Yacht Spotlight: Xenia 50
Photography by SkyVI and aLookingGlass
You desire a holiday spent on the water, cruising the Caribbean Sea, yet covet the deluxe accommodations and fine dining experiences found in five star resorts.
Combining passion for the nautical lifestyle with indulgence in delectable cuisine is the specialty of Peter Lech and Jade Konst, the captain and chef duo known as the charter crew of luxury catamaran, Xenia 50.
Unique to this particular crew, Peter and Jade both hold a captain’s license and have extensive culinary experience with backgrounds in the sailing and restaurant industries. Their vision as a crew is to combine their passion for culinary and cruising the open water by emphasising the service industry aspect with their charter guests who visit the British Virgin Islands.
Xenia 50 is a brand new 50 foot Privilege Marine catamaran, completed in February 2015 in Sables d’Olonne, France. She is one of three in the Xenia fleet which includes a Privilege 745 and Privilege 615, all outfitted to offer the same quality.
The Xenia yachts feature warm, inviting interior colours for the most comforting space with the exterior exhibiting a distinct tan shade, unique to the fleet and conspicuously displaying that the vessels are of the Xenia brand.
Jade and Peter can accommodate up to six guests in three cabins on board their floating home, which delivers a relaxed yet high-end atmosphere for travel.
Each of the cabins is fitted with a European queen-size bed and en-suite bathroom for a comforting experience. Guests instantly feel welcomed upon arrival in their bedrooms which are adorned with flowers, dressed with soft Egyptian cotton linens, cashmere throws, and include a 32” flat screen TV.
Retreating to the saloon space, Jade prepares a special menu in the galley suited to all preferences and dietary needs. Relax at the dining table and browse through a diverse selection of media on the Apple TV, or enjoy a cocktail prepared at the bar station on the expansive, covered foredeck and enjoy your meal alfresco.
A holiday onboard Xenia 50 is not only a stay in deluxe accommodations, it is also the ultimate dining experience. Hosted by culinary experts, Jade and Peter are proud to provide an extensive selection of their culinary skill, from macaroni and hot dogs to gourmet pan—Asian dishes—Jade’s specialty.
The couple who has worked together for three years prior to Xenia 50 are ready to entertain the requests of your ideal vacation, whether it be a pleasurable exploration of the islands, or a one-of-a-kind business trip combining work and play.
In addition to professional chef proficiency, Jade and Peter also bring their own background to the charter experience as they share their knowledge of marine life. When out snorkelling or diving, Jade will work as your personal underwater photographer, and edit the photos for your printed copies at the conclusion of the trip. Peter is a microbiologist and will educate your group about the species you encounter on the digital creature guide on the plasma TV.
Xenia 50 provides a one-of-a-kind yachting vacation hosted by a passionate multi-talented crew who eagerly await pleasing you.
“The name Xenia comes from the ancient Greek term for hospitality and on each Xenia yacht, every detail has been considered to host vacationers in the upmost luxury and style. Xenia 50 has all the amenities of a larger yacht but with a more intimate setting where we, the crew, can focus on personalising your experience in the Caribbean,” said Peter whose words aptly summarise what Xenia 50 promotes.
Chef Jade presents Vegan Chocolate Mousse
Prep time: 5 min + 2 hours refrigeration time. Serves: 6
What you’ll need:
1 can full fat coconut milk 1 ripe Caribbean avocado 4 tbsp dark cocoa powder 2 tbsp agave syrup 1tsp vanilla extract ½ tsp ground cinnamon ½ tsp chili powder ½ tsp ground nutmeg
Put everything in a blender or food processor in the order listed. Pulse until smooth, scraping down the edges occasionally with a spatula. Do a taste test and if you can still taste avocado, add more cocoa, and if too bitter, add more agave one teaspoon at a time. Pour into serving dishes, such as ramekins or parfait glasses. Leave to set in the fridge, covered for at least 2 hours. Serve garnished with fresh fruit and nuts or shredded coconut. This mousse tastes great with ice cream!
-Cheers! – Chef Jade, Xenia 50
Lauren Charley
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