Relentless II 80

Crew Profile

Captain Dan Shivone
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/Masseuse - Ronette Liebenberg
Ronette, hailing from Cape Town, South Africa, carries a heart brimming with passion, particularly for the ocean where she feels most at home. Infusing every moment onboard with the enchantment of a sunset over the horizon has become her mission. And when it comes to wine, well, it's the apple of her eye—or perhaps, should we say, grape? Each sip unfolds a story she eagerly embraces. Her enthusiasm extends to the art of food and wine pairing, a delight shared by many. Armed with certifications in Swedish Massage, Bartending, and a WSET Level 2 in wine, she goes beyond serving beverages; she crafts experiences. For Ronette, it's not just about providing service; it's about fostering connections and ensuring every detail is impeccably executed. She thrives on forging bonds, sharing tales, and creating memories that linger well beyond the voyage's end. Her ultimate aim? To make every moment onboard feel like coming home.

First Mate - Gavin Conradie
Meet Gavin, the adventurous South African First Mate. Born with a natural love for the outdoors, Gavin embraces the thrill of sailing and the serenity of freediving. On land, he's always on the move, hiking, exploring, and staying active. What's more, he's a bit of a racing aficionado with a motorsport background that's netted him multiple national titles. Gavin is passionate about people and making lifelong friendships along the way, and, above all, ensuring guests have an amazing time on board. "Life's a journey, and I'm here to ride the waves with you."

Sample Menu

BREAKFAST

-Full English Style Breakfast w/ a Side of Smashed Avocado Toast

-Traditional Eggs Benedict with Homemade Hollandaise Sauce and English Muffins. W/ Choice of English Bacon/Avocado or Norwegian Smoked Salmon/Dill Sour Cream Twist.

-3-Egg To-Order Omelette Bar w/ a Selection of Fillings, Styles and Fresh Breads.

-Shakshuka w/ Spinach, Whipped Feta Cheese, Signature Homemade Roasted Tomato and Red Pepper Sauce, Poached Eggs and Fresh Parsley.

-Build Your Own Bagel Bar w/ All The Fixings

-Selection of Fresh Quiche, Spinach/Feta or Sundried Tomato/Italian Olive and a side French Style Pastry Breakfast

-Fresh Made Cinnamon Buns, Pancakes, Crepes or French Toast for a Sweet Tooth

LUNCH

-Seared Ahi Tuna Niçoise Salad w/ White Wine Vinaigrette

-Seared Garlic Shrimp Skewers w/ Caesar Salad and Anchovy Caesar Dressing

-Mediterranean Tapas Bar w/ Falafel, Pitas, Tzatziki,Babganoush and Lamb Souvlaki

-Tropical Mango and Avocado Salad w/ Seared Norwegian Salmon and a Light Lemon Dill Dressing

-Maryland Style Lump Crab Cakes w/ Cucumber Dill Salad and Rice Vinegar Dressing

-Szechuan Style Beef Stir Fry w/ Roasted Cashew Nuts, Seasoned Rice and Marinated Spicy Cabbage Salad

-Fresh Catch Sushi Platters, Seaweed Salad and Tempura Shrimp

-Mexican Street Style Tomatillo Pressed Maza Tacos w/ Flank Steak, Salsas, Bean and Avocado Salad

STARTERS

-Caprese Buffalo Mozzarella Salad with Balsamic Vinegar Reduction, Heirloom Tomatoes and Fresh Basil Pesto

-Prosciutto, Roasted Peach and Fresh Burrata Salad with Lemon Honey Dressing

-Fresh Summer Rolls and Peanut Dipping Sauce

-Mediterranean Mezze Grazing Board

-Seared Lemon Butter U-10 Scallops W/ Cauliflower Puree

-Steamed Mussel Pot w/ White Wine Garlic Dipping Sauce and Fresh Baguette

-Duck Confit Croquette W/ Yuzu Mayonnaise

MAIN COURSE

-Sous Vide Filet Mignon with Scalloped Potatoes, Portobello Mushroom Gravy and Prosciutto Asparagus Parcels

-Braised Short Rib Beef Ragu w/ Fresh Paradelle

-Authentic Thai Green Chicken Curry w/ Jasmine Rice and Fresh Herbs

-Walnut and Herb Crusted Lamb Chops w/ Carrot Puree,Roasted Vegetables and Baby Potatoes

-Lemon and Parmesan Risotto w/ Brown Butter Poached Chillean Sea Bass

-Crispy Duck Confit w/ Cauliflower Gratin and Garlic Butter Mushrooms

-Southern Style Pan Seared Grouper Filet over Pearled Cous Cous w/ Feta, Walnut and Parsley Crumble

-Classic Fresh Spaghetti Vongole

DESSERT

-Pretzel Crust New York Cheesecake w/ Salted Caramel Drizzle

-Classic Tiramisu Cake

-Coconut Tapioca Pudding with Honey Mangos and lemon Zest

-Baklava w/ Pistachio Creme

-Gelato, Poached Pears andv Mascarpone Cream

-Lavender Creme Brulee

-Classic Southern Key Lime Pie

More Locations Details

Summer Operations
Caribbean Leewards, Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Leewards, Caribbean Virgin Islands (BVI)