A3

Crew Profile

MEET YOUR CREW:
CAPTAIN: JAKE DYER
CHEF: MAIA GIFFORD

Born and raised in New Jersey, I discovered my passion for sailing at an early age. My journey led me to Southern Methodist University in Dallas, Texas, where I studied Mathematics and Finance. During a transformative semester abroad in Switzerland, I seized the opportunity to travel extensively throughout Europe, deepening my love for adventure.

After realizing my heart belonged at sea, I moved to South Africa to earn my Captain's license. My maritime career took me to the Mediterranean, where I enjoyed a thrilling season sailing picturesque coastlines and the beautiful Virgin Islands where I have worked as a freelance captain.

In addition to my sailing experience, I’ve served as an EMT and a lifeguard, prioritizing safety and preparedness in all my endeavors. I also worked as a sailing coach, sharing my knowledge and enthusiasm with aspiring sailors.

Most recently, I became a Dive Master in Honduras, further enriching my skills both above and below the water. When I’m not sailing or diving, I love kitesurfing, always on the lookout for the next adventure.

Now based in the British Virgin Islands, I’m excited to share my passion for sailing with guests, offering unforgettable charter experiences filled with exploration, relaxation, and the breathtaking beauty of the open sea.


Maia grew up in a small town north of Boston, Massachusetts in a family of entertainers. Whether it was hosting extended family for Christmas Eve dinner, gathering neighbors to watch sports events, or welcoming friends for a homemade brunch, something was always going on at the Gifford house. Any good party is never complete without the food and Maia was taught from a young age that homemade is always best. Her parents ignited a desire to learn to make anything from scratch and to try to replicate favorite dishes from trips abroad.

After graduating from Worcester Polytechnic Institute with an Environmental Engineering degree, Maia hoped for something more than the typical 9-5 desk job that her degree promised and decided to take some time off to explore the world. While searching for a way to affordably travel Europe for the summer, Maia stumbled upon a position as a yacht chef. This job combined her love for cooking and entertaining with her desire for adventure and spontaneity. What was meant to be one summer has now turned into three years of working charters in the Mediterranean, Caribbean, and French Polynesia. In each new location Maia has learned new skills from locals and fellow yacht chefs that she’s excited to bring to you on charter.

Jake and Maia met the summer of 2023, both working together for the same yacht company in Croatia. They became fast friends after a week trip to Albania with mutual friends that same summer. This fun active duo forward to hosting you onboard their spacious and beautiful yacht A3!
Join them for a journey where the horizon is just the beginning!

Sample Menu

BREAKFAST

All breakfasts served with fresh fruit, coffee, tea, and juice

Eggs Benedict

with crispy bacon and homemade browned butter hollandaise

Shakshuka

topped with crumbled feta and avocado, served with crusty bread for dipping

Avocado Toast

served on fresh sourdough with hot honey and a fried egg, topped with pickled red onions

Crispy Zucchini Fritters

topped with garlic labneh, smoked salmon, and a poached egg

Breakfast Burritos

 filled with roasted sweet potatoes, black beans, chorizo, avocado, and cheesy scrambled eggs

Blueberry Lemon Ricotta Pancakes

 accompanied by crispy bacon and scrambled eggs

Croque Madame

toasted brioche filled with bechamel, gouda, and ham, broiled and topped with a fried egg

LUNCH

Local Ahi Tuna Poke Bowls

with sushi rice, wakame seaweed salad, shredded carrots, cucumbers, mango, and pickled ginger, topped with a sriracha aioli

Chopped Kale Caesar Salad

with homemade Caesar dressing, topped with blackened chicken

Summer Flank Steak Salad

with grilled corn, cherry tomatoes, red onion, avocado, crispy potatoes, and a creamy cilantro lime dressing

Blackened Mahi Mahi Tacos

served in corn tortillas with mango pineapple salsa and a cilantro lime crema

Cold Peanut Noodle Salad

with ribbons of cucumber, carrots, and cabbage, homemade peanut sauce, topped with sweet chili prawns

Homemade Falafel Bowls

with quinoa tabbouleh, roasted sweet potatoes, avocado, beet hummus, and a lemon tahini drizzle

BBQ Pulled Pork Sliders

served on toasted buns with an Asian slaw and accompanied by crispy potato wedges and Caesar salad

HAPPY HOUR BITES

Grazing board of local and imported meats and cheeses accompanied by an assortment jams, fruits, and crackers

Sweet and savory pastries including one with zucchini, goat cheese, and honey and another with fig jam, brie, and pistachios

Classic shrimp cocktail with homemade cocktail sauce

Toasted French bread topped with a medley of tomatoes, garlic, basil, and balsamic vinegar

Homemade crab cakes with a tangy remoulade sauce

Vietnamese summer rolls filled with shrimp or tofu and an assortment of fresh vegetables accompanied by peanut and sweet chili sauces

Baked brie topped with chopped pistachios and honey, served with toasted bread

Crostini topped with thinly sliced steak, caramelized onions, and  herbed cream cheese

DINNER

Seared Mahi Mahi

with a vanilla rum sauce, coconut rice, and tropical vegetables

Crispy Skin Red Snapper

over creamy whipped sweet potatoes with stir fried maple soy carrots and zucchini

Miso Glazed Sea Bass

with forbidden black rice and grilled bok choy, over a mango lime beurre blanc

Steak au Poivre

seared NY strip steak with homemade peppercorn sauce, served over parsnip purée, with grilled asparagus

Brazilian Moqueca

sea bass, prawns, and mussels poached in a coconut, tomato, and lime broth, served over cilantro lime rice, accompanied by Pão de Queijo (Brazilian cheese bread)

Blackened Salmon

over creamy parmesan risotto with a fresh mango pineapple salsa

Surf ‘n Turf

seared filet mignon topped with a creamy Cajun shrimp sauce served with crispy roast potatoes and grilled haricot vert

DESSERT

Individual Lemon Tarts

a tangy lemon curd tart topped with fresh berries

Chocolate Mousse

topped with freshly whipped cream and chocolate shavings

Coconut Ice Cream Bars

a toasted coconut crust topped with homemade coconut ice cream and finished with a chocolate magic shell

Classic Crème Brûlée

creamy vanilla custard topped with caramelized sugar

Lime Posset

a tangy and creamy lime custard, topped with toasted coconut

Fresh Fruit Salad

with honey lime dressing

Ice Cream Sandwiches

homemade chocolate chip cookies, filled with vanilla ice cream and rolled in rainbow sprinkles

More Locations Details

Summer Operations
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)