Mahasattva

Crew Profile

MEET YOUR CREW:
The captains will be on rotations
Captain: Riley Morrison - Feb, March, April, Aug, Sept, Oct
Ryan Hayes - Nov, Dec, Jan, May, June, July
Chef: Glen Massey
Stewardess: Jessica Wells


Riley grew up in Nova Scotia, surrounded by the Atlantic Ocean. Spending time outdoors was a large part of his childhood and was where he got his first taste of life on the water.
After graduating from university, he completed his 200ton Captain's license and has been working at sea ever since. He’s been employed as a captain for the past six years and has completed over 70 charters. Riley has sailed throughout the Caribbean, the Mediterranean, around South Africa, across the Atlantic, and the coast of England and Ireland. He’s experienced on a multitude of sailing yachts, high-performance racing yachts, large motor yachts, and sailing super yachts. Riley will make sure you have a safe and memorable time onboard!

Meet Captain Ryan, a seasoned mariner, born and raised in Southern Africa, where his love for the ocean was nurtured from a young age. Growing up, he spent his mornings catching lobster and riding the waves as a surfer and kitesurfer before heading to school. After completing his Yachtmaster Ocean certification, he set sail on an epic journey through the Indian Ocean, exploring the vibrant coastlines of Madagascar, Mozambique, Seychelles, and Mauritius. He then established himself as a respected charter captain in the Mediterranean, sharing his expertise and stories with guests from around the world.
In 2021, Captain Ryan made the Virgin Islands his new home, drawn by the crystal-clear waters and warm Caribbean hospitality. With over 100 charters under his belt, spanning an impressive 40,000+ miles sailed, he's now eager to share his passion for the ocean with you on Mahasattva ensuring an unforgettable adventure that exceeds your expectations.


Chef Glen is a South African culinary artist with a decade of experience in the hospitality industry. Originally a mixologist and restaurant manager, his passion for flavor led him to pursue formal training at the Super Yacht Culinary Academy.
In 2024, Chef Glen further honed his skills at the École Ducasse Paris Campus, a world-renowned institution. This prestigious culinary school equipped him with advanced techniques and a deeper understanding of global cuisine.
Known for his fresh, light, and locally-inspired dishes, Chef Glen believes in bringing a sense of place to every meal. However, his culinary repertoire extends far beyond regional fare. He enjoys the challenge of creating diverse menus and loves the personal touch of working on a yacht.


Jessica grew up on the wild and beautiful Vancouver Island in Canada, where her love for nature and the ocean was fostered through hiking adventures and endless hours spent in the water. After years in the service industry and a life-changing solo trip to Central America, she discovered diving and committed herself to exploring the ocean, community work, and environmental care.
For the past six years, Jessica has worked as a dive instructor in the Caribbean and Mexico, with the last two years in the British Virgin Islands, earning her Elite 100 status from PADI in 2023.
During her time in Mexico , she worked as a hostess on the diving live-aboard Belle Amie, where she provided exceptional service to guests while managing all aspects of interior duties, assisting with diving operations, and ensuring safety on trips to the Revillagigedo Archipelago. In 2024, she joined the yachting industry, completing an Atlantic crossing on a 62ft Sunreef from the BVI to Naples, Italy. She led the team in provisioning and made significant contributions to cooking, cleaning, and watch duties during the 34-day, 4000 NM journey, which solidified her desire to work on sailboats. With over 2000 dives ranging from Caribbean reefs to deep Pacific dives with sharks and oceanic manta rays, Jessica is passionate about curating personalized, memorable experiences and is dedicated to sharing the beauty of the Caribbean islands, both above and below the water.

Sample Menu

CHEF GLEN'S SAMPLE MENU

Breakfast

Continental served everyday accompanied by seasonal fruits, yoghurt

Pancakes

Yoghourt pancakes, maple chantilly cream, banana, crispy bacon, pecan nut 

side of scrambled egg

Avo smash

Hummus, avo, feta, fresh herbs, fried egg, crispy bacon

Shakshuka

Spiced tomato, red pepper poached egg, fresh herbs, labne, flatbread

Potato Rosti

bacon, spinach, kalamata olives, blistered tomatoes, scrambled egg, tzatziki

Home cured salmon

Coffee Cure, everything cream cheese. house dill pickle

Eggs Benedict

Homemade english muffin, hollandaise, poached egg, pork belly

Omelette

Kimchi, aged cheddar, furikake

Superfood smoothie Bowl

banana, berries, almond, coconut milk, chia, raw cacao, lions mane, vegan protein powder

Lunch

Seared Tuna salad

Sesame crusted seared tuna, crispy rice noodles,peanuts, cucumber, herbs and a vietnamese dressing

Caesar Salad

Homemade croutons, yoghourt marinated chicken, pickled onion, walnuts, apple homemade dressing

Burgers

Homemade patty, balsamic onion marmalade, grilled tomatoes, buffalo mozzarella, pesto

Watermelon salad

Pulled pork Taco

slow cooked pork in a traditional Mexican style adobo, pineapple slaw, lime crema, pickled onion 

Served with street style elote

Crab Roll

Lump crab,herb butter, white slaw, mango gel, grilled brioche and homemade old Bay Crisps

Baby calamari 

Grilled calamari, Israeli cucumber salad, muhammara and flatbread

Moules - Frites

White wine, Pancetta, leaks served with double fried fries and homemade aioli

Appetisers

Tomatoes and Burrata salad

Marinated tomatoes, burrata, fresh herbs, toasted almond, tomato vinaigrette 

Baked Pears

Camembert, confit duck, truffle, honey, walnuts

Ceviche

fresh local fish,charred lime, celery, onion, ginger, garlic served with tortilla chips

Beef tartare 

Classic beef tartare, fresh herbs, cured egg yolk, toast

Lobster

Butter poached lobster, kimchi pot sticker, elderflower and fennel fumet

Sweet pea and Pork bao

Coconut pea puree, pork belly and coconut sambal served on a steamed bao

Chamomile cured fish

Chamomile, lime, pickled cucumber, homemade chilli crisp, ginger

Mains

Beef tenderloin

Truffled pomme puree, root veg, port jus

 Shrimp Carbonara

Homemade pasta, guanciale, shrimp, peas, pecorino

Chicken “Blanquette" 

Pine Nut and ricotta stuffed chicken breast, sherry cream, mushrooms with a warm salad of haricots verts

Saffron Risotto

Seared Scallops served over a bed of creamy butternut and saffron risotto, herb oil

Herb Crusted Lamb

Cauliflower puree, pomme dauphine, herb oil, olive caramel, jus

Seabass

Grilled sea bass, zucchini puree, charred sweet peppers, salsa Verde and spiced couscous

Crispy Duck

Cherry jus, polenta cake gratin, maple glazed carrot, and charred orange

Dessert

Poached pears

Red wine poach, home-made ice cream,olive oil, sea salt, ginger crumble

Lemon polenta cake

Mandarin mascarpone and candied mandarins

Cherry and black pepper tiramisu 

Cherry gel, dark chocolate, cognac, diplomat cream

Churros

Cardamom and cinnamon and sugar w/ salted chocolate ganache 

Passion fruit and Tart

White chocolate, shortcrust pastry, french meringue, vanilla

Millefeuille 

Ruff puff, white chocolate cream, raspberry's chipotle gel, pistachio 

Rum Baba

Pate a baba, Caribbean spiced Chantilly, black cardamom and Kaffir syrup, local rum

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)