Namastay

Crew Profile

Captain Alejandro Andrades
Captain Alejandro brings unparalleled expertise and a zest for adventure to your yachting experience. With
a comprehensive understanding of navigational intricacies across SE Florida, SW Florida, the Florida Keys,
Bahamas, Caribbean, New England, and the Eastern US, both inshore and offshore, rest assured your journey will be seamlessly guided.
Equipped with excellent engineering skills, extensive surface drive and jet experience, and exceptional
maneuvering abilities, he ensures optimal vessel performance and safety at all times. Beyond navigation,
Captain Alejandro’s passion for activities like running, snorkeling, fishing, and tennis adds an extra dimension of enjoyment to your voyage. Fluent in both Spanish and English, and semi-fluent in Italian and Portuguese, he fosters a welcoming and inclusive atmosphere onboard, complemented by his love for gourmet
cooking and socializing. Join Captain Alejandro for an unforgettable yachting experience where every
moment is tailored to exceed your expectations


First Mate – Blake Payne
Raised in Texas, Blake's upbringing revolved around lakes and water sports. His appreciation for the outdoors and a penchant for adventure led him into the world of yachting, where he embarked on a journey with unforeseen challenges. Now, aspiring to become a captain, Blake thrives on delivering unforgettable experiences for guests.


Chief Stewardess – Brooke Gaudry
Brooke Gaudry, based on Savannah, Georgia's southern coast, radiates a profound love for water activities and outdoor exploration. As a Chief Stewardess on luxury yachts, she effortlessly connects with guests, ensuring their every need is met with warmth and finesse. With a passion for travel and culinary delights, Brooke infuses each voyage with a blend of elegance and hospitality, leaving guests with unforgettable memories of their time at sea.

Chef - David Barboza
David Barboza With more than 10 years of land based experience, David has had a career dedicated to culinary excellence and professionalism. His extensive time in high end restaurants, transfers seamlessly to cooking aboard aboard yachts. A graduate of the prestigious Culinary Institute of America, David has opened and operated a number of high end restaurants in his time. David draws inspiration from global cuisines and enjoys focusing on high quality ingredients and techniques meant to highlight those same ingredients. He is well versed in many styles of cooking and enjoys working with guests to craft menus that are delicious, memorable, and beautiful. He is committed to utilizing his skills and talents to take care of guests at every moment of their charter experience.

Deck/Stew – Morgan Lowe
Originally from a small town in Washington, Morgan possesses a passion for the outdoors and enjoys exploring all that the Pacific Northwest has to offer, ranging from the mountains to the sea. Morgan spends her time engaging in activities such as hiking, rock climbing, various water sports, and snowboarding. During her upbringing, Morgan's summers were filled with camping near the water, fishing, biking, jet skiing, and wakeboarding. Morgan has a well-rounded background, having worked as a server, barista, bartender, kayak guide, and nanny. With a goal to blend travel with an active lifestyle, pursuing a career in yachting is the ideal path for Morgan, who looks forward to having you onboard.

Sample Menu

Day 1
Breakfast - Chia Pudding with Coconut Milk and Mango + Blueberry and Carrot Muffins
Lunch - Blackened Salmon, Fennel and Citrus Salad, Toasted Hazelnut
Dinner - 1st Root Vegetable Carpaccio, Kohlrabi & Turnip, Pickled Mustard Seed, Bitter Greens 
Salad, Honey & White Balsamic Vinaigrette
2nd Pan Roasted Pork Tenderloin - Squash and Mushroom Ragout, Almond & Herb Salsa
3rd Tiramisu – Homemade Ladyfingers, Mascarpone Sabayon, Cocoa Powder and Cinnamon

Day 2
Breakfast - Whole Grain Waffles or Pancakes, Warm Syrup and Bacon + Greek Yogurt with Berries 
Compote
Lunch - Grilled Chicken, Shaved Broccoli Salad with Feta, Hazelnut and Cherry Tomato
Dinner - 1st Melon & Prosciutto Salad, Fresh Ricotta, Castelvetrano Olive, Toasted Pine Nut and 
Lemon Oil
2nd Grilled Scallop - Warm White Bean Salad, Zucchini, Charred & Poached Radish, Pickled 
Pepper
3rd Cashew Panna Cotta – Lemon Curd and Blueberry Pavlova, Toasted Cashew

Day 3
Breakfast - Eggs Benedict, with Lump Crabmeat and Asparagus + Salad of Greens, Cucumber, 
Tomato, Red Onion, Sherry Vinaigrette
Lunch - Poke bowl - Tuna, Radish, Cucumber, Onion, Crispy Corn Tortilla, Lime Cabbage Salad
Dinner - 1st Grilled Carrot and Zucchini – Quinoa Salad, Tomato, Charred Cucumber, Lime and 
Herb Dressing
2nd Grilled Red Snapper - Mango and Chili Salsa, Ginger Red Pepper Coulis
3rd Cardamom Pound Cake, Grilled and Maple Glazed Pineapple, Pineapple Chip

Day 4
Breakfast - Tortilla Espanola, Potato and Onion + Sliced Salumi and Imported Cheese
Lunch - Grilled Hogfish, Spinach Salad, Tender Beets, Goat Cheese, Pecans
Dinner - 1st Halibut Ceviche – Tigers Milk, Tender Sweet Potato, Crispy Plantain, Shaved Red 
Onion, Hominy
2nd Grilled Flank Steak - Salsa Verde, Street Corn Salad, Chili-Lime Dressing, Cotija Cheese, 
Oregano
3rd Tres Leches Cake – Dulce de Leche, Strawberry Jam

Day 5
Breakfast - Oatmeal with Bananas and Walnuts + Avocado Toast with Spinach
Lunch - Beach Picnic – Lobster Rolls, Fresh Potato Chips, Watermelon and Pineapple
Dinner - 1st Beef Tartare – Quail Egg, Fennel Mostarda, Mustard Greens, Balsamic Pearls, White 
Truffle Oil
2nd Smoked & Grilled Branzino - Citrus and Calbrian Chili Dressing, Yellow Pepper Slaw, 
Marinated Haricot Verts Salad
3rd Coconut Tapioca Pudding, Fresh Mango and Passionfruit, Sesame Tuile

Day 6
Breakfast - Breakfast Wraps, Soft Scramble Egg, Avocado, Spinach and Tomato + Fresh Grapefruit
Lunch - Marinated Lump Crab Salad, Arugula, Spinach, Carrot, Daikon, Green Papaya, Toasted 
Peanut
Dinner - 1st Wedge Salad – Homemade Bleu Cheese, Charred Cherry Tomato, Crispy Speck Ham
2nd Petit Filet and Lobster Tail – Olive Oil Poached Sweet Potatoes, Wilted Cabbage, Golden Raisin 
Steak Sauce
3rd White Wine Poached Pear, White and Black Pepper Shortbread Crumb, Honey Ice Cream

Day 7
Breakfast - Cottage Cheese on Toasted English Muffin, Strawberries, Granola and Honey + Fresh 
Peaches
Lunch - Grilled Wahoo, Lemongrass-Chili Sauce, Green Salad, Mustard, Sesame Vinaigrette
Dinner - 1st Roasted Brussels Sprouts, Chickpea Chaat, Cucumber Raita, Chickpea Flat Breads
2nd Curry Fisherman Stew - Grouper, Shrimp, Coconut Tomato Broth, Soft Eggplant, Charred 
Leek, Cauliflower Rice
3rd Yuzu and Mint Sorbet with Rum Syrup – Assorted Cookies – Amaretti, Lavender Shortbread, 
Honey Cookie

More Locations Details

Summer Operations
USA - New England

Winter Operations
Bahamas, USA - Florida East Coast