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| CREW PROFILES |  | | Captain: Sandra Yawn | Nationality: American | | Number of Crew: 9 | | Crew Profiles:
Captain – Sandra Yawn – American
Captain Sandra is originally from South Florida and has over twenty years experience in the yachting industry. A captain on luxury yachts for the better part of her career, Sandra holds a USCG Masters of Oceans 1600T/3000T, USC and MCA Class IV CEC. She has extensive knowledge of the U.S. East Coast, Gulf Coast, Bahamas, Caribbean and Mediterranean waters. She has traversed the Suez Canal, the Red Sea and the Persian Gulf.
Sandra takes great pride in her loyalty and longevity with her employers but is most noted for ensuring the safety of her guests, crew, and vessel at all times. In 2006 Sandra was awarded the prestigious “Distinguished Crew Award” from the International Superyacht Society for her excellence, dedication and tireless effort, an honor reserved for the best of the best and awarded to those who exemplify the highest level of expertise and professionalism in the super and mega yacht industry.
Sandra knows all those secluded bays where guests can enjoy the dramatic surroundings in peace or can find perfectly calm waters where everyone can experience the thrill of wakeboarding or jet skiing at dawn. She may even indulge in sharing her love of scuba diving and water skiing in instruction for beginners. From organizing helicopter tours to showing the different cultures of each country visited, your stay on board Lady J will slide effortlessly by; safe in the knowledge that Captain Sandra is at the helm of your journey of discovery.
Chief Stewardess – Kristianna Evans – American
Kristianna is from San Diego. She has more than ten years of experience in the hospitality management and certifications in bar-tending. She is adept at creating a unique and welcoming environment for guests, specifically tailored to their individual interests, preferences and itineraries. The last five years she has enjoyed her time working on super-yachts in the Mediterranean and Caribbean. She has completed an Emphasis in Business Management and Marketing. She prides herself on her attention to detail and aims to exceed guest’s expectations. Her interests include diving, wakeboarding, surfing, snowboarding, swimming, running, reading, meeting new people.
An Interesting fact about Kristianna: she once surfed the waters with Jimmy Buffet in St. Maarten.
Chef – Emma Becket – British
*** WINNER OF THE CONCOURS DE CHEF CONTEST, ANTIGUA 2011 ***
Emma is a British national and is culinary trained. She has worked in some of London's top restaurants notably Gordon Ramsey's Aubergine. She moved on from this to being sous chef at Moving Venue – one of London's largest private catering firms working alongside a Roux trained Michelin star chef and catering events for up to 500. She has been a yacht chef for 9 years and has even started her own chocolate line “Bitter Chocolates”.
An interesting fact about Emma: she paints and has had two gallery shows.
First Officer – Scot Fraser – American
Born in Minnesota, Scot spent his childhood years on small boats, canoes and kayaks. As an adult, having experience in bartending, he moved to Las Vegas to pursue career advancement in the hospitality industry, specializing primarily in the nightclub industry. He will gladly offer his expertise on mixed cocktail recipes or simply choosing the right wine pairing. Scot has also lived in Hawaii where he spent time as a professional photographer for weddings as well as indoor fashion shoots at his photography studio. He is capable of getting that “perfect” photo during any occasion, and really enjoys being the on-scene photographer should you desire one. He has spent the last several years working onboard large yachts in the Mediterranean Sea, including the coastlines of Spain, France, Italy, Croatia, Greece and even Tunisia. Scot speaks fluent English, intermediate Spanish, and basic French. Scot welcomes the opportunity to instruct and assist in all the water sports provided on board M/Y Lady J, including wave runners, wakeboarding and water skiing. Scot holds an MCA endorsed Yachtmaster Offshore 200 Ton license as well as a Global Maritime Distress and Safety Certificate.
An interesting fact about Scot: On the strength of his own lungs, he has reached an elevation of 19,340 feet climbing to the summit of Mt. Kilimanjaro and he has reached a depth of 100 feet free diving in the ocean off the coast of Hawaii with a maximum breath hold of 3 minutes and 45 seconds.
Chief Engineer – Nick Kitney – New Zealand
Nick originates from New Zealand, having grown up in the Solomon Islands and New Zealand, he has been around the ocean his whole life. Having completed a Bachelor of Engineering, a natural progression was to move into the Marine Engineering Industry, and for the past 9 years, he has been either land based or sea based engineering on vessels. As a pass time, Nick enjoys riding motorbikes, playing guitar, progressively learning Italian and passionately following any sport that New Zealand partakes in. Nick looks forward to looking after your safety and ensuring you have an enjoyable stay aboard Lady J.
An interesting fact about Nick: he used to play guitar in a band in Spain!
Bosun – Tom Hughes – British
Tom grew up in Southampton, England where he learned to sail on his family’s yacht from a very young age. From the age of sixteen, Tom supervised underprivileged children on Tall Ships, building up their confidence as they sailed throughout Europe. Tom trained as a Royal Navy Medical Assistant in the Armed Forces where he worked in Royal Navy hospitals providing advanced first aid in the field and practiced life saving measures. Tom has spent over three years in the yachting industry working on a range of yachts, completing his Yacht Master Offshore License, Approved Engine Course and traveling the Adriatic and Mediterranean Seas from Croatia to Palm de Mallorca. Tom is a courteous and friendly crew member who is experienced in all water sports including Dinghy Sailing and Sea Kayaking. He looks forward to providing guests with a fantastic time on the water, creating memorable moments by any means possible.
An interesting fact about Tom: Tom took part in the Scumball Rally, which is a race through Europe over four days in a car that cost less than £500. His efforts raised over a thousand pounds for a meningitis charity foundation.
Second Stewardess
Noémie Deed – British
Noémie is of English and French decent with dual citizenship. She has spent the past 6 years working in commercial real estate as a Chartered Surveyor in both London and Paris. She has traveled extensively and has lived in India, Bermuda, Germany, France and the UK. She is always keen to learn about new cultures. Noémie is a fantastic swimmer and has competed in several triathlons. She also has a strong hospitality background and always strives to provide the highest level of service. She looks forward to welcoming you onboard M/Y Lady J and will do her utmost to ensure it is an unforgettable experience.
An Interesting fact about Noémie: For charity, Noémie swam from Asia to Europe across the Bosphorus Strait.
Third Stewardess
Janelle Collins – Australian
Janelle was born and raised in Perth, Australia. Given Perth's location on Western Australia's coast and amazing weather her lifestyle has always revolved heavily around the beaches and being outdoors. Janelle studied law and commerce at University before deciding to pursue her other loves in life - meeting new people, travel and being outdoors. She is a sports fanatic and enjoys playing tennis, netball, mixed rugby and soccer, and is a keen runner. Janelle looks forward to helping you create wonderful memories during your stay on motor yacht Lady J.
An interesting fact about Janelle: Before she left Australia she took part in a number of charity fun runs and triathlons.
Deckhand
James Thring – South African
Growing up at the foothills of the Drakensberg mountain range in South Africa, James grew up with a love for the outdoors and spent his childhood years fishing, riding motor bikes and playing as much sports as possible. James is fluent in English and speaks advanced Afrikaans as well as basic Zulu. He graduated from university in 2010 with a Bachelor of Social Science Degree majoring in Media Studies and Marketing. His love of the outdoors, along with the desire to travel while meeting new people in their environment, he decided to pursue a career in the yachting industry. He has since spent the past year working aboard large yachts in Fort Lauderdale and continues to exceed the expectations of his peers. His love for fishing carries on and he is eager to learn more fishing secrets in order to help beginners more. He welcomes the opportunity to make your fishing and water sports experience one to remember aboard M/Y Lady J.
An interesting fact about James: Due to political instability in his native country South Africa, James rode in an armed convoy on his way to school when he was a child.
Chef Emma Becket - Winner of the Concours de Chef Contest Antigua 2011 – Sample Menu
Lunch – Day 1
A Trio of Scallops
Served on a fricassee of leaves with a tomato and chili concasse.
Seared Wild Salmon
Salmon stead marinated with sweet paprika,
ginger and chives, char-grilled served with a Moroccan couscous salad.
Lemon Brule Tart
Tangy tart with fresh raspberry cream and blackcurrant coulis.
Lunch – Day 2
Beef Carpaccio
Served with fresh parmesan, rocket and a cracked pepper and lemon vinaigrette.
Parpadelli Pasta
Served with a wine, cream and wild mushroom sauce and a scallop roe dust.
Stilton Laced Shortbread
Served with a plum cream cheese and tomato sorbet.
Lunch – Day 3
Warm Goats Cheese Salad
Grilled goats cheese with a salad of mixed leaves, pomegranate, oven roasted pistachios and wild strawberries.
Flash Fried Chili Squid
Baby squid marinated with chili, lime and cilantro served on a green papaya salad.
Balsamic Strawberries
Strawberries masticated in a balsamic reduction and honey served with home-made vanilla ice-cream.
Lunch – Day 4
Salad Capresse
Vine beef tomatoes, buffalo mozzarella served with a both Thai and European basil and a pesto vinaigrette.
Seared local Cod Fillet with a Roasted Red Pepper Crust
Grilled and served with a herb gnocchi and a fresh tomato sauce.
Tiramisu Parfait
A layered parfait served with an amaretto biscotti.
Lunch – Day 5
Tomato Tart Tatin
Vine cherry tomatoes slow roasted with garlic and basil served with fresh parmesan puff pastry and pesto oil.
Grilled Lobster and Mango Salad
Freshly caught lobster grilled with light lemon oil, served with just turning green mango, with a sweet chili dressing.
Stawberry and Amanac Panna Cotta
Fresh cream panna cotta served with a honey and basil tuille and a strawberry coulis.
English Dinner
Prawn Cocktail
A twist on the old staple! Saute tiger prawns, avocado on a bed of baby gem lettuce served with a spiced cocktail dressing.
Fish and Chips
Choice of fish fried in a light batter with Cajun spice, basil with mashed pea puree and home cooked herb chips.
Black Forest Gateau
The traditional English Cake! Layered dark chocolate sponge with sweet cream and cherry compote.
Dinner – Day 1
Vietnamese Spring Rolls
Steamed prawns and caramel pork wrapped in Vietnamese rice paper with carrot, cucumber and mint with a chili plus peanut dressing.
Teriyaki Glazed Tuna with Foie Gras
Char-grilled blue fin tuna wrapped in seaweed served with a sesame teriyaki glaze topped with pan-fried foie-gras and sticky rice.
Thai-style Sweet Dumplings
Steamed palm sugar and jasmine dumplings served with a home-made green tea ice-cream and a wasabi and honey tuille.
Dinner – Day 2
Crab, Avocado and Crayfish stack
Layers of fresh crab meat with cilantro, avocado and chili and crayfish in a brandy cocktail dressing and a caviar garnish.
Pan-fried Duck Breast
Duck marinade with ginger wine and herbs served with griddled veg, spiced polenta and a pomegranate jus.
Warm Chocolate Fondant
The Classic! Melting chocolate cake served with butterscotch ice-cream and a raspberry coulis.
Dinner – Day 3
A Trio of Tuna Tartar’s
Chili & Ginger • Shitake & White Soy • Wasabi & Lime
Served with sesame rice crackers
Rosemary and Cinnamon Rack of Lamb
Rack of Lamb roasted served with sweet potato dauphines, grilled asparagus and a port and mint jus.
Individual Pavlova’s
Baby Italian merangues with a crème Chantilly and fresh mixed berries.
Dinner – Day 4
Lobster Bisque
Freshly made lobster soup served with a garnish of seared lobster and tarragon toast.
Seared Sea Bass Filet
Served with scalloped potatoes, spinach and oven roasted cherry tomatoes and a Palma ham wafer.
Lemon and Orange Truffle
A light layer mousse cake with a grapefruit sponge served with a passionfruit coulis.
Dinner – Day 5
Seared Baby Snapper Fillets
Marinated with lemon and served with a chili tomato salsa.
Wagu Beef Fillet with Wasabi Mash
Oven roasted daube of beef served with a wasabi scented mash, sauté shitake mushrooms, soy-infused jus and a cilantro and cream foam.
Raspberry and Chocolate Soufflé
Served with a warm white chocolate and amaretto sauce.
Dinner – Day 6
Pan-fried Foie Gras
With spiced pear and saffron chutney, brioche toast and charred pink grapefruit.
Grilled Supreme of Chicken
Chicken marinated with basil and garlic, served on a wild mushroom risotto with a rocket and parmesan salad.
Vanilla Profiteroles
Freshly made profiteroles dipped in chocolate, filled with crème Chantilly and dipped in dark chocolate with a white chocolate sauce.
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