Danny Escarment, chef aboard the 122-foot motoryacht Bon Bon, is one of those hard-working success stories that makes you want to stand up and cheer. Or, at the very least, stand up and ask for seconds.

A third-generation chef takes advantage of her alternative training to carry out her talents on a midsize sailing yacht. Strong breezes met us on our way out of the Yacht Club Marina in Antigua. Although dark clouds portside indicated rain in nearby Montserrat, our afternoon of comfortable sailing onboard the 2004, 82ft Oyster Darling was free of bad weather. A young crew with two Olympic sailors raised the sails with a thrilling thwack and steered from the double helms as drinks and light snacks were served. We skimmed across the waves, with a cool spray on our faces, headed towards a little deserted bay said to be a favorite hideaway for crew members. Once there, several guests dove off the boat and swam, while others took advantage of the snorkeling gear and explored the crystal clear waters.

Picky eaters on board this Spanish-built luxury yacht can rejoice. The amiable chef enjoys catering to charter guests' preferences, and offers several choices at every meal.Virginia Mia is not the kind of yacht where I expect to find a chef like Joanna Mannington. The 95ft Astondoa has an interior that oozes opulence. The first word the burled paneling brings to mind is 'Versace,' with a level of adornment so unusual for a charter boat this size, it took me a moment to adjust my mentality when I stepped aboard in Genoa, Italy, for lunch.