Captain "T" and Chef Rebecca

Crew Profiles: 
Areas Sailed: Bahamas, Croatia, Leeward Islands, Thailand, Windward Islands

Rebecca and Theunis met while sailing in Croatia five years ago and have been inseparable since. From the Mediterranean to Thailand and now the Caribbean their adventure continues. Together, they make an excellent team - relaxed and hospitable, adventurous, yet responsible. Come aboard where they are always willing and ready to share their love of water sports, passion for good cooking (and great food in general) and endless fun aquatic adventures. Join them and get ready to walk away with some amazing stories to share and unforgettable memories within nature's little secret.

Captain
Born and raised on the western cape of South Africa, Theunis started sailing with his father at a young age and immediately fell in love with the ocean. The son of a Navy man, his childhood weekends were filled with regattas, fishing tournaments and fixing up their family boat. He set sail when he was just 18 and has since gained experience on many different vessels from motor yachts, sailing yachts, racing yachts and even tall ships. He's sailed all around the world from his birthplace in South Africa, the sensational Seychelles to the cold shores of Canada, the sunny Caribbean, tropical Thailand and the mythical Mediterranean islands.

Growing up on the ocean, naturally Theunis (T) developed a passion for all types of water sports. As a watersports coordinator and certified PADI Dive Master/Instructor Theunis leads his guests through endless aquatic adventures with patience and unparalleled ease. Theunis prides himself on offering an unforgettable oceanic experience. He strives to educate and foster a deeper ocean connection specifically tailored to each and every guest.

First Mate/Chef
Rebecca grew up in the suburbs of Chicago right in the heart of the Midwest. She's a University of Illinois Business School grad with an extensive background in marketing and customer service in areas of Hospitality and Food Marketing.

Growing up in the Chicago food scene, Rebecca was a foodie by nature. Her eclectic pallet along with a passion for traveling led to the inspiration of most of her dishes. From the taste of American Home Comfort Food to Mexican Street Fares, Spanish Tapas and French inspired cooking. With a focus on fresh, local and sustainable products her dishes are sure to please and are specifically catered to your preferences.

Sample Menu

Breakfast

Smoked Salmon Eggs Benedict 

Spinach, Bacon and Feta Frittata 

Blueberry Banana Chocolate Chip Pancakes

Bacon, Brie and Roquette Mini Quiche

Crème Brule French Toast with Fresh Strawberries and Blackberries 

Continental Breakfast including – eggs to order, bacon/sausage, toast, assortment of fresh fruits

Note: Assorted Juices, French Press Coffee, Fruit Smoothies, Fresh Fruits, Assorted Baked Goods and Yogurt and Granola always available upon request

Salads

Strawberry, Mandarin Kale Salad with a Lemon Poppy Seed Dressing

Grilled Thai Beef Salad with a Cilantro Garlic Dressing

Crab and Avocado Salad Tower with a Tarragon Lemon Dressing

Chicken, Bacon, Avocado Chopped Salad with a Creamy Buttermilk Ranch Dressing

Waldorf Chicken Salad with a Blue Cheese Dressing

Beet and Goat Cheese Terrine Salad served over Crunchy Kale and Arugula  

Lunch

Sesame Seared Tuna with a Mandarin, Beet Salad Tower with a Ginger Lime Vinaigrette

Pork Belly Sliders served with an apple slaw and a crunchy Asian salad

Steak and Chicken Kebabs, Greek Salad and Homemade Tzatziki 

Beef Barbacoa Tacos with Fresh Assorted Salsas, Guacamole and Mexican Street Corn Dip and Chips

Mango Chutney Sticky Chicken with a Jicama Coleslaw, Broccoli Raisin Salad and Cornbread 

Deconstructed California Crab Roll served with Edamame and Nori Crisps

Hors d'oeuvre

Tuna Tartare and Tuna Poke Napoleon

Mini Samosas (Beef or Lobster Curry) with a Sweet Chili Dipping Sauce 

Baked Brie en Croute served with a Raspberry Bourbon Pecan Dressing

Fresh Summer Rolls with a Spicy Peanut Dipping Sauce 

Seared Scallops served over a Pea Puree with Fresh Shoots and a Cumin Foam

Smoked Salmon Blinis with Lemon Black Pepper Crème Fraiche, Dill and Black Caviar

Entrée

Pork Tenderloin Stuffed with Apples, Brie & Prosciutto served with Fried Polenta and Kale Arugula Lemon Salad 

Seared Duck Breast with a Sweet Corn Puree, Blackberry Sauce and Duck Crackling 

Herb Crusted Lamb Chops served over Creamy Garlic Pap and Pomegranate Honey Roasted Carrots

Spicy BBQ Mahi Mahi Filet with a Yellow Pepper Cilantro Pesto, Mini Potato Annas and salad wedge

Beef Tenderloin Filet topped with Sautéed Shrimp served with Garlic Mashed Potatoes and Blanched Southern Green Beans

BBQ Sesame Salmon Filet served over Parmesan Roasted Asparagus and Radicchios with Long-Grain Rice

Dessert

Mini Pavlova Fresh Crème and Berries with Strawberry Puree

Blueberry Croissant Puff 

Salted Caramel Popcorn Cupcakes 

Deep Dish Chocolate Chip Cookie served with Vanilla Ice Cream

Banana Spring Rolls with a Chili Chocolate Sauce and Ice Cream 

Strawberry Passion Panna Cotta

Mille Feuille with Vanilla Pastry Cream and Fresh Fruit