Jewel (67)

Crew Profile

Captain Tiaan

A dynamic and highly skilled charter yacht captain, Tiaan Greeff brings a unique blend of passion, expertise, and a zest for adventure to the helm. Rooted in South Africa, his journey into yachting began in 2013, and since then, he has logged extensive nautical miles, mastering his craft through dedication and perseverance.

Tiaan boasts over three years of experience sailing catamarans in the Virgin Islands, where he has gained in-depth knowledge of the region’s stunning waters, secluded anchorages, and vibrant culture. His intimate understanding of the area allows him to craft exceptional itineraries tailored to his guests’ desires.

Currently serving as the Head Captain of the Pyper Yachts fleet, Tiaan oversees operations with a commitment to excellence and professionalism. His maritime qualifications include a commercially endorsed Yachtmaster Coastal (Sail) and Day Skipper (Sail), alongside his Power Boat Level 2 endorsement. His training at the prestigious Yachtmaster Ocean Sailing School in Cape Town, coupled with practical experience in diverse conditions—ranging from the rugged waters of Cape Point to the serene bays of Langebaan and Saldanha—has honed his abilities to deliver exceptional service and safety on board.

Beyond his technical skills, Tiaan thrives on creating meaningful connections and curating unforgettable experiences for guests. His adventurous spirit, coupled with a love for sports and outdoor activities, makes him a natural fit for the seafaring lifestyle.

As a captain, Tiaan is celebrated for his approachable demeanor, attention to detail, and ability to foster a warm and inclusive atmosphere. Whether charting new waters or ensuring seamless operations, he consistently goes above and beyond to deliver bespoke voyages filled with excitement and cherished memories.

With Captain Tiaan Greeff at the helm, every charter is an extraordinary journey, perfectly tailored to the desires of his guests.


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Chef Justine

Justine is a dynamic and innovative chef with extensive marine and culinary experience, making her an exceptional choice for any yachting crew. Her culinary roots are grounded in South Africa, with her passion for vibrant flavors and sustainable cooking further enriched by her time in the Caribbean. Justine excels in blending bold flavors with ethical practices, ensuring each dish she creates is a harmonious balance of nourishment, luxury, and sustainability.

Her culinary foundation was shaped in South Africa, where she cultivated a deep appreciation for bold flavors, vibrant ingredients, and the art of creating soulful dishes. This rich culinary heritage was further enhanced during her time in the Caribbean, where she immersed herself in the diverse and colorful cuisine of the region.

With over three years as a yacht chef and nearly 8,000 nautical miles logged under sail, Justine has mastered the art of blending her South African culinary traditions with the vibrant flavors of the Caribbean to create extraordinary gastronomic experiences. Her tenure at VOYAGE Charters in the British Virgin Islands and the U.S. Virgin Islands allowed her to craft unique dishes that harmonized the warm, comforting spices and hearty ingredients of her South African roots with the tropical fruits, fresh seafood, and zesty flavors of the Caribbean. Each meal is a celebration of cultural fusion, offering guests a taste journey that is both nostalgic and adventurous.

Additionally, Justine showcased her versatility and commitment to sustainability as the vegan chef aboard the 80ft Martin Sheen for the Sea Shepherd conservation fleet. Here, she demonstrated her ability to innovate within strict dietary parameters, creating plant-based menus that were as flavorful as they were environmentally conscious.

Guests can look forward to an unforgettable culinary experience with Justine, who is as dedicated to high-end gastronomy as she is to the well-being and satisfaction of her clients. Whether it’s crafting gourmet dishes tailored to specific dietary needs or seamlessly integrating into the demands of luxury yachting, Justine delivers excellence with every meal, ensuring an experience that is as memorable as it is delicious.

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Stew Tayla

Tayla Britt, a South African native, brings a dynamic blend of professionalism, enthusiasm, and hands-on expertise to the yachting industry. With a foundation in hospitality and a passion for the sea, Tayla has cultivated her skills as both a Deckhand and Dive Master, excelling in various roles aboard motor yachts ranging from 38 to 78 meters.

Tayla's yachting journey includes stewardess and deckhand positions on prestigious vessels such as M.Y. Lady Sandals (41m) and M.Y. Enterprise (38m). Her responsibilities have encompassed housekeeping, laundry, turn ups and turn downs, detailing, service, and general maintenance of both guest and crew areas. She is adept at line handling, fender work, washdowns, and teak maintenance, showcasing her versatility on deck.

A certified PADI Dive Master and American Red Cross Lifeguard, Tayla's expertise extends to watersports instruction, boating operations, and swim training. Her certifications also include STCW, PDSD, Food Safety & Hygiene Level 2, Powerboat Level 2, and a Personal Watercraft Certificate. These credentials, combined with her excellent organizational skills and ability to thrive under pressure, make her a valuable asset to any yacht crew.

Tayla is not only a skilled professional but also a team player with a vibrant personality. She is passionate about creating a healthy team environment, delivering exceptional guest experiences, and embracing opportunities for personal and professional growth. In her free time, Tayla enjoys scuba diving, snowboarding, surfing, yoga, and hiking—activities that reflect her adventurous spirit and love for the outdoors.

Tayla is eager to contribute her talents and energy to new challenges, striving to enhance her knowledge and advance her career in the yachting industry.

Sample Menu

Breakfast:

·       Vanilla bean pancakes

Smokey bacon, Greek yogurt and berry compote

·       Prosciutto eggs benedict

Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise

·       Turkish eggs

Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette.

·       Baked French toast

Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream

·       Spinach, feta and mushroom omelette

Served with homemade bread for toasting

·       Charred pepper and onion frittata

Charred sweet peppers, caramelized onion and aged cheddar topped frittata

·       Loaded bagel

Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg

Lunch:

·       Sashimi Poke bowl

Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger

·       Coronation chicken salad

Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans

·       Shrimp cocktail salad stack

Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula

·       BBQ pulled pork sliders

Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw

·       Asian crusted grouper salad

Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame

·       Shrimp tacos

Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole

·       Meatball gyro salad

Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita

Snacks:

·       Falafel

Skewered finger snack sized chickpea falafel with a herbed dipping sauce

·       Charcuterie

An array of tapas, nuts, seasonal fruits, crackers and homemade preserves

·       Veggie springrolls

Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce

·       Mini steak skewers

Red wine marinated, grilled, and drizzled with hot honey

·       Hummus and veggie board

·       Sweet and savoury crostini’s

Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella

·       Fruit and cheese platter

Appetisers:

·       Fish croquette

Succulent and crispy, served with a coconut and lime sauce

·       Seared scallop

Served on a bed of browned butter apple, cucumber and ginger salad

·       Warm roasted butternut soup

·       Coconut shrimp

Coconut encrusted, crispy fried, served with a chilli mayo

·       Brie and fig salad

Served on a bed of baby spinach with a homemade balsamic glaze

·       Calamari

Crumbed squid rings with a black pepper lemon sauce

·       Caribbean polourie

Golden brown split lentil dough served with a herbed cream dressing

Dinners:

·       Caribbean style curried chicken

Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread

·       Bourbon short ribs

Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish

·       Blackened Mahi

Coconut rice, roasted carrot purée and a fresh mango cilantro salsa

·       Filet mignon

Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus

·       Lobster seafood Fettuccini

Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil

·       Baked sticky jerk glazed Salmon

Wild rice, charred corn, pea purée and Burre Blanc

·       Slow braised lamb shank

Mint roasted potatoes, candied beets and wilted greens

Desserts:

·       Gooey chocolate brownie

Warm and fudgy with a side of vanilla bean ice cream

·       Melktert

A creamy South African cinnamon tart

·       Tipsy tiramisu

Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers

·       Key-lime crepes

Light and airy crepes served with a lime syrup and crushed meringue

·       Spiced poached pear

Served with infused ice cream and red wine reduction

·       Baked cheesecake

Topped with raspberry sauce and freeze-dried berries

·       Pavlova

Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze

More Locations Details

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

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