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.

SEAN HARTEL | R o t a t i o n a l C a p t a i n | A m e r i c a n
Sean grew up living on a fishing boat in New Jersey and his passion for all things maritime has
never faded. He has planned and executed voyages through countless countries and several oceans,
navigating ice fields at glacier faces to reefs of the tropics. Sean is wildly energetic and enthusiastic
about sharing an experience of a lifetime with everyone who steps aboard. With over 200,000
nautical miles logged as a professional captain, he knows how to make that happen. Sean now
resides in Panama, where he runs his own sportfishing charter operation and is currently building an
off-grid resort.

CALVIN VAN WYGAARD | F i r s t O ff i c e r | S o u t h A f r i c a n
With extensive experience in the maritime industry, particularly in the Mediterranean and Caribbean,
Calvin brings a wealth of knowledge and expertise to every charter. Holding a BSc in Sport Science
from Stellenbosch University, he offers a unique perspective on maintaining physical health and
wellness at sea. Originally from South Africa and raised in the coastal town of Plettenberg Bay,
Calvin is a passionate waterman with a deep love for outdoor sports. His interests include mountain
biking, surfing, water sports, and snowboarding. Committed to ensuring the safety and comfort of
guests, Calvin guarantees a memorable and enjoyable experience aboard MY Cupcake.

JO JO DADSON | C h i e f E n g i n e e r | G h a n a n
Jojo was born and grew up in a coastal city called tema-ghana.His love for the maritime industry
(engineering) kept increasing right from childhood, and it’s still unwavering!! His passion and
dexterity fo rproject execution and manning of his equipment is a top notch. He has worked on
several commercial vessels and delved into yachting barely a year now and still loving it. He will
never stop until a task is well accomplished.

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!

LEONIE ELBERTSE | S e c o n d S t e w a rd e s s | S o u t h A f r i c a n
Leonie was born in the Netherlands before moving to South Africa at a young age. Leonie went to
university to study Graphic Design andbegun working in the field before her love of travel drove her
towards yachting, Leonie’s creative flair shines through in everything she does, from designing
stunning tablescapes to crafting signature welcome drinks, her energy and passion for hospitality
ensure that every guest experience is memorable and unique.

OCEAN-JADE METS | T h i r d Steward e s s | S o u t h A f r i c a n
Ocean-Jade Mets is a dedicated and accomplished superyacht stewardess with over a year of
experience in the luxury yachting industry. Originally from Durban, South Africa, she has a
professional background as a surfer and a passion for interior decor, which complements her
meticulous approach to yacht preparation and hosting. Known for her bubbly personality,
Ocean-Jade thrives in high-pressure environments, She is also an avid adventurer, with a love for the
ocean, water sports, and outdoor activities

CHEF | Eric Davis | American
Hailing from central Michigan and born with a flair for creating, Eric was part of a two-year Food Service Program for the Area Tech Center in Mt Pleasant graduating high school in 1992, which pretty much sealed the deal for all things culinary.
In May of 1992, he received a Scholarship to Johnson and Wales University, where he decided to further his culinary skills in college. Eric attained an Associate Degree in Culinary Arts in Charleston, South Carolina during 1992-1994 and pursued a Bachelor’s Degree in Culinary Entrepreneurship in Providence, Rhode Island during 1994-1996. In 1996, Eric moved back to Michigan to further his studies in Business Administration at Central Michigan University, in Mt. Pleasant, Michigan.
He has hung his chef toque in such places as Miami Dolphin Stadium Miami, Florida; Fahrenheit-Chicago, Illinois--Jake's and River Front Oyster Bar Miami, Florida. Chef Eric brings 30 years as an accomplished Executive Chef. Eric entered yachting approximately 12 years ago working as an Chef on both Charter yachts, private and even cruise ships, but his experience and talents do not end there…..he has had the honor of cooking for several high profile celebrities, and if you weren’t already impressed with that…. In May 2010, he was filmed on the TLC (The Learning Channel) “Four Weddings” Season 3 episode 8, “And a Smoking Cocktail, Miami, Florida. In August, 2011 he was interviewed on Chat Chow TV and has also been a part of several events with the Food Network at the Sobe Food Network food and Wine Festival, Miami Beach, Florida. Chef Eric has received such honors and awards:
2015 Antigua Charter Boat Show Concourse du Chef--2nd Place Winner of up to 125ft.
2016 Antigua Charter Boat Show Concourse du Chef--1st Place Winner of 125-164ft.
2018 Best Yacht Chef Wine Enthusiast Magazine FLIBS

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)