LIQUID SKY Charte de Yacht

Maya grew up primarily in the suburbs of Washington, D.C., but also lived
between her parents' home countries of Japan and Canada. A lifelong lover of
water, she enjoyed body surfing on the beaches of California and sailing and
canoeing on the lakes of Ontario. After graduating from the University of Toronto,
where she studied Japanese, Spanish, and biology, Maya realized she wanted to
pursue a deeper involvement in the culinary world. Her food journey began with
six months of WWOOF-ing in Spain and Portugal, followed by a move to
Baltimore, where she immersed herself in the vibrant organic urban farming
scene. During this time, she worked at an award-winning French bistro,
bartended at a natural wine and sake bar, and roasted and served coffee.
In 2020, she lived in Japan, where she interned at a Michelin two-star restaurant
and worked in a traditional noodle shop. She is a graduate of the Ballymaloe
Cookery School, located on an organic farm in Cork, Ireland, as well as the
Ashburton Yacht Chef Academy. Having traveled to over 40 countries, her
culinary expertise is broad and eclectic. Her passion for food goes beyond
cooking; she is committed to sourcing high-quality, seasonal, and local
ingredients, fostering strong relationships with producers. Maya particularly
enjoys foraging, fermenting, sourdough baking, and pickling. And she loves
breaking down and serving any fish or lobster she might catch off the boat!
Maya has been working as a chef in the Virgin Islands for over 5 years now! But
during recent off-seasons, she deepened her knowledge of ancient wine culture
in the Republic of Georgia and worked the harvest at a low-intervention winery in
Slovenia. She also spent time in Honduras, earning her PADI Rescue Diver
certification. And she just returned from Thailand where she took cooking
courses and learned to be a Padi dive instructor.
Maya’s relentless pursuit of gastronomic knowledge, combined with her ability to
cater to guests' dietary restrictions, preferences, and culinary aspirations,
ensures a unique and memorable dining experience.

Originally from Johannesburg, South Africa, Caro transitioned from a decade of competitive showjumping to a marine-focused career after volunteering with turtles in Madagascar. Relocating to Durban’s south coast, she became a certified dive instructor, working three years at a renowned shark diving spot and later in Mozambique. In 2022, she completed yacht courses, leading to roles on a dive boat in Greece and as an instructor in South Korea and the Philippines. In 2023, Caro attended a yacht bootcamp in the Dominican Republic, then gained experience in Fort Lauderdale through day-work yachting jobs. She has worked on various boats in the Virgin Islands for the last 2 years and decided that this is where she wants to be. With skills as a deckhand, stewardess, and dive instructor, Caro aims to build a long-term career running charter catamarans as a Captain in the US Virgin Islands, bringing her signature enthusiasm and hospitality to guests.