Iara

Crew Profile

In 2017, Paul and Lexy unknowingly began an adventure of a lifetime when they met working for Broadreach as a sailing instructor and scuba diving instructor respectively. During that summer season, they sailed up and down the Southern Caribbean leading groups of 13-17 year olds from all around the world. When parting ways after that summer, they knew somehow it was fate that they would come together again somewhere in the Caribbean Sea. Since then, the couple spent six years in St. Vincent & the Grenadines and stints aboard privately owned vessels across the Caribbean, the UK and the Mediterranean.


Captain Paul was born in the UK but was raised all over the globe. From living in South Korea to the Devon countryside, his fascination with travel and other cultures began quite early. When his family settled in Brixham, Paul and his father bonded through sailing. What started as a hobby soon became a passion, and that passion turned into a career. In 2015, Paul left his life in England as a hotel manager and sailed across the Atlantic. Along with a group of three others, he sailed from the Canary Islands and landed in the Southern Caribbean. After exploring the diverse islands, Paul made Bequia his home, where he captained the jewel of the Grenadines, The Friendship Rose – a classic 100-foot wooden schooner built in Bequia. After three years in this role, he moved on to captain Star of the Sea, a 35-meter motor yacht, for another three years. During this time, he also captained a wide variety of yachts, including his own catamaran, Cataja.

In his spare time, Paul volunteered with Bequia Junior Sailors, an organization that encourages young people to expand their knowledge and skills within the historical sailing community in the Grenadines. In 2019, Paul transitioned to freelance work, captaining a variety of boats throughout the Caribbean islands. Before embarking on his sailing career, Paul climbed the hospitality ladder, working in various hotels, bars, and restaurants, eventually earning a general manager position at Queen’s Court Hotel & Quayside Hotels in the UK. Paul holds an RYA Yachtmaster Offshore certification and an AEC 1.


Lexy was born and raised in Brooklyn, New York, but as an island girl at heart, the sea has always felt like home. While living in New York City, Lexy had a career in event planning and marketing, which she continued when she relocated to St. Vincent & the Grenadines (her father’s home country), working for the Bequia Beach Hotel. After a year behind the desk with the sea right outside her office door, Lexy quit her 9-to-5 job to pursue her career as a yoga instructor and started her own studio, Wild Thing Wellness, alongside her family’s Airbnb business, Ohana House Bequia.

In 2019, Lexy began her professional sailing career, acting as first mate and chef aboard Cataja and freelancing with Paul on multi-day charters throughout the Southern Caribbean. For Lexy, cooking is a form of creativity and exploration, so she invites her guests to savor the selections of her carefully curated menu, which is healthy, locally sourced, fresh, and delicious.

“Coming from a multicultural household with roots in the Caribbean and South Korea, my understanding of cooking has always been interlinked with one’s personal history and community. I’m so excited to prepare delicious meals for guests to enjoy as they spend quality time together in some of the most beautiful cruising destinations in the world.”

Each dish fuses luscious local flavors with global inspiration and is truly prepared with love. Some of the best memories are shared around a table with good wine, good food, and good company! Lexy holds a certificate in culinary nutrition and her Food & Hygiene Level 2, and she recently completed a culinary nutrition certificate from Leith’s School of Food & Wine.

As innate adventurers and people-people, Paul and Lexy's passions for travel and hospitality come together magically through the yachting industry. “We really put in the effort to make our guests feel a true sense of adventure and ease while they’re aboard their home away from home. Through sharing our love for food & sailing we create a high-end adventure that is also authentic and true to us, so our guests truly enjoy a slice of paradise aboard the yacht.”

Sample Menu

DAYBREAK
Always served with fresh tea, coffee, fruit juice, bread, local fruit.

Choice of sausage/bacon/smoked salmon/etc.,and eggs.

Quiche

French toast

Pancakes

Crêpes

Shakshuka

Breakfast Sandwiches

Frittata

Omelets Made to Order

Smoothies

MIDDAY
Duck breast on a bed of arugula with pomegranate dressing and pistachio dukkah

Baja style fish tacos with corn, pineapple, and quinoa salad

Grilled squid with pear, arugula and shaved parmesan salad

Mixed seafood paella

Grilled chicken breast served over sweet potato & fig salad accompanied by chamomile dressing

Orzo stuffed peppers with lemon baked chicken thighs

Chicken satay with peanut dipping sauce, jasmine rice, and green papaya salad

Flank steak with chimichurri and plantain frites

Sea bass with lemon verbena beurre blanc over citrus green salad & chilled cream of beetroot soup

HORS D'OEUVRE
Scallops over pea & mint purée

Truffle mushroom arancini

Smoked salmon with hash brown, dill cream, and caviar

Mango tuna tartare wonton bites

Roasted grapes with herbs, burrata, and prosciutto

Greek stuffed tomatoes

Rosemary, truffle, and parmesan sweet potato fries

Zucchini feta fritters with tzatziki

Tuna crudo with passionfruit and lemon

MAIN
Pork loin chop with almond salsa, glazed figs, purple sprouting broccoli and roasted carrots

Crispy skin salmon in a lemongrass coconut sauce and mixed vegetables

Braised halibut in cherry tomatoes & tahini with herb stuffed tomatoes

Lemon pesto gnocchi with greens and Italian sausage

Ginger garlic lobster tails with brussel sprouts, and lemon crumb spaghetti

Marinated tiger prawns with pil-pil sauce and cauliflower shawarma

Ribeye steak with cumin butter, sumac onion salad and couscous

Grilled fish with homemade babaganoush, beet purée, and wild rice

Greek style lamb shank with couscous

Thai style steamed fish with garlic sautéed greens

DESSERTS

Rose Infused Crème Brûlée

Spiced Pears with Ice Cream

Coconut Date Truffles

Chocolate Tahini Mousse

Earl Grey & Dark Chocolate Cake

Blood Orange Tart

Dragonfruit Cheesecake

Ginger & Lime Custard

Tropical Pavlova

Coconut Panna Cotta

More Locations Details

Summer Operations
Caribbean Virgin Islands (US/BVI)

Winter Operations
Caribbean Virgin Islands (US/BVI)