Aqua Life

Crew Profile

CAPTAIN - ADRIAN MILLER
nationality - SOUTH AFRICAN, languages - English

I started yachting 15 years ago after working in the fishing industry for a period of time, but the calling of the ocean started when I was still learning to walk. My father was a commander in the South African Navy and in his days as a little boy could be found jumping from boat to boat, wreaking havoc in the navy yard with a small platoon of men and women chasing after me!
I have been very fortunate to have travelled to some incredible and remote places in my career with the likes of the Maldives, South East Asia and the Galapagos archipelago. I am a marine engineer by trade but a few years ago decided that I could do a better job of running a yacht, so I went off and got my Captain’s license. I have successfully crossed the Atlantic Ocean, Indian Ocean, South China Sea and Pacific Ocean multiple times. I have been awarded the charter captain of the year in 2019 whilst I was Captain onboard a large, beautiful, extreme watersports based charter catamaran called Cartouche. I also raced inflatable power boats and was world champion in 2008.
I am a diver, surfer and a kite surf instructor. In my spare time I enjoy reading and making up excuses to not go on early morning runs with Chanelle.

CHEF - CHANELLE HITCHCOCK
nationality SOUTH AFRICAN languages ENGLISH

As the person ultimately responsible for all yummy things onboard and for providing superior hospitality service to meet the owner’s and guests’ expectations, I also play the role of deckhand, entertainer and professional dolphin spotter.
Unlike my famous screenwriter’s namesake, the leading character will not be killed off in this story. I am a
culinary trained galley wizard being able to whip up anything from delicious eggs Benedict to delectable desserts with everything in between!
I grew up on a wine farm in South Africa and I’m one of three girls, being the Tom boy of the family, I
never shied away from hard, honest and dirty work helping my father. My family come from a farming background, mostly sheep farmers. I have the eyes of a hawk when it comes to detail and pride myself on time management and attentiveness. I am forever learning and pushing myself and have a never say never attitude. My hobbies are sheep wrestling, discovering new recipes and dishes and my latest vice is dragging Adi on torturous early morning runs. I’m a fitness addict!!

MATE - GIDEON LAUBSCHER
nationality SOUTH AFRICAN languages ENGLISH, AFRIKAANS

From as far back as I can remember, my heart has always belonged to the ocean. Growing up around boats and spending countless weekends fishing instilled in me a deep love for maritime life. For the past five years, I’ve poured my soul into racing offshore thundercats—a pursuit that ignites my spirit like no other. When I’m not tearing through waves on my race boat, you’ll find me casting lines on a fishing vessel, soaking in every moment of the sea’s embrace.
Last year, I had the incredible opportunity to work on yachts, diving headfirst into the world I’ve always dreamed of. Those months were transformative, shaping me and deepening my understanding of yacht operations. The experience I gained was priceless, fueling my determination to pursue a career where the sea is my office and the horizon my playground. With each adventure, I’m one step closer to living out my maritime dreams.

STEWARDESS - KLARESE NEL
nationality SOUTH AFRICAN languages ENGLISH, AFRIKAANS

After honing my skills by building a successfull 10 year carreer in the film and TV industry as a costume, hair and makeup Designer, stylist, barber and masseuse, i felt that it was the perfect complimentary to take to sea, as yachting allows to create real-life ,surreal experiences for guests, much like creating worlds for audiences on-Screen.
As a yacht stewardess, Klarese brings her extensive hospitality experience and her genuine passion for creating unforgettable experiences for guests. With her attention to detail and warm, welcoming demeanor, she ensures that every aspect of their journey is nothing short of perfection.

Sample Menu

Daily Breakfast

Breakfast are a selection of fresh fruits, nuts, juices, yoghurts, cereals, freshly baked pastries or breads, coffee, decaf, and tea.

Breakfast can be cooked to order or enjoy one of the chef’s daily features such as:
Smoked Salmon And Crème Fraiche Omelet With Tomato Salsa, Hash Brown Potatoes
Seafood Benedict On Sundried Tomato Foccacia With Valencia Hollandaise Sauce
Home Made Blueberry Waffles Served With Fresh Fruit And Vermont Maple Syrup

DAY 1

Lunch
 Salad of roasted pears, Roquefort cheese, toasted pecans, over arugula with warm sherry balsamic dressing served with freshly made whole wheat bread. 
Grilled Mahi Mahi with mango salsa, lemon basmati rice and spinach and edamame bean salad OR/AND Cauliflower Steaks with Lentils and Harissa Hummus
Freshly made raspberry sorbet with lemon tuiles 

Dinner
Chilled melon and San Danielle ham OR/AND Gazpacho 
Filet Mignon with a port wine sauce, mashed sweet potatoes, with cilantro and lime, roasted asparagus tips, stuffed baby sweet red pepper with olive tapenade OR Chickpea Croquetas 
on a bed of sweet potato mash, roasted shallots, pickled red onion and zucchini
Passionfruit tart 

DAY 2

Lunch
Grilled figs wrapped in prosciutto and fresh basil with hazelnut and balsamic glaze OR/ AND Grilled fig with dates,hazelnut and balsamic glaze 
Slow roasted lamb leg in tomato with chickpeas and harissa Couscous salad with pomegranates and toasted pine nuts Root vegetable salad with tahini dressing 
Leafy garden salad
Roast garlic hummus with crudités
Steam green beans with Maldon salt and olive oil
Poached peaches, with raspberry sauce and vanilla ice cream

Dinner
Smoked paprika hummus – Wasabi & lime guacamole –
Avo&corn salsa
Seared scallops with lemon over frisee salad 
Rack of lamb with macadamia nut crust, honey and red wine vinegar sauce, roasted baby potatoes, minted pea timbale and carrot puree OR / AND Mediterranean Tomato and Halloumi bake
Mango cheesecake with chantilly cream 

DAY 3

Lunch
Caprese Salad stack with micro greens and toasted ciabatta Creamed spinach with double cream and medium-rare steak Roasted vegetables
AND/OR Quiche Lorraine with fresh herbs 
Linguini alfredo 
Milk gelato with espresso granita and almond macaroons

Dinner
Beef Carpaccio AND/OR Beetroot Carpaccio
Cucumber sorbet
Lobster Thermidor, with fried onions rings AND/OR Vegetarian Green Thai Curry 
French fried potatoes with fresh herbs
Mixed garden salad
 Coffee Crème Brulee 

DAY 4

Lunch
Grilled shrimp skewers with roasted lemon AND/OR Cream of Pea Soup with Goat cheese flower croutons Grilled Salmon on asparagus 
Penne pasta salad 
Three beans and vegetable salad 
Mixed leaf salad with balsamic dressing 
Dessert: Flambéed bananas with rum and chocolate ice cream 

Dinner
Orange and lemon salad with fennel and celery
Green Goddess cold soup with toasted baguette Wagyu beef New York strip on soft truffle mash Gnocchi with tomato marinara 
Grilled zucchini, squash and red onions 
Iced lemon mousse and vanilla wafers 

DAY 5

Lunch
Whipped feta with plum tomato and avocado salad  Parmesan crust Tilapia with  Rosti potato cakes AND/OR Parmesan Mushroom Orzo
Chef Salad 
 Whole roast Cauliflower with Tahini drizzle
Fresh Strawberries and Tangerine granita 

Dinner
Grilled Chanterelle Mushroom Salad with Lemon and Parmesan cheese, over spring greens with French vinaigrette Cucumber and mint sorbet
Crisp red Snapper with ragout of potatoes,onions,artichokes with sauce vierge 
AND/OR Grilled Aubergine steaks with feekeh salad and buttermilk dressing 
Poached pears with red wine and cinnamon, Christmas pudding ice cream 

DAY 6

Lunch
Mozzarella, Avocado, Tomato and Basil Salad 
Lobster Cakes with fresh Tartare sauce 
Roasted peach and Goat cheese salad over Arugula and spinach with toasted almonds 
Fusilli pasta salad with lemon and chilli garlic sauce 
Lemon Sorbet and fresh raspberries 

Dinner
Leek and caraway flan with mustard sauce 
Lobster Bisque AND/OR Creamy maple,pear and parsnip soup with crispy ciabatta 
 Miso black Cod on a bed of Asparagus AND/OR Za’atar roasted eggplant lentil salad with sundried tomatoes Steamed green vegetables 
Crepes with caramelized oranges with Cointreau

DAY 7

Lunch
Herb blinis with smoked salmon and creme fraiche AND OR Herbed blinis with avocado mousse and creme fraiche Tuna Ceviche with mango AND/OR Vegetarian poke bowl Pesto potato salad
Caprese salad with buffalo mozzarella, fresh basil pesto and balsamic glaze
French Apple Tart with vanilla ice cream

More Locations Details

Summer Operations
Bahamas

Winter Operations
Bahamas