Bill Holden <\/h2>2023-24 Season Captain <\/h4><\/div><\/div>![\"Crew](\"https:\/\/www.centralyachtagent.com\/yachtadmin\/yachtimg\/yacht6846\/6846crew4\")
<\/div>Ashley Akers<\/h2>Chef <\/h4><\/div><\/div>\t\n\t\tBill was born and raised in Belgium. After high school, Bill started a degree in sports management until he took a summer off to do a dive master internship in Thailand. Soon after arriving Bill fell in love with the diving culture and being around the ocean and since then has never looked back! He went far beyond his divemaster internship and eventually became an instructor. He spent the next four years traveling and teaching diving around the beautiful islands of Asia. After a successful four years instructing countless students, Bill discovered a new passion of Sailing. He jumped right in and followed his passion to Spain where he spent 6 months training for his Yacht Master certificate. From there, Bill moved to Australia to further his sailing career. He spent the next two years captaining a 50 foot catamaran for the number one tourist company in Australia. Here he fell in love with taking out charter guests and being around people who are taking a break from their normal lives to have some fun! Ever since, Bill has been hooked on the yachting industry.
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\nAshley was born and raised in Tampa, Florida where she discovered her love for the ocean and watersports at a young age through snorkeling, fishing and boating. She attended college at Florida State University where she acquired a degree in Family and Child Sciences. After a year working at a preschool, Ashley moved to Australia to further explore her love for the ocean. There she did her dive master internship and like Bill was hooked. She went on to get her instructors as well to continue her passion for teaching. To supplement her diving income, she also worked in a high-end resort as a server and bartender where she gained valuable hospitality skills and a love for the service industry. Ashley has always had a passion for putting on events and entertaining guests, at this resort she was able to help put on wedding receptions and make sure the guests had a special experience. Ashley loves going above and beyond to ensure guests always have an unforgettable time and especially combining her hospitality skills with her love of the ocean, which has led her to the chartering industry.
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\n
\nCaptain Bill Holden
\n
\nMARINE QUALIFICATIONS
\n
\nSTCW-95\/PSA: November 2018
\nMCA\/RYA Yachtmaster Offshore: January 2019
\nSSI\/PADI Dive Instructor: October 2015
\nAMSA Marine Engine Driver G2: August 2019
\nUSCG OUPV: December 2023
\nENG1: May 2022
\n
\n
\nChef Ashley Akers
\n
\nMARINE QUALIFICATIONS
\n
\nSTCW-95: May 2022
\nPADI Open Water Scuba Instructor: August 2020
\n
\nCrew fully vaccinatedChef Ashley's Sample Menu<\/span><\/p>\nBREAKFAST<\/span><\/p>\nAcai smoothie bowl topped with fresh tropical fruit, toasted coconut and granola with a honey drizzle<\/span><\/p>\nClassic Eggs Benedict with Canadian bacon, poached eggs and hollandaise sauce <\/span><\/span><\/p>\nAvocado toast served with beetroot hummus, fried eggs topped with assorted seeds and a balsamic reduction with a side of bacon <\/span><\/span><\/p>\nBagels topped with cream cheese, capers and smoked salmon with fresh dill and an olive oil lemon dressing <\/span><\/span><\/p>\nTraditional American breakfast including eggs your way, bacon and blueberry pancakes<\/span> <\/span><\/p>\nItalian style omelette stuffed with pancetta, roasted tomatoes, spinach and mushrooms topped with feta cheese and served with a side of home fries <\/span><\/span><\/p>\n <\/p>\n
LUNCH<\/span> <\/span><\/p>\nGreek bowls served on a bed of lemon dill orzo pasta topped with turkey feta meatballs, kalamata olives, cherry tomatoes, cucumber and a homemade tzatziki sauce<\/span><\/p>\nHawaiian pulled pork sliders served with a pineapple-lime slaw, topped with a sriracha mayo sauce<\/span><\/p>\nGrilled chicken pear and goat cheese salad served with a homemade raspberry vinaigrette dressing <\/span><\/span><\/p>\nGrilled shrimp on a bed on angel hair pasta with a garlic tomato cream sauce served with a side of classic caesar salad <\/span><\/p>\nBlackened grouper sandwich served with fresh lettuce and tomato topped with garlic aioli on a brioche bun <\/span><\/span><\/p>\nPokè bowls with white rice, Ahi Tuna, avocado, pineapple and cucumber topped with a sesame soy dressing, crispy onions and pickled ginger <\/span><\/span><\/p>\n <\/p>\n
SUNSET SNACKS<\/span><\/p>\nFresh homemade guacamole served with tortilla chips <\/span><\/span><\/p>\nBrie and fig jam crostini topped with prosciutto, arugula and balsamic reduction <\/span><\/span><\/p>\nBacon and cream cheese stuffed mushrooms with crispy parmesan crust topped with parsley <\/span><\/span><\/p>\nBlueberry and goat cheese flatbread topped with caramelized red onion, mint and walnuts with a honey drizzle<\/span><\/p>\nHomemade spinach and artichoke dip served with fresh toasted baguette <\/span><\/span><\/p>\nCharcuterie board served with assorted cheeses, crackers and meats <\/span><\/span><\/p>\n <\/p>\n
DINNER<\/span><\/p>\nPistachio crusted salmon served with wild rice and broccolini <\/span><\/span><\/p>\nCaprese grilled chicken topped with fresh tomato balsamic and basil salad and melted mozzarella cheese served with a side of fettuccine <\/span><\/span><\/p>\nIsland glazed grilled chicken thighs served on a bed of cilantro lime coconut rice with a side of homemade strawberry vinaigrette berry salad <\/span><\/span><\/p>\nMahi Mahi tacos served with a mango salsa and avocado topped with cotija cheese and a zesty chipotle lime sauce <\/span><\/span><\/p>\nGarlic and herb crusted pork tenderloin with a dijon cream sauce served with roasted rosemary potato wedges and crispy brussels sprouts <\/span><\/span><\/p>\nFilet mignon topped with a red wine reduction, mashed potatoes and grilled asparagus <\/span><\/span><\/p>\n <\/p>\n
DESSERT<\/span><\/p>\nChar grilled sweet pineapple topped with vanilla ice cream, toasted coconut and mint <\/span><\/span><\/p>\nMargarita inspired vanilla and lime cupcakes<\/span><\/p>\nBrownie sundae with a melted Reese's cup center and a peanut butter drizzle <\/span><\/span><\/p>\nSweet strawberry pie served with whipped cream <\/span><\/span><\/p>\nTraditional apple crumble served à la mode<\/span><\/p>\nClassic Crème brûlée topped with fresh berries and mint <\/span><\/span><\/p><\/section>\n[\/et_pb_text][et_pb_text module_class=”custom-link” _builder_version=”4.19.2″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]See A Sample Menu<\/a> Yacht Specifications<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"Meet the Crew!\n ![\"Crew](\"https:\/\/www.centralyachtagent.com\/yachtadmin\/yachtimg\/yacht6846\/6846crew3\")
<\/div>Bill Holden <\/h2>2023-24 Season Captain <\/h4><\/div><\/div><\/div>
Ashley Akers<\/h2>Chef <\/h4><\/div><\/div>\t\n\t\tBill was born and raised in Belgium. After high school, Bill started a degree in sports management until he took a summer off to do a dive master internship in Thailand. Soon after arriving Bill fell in love with the diving culture and being around the ocean and since then has never looked back! He went far beyond his divemaster internship and eventually became an instructor. He spent the next four years traveling and teaching diving around the beautiful islands of Asia. After a successful four years instructing countless students, Bill discovered a new passion of Sailing. He jumped right in and followed his passion to Spain where he spent 6 months training for his Yacht Master certificate. From there, Bill moved to Australia to further his sailing career. He spent the next two years captaining a 50 foot catamaran for the number one tourist company in Australia. Here he fell in love with taking out charter guests and being around people who are taking a break from their normal lives to have some fun! Ever since, Bill has been hooked on the yachting industry.
\n
\nAshley was born and raised in Tampa, Florida where she discovered her love for the ocean and watersports at a young age through snorkeling, fishing and boating. She attended college at Florida State University where she acquired a degree in Family and Child Sciences. After a year working at a preschool, Ashley moved to Australia to further explore her love for the ocean. There she did her dive master internship and like Bill was hooked. She went on to get her instructors as well to continue her passion for teaching. To supplement her diving income, she also worked in a high-end resort as a server and bartender where she gained valuable hospitality skills and a love for the service industry. Ashley has always had a passion for putting on events and entertaining guests, at this resort she was able to help put on wedding receptions and make sure the guests had a special experience. Ashley loves going above and beyond to ensure guests always have an unforgettable time and especially combining her hospitality skills with her love of the ocean, which has led her to the chartering industry.
\n
\n
\nCaptain Bill Holden
\n
\nMARINE QUALIFICATIONS
\n
\nSTCW-95\/PSA: November 2018
\nMCA\/RYA Yachtmaster Offshore: January 2019
\nSSI\/PADI Dive Instructor: October 2015
\nAMSA Marine Engine Driver G2: August 2019
\nUSCG OUPV: December 2023
\nENG1: May 2022
\n
\n
\nChef Ashley Akers
\n
\nMARINE QUALIFICATIONS
\n
\nSTCW-95: May 2022
\nPADI Open Water Scuba Instructor: August 2020
\n
\nCrew fully vaccinatedChef Ashley's Sample Menu<\/span><\/p>\nBREAKFAST<\/span><\/p>\nAcai smoothie bowl topped with fresh tropical fruit, toasted coconut and granola with a honey drizzle<\/span><\/p>\nClassic Eggs Benedict with Canadian bacon, poached eggs and hollandaise sauce <\/span><\/span><\/p>\nAvocado toast served with beetroot hummus, fried eggs topped with assorted seeds and a balsamic reduction with a side of bacon <\/span><\/span><\/p>\nBagels topped with cream cheese, capers and smoked salmon with fresh dill and an olive oil lemon dressing <\/span><\/span><\/p>\nTraditional American breakfast including eggs your way, bacon and blueberry pancakes<\/span> <\/span><\/p>\nItalian style omelette stuffed with pancetta, roasted tomatoes, spinach and mushrooms topped with feta cheese and served with a side of home fries <\/span><\/span><\/p>\n <\/p>\n
LUNCH<\/span> <\/span><\/p>\nGreek bowls served on a bed of lemon dill orzo pasta topped with turkey feta meatballs, kalamata olives, cherry tomatoes, cucumber and a homemade tzatziki sauce<\/span><\/p>\nHawaiian pulled pork sliders served with a pineapple-lime slaw, topped with a sriracha mayo sauce<\/span><\/p>\nGrilled chicken pear and goat cheese salad served with a homemade raspberry vinaigrette dressing <\/span><\/span><\/p>\nGrilled shrimp on a bed on angel hair pasta with a garlic tomato cream sauce served with a side of classic caesar salad <\/span><\/p>\nBlackened grouper sandwich served with fresh lettuce and tomato topped with garlic aioli on a brioche bun <\/span><\/span><\/p>\nPokè bowls with white rice, Ahi Tuna, avocado, pineapple and cucumber topped with a sesame soy dressing, crispy onions and pickled ginger <\/span><\/span><\/p>\n <\/p>\n
SUNSET SNACKS<\/span><\/p>\nFresh homemade guacamole served with tortilla chips <\/span><\/span><\/p>\nBrie and fig jam crostini topped with prosciutto, arugula and balsamic reduction <\/span><\/span><\/p>\nBacon and cream cheese stuffed mushrooms with crispy parmesan crust topped with parsley <\/span><\/span><\/p>\nBlueberry and goat cheese flatbread topped with caramelized red onion, mint and walnuts with a honey drizzle<\/span><\/p>\nHomemade spinach and artichoke dip served with fresh toasted baguette <\/span><\/span><\/p>\nCharcuterie board served with assorted cheeses, crackers and meats <\/span><\/span><\/p>\n <\/p>\n
DINNER<\/span><\/p>\nPistachio crusted salmon served with wild rice and broccolini <\/span><\/span><\/p>\nCaprese grilled chicken topped with fresh tomato balsamic and basil salad and melted mozzarella cheese served with a side of fettuccine <\/span><\/span><\/p>\nIsland glazed grilled chicken thighs served on a bed of cilantro lime coconut rice with a side of homemade strawberry vinaigrette berry salad <\/span><\/span><\/p>\nMahi Mahi tacos served with a mango salsa and avocado topped with cotija cheese and a zesty chipotle lime sauce <\/span><\/span><\/p>\nGarlic and herb crusted pork tenderloin with a dijon cream sauce served with roasted rosemary potato wedges and crispy brussels sprouts <\/span><\/span><\/p>\nFilet mignon topped with a red wine reduction, mashed potatoes and grilled asparagus <\/span><\/span><\/p>\n <\/p>\n
DESSERT<\/span><\/p>\nChar grilled sweet pineapple topped with vanilla ice cream, toasted coconut and mint <\/span><\/span><\/p>\nMargarita inspired vanilla and lime cupcakes<\/span><\/p>\nBrownie sundae with a melted Reese's cup center and a peanut butter drizzle <\/span><\/span><\/p>\nSweet strawberry pie served with whipped cream <\/span><\/span><\/p>\nTraditional apple crumble served à la mode<\/span><\/p>\nClassic Crème brûlée topped with fresh berries and mint <\/span><\/span><\/p><\/section>\n[\/et_pb_text][et_pb_text module_class=”custom-link” _builder_version=”4.19.2″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]See A Sample Menu<\/a> Yacht Specifications<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"Meet the Crew!\n <\/div>Bill Holden <\/h2>2023-24 Season Captain <\/h4><\/div><\/div><\/div>
\n
\nAshley was born and raised in Tampa, Florida where she discovered her love for the ocean and watersports at a young age through snorkeling, fishing and boating. She attended college at Florida State University where she acquired a degree in Family and Child Sciences. After a year working at a preschool, Ashley moved to Australia to further explore her love for the ocean. There she did her dive master internship and like Bill was hooked. She went on to get her instructors as well to continue her passion for teaching. To supplement her diving income, she also worked in a high-end resort as a server and bartender where she gained valuable hospitality skills and a love for the service industry. Ashley has always had a passion for putting on events and entertaining guests, at this resort she was able to help put on wedding receptions and make sure the guests had a special experience. Ashley loves going above and beyond to ensure guests always have an unforgettable time and especially combining her hospitality skills with her love of the ocean, which has led her to the chartering industry.
\n
\n
\nCaptain Bill Holden
\n
\nMARINE QUALIFICATIONS
\n
\nSTCW-95\/PSA: November 2018
\nMCA\/RYA Yachtmaster Offshore: January 2019
\nSSI\/PADI Dive Instructor: October 2015
\nAMSA Marine Engine Driver G2: August 2019
\nUSCG OUPV: December 2023
\nENG1: May 2022
\n
\n
\nChef Ashley Akers
\n
\nMARINE QUALIFICATIONS
\n
\nSTCW-95: May 2022
\nPADI Open Water Scuba Instructor: August 2020
\n
\nCrew fully vaccinated
Chef Ashley's Sample Menu<\/span><\/p>\n BREAKFAST<\/span><\/p>\n Acai smoothie bowl topped with fresh tropical fruit, toasted coconut and granola with a honey drizzle<\/span><\/p>\n Classic Eggs Benedict with Canadian bacon, poached eggs and hollandaise sauce <\/span><\/span><\/p>\n Avocado toast served with beetroot hummus, fried eggs topped with assorted seeds and a balsamic reduction with a side of bacon <\/span><\/span><\/p>\n Bagels topped with cream cheese, capers and smoked salmon with fresh dill and an olive oil lemon dressing <\/span><\/span><\/p>\n Traditional American breakfast including eggs your way, bacon and blueberry pancakes<\/span> <\/span><\/p>\n Italian style omelette stuffed with pancetta, roasted tomatoes, spinach and mushrooms topped with feta cheese and served with a side of home fries <\/span><\/span><\/p>\n <\/p>\n LUNCH<\/span> <\/span><\/p>\n Greek bowls served on a bed of lemon dill orzo pasta topped with turkey feta meatballs, kalamata olives, cherry tomatoes, cucumber and a homemade tzatziki sauce<\/span><\/p>\n Hawaiian pulled pork sliders served with a pineapple-lime slaw, topped with a sriracha mayo sauce<\/span><\/p>\n Grilled chicken pear and goat cheese salad served with a homemade raspberry vinaigrette dressing <\/span><\/span><\/p>\n Grilled shrimp on a bed on angel hair pasta with a garlic tomato cream sauce served with a side of classic caesar salad <\/span><\/p>\n Blackened grouper sandwich served with fresh lettuce and tomato topped with garlic aioli on a brioche bun <\/span><\/span><\/p>\n Pokè bowls with white rice, Ahi Tuna, avocado, pineapple and cucumber topped with a sesame soy dressing, crispy onions and pickled ginger <\/span><\/span><\/p>\n <\/p>\n SUNSET SNACKS<\/span><\/p>\n Fresh homemade guacamole served with tortilla chips <\/span><\/span><\/p>\n Brie and fig jam crostini topped with prosciutto, arugula and balsamic reduction <\/span><\/span><\/p>\n Bacon and cream cheese stuffed mushrooms with crispy parmesan crust topped with parsley <\/span><\/span><\/p>\n Blueberry and goat cheese flatbread topped with caramelized red onion, mint and walnuts with a honey drizzle<\/span><\/p>\n Homemade spinach and artichoke dip served with fresh toasted baguette <\/span><\/span><\/p>\n Charcuterie board served with assorted cheeses, crackers and meats <\/span><\/span><\/p>\n <\/p>\n DINNER<\/span><\/p>\n Pistachio crusted salmon served with wild rice and broccolini <\/span><\/span><\/p>\n Caprese grilled chicken topped with fresh tomato balsamic and basil salad and melted mozzarella cheese served with a side of fettuccine <\/span><\/span><\/p>\n Island glazed grilled chicken thighs served on a bed of cilantro lime coconut rice with a side of homemade strawberry vinaigrette berry salad <\/span><\/span><\/p>\n Mahi Mahi tacos served with a mango salsa and avocado topped with cotija cheese and a zesty chipotle lime sauce <\/span><\/span><\/p>\n Garlic and herb crusted pork tenderloin with a dijon cream sauce served with roasted rosemary potato wedges and crispy brussels sprouts <\/span><\/span><\/p>\n Filet mignon topped with a red wine reduction, mashed potatoes and grilled asparagus <\/span><\/span><\/p>\n <\/p>\n DESSERT<\/span><\/p>\n Char grilled sweet pineapple topped with vanilla ice cream, toasted coconut and mint <\/span><\/span><\/p>\n Margarita inspired vanilla and lime cupcakes<\/span><\/p>\n Brownie sundae with a melted Reese's cup center and a peanut butter drizzle <\/span><\/span><\/p>\n Sweet strawberry pie served with whipped cream <\/span><\/span><\/p>\n Traditional apple crumble served à la mode<\/span><\/p>\n Classic Crème brûlée topped with fresh berries and mint <\/span><\/span><\/p><\/section>\n[\/et_pb_text][et_pb_text module_class=”custom-link” _builder_version=”4.19.2″ _module_preset=”default” text_orientation=”center” global_colors_info=”{}”]See A Sample Menu<\/a> Yacht Specifications<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Meet the Crew!<\/div>
Bill Holden <\/h2>
2023-24 Season Captain <\/h4><\/div><\/div>
<\/div>