Maverick

Crew Profile

Tyrone LaRue
Bio, 2024
Captain
SY Maverick

Captain Tyrone La Rue, with over a decade of experience at sea, is renowned for his charismatic and energetic personality. As a world traveler, having explored the Pacific, Indian and Atlantic seas, he has most recently established his expertise in the Caribbean archipelago, dedicating the past five years to exploring the enchanting waters of the BVI. Holding an RYA Yachtmaster Ocean ticket and a PADI Dive Masters certificate, Tyrone is a qualified skipper with a passion for delivering exceptional charter experiences.

Known for his ability to create a fun and memorable atmosphere, Captain La Rue ensures the safety of all on board while orchestrating an unforgettable journey. With an unblemished track record as a skipper, he takes pride in providing a high-quality charter experience on the yacht Maverick. A highly organized team leader, Tyrone voluntarily lends a helping hand wherever needed, demonstrating his commitment to achieving the utmost satisfaction for everyone on board. Embark on a voyage with Captain Tyrone La Rue for an unparalleled maritime adventure filled with excitement, safety, and unparalleled hospitality.

Cris Flores
Bio, 2024
Chef
SY Maverick

With two decades of experience in the culinary industry, Cris is a seasoned chef and business owner known for her expertise in international cuisines. Specializing in Latin, Southern American, Mediterranean, Caribbean, and more, she brings a wealth of experience and leadership to the table.

Cris is dedicated to perpetual refinement, actively seeking and embracing diverse training methodologies from culinary experts worldwide, as part of her unwavering commitment to ongoing education in the culinary arts. Her dedication ensures that she stays ahead of culinary trends, offering guests innovative and cutting-edge dining experiences.

Adept at accommodating diverse dietary restrictions, Cris crafts menus that cater to allergies, specific dietary requirements, and personal preferences. Her commitment to excellence extends beyond the galley, as she goes above and beyond to exceed guest expectations. Passionate about providing exceptional service, Cris takes the time to understand each guest's preferences, working tirelessly to create bespoke menus that leave a lasting impression.

Luan Niemandt
Bio, 2024
Deck/Stew
SY Maverick

Luan is an enthusiastic and hardworking individual with a diverse skill set that brings immense value to any team. With a contagious smile and an outgoing personality, Luan is always ready to tackle new and exciting challenges.

Having spent a decade in the restaurant and service industry, Luan brings a wealth of experience, including roles as a bar manager, restaurant manager, and mixologist. The expertise extends to hotel and luxury villa management, showcasing a keen eye for hospitality and customer service.

Luan's true passion lies on the open waters. With extensive sailing experience and an in-depth knowledge of the BVI and Caribbean waters, he is well-versed in navigating the seas with finesse. As a deckhand/stew, Luan is not only equipped with the necessary yacht qualifications, including AIDA 3 Advanced Freediving certification, SSI Open Water Scuba Certification, STCW, ICC, and ENG1, but also possesses a genuine love for water sports and an active lifestyle.

Beyond the qualifications and skills, Luan embodies a spirit of curiosity and adventure. Always open to learning new skills and exploring the beauty of the Caribbean, he brings a dynamic energy to the yacht environment. Whether it's managing the deck or ensuring impeccable service on board, Luan is the perfect addition to create memorable and enjoyable experiences for both crew and guests alike.

Sample Menu

7 day Caribbean Charter Menu

 Day 1 -   Lunch

  Caribbean salt fish fritters, lemon verbena, romasco

   Cactus, chayote, green apple, baby spinach, walnut

  Dinner

  Smoked carrot, goat curd, sourced heritage tomatoes, granola

  Kurobuta pork belly, charred cauliflower, sour orange, yucca

  Mango parfait, white chocolate, raspberry, macadamia brittle

Day 2 -    Lunch

Organic chicken katzu, flatbreads, red cabbage, coconut

Chilled Asian teriyaki noodles, sesame, coriander

Dinner

Asparagus, tempura oyster, hen’s egg, parmesan custard

Steamed grouper, pancetta and clam broth, sweetcorn, tarragon vinaigrette

Coffee, buttermilk pudding, fennel, orange, whiskey  

Day 3 -   Lunch

        Ahi tuna poke bowl, sticky rice, edamame, lime  

       Som tam salad

     Dinner

       Hand dived scallops, celery, apple, pickled cucumber, shellfish broth

               Lamb rack, baby gem, anchovies, feta, sourdough

               Baked Christophine gratin

           Prickly pear and strawberry set jelly, basil crème, ginger biscotti

                                                           Day 4 -   Lunch

    Spinach, red onion, shitake, pine nut filo tart, 

  Buffalo mozzarella, capers, grilled broccolini, olive oil

Dinner

    White crab, king crab, cashews, plantain, spiced pineapple ketchup

    Red snapper, chorizo, chickpeas, pumpkin gnocchi, crème fraiche

 Pistachio, polenta, olive oil, sheep’s yoghurt, lemon curd, macaroon

Day 5 -    Lunch

               Baked egg plant caponata, basil, parmesan, rocket

                Pearl couscous, roasted veg, hazelnuts, lemon

         Dinner

    Pea and pancetta risotto, chickory, apple, baby leeks

   Cooper Island duck, leg bon-bon, bok choy, miso caramel, pickled kolrabi

     Spiced rhubarb, set custard, mandarin, Italian meringue

Day 6 -    Lunch

   Lobster soft shell tacos, iceberg lettuce, mango

                         Raw jicama slaw, avocado salad                               

   Dinner

     Roasted yams, callaloo, gorgonzola, pumpkin seed, watercress

   King mackerel, celeriac, black garlic, tapenade, breadfruit

   Salted, smoked dark chocolate, black cake, soursop sorbet

Day 7 -   Lunch

        Cracked conch ceviche, crispy squid, shrimps, lime aioli

            Long bean, kale, chipotle, mustard oil

Dinner

            Salt baked rainbow beets, pea panna cotta, blood orange

         Beef tenderloin, marrow fritter, burnt shallot, radicchio, cockles

            Peanut butter, caramelized pineapple, coconut, puff pastry

Breakfast options daily

Fresh fruit platter / cereal / fresh smoothies /squeezed juices / yoghurt / toast and jams

Cheese platter / breakfast salami / smoked fish platter /

American pancakes / crepes / French pastries /French toast

Eggs to order

Omelette / eggs royal / benedict / huevos rancheros

Poached haddock kedgeree, parsley, lemon

Full American / English breakfast

Daily chefs special

Snacks ….

Citrus cured salmon, crème fraiche, tapioca crisps

Organic chicken Satay, mint, dipping sauces

Burrata, basil, crispy pancetta, confit lemon

Steamed baby vegetables, olive oil, hummus, roast garlic

Tofu lettuce parcels, mango, ponzu, coriander

Teriyaki beef, edamame, lime yoghurt, shizu

More Locations Details

Summer Operations
Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (BVI)