Captain Stephen Powell

Captain Stephen Powell brings a rare blend of blue-water seamanship, operational excellence, and five-star hospitality to every charter. Raised sailing in Newport Beach, California, Stephen developed an early and instinctive connection to the sea, surrounded by a family of lifeguards, divers, sailors, and pilots.

With over 60,000 nautical miles logged, including two Atlantic and two Indian Ocean crossings, Stephen is a highly experienced ocean sailor holding a USCG 200-Ton Master license, yachtmaster Ocean certification, and PADI Divemaster qualification. Alongside him, Amber King delivers warm, attentive hospitality that elevates life on board. With years of charter experience across the Caribbean, Amber brings creativity and care to every detail — from fresh, flavourful meals inspired by global cuisines to beautifully presented tables and thoughtful guest touches. Her ability to anticipate needs allows guests to truly unwind, while her experience as a snorkel guide and deckhand ensures smooth, safe days on the water. Together, Stephen and Amber form a cohesive and welcoming team, offering intuitive service, personalised experiences, and a genuine love of the sea. Their shared goal is simple: to create a charter that feels effortless, enriching, and unforgettable — allowing you to immerse yourself fully in the beauty of The Grenadines.

He is also fluent in Spanish and a licensed pilot. His sailing résumé includes internationally recognized regattas such as the Rolex Swan Series and Copa del Rey.

Before professional yachting, Stephen spent 25 years in real estate development and six years with Four Seasons Hotels, shaping his meticulous approach to leadership, logistics, and guest service. He is widely respected for transforming private yachts into successful charter programs — overseeing compliance, maintenance, crew recruitment, budgeting, and broker relations with integrity and autonomy.

Guests consistently highlight the crew as the standout of their experience, a reflection of Stephen’s calm leadership and positive onboard culture. Owners trust him to protect their investment, while guests appreciate his storytelling, local knowledge, and ability to tailor each voyage into a seamless, memorable journey.


Hostess Amber King

Amber brings warmth, energy, and a genuine passion for hospitality to life on board. Her love of people, travel, and food naturally translates into relaxed, thoughtful service that makes guests feel instantly at home.

With over five years of experience on both private and charter yachts throughout the Caribbean and Bahamas, Amber has worked as a solo stewardess, stew/cook, and second stew on vessels up to 124’. Her background includes one-week term charters, luxury day charters, and high-end private service, where attention to detail and adaptability are essential.

Inspired by the flavors and cultures she has discovered while traveling, Amber enjoys creating fresh, inviting meals and beautifully presented tables, whether it’s a casual beach lunch or an elegant dinner under the stars. She is equally comfortable crafting a signature cocktail, organizing provisioning, or ensuring every cabin detail is perfect.

A confident snorkel guide and capable deckhand, Amber also assists with anchoring, lines, fenders, and watch-keeping, offering a true all-round presence onboard. Known for her calm demeanour, anticipation of guest needs, and positive attitude, she brings a seamless balance of professionalism and warmth to every charter.

DAY ONE
Breakfast
Smoked salmon with poached eggs on a baked muffin
Topped with classic hollandaise sauce.​

Lunch
Asian steak salad, served on a bed of shredded cabbage, carrot, and cucumber slices.​

Dinner
Tandoori marinated fish, baked sweet potato with a sour cream and chive drizzle, served with pumpkin and channa masala.​

Dessert
Apple tart, vanilla ice cream with dark chocolate and ginger sauce

 

DAY TWO
Breakfast
French Toast with a coconut twist, served with a choice of toppings.​

Lunch
BBQ honey and mustard glazed pork tenderloin served with homemade coleslaw, fennel and carrot shavings, and lemon dressing.​

Dinner
Tuna steak in a tangy lime and ginger marinade, pineapple and jalapeño salsa sauce, smashed new potatoes, and steamed vegetables.​

Dessert
Lime tart with lemon and basil drizzle

 

DAY THREE
Breakfast
Cream cheese, avocado, and bacon served on a freshly toasted bagel.​

Lunch
Grilled fish served with chilli mango salsa on a bed of white rice, chopped salad with spinach, lettuce, and rocket.​

Dinner
Beef steaks marinated in red wine and garlic, served with gratin potatoes and Provençal vegetables.​

Dessert
Trio of chocolate truffles rolled in candied ginger, coconut, and cocoa nibs