KaYachtic

Crew Info:

---- 2026/2027 SEASON CREW ----

Captain Solomon Wood and First Mate/Chef Cian Browne join KaYachtic after a successful season together aboard Island Standard Time, a BVI based Bali 4.8. Their wealth of knowledge of the cruising grounds, the yacht, hospitality experience makes them the perfect crew for your charter vacation.

— CAPTAIN SOLOMON - 2026/2027 SEASON — 

Solomon first learned to sail in the rugged waters of Scotland, where the mix of wild seas and sweeping coastlines sparked a passion for sailing that has only grown stronger over the years. What began as a pastime soon developed into a lifelong passion for the sea.

With years of experience captaining yachts and guiding guests through some of the most beautiful sailing waters in the Mediterranean and the Caribbean, Solomon takes great pride in creating unforgettable experiences to ensure every guest has the best week of their lives onboard.

Holding an RYA Yachtmaster Offshore qualification with both STCW and Commercial Endorsement, Solomon brings both professionalism and passion to every charter. Beyond the technical skills, what sets Solomon apart is a deep love for introducing people to sailing and sharing the joy of life at sea.
Whether it’s navigating turquoise bays, teaching guests how to sail, or simply creating moments of calm on deck, Solomon embodies both adventure and hospitality.

CERTIFICATES


• RYA Yachtmaster Offshore – Commercially Endorsed

• STCW Basic Safety Training

• VHF SRC Radio Licence

• First Aid Certification (STCW)
• AEC 1 and 2

— FIRST MATE CIAN - 2026/2027 SEASON — 
Cian trained at Ballymaloe Cookery School in Ireland, graduating with first-class honours. The farm-to-fork ethos there gave him a deep respect for ingredients,
seasonality, and the power of simple food cooked with care. During his time, he also worked service at Ballymaloe House, plating five-course dinners for over 80 covers a night—an experience that sharpened both his technical skills and his ability to
thrive under pressure. He went on to do stages at Margaret’s and Quay in Sydney, both 2- and 3-hatted restaurants, where he gained invaluable insight into fine dining kitchens at the highest level.

Since then, Cian has cooked across a wide range of kitchens and settings. He has worked as a private chef, and spent a winter season in the French Alps, preparing multi-course meals for new groups of guests each week. That role taught him how
to adapt quickly, balance precision with warmth, and bring a restaurant-level standard to a homely setting.

Cian returns to the BVI for another Caribbean season working alongside Solomon. Life at sea demands flexibility, creativity, and the ability to design menus that suit diverse tastes and dietary needs—all in the tightest of kitchens. It is as much about creating an experience as it is about the food, which is exactly what he loves about this career.