Captain Teddy and Chef Cynthia

Crew Profiles: 
CAPTAIN:
William "Teddy" Waldo has been sailing the waters of the BVI's since the early 1990s when he was three. He became a first mate at age 11 and completed his keel boat training at 16. He graduated High School as Valedictorian at 17 and attended both Middlebury College and Northern Arizona University but his passion for both the sea and the friendly culture and people of the British Virgin Islands brought him back to the Islands. He began his captaining career in early 2012 when he began work for a prominent BVI based charter company . He was able to exponentially expand both his sailing experience and practical knowledge of the Voyage boats by working in many different capacities for the company for over four years. When not on charter, Teddy worked with the maintenance team as well as did briefings for clients chartering vessels as bareboat captains. He currently has a 200 ton commercial license, is a PADI certified Advanced Open Water Diver and has completed his Marine Safety STCW 10 in addition to his training in First Aid and Security. 

While on charter, Teddy's easy going nature, patience and sense of balancing both safety, and fun allow guests to fully enjoy their vacation. His mastery of the boat systems makes guests feel at ease and his expert knowledge of the islands and their waters adds something special to each voyage. The eldest of five, Ted is excellent with children and enjoys opening their eyes to the wonders of the ocean. Whether guests enjoy lounging in a secluded bay, snorkeling a beautiful coral reef or a shipwreck, sailing fast on a beam reach, lazily traveling downwind or finding the best place to enjoy a cocktail, Teddy knows just how to help guests realize their ideal vacation. 


CHEF:
Cynthia Swan was born and raised on St. John, USVI and has always been passionate about sailing and all things related to the sea. She started her sailing career quite early and had competed in many international sailing regattas before graduating high school. She attended the Savannah College of Art and Design in Georgia, attaining a BA in Graphic Design. During college she worked in the service industry, fine tuning her culinary skills but her love of the sea lead her back to the water. She worked on several mega-yachts based in the Mediterranean combining her love of design and culinary skills with her first love, the sea. Her many years in the hospitality industry and a wonderful 'can do' positive attitude, made for an easy transition. Her bubbly personality, peerless social skills and depth of nautical knowledge made her invaluable.

Cynthia recently left the mega yacht world to move back to St. John. Her passion for food led her to train with a multitude of top notch chefs on the island, always with the goal of utilizing her skills on the sea. 

When Cynthia is not sailing , she can be found paddle boarding, fishing, surfing and just loving the ocean which has surrounded her all her life. She also continues to design and owns a graphic design business on St. John.

Sample Menu

BREAKFAST

-Lobster Eggs Benedict

-Classic Breakfast 

with cheddar scrambled eggs, sausage links and sweet potato hash

-Sweet or Savory Crepes

peanut better and banana or egg with prosciutto and mozzarella

-Coffee Cake + Banana Bread

-Spinach + Feta Quiche

 

LUNCH

-Chicken Avocado Salad 

with lettuce, tomato and onion on rosemary flatbread

-Mahi Fish Tacos 

with homeade guacamole and salsa topped with a green goddess dressing

-Roasted Red Pepper Hummus Mediterranean Salad 

with mixed greens, red onions, tomato, cucumber, feta, olives, and greek dressing with toasted pitas

-Grilled Salmon Filet Salad

with shrimp topped with a fennel and apple salad in a lemon vinaigrette

-Tuna Tartar Tower 

stacked with white rice, seaweed and a mango salsa topped with carrots and shallots

 

APPETIZERS

-Conch Ceviche with plantain tostones

-Charcuterie Board with local honey + chutney

-Oysters Rockefeller

-Mushroom + Corn Truffle Salsa with Ricotta Cheese and a Toasted Crostini

-Shrimp Tapas with Guacamole topped with a Mango Dressing

 

DINNER

-Roasted Chicken stuffed with Spinach, Brie and Onions 

over garlic mashed potatoes and sweet plantains

-Grilled Salmon with Homemade Pesto 

with a vegetable mediterranean pearl couscous

-Roasted Beef Tenderloin and Parmesan Risotto 

with steamed vegetables topped with a peppercorn sauce

-Grilled Mahi Filet

over white rice with a fresh pineapple + mango salsa

-Caribbean Chicken Curry 

on homemade onion flatbread with a mixed green salad

This menu is subject to change due to island restrcitions + seasonal products.