I'd barely set foot in the dinghy when I heard, "I knew it was you. I remember you. Hello, it's Regis." Sure enough, here was a sailor whose dinghy-maneuvering capabilities are second only to his talents in the galley. Regis Heuze isn't just top-shelf charter crew; he's a chef whose experience includes years devoted to training in French culinary schools and cooking in Parisian restaurants, not to mention six years in Thailand studying Asian cuisine. I learned about his talents firsthand some years ago in the Caribbean (see "Gourmet Headquarters," February 2000). Considering how often sailors hop from boat to boat in search of the perfect job, I was surprised to learn that the entire three-person crew aboard Bonavista, a Privilege 65, is not only still together but has assumed responsibilities to help manage crew aboard the other eight members of the Platinum crewed fleet. For details on crewed chartering aboard a Platinum boat in Tortola, British Virgin Islands; St. Martin, French West Indies; and Tahiti, in the South Pacific, contact the company (888-350-3565, 410-280-2553, www.platinum crewed.com and www.sunsail.com).