Captain Jamie
Captain Jamie Still is a highly experienced captain with over 15,000 miles of sea voyaging and sailing experience. Learning to sail in the sailing capital of San Francisco, Jamie developed a love for the sea with which the office job just couldn’t compete. After leaving a successful technology engineering career, Jamie set upon the high seas with his own catamaran, never looking back at the office life.

Jamie has extensive experience navigating the waters of the Caribbean, US East Coast, and Bahamas. He has also sailed in Norway and Greece for charter excursions. Jamie also has a pilots’ license and is an open water scuba diver. Jamie has operated several type of sailboats and in all kinds of conditions. As a yacht captain, Jamie is known for his attention to detail, a commitment to safety, and excellent boat handling skills. He is a strong leader who puts the needs of his guests first, and he takes pride in providing a luxurious and memorable experience for everyone aboard. In his free time, Jamie enjoys sailing his own boat and exploring new places on planet Earth.




Chef Ina Urfalino
Chef Ina Urfalino arrived in Saint Martin at the age of 19, where she quickly found her place in the culinary world. By the age of 22, she had already become a Head Chef, and just two years later achieved a lifelong dream — opening her own fine dining restaurant in Grand Case. For eight wonderful years, she poured her passion into the restaurant, expressing her creativity and precision while earning the loyalty of guests who followed her through every culinary adventure.

After this intense and fulfilling chapter, a personal turning point brought Ina to New York City. There, she worked in the kitchens of Bagatelle in Manhattan and Anchor & Upload in Brooklyn — two dynamic restaurants that expanded her culinary perspective and introduced her to a more global and cosmopolitan approach to cuisine. Eventually, the call of her island roots brought her back to Saint Martin, where she continued to refine her craft in several renowned local restaurants before Hurricane Irma changed everything.

In the aftermath of the storm, Ina embraced a new path and entered the yachting industry. She began working as a Chef/Stewardess aboard Lagoon 620 catamarans and quickly discovered her passion for life at sea — from the close connections formed with guests to the challenge of creating refined cuisine in compact galleys. Most rewarding of all was seeing guests truly enjoy the experiences she helped create.

Over the past five years, Ina has worked as a Private Chef aboard yachts up to 120 feet, consistently pushing herself to deliver cuisine that is elegant, balanced, and full of personality. She is known for being passionate, creative, and highly adaptable, thriving under pressure while collaborating closely with crew to create exceptional guest experiences. Rather than viewing dietary restrictions as limitations, she sees them as opportunities to innovate and craft thoughtful, personalized dishes.

Chef Ina’s goal is simple: to provide every guest with a sincere and memorable culinary experience, wherever the journey takes them.

DAY BREAK
Pancake Trio
Plain, blueberry, and chocolate pancakes.

Crêpes
Served with lemon, salted butter caramel, or homemade chocolate.

Caramelized French Toast
Served with chocolate or tonka bean sauce.

Homemade “Grandma Janine” Brioche
Served with mango–coconut compote.

Banana Cake
Served with Madagascar vanilla.

Chia Pudding
With mango and caramelized coconut.

Crispy Waffles

Freshly Baked Chouquettes

Creamy Porridge
Oat or coconut porridge with fresh fruits and honey.

Greek Yogurt Bowl
With thyme honey, citrus, and sweet-savory granola.

Matcha Chia Pudding
With fresh raspberries and toasted coconut.

Creamy Scrambled Eggs
Served with lemon labneh and fresh herbs.

Eggs Benedict

Salmon & Avocado Toast
Served on a crispy waffle.

Crispy Potatoes
With confit vegetables, poached egg, and cheese mousse.

Creamy Coral Lentil Soup
Served with poached eggs and smoked salmon.

Johnny Cake
With confit vegetables, slow-cooked egg, and rocket espuma.

Herb Soufflé Omelet
With crunchy vegetables.

Savory Parmesan Waffle
Served with poached egg and roasted vegetables.

Crispy Chickpeas
With avocado, melting vegetables, egg, and fresh herb salad.

 

MIDDAY
Lightly Smoked Beef Tataki
Served with infused oil and aged Parmesan.

Crispy Feta
With grilled watermelon, sesame, and mild ponzu.

Warm Burrata
With roasted nectarines, pistachio, and basil.

Soy–Honey Glazed Chicken
With crunchy ginger–lime salad.

Crispy Shrimp
With red cabbage, green mango, and sriracha mayonnaise.

Revisited Vitello Tonnato

Charred Vegetable Salad
With whipped feta and lemon dressing.

Lobster Salad
With fresh fruits, avocado, vegetables, and mango vinaigrette.

Niçoise Salad
With marinated salmon.

Beet Carpaccio
With marinated feta, honey–sesame, and crispy feta.

Buffalo Mozzarella
With heirloom tomatoes and prosciutto.

Greek Salad

 

HORS D’OEUVRES
Chilled Cucumber Velouté
With smoked yogurt and green oil.

Heirloom Tomatoes
With strawberries, burrata, and white balsamic.

Open Vegetable Ravioli
Served in a clear broth with fresh herbs.

Beet Carpaccio
With raspberry and whipped fresh cheese.

Vegetable Ceviche
With coconut–lemongrass leche de tigre.

Chilled Corn Soup
With coriander and mild chili.

Roasted Vegetables
With black tahini and toasted seeds.

Tomato Tarte Tatin
With burrata chantilly and basil crumble.

Asparagus Folies

 

MAIN
Roasted Beef Fillet
Served with red wine shallot jus and potato gratin.

Spaghetti alle Vongole

Roasted Chicken
Served with reduced jus and confit vegetables.

Stuffed Pasta
Filled with confit beef and mozzarella.

Crispy Chicken
Served with lemon Greek yogurt and grilled vegetables.

Asian-Style Marinated Salmon
Served with roasted vegetables.

Chef-Style Chicken Parmigiana

Slow-Cooked Veal
Served with light jus and lemon risotto.

Nobu-Style Sea Bass
With mushroom risotto and vegetables.

Roasted Duck Breast
Served with mild pepper or fruit sauce.

Premium BBQ Beef & Poultry
Served with modern homemade sauces.

Caribbean-Style Grouper
With vegetables and sweet potato gratin.

 

DESSERT

Lunch Desserts
Pineapple Carpaccio
With hibiscus syrup and coconut ice cream.

Raspberry Tartlet
With pistachio cream.

Chocolate Mousse
Classic or tonka bean.

Strawberry–Champagne Soup
With lemon sorbet.

Mango Tartare
With fresh mint and crispy tuile.

Mango–Coconut Panna Cotta

Saint-Honoré

Selection of Ice Creams & Mignardises

 

Dinner Desserts
Citrus Fruits
With olive oil crumble and ice cream.

Poached Peach
With verbena and lemon granita.

Intense Dark Chocolate Mousse
With olive oil and fleur de sel.

Lime-Infused Rice Pudding
With coconut crumble.

Roasted Banana
With salted butter caramel.

Fromage Blanc
With red berries and hibiscus granita.

Roasted Pineapple
With coconut sorbet.

Paris-Brest

Red Berry Pavlova

Vanilla Crème Brûlée