Bliss
Crew profile

Captain: Robin Willows
Captain Rob has saltwater in his veins, having first taken to the sea at the age of seven sailing Optimists. By his teens, he was racing Hobie Cats, driven by a love of speed and wind. At just 16, he landed a deckhand position that took him island-hopping through the Indian Ocean for six unforgettable months—a formative experience that cemented his lifelong passion for life on the water. Rob has now spent over a decade sailing the breathtaking British Virgin Islands, a place he fell in love with during his travels to over 60 countries. His enthusiasm for sailing is infectious; he thrives on hoisting the sails, harnessing the wind, and showing guests a true sailing adventure. Ever ready to “show you the ropes”, Rob loves sharing his knowledge with curious minds. With his signature sense of humor, love of watersports, and deep appreciation for the great outdoors, he’s not only your captain but also your guide to unforgettable fun.

Chef: Maxime Hughes
Raised along the Eastern Cape of South Africa, Maxime’s affinity for the ocean naturally evolved into a career at sea. With a background in luxury hospitality and formal culinary training in Cape Town, she brings a refined yet adaptable approach to her role as a yacht chef.

Her experience spans over 85,000 nautical miles, a global circumnavigation, and prestigious international events including the Monaco Grand Prix, Oyster World Rally and Oyster Regattas. Throughout her career, she has had the privilege of cooking for an international clientele, including high-profile individuals and celebrities, gaining valuable experience in delivering exceptional cuisine with the discretion and attention to detail that luxury hospitality demands.

Maxime’s culinary style is ingredient-driven, globally inspired and thoughtfully executed, balancing creativity, flavour and thoughtful presentation. She enjoys tailoring her menus to the individual tastes and preferences of her guests, whether creating an elegant multi-course dinner or a relaxed lunch shared in the sunshine. Her approach is warm, intuitive and attentive, with a focus on making every dining experience feel personal and effortless.

3rd crew member
TBA