Captain Jason Mackay

Born in South Africa and raised in Louisiana, Captain Jason Mackay has always been drawn to the water and the sense of freedom it brings. With an adventurous spirit and a deep respect for nature, Jason has built a life around exploration, community, and the sea. From spearfishing along the coasts of Mexico to navigating the crystal waters of the Caribbean, Jason’s journey has been defined by his passion for the ocean and the connections it inspires. Over the years, he has hosted more than 65 charters and welcomed over 600 guests aboard, earning a reputation for his calm leadership, professionalism, and genuine care for those in his charge. Now entering his fourth season in the Virgin Islands, Jason takes the helm of Dock Holiday as her captain—bringing together his love for the sea, his hands-on experience, and his dedication to creating unforgettable adventures under sail. Whether charting a course through hidden coves or sharing stories at anchor, Jason ensures every guest experiences the magic of life on the water.


Chef/Mate Juan Ramirez

I’m Chef Juan Ramirez, and for me, cooking is all about connection , bringing people together through food, stories, and shared experiences at sea. With over eight years in hospitality, I’ve cooked across Europe, America, and Asia, learning to blend global flavors with local Caribbean ingredients. I truly love what I do, and I bring warmth, creativity, and care to every dish. Whether it’s an elegant dinner or a casual beach barbecue, my goal is to make guests feel at home, happy, and completely cared for.

Signature Caribbean-Influenced Menu: 

A fusion of Caribbean flavors, Mexican roots, and international cuisine for luxury yacht dining. 

BREAKFAST:

*All breakfasts include a fresh tropical fruit platter, freshly brewed coffee, and juice. 

• Avocado Toast Benedict – Creamy smashed avocado on toasted sourdough, topped with poached eggs, crispy bacon, hollandaise, and fresh microgreens
• Papaya Ricotta Pancakes – Fluffy ricotta pancakes with caramelized papaya, passionfruit syrup, and toasted pecans 
• Plantain & Cheese Frittata – Golden sweet plantains, melted Oaxaca cheese, and fresh herbs, baked to perfection 
• Smoked Salmon Arepa – Crispy arepa stuffed with silky cream cheese, smoked salmon, capers, and citrus drizzle  

 

LUNCH

• Roca Coconut Tacos – Crispy coconut-crusted shrimp, creamy avocado crema, pickled cabbage, and mango-papaya salsa 
• Citrus-Marinated Chicken Salad – Juicy grilled chicken, avocado, mango, cashews, and lime vinaigrette over fresh greens 
• Pulled Jerk Pork Sandwich – Tender, smoky pork with pineapple chutney and spicy aioli, toasted ciabatta, served with sweet potato fries
• Lamb Kofta Skewers – Mediterranean-spiced lamb, creamy tzatziki, herbed tabbouleh, warm pita

 

APPETIZERS 

• Coconut-Crusted Shrimp – Crispy, golden shrimp with pineapple-chili dipping sauce 
• Mini Plantain & Black Bean Quesadillas – Gooey queso fresco, creamy black beans, avocado crema 
• Tuna Tataki – Seared sesame-crusted tuna, yuzu-lime ponzu, pickled ginger 
• Jerk Chicken Skewers – Smoky, tender chicken with sticky mango glaze 

 

DINNER

• Saffron & Lime Butter Seabass – Perfectly seared seabass, coconut rice, sautéed greens, mango salsa 
• Herb-Crusted Lamb Chops – Mint-cilantro chimichurri, roasted heirloom vegetables, truffle-sweet potato mash 
• Steak Frites with Mushroom-Truffle Sauce – Tender grilled steak, hand-cut golden fries, creamy mushroom-truffle sauce 
• Lobster Mac & Cheese – Creamy, cheesy pasta loaded with succulent lobster, topped with buttery breadcrumbs 

 

DESSERTS

• Tres Leches with Tropical Fruits – Moist sponge soaked in three milks, passionfruit & mango drizzle 
• Chocolate & Chili Mousse – Mexican cacao mousse with a hint of chili, topped with whipped cream 
• Key Lime Tartlets – Tangy lime custard in crisp coconut crust, fluffy meringue 
• Coconut Panna Cotta – Silky, tropical, with pineapple coulis and toasted coconut