NAYA MARYN

American

BIO: Originally from Southern California, Captain Frank has a great passion and respect for the ocean and the joy it brings his charter guests. Captain Frank graduated with honors from Pepperdine Law School. He has since lived full time with Tina aboard large yachts in South Florida for the last 23 years. He has extensive experience throughout the entire East coast, the Bahamas and the Caribbean. Captain Frank and his wife Tina have over 23 years of experience together with yachts from 80’ to 130’. They are well travelled from sailing on their own 50’ catamaran over 10,000 nautical miles across the East Coast, Bahamas and Caribbean. Together, the crew on Naya Maryn share a collective love of bringing joy to each guest who comes onboard.

American

BIO: Alex was born in North Carolina, descending from a family of seafarers up North. His family spent time traveling the East coast where he developed his own love and connection with the ocean. After working as a climbing and hiking guide on the Blue Ridge Parkway, the ocean called him home. He has spent the last six years working in the yachting industry. His love for exploration and challenging himself has led him to become a personal trainer and PADI Divemaster with a love for the underwater world. He loves to take guests diving, hiking and exploring the beautiful islands that Naya Maryn visits. Alex’s desire is to always give his best for guests to ensure a wonderful vacation experience.

BIO: Stuart having grown up on a farm he at a young age would develop an appreciation for farm fresh ingredients. He would then serve his culinary apprenticeship working under classically trained chefs from Italy, France, and Germany. He would work at quite a few famed restaurants including Hemingway’s Restaurant in New Port Beach, the Ritz Carlton in Laguna Niguel both in Southern California the Marquessa and The Palm Grill in Key West Florida and Sublime Restaurant in Fort Lauderdale Florida. He was a part of these restaurants achieving notoriety in publications like Bon Appetit, Food and Wine, Gastronomica and Cooks Illustrated. Stuart’s exciting career would expose him to Mediterranean, Italian, Moroccan, Middle Eastern, African and Asian cuisines and as a chef from the Americas he to would also be exposed to Argentinian, Southern Californian, Creole, Jamaican and Mexican dishes. Be it Savory or sweet, grilled or sautéed, sourdough breads or pastries, sushi or sashimi his culinary knowledge is extensive and ever growing. Whether you are vegan, vegetarian, kosher, lactose intolerant, gluten free he has the skill set to accommodate those needs.