Captain Jacob and Chef Christina

Crew Profiles: 
Originally from Chicago, Jacob moved to the west coast in 2010 where he discovered his love for sailing. A single day trip in San Diego had him hooked and pretty soon he was renting his own boats to take out and eventually purchasing his first sailboat in 2014. In 2017 after spending several years sailing the coast of California and Mexico he quit his job as a hospitality manager and decided to pursue a full-time career on the water. 

Over the last two years Jacob has spent the summers in the Med working charters for everyone from honeymoon couples to giant flotillas of nearly 200 yachts! In the most recent off season he moved to Australia to sail charters in New South Wales for the summer down under. When it warmed up in the north he returned to sail California and Mexico once again along with the Abacos islands in the Bahamas. 

Always pursuing additional knowledge, Jacob has spent his time gaining experience on vessels ranging from 25 ft race boats to 85 ft luxury cruisers. Whether it's a mono hull or catamaran; big or small; as long as it's sailing the ocean blue it's the right boat.


Born and raised in an Italian family on Staten Island, food has always been an important part of Christina’s life.

Christina graduated from Saint Johns University with a Masters in Special Education. After a few years in the NY education system she felt she was settling for something that she did well and enjoyed yet wasn’t truly fulfilled. Soon enough she made the decision to get away from it all, away from that which was comfortable and familiar and embarked on her first solo trip, to South Africa, where she realized that connecting with others through food was what made her happy.

She believes that there is so much love in a homemade meal and what better way to enjoy it than with great wine and good company. Unexpected events, call it serendipitous, led Christina to the sea where she has worked two seasons in the Mediterranean, in Greece, Croatia and Montenegro, doing what she loves every day in a gorgeous setting. 

As a chef, she keeps her meals as healthy and tasty as possible, she uses the best ingredients available, with a variety of herbs and spices giving guests an amazing culinary experience. 

Hop onboard Alladora and be assured that Jacob and Christina will give you the best vacation of your lives.

ALLADORA SAMPLE MENU

BREAKFAST

French toast casserole with a side of fresh berries. As a brunch option this would be served with cornflake fried chicken & paprika/siracha maple syrup. 

English breakfast with scrambled eggs and bacon, served with a side of toast and fresh fruit 

Yogurt oat bowls. Served with choice of almond or peanut butter, fresh fruit(berries), banana, chia/ flax seed and drizzled with local honey

Blueberry almond or lemon ricotta pancakes.  Side of protein (sausage or bacon) and sliced oranges and grapefruit. 

Baked eggs with sausage, sage and buffalo mozzarella cheese accompanied with a side of fresh pastries and fresh fruit.

Avocado toast with an over easy egg served with a smoked salmon tartine with fresh dill, red onion, and capers.

Breakfast is served with your choice of tea, coffee, juices and fresh fruit. Bloody Mary’s and Mimosas on request!

LUNCH

Fish Tacos, usually white fish (depending on availability). Choice of flour or corn tortillas. Seasoned fish, finely chopped cabbage, with a fresh mango salsa and fresh cilantro. Served with aside of Guacamole and chips or a side of rice and black beans.

Quinoa Eggplant Salad. Grilled eggplant served over a bed of quinoa with arugula, red onion, roasted walnuts, and cranberries, drizzled with a balsamic glazed and evoo.

Korean Beef Quesadillas. Ground beef marinated and sautéed (I like half pork, have beef mix). Flour tortillas filled with choice of Korean beef and Mozzarella or just Beef. Served with side of fresh lime, cilantro and sliced avocado and choice of grain, white rice, brown rice, quinoa or barley.

Mediterranean lamb (if available) Burger. Choice to be prepared with pork/beef ground mix or any choice of ground meat or as Veggie burger. Served on a whole grain bun with homemade Tzatziki sauce, fresh cucumber, red onion, Greek feta, and mixed lettuce. Served with a side of sweet potato wedges.

Pesto Pasta. Bow-tie pasta with fresh cherry tomatoes, red onion, black olives, fresh basil, mozzarella balls (optional) and mixed with a pesto- sauce. Served at room temperature. Side of pita bread and roasted peppers. *Can add garlic flank steak or any choice of meat/fish protein for a heartier option.

Sausage and Peppers. Can make a one-pan option with onions, peppers, fennel, and sausage. Side of rolls or Italian bread for option to make sandwiches. Served with cauliflower steaks, and side salad.

Moroccan chickpea salad with cucumber mint yogurt sauce and side grilled chicken skewers. Served with a side of naan/pita bread 

Seared Tuna Poke bowls served over coconut rice. 

A refreshing selection of cold beers, wine, soft drinks, water or cocktails will be served with lunch.

APPETIZER

Prosciutto, fresh fig (melon if unavailable), fresh basil and burrata drizzled with honey served on crostini.

Buffalo chicken dip served with tortillas, celery, carrots, cauliflower + broccoli.

Mini Banh Mi bites with cucumber, cilantro, mayonnaise, carrot, pickled onion, pancetta, hoisin sauce and sprinkled with sesame seeds. 

Mini crab cakes with garlic and chive sauce 

Maple and walnut crusted brie served with multigrain bread and fresh blueberries. 

Prosciutto wrapped Dates served with fresh mozzarella and balsamic glaze 

DINNER

Homemade Italian Sauce with Gnocchi. Freshly made marinara sauced served over gnocchi pasta and fresh basil. Served with a side of Italian bread/or garlic bread option and a side of fresh mozzarella and tomato salad.

Oven roasted whole chicken, served with fresh rosemary, thyme and lemon. Roasted baby potatoes or sweet potatoes and side salad, broccoli, or rice.

Grilled/Roasted Vegetables served over Balsamic Barely. Variety of different Vegetables (Eggplant, peppers, Brussel Sprouts, zucchini) served with a side salad and garlic pesto baguette. For a meat protein option can add grilled chicken.

Tagliatelle with pancetta and wild mushrooms complimented with a side of roasted cauliflower steaks.

Oven roasted lamb chops drizzled with mint garlic olive oil served side of roasted Dijon brussel sprouts a and side of rustic mashed potatoes. 

Roasted beer chicken with caramelized onions, rosemary and thyme served with roasted baby potatoes and a side salad. 

Beef fillet served with side of fried onions, garlic tomatoes and hassle-back potatoes. 

Roasted pork tenderloin served over a bed of string beans and golden potatoes. A side of arugula salad with golden raisins, parmesan, grilled onion, and honey lemon dressing. 

Orange glazed salmon with fennel served over wild rice with roasted parmesan asparagus.  

Enjoy your meal with a glass of wine, water, a cocktail or a beverage of your choice

DESSERT

Individual key lime pies served chilled.

Homemade warm chocolate chip cookie ice cream sandwich.

Frozen strawberry yogurt pie

Tiramisu parfaits

Spiced apple tart or apple crumble

Cinnamon roll cake 

Macadamia Grilled pineapple served with a coconut whipped cream

Pumpkin pound cake with cinnamon spiced glazed