Captain Kirk Robinson
Expert Charter Captain | Yacht-master Certified
Captain Kirk Robinson is a seasoned mariner with over 22 years of professional charter experience in the Caribbean, bringing unparalleled expertise and a warm, welcoming personality to every voyage. Having worked with the same owners across three different yachts, Kirk is now the proud captain of the brand-new Lagoon Seventy8, Jan’s Feline, where he continues to deliver exceptional experiences tailored to families, friends, and avid
adventurers alike.

Professional Journey
Kirk’s love for the water began in his early 20s, but his career started on land as a professional soccer player, representing his home country of Antigua in the United States, England, and South America. This discipline and drive translated seamlessly into a successful sailing career. Kirk began as an Engineer with Sun-sail, working in Antigua and the British Virgin Islands, before earning his prestigious Yacht-master Certification. Over the years, he has captained numerous yachts, most recently helming the highly successful charter vessel Jan’s FeLion. His intimate knowledge of the Caribbean’s intricate islands and hidden gems ensure every charter is uniquely crafted and unforgettable.

Charter Experience
Captain Kirk is known for his calm demeanor, focus on safety, and unmatched dedication to his guests. An avid fisherman, he often adds an extra touch to the journey by catching fresh seafood for dinner. His ability to connect with people has resulted in 90% repeat guests or referrals, with many families and groups returning specifically to sail under his guidance. Kirk’s kid-friendly approach makes Jan’s FeLion the perfect choice for families looking to
create lifelong memories.

Passions Beyond Sailing
When not at sea, Kirk’s competitive spirit and love for adventure continue to shine. As a soccer legend in Antigua, his legacy on the field is as impressive as his reputation on the water. Whether tailoring itineraries to discover hidden Caribbean treasures or sharing stories of his sporting days, Captain Kirk creates a unique and personal experience for every guest.

About the Lagoon Seventy8
The Jan’s Feline offers a new level of luxury and comfort, perfectly matched to Captain Kirk’s expertise. With his leadership and the yacht’s state-of-the-art design, guests are sure to enjoy smooth sailing, personalized service, and an unforgettable journey through the Caribbean.

Chef Loïc Doan Jausoro
Michelin-Trained / Private Chef
Chef Loïc Doan Jausoro brings a wealth of experience and creativity to the Lagoon Seventy8, Jan’s FeLion. At 25 years old, he has built an impressive culinary career, including training at Spain’s top culinary school and working in Michelin-starred restaurants across the globe. With two successful charter seasons aboard the previous Jan’s FeLion(Lagoon 64), Loïc has already proven his ability to deliver exceptional dining experiences
that delight and impress.

Culinary Journey
Born and raised in the Canary Islands, Loïc’s love for the sea and passion for cooking were inspired by his coastal upbringing and extensive travels to culinary hubs such as Indonesia, Vietnam, Norway, Thailand, Sweden, Austria, and France. After earning his degree in
Gastronomic Sciences and Culinary Arts from the prestigious Basque Culinary Center, he refined his craft at renowned establishments, including:
- Frantzén Restaurant (Stockholm) – Three Michelin stars, specializing in Nordic cuisine with Japanese techniques.
- Nub Restaurante (Tenerife) – Michelin-starred Italian cuisine using Canary Islands ingredients.
- Topa Sukalderia (San Sebastián) – Latin-Basque grill, awarded a Bib Gourmand.
- Atempo by Jordi Cruz (Barcelona) – Michelin-starred Mediterranean fine dining.
Loïc’s experience also includes working as a private chef in the South of France, where he crafted Mediterranean-inspired menus for villa guests and staff, showcasing his adaptability to intimate, high-end settings.

Signature Style
Chef Loïc specializes in blending international flavors with fresh, local ingredients to create dishes that are both visually stunning and delicious. With a strong foundation in Spanish cuisine and a flair for creativity, he tailors every menu to meet the preferences and expectations of his guests aboard Jan’s Feline. His ability to personalize the dining experience and create unforgettable meals has made him an invaluable part of the team.

Beyond the Kitchen
Loïc’s connection to the sea extends far beyond his culinary expertise. An avid surfer, spearfisher, and diver, he feels right at home in a maritime environment. His love for travel and exploration inspires his cooking and enhances the onboard experience. Additionally, his passion for photography and videography reflects his artistic sensibilities and adds a creative touch to life aboard the yacht.

About the Lagoon Seventy8
With Chef Loïc’s culinary artistry, combined with his experience aboard the previous Jan’s FeLion (Lagoon 64), guests can look forward to an elevated dining experience on the new Lagoon Seventy8. Together with the yacht’s luxurious amenities, Loïc ensures that every journey through the Caribbean is as memorable as it is delicious.

Stewardess Coty Fernandez
After completing formal education, she pursued a two-year study in textile design. However, realizing it wasn't her true passion, she embarked on a journey to explore her interests. During her travels in Mexico, she fell in love with its marine life, prompting her to venture into a career at sea. Since then, working on the ocean has become her enduring passion. She began her maritime career in Mexico at Puerto Aventuras with a charter company. She served as a stewardess, welcoming guests, preparing beverages, and attending to their needs. Additionally, she provided support to the chefs and captains by preparing appetizers and guiding snorkeling excursions. Subsequently, she ventured to the Mediterranean, where she worked on a private yacht for several months. In this role, she took on multiple responsibilities as a chef, stewardess, and assistant to the captain. Her duties included preparing breakfasts and appetizers, maintaining cleanliness in common areas and cabins, and assisting outside the vessel with tasks such as anchoring and port-related duties. Following this enriching experience, she moved to the Caribbean, specifically the British Virgin Islands, to continue her seafaring journey.

Deckhand Chloe Waddicor
Chloe grew up in England with a deep love for the sea, which has shaped both her life and career. She has skippered solo around the Mediterranean, gaining invaluable experience and confidence on the water, and previously worked as a rigger and in yacht maintenance, building a strong technical foundation and a genuine respect for well-kept boats.

Now based in the BVI, she is a qualified watersports instructor who truly lives for the ocean. Whether out on the water, snorkelling, or exploring new anchorages, she is happiest when immersed in the marine world and sharing that passion with others. She loves discovering new places and experiences and brings that same sense of adventure into everything she does.

Chatty, bubbly, and approachable, she enjoys connecting with people, creating great experiences, and making time on the water both fun and memorable.

JAN’S  FELINE  CHARTER  MENU

All breakfasts will consist of various products which are: Eggs, Fruits, Breads and Pastries, Cold Cuts and Cheeses, Pastries, Juices, Dairy Products, Cereals, Hot Drinks, Jams and Spreads. 
To avoid waste, the Eggs will be taken to order with toppings of your choice.  
The Eggs offered (2 Eggs): Hard-boiled / Fried / Poached / Omelette / Scrambled 
Toppings: Tomato / Ham / Cheese / Onion / Herbs / Bacon x2 / Salmon / Caviar / Truffle 

BREAKFAST
Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Fruit Plate Baguette Brioche  Ham  Brie  Waffle  Salad  Raw vegetables	Fruit Plate Wholemeal Bread Focaccia Sausage Emmental Pancakes  Salad  Raw vegetables	Fruit Plate Baguette Crescent Salmon  Brie  Lemon Cake Salad  Raw vegetables	Fruit Plate Wholemeal Bread Chocolate Bread Ham  Emmental Pancake  Salad  Raw vegetables	Fruit Plate Baguette Bagels Sausage  Brie  Marble Cake Salad  Raw vegetables	Fruit Plate Wholemeal Bread Brioche  Salmon Emmental PanaCotta  Salad  Raw vegetables	Fruit Plate Baguette Focaccia  Ham  Brie  Banana Cake Salad  Raw vegetables

This Table is Simplified. The arguments and composition of each dish will be communicated on the Menu of the Day dedicated to Guests. 

	LUNCH	AMUSE BOUCHE	DINNER
Monday	- Feline Caesar Salad - Crème Brûlée Sweet Spices	- Crispy Fish Pillow, Caviar - Cinnamon Churros	- Gravlax Salmon, Two-Tone Vinaigrette - Peach of the Day, Creamy Pea - Exotic Fruit Pavlova
Tuesday	- Salmon Burger, Potatoes - Iced Fruit Soup	- Brick of Prawns with Basil, Mayonnaise Honey Curry - Lightened Rice Pudding Vanilla	- Chorizo Waffle, Beef Tartare - Duck Breast, Sweet Potato Variation - Like a Chocolate Butter Bread
Wednesday	- Burrata Tomato, Pistachio Pesto - White Eaten Chef's Coconut	- Lobster Accras, Creole Citrus Sauce - Chocolate Banana Cabbage	- SUSHI Evening - Fruit Carpaccio, Spicy Honey
Thursday	- Quinoa Salad, Octopus with Herbs - Creol French Toast Dessert	- Mini Crispy Chicken Burger - Exotic Coconut Tartlet	- Vegetable Yogurt, Crispy Shrimp - Beef Fillet, Truffle Potato Cappuccino -    Exotic Trompe L'Oeil Egg
Friday	- Caribbean Fish Tartare - Gourmet Profiteroles	- Lobster samosa, Guacamole - Pistachio Cookie	- Fish Carpaccio, Ginger Emulsion - Lobster in 2 cookings, vegetable tagliatelle - Lime Trompe l'oeil
Saturday	- Club Sandwich Chicken Truffle, Chips Maison - Fresh Fruit Salad, Basil Siphon	- Fish Opera with Lemon Butter, Caviar - Lemon Meringue Lollipop	- PIZZA Evening - Red Fruits Tiramisu, Speculoos
Sunday	- Pasta with Pesto, Iberian Ham - BVI Floating Islands	- Beef Truffle Cromesqui, Cream Cheese Sauce - Chocolate Fleur de Sel Biscuit	- Lobster Ravioli, Vanilla Bisque - Scallops and Creamy Risotto - Sweet Forest, Basil, Lime