Our Premium Captain & Private Chef Services

Brenton's unique upbringing, lifelong boating background, and extensive maritime training have allowed him to develop exceptional captaining skills—having experienced more boat designs and situations due to having substantially more sea time than most other teaching and delivery captains out there! He started his yacht delivery services back in 1993 while studying at Maine Maritime Academy. Experience matters, especially when it comes to expert yacht deliveries!

As of summer, 2026, Brenton captained power and sail vessels over 248,000 nautical miles along the US East Coast, Bahamas, Bermuda, and the Caribbean—8,200 miles of which have been inside the I.C.W. between Norfolk, VA, and Tampa, FL.

Brenton specializes in catamaran and monohull sailboats up to 70ft and has captained and delivered luxury sailing vessels up to 82ft. Additionally, he is extremely proficient in handling outboard power vessels up to 40ft and inboard twin screw power vessels up to 70ft in length - including advanced Volvo IPS Drives.

Having worked as an award-winning sailing instructor and award-winning sailing school owner since 1991, he has become a leader in the industry, consistently ranked among the top 1.5% of American Sailing instructors worldwide since 2008. These teaching skills have seamlessly transferred over to powerboat training since 2002. Brenton has personally taught over 10,000 students how to sail and handle their powerboats. Numerous clients have referred to him as a “boat whisperer” over the years, and the name has certainly stuck!

Brenton utilizes the latest technologies to assist him in making wise navigation decisions, such as Aquamaps with USACE survey data, Bob’s Tracks, and Active Captain, along with his solid familiarity with Garmin, B&G, Raymarine, Furuno, and Navionics platforms.

Fascinated by weather from a young age, he has essentially become an amateur meteorologist, adept at finding safe and comfortable weather windows for his deliveries using the advanced technologies available today.  His expertise in private boating instruction further enhances his ability to ensure that every delivery is executed with the utmost care.

Nationally Recognized, Award-Winning Sailing Instructor and School Owner

Captain Brenton has been working as a US Sailing and American Sailing certified instructor since 1991, and has been dedicated to providing private boating instruction full-time, year-round since 1995. In 1998, the Vice President of US Sailing invited Brenton to open his first sailing school under his tutelage. That school quickly grew into one of the largest community sailing centers in New England. In 2008, Brenton founded Black Rock Sailing School in Boston Harbor, which earned national recognition as the ASA 'Outstanding School of the Year' every year since its inception! Brenton has been consistently ranked within the top 1.5% of American Sailing instructors worldwide since 2008.

Expert Yacht Deliveries and Professional Captain Services

As of summer, 2026, Brenton has logged over 248,000nm under his keel as Captain. He has completed 38 passages between New England and the Caribbean, primarily via Bermuda, including two single-handed and many double-handed trips. His offshore experience totals 68,000nm and continues to grow! He has made six passages between Rhode Island and the Exumas, two of which were single-handed, and has navigated five passages entirely within the I.C.W. between Norfolk, VA, and Stuart, FL. In addition, he has completed nine partial runs inside the I.C.W. in the same region, with many sections sailed outside. Overall, Brenton has accumulated 180,000nm along the US East Coast, from Miami, Florida, to Bar Harbor, Maine.

Unique Backgrounds That Have Made Us Leaders in Expert Yacht Deliveries

As of summer, 2026, Brenton's experience includes being a sailboat charter captain on vessels up to 55ft in the US, Spanish, and British Virgin Islands since 1995. He specializes in both single and twin-engine vessels, including inboard and outboard types, and advanced Volvo IPS Drives. He possesses extensive experience aboard a range of Hinckley Talaria Jet Drives up to 48ft, Palm Beach Yachts up to 60ft, and have served as captain of an Oyster 82 since 2021. His teaching experience includes numerous Hylas and Oyster Yachts, ranging from 46 to 70ft. Additionally, he has delivered many fine yachts, such as Swans up to 65ft, a Wauquiez 55, as well as Hinckley and Morris vessels up to 48ft. He has countless hours teaching aboard and skippering production monohulls like Catalina, Beneteau, Jeanneau, Hunter, Dufour, Morris, Island Packet, X Yacht, J/Boat, Frers, and Tartan, ranging from 30 to 53ft. Furthermore, he has operated a variety of power vessels from 10 to 60ft, ensuring comprehensive expertise in both sailing and power boating.

Yacht Chef | Mediterranean • Israeli • Italian • International • Farm-to-Table

Chef Nataly Lochridge is an experienced Yacht Chef known for vibrant flavors, beautiful presentation, personalized menus, and thoughtful guest experiences. Specializing in Mediterranean, Israeli, Italian, international, and farm-to-table cuisine, Nataly brings a fresh, colorful, and highly adaptable approach to dining at sea.

For Nataly, a memorable meal begins before the first bite. She believes we eat first with our eyes, so every dish is designed to create a sense of anticipation when it reaches the table  followed by flavors that make the experience just as memorable.

Her approach is never about cooking the same menu for every charter. Each culinary experience begins with the guests themselves: what they love, what they would enjoy trying, and what should never appear on their plate.

From a Passion for Food to an Award-Winning Culinary Journey

Nataly’s culinary story began long before she entered a professional yacht galley.

Born and raised in Israel, she developed her love of food through the vibrant flavors, fresh ingredients, and traditions of Mediterranean and Israeli cuisine. Extensive international travel further shaped her culinary perspective. Throughout Italy, France, Greece, Spain, Thailand, Egypt, Jordan, Germany, and the Netherlands, some of her favorite experiences were found in local restaurants and food markets — discovering regional ingredients, traditional dishes, and the way different cultures gather around food.

In 2019, Nataly competed in a two-month culinary competition produced by Saloona, an Israeli women’s media organization. The competition included multiple stages and culinary workshops, culminating in Nataly winning 1st Place in the MasterChef Competition for Women Executives.

Following her win, she created and independently managed the Israeli food blog “Re’eva Tamid” (“Always Hungry”), where she developed and published recipes, reviewed restaurants, photographed food, and created all of the blog’s culinary content.

How the Ocean Became Her Kitchen

Nataly’s career as a Yacht Chef began in an unexpected and very personal way.

After marrying Captain Brenton Lochridge, she began joining him on yacht charters. At first, she cooked onboard simply because she wanted to be alongside her husband while he worked as Captain.

The guests’ response changed everything.

What began informally quickly became an important part of the charter experience. Guests loved the food, and Nataly discovered that the yacht galley brought together two things she loved: cooking and life on the water. Over time, cooking alongside Brenton’s charters developed into her professional career as a Yacht Chef.

Today, Nataly works independently as a Yacht Chef while also bringing the added advantage of extensive experience working as part of a Captain & Chef team.

Yacht Charter Experience

Nataly has hands-on experience managing the complete culinary operation aboard both private and charter yachts, from intimate catamaran charters to larger luxury motor and sailing yachts.

Caribbean Charter Season | Fountaine Pajot Aura 51

From November 2025 through April 2026, Nataly worked a full Caribbean charter season aboard a Fountaine Pajot Aura 51 catamaran, cruising throughout St. Thomas, St. John, and the Spanish Virgin Islands.

Serving rotating groups of guests on week-long charters, she managed the complete onboard culinary experience  from customized menu planning and provisioning to breakfast, lunch, cocktail hour, dinner, and desserts.

Working with new guests week after week strengthened Nataly’s ability to quickly understand different tastes, adapt menus and presentation, accommodate dietary requirements, and create a highly personalized dining experience for each new charter.

Sole Yacht Chef | 84’ Azimut

In July 2026, Nataly served as Sole Yacht Chef aboard an 84-foot Azimut for two week-long charters, taking full responsibility for the yacht’s culinary operation.

Her responsibilities included customized menu planning, provisioning, budgeting, galley organization, inventory management, food preparation, presentation, and the complete guest dining experience throughout each day.

During one of these charters, Nataly also executed two cocktail events, along with lunch and dinner service for up to 10 guests.

Additional Yacht Experience

Nataly has also completed a private freelance culinary assignment aboard a 91-foot classic schooner, where she was hired to create and execute a private dinner for eight guests.

She has also worked aboard an 82-foot Oyster sailing yacht as part of a Captain & Chef team, serving six guests during recurring eight-day cruising periods over approximately two months.

Together, these experiences have given Nataly an understanding of the very different demands of catamarans, sailing yachts, and motor yachts  and the ability to adapt her menus and galley operation to each vessel.

Personalized Charter Menus

No two groups of guests are the same, and Nataly believes their menus should never be the same either.

Her menu-planning process begins with detailed guest preferences. Her own preference sheet asks three simple but revealing questions:

What must we have? What would be nice to have? What must we not have?

From there, Nataly creates customized menus around the guests rather than expecting the guests to adapt to the chef.

She is experienced in accommodating food allergies and specialized dietary requirements, including gluten-free, vegetarian, vegan, dairy-free, and kosher dining.

Service and presentation are equally adaptable. Depending on the guests, the vessel, and the occasion, Nataly creates everything from elegant plated dinners and multi-course dining to relaxed family-style meals, sharing tables, casual lunches, cocktail receptions, and canapés.

Desserts and baking are also an integral part of her menus, allowing her to create a complete culinary experience from the first breakfast of the charter through the final dessert.

Mediterranean Roots. International Inspiration.

Nataly’s signature cuisine is grounded in five culinary influences:

Mediterranean • Israeli • Italian • International • Farm-to-Table

Her Israeli roots bring bold Mediterranean flavors, fresh herbs, vegetables, spices, and colorful dishes to the table, while years of international travel have expanded her repertoire and influenced the way she approaches ingredients and regional cuisine.

Rather than forcing a predetermined menu onto a destination, Nataly loves allowing the destination itself to become part of the menu.

Farm-to-Table at Sea

Whenever possible, Nataly seeks out fresh, seasonal, and locally available ingredients along the yacht’s itinerary.

From the Caribbean to New England, she explores local markets, regional produce, seafood, and specialty ingredients, using what is freshest and best in each destination to inspire her menus.

For Nataly, farm-to-table is not simply a style of cuisine. It is a way of connecting guests to the places they are cruising through food — allowing the flavors of the destination to become part of their experience onboard.

Provisioning, Budgeting & Galley Management

Successful yacht cuisine begins long before the first plate reaches the table.

Nataly independently manages the full provisioning process, translating customized menus and guest preferences into detailed purchasing requirements, sourcing quality ingredients, organizing storage, and managing inventory onboard. She has hands-on provisioning experience in both the United States and the Caribbean.

Before finalizing a menu aboard a new vessel, Nataly evaluates the galley itself — including cooking equipment, refrigeration and freezer capacity, dry storage, and available workspace. This allows her to design menus that are not only exciting on paper but can be executed successfully and consistently within the realities of that particular yacht.

When working within an owner-established food budget, Nataly approaches it thoughtfully. Her goal is not to simply spend the available allowance, but to use it intelligently — prioritizing quality ingredients and an exceptional guest experience while controlling costs and minimizing unnecessary waste.

Presentation, Flavor & the Guest Experience

For Nataly, cooking aboard a yacht is about more than preparing food.

She believes the dining experience begins the moment a plate reaches the table. Presentation should create the first sense of excitement — and the flavor should deliver on that promise.

Nataly personally presents her dishes to guests, creating a connection between the galley and the table while giving her the opportunity to understand their reactions and preferences throughout the charter.

That interaction allows the dining experience to evolve as the trip progresses. A favorite dish may inspire another meal; a newly discovered flavor may influence the next menu; and every service becomes an opportunity to understand the guests a little better.

The goal is simple: for the food to become one of the memories guests take with them when they leave the yacht.

More Than a Chef at Sea

Nataly’s experience aboard yachts extends beyond the galley.

She is an experienced yacht delivery crew member who participates fully in life underway, including independent day and overnight watches.

Her delivery experience includes passages aboard both sailing and motor yachts, including a Lagoon 45 catamaran from Norfolk, Virginia to Stuart, Florida, and a 56-foot Palm Beach motor yacht from Palm Beach, Florida to Maine.

She also has experience underway through the Gulf Stream, giving her firsthand understanding of the demands of offshore passages and extended time at sea.

This maritime experience gives Nataly an understanding that goes beyond cooking. She understands the rhythm of a vessel underway, the realities of limited space and storage, and the importance of organization, awareness, flexibility, and teamwork onboard.

A Different Path to the Galley

Nataly holds a Master’s degree in Psychology and has a professional background in mediation.

While her education followed a very different path from her eventual culinary career, those skills remain part of the way she works today — understanding people, communicating clearly, adapting quickly, and remaining organized in the close working environment of a yacht.

Her path to becoming a Yacht Chef may not have been traditional, but it is precisely what shaped her approach: Israeli roots, international curiosity, a love of the ocean, an instinct for hospitality, and a belief that exceptional food should be as memorable as the journey itself.