Captain Conor and Chef Taylor
Conor Dugan and Taylor Esposito bring a strong sailing background, adventurous spirits and professional service background to the Virgin Islands charter industry.
Conor was born and raised in a small shore town in New Jersey, racing Optis, Lasers and 420s at a young age. His love of sailing progressed into his high-school years; he and his family moved to Wilmington, North Carolina, where he worked summers teaching youth sailing. After a summer spent living aboard a 50' catamaran in the Grenadines, Conor knew that sailing would be a part of his life forever. His passion for sailing continued high-school and into college, he spent his summers on Bald Head Island, NC, teaching sailing aboard J80s on the challenging waters of the Cape Fear River. Soon after graduating from UNC Charlotte, Conor decided to move to the US Virgin Islands to pursue a career as a licensed captain, running day charter catamarans out of the Westin and the Ritz-Carlton, before joining Great Adventure.
Taylor was born and raised in Upstate New York. Growing up, she spent summers on the rivers among the 1000 Islands, Old Forge Lake in the Adirondacks, and on the beaches of North Carolina. After high school, she chose a route of independence: she moved to Hawaii, learned how to surf and fell in love with the island life. Living for four years on Maui, she developed a passion for a more natural lifestyle. Her time abroad in Thailand, Indonesia, and Central and South America taught Taylor about different flavors and ingredients, which continue to inspire her cooking. Her culinary instincts are illustrated in her creative style, using healthy, colorful ingredients that taste amazing and leave her guests feeling great. Taylor's love for sailing has reached new heights in the Virgin Islands; working as crew aboard day charter sailing catamarans, teaching sailing aboard Hobie 16s in the St. John National park, and spending time on the water with Conor has shaped Taylor into a well seasoned sailor.
Conor and Taylor combine their love for sailing and being on the water with a strong sense of adventure and attention to detail. They have amassed a wealth of worldly knowledge and skills that they use to create unforgettable vacation experiences that will leave their guests with new perspectives and life-long memories.
Bacon, egg & cheese Monkey Bread with a lemon dijon drizzle.
Traditional Eggs Benedict with homemade hollandaise, served with crispy rosemary sweet potato wedges.
French toast casserole with a cinnamon pecan streusel.
Huevos rancheros on crunchy tostadas with eggs over easy, topped with avocado salsa verde, sliced tomatoes, fresh cilantro and cotija cheese.
Tropical Acai bowl with fresh fruit, vanilla granola, and shredded coconut. Served with warm cinnamon banana bread.
Toasted ciabatta topped with fresh guacamole, poached eggs, feta, and a honey balsamic glaze.
Fresh local Mahi served on top of a warm corn tortilla with red cabbage, sliced avocado and pineapple salsa, drizzled with honey sriracha mayo. Served with baked parmesan green beans.
Warm quinoa served with lemon garlic shrimp, sauteed kale, edamame and zucchini. Topped with a creamy avocado cilantro sauce.
Traditional Chicken Roti.
Hawaiian style Poké bowl with diced tuna, mango and avocado served over white rice.
Caribbean pulled pork buttercup lettuce wraps with sweet potato fries.
Crispy coconut shrimp served with a mango chutney.
Fresh tropical ceviche with homemade guacamole.
Whole wheat pizza with goat cheese, honey caramelized onions, smashed blueberry. Topped with arugula.
Grape tomato, mozzarella, and basil skewers with a honey balsamic glaze.
Mini vegetable wraps with a creamy peanut butter hummus.
Creamy asiago farro with wilted garlic spinach and pan seared scallops.
Macadamia crusted Mahi with a lemon caper beurre blanc sauce. Served with couscous and asparagus.
Shrimp and handmade gnocchi with a rich garlic parmesan sauce.
Grilled salmon served atop whole wheat rice and asparagus, topped with a sweet thai chili glaze.
Filet Mignon grilled to preference. Served with hearty risotto, broccolini, and a creamy red wine mushroom sauce.
Fresh hand rolled sushi.
Mini key lime pies.
Momma Espo’s homemade chocolate chip cookies.
French Coconut Macaroons with a pineapple spiced rum filling.
Maple nut fudge with crunchy walnuts.
Lava cake topped with fresh raspberries and chocolate drizzle.