Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Francois Meyer | South African | English |
| Chef | Eleanor Thompson | British | English |
MEET YOUR CREW 2026/2027 Season
CAPTAIN: Francois Meyer
CHEF: Eleanor Thompson
Francois was born and raised for several years in Richards Bay on the east coast of South Africa with the ocean on his doorstep and a fishing rod in his hand – it quickly became a way of life.
His family relocated and traded the beach for the wild bush and moved to a small town in south-west of Kenya called Magadi where he spent the rest of his childhood growing up on vast expanses of wilderness with wildlife on his doorstep.
After school he tried his luck at professional rugby but unfortunately an injury ended his short career and forced him to move on. Thankfully the ocean never stopped calling and soon he was back with a passion that had grown stronger with the absence.
He began his nautical career working as deck crew on Superyachts in the Mediterranean, then as a chef on charter Catamarans in the Virgin Islands followed and by several Atlantic crossings. With every second spent on the ocean, his love for this lifestyle has grown.
Francois is extremely excited to be back in the Virgin Islands with & Beyond Yacht Charters for his 4th season, to continue this adventurous chapter meeting new people, sharing stories and creating lifelong memories for his guests.
Eleanor, raised in the small seaside town of Dover in the Southeast of England, I grew up with a great appreciation of the outdoors, nature and adventure. My mother, born and raised in Africa, and my father, having a military background, have lived, and worked internationally. As such, trotting round the world on my own adventure is something that has come very naturally to me!
At nineteen I left the UK to study Mandarin at Nanjing University in East China, a real-life highlight and a great food tasting opportunity. Since graduating I have travelled most of Far and south east Asia and worked in China organising cultural programmes for westerner students – a very rewarding role. I am passionate about authentic experiences and the best of local food and culture.
During the pandemic, I took a corporate travel job in London. It gave me a detailed understanding of the travel and hospitality industry, but I needed to get back to the frontline. I was keen to do something that combined all the things I loved most; cooking, meeting great people, good weather, and an adventure! Since starting my dream job, I have worked as a chef on private charters in Greece and Croatia, and now beginning my 5th season in the U.S. Virgin Islands with &Beyond Yacht Charters.
Captain
Francois Meyer
Chef
Eleanor Thompson
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | Inclusive | $34,000/week | $34,500/week | $35,000/week | $35,500/week | $36,000/week | $36,500/week | $37,000/week | $37,500/week | $38,000/week |
| Summer 2027 | Inclusive | $34,000/week | $34,500/week | $35,000/week | $35,500/week | $36,000/week | $36,500/week | $37,000/week | $37,500/week | $38,000/week |
| Winter 2027 to 2028 | Inclusive | $34,000/week | $34,500/week | $35,000/week | $35,500/week | $36,000/week | $36,500/week | $37,000/week | $37,500/week | $38,000/week |
Additional Rate Information
Location Details
MEET YOUR CREW 2026/2027 Season
CAPTAIN: Francois Meyer
CHEF: Eleanor Thompson
Francois was born and raised for several years in Richards Bay on the east coast of South Africa with the ocean on his doorstep and a fishing rod in his hand – it quickly became a way of life.
His family relocated and traded the beach for the wild bush and moved to a small town in south-west of Kenya called Magadi where he spent the rest of his childhood growing up on vast expanses of wilderness with wildlife on his doorstep.
After school he tried his luck at professional rugby but unfortunately an injury ended his short career and forced him to move on. Thankfully the ocean never stopped calling and soon he was back with a passion that had grown stronger with the absence.
He began his nautical career working as deck crew on Superyachts in the Mediterranean, then as a chef on charter Catamarans in the Virgin Islands followed and by several Atlantic crossings. With every second spent on the ocean, his love for this lifestyle has grown.
Francois is extremely excited to be back in the Virgin Islands with & Beyond Yacht Charters for his 4th season, to continue this adventurous chapter meeting new people, sharing stories and creating lifelong memories for his guests.
Eleanor, raised in the small seaside town of Dover in the Southeast of England, I grew up with a great appreciation of the outdoors, nature and adventure. My mother, born and raised in Africa, and my father, having a military background, have lived, and worked internationally. As such, trotting round the world on my own adventure is something that has come very naturally to me!
At nineteen I left the UK to study Mandarin at Nanjing University in East China, a real-life highlight and a great food tasting opportunity. Since graduating I have travelled most of Far and south east Asia and worked in China organising cultural programmes for westerner students – a very rewarding role. I am passionate about authentic experiences and the best of local food and culture.
During the pandemic, I took a corporate travel job in London. It gave me a detailed understanding of the travel and hospitality industry, but I needed to get back to the frontline. I was keen to do something that combined all the things I loved most; cooking, meeting great people, good weather, and an adventure! Since starting my dream job, I have worked as a chef on private charters in Greece and Croatia, and now beginning my 5th season in the U.S. Virgin Islands with &Beyond Yacht Charters.
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Francois Meyer | South African | English |
| Chef | Eleanor Thompson | British | English |
Captain
Francois Meyer
Chef
Eleanor Thompson
General
Accommodation
Amenities
Charter Preferences
Electronics
Green Initiatives
Leisure
Scuba Diving
• Wakeboard (only for children ages 10-16)
• 1 x Two person towing tube (only for children ages 10-16)
• 2 x Stand Up Paddle boards
• 1 x Circular Floating Dock
•12 x snorkeling gear (Various sizes available for guests)
• 10 x Pool noodles for snorkeling and swimming
• 2 x Trawling fishing rods
• 1 x Casting rod for small fish
• 1 x tackle box with various lures
5 queen cabins with ensuite heads available for guest use.
ELEANOR’S SAMPLE MENU
SAMPLE MENU
BREKKY
Served with fruit platter and yogurt parfait
Loaded Breakfast Croissant
Buttery croissant filled with your choice of premium breakfast favourites
Turkish Eggs
Poached eggs over whipped Greek yoghurt with warm Aleppo chilli butter, herbs and toasted sourdough.
Bananas Foster French Toast
Brioche French toast with caramelised bananas, vanilla mascarpone and toasted pecans
Avocado Smash
Smashed avocado on toasted sourdough with poached eggs, feta, cherry tomatoes and chilli flakes
Eggs Benedict
Poached eggs, shaved ham and velvety hollandaise on toasted brioche
Smoked Salmon Bagel
Toasted bagel with whipped cream cheese, smoked salmon, pickled red onion, capers and dill
Shakshuka
Eggs baked in a fragrant spiced tomato sauce with feta and toasted sourdough
Mixed Berry, Bacon & Maple Pancakes
Fluffy buttermilk pancakes with mixed berries, crispy bacon and pure maple syrup
LUNCH
Fish Tacos
Crispy fish with guacamole, rocket slaw, fresh salsa and a hint of chilli
Chicken Caesar Salad
Crisp romaine, grilled chicken, Parmesan, homemade croutons and creamy Caesar dressing
Loaded Beef Gyros
Grilled beef wrapped in warm pita with tzatziki, fresh Greek salad and fries
Pork Schnitzel
Golden pork schnitzel with potato salad and burrata Caprese
Tuna Poke Bowl
Fresh sashimi-grade tuna with sushi rice, avocado, edamame, cucumber, sesame and ponzu dressing
Peruvian Chicken Salad
Chargrilled Peruvian chicken over seasonal greens with feta, pomegranate and fresh coriander-lime dressing
Ultimate Focaccia Sandwich
Freshly baked focaccia filled with burrata, basil pesto, heirloom tomatoes, cured ham and balsamic glaze
APPETIZERS
Charcuterie Board
Artisan cheeses, cured meats, olives, berries, nuts and chutney
Pear, Prosciutto & Goat’s Cheese Bites
Fresh pear, prosciutto and goat’s cheese with honey and toasted pine nuts
Loaded Nachos
Crispy tortilla chips loaded with avocado, fresh salsa and queso
Fish of the Day Ceviche
Fresh local fish with mango, avocado, red onion and passionfruit dressing
Shrimp Lettuce Wraps
Seasoned shrimp in crisp lettuce cups with fresh herbs and a zesty dressing
Roasted Red Pepper Hummus
Creamy roasted pepper hummus with warm, fluffy flatbreads
Caprese Bites
Mozzarella, cherry tomatoes and basil with fresh pesto and balsamic glaze
MAIN
Miso-Glazed Chilean Seabass
Caramelised Chilean seabass with a sweet-savoury miso glaze, served with seasonal greens and jasmine rice
Seafood Linguine
Fresh seafood tossed with linguine in a garlic, chilli and white wine sauce
Filet Mignon
Prime beef tenderloin with wild mushroom sauce, creamy dijon mashed potatoes and seasonal vegetables
Lemon & Herb Salmon
Pan-seared salmon over lemon Parmesan orzo with asparagus and a white wine dill sauce
Chicken, Mushroom & Leek Risotto
Creamy Parmesan risotto with roasted chicken, wild mushrooms and braised leeks
Pistachio-Crusted Lamb Lollipops
Herb and pistachio-crusted lamb cutlets with roasted baby potatoes, minted pea purée and red wine jus
Thai Red Chicken Curry
Fragrant coconut red curry with seared ginger chicken thigh, steamed jasmine rice and garlic-parsley flatbread
DESSERTS
Sunken Amaretto Chocolate Cake
Rich almond chocolate cake topped with whipped Amaretto cream and fresh raspberries
Key Lime Pie
Tangy key lime filling in a buttery biscuit crust with whipped cream and lime zest
Classic Vanilla Crème Brûlée
Silky vanilla bean custard with a crisp caramelised sugar crust
Biscoff Cheesecake
Creamy Biscoff cheesecake with a spiced biscuit base and Biscoff crumb
Eton Mess
Crushed meringue folded with Chantilly cream, fresh berries and berry coulis
Chocolate Lava Cake
Warm dark chocolate fondant with a molten centre, served with vanilla bean ice cream
Classic Tiramisu
Espresso-soaked sponge layered with mascarpone cream and finished with cocoa
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.