Captain Ron and Chef Roberta

Crew Profiles: 

Captain Roy has spent his entire life on the water working in the maritime industry, from building boats to captaining yachts and racing sailboats. Roy was born and raised on the East coast, where he gained his love of sailing from his Dad going up and down the Hudson River. Roy then felt the pull of the West coast and decided to attend University of Washington, where he earned an Electrical Engineering degree. He spent his early career working in corporate America, but quickly decided being on the water and providing guests memorable experiences was his calling. After getting his 100 ton license, the now Captain Roy, started his own successful whale watching business in the San Juan islands, of the Pacific Northwest.. He then expanded the business to include a marine adventure camp and Inn also in the San Juan islands. On a trip with friends, Roy and his family were introduced to the Virgin Islands many years ago, and it was love at first sight. Within a year, Captain Roy and his young family moved to the Virgin Islands and he focused on providing guests day charters throughout the 60+ islands and cays of the Virgin Islands. Based on much encouragement and feedback from many of his guests, Captain Roy and his partner Ann launched Suite Life Yachting onboard a 92' luxury motor yacht. Captain Roy holds his U.S. Coast Guard 200 ton captain's license and is pleased to take you safely yachting throughout the Virgin lslands. As a resident of the Virgin Islands for almost 20 years, Roy is able to provide a truly "local" experience from introducing guests to many of the infamous locals to the treasured "off the grid" destinations few know about. Welcome Aboard!

Roberta holds a degree in Culinary Arts and Management and graduated cum laude as a certified chef. She is also a United States Coast Guard-certified captain. She was born in Washington State and grew up swimming and skiing and enjoying the seafood of the Great Northwest. She has owned and operated a restaurant called "The Pantry", a wholesale muffin business, American Maid Muffins, and a catering business named "Ashore and Afloat". 
Roberta takes pride in serving her guests only the best. An award winning chef, and legend in the Islands, Roberta has been cooking aboard yachts for decades in the Virgin Islands!

 

CHEF ROBERTA'S SAMPLE MENU 

Breakfast

  • Cinnamon Toast Muffins & Eggs Cordon Bleu
  • Apple Nut Muffin & Pesto Prosciutto Omelet
  • Raspberry Almond Muffin & Vegetable Frittata
  • Blueberry Muffin & Lobster Benedict
  • Grand Marnier French Toast, Angel Biscuits, Sausage gravy and Corn Beef Hash

Lunch

  • Phyllo Triangles w/ Mango Chutney, Caribbean Chicken Salad in a pineapple boat
  • Pecan Encrusted Salmon Fingers w/ Spinach Salad, Soft Bread Sticks
  • Hearts of Palm & Avocado Salad with Crab Bisque
  • Caribbean Chicken & Pineapple Salad
  • Grilled Mediterranean Shrimp Kababs
  • Caribbean Cobb Salad with Grilled Ginger Chicken w/ a peanut sauce

Hors D'Oevres:

  • Marinated Asparagus wrapped in Prosciutto
  • Tomato and Prawn Salad with Avocado Salsa and Tomato Dressing
  • Marinated Shrimp w/ Snow Peas
  • Seared Foie Gras with Red Onions Marmalade, Caramelized Figs and Pan Toast
  • Poached Lobster w/ a Sauce Verte

Dinner

  • Conch Salad & Cuban bread, Grilled Ginger Garlic Yellow Fin Tuna w/ Tropical Fruit Salsa, Saffron Rice w/Black Bean Relish
  • Grouper Chowder & Butter Horn Rolls, Veal Picatta on a bed of Lemon Chive, Pasta with a ring of Julienne Squash and Carrots
  • Pecan encrusted Goat Cheese on a bed of mixed Baby Greens w/ Champagne Dressing, Clover Leaf Potato Rolls, Herb Roasted Chicken and Baked Shallots with a Caper Sauce, Thyme Sliced Sweet Potato, Spinach Soufflé
  • Red Oak leaf Salad w/ Roasted Garlic Vinaigrette, Sourdough Baguettes, Succulent Leg of Lamb w/ Guava Glaze, Scalloped Potatoes & Caramelized Walnuts and Green Beans
  • European Salad w/ Dill Chive Dressing, Rye Rolls, Fillet of Beef Tenderloin w/ Crab Stuffing, wrapped with Leeks and a ribbon of Bernaise sauce, Rosemary Red Bliss Potatoes Asparagus Bundles w/ Beurre Blanc Sauce
  • Citrus Papaya Salad, Oatmeal Rolls, Swordfish Aux Pouive w/ Crab Cakes, Scalloped Eggplants and New Potatoes & Thyme
  • Cream of Broccoli Soup & Honey Wheat Rolls Honey Roasted Pork Tenderloin, Potato fans, Zucchini Mouse
  • Eurpoean Salad w/ Dill Chive Dressing, Rye Rolls, Fillet of Beef Tenderloin w/ Crab Stuffing, wrapped with Leeks and a ribbon of Bernaise sauce, Rosemary Red Bliss Potatoes Asparagus Bundles w/ Beurre Blanc Sauce
  • Citrus Papaya Salad, Oatmeal Rolls, Swordfish Aux Pouive w/ Crab Cakes, Scalloped Eggplants and New Potatoes & Thyme

Dessert

  • Sour Cream Apricot Cake w/ white chocolate frosting
  • Key Lime Pie
  • White Chocolate Mousse with a Raspberry Brandy Sauce
  • Banana Cream Tart w/ Soft Ginger Snaps
  • White Chocolate and Berry Cheesecake
  • Blueberries Brulee