The Crew
Your private captain and chef, with you from the first swim to the last sunset.
Sean
CaptainDurban, South Africa
South African, and skippering charters in the Virgin Islands since 2006, when he started out on Lagoon 440s for Festiva Sailing Vacations in the BVI.
Unhurried. Experienced. Generous.
Since then he has been captain, mate and engineer on yachts up to 44 metres across the Caribbean, the Mediterranean and the US East Coast: high-end charters on a Fountaine Pajot 67 in the BVI, refits in France, and ocean deliveries to Bermuda, Newport and Maine.
A commercially endorsed Yachtmaster who is also a trained engineer, so the boat is looked after as carefully as the guests. He plans every week around the weather and around what your group actually wants, and is happy to put a kid at the wheel.
Favourites
Anegada. Two nights there if the weather lets us.
Fifteen knots on the beam, flat water, late afternoon sun.
Dominica. Steep green coast, deep anchorages, almost no traffic.
Handing the helm to someone who has never sailed, and watching it click.
Credentials
- RYA/MCA Yachtmaster, 200 tons, commercially endorsed
- STCW (2021)
- Officer of the Watch (OOW)
- GMDSS radio, radar, ARPA and celestial navigation
- AEC marine engineering
- VISAR First Responder and advanced medical
- Sea survival and fire fighting
- PADI Rescue Diver
Henry
ChefLangebaan, South Africa
From Langebaan on the South African west coast, where the cooking runs to whatever came off the boats that morning.
Precise. Curious. Generous.
He trained at the West Coast Chef School in Langebaan, earning a Level 3 Diploma for Professional Chefs, and cooked for events and in restaurant kitchens before joining Perpetual Blue. Before that he spent fifteen years running his own drafting business, and it shows in how carefully every plate is put together.
Every menu is planned around the week's guests: allergies, intolerances, picky kids, birthdays. Tell him before you board and the table is built around it.
Favourites
Braised lamb shank with cheesy sweet potato mash and red wine jus.
Malva pudding with hot toffee sauce and vanilla ice cream.
Canapés at sunset, with the boat swinging at anchor.
Something South African. Usually the malva pudding.
Credentials
- Highfield Level 3 Diploma for Professional Chefs
- Highfield Level 2 Food Safety for Catering
- Highfield Level 2 Hospitality and Catering (Food Production and Cooking)
- Highfield Level 2 Health and Safety in the Workplace
- STCW
- RYA Powerboat Level 2