Bereshit

Crew Profile

Captain Pablo Gomez Gonzalez

With over four years of experience as a professional sailor and three years as a skilled skipper, Pablo brings a wealth of knowledge and passion to every journey. Having sailed more than 20,000 nautical miles, including two Atlantic Ocean crossings and a remarkable delivery voyage from Cape Town to the Mediterranean, his career is defined by adventure and expertise.

His love for the sea is matched by his dedication to safety and precision. Whether guiding charter guests through the stunning Balearic Islands during summer or navigating complex routes, he expertly employs advanced navigational equipment and meticulous planning to ensure smooth and enjoyable voyages.

A natural leader, Pablo thrives on fostering a well-coordinated crew and delivering an exceptional charter experience. With his deep knowledge of weather patterns, local surroundings, and potential challenges, he combines professionalism with a personal passion for sailing, making each trip unforgettable for his guests.

Artiz Santiago Ballesteros

Aritz Ballesteros is a 36-year-old chef renowned for his passion for creating unforgettable culinary experiences. Over the years, he has evolved from a culinary enthusiast into a seasoned Head Chef, excelling in kitchen management, team leadership, menu creation, and event organization.

Aritz’s career has taken him across much of Europe, including a notable tenure with Chateauform in the Netherlands, where he worked in stunning locations across Holland, Germany, France, and Switzerland. His experience includes positions at prestigious establishments such as the five-star Conservatorium Hotel in Amsterdam and high-end restaurants like Taiko Amsterdam, specializing in Asian cuisine, and Helling 7 in Amsterdam.

Last summer, Aritz embraced a new challenge by transitioning to the role of a yacht chef. This career move has been both rewarding and transformative, allowing him to adapt his culinary expertise to the unique demands of working in a confined onboard environment. As a barbecue enthusiast, Aritz has relished the opportunity to innovate while delivering exceptional dining experiences to clients.

His time in Mallorca was particularly fulfilling, as he consistently exceeded guests' expectations with his culinary artistry. Now based aboard the catamaran Bereshit in the British Virgin Islands, Aritz continues to craft memorable dining experiences for guests exploring the Caribbean.

Although he hails from Spain, Aritz’s extensive travels have greatly enriched his culinary repertoire. He remains deeply connected to his Mediterranean roots, specializing in Spanish, Italian, French, and Greek cuisines, while skillfully incorporating Asian influences from Japan, Thailand, and Indonesia. His appreciation for vibrant flavors also extends to South American cuisines, particularly those of Peru and Mexico.

Aritz looks forward to continuing his culinary journey, celebrating the diverse flavors of the world and sharing his innovative creations with guests aboard Bereshit.

Sample Menu

Breakfast Buffet:

• Coffee. Thee, Juices, Home made Smoothies.
• Yogurt, Muesli, Ops, Berries, Dry fruit...
• French pastries, French toast, Omelet bar, Crepes, Pancakes, Fried eggs, Bacon, Charcuterie, Cheeses, Creme cheeses,..
• Sourdough Toast, Eggs Benedict, Eggs Florentine, Shakusha Eggs
• Bagels (Crème Fraiche, Salmon, Kervel) (Dijon mustard, Spianata Romana, Pickles)
  
  

Salads / Entree / Soups:

• Cesar Salad. Romain lettuce, parmesan, chicken, egg, bacon, dressing, croutons.
• Lentil Salad. Baby spinach, pumpkin pickles, cauliflower slices, red pepper, lemon
  yogurt dressing,
• Watermelon Salad. Feta, black olives, mint, roaster sesame dressing, crees.
• Cauliflower Couscous. Celery, cucumber, red onion, pumpkin cubes, pomegranate,
  hazelnut dressing.
• Smoked Beetroot Salad. Wasabi crème, horseradish crème, blueberries, goat milk dill
  oil marble.
• Burrata Salad. Green peas pure base, roasted asparagus, pesto, rucola, seeds.
• Lobster Salad. Butter lettuce, dill crème, maple sirup, beurre noisette dressing.
• Cherry Tomato Salad. Rucola, manchego cheese, walnut, balsamic vinegar.
• Salmon Tiraditos. Kimchi marinade, green apple, mango gel, jalapeño jam, tobiko, nori.
• Tuna Tartar. Oranje soya marinade, tomato, avocado cream, red chilli, cashew nut, negui.
• Sea Bars Ceviche. Tiger milk marinade, spring onion, red onion pickled, togarashi, kaffir corn gel, crispy shallot.
• Grilled Octopus. Chipotle glazed, apple/fennel salad, raspberry vinaigrette, amaranth crocanti.
• Smoked Veal Tartar. Bbq salad, pickled onion, baby corn, shimeji, egg yolk gel, crispy cabolonero, chives oil.
• Topinambur. Topinambur pure, freekeh, roasted topinambur, mizuna, green oil, seeds.

• Miso Soup. Shitake, nori, daikon, pickled shimeji, wakame.
• Ramen Soup. Dashi base, beef, enoki, soya egg, chili oil, furikake.
• Onion Soup. Croutons, crispy onion, parmesan chip, herbs.
• Sweet Corn Veloute. Pickled shallot, torched corn, crispy seeds.
• Parmesan Soup. Crispy bacon, garlic croutons, chives.
• Gazpacho. Croutons, parsley, chopped cucumber.
• Salmorejo. Chopped egg, crispy serrano ham, croutons, herbs.
• Leek Veloute. Crispy garlic, green oil, chives, crispy leek.

Main Courses:

Fish

• Sea Bass Filet. Parsnip pure, seasonal veggies, wasabi hollandaise.
• Monkey Fish. White beans lemon butter base, carrot, brussels sprouts, beurre blanc
  foam.
• Black Cod. Roasted Japanese aubergine, miso gel, soya caviar, shimeji, salty fingers.
• Grilled Ink Fish. Smash potato, black garlic risotto, kimchi mayo, crees.
• Lobster. Makhani sauce, yogurt, coriander, cashew nuts, lemon caviar.
• Turbot Filet. Pumpkin pure, tobiko beurre blanc, chicory salad, blood orange dressing.
• Coquilles St Jacques. Sweet potato pure, cristal scrims, broccolini, passion fruit foam.
• Salmon Filet. Potato mille-feuille, beetroot pure, spring onion, kohlrabi, cappers sauce.
  
  

Meat

• Entrecot. Parsnip pure, brussels sprouts, mini carrots, potatoes, chipotle grazed, jdv. 
• Filet Mignon. Potato pure, portobello, bone marrow, rutabaga cubes, brandy jus.
• Bavette. Beetroot hummus, mushrooms forest, chimichurri, negui, green oil.
• Chicken Supreme. Onion in three textures, savora mustard siphon, skin cracker.
• Red Curry Chicken. Edamame beans, bok choy, veggies and fried rice.
• Lamb Chops. Kale pesto, roasted cherry, purple cabbage salad, rosemary popcorn. 
• Lamb Shoulder Goulash. Asian style, potatoes, green peas, carrots, daikon, bean sprouts, oyster mushrooms.
• Duck Breast. Truffle celeriac pave, broccolini, asparagus, orange gel, duck jus.
• Venison. Topinambur pure, pumpkin cubes, crispy topinambur, green oil, venison jus.

Vegetarian

• Roasted Cauliflower. White beans pure, baby spinach, beurre noisette, fried cappers.
• Aubergine. Rice base, miso tahini, honey, spring onion, coriander, pomegranate.
• Daikon Scallops. Grilled watermelon, tajin/lime cucumber, pickled red onion, feta
• Bbq Celeriac. Pumpkin pure, cardamon yogurt, hazelnut foam, Mushrooms cracker. 
• Roasted Broccoli. Broccoli pure, miso bok soy, smoked whiskey dressing, seeds.
• Salsifí. Honey emulsion, blood orange compote, pollen, salsify chips, crees.
• Carrot in Textures. Carrot pure, rainbow carrots, coconut milk, vanilla, crispy carrot. 
• Green Curry. White base, green peas, coriander, bok choy, spring onion, broccolini.

Desserts:

• Japanese Cheese Cake.
• Guinness Cake.
• Créeme Brulé.
• Matcha Tiramisu.
• Fruit Parfait.
• Créeme Caramel.
• Coconut Tapioca, Mango, 5 spices Honey. - Lemon Pie.
• Red Fruit Pie.
• Apple Pie.
• Bbq Pineapple.

Cocktails:

- Aperol Spritz
- Moscow Mule
- Whiskey Sour
- Amaretto Sour
- Daiquiris
- Margaritas (Spicy, Mango, Strawberry, etc...) - Dry Martini

More Locations Details

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

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