Drift (formerly Location)

Crew Profile

2025/2026 Season Crew:
Captain Nik Dorward
Chef & First Mate Lily Davison


2026/2027 Season Crew:
Captain Fabrizio Fassbind
Originally from Switzerland, Captain Fabrizio brings a calm, confident presence to the helm along with extensive experience cruising the Caribbean. Since beginning his captaincy career in 2017, he has delivered and operated both sailing and power yachts throughout the Mediterranean and Caribbean, with particular expertise in the waters of the British Virgin Islands and the Bahamas.

Before entering the yachting industry, Fabrizio trained and worked as an aircraft mechanic, a background that developed his meticulous attention to detail, strong technical skills, and commitment to safety. These qualities continue to shape his approach as a captain, ensuring smooth operations and peace of mind for guests onboard.

Fabrizio holds an RYA Yachtmaster Offshore certification and has extensive experience managing charter operations, vessel maintenance, and crew coordination. His knowledge of the region allows him to guide guests to hidden beaches, vibrant island bars, and unforgettable snorkeling spots, creating itineraries that balance adventure with relaxation.

Fluent in English, German, and Swiss German, Fabrizio’s approachable personality and professional leadership help guests feel welcome and comfortable from the moment they step aboard.





Chef Janey Bryant
Chef Janey is a talented South African yacht chef with over eight years of experience in hospitality and charter yachting. Known for her warm personality and calm, professional approach, she takes great pride in creating memorable dining experiences that are tailored to each group of guests.

Janey has worked as a sole chef aboard several charter catamarans in the Caribbean, preparing meals for both guests and crew while also assisting with deck operations and yacht management. Her experience includes provisioning in remote locations, designing custom menus, and delivering consistently high standards of service.

Her culinary style focuses on fresh ingredients, vibrant flavors, and beautifully presented dishes inspired by global cuisine. Whether preparing elegant multi-course dinners or relaxed family-style meals, Janey enjoys creating dishes that are visually striking, comforting, and perfectly suited to the yachting lifestyle.

Having previously worked in high-end hospitality serving VIP clients, she brings exceptional attention to detail and guest care to everything she does.

Outside the galley, Janey enjoys diving, photography, and exploring new culinary inspiration. Her positive energy, creativity, and dedication to guest satisfaction ensure that every charter is both delicious and unforgettable.

Sample Menu

DAY BREAK
A daily selection of creamy yogurt, house-made granola, and seasonal fruit, served with freshly baked breads and pastries, alongside vibrant freshly squeezed juices.

Drift Toast
Toasted sourdough layered with smashed avocado, perfectly poached eggs, and blistered cherry tomatoes, finished with a hint of olive oil and sea salt.

Lobster Eggs Benedict
Buttery poached lobster tail and soft poached eggs on toasted English muffin, topped with a silky lemon and chive hollandaise.

Truffle & Exotic Mushroom Omelette
Fluffy omelette filled with wild and exotic mushrooms, infused with truffle, finished with fresh arugula, Parmesan shavings, and chive oil.

Drift Bagel
Toasted bagel layered with smoked salmon, cream cheese, pickled red onion, crispy capers, sliced avocado, and fresh dill.

MIDDAY
Greek Feast
A vibrant spread of chicken za’atar kebabs, golden falafel, creamy tzatziki, hummus, grilled halloumi drizzled with honey and oregano, crisp Greek salad, and warm homemade pita.

Beer-Battered Fish Tacos
Crispy golden fish wrapped in soft tortillas, served with fresh corn salad, guacamole, pico de gallo, and house-made nachos.

Tuna Tataki Poke Bowl
Seared tuna coated in furikake, served over seasoned rice with Asian vegetables, accompanied by a refreshing wakame salad.

Med Vibes
Chargrilled beef topped with herbaceous chimichurri, served alongside charred lemon broccolini, a vibrant mixed tomato salad, and crispy lemon-infused potato wedges.

HORS D’OEUVRES
Charcuterie Board
A curated selection of cured meats, cheeses, and house-made preserves.

Brioche Lobster Bites
Buttery brioche topped with tender lobster and a rich, citrus-kissed aioli.

Italian Bruschetta
Toasted sourdough topped with ripe tomatoes, basil, and balsamic glaze.

Prawn Rice Paper Rolls
Delicate rice paper rolls filled with steamed prawns and crisp vegetables, served with a light soy dipping sauce.

MAIN
Cucumber, Lime & Coconut Gazpacho Starter
A chilled, refreshing soup infused with citrus and coconut, finished with cherry tomato oil and delicate micro herbs.

Beef Tartare Starter
Finely chopped prime beef seasoned with herbs and garlic, served with crisp artisan crostini.

Deconstructed Caprese Starter
Heirloom tomatoes, fresh mozzarella, and basil presented on crisp Melba toast with a drizzle of balsamic.

Seared Asian Scallops Starter
Perfectly seared scallops served with a ponzu beurre blanc, topped with crispy onions for texture.

Walnut & Honey Mustard Pork Belly
Slow-cooked, crispy pork belly glazed with honey mustard, served with silky pomme purée, pickled apple slaw, and seasonal micro vegetables.

Crispy Seared Sea Bass
Golden-skinned sea bass on a smooth carrot purée, accompanied by herb-infused baby potatoes and a touch of garlic chili oil.

Butter-Poached Lobster Tail
Succulent lobster gently poached in butter, served with a vibrant pea and mint risotto and finished with a lemon beurre noisette.

Filet Mignon
Flame-grilled tenderloin served with garlic and rosemary Hasselback potatoes, honey-glazed baby carrots, and a rich red wine jus.

DESSERT
Chocolate Fondant
A warm, molten-centered chocolate fondant served with caramel popcorn for a playful crunch.

Rooibos & Honey Panna Cotta
Silky panna cotta infused with rooibos and honey, served with a bright berry granita and coulis.

Indian-Spiced Crème Brûlée
Classic crème brûlée infused with warming spices, topped with candied pecans and pistachios.

Deconstructed Key Lime Pie
Zesty lime curd, biscuit crumble, and desiccated coconut layered for a fresh, tropical finish.

More Locations Details

Summer Operations
Bahamas

Winter Operations
Bahamas