Originally from France and now based in Doral, Miami, Gary Cartron is a seasoned chef with over 26 years of culinary expertise, including two years specializing in yacht charters. His passion for fine dining, precision, and creativity allows him to craft exceptional menus tailored to each guest’s preferences.
Gary has worked on Never Blue (120’), Sweet Virginia (110’), Nectar (120’), and numerous luxury day charter yachts, bringing world-class cuisine to the yachting industry. His extensive experience spans the Caribbean and the Bahamas, where he consistently delivers top-tier dining experiences. Fluent in English, Spanish, and French, he seamlessly adapts to diverse international guests and crews.
Dedicated to elevating yacht gastronomy, Gary envisions launching a chef consultancy to train and place elite culinary professionals on yachts and private estates. With a high-energy approach, exceptional culinary skills, and a commitment to excellence, he ensures every charter is a five-star dining experience.

Meredith Cashman Reece-Cassidy is an accomplished mariner with nearly two decades of experience across yacht operations, navigation, and guest services. Holding a USCG 200 Ton Master’s license, she has served as Relief Captain, Mate, and Fishing Tender Captain aboard private yachts throughout the Bahamas, New England, and the Atlantic coast. Meredith brings a strong command of vessel management, maintenance coordination, and team leadership, with certifications including STCW 95, Radar Observer Unlimited, and Medical First Aid Provider. Known for her organization, professionalism, and calm under pressure, she excels in delivering seamless guest experiences and maintaining the highest standards of safety and performance at sea.