Relentless 60

Crew Profile

Captain Dan Shivone (Rotational)
Captain Dan’s passion for the water started at an early age along the coast of Delaware. He truly developed his skills after moving to Wrightsville Beach, North Carolina, where he learned to read the wind and the water for both surfing and sailing. He obtained his Captain’s license in North Carolina in 2008 and quickly began guiding on the water and sharing his love of nature and the sea. After sailing from North Carolina to the Bahamas on his personal boat, he found his way to the Virgin Islands. He now has over 8 years experience sailing the US and British Virgin Islands on myriad boats. Dan focuses on curating a custom itinerary based on his knowledge of the local waters and the guests requests. Most importantly, he wants everyone to feel safe, relaxed and at home while on vacation.

Chef Renata Himiona
Renata, born and raised in coastal northern New Zealand, has always been close to nature and the water. Seeing her mother’s passion for food and garden-to-table cooking from a young age, she experienced the joy that surrounds a beautifully prepared family meal.
Moving to Europe in her mid-twenties, Renata spent time living in London and Amsterdam, relishing the chance to travel, taste and cook during holidays from her corporate job. It was in Europe that she fell in love with sailing, and decided to take the leap to combine her passions of cooking and being on the water. She completed her Day Skipper certification, and after formalizing her culinary skills, began hosting charters in Croatia and Greece. Following a busy summer in the Mediterranean, she realized her dream of crossing the Atlantic Ocean by sail, managing the provisioning and cooking for the nine people onboard.
Renata loves learning new culinary skills and recently completed the Yacht Chef course at Ashburton Culinary School.
Renata’s favorite dishes include a mix of Middle Eastern, Mediterranean, and European, all influenced by the classic New Zealand cuisine she grew up with. In saying that, she is always excited to discover new flavors, spices and cooking styles, and loves to try new things. She enjoys exploring local food markets to find new and exotic ingredients, and looks forward to sharing these discoveries with you in the Virgin Islands.
Renata can’t wait to welcome you aboard Relentless to experience the beautiful Virgin Islands, and to create memories of a lifetime!
Qualifications:
• Yacht Chef Certificate - Ashburton Culinary Academy, UK (2023)
• Intermediate Cookery Course - The Avenue Cookery School, London (2022)
• Cooking Basics & French Cooking Techniques - Cook Your Life, Amsterdam (2020)
• Food Safety Level Two - The Avenue Cookery School, London (2020)
• RYA Day Skipper
• STCW & ENG1


Stewardess Haley Bovino
Haley, your third crew member aboard Relentless, developed a connection to the ocean from growing up along the beaches of New Jersey. Her journey into the world of yachting began as a teenager after embarking on a memorable catamaran trip in the BVIs. From the captivating sunsets and snorkeling adventures to the exceptional crew who hosted her, Haley knew this was an experience she wanted to recreate for others seeking the perfect week in the islands. After completing her marketing degree in Dallas, her unwavering passion for the yachting industry led her to pivot her career path to work on board catamarans.
Known for her upbeat personality, Haley enjoys connecting and sharing the beauty of the islands with each guest. She hopes to curate unforgettable experiences with each charter, ensuring every moment aboard is nothing short of hospitable, relaxing, and adventurous.


The crew aboard Relentless is excited to welcome guests aboard for another exciting season in the clear blue waters of the Virgin Islands! From visiting the famous beaches and beach bars, to exploring the secret spots that only locals know about, the team is here to cater to guests’ every need providing them with a relaxing vacation, and a lifetime of memories.

Sample Menu

BREAKFAST

 Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Fresh Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.

Shakshuka Skillet;

North Aftrican Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh herbs and Feta

Classic Eggs Benedict;

Canadian Bacon, Boat-made Herbed Biscuits,  Lemon Hollandaise

West Coast Salmon Hash;

Alaskan Wild Smoked Salmon New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado

 Grilled Grapefruit;

 Honey & Grand Marnier, Toasted Coconut, Bacon Chips

 Belgian Waffles;

 Vanilla Chantilly Whip, Warm Summer Berry Compote

Pain Perdue;

Boat-made Brioche French Toast,  Nutmeg & Passion Fruit Syrup

Dutch Babies;

German Style Pancakes with Lemon Mascarpone, Fresh Blueberries

Full American Breakfast

 Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato

Toast & Confiture

LUNCH

 Always followed by a cookie of the day!

Braised Beef Short Rib Sandwich;

Caramelized Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough

Thai Grilled Chicken Skewers;

 Spicey Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay

Bison Beef Sliders;

boat-made Challah Mini Buns, Aged Gouda, Casava Truffle Frîtes

Cochinita Pibil;

 Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn

 House Specialty Sushi Platter;

Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame

Polenta Crusted Chicken Breast;

Fennel Pollen,  Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp

Fusion Tuna Niçoise;

Sesame Seared Ahi Tuna, Poached Purple Potatoes & Long Beans, Miso Aioli, Wasabi Foam

 Mango Prosciutto Flatbread;

 Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette

HORS D'OEUVRES

 Happy hour delights paired with Julianna’s signature Cocktails!

 Phyllo Baked Brie;  Boat-made Crusty Baguette, Onion Confiture

Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip

Italian Charcuterie and Olive Board;  Boat-made Rosemary Focaccia

Fresh Catch Ceviche; Avocado and Roasted Salsa Roja

Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers

House Seasame Crackers; Beet Hummus, Olive Tapenade, Toasted Chickpeas

Chevre and Grapes;  Rolled in Pistachios and Gold Foil with Pomegranate Molasses

 Rainbow Salad Rolls;  Rice Wraps, Edible Flowers, Cashew Nuoc Nam

 Foie Gras; Pear pearls, Thyme Phyllo Pillows

DINNER

STARTERS

 Caribbean Spiney Lobster Carpaccio;

 Lemon Dill Infused Olive Oil, Pickled Shallots,  Hawaiian Black Salt

 Avocado Cucumber Vichyssoise;

Parmesan Tuille, Herb oil

Californian Vera Cruz;

With Lime Poached Shrimp, Creme Fraiche

Watermelon Feta Salad;

Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette

Tuna à la Tahïtienne;

Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar

Caribbean Cracked Conch Chowder;

Smoked Tomatoes, Sweet Corn Bisque, Dill Foam

Islands Curried Pumpkin Soup:

 Garam Masala Spiced with Coconut Cream & Papadum

 Melon Caprese Ensalata

Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls

MAIN COURSE

 Jamaican Jerk Pork Tenderloin Medallions;

Apple Glazed Red Cabbage, Pea Puree, Plantain Crisps, Orange Thyme Jus

 Five Spice Duck Magret;

Crispy skin, Passion Fruit Caramel, Polenta Cake, Scorched Bok Choy

Dukka Crusted Rack of Lamb;  

Cauliflower Mash, Labneh,  Pomegranate Molasses, Cilantro Mint Espuma

Prosciutto Wrapped Sous-vide Chicken Breast;

Boat-made Parsley Linguini, White Wine Parmesan Cream, Basil Tuilles

Hemp Heart Crusted Mahi Mahi;

Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuille

Sousvide Angus Beef Fillet Minion;

Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps

Sous-Vide Butter Poached Lobster Tail,

Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam

DESSERT

 Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel

Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse

 Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf

Espresso Martini Creme Brûlée, Chocolate Covered Coffee Beans

 Key Lime Semi-Fredo, Graham Cookie Crumble, Marshmallow Whip

Grenadian Chocolate Mousse “mud”, Eddible Almond “Dirt”, Fresh Flowers, Chocolate Rocks

Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream

Bon Appetit!