Seahome

Meet the Team

Captain
Shane Taylor

Captain Shane spent his childhood in Hout Bay, Cape Town, and started sailing when he was 12 years old, building experience in the waters across the Cape Peninsula. Before getting his captain’s license, Shane studied advertising, photography and cocktail mixology. He worked for many years as a water sports instructor by day and a DJ by night. In 2012, he completed his RYA Yachtmaster’s, allowing him to enter into the charter industry in 2013 with the ideal combination of skills, and he has been working as a charter yacht captain for the past 7 years. His love for travel has opened doors for him to charter in some of the most sought-after locations across the globe, including the Mediterranean, the Bahamas and many of the Leeward and Windward Caribbean islands.

Diving has found a huge place in Shane’s heart thanks to the vastly populated Caribbean waters that exhibit some of “Nature’s Little Secrets”. His zealous enthusiasm for experiencing sea life from a diver’s perspective would have him living there, if not for the problem of there being a limited oxygen supply underwater. Shane is always keen to show his guests the best of everything, above and below the waterline. He has the sort of easy-going personality that makes everyone feel comfortable and his charisma is endlessly entertaining.

 


 

First Mate / Stewardess
Erin Lotz

First Mate and Stewardess Erin has a passion for flavorsome food, crafty cocktails and excellent customer service. Hosting a sensational celebration is in her blood, as she comes from a line of engaging entertainers and fanatical foodies. Throughout school and while at university, she worked at many of Cape Town’s most loved restaurants, honing her skills with people, fine wine and excellent food. In 2017, she completed qualified as a professional chef at The Sense of Taste Chef School. Thereafter, she joined Shane and his wife for a successful charter season in the BVI, followed by 2 years at one of the BVI’s most popular resorts, Cooper Island Beach Club.

With an array of different positions under her belt, she is proficient in many roles aboard a luxury yacht and rises to meet all tasks that come her way. Erin’s sparkling personality, kind and gentle manners and witty banter make her a delight to engage with. She cares deeply about promoting nature, connecting with people and living life with a glass more than just half full.

 


 

Chef
Rowan Macdougall

Rowan is Seahome’s highly organized, passionate, and dedicated chef from Northern England. He has been honing his skills in restaurants for the past eight years, working in gastro pubs, French brasseries, island resorts and even working for a Michelin starred chef. After a few years of learning his trade in London, he set his eyes on sunnier places and moved to the British Virgin Islands to work on a remote eco-resort in their bustling kitchen. Eventually, with 5 busy seasons, a hurricane or two and a healthy dose of Dark and Stormy’s under his belt, he ranked his way up to Head Chef. Then, after completing an Atlantic crossing on a 44’ catamaran in 2020 with girlfriend, Erin, he set his sights on expanding his experience to the yachting world.

He enjoys creating, planning, and producing fresh, healthy meals and he loves to cook with local ingredients, mixing fantastic Caribbean produce with a European touch that St Maarten and St Barth’s abundantly provide. He is well trained in maintaining a clean and hygienic galley and implementing strict food safety standards. He can easily adjust meals to accommodate allergies and special dietary preferences with his wide range of cooking know-how. His cooking style is broad, but he enjoys preparing Caribbean, Mediterranean, and vegetarian cuisine in particular. His continuously evolving menu never fails to amaze guests as he serves up delicious and unique dishes inspired by fresh produce and local flavors.

Discover Rowan’s menu below!

  • Every morning, Freshly Squeezed Juice, Tropical Fruit Platter, Smoothies, Yoghurts and Cereals are available along with a day by day of the following...
  • Potato Rösti, Shallot Compote, Portabello Mushrooms and Vine Tomatoes
  • Perfectly Poached Eggs Benedict with A Silky Homemade Hollandaise, Canadian Bacon & Fresh Spinach
  • Smoked Salmon and Cream Cheese Toasted Bagels with Caper Berry Vinaigrette and Bean Sprouts
  • Croissants with Fried Eggs, Prosciutto, Arugula and Hard Cheddar
  • Omelettes to Order
  • Cinnamon and Cointreau Brioche French Toast with Crispy Bacon and Rum Glazed Bananas
  • Berry Waffles topped with Toasted Cashews, Spiced Creme Fraiche and a drizzle of Honey
  • VEGAN: Olive oil Preserved Eggplant Ribbons with Slow Roast Cherry Tomatoes, Cashew Cheese and Parsley Gremolata OR Coconut and Chia Oatmeal with Papaya Cubes, Mango Compote and Toasted Pecan Nuts
  • Freshly Ground Coffee and Variety of Teas
  • West Indian Chicken Roti served with Caesar Dressed Greens and a side of Mango Chutney
  • Merquez Lamb Sausage and Beef Rump Slices served with Harissa Sauce, Golden Mint Couscous and a Fresh Green Salad
  • Angus Beef or Beyond Meat Burger with Brie, Smoked Gouda, Caramelised Onions and Arugula served on Fresh Brioche Buns with Hand-cut Fries
  • BBQ Pork Ribs with Homemade Caribbean BBQ Sauce, Fried Plantains, Beetroot Rice and a Cucumber and Pickled Radish Salad
  • Chili Con Carne, Pulled Turkey and Crispy Mahi Tacos with Black Bean Bites, Vegetable Relish and Red Cabbage Slaw
  • FAMILY STYLE OPTIONS: Mediterranean Mezze - Italian Pizza -Served with a selection of Fresh Salads and Condiments
  • VEGAN: Green Pea Falafel Burger with Pickled Cucumber and Beetroot Hummus in Romaine Lettuce Cups OR Grilled Bell Pepper stuffed with Curried Rice and Lentils, with a side of Homemade Mango Chutney
  • Roast Quail Breast, Confit Quail Leg, Radicchio Chutney, Celeriac Remoulade and Foie Gras
  • Cauliflower Soup with Thyme Focaccia and Truffle Oil
  • Seared Shrimp and Monkfish, in a Creamy Lobster Bisque with White Asparagus and Pea Shoots
  • Heirloom Tomato Salad with Sunflower Seed Pesto, Olive Tapenade, and Micro Basil
  • Wahoo Ceviche, Roast Red Pepper and a Fried Breadfruit Crisp
  • Baby Beetroot Salad, Caramelized Walnuts, Ricotta Cheese and Toasted Pine Nuts
  • Beef Carpaccio Marinated in Cilantro Oil with French Baguette Slices
  • VEGAN: Avocado and Beetroot Gazpacho with Sourdough Croutes OR Jamaican Spiced Black Bean bites with Vegan Ranch Dressing OR Corn Ceviche with Green Onions, Watermelon Radish, Local Cucumber and Microgreens
    • Seared Wahoo Filet, Tricolored Cauliflower, Rainbow Chard and a Citrus Dressing
    • Tamarind Glazed Pork Tenderloin and Seared Scallops with Sweet Potato Puree, Baby Bok Choi and a Mustard Sauce
    • Local Lobster Tail, Creamy Citrus Rice, Baked Beets and a Lemongrass Emulsion
    • Chicken Supreme, Cassoulet Beans, Girolle Mushroom, Corn and Tarragon Crumb
    • Veal Fillet, Mashed Potatoes, Roast Vine Tomatoes, Sautéed Tender Stem Broccoli, and a Red Wine Reduction
    • Sesame Crusted Yellow Fin Tuna Loin, Parsnip Puree, Pea Puree, Wild Rice and Rum Jus
    • Filet Mignon, Chimichurri Sauce, Homemade Fries, Steak Tomatoes and Grilled Portobello Mushroom/li>
    • FAMILY STYLE OPTIONS: Seafood Platter with Seared Tuna and Scallops, Shrimp and Mussels in White Wine and Herb Emulsion, Caribbean Creole Sauce and Rice OR Whole Roast Chicken with a South African Piri-piri Marinade, Crispy Potato Wedges, Charred Broccoli and Garlic Aioli
    • VEGAN: Roasted Butternut Half stuffed with Cumin Spiced Butter Beans, Collard Greens and a Tomato Salad OR Mushroom, Lentil and Zucchini Lasagne with a Beetroot Greek Salad
      • Lemon Meringue Pie with Blueberry Compote
      • Rose Water Crème Brule with Turkish Delight
      • Coconut Panna Cotta with Grilled Pineapple
      • Rum Cake, Plantain Compote, Vanilla Ice Cream
      • Tiramisu with local Rhum
      • Chocolate Lover’s Paradise: Decadent Chocolate Brownie and Chocolate Ice Cream
      • White Chocolate Cheesecake with a Biscotti Crumb
      • Barbeque Roasted Plantain stuffed with Dark Chocolate, served with Popcorn Ice-cream and a Tamarind Caramel Sauce
      • VEGAN: Black Bean and Avocado Chocolate Brownies with Pear, Lime and Coriander Sorbet OR Apple and Raspberry Cobbler with Creamy Coconut and Cinnamon Sorbet
      • Daiquiris: Old Favorites like Strawberry, Mango
      • Pina Coladas, Kiwi Coladas, Lime Coladas...
      • Famous Virgin Islands Pain Killers
      • Captains Dark & Stormy
      • Hurricane Irma
      • Espresso Martini, Thai Green Curry Martini, El Classico Martini
      • Margarita-mania
      • Bloody Mary's and Micheladas