Captain: Keith Allen
Keith was first introduced to the global maritime world at 18 when he worked as a young ship broker in his hometown of Melbourne. Later, after finishing a degree in Sustainable Development, Keith worked as a construction project manager until 23 when he discovered the yachting industry whilst sailing the Caribbean on a 40ft sloop. The hook was set, and Keith went all-in on his growing passion for the ocean and sailing. An avid diver and scuba instructor, he loves showing guests the underwater world and is eager to teach all, regardless of experience.
A purveyor of high quality stories, with 7 years in the yachting industry Keith has a few to share. From racing Schooner’s across the French channel, to sailing a famous Perini around the Balearics, boat building in Melbourne or cruising the eastern seaboard from Savannah to Martha’s Vineyard. Keith’s favorite part about skippering on yachts is hunting for unique bays and the little hidden gems of the islands; from the best beach bars to reef full of life that can only be reached by boat and discovered with a mask and snorkel.
RYA YACHTMASTER OFFSHORE (SAIL)
PADI OPEN WATER SCUBA INSTRUCTOR
PADI LEVEL 2 FREEDIVER (24M / 80FT)
MCA APPROVED ENGINE COURSE 1 & 2
MCA EFFICIENT DECKHAND
RYA POWERBOAT II
EMERGENCY FIRST RESPONSE CPR/AED
RYA VHF SRC
STCW BST 2010
FOOD HYGIENE AND SAFETY LEVEL 2
Chef: Jamison Laxton
Jamison is the creative force behind Aeolus’ vibrant culinary experience, bringing a dynamic blend of fine dining expertise, warm hospitality, and global yachting experience to luxury charter life in the Caribbean. Raised in Canada with deep roots in the hospitality industry, she developed her passion for food and guest service through hands-on experience across restaurant service, bar, and kitchen roles before launching her yachting career in 2021. Since then, Jamison has cooked aboard yachts throughout Croatia, Greece, Turkey, Sardinia, and the British Virgin Islands, while also serving as Sous Chef aboard a prestigious 55m Feadship in the Mediterranean, where she refined her high-end culinary techniques and luxury charter service standards.
Most recently, Jamison worked on Moskito Island creating elevated dining experiences, lavish sushi spreads, and beautifully plated menus. Her background also includes serving as the Head Baker for an artisanal bakery and coffee shop in Banff, where she cultivated a strong passion for pastry and baking. She continues to expand her culinary expertise and plans to further her pastry training at the International Pastry Academy in Barcelona this summer. Known for her fun, personable energy and creative approach to cuisine, Jamison combines refined luxury dining with a relaxed, engaging atmosphere that perfectly complements life aboard Aeolus.
STCW95
ENG1
Level 2 Food Safety & Handling
Canadian G2 drivers license
Le Cordon Bleu – Gastronomy & Nutrition Certification, 2025
Le Cordon Bleu – Content Marketing for food, wine & tourism business certification
Sourdough Masterclass – Cookery School, London, 2025
Le Dolci, Toronto, 2023 – Baking Masterclass
Asian Cookery Masterclass, London UK, 2024
