Two Oceans - Winter

Crew Profile

Captain George Vaughan – Skilled and Seasoned Sailor

Captain George Vaughan is an experienced mariner with a passion for delivering exceptional yachting adventures. With over 50 successful charters and two transatlantic crossings to his name, George brings unparalleled expertise, professionalism, and enthusiasm to every voyage.

This is George’s third Caribbean charter season, solidifying his reputation as a seasoned and competent captain. His journey began in the Windward Islands, where the prestigious Sandy Lane Yacht Club and Residences became his base. In his second season, George navigated the stunning waters of Saint Martin and the British Virgin Islands, further honing his skills in providing seamless and memorable guest experiences.

George’s maritime career began as a deckhand on superyachts, where he developed a deep understanding of yacht operations, navigation, and maintenance. Over the years, he worked his way up to captain, consistently applying his knowledge and expertise to ensure the safety and enjoyment of his guests and crew.

A holder of the RYA Yachtmaster Offshore 200GT (Commercially Endorsed) and other essential maritime certifications, George combines technical proficiency with a friendly, approachable demeanor. Whether orchestrating complex passages or crafting unique charter experiences, he is committed to delivering excellence at sea.

Captain George Vaughan is not only an adept sailor but also a natural leader, dedicated to creating unforgettable adventures for all who step aboard.

Chef Sandra Franck – Culinary Expert and Yacht Chef

Chef Sandra Franck is a talented and creative culinary professional from Denmark, combining years of diverse culinary expertise with a passion for exploring flavors from around the globe. With a Yacht Chef Certificate from Ashburton, STCW certifications, and a B1/B2 visa, Sandra brings exceptional skill, adaptability, and professionalism to every role.

Sandra’s extensive experience includes:

Yacht Chef: Overseeing galley operations on private yachts, including the 28m Celtic 2, where she catered to up to 8 guests and 3 crew. Her responsibilities spanned menu planning, provisioning, accommodating dietary restrictions, and delivering exquisite dishes across a variety of cuisines, such as Irish, German, Italian, and Thai.

Private and Personal Chef Roles: Cooking for families and corporate retreats, with expertise in vegan, keto, and low-sugar diets.

Sous Chef: Catering for large groups at Re-Green Retreat in Greece, incorporating fresh, locally sourced ingredients.

Sandra is highly skilled in bread making, pasta, cakes, and ice cream, as well as a range of international cuisines, including Vietnamese, Moroccan, and Japanese. Her organizational abilities ensure a spotless galley, and her attention to detail elevates every meal she prepares.

Beyond her culinary prowess, Sandra is also an accomplished barista and bartender, with expertise in latte art and cocktail crafting. Her background in service and management adds a valuable layer to her ability to interact with guests and crew, ensuring memorable experiences on board.

Known for her cheerful demeanor, dedication, and ability to thrive in dynamic environments, Sandra seamlessly integrates regional flavors into her creations while catering to individual preferences. Her love for the ocean and commitment to excellence make her a standout professional in the yachting industry.

Sample Menu

Sample Breakfast Menu: 

• Shakshuka, baked eggs in tomato sauce, served beside fresh bread and herb butter
• French toast served with Bacon & Maple syrup
• Pancakes served with applesauce and chive sour cream dipping sauces
• Buddha bowl coconut chia pudding with red fruit and crispy nuts
• Eggs Benedicts served with homemade bread and hollandaise sauce
• Waffles served with topping bar, fruit compotes, fresh whipped cream
• Bagels served with smoked salmon with sour cream

Sample Lunch Menu: 

• Shrimp spaghetti and green salad
• Taste of Spain: Delicious Tortilla de patatas with sausages, grated tomato served with homemade Focaccia
• Coleslaw with Crusty Lemon chicken and silky tahini sauce
• Gazpacho cold soup and homemade pumpkin gnocchi with sage butter
• Paella with delicious Spanish salad.
• Italian aubergine Parmigiana accompanied with feta Greek salad
• Crazy homemade burgers with caramelized onion, goat cheese, fried egg, pickles, bacon and more, always accompanied by a fresh tasty salad

Sample Appetizer Menu: 

• Royal Gazpacho
• Caribbean Ceviche
• Banana chips
• Homemade hummus
• Tasty olives with chips

Sample Dinner Menu: 

• Tenderloin with Parmentier caramelized onion and red wine reduction accompanied with delightful Waldorf salad
• Caribbean Shrimp chaufa rice in fresh Pineapple accompanied by chicken
• Sirloin marinated with thyme on BBQ and grilled potatoes, accompanied by Caribbean salad
• Green Peas risotto with local Caribbean fish accompanied by a refreshing salad
• Indian chicken curry with basmati rice accompanied by fresh spinach salad and raita
• Vellutata of tomato datterino and fish in white wine cream and squid ink rice
• Delight Green lasagna with with truffle touches accompanied by fresh Mediterranean salad

Sample Dessert Menu: 

• Homemade ice cream with grilled pineapple
• Homemade hibiscus sorbet
• Dark almond cake
• Apple crumble with vanilla ice cream
• White brownie with macadamias
• Tiramisu
• Pineapple Sorbet
• Yogurt pie with red fruits
• Cheesecake

More Locations Details

Summer Operations
W. Med - Spain/Balearics

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