Ohana

Crew Profile

Captain Brian Velesbir
Brian was born and raised in Connecticut and got an early start for his love of the ocean sailing on Long Island Sound and summer vacations in Rhode Island. His grandfather was one of the original crew to start a friendly sailing racing circuit on Long Island Sound. While attending the University of Rhode Island, Brian joined the sail club that gave him the confidence to explore the rest of New England. He owned and operated several sailing vessels on the east coast, until he traded in long winters and frozen dock lines for a warmer climate. Out of passion he sold everything he owned to purchase a catamaran in the Caribbean. Several years of sailing around, he has found the Virgin Islands to be his new home. While rare to find, but when not on the ocean, Brian has taken every opportunity to go back woods and helicopter skiing in the Rocky Mountains. Luckily today, he is at sea level awaiting to explore the Virgin Islands beautiful beach landscapes and marine life.


Chef Jessi
Jessi was born and raised in Johannesburg, South African, despite the distance, Jessi has always loved the ocean! Her family spent most holidays in Knysna, a picturesque coastal town, perfect for sailing, waterskiing, wakeboarding, and fishing, Jessi learned how to drive boats at a very young age, and she received her PADI Junior Open Water certification at the age of 12, dreaming of one day becoming a Dive Instructor and travelling around the world.

In 2005, Jessi and her family relocated to Cape Town, South Africa and put the Scuba Diving dreams on hold to pursue another passion - Design. Jessi earned a BA in Creative Brand communication and Marketing, but despite building a successful career as a Graphic Designer and Social Media Manager in Cape Town, the ocean was calling.

In 2015, Jessi became a Dive Instructor and relocated to the Seychelles where she was introduced to the Yachting Industry. Since then, Jessi has worked on various size Superyachts, moto ryachts and sailing vessels, taking on multiple roles, as a Deckhand, Dive Instructor, Stewardess, and Chef, gaining invaluable experience in every department.

Jessi’s passion for cooking has always been a significant part of her life, while travelling she eagerly participates in cooking classes to taste the local cuisine and learn new cooking techniques. She is always looking for ways to elevate her guest’s culinary experience onboard, while making sure to prepare fresh and flavorful dishes, often saying “it’s paradise on a plate”

Jessi is deeply committed to providing a professional level of service in a relaxed and friendly atmosphere. Jessi’s dedication to excellence ensures that every dish not only satisfies but also delights her guests..

Sample Menu

DAY BREAK
All Breakfasts Served With Fresh Fruit Platter, Fresh Bread, & Chia, Smoothie or Overnight Oats Pots

Caribbean Rum French Toast, Grilled Pineapple, Coconut Flakes & Rum Butter Syrup

Shakshuka, Avo, Feta & Micro Green Served with Toasted Focaccia

Pancake Stack, Topped With Berry Compote, Vanilla Cream & Lemon Pearls

The Ultimate Breakfast Bagel

Avo Smash on Sourdough, Bacon, Fried Egg & Roasted Cherry Tomatoes

Caramelized Onion, Spinach & Feta Frittata, Sundried Tomato Relish & Toasted Baguette

Everything-But-The-Kitchen-Sink Omelette

MIDDAY
Fish & Chicken Tacos, Red Cabbage Slaw, Sriracha Mayo & Charred Street Corn

Tuxedo Sesame Seared Tuna Poke Bowl, Carrots & Cucumber Ribbons, Avo, Nori & Pickled Ginger

Homemade Burgers, Toasted Brioche Bun, Caramelized Onions, Bacon Jam & Shoestring Fries

Orange Ginger Chicken, Tri-Coloured Couscous, Tangy Asian Radish Salad

Phyllo Crusted Lamb Pie Served with a Fresh Greek Salad & Minty "Firefly" Sauce

Mediterranean Flatbreads

Catch of the Day, Seasoned Rice Stack on Rocket Salad With a Coral Tulle

HORS D’OEUVRES
Ponzu Salmon, Local Mango Salsa & Avo on a Rice Paper Cloud || Frozé

Burrata, Grated Tomato With Balsamic Glaze & Basil Caviar || Aperol Spritz

Chicken Satay & Spicy Roasted Peanut Dipping Sauce || Dark'n'Stormy

Nacho Bites || Spicy Margarita

Salt and Pepper Calamari & Wasabi Mayo || Soggy Breeze

Grilled Green Mussels, Parmesan & Shallot Vinaigrette || Prosecco Spritz

Rainbow Spring Rolls, Honey Sesame, Ginger Soy & Spicy Mango Sauces || Ginger Mojito

MAIN
Crispy Ginger Pork Fried Rice, Charred Bokchoy, Broccolini & Chili Oil

Braised Short Rib With Roasted Garlic Cauliflower Mash & Balsamic Glazed Carrots

Beef Fillet, Hasselback Potatoes, Charred Brussel Sprouts & Chimichurri Sauce

5 Spice Duck, Udon Noodles, Roasted Butternut & Beets With an Orange Sauce & Radish Chips

Caribbean Grilled Lobster, Creamy Parmesan Risotto & Tender Greens

Grilled Garlicky Prawns, Creamy Roasted Red Pepper Tagliatelle, Parmesan Crisp & Truffle Oil

Slow Roasted Ribs, Spicy Potato Wedges, Roasted Beets & Grilled Halloumi Salad

DESSERT
Caribbean Rum Cake, Coconut Cream Icing & Dehydrated Pineapple

Tropical Pavlova, Whipped Cream, Mango, Kiwi & Passion Fruit Curd

Limoncello Meringue Pie, Toasted Marshmallow, Lime Zest & Mint

Chocolate Brownies, Cocoa Nib Tuile & Chocolate Ponzu Fondue

Frangipane Squares, Candied Almonds & Guavaberry Syrup

Dragonfruit Cheesecake, Raspberry Maple Syrup & Crushed Pistachio

Millionaire Shortbread, Salted Caramel Popcorn

More Locations Details

Summer Operations
Caribbean Virgin Islands (US/BVI)

Winter Operations
Caribbean Virgin Islands (US/BVI)