Captain Kendrick
Captain Kendrick is an accomplished sailor with a deep passion for exploration, adventure, and life at sea. Most recently, he completed a solo transatlantic crossing from Florida to Scotland aboard Spindrift, his Southern Cross 35—a major milestone in his lifelong dream of sailing solo around the world. Now taking a brief pause from that pursuit, Kendrick is excited to return to the Caribbean for an unforgettable charter season.

A native of California, Kendrick grew up racing dinghies and instructing sailors from a young age, including adaptive sailing for individuals with disabilities. He also served as a volunteer Watch Leader aboard tall ships in Canada—an early introduction to leadership and seamanship that would set the tone for his career. With over 20 years of experience teaching sailing at all levels—from beginner dinghy sailing to offshore cruising—he brings both expertise and patience to every voyage.

Kendrick earned his sea legs running charters in California’s Channel Islands before working several seasons in the British Virgin Islands. His love for island life is matched by his enthusiasm for exploration—whether it’s discovering hidden coves, hiking lush island trails, scuba diving vibrant reefs, or tracing the historic routes once sailed by pirates evading the Royal Navy.

An avid traveler and reader, Kendrick has a special love for remote and wild places. Personal highlights include backpacking the Isle of Skye, snorkeling with sharks in Tahiti, and most recently, sailing through the Western Isles of Scotland.

For Kendrick, nothing compares to dropping anchor in a quiet bay, sharing stories and laughter as the sun sets over the sea. With a spirit of adventure and a deep respect for the ocean, he invites every guest aboard to experience the magic of sailing and the timeless charm of the Caribbean.



Chef Mia
Chef Mia brings a beautiful balance of culinary expertise and a deep love for the ocean to every charter experience. Her journey to becoming a yacht chef has been shaped by two lifelong passions: the professional kitchens where she trained and the sailing adventures that have taken her across oceans.

Mia began her culinary career as the sole cook in a busy children’s nursery, preparing nutritious, balanced meals for up to 40 children daily. This role honed her ability to meet a wide range of dietary needs—including allergies, intolerances, and specific preferences—with care, creativity, and flexibility. It was here she developed a foundational skill that remains a hallmark of her cooking today: crafting menus that are both accommodating and inspired.

She later earned her SVQ Level 4 in Professional Cookery while working in award-winning restaurants, where she fine-tuned her attention to detail, flavor, and presentation. These years instilled a love for high-quality cooking and the joy of delighting others through food.

Sailing, however, has always been in Mia’s blood. As a child, she sailed halfway around the world with her family—an experience that sparked a lifelong love for the sea. In recent years, she has logged more than 6,000 nautical miles aboard both monohulls and catamarans, sailing from South Africa to the Caribbean. Along the way, she has mastered the art of provisioning in remote locations, using local ingredients creatively, and preparing comforting, flavorful meals even in the most challenging conditions.

For Mia, cooking on a yacht is about more than just food—it’s about creating unforgettable moments. Whether it’s a relaxed breakfast at anchor, vibrant sharing plates after a swim, or a beautifully plated dinner under the stars, she takes pride in tailoring every dish to the guests’ tastes and needs. Her thoughtful approach ensures that each meal becomes a highlight of the day.

When she’s not in the galley, Mia enjoys being on deck, hiking ashore, or unwinding with good music and a book. Her calm presence, passion for service, and love of both land and sea make her an exceptional addition to any charter.

With Chef Mia on board, guests can expect a warm, welcoming atmosphere and cuisine that nourishes the body and soul—one delicious, memorable meal at a time

Day Break
All breakfasts served with a fruit platter, yogurt with berry compote, homemade granola, and juice.

Traditional Scotch Pancakes
Sweet pancakes served with your choice of crispy bacon, fresh fruit, syrup, or chocolate spread.

Avocado & Salmon Bagels
Toasted bagels topped with sliced avocado, delicately smoked salmon, scrambled eggs, microgreens, and a balsamic glaze drizzle.

Fresh American Waffles
Served with crispy bacon, fruit compote, and a selection of spreads.

Sourdough Toast with Smashed Avocado
Thick-cut griddled sourdough topped with chunky smashed avocado and tangy tomato salsa, finished with lime juice and balsamic pearls.

Traditional Eggs Benedict
Toasted English muffins with crispy bacon, poached eggs, and homemade hollandaise sauce, topped with microgreens.

French Toast
Thick-sliced brioche dipped in a rich egg batter, griddled and topped with compote and fresh berries.

Breakfast Frittata
A silky egg base with the chef’s selection of seasonal toppings.

Cinnamon Rolls
A platter of warm cinnamon rolls drizzled with cream cheese frosting, served fresh from the oven.

 

Midday
Make Your Own Poke Bowl
Seasoned sushi rice with a topping bar of lime-marinated tuna, pickled red onion, cucumber, pineapple, avocado, julienned carrots, and nori crisps.

Hummus Bil Lahme
A Lebanese-inspired mezze: spiced hummus topped with sliced sirloin, toasted pine nuts, smoked paprika, and olive oil, served with buttered flatbreads and a feta-and-apple couscous salad.

Pizza on the Grill
A selection of margarita, caprese, meat feast, and Greek-style pizzas, served with watermelon and feta summer salad.

Steak Fajitas
Sliced peppered steak in flour tortillas with fluffy rice, sliced avocado, and a courgette, rocket, and feta salad.

Sandwich Bar
Freshly baked focaccia with a selection of cheeses, meats, vegetables, and dips, served with a summery pasta salad.

 

Hors d’Oeuvres
Hummus Platter
Creamy hummus served with sliced vegetables, topped with diced olives, red onion, mint, and pomegranate.

Cantaloupe, Parma Ham & Mozzarella Salad
Cantaloupe, parma ham, and mozzarella with cucumber, blackberries, and honey vinaigrette.

Beetroot Bruschetta
Toasted bruschetta topped with sundried tomatoes, honeyed goat cheese, rocket, and balsamic glaze.

Chili-Loaded Nachos
Crispy nachos topped with guacamole, pico de gallo, and shredded cheese.

Smashed New Potatoes
Crispy smashed potatoes served with baked beetroot dip, yogurt dressing, and olive oil.

Charcuterie Board
A selection of cheeses, cured meats, pickles, crackers, jams, grapes, and more.

 

Main

Tuna Micuit
Seared tuna coated in sesame seeds, served with sticky rice, nori, and edamame beans.

Burger Night!
Juicy homemade cheeseburgers served with red cabbage slaw and spiced potato wedges.

Fish Tacos
Tender red snapper tacos in flour tortillas with red cabbage, avocado, and a spicy yogurt drizzle.

Italian Night
Pasta alla salmone served with a fresh caprese salad with balsamic pearls and herb oil, followed by coconut and lime semifreddo.

Risotto with Mahi Mahi
Vibrant pea and mint risotto topped with grilled mahi and finished with a truffle oil drizzle.

Pomegranate, Lemon & Za’atar Spiced Chicken
Chicken drumsticks cooked in rice with pomegranate molasses, lemon, and za’atar, served with tzatziki and chopped salad.

 

Desserts
Poached Pear
Delicately poached hibiscus-flavored pear served with vanilla ricotta buttercream and a reduced hibiscus citrus syrup.

Lemon Tart
Tangy citrus tart in shortcrust pastry served with homemade fruit sorbet.

Nutella Skillet Cookie
Giant chocolate chip cookie stuffed with Nutella and baked in a cast-iron skillet.

Brownies
Fudgy gluten-free brownies served warm with a scoop of homemade vanilla ice cream.

Coconut & Lime Semifreddo
A refreshing frozen tropical dessert brightened with citrus notes.

Lemon Posset
A delicate, creamy lemon dessert served with fresh berries and a tuile leaf biscuit.

Homemade Fruit Sorbets
Seasonal fruit sorbets, light and refreshing.