmoniously with her calming and tranquil nature. In a world that is often go-go-go, Avory has a wonderful way of offering you a chance to slow down and take in the beauty of all that surrounds you during your time on our sailing oasis. Whether you want to feel like you spent the week at the spa, like you just went on the wildest adventure of your life, or somewhere in between, Avory is your perfect companion/guide for whatever vibe you and your tribe would like to set for your time on Sea Esta! 

Together Captain Miles and First Mate/Chef Rachel and Stu Avory will provide a unique vacation aboard SEA ESTA, tailored precisely to your needs and desires, which you will never forget. Welcome aboard!

Sample Menu

Greet the Morning-BREAKFAST

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 Puddingwith 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