Gyrfalcon

Crew Profile

Captain Syl
Syl was truly blessed to grow up on the shores of the Northumberland Strait on Canada’s Atlantic Coast, where life revolves around the sea. As a child, he developed a deep passion for sailing, spending nine consecutive summers at his local sailing school. He liked racing dinghies, but more than anything, he simply loved to sail.

For Syl, the salty Atlantic air awakens a sixth sense, and sailing has always been the answer to many of life’s questions. After a successful career as an entrepreneur and seeing his boys off to college, Sylvio charted a new course in life and transitioned into professional yachting. Armed with his RYA Yachtmaster Certification and other essential qualifications, he embarked on this new journey and has never looked back.

Syl is a kind and generous captain who engages with his guests with a calm and relaxed demeanor. He excels at creating customized charter experiences, collaborating closely with his guests to bring their dream itineraries to life. Whether it’s cruising to a secluded beach, exploring must-see island spots, or anything in between, Sylvio ensures every moment is unforgettable.



Chef Helen
Born and raised near Los Angeles in a family with a rich culinary heritage, Helen started cooking in her grandmother's kitchen at a very young age. She learned about butchery, organic gardening, and American Southwest ancestral cooking.

Family vacations consisted of camping, boating, and deep-sea fishing in Baja California, where she would catch and prepare fresh seafood for large groups of family and friends.

Helen graduated from Le Cordon Bleu French Cooking School in 2007 and continued to fine-tune her craft as a chef at Passages Malibu Addiction Treatment Center and as a chef for top NFL players at their training institute in Irvine, CA. She has prepared food for many high-profile clients and for the most discriminating palates in private estates, corporations, and clubs.

She was the Executive Chef at the Los Angeles International Airport Private Lounges, overseeing the Delta Club, Virgin Atlantic First Class, and the award-winning ("Skytrax Lounge of the Year") Star Alliance Lounge. She also served as Executive Chef at the American Express Centurion Lounge at Miami International Airport, where she worked alongside celebrity chef Michelle Bernstein.

Helen eventually combined her passions for cooking and being at sea by working as a professional yacht chef. She has worked on many yachts, cooking in various parts of the world, inspired by the adventure, the guests, the locale, and unique culinary finds. She loves what she does, and it shows.


Third Mate Liz Beal
Growing up in North Carolina, Liz's was drawn to water and adventure from an early age—it was hard to pull her out of the water on family trips filled with boating and beaching, and summers as a white water canoe guide and camp counselor. After graduating from college in 2009, Liz developed a plan around a dream and moved to the Virgin Islands. 

Liz honed her skills through a mosaic of opportunities in the watersports industry including scuba diving, sailing, and owning/operating a kayaking, paddleboarding, snorkeling, and hiking tour guide business on St. John, USVI. After 14 years of experience creating meaningful, fun, and safe adventures for all types of travelers, she still feels such gratitude for the opportunity to facilitate special moments and recognizes the sacredness and joy inherent in exploring a new place or learning a new skill. 

Fueled by black coffee and bad jokes, Liz is excited and motivated to work with a high caliber team and use her skills and experience to build the best charter experience possible. 






** GYRFALCON has their own preference sheet. Please request from CA. **

Sample Menu

DAY BREAK
Fresh local fruit plate and a variety of fresh baked muffins and pastries

Vegan overnight oats with honey and chia

Granola and breakfast cereal bar with Greek yogurt

Bacon and Sausage

Eggs and omelets cooked to order

Toast and variety of jam 

Rotating Specials:

Crispy Potato pancakes with applesauce and chive sour cream dipping sauces 

Waffles w/ topping bar, fruit compotes, fresh whipped cream 

Sausage and Sweet Potato hash

Crab Cake Eggs Benedict 

Bagel and Lox plate, red onion, tomato, capers

Avocado toast with tomato, feta, olive oil, herbs

Blueberry pancakes with lemon curd 

MIDDAY 
Citrus Marinated grilled chicken Caesar salad, tomato, cucumber, house made cilantro Caesar dressing, fresh made crouton, shaved Parmesan

Blackened Wahoo fish tacos, tangy Cabbage Slaw, mango salsa. Charro black beans, chips and salsa

Tuna poke Noodle Salad, bacon wrapped shrimp and glazed pineapple skewers

Grilled Steak Caprese Salad, with pesto and balsamic drizzle. Grilled crostini 

Teriyaki Baked Salmon, chilled spinach and farro salad with berry vinaigrette and toasted pecans

Grilled Shrimp salad, mixed greens, sliced red onion, baby heirloom tomatoes, crispy bacon, capers, maple Dijon vinaigrette. Garlic toast points

Gourmet Beef Sliders, Grilled Chicken Sausages with peppers and onions. Seasoned baked potato wedges, fresh garden salad 

HORS D'EOURVES
Charcuterie board, assorted cheeses, nuts, fruits, and jams

Hummus and Whipped Ricotta Served with Mediterranean pickled veg, Fresh crudite and warm pita 

Mini lump Blue Crab Cakes with remoulade dipping sauce

Fresh Shrimp and Vegetarian Spring Rolls with hoisin and peanut dipping sauces 

Baked Brie and Caramelized onion fig jam, herbed puff pastry. Fresh Crudite and Assorted crackers

Sausage and Fontina stuffed baby portobello mushrooms with pesto ranch dipping sauce

Salmon and goat cheese tartlets, micro greens, spicy Sriracha crema 

Flatbread with Fig, Manchego, Arugula, Balsamic Glaze, Walnut

MAIN
Chicken picata, tomato herb linguine, sauteed yellow squash

Miso baked Cod, coconut ginger basmati rice, charred baby bok Choi with sesame oil 

Barbecue pork ribs, truffle Mac and cheese, roasted broccolini

Caribbean style fried red snapper, purple cauliflower mash, garlic green beans, fresh pico de gallo 

Chicken parmesan with marinara house, zucchini ricotta involtini, and roasted brussel sprouts with balsamic and onion 

Seared garlic butter scallop and shrimp duo, mushroom risotto, prosciutto wrapped haricot verts 

Surf and turf of Filet Mignon and butter poached lobster tail, red potato mash, glazed baby rainbow carrots, red wine reduction sauce

DESSERTS
Salted Caramel Brownie a la Mode, vanilla ice cream, brownie crisp 

Lemon cake with blueberry coulis and fresh made whipped cream

Creme Brulee with fresh berries 

Flourless chocolate cake with raspberry sauce and vanilla ice cream 

Key Lime domed cheesecake, white chocolate sauce, graham cracker crumble 

Godiva Bananas Foster - Caramelized banana, chocolate ice cream, Rum butter sauce, Godiva Chocolate Liqueur 

More Locations Details

Summer Operations
Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (BVI)