Captain Matija Pavlović, brings passion, precision, and over a decade of yachting experience to every voyage. Born and raised in Croatia, where the sea is never far from view, Matija transitioned from a 13-year professional athletic career to follow his true calling—life on the water. It wasn’t long before he traded the office for the open sea, and never looked back.

Having captained charters across the Mediterranean—including Croatia, Montenegro, Italy, Greece, and France—Matija brings a wealth of international experience, as well as over 13,000 nautical miles and 800+ days at sea. His adventures have more recently taken him to the Caribbean, where he’s fallen in love with the beauty and rhythm of the British Virgin Islands.

Clients consistently praise his professionalism, calm leadership, and warm hospitality. Whether it’s crafting a custom itinerary filled with hidden gems or simply ensuring every guest feels at ease onboard, Matija’s mission is to deliver an unforgettable experience.

Fluent in English, Croatian, and conversational in several other languages, Captain Matija creates a welcoming and inclusive environment for guests from around the world. When you step aboard with Matija at the helm, you're not just getting a skilled captain—you’re gaining a trusted guide to paradise.

Chef Mary Campbell, fondly known as MC, brings a unique blend of creativity and culinary excellence to the private yacht charter industry. With a background in design and art history from Louisiana State University, she seamlessly marries her artistic vision with her culinary expertise to craft meals that are as visually stunning as they are delicious. Her professional journey spans the globe, with experience as a private yacht chef in Croatia, Turkey, and the Caribbean. Whether catering to diverse dietary preferences or curating menus inspired by local flavors, MC delivers personalized dining experiences that leave a lasting impression.
Beyond her role as a chef, MC is a certified expert in food safety, guest management, and hospitality, honed through her training at the Quarterdeck Yacht Academy and hands-on experience aboard luxury yachts. Her holistic approach to hospitality extends to creating custom itineraries and ensuring every detail is perfect for her guests. Outside the kitchen, Mary channels her creative energy into watercolor painting, pottery, and exploring global cuisines, infusing her culinary creations with a multicultural spirit. For Chef Mary, food is more than a meal—it’s a storytelling experience, thoughtfully designed to connect with guests and make every moment unforgettable.

Breakfast 

• Turkish eggs (Çilbir) topped with Aleppo pepper butter, pickled onions & herbs, served with warm bread and bacon 

• Scandinavian breakfast plate with seedy bread, smoked fish, whipped butter, fresh veggies, jammy eggs and sliced cheese 

• Bayou Benedict with a buttermilk biscuit base, crab cake, creole hollandaise and roasted corn salsa 

• Classic American breakfast with fluffy buttermilk pancakes, fried eggs, crispy bacon and hash-browns 

• Spinach, mushrooms and feta quiche topped with microgreens and herb oil. Served with crispy hash browns & bacon 

• Bagel board with an assortment of accompaniments including: avocado, cream cheese, tomatoes, fried eggs, candied smoked salmon bites, bacon & red onions 

• Açai bowls, soft scrambled eggs, crusty sourdough with homemade jam & breakfast sausage 

• All breakfasts include local fruit and freshly-baked pastries 

Lunch 

Tapas on Tapas! 

• Seafood paella, pan con tomate, padrón peppers, chorizo croquettes and grilled octopus on aji verde sauce 

• Boat-made pizza day with prosciutto & cantaloupe and grilled caesar salad 

• Barbacoa tacos with onions, cilantro and avocado, served with Elote, Mexican street corn 

• Peruvian chicken with aji verde, roasted corn avocado salad on top of tacu tacu, a traditional Peruvian bean and rice cake 

• Red Snapper with pearl couscous and zhug, a Yemeni herby sauce and Malaweh, a Middle Eastern buttery flatbread 

• Steak salad with blistered corn, gorgonzola, cherry tomatoes, grilled zucchini and chimichurri, along with fresh crusty sourdough 

• Bún Cha, a traditional Hanoi street food bowl of fresh herbs, rice noodles, pickled veggies and pork meatballs with Nuoc Cham dressing 

Dinner and Dessert 

• Louisiana Delight: Stuffed soft shell crab topped with tomato jam, over cheesy grits, haricots verts and finished with a creole mustard beurre blanc; Café du Monde style Beignets 

• Crispy skin salmon over a pea puree with a drizzle of fish velouté, served with pomme pavé and a bed of zucchini ribbons; Gooey chocolate ganache brownies 

• Brazilian Moqueca with purple cauliflower, double-fried plantains, and rice, accompanied by pão de queijo, traditional Brazilian cheese bread; Passionfruit meringue pie 

• Roman Amatriciana with crispy guanciale and tomatoes, accompanied by boat-made focaccia and artichokes alla Romana; Tiramisu and espresso 

• Moroccan chicken tagine with preserved lemons and olives served Persian tahdig, Msemen flat bread and a Moroccan-inspired salad; Bastani Sonnati (Persian Ice Cream) 

• New Zealand lamb lollipops crusted in pistachio, served with mashed sweet potatoes with mint and pea coulis; Pavlovas with raspberry curd, fresh fruit and whipped cream 

• Glazed short ribs over mashed potatoes served with tri-colored carrots, a horseradish chimichurri and crispy shallots; Chocolate mousse with flaky sea salt  

Happy Hour 

• Duck confit lettuce wraps topped with Asian slaw and shaved macadamia nuts 

• Tuna tostadas with avocado, cilantro and a sriracha aioli 

• Mini lobster rolls with lemon and fresh herbs 

• Crudité with a yogurt herb sauce and beetroot hummus 

• Burrata with N’duja, tomatoes and bread 

• Bao buns with pulled pork and pickled onions 

• Broiled scallops with yuzu butter in the half shell