YOUR CREW

Capt. Sylvio LeBlanc

  • Syl was truly blessed to grow up on the shores of the Northumberland Strait on Canada’s Atlantic Coast, where life revolves around the sea. As a child, he developed a deep passion for sailing, spending nine consecutive summers at his local sailing school. He liked racing dinghies, but more than anything, he simply loved to sail.

    For Syl, the salty Atlantic air awakens a sixth sense, and sailing has always been the answer to many of life’s questions. After a successful career as an entrepreneur and seeing his boys off to college, Sylvio charted a new course in life and transitioned into professional yachting. Armed with his RYA Yachtmaster Certification and other essential qualifications, he embarked on this new journey and has never looked back.

    Syl is a kind and generous captain who engages with his guests with a calm and relaxed demeanor. He excels at creating customized charter experiences, collaborating closely with his guests to bring their dream itineraries to life. Whether it’s cruising to a secluded beach, exploring must-see island spots, or anything in between, Sylvio ensures every moment is unforgettable.

Chef Helen Martinez

  • Born and raised near Los Angeles in a family with a rich culinary heritage, Helen started cooking in her grandmother's kitchen at a very young age. She learned about butchery, organic gardening, and American Southwest ancestral cooking.

    Family vacations consisted of camping, boating, and deep-sea fishing in Baja California, where she would catch and prepare fresh seafood for large groups of family and friends.

    Helen graduated from Le Cordon Bleu French Cooking School in 2007 and continued to fine-tune her craft as a chef at Passages Malibu Addiction Treatment Center and as a chef for top NFL players at their training institute in Irvine, CA. She has prepared food for many high-profile clients and for the most discriminating palates in private estates, corporations, and clubs.

    She was the Executive Chef at the Los Angeles International Airport Private Lounges, overseeing the Delta Club, Virgin Atlantic First Class, and the award-winning ("Skytrax Lounge of the Year") Star Alliance Lounge. She also served as Executive Chef at the American Express Centurion Lounge at Miami International Airport, where she worked alongside celebrity chef Michelle Bernstein.

    Helen eventually combined her passions for cooking and being at sea by working as a professional yacht chef. She has worked on many yachts, cooking in various parts of the world, inspired by the adventure, the guests, the locale, and unique culinary finds. She loves what she does, and it shows.

Third Mate Elizabeth Beal

  • Growing up in North Carolina, Liz's was drawn to water and adventure from an early age—it was hard to pull her out of the water on family trips filled with boating and beaching, and summers as a white water canoe guide and camp counselor. After graduating from college in 2009, Liz developed a plan around a dream and moved to the Virgin Islands. 

    Liz honed her skills through a mosaic of opportunities in the watersports industry including scuba diving, sailing, and owning/operating a kayaking, paddleboarding, snorkeling, and hiking tour guide business on St. John, USVI. After 14 years of experience creating meaningful, fun, and safe adventures for all types of travelers, she still feels such gratitude for the opportunity to facilitate special moments and recognizes the sacredness and joy inherent in exploring a new place or learning a new skill. 

    Fueled by black coffee and bad jokes, Liz is excited and motivated to work with a high caliber team and use her skills and experience to build the best charter experience possible. 

ONBOARD CUISINE

  • Fresh local fruit plate and a variety of fresh baked muffins and pastries

    Vegan overnight oats with honey and chia

    Granola and breakfast cereal bar with Greek yogurt

    Bacon and Sausage

    Eggs and omelets cooked to order

    Toast and variety of jam 

    Rotating Specials:

    Crispy Potato pancakes with applesauce and chive sour cream dipping sauces 

    Waffles w/ topping bar, fruit compotes, fresh whipped cream 

    Sausage and Sweet Potato hash

    Crab Cake Eggs Benedict 

    Bagel and Lox plate, red onion, tomato, capers

    Avocado toast with tomato, feta, olive oil, herbs

    Blueberry pancakes with lemon curd 

  • Citrus Marinated grilled chicken Caesar salad, tomato, cucumber, house made cilantro Caesar dressing, fresh made crouton, shaved Parmesan

    Blackened Wahoo fish tacos, tangy Cabbage Slaw, mango salsa. Charro black beans, chips and salsa

    Tuna poke Noodle Salad, bacon wrapped shrimp and glazed pineapple skewers

    Grilled Steak Caprese Salad, with pesto and balsamic drizzle. Grilled crostini 

    Teriyaki Baked Salmon, chilled spinach and farro salad with berry vinaigrette and toasted pecans

    Grilled Shrimp salad, mixed greens, sliced red onion, baby heirloom tomatoes, crispy bacon, capers, maple Dijon vinaigrette. Garlic toast points

    Gourmet Beef Sliders, Grilled Chicken Sausages with peppers and onions. Seasoned baked potato wedges, fresh garden salad 

  • Charcuterie board, assorted cheeses, nuts, fruits, and jams

    Hummus and Whipped Ricotta Served with Mediterranean pickled veg, Fresh crudite and warm pita 

    Mini lump Blue Crab Cakes with remoulade dipping sauce

    Fresh Shrimp and Vegetarian Spring Rolls with hoisin and peanut dipping sauces 

    Baked Brie and Caramelized onion fig jam, herbed puff pastry. Fresh Crudite and Assorted crackers

    Sausage and Fontina stuffed baby portobello mushrooms with pesto ranch dipping sauce

    Salmon and goat cheese tartlets, micro greens, spicy Sriracha crema 

    Flatbread with Fig, Manchego, Arugula, Balsamic Glaze, Walnut

  • Chicken picata, tomato herb linguine, sauteed yellow squash

    Miso baked Cod, coconut ginger basmati rice, charred baby bok Choi with sesame oil 

    Barbecue pork ribs, truffle Mac and cheese, roasted broccolini

    Caribbean style fried red snapper, purple cauliflower mash, garlic green beans, fresh pico de gallo 

    Chicken parmesan with marinara house, zucchini ricotta involtini, and roasted brussel sprouts with balsamic and onion 

    Seared garlic butter scallop and shrimp duo, mushroom risotto, prosciutto wrapped haricot verts 

    Surf and turf of Filet Mignon and butter poached lobster tail, red potato mash, glazed baby rainbow carrots, red wine reduction sauce

  • Salted Caramel Brownie a la Mode, vanilla ice cream, brownie crisp 

    Lemon cake with blueberry coulis and fresh made whipped cream

    Creme Brulee with fresh berries 

    Flourless chocolate cake with raspberry sauce and vanilla ice cream 

    Key Lime domed cheesecake, white chocolate sauce, graham cracker crumble 

    Godiva Bananas Foster - Caramelized banana, chocolate ice cream, Rum butter sauce, Godiva Chocolate Liqueur 

  • Vodka: Tito's

    Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

    Bourbon: Bulleit

    Gin: Bombay Sapphire

    Tequila: Milagro

    Champagne: La Marca Prosecco

    Red/White Wine ($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

    Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

    Beers: ST. John Brewer's, Leatherback Brewery, Corona

GUEST TESTIMONIALS

  • "Unforgettable"

    "Our charter trip was unforgettable. The water sports, the relaxation, Chef Helen's Coconut Rum Cake, and Captain Syl's stories of Pirates made everything perfect"
    - Michael and Janet from New Mexico

  • "nailed it!"

    “I really wanted to eat my favorite dish on the trip and requested Pasta all’Amatriciana. Chef Helen nailed it!"
    - Robert from Miami

  • "We cried when we had to leave"

    "We really loved the crew so much. They made us feel like we were all best friends. Helen and Syl showed us warmth, humor, and excitement. We cried when we had to leave"
    - Vanessa & Jim from England

  • "FRESH and delicious!!"

    "My favorite part of the trip was when I caught a Wahoo fish and Captain Syl cleaned it and Chef Helen cooked it for dinner that evening. There's something amazing and special about eating fish that you caught.  FRESH and delicious!!"
    - Larry from Philadelphia

  • "incredible journey"

    "Captain Syl, …we are… grateful for the incredible journey you took us on: sailing along the south of France, then to Sardinia, Capri, Amalfi, around the boot of Italy, as far up the Ionian Sea as Albania, and finally retracing our steps back. Those four months were unforgettable, filled with cherished memories, and it was all made possible because of you. Thank you for your dedication, expertise, and unwavering support."
    — Undisclosed Family, 09/30/24

  • "True professionals"

    "Captain Syl and his crew went above and beyond to ensure our comfort and satisfaction. Every detail was meticulously attended to, from the warm welcome to the seamless execution of every activity. True professionals."
    — Hauf Family, 04/09/24

  • "warm and friendly'

    "The crew created a warm and friendly atmosphere throughout our trip. Their enthusiasm and positive energy truly enhanced our vacation. Captain Syl promised us 'Easy Days,' and he delivered."
    — Boucher Family, 02/05/24

  • "out of this world!"

    "Chef Helen's meals were out of this world! Every dish was beautifully presented and absolutely delicious. It felt like dining in a five-star restaurant every day. Captain Syl and Chef Helen worked seamlessly together; it’s hard to believe only two people could deliver so much."
    — Dixen Family, 12/27/23

  • "trip of a lifetime"

    "From our initial video meeting, Captain Sylvio and Chef Helen took the time to understand our preferences and tailor the trip to meet our needs. From customized meals to personalized itineraries, their efforts made this an unforgettable experience. They made the hard stuff look easy. This was the trip of a lifetime, and we can't wait to book again!"
    — Mercure Family, 12/20/22

  • "safe and cared for"

    "The crew demonstrated an incredible level of professionalism and expertise, from the food and beverage service to everyday activities both at sea and ashore. Their knowledge of the area, along with their skilled handling of the yacht, made us feel safe and cared for at all times."
    — Trygg's Group, 03/20/21