Cupcake

Crew Profile

CAPTAIN | Nick Kincaid | American
Captain Nick has been yachting since 2012. Currently sailing the eastern United States, the Bahamas,
and throughout the Caribbean. He started his career in Delaware at age 19 on a sportfishing yacht
and has not looked back since. Captain Nick is a highly motivated, energetic, and outgoing person
that loves to provide his guests with the holiday of a lifetime.

ENGINEER | Sean Rosen | American
Sean was born in Anchorage, Alaska where he spent most of his childhood in the Aleutian Islands of Alaska were his father was a State Trooper. He started his career in commercial fishing in the Alaskan crab industry. 28 years ago, Sean made the transition from commercial to yachting on his first yacht "Silverado". Since then, he has been engineering and fulfilling multiple roles.

MATE | Edvardo Humes | Bahamian
Edvardo Humes, affectionately known as “Eddy,” was born on October 7th, 1990, to Mr. & Mrs. Humes in arguably the most beautiful place on earth- The Bahamas. Growing up in the Bahamas meant most summers were spent Island hopping. Eddy enjoys playing sports, hiking and treasuring the sunny sand beaches of the Bahamas. He initially started working onboard ships at the age of eighteen, delivering different types of cargo globally. After returning from the United Kingdom, he decided to embrace this industry with open arms. In Eddy’s words, "It is a pleasure to give guests an incredible experience in the yachting industry.”

BOSUN | Ryan Baccino | American
Ryan is originally from Middletown, Delaware where he grew up near the Chesapeake Bay. Ryan has followed his dream to secure a long-term career on the water. Ryan plays a role in all water sports activities, tender rides, and shore-based excursions. His polite and reserved personality will come alive if you were to ask about his hockey career in Philadelphia. Ryan enjoys spending time with friends and family and has a love for country music.


CHIEF STEWARDESS | Dani Hunley | American
Dani comes from America’s heartland, Indiana, where she spent her childhood. Dani attended Ball State University in Muncie, Indiana where she studied Secondary Education before pursuing a career in the hospitality field. After her education, she travelled the country and found her home in San Diego, California. Dani spent years mastering the art of high-end cocktails. Her craft creations are the highlight of any apothecary! Dani also spent some time working in luxury resorts and boutique hotels, discovering the high level of service and flourishing in connecting with guests in a genuine manner. In 2016, she joined the yachting industry to marry her love of travel to her love of service. Dani boasts a bubbly, positive attitude with an ability to make everyone around her comfortable and at ease. She enjoys meeting new people and succeeds on this charter yacht because everyday is a new challenge with a new chance to create someone’s vacation of a lifetime!

DECK STEWARDESS | Jordan Homan | American
Jordan was born and raised in South Florida. Her love for the water grew at a very young age when she competed in local and state swimming competitions. This lead her to pursue a lifeguarding career in her local community which eventually lead her to the yachting industry. Jordan enjoys hiking, fishing, photography, and being outdoors. Her bubbly personality and interest to serve others guarantee guests will have a once-in-a-lifetime experience onboard.

SECOND STEWARDESS | Steffany Santander Carreno
Originally from Columbia, Stef is very cheerful, friendly, optimistic, dedicated and energetic person who loves to learn new things. She is green to the yachting industry, but is very motivated to learn new skills and push herself to do her best in anything she sets out to achieve. Stef loves being around new people and has a true passion for travel. Her career in finance and economics allowed her to learn time management and multi-tasking. Stef worked as a Spa beautician in a 5-star spa in Mexico for 2 years before joining the yachting industry. She specializes in Signature cosmetics, organic facials and massages with hot stones.

CHEF | Horacio Casas Cabrera | Mexican
Horacio was born and raised in Mexico, where he got a Culinary Bachelor’s by UCSJ. He worked as a
chef on shore from the age of 15. It was then that he developed his passion for food. When he cooks
he places great emphasis on using the freshest, diverse and local ingredientes according to the
highest level of quality. He pays attention to his work and is always trying to learn. He’s been a chef
for the last 19 years and has been cooking on yachts for the past 8. Starting onboard Disney Cruise
Line and handles yachting perfectly with his flexible and professional hot blood Latino personality.
He is influenced by Mediterranean cuisines including Italian, Spanish, French but also loves to cook
Asian and what’s called modern Mexican. In his spare time, he loves fast cars, salsa dancing, camping
and sharing memories with his family and friends, while also travelling to places that intrigue his
taste buds.

Sample Menu

 BREAKFAST

Fresh fruit platter, juice or smoothie, coffee & tea,

served daily

Everything Bagel with Smoked Salmon*

Hot everything bagel, toasted with scallion

cream cheese & smoked salmon

Spring Onion Frittata (VG)

Fried whipped eggs, ricotta, spring onions & dill

Italian Eggs Benedict*

Poached egg, silky hollandaise & crispy prosciutto over a toasted English muffin

Truffle Scramble Eggs (VG)

Whipped eggs with truffle salt & crème fraîche, over brioche toast with

blistered cherry tomatoes

Southwest Scramble

Whipped eggs, chorizo or ham, peppers, jalapeños & onion, cheddar cheese.

Avocado Toast (VG)(V)

Smashed avocado, sliced heirloom tomato, any style egg

Omelet (VG)

Cheese, Southwest, or Vegetable

Breakfast Proteins

Bacon, breakfast sausage or plant based sausage (V)

Hangover Homefries (VG)

Fried potatoes with peppers, onions & paprika

Cinnamon French Toast

Cinnamon Raisin bread coated in egg batter then toasted & served with

fresh berries

Tropical Smoothie Bowls (VG)(V)

Blended açaí & banana, topped with granola, coconut,

blueberries, honey or agave

Yogurt & Granola (VG)

Oatmeal (V)

* items are chefs favorites, (V) vegan, (VG) vegetarian

LUNCH

All lunch items may be adjusted

 to dietary preference on request

*vegetarian options available for all meals

Gazpacho (VG)(V)

Tomato, cucumber, bell peppers, red onions, garlic, fresh herbs, blended until smooth & then chilled for a refreshing Spanish summer dish

Sweet Potato Curry Soup (VG)(V)

Roasted sweet potato, shallot, curry spices, coconut milk, blended & topped with roasted spiced chickpeas

Lentil Curry Soup (VG)(V)

Lentils, curry spices, tomatoes & onion served with rice

Tuna Niçoise Salad*

Grilled Tuna soft boiled egg, tomato, mixed greens, served with a lemon caper vinaigrette

Wardolf Chicken Salad

Roasted chicken breast, apple, red grapes, celery, walnuts, & yoghurt served over mixed greens

Moroccan Chickpea Salad (VG)

Quinoa, Spinach, Avocado, Carrot, Cucumber, Pistachio, Feta, Fresh Herbs, Lemon

Grilled Chicken Kale Caesar Salad

Grilled chicken with kale, croutons, parmesan & homemade Caesar dressing

Chicken Milanese*

Italian breaded chicken breast, served with arugula, parmigiano shavings & lemon wedges

El Fresco Mexican Salad

Shredded chicken breast or steak, corn, tomato, black beans, chile, crema fresca, cotija cheese over romaine lettuce, served with a lime cilantro vinaigrette

Roasted Beet Root & Burrata (VG)

 Roasted whole beets, burrata cheese, toasted pine nuts & balsamic glaze

Grilled Tuscan Chicken*

Grilled marinated lemon chicken breast, grilled zucchini, bell peppers, & eggplant

Tuna Poke Bowl

Sushi grade ahi tuna served over avocado, edamame, pineapple, cucumber, ginger-soy, white rice

Grilled Red Snapper

Grilled red snapper served with zucchini ribbons, tomato, cauliflower cous cous

Mahi Mahi Fish Tacos

Blackened mahi mahi, chipotle mayo, pico de gallo, cabbage, lime with toasted corn tortillas

Blackened Snapper

Blackened Snapper with Corn & Zucchini Succotash

Italian Specialty Panini*

Served hot or cold, imported meats from Italy, provolone, basil pesto & arugula on fresh baked focaccia bread

* items are chefs favorites, (V) vegan, (VG) vegetarian

Entreés & Canapes

Charcuterie*

Assorted cured meats, local cheeses, fruits & sweets served with an assortment crackers & toasts

Hummus & Crudités (VG)(V)

Fresh made garlic hummus with roasted pine nuts & assorted with fresh carrots, cucumbers, radishes, & pita chips

Smoked Salmon Sushi Roll ups

Smoked Salmon rolled up with scallion cream cheese, avocado & cucumber

Caviar & Blinis

Tsar Imperial Ossetra Caviar, blinis, boiled eggs, fried baby potatoes, onions, crème fraîche,  chives

Salmon Poké

Yuzu Salmon, cucumber, & pineapple with wonton crisps

Coconut Prawns

Freshly battered in coconut & panko, fried and served with Sweet Chilie Sauce

Caprese Skewers (VG)

Heirloom cherry tomato & bocconcini mozzarella, fresh basil & aged balsamic reduction

Pao De Queijo* (VG)

Mini tapioca cheese puffs with chives

Roasted Tomato Bisque Shooters

Shooters filled with creamy roasted tomato bisque & fresh basil

* items are chefs favorites, (V) vegan, (VG) vegetarian

DINNER

All dinner items may be adjusted

 to dietary preference on request

*vegetarian options available for all meals

Surf & Turf

Butter poached lobster & seared filet mignon, demi glace reduction, roasted asparagus, parsnip purée

NY Strip Steak Au Poivre

Peppered NY strip steak, cognac cream sauce, sautéed spinach, roasted fingerling potatoes

Southwest Ribeye Steak*

Grilled bone-in ribeye steak seasoned with chef’s secret 12 spice blend, chimichurri, loaded sweet potato

Beef Tenderloin

Sous vide beef tenderloin, horseradish cream, asparagus & truffle potato puree

Herb Crusted Rack of Lamb

Roasted basil crusted lamb, served with slow roasted tomatoes & potato purée

Chicken Piccata

Seared chicken breast then braised in white wine, lemon, garlic & capers over spaghetti

Seafood Cioppino*

White fish, clams & mussels served in a tomato based

fish stew with white wine, fennel & garlic focaccia

Chilean Sea Bass

Seared sea bass, saffron beurre blanc served with wild rice & broccolini

Saffron Prawns & Risotto

Prawns, saffron beurre blanc served

with champagne prawn risotto with peas

Blackened Mahi Mahi

Blackened mahi mahi served with mango salsa, salad & coconut rice

Miso Salmon

Miso crusted salmon over sauteed bok choy & coconut black rice

Branzino alla Puttanesca*

Italian sea bass pan seared & cooked in cherry tomatoes, kalamata olives, garlic & chile, served over arugula

*vegetarian option with pasta

Parpadelle Bolognese

Slow braised beef, pork, & veal in a tomato based sauce over fresh parpadelle pasta

*vegetarian option available

Prawn & Mussel Red Thai Curry

Prawn shell stock, red curry paste, prawns & mussels cooked with garlic, lemongrass, ginger, mushrooms, & bell peppers in a coconut curry broth over rice

*vegetarian option available with tofu

Melanzane Parmigiana* (VG)

Italian breaded eggplant fried then layered with marinara sauce & mozzarella

cheese, baked (grandma recipe)

Spaghetti Alla Pomodoro* (VG)(V)

 Fresh tomatoes, onions, garlic, olive oil served over fresh spaghetti

* items are chefs favorites, (V) vegan, (VG) vegetarian

Desserts

Dark Chocolate Tart (V)(GF)

Dark chocolate coconut cream with a chocolate almond flour crust sprinkled with sea salt

Tiramisu

Lady fingers dipped in coffee liquor, layered with mascarpone cream

Chocolate Lava Cakes

Chocolate cakes with gooey center served with vanilla bean ice cream

Lemon Torta Caprese (GF)

White chocolate and lemon zested almond flour cake

Lemon Tart

Served with Lemon Curd

Vanilla Panna Cotta

Vanilla bean infused cream with wild berry coulis

Banana’s Foster

Brûléed banana slices in rum, brown sugar, & spices served with vanilla ice cream

Crème Brûlée

Vanilla bean custard with fresh berries

Chocolate Avocado Mousse (V)

Avocado infused with cocoa, served with dehydrated berries & pistachios

Baked Alaska

Sponge cake, black forest ice cream coated with brûléed whipped meringue

* items are chefs favorites, (V) vegan, (VG) vegetarian

More Locations Details

Summer Operations
Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Operations
Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)