Reflections

Crew Profile

CAPTAIN HANNS SCHNEIDER
Hanns was born in Switzerland and brought up in the south of Spain by a German father and a Colombian mother. Fluent in German, Spanish, and English, his love for sailing began at an early age, working in his hometown of Sotogrande where he cared for, washed, and maintained boats during the summer holidays. At just 19, Hanns began his professional maritime career, taking his first job aboard a 62m motor yacht. Over the next four years, he traveled the Mediterranean, all while studying for his maritime licenses. By 2005, Hanns had earned his first captain’s position.

Since then Hanns worked as a Captain around both the Mediterranean and Caribbean, managing both sail and motor yachts. His passion for the sea has led him to complete six Atlantic crossings, including the renowned Cape to Rio Yacht Race in 2020.

As the captain of Reflections, Hanns brings a wealth of experience and a natural leadership style, ensuring his crew is professional, skilled, and ready to deliver unforgettable experiences. His easy-going personality, combined with a genuine enthusiasm for sailing, creates a warm and welcoming atmosphere for guests, where safety and comfort are always top priorities. Alongside his Chief Stewardess partner, he offers clients a seamless, luxury charter experience, ensuring that each voyage is as enjoyable as it is safe—from the first moment onboard to the journey’s end.

Captain Hanns has been onboard REFLECTIONS since September 2024.


CHIEF STEWARDESS ANNETTE FIELDER
Annette’s love for sailing began during a childhood trip on a Southern Germany lake, leading her to volunteer as an Optimist sailing teacher and earn her Coastal Skipper certificate at only 16 in the Baltic Sea.

In 2006, Annette embraced an opportunity to participate in the 32nd America’s Cup in Spain as part of the marketing team of “Team Shosholoza” driving their tender. Returning back to land and after eight years gaining hospitality and managerial experience in London, UK she returned to Sea in 2016 as a tender driver and deckhand in the Caribbean. However her culinary talent led her to transition into the galley, where she spent four rewarding years preparing exquisite meals on charter yachts up to 90 feet.

When in 2021 Annette’s path crossed with Captain Hanns, Annette shifted her focus to guest service and housekeeping, evolving into her current role as Chief Stewardess three years ago. Her extensive skill set includes silver service, fine dining, and mixology, all complemented by her genuine passion for serving others, flair and eye for detail. With her relaxing attitude and dedication to creating memorable experiences, Annette plays a vital role in ensuring that guests aboard MY Reflections enjoy an exceptional Charter.

Annette has been onboard REFLECTIONS since September 2024.


STEWARDESS CALLIE
Born and raised in South Africa and alongside diverse community and cultures is what sparked Callie's interest to experience all that world has to offer. Prior to yachting, Callie had experienced a more formal and corporate environment as a Finance Recruiter.

Throughout travelling her own country as well as the United Kingdom, Callie has been bitten by the travel bug. With there being a large presence of yachting in South Africa's coastal areas, this definitely made the transition from corporate to yachting a lot easier.

The active and fast paced nature of yachting suits Callie's busy mind and energy levels. Being new to the industry Callie is ready to make memories and give everyone the best service with a smile on board Reflections!

Callie joined the REFLECTIONS team in April 2024.


MATE ZITA SZANDRODI
Born and raised in Hungary, Zita grew up in a landlocked country but always felt drawn to the sea. After completing a B.Sc. in Biochemical Engineering, she moved to the Canary Islands, where roles in tourism and hospitality eventually led to discovering the world of yachting. This career perfectly combines her passion for the water, outdoor exploration, and global travel.

Outside of work, Zita is an outdoor enthusiast who thrives on adventure. Whether diving beneath the waves, surfing, kitesurfing, or wakeboarding on the water, or hiking, canyoning, or snowboarding in the mountains, she enjoys staying active and connecting with nature. Known for her professionalism and adaptability, she is a motivated crew member dedicated to delivering an exceptional experience onboard.


DECKHAND/ENGINEER JECS CAGAS
Jecs was born and raised in the Southern Part of the Philippines, Dipolog City. Philippines is known for Beautiful Beaches, Islands and Hospitable people. Jecs finished his school with a Bachelor in Science Information Technology in Philippines. Before joining the Yachting Industry, Jecs worked with one of the Biggest TV Network in the Philippines as a Photo / Videographer for 10 years traveling round the world where he discovered the beauty of Yachting.
In 2022 he joined the Yachting Industry and started his journey as a deckhand. Jecs has completed key training, including STCW, Powerboat Level 2, VPDSD, Open Water Diver, and has just finished the AEC 1-2 for engineering. Passionate about the water, he enjoys scuba diving, snorkeling, fishing, and other water sports.
With experience working on yachts, Jecs has developed skills in engine maintenance, deck operations, and guest service. Adaptable and dedicated, he is excited to return for another season, eager to create unforgettable experiences for guests and be part of a fantastic crew.


Jecs has been onboard REFLECTIONS since August 2024.


CHEF BRIAN KREMER
Born and raised in the heartland of Canada, Brian grew up playing hockey and going snowboarding in the Rocky Mountains. His first interest in cooking came at a young age when his mother got him to help prepare family meals in order to resolve his problem of being a picky eater.

He moved to Vancouver Island on the west coast to attend culinary school and to escape the freezing winters of Alberta. It was there he fell in love with the ocean, going surfing, sailing and going to the beach any chance he could. After completing schooling, he took off to Europe for a year and a half to cook and eat his way around the continent.

With a full belly and an empty wallet, he returned to Vancouver Island where he worked his way up the culinary ladder at some of the best restaurants in Victoria, BC. Brian joined yachting at the start of the year 2020 with the goal of combining his love for cooking, travel and the ocean and has not looked back since.

Brian has been onboard REFLECTIONS since 2023

Sample Menu

Chef Jaimey’s Sample Menu

BREAKFAST

Traditional or Smoked Salmon Eggs Benedict with Homemade Hollandaise Sauce served with skillet home-fries

Huevos Rancheros with Homemade Rancheros Sauce, Black Beans, Avocado and Fresh Salsa Served on a Cheesy Corn Tortilla

Quiche: Sausage, Mushroom, Spinach and Cheese

Baked French Toast Casserole served with Berry Compote Yogurt, Breakfast Sausages and Fresh Fruit

Toasted Everything Bagels Stacks with melted cheddar cheese, pesto, fried egg, fresh Spinach, sliced tomato and avocado

Breakfast Skillet - Fried Eggs baked on top of Sautéed Sweet Potatoes and Veggie Hash, Served with Sour Cream, Fresh Tomato Salsa

Breakfast Burritos with Chorizo Sausage, Spinach, Peppers and Onions served with Sour Cream and Salsa

All breakfast is served with fresh fruit platter, Homemade Granola and Daily Homemade Fresh Baked Goods, Tea, Coffee and Juice

Daily Homemade Baked Goods Include:

Apple Oatmeal Muffins, Blueberry Scones, Morning Glory Muffins, Cinnamon Buns, Baked Steal Cut Oatmeal, Banana Bread

LUNCH

Chef’s salad with Balsamic Marinated Grilled Chicken and Fresh Homemade Artesian Bread

Super Chop Salad topped with Grilled Salmon - Chopped Kale and

Spinach with Pumpkin Seeds, Sliced Orange, Red Onion and Feta Cheese with Quinoa Served with Multigrain Seeded Artesian Bread

Homemade Falafel with Tzatziki, Greek Salad and Warm Homemade Grilled Flatbread

Sesame Noodle Shrimp Bowl with Fresh Chopped Veggies and Homemade Peanut Vinaigrette

Grilled Flank Steak Hoisin Lettuce Wraps served with Jasmine Rice and Mixed Julian Vegetables

Grouper Fish Taco’s served with Cilantro Ginger Lime Slaw, Fresh Guacamole, Fresh Tomato Salsa and Crispy Corn Tortilla

Seared Tuna Niçoise Salad with Marinaded Baby Potatoes, Cherry Tomatoes, Blanched Green Beans, Red Onion, Kalamata Olives and House-made Italian Vinaigrette served with Fresh Homemade Focaccia

Cheese Burgers with Swiss Cheese, Sautéed Mushrooms and Fried Onions served with Parmesan Potato Fries and Garden Salad

APPETIZER (SUN DOWNERS!)

Fried Brie topped with Fig Preserves and Crispy Bacon served with warm crusty bread

Creamy Lemony Spinach and Artichoke Dip with Tortilla Chips

Greek Platter with Hummus, Tzatziki, Olive Tapenade, Warm Pita Bread and Crudité

Grilled Flatbread with Gruyere Cheese, Sautéed Onions and Steak topped with Chimichurri Sauce

Charcuterie Platter with mixed cheese, Olives and Cured Meats

Homemade Coconut Shrimp with Thai Sweet Chili Sauce

Chicken Satay with Homemade Peanut Sauce

Sausage Stuffed Balsamic Mushrooms Topped with Parmesan Cheese and Baked

STARTERS

Roasted beet, Fresh Mozzarella and Avocado Salad Topped with Cucumber and Lemon Salsa and Drizzled with Roasted Garlic Balsamic

Butternut Squash and Sweet Potato Soup with a dollop of Crème Fresh and Chives

Tuna Poke – Fresh Ahi Tuna marinated in sesame oil and soy sauce, served on a wonton with wasabi drizzle

Carnalized Onion and Brie Tart Topped with Fresh Arugula and Drizzled with Fig Glaze

Fresh Catch Citrus Ceviche served with crispy plantain chips

Roasted Cauliflower topped with Pumpkin Seeds, Dried Cherries and Green Goddess Drizzle

Coconut Curry Mussels Served with Crusty Bread

Grilled Pears and Arugula Wrapped in Prosciutto, Topped with Gorgonzola, Candied Pecans and Fig Vinaigrette 

DINNER

Marinated Grilled Lobster with Tomato Bacon Butter, Gouda Polenta and Spinach Basil Pesto served with Prosciutto Wrapped Green Beans

Coffee and Coco Rubbed Grilled Fillet with an Ancho Chili Sauce, roasted` asparagus and Salt and Vinegar Smashed Potatoes

Jerk Spiced and 24 Marinated Pork Tenderloin with Homemade Pineapple Chutney, sweet potato au gratin and Green Beans Sautéed with Cashews and Shallots

Red Wine Braised Beef Short Ribs with Cauliflower Puree, Roasted Fennel and Maple Roasted Brussel Sprouts

Portuguese Seafood Bouillabaisse – Mixed Seafood in a Seafood Tomato Broth Served with Warm Homemade Crusty Bread

Grilled Blackened Mahi Mahi Topped with Fresh Mango Salsa and Cilantro and Yellow Pepper Pesto and served with Toasted Almond Coconut Rice, Sautéed Snow Peas

Coconut Chicken or Shrimp Curry served with Jasmine Rice and Roasted Cauliflower and Broccoli

Roasted Vegetable Lasagna – Fresh Vegetable Bolognese and Ricotta Bechamel layered between Fresh Homemade Pasta and topped with Fresh Mozzarella and Parmesan. Served with Roasted Garlic Kale Caesar Salad and Homemade Garlic Knots

DESSERT

Warm Chocolate Fondant with Vanilla Ice Cream, Salted Caramel and Raspberry Sauce

New York Style Cheesecake topped with Mango, Strawberries and Blueberries

Rum Chocolate Ganache Pots

Fresh Homemade Key Lime Pie with Graham Cracker Crust and Meringue Topping

Poached Pears in Red Wine with Mascarpone Cream and Dark Chocolate Drizzle

Rum Fudge Pie

Lemon Berry Parfaits

Pana cotta topped with Fresh Berries and Raspberry and Passion Fruit Puree

Vanilla Cream Brule Torched to Perfection

Carrot Cake with Pineapple Cream Cheese Frosting and Pralines and Cream Ice Cream

More Locations Details

Summer Operations
Bahamas

Winter Operations
Bahamas