MEET YOUR CREW:
Captain: Per Pertoft
Chef: Ashley Van Rosmalen


From a young age, Per developed a deep passion for the ocean, spending vacations by the Swedish coastline where he learned to sail and race dinghies. He expanded his love for watersports to include kitesurfing and surfing. Over the past 15 years, he has owned and sailed a sailboat around southern Sweden, continuously honing his skills and deepening his connection to the sea.
After earning degrees in Entrepreneurship and Innovation, as well as Economics, Per transformed his oceanic passion into a career. He began as a kitesurfing instructor before moving into the maritime charter and delivery industry, amassing valuable experience. His career spans various roles within yacht sailing, from competitive sailing in his youth to managing private and flotilla charters. He has worked on flotilla charters with more than 80 vessels, handling guest management, overseeing skippers, providing flotilla instructions, planning routes, and stepping into leadership roles as a lead skipper.
In addition to his maritime pursuits, Per is a professional kite instructor with extensive experience as a Kitesurf and Wing foil instructor. His hospitality experience includes bartending, where he refined his mixology skills. Per is fluent in Swedish, German, and English, with proficiency in French and Spanish.
At 29 years old, he brings a wealth of experience and a strong background as a yacht captain, eager to contribute to exceptional guest experiences and operational excellence.

Born and raised in Australia, Ashley brings a wealth of cheffing experience and passion to the team. As most Australians are, she thrives being on the ocean and feels right at home on a yacht. Despite a background working for Mazda in finance and business management, Ashley discovered her true calling, during a yacht charter in Greece. She transitioned from being a finance broker to the yachting world, working alongside Per in Greece and Croatia, and has never looked back.
Ashley has earned a perfect guest rating over the past few years, a testament to her dedication to providing outstanding service and unforgettable culinary experiences. Her expertise extends beyond the kitchen; she is an avid scuba diver, snorkeler, and kite surfer. Holding certifications as a PADI Divemaster she completed in Utila, Honduras. She is excited to share her passion for underwater adventures with guests in the British Virgin Islands.
Traveling extensively throughout Europe, Australia, and Asia has given Ashley a deep appreciation for cultural diversity and the ability to adapt to various environments. This global perspective enhances her ability to cater to the unique preferences of each guest.
Ashley is committed to bringing her culinary skills, enthusiasm for adventure, and dedication to guest satisfaction to Big nauti She looks forward to creating exceptional and memorable experiences for all guests aboard the yacht.

This dynamic couple is excited to be on Big Nauti for 2024/25 and look forward to welcoming you aboard, showing you the wonders of the Virgin Islands and creating memories to last a lifetime!

ASHLEY'S SAMPLE MENU

Breakfast

Traditional Eggs Benedict with Canadian Bacon and Hollandaise Sauce

Smoothie Bowls with Mixed Berries, Banana, and Chia Seeds, Scrambled Eggs with Chives

Pancakes, Maple Syrup and Fresh Berries served with a Side of Bacon

Avocado Toast with Poached Eggs and Smoked Salmon

French Toast with Cinnamon and Banana served with a side of Breakfast Sausage

Breakfast Burritos with Eggs, Sausage, and Avocado

Lox and Bagels and Mini Vegetable and Cheese Omelets

 

Lunch

Tropical Grilled Shrimp Salad served with freshly Baked Garlic Bread

Lobster Rolls and Sweet Potato Fries

Chicken Caesar Salad Wraps served with Quinoa and Black Bean Salad

Fish Tacos with Cilantro Lime Slaw served with a Mexican Street Corn Salad

Grilled Chicken Greek Salad accompanied by Tzatziki and Pita Bread

Seared Salmon Nicoise Salad served with Herb buttered Baguette Slices

BBQ Ribs with Coleslaw, Cornbread and Corn on the Cob

 

Appetizers

Trio of dips - Hummus, Beetroot, French Onion - with Pita Bread and Veggie Sticks

Cheese Platter with Crackers and Grapes

Bruschetta with Tomato and Basil

Caprese Skewers

Prosciutto wrapped melon

Sushi maki rolls

Spinach and Artichoke Dip with Crackers

Calamaris with spicy mayo & lemon wedges

 

Dinner

Chicken Marsala with Mushrooms accompanied by Risotto and Steamed Broccoli

Grilled Mahi Mahi served with Fondant Potato and Asparagus with Lemon Butter Sauce

Seared Tuna Steaks with Sesame Crust served with Asian Slaw, Ginger Dressing and Jasmine Rice

Grilled Lamb Chops with Mint Yogurt Sauce, Roasted Baby Potatoes and Green Bean Almondine

Shrimp Scampi with Linguine, a Caesar Salad and Garlic Bread

Beef Tenderloin with Red Wine Reduction, Mashed Potatoes and Roasted Brussels Sprouts

Grilled Swordfish with Mango Salsa, Couscous Salad and Grilled Zucchini

 

Dessert

Creme Brulee

Pavlova - Meringue with Vanilla Cream & Fresh Strawberries

Tiramisu

Lemon Panna Cotta

Chocolate Mousse

Homemade Cheesecake with fresh Berry Coulis

Key Lime Pie

 

STANDARD SHIP’S BAR

 Non-alcoholic

 Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits 

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

 Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

 

Beer

 Corona, Carib, Landshark, Miller Lite, Coors Light, 

Please let your broker know your preferred brands.

 

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.