Barefeet Retreat

Crew Profile

Ryan Hayes
Ryan was born and raised in the southernmost tip of Africa & was immediately drawn to the ocean. Having grown up catching lobster before school, then surfing each afternoon, it seemed only natural that he would pursue a sea centric career. After completing his Yacht Master Ocean certification in 2015, Ryan began sailing professionally along the East African coast. He’s got a bounty of stories to share from his extensive cruising around Mozambique, Tanzania, Mauritius & the Seychelles.

Ryan later moved to the Mediterranean, where he spent 5 years there establishing himself as a reputable captain within the charter industry. His sails & passages have taken him over 4,000m across the Atlantic & Indian Oceans, through the beautiful islands of French Polynesian and over the treacherous water of the Southern Ocean before he started calling the Virgin Islands home in 2021.

Abrye Redecker
Chef from April-July
Returning for her fourth year aboard, Bree, our Florida gal, has a lifetime of passionate hosting experience and has always been a natural in the kitchen. After 9 years working in advertising strategy, Bree pivoted from her NYC desk job in ’17 & found new bliss working as a chef on the sea. She’s spent the last 4 years hosting charters at sea, programming wellness retreats on land, and sharing her skills as a host instructor for Quarterdeck’s host & skipper academy in Croatia. Entertaining is Bree’s forte and she finds it such a privilege to nourish her guests with mindfully curated meal plans using only the freshest and most wholesome ingredients.


Paula Milovac
Chef from November-March
Paula's upbringing in Gothenburg, Sweden, was steeped in the world of food and culinary arts. Her father's profession as a skilled chef and her mother's
unwavering passion for baking created the perfect environment for her culinary journey to unfold. This journey commenced at the age of 14 when Paula secured her first job at a local French café in Gothenburg. Through this experience, she embarked on a trajectory that led her to incredible
destinations, where she encountered remarkable individuals and gained invaluable insights. It was during these travels that Paula also became acquainted with the captivating yachting industry.

In 2017, Paula sought admission to the Quarterdeck Host/Chef Academy. Fast forward seven seasons in the Mediterranean and Caribbean, and she has cultivated an impressive mastery of both cooking and presentation. Herextensive tenure in the service industry is evident in her adeptness at delivering exceptional service with finesse. Paula's distinctive approach contributes profoundly to the triumph and enjoyment of each charter. Her innate warmth and nurturing demeanor create an atmosphere akin to being welcomed into one's grandmother's home—a sentiment that's difficult to resist. Paula’s allure is hard to overlook, and her track record of accomplishments speaks for itself.

Sample Menu

Sample Menu by Chef Paula

Voted 2023 Culinary Competition - Overall Winner at VIPCA USVI Yacht Show

Day 1

Welcome charcuterie board, sandwiches & cocktails

Pan roasted sea bass, seared scallops, pancetta, fried parsnip, parsnip purée & browned butter

Deconstructed lemon cheesecake, lemon curd, lemon drops, caramel crumbles & fresh berries

Day 2

Avocado toast on sourdough bread, sunny side up egg, feta cheese, chili flakes, red onion, tomato & sriracha mayo

Pecan crusted salmon, quinoa, lemon marinated fennel & red onion, lemon caviar & honey mustard

Bruschetta 3 different ways (classic, pesto/burrata & fig/nuts)

Surf & Turf; beef tenderloin, lobster, mashed potato, caramelized shallots, peas, & champagne sauce

Pistachio creme brûlée, pistachio cream, berries & crushed nuts

Day 3

Bagel spread, a buffet of various things to build your own bagels

Smoked pulled pork taco, BBQ-sauce, corn, feta, jalapeños & fresh cilantro

Mediterranean mezze platter

Chorizo crusted halibut, pea puré, yogurt & dill sauce, peas, herb oil, fresh dill & carrots

Key lime pie with Italian meringue

Day 4

Eggs Benedict with Canadian bacon, served with fluffy hollandaise sauce & parmesan crusted potatoes

NY Strip steak sandwich, chimichurri, Swiss cheese, arugula, crispy onion & tomato

Ban Bao with panic fried cod, cucumber, pickled red onion, cucumber, spicy mayo, crushed peanuts & fresh cilantro

Chicken Ballotine, herb cream cheese, roasted potatoes & red bell peppers, shallots, smoked red bell pepper purée & fresh parsley

Panna cotta, lime mousse, chocolate soil, cocoa meringues & orange gel

Day 5

Brioche French toast with lemon mascarpone creme, fresh berries

Asian noodle salad, seared sesame tuna, hoisin & peanut sauce, crushed peanuts, wasabi mayo & cilantro

Mahi ceviche with avocado, cucumber, red onion, lime & cilantro

Slow cooked short ribs with cauliflower purée, red wine reduction, garlic roasted carrots & parsley

Tiramisu á la Barefoot Retreat with Kahlúa & Amaretto

Day 6

”American breakfast spread”, pancakes, scrambled eggs, bacon & hash browns

Classic Caesar salad, grilled chicken, parmesan, crispy bacon & croutons

Quesadillas with guacamole, salsa & sour cream

Italian red sauce pasta, salsiccia, pancetta, ricotta, pine nuts & fresh basil

Triple chocolate cake; brownie, dark chocolate mousse, whipped white chocolate ganache & poached red currant

Day 7

Huevos rancheros; chorizo, black beans, avocado, tomato, sour cream, fried egg & cilantro

Crispy crab cakes with russet potatoes, remoulade sauce, kale salad with lemon vinaigrette, red onion, radish & parmesan

Vietnamese spring rolls; shrimp, avocado, cucumber, carrot, cashews, cilantro & Asian inspired peanut sauce

Parmesan crusted pork chops with garlic & parmesan roasted brussels sprouts & potato, red wine sauce

Apple & cardamom dessert with caramel panna cotta, candied apples & oat crumble

Day 8

Croissant; scrambled eggs, pastrami, cheese, arugula, cherry tomatoes & Dijon aioli

*Breakfast: served with juice, coffee or tea of your choice, a local fruit platter and fresh baked pastries

**This menu serves as a sample and can be tailored to your preferences. Additionally, I accommodate dietary needs such as vegan, vegetarian, gluten-free, and other allergies and/or tolerances

~ 

Sample Menu by Bree

- DAY 1 -

Welcome platter & cocktails

Swordfish skewers over garlic mashed potatoes, served with green beans

Brownies topped with cream and  chopped hazelnuts

- DAY 2 -

Coconut crusted grend toast & Bacon
Fruit platter & fresh pastry
Overnight oats topped with fruit

Seared tuna poke bowl with white  rice  and colorful chopped vegetables

Burrata over greens with grilled peaches & garlic toast crusts

Greek Salad & dip platter starter
Greek style chicken gyros, homemade tzatziki, lemon potatoes, medley of grilled zucchini, eggplant & peppers

- DAY 3 -

Bagel & lox platter with scrambled eggs
Fruit platter & fresh pastry
Greek yogurt parfait with granola

BBQ pulled pork sandwiches, served with a zesty pineapple slaw, baked beans & corn on the cob

Lemon ricotta bread, assorted fruits & coffee service

Risotto topped with creamy gorgonzola sauce & roasted butternut squash

Fresh fruit, cream and chocolate parfait

- DAY 4 -

Zucchini and goat cheese frittata served  with sausage patties
Fruit platter & fresh pastry
Chia seed pudding topped with fruit

Zesty Vietnamese chicken salad over mixed veggies and rice noodles

Loaded nachos topped with pulled pork & homemade guacamole

Assorted bruchetta platter
Dijon crusted salmon served over a salad medley with wild rice, arugula & apple

- DAY 5 -

Sweet potato, veggie and chorizo hash topped with fried eggs
Fruit platter & fresh pastry
Smoothie bowls

Veggie curry served with basmati rice & meat/potato samosas

Asian spring rolls & dipping sauce

Chicken thigh pad thai with a mix of glass noodles and zucchini noodles

Mini apple pie pockets served with fresh cream

- DAY 6 -

English breakfast with baked  beans, sausage, bacon, fried eggs & toas
Fruit platter & fresh pastry
Overnight oats with chia & topped with fruit

Mexican burrito bowls served over quinoa with veggies, pickled onions & sauteed purple cabbage

Freshly baked banana bread & coffee service

Homemade caesar salad
Veggie loaded italian sausage lasagna served with garlic bread topped with parmesan crisps

- DAY 7 - 

Zucchini & corn fritters topped with avo and  crumbled feta & bacon
Fruit platter & fresh pastry
Peanut butter protein smoothie bowl

Steak salad with mixed greens, blue cheese, pears & candied walnuts

Assorted pizza flatbreads

Lemon, white  wine and  caper white fish served with homemade mac & cheese & sauteed broccolini

Berry topped mini cheesecake

More Locations Details

Summer Operations
Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (BVI)