Celebrating Thanksgiving Aboard: How Yacht Chefs Bring Holiday Traditions to the Islands

Ever wonder what spending Thanksgiving aboard a yacht charter in the BVIs is like? Let’s paint a picture: it’s Thanksgiving morning, but instead of carving the turkey in a crowded kitchen back home, you’re anchored off Virgin Gorda, surrounded by turquoise water and white-sand beaches. 

You wake to the gentle rock of the sea, sunlight filtering through your cabin blinds, and the scent of cinnamon rolls drifting from the galley.

That blend of holiday warmth and Caribbean calm is just the start of the day and an amazing new tradition, and it’s exactly what Chef Kenetha Ashton, founder of Elite Culinaire, loves to create for Waypoints guests during the festive season. 

Originally from St. Vincent and the Grenadines, Kenetha’s culinary path began in her family’s seaside restaurant at Wallilabou Bay (famous as a Pirates of the Caribbean filming location) and led through two Michelin-starred London kitchens before she returned home to the islands.

Today, her philosophy defines Elite Culinaire’s approach: authentic Caribbean flavor, refined with international technique and rooted in fresh, local ingredients. On holiday yacht charters in the BVIs, it all comes together for a truly special occasion.

Bringing Tradition Afloat

For guests who charter with Waypoints during the holidays, the question often comes up early: Can you really celebrate Thanksgiving or Christmas at sea?

According to Chef Kenetha, the answer is simple. “You can absolutely have your turkey,” she says. “It can be baked right on board or prepared ashore and delivered ready to serve.”

After more than twenty years cooking across the Caribbean—and training in Michelin-starred London kitchens—Kenetha has learned how to balance tradition with creativity. Her holiday menus keep the familiar flavors people crave but introduce ingredients that reflect where they are: the Caribbean in its truest form.

“We include what’s local: plantain, pumpkin, breadfruit,” she explains. “It’s still Thanksgiving, but it feels like the islands, too.”

Caribbean Ingredients Meet Holiday Comfort

Kenetha’s cooking bridges two worlds. Raised on Creole staples and market-fresh produce, she transforms everyday Caribbean ingredients into refined holiday dishes:

• Plantain flatbread replaces the usual cornbread stuffing. “We pound it, roll it, bake it, turning it into the base for beautiful toppings,” she says.
• Cashew-coconut milk sauces take the place of dairy, adding creamy texture and tropical aroma for guests who are lactose-free.
• Local fish like mahi mahi or red snapper can join the feast, grilled with citrus and herbs or wrapped in banana leaves beside roast turkey.

And the desserts? Think rum-soaked cakes, passion-fruit jellies, and fresh-baked rolls spread with guava or soursop jam instead of cranberry sauce.

“It’s about bringing comfort and discovery together,” she adds. “You get the flavors you love and new ones you’ll dream about next year.”

Tailored for Every Guest

No two holiday menus look the same. “You shouldn’t have to settle for less where food is concerned,” Kenetha insists. “Whatever your body loves, we make sure you can enjoy it.”

Vegetarian guests might savor roasted breadfruit with island herbs; pescatarians dive into tuna ceviche or conch fritters fresh from the dock. Gluten-free and dairy-free diners find plenty of options without substitutions because the region’s natural bounty already fits their needs.

Her team also prepares signature holiday cocktails, like local sorrel punch for Christmas, spiced rum coolers with nutmeg and cinnamon, or citrusy BVI “Bush Tea” for an island twist on tradition.

The Joy of the Meal Itself

Chef Kenetha describes it this way:

“You’re in your cabin, and the scent of baked cinnamon rolls comes through. You follow your nose to the galley, and the ocean breeze meets the warmth of the oven. Outside: turquoise water, green hills, white sand. Later, you sit together on deck, everyone laughing, kids playing, and the table is spread with dishes you didn’t have to lift a finger for. All you have to do is breathe and enjoy.”

It’s the freedom that defines a charter holiday: no grocery lists, no schedules, no frantic kitchen cleanup. Just time together, good food, and a view no dining room can match.

What Can (and Can’t) Be Done On Board

While most requests are possible, a few depend on the yacht’s size and galley setup. Larger crewed yachts handle full oven roasts easily; smaller vessels can opt for oven-ready turkeys delivered to the marina or carved platters prepared ashore.

“The key is an open mind,” Kenetha says. “Whatever you have on your list, you’ll go home with triple that—new flavors, new memories, new favorites.”

Tips for a Seamless Holiday Charter

1. Plan ahead – Let your Waypoints Yacht Charter Specialist know you’d like a holiday menu. We’ll connect you with Elite Culinaire or your yacht’s chef to customize dishes around your group size and preferences.
2. Embrace local – Even classic recipes benefit from Caribbean flair: pumpkin purée with island spices, coconut-milk mashed potatoes, or a salad of fresh papaya and mint.
3. Relax and savor – Whether you’re dining barefoot on the deck or setting a formal table below, remember that simplicity is part of the charm. The rhythm of the islands naturally slows every meal to a celebration pace.

2025 Holiday Menu Preview

Chef Kenetha and the team at Elite Culinaire have crafted exceptional menus for both Thanksgiving and Christmas, blending traditional holiday favorites with Caribbean influences.

Thanksgiving Feast

• Traditional staples: Juicy roasted turkey with cranberry sauce, rich gravy, mashed potatoes, green bean casserole, and brioche sweet potato pudding
• Starters: Butternut squash soup garnished with sage and brown butter, cranberry chuck meatballs with a tangy glaze, and spinach artichoke dip with warm bread rolls
• Caribbean-inspired mains: Prime ribeye steak with creamy polenta and wild mushroom ragout, Chilean seabass with wilted spinach in lemon parmesan cream sauce, or vegetarian roasted butternut squash stuffed with tahini lentil and sweet chili brussels sprouts
• Festive desserts: Chocolate cheesecake topped with chocolate ganache, or classic pumpkin pie

Christmas Celebration

• Starters: Crispy breadfruit croquettes with tangy tamarind aioli, and seasonal salad with local greens, berries, and nuts dressed in cranberry vinaigrette
• Holiday mains: Prime ribeye steak with mushroom peppercorn sauce and puréed local roasted vegetables, herb-marinated roasted chicken with sautéed green beans and julienned seasonal vegetables, or pan-seared red snapper or grouper with lemon-butter sauce, wild rice pilaf, and steamed vegetables
• Sweet endings: Cranberry white chocolate cheesecake topped with peppermint-ginger meringue, or classic Christmas cake, a rum-soaked black fruit cake

For Kenetha, those flavors capture the essence of island hospitality: “It’s about love, sharing, and making people feel at home, wherever they are. When guests say, ‘This has to be our new tradition,’ that’s when I know we’ve done our job.”

A Taste of Home, a World Away

Celebrating Thanksgiving or Christmas aboard a yacht in the British Virgin Islands transforms a familiar holiday into something unforgettable. It’s still family, gratitude, and togetherness; only now, the backdrop is the sea and the soundtrack is the gentle rhythm of the waves.

As Kenetha puts it, “You arrive expecting one thing, but the islands give you more. The warmth, the laughter, the food, it all feels amplified out here.”

Plan Your Holiday Charter with Waypoints

From carving a perfectly roasted turkey at anchor in Virgin Gorda and toasting with rum punch under the stars to waking to the scent of cinnamon and sea breeze, our team can make it happen.

Connect with our Waypoints Yacht Charter Specialists to design the perfect holiday at sea, from provisioning and chef arrangements to custom itineraries across the BVI and beyond.