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 Ginger Perez

Ginger Michelle Perez grew up in California where she graduated from the Santa Monica College Film Program and continued her undergrad at the University of California Irvine (UCI). During her time at UCI, she learned to sail FJ's by joining the UCI sailing team and quickly worked her way up to skipper. Her culinary experience began after High School when she was hired as the cook on a ranch in the Eastern Sierra Mountains where she cooked for cowboys, guests and outfitted for trips that lasted up to a week in the backcountry where she had to pack in her the provisions on a mule train. Since then she has worked both front of house and back of house for many restaurants thus her service experience ranges from bar tending at high volume ski bars to cooking on superyachts. When she's not at sea, she enjoys country line dancing, salsa dancing, making short films, reading, skiing, running, and playing guitar.

~ Sample Menu ~

 

Breakfast:

      ~ Avocado Toast with Poached Egg & Red Chili Flakes: Creamy avocado on toasted
         sourdough, topped with a poached egg and a sprinkle of red chili flakes.

      ~ Seasonal Fresh Fruit: A refreshing mix of citrus, berries, and melon—perfect for a light
         start.

      ~ Cheddar Broccoli Mini Quiches: Bite-sized quiches with cheddar and broccoli, lightly
          baked for a savory, satisfying treat.

      ~ Cinnamon Rolls: Warm, homemade cinnamon rolls, drizzled with icing.

      ~ French toast: topped with a mixed berry compote made from blueberries, raspberries,
         and strawberries, lightly simmered with a hint of lemon juice.

Lunches:

      ~ Lobster Rolls: Fresh, butter-poached lobster meat, dressed in a creamy lemon-chive
          aioli, finished with a drizzle of truffle butter, and served in a lightly toasted brioche bun
          with a garnish of fresh herbs and a side of crispy fries.

      ~ Asian Chicken Salad: A refreshing medley of green cabbage, purple cabbage, carrots,
         and green onion, topped with turmeric ginger chicken, crispy wonton strips, and tossed
         in a tangy lime dressing.

      ~ Mediterranean Salad: Chicken souvlaki on a bed of mixed greens with feta, purple onion,
         microgreens, olives, and cherry tomatoes, served with naan bread, hummus, and
         dolmas.

Appetizer:

      ~ Seared Ahi Tuna Bites: blackened and seared Ahi tuna served with guacamole on a
          tortilla chip with a sprinkle of sesame seeds, and a thin jalapeño slice.

      ~ Spinach Artichoke Dip: A creamy dip made with spinach, artichoke hearts, and garlic,
         served with toasted baguette slices. 

      ~ Charcuterie Board: A well-curated selection of cheeses, dried apricots, and
          antipasto—perfect for nibbling and cocktail hour.

      ~ Elote Dip: A creamy, spicy corn dip made with sour cream, cream cheese, Monterey
         Jack, and cilantro, with a touch of cayenne and lime, served with crispy tortilla chips.

Dinner:

      ~ Blackened Snapper: served on a bed of buttery mashed potatoes with brocolini, citrus,
          and fresh thyme.

      ~ Churrasco Steak with Chimichurri Sauce: Grilled churrasco steak, served with a fresh
          chimichurri sauce made from parsley, garlic, olive oil, and a splash of red wine vinegar,
          alongside garlic-sautéed fingerling potatoes and a refreshing green salad.

      ~ Chicken Parmesan (Fresh): Tender chicken cutlets, breaded and broiled under
         mozzarella, provolone, and parmesan, served over angel hair pasta with a rich vodka
         sauce, topped with fresh parsley.

Desserts:

      ~ Dark Chocolate and Hazelnut Cake: A rich, indulgent dark chocolate cake, filled with
          hazelnuts and dusted with cocoa powder for a luxurious finish.

      ~Individual Strawberry Shortcakes: Sweet, light cake, topped with fresh strawberries, a
        dollop of whipped cream, and a sprinkle of mint for a fresh, refreshing finish.