Meet Captain Jared
Captain Jared combines seasoned seamanship, deep local knowledge, and a passion for guest experience to deliver exceptional charters aboard Sapphire. Since relocating to the Caribbean in 2016, he has made the British Virgin Islands his home and specialty, guiding guests through its most spectacular anchorages, hidden coves, and world-class dive sites.
With extensive command experience on luxury sailing catamarans and dive vessels, Jared is known for his calm leadership, safety-first mindset, and ability to create seamless, personalized itineraries.
Whether guests seek adventure, relaxation, or a blend of both, Jared crafts itineraries that reflect their interests while showcasing the very best of the islands.
Jared’s approachable style and attention to detail set the tone for a relaxed yet refined charter. His knowledge of local culture, cruising routes, and hidden gems ensures guests experience the BVI like insiders—whether it’s a secluded sunset anchorage, a vibrant beach bar, or a pristine snorkeling spot known only to locals.

Meet Chef Gigi
Chef Gigi brings a vibrant blend of international culinary expertise, warm hospitality, and award-winning talent to the galley aboard Sapphire. With over a decade in the hospitality industry and extensive experience as a yacht chef throughout the British Virgin Islands, she creates unforgettable dining experiences that are as elegant as they are nourishing.
In 2016, Gigi earned top honors at the BVI Charter Yacht Culinary Competition, winning Best Overall Dish and Best Appetizer—a testament to her creativity, precision, and ability to delight even the most discerning palates.
Originally from Romania, Gigi’s culinary style is inspired by her global journey through fine-dining restaurants, boutique guesthouses, and luxury charter yachts. Her menus reflect a fusion of Mediterranean, Caribbean, North American, and Asian influences, always highlighting fresh, locally sourced ingredients and vibrant, healthy preparations.
Gigi has served as chef and stewardess on numerous luxury sailing yachts in the BVI, combining culinary excellence with attentive guest service.
When she’s not crafting exceptional meals, Gigi enjoys hiking, travel, and discovering new cuisines—passions that continually inspire her menus aboard Sapphire.

Meet Gys | Deckhand & Steward
Gys brings energy, versatility, and meticulous attention to detail to his role aboard Sapphire. With hands-on experience across deck, interior, and galley operations on luxury sailing yachts, he ensures every charter runs smoothly while delivering warm, personalized service that makes guests feel instantly at home.
Gys grew up in a very small farming town in the heart of the Free State in South Africa, nestled among fields and hills on their family farm, where he grew to adore animals. Even though the ocean was far away, his family holiday's on the coasts made him fall in love with the ocean. From a very young age, Gys loved being in the water, with his family struggling to keep him out of the pool. In High School, Gys worked on a Private Game Farm over school holidays, where he found his passion for the hospitality industry. After school, Gys was faced with the decision to go study or to do something way more exciting and decided to go into the yachting industry. From a very young age Gys dreamt of traveling and seeing the world outside his home country.
As our esteemed Deck/Stew, Gys possesses a genuine knack for making guests feel extraordinary with his impeccable service, ensuring they bask in relaxation under the radiant BVI sun. He eagerly anticipates extending a warm welcome aboard, ready to craft delightful cocktails and create unforgettable memories as you embark on a journey through the breathtaking BVI's.

Aboard Sapphire our menu is refined, fresh, and regionally inspired—with elevated presentation and premium ingredients.  Each menu is customized based on guest preferences, allergies and the freshest ingredients available. 

 

 

Breakfast

Every morning aboard Sapphire begins with assorted breakfast pastries, fresh muffins, toast and jam, cereals, fruit juices, made to order coffee and tea

 

Tropical fruit platter - Mango, papaya, dragon fruit, pineapple, passionfruit, coconut curls, mint syrup

 

Baklava Muffins/Peanut Butter and Jelly Muffins/Blueberry and Lime Muffins

Home Made Strawberry Pop Tarts

Fresh Cinnamon Rolls

Home Made Cheese and Almond Danish

 

Omlettes with various fillings

Eggs Benedict/Eggs Florentine/Eggs Norwegian

Baked Egg Tarts with Sausage and Tomato

Scrambled Eggs with Bacon and Sautéed Cherry Tomatoes with Basil and Balsamic

Rum French Toast with Sausage Patties and Rum Syrup

American Pancakes with Bacon and Maple Syrup

Breakfast Parfaits with Greek Yogurt and Berries

Home made Granola, Fruit Platter, Breads, Tea, Coffee and Juices served each morning

 

 

Lunch

Orzo and Grilled Shrimp Salad with Summer Vegetables and Pesto Vinaigrette

Ranch Steak Bruschetta Salad with Horseradish Cream

Island Pork Tenderloin Salad

Lemon Chicken Pasta Salad and Pine Nuts with Mandarin Orange and Praline Salad

Asian Grilled Asparagus and Scallop Salad

Classic Cobb Salad

Fresh Tuna Tacos with Black Bean and Sweet Corn Salad

 

 

Canapes

Filo Cups with Goat Cheese, Avocado and Roasted Cherry Tomatoes

Endive Spears with Smoked Salmon and Lemon Dill Vinaigrette

Shrimp and Vegetable Tempura with Lime Chilli Dipping Sauce

Green Lipped Mussels with Pesto and Parmesan

Black Olive Shortbreads with Goat’s Cheese and Thyme

Puff Pastry Pinwheels with Pesto and Sun Dried Tomatoes

Chicken Satay Sticks with Chili Peanut Sauce

 

 

Starters

Roasted Cauliflower and Cumin Soup

Home made Lobster Ravioli with Crème Fraiche Sauce

Seared Scallop and Grapefruit Salad with Honey Dressing

Shrimp and Smoked Salmon Salad with Horseradish Cream and Lime Vinaigrette

Gingered Chicken cakes with Cilantro Sauce

Caramelised Pear and Arugula Salad

Watermelon Gazpacho

 

 

Main Course

Mahi Mahi Napoleon with Rastafarian Rice and Cherry Tomato and Basil Vinaigrette

Seared Beef Tenderloin with Horseradish Mash and Roasted Tomatoes and Onions with Balsamic Glaze

Shrimp and Mango Skewers with Guava Lime Glaze, Mixed Wild Rice, Snow Peas

Coffee-Marinated Grilled Pork with Sweet Potato Puree with Smoked Paprika and Maple Molasses Sauce

Orange Tamarind Glazed Duck Breasts with Rosemary Walnut Polenta

Braised Grouper in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney

Chicken Verde with Avocado Mayonnaise, Coconut Rice and Sautéed Vegetables

 

 

Dessert

Pink Peppercorn Meringues with Strawberries, Cream and Strawberry Sorbet

Chocolate Molten Cake with Lavender Honey Ice Cream

White Chocolate Panacotta with Dessert Wine Poached Pears

Around the World Dessert Trio – Lime Posset, Coffee Semifreddo and Apple Samosas with Cognac Cream

Lime and Blueberry Napoleon with Spun Sugar

Grand Marnier Crème Brulee with Caramel Dipped Oranges

Chocolate and Strawberry Roulade