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 Josiah McGaughey

 
As a self-taught and James beard nominated professional chef with nearly 30 years of experience in the food service
industry, I have dedicated my career to creating exceptional culinary experiences. I proudly owned and operated a highly-rated restaurant in Asheville, NC, where
I showcased my passion for innovative cuisine and commitment to quality. I am now very excited to bring all that I have to offer to your yachting experience.

Chef Josiah's Sample Menu
Day Break
Fresh Pastries and seasonal Fruits

Smoked Salmon Tart- Puff pastry, herbed cream cheese, capers, pickled onion, smoked salmon

Lobster Parfait- Poached lobster, avocado, cucumber, pickles, buttermilk dressing, brioche toast points

Whole wheat oatmeal pancakes- Maple syrup, fruit, creme frâiche

Eggs Benedict- Fresh poached eggs, local ham, hollandaise, English muffin or fresh buttermilk biscuit, green salad or breakfast potato

Quiche- Rich egg custard with seasonal vegetables and cheese in a buttery crust, arugula salad dijon vinaigrette

Shrimp Kedgeree- Local Shrimp with garam marsala. Peppers, peas, soft boiled egg, rice, sumac aioli

Mushroom Toast- Sautéed mushrooms, soft scrambled eggs, brioche, fresh herbs

Croissant BLT- Toasted croissant, aioli, fresh lettuce, local smoked bacon, tomato

Midday
Shrimp Beignets
Pepper tomato chutney
Boat made Flatbread
Roasted vegetables, pesto

Fish dumplings in white miso broth, shoyu (japanese soy sauce), green onion

Crab and Romaine Caesar Salad
Fresh crab, romaine lettuce, white anchovy, boat made caesar dressing, shaved parmesan
bread crumb

Ceviche de leche de tigre
Peruvian style ceviche with fresh fish lime and chili, cancha, sweet potato

White Bean hummus
Vegetable crudités, olive oil, toasted pine nuts, Za’atar

Smash Burger Sliders
Thin ground beef patties, caramelized onion, mustard, cheddar cheese, oven fries

Curry Chicken Salad Wraps
Roast chicken in a yellow curry mayonnaise dressing, peppers, pickled onion, shaved lettuce, tortilla

Roast Pork Subs
Roast pork, broccoli raab, pickled Italian peppers, provolone cheese

Hors d’œuvres
Fresh Burrata Cheese
Chili crisp and baguette

Nordic Deviled Eggs
Classic deviled egg with cornichon, shallot, potato, smoked salmon, salmon roe

Ricotta stuffed peppers
Boat made ricotta, pickled and confit peppers, pistou, local honey

Salad De Saison
Seasonal greens and vegetables, charred gruyere cheese, smoked brioche crouton, vinaigrette piquant

Spinach and Artichoke dip
Cream cheese, fresh spinach, marinated artichoke hearts, fried shallot, baguette

Salt Cod Croquettes
Salt cod and potato, fried, with pickles and tartar sauce

Radishes with Butter
Red and watermelon radish, boat made cultured butter and sea salt

Local Fish Crudo
Lightly pickled cucumber, lime, sesame, olive oil, fish sauce

Cast iron Seared Shrimp in XO sauce

Shaved Squash Salad
Fennel, honey, buttermilk dressing

Mains

Cast iron seared Ribeye
Creamy mashed potato, charred onion, boat made steak sauce

Fish en Papillote
Daily fish steamed in parchment with Bouillabaisse butter(saffron enriched butter), seasonal
vegetables

Grouper en Brioche
Local grouper seared with a brioche crust, mushroom sauce suprême

Grilled Pork Chop
Herb and caper green sauce, lentil salad, grilled cucumber

Roasted Chicken Breast
White beans and buerre printinier(fresh herb and spring onion butter), zucchini

Lyonaisse Style Scallop Quenelle
Scallop Dumpling baked in a lobster bisque with chunks of fresh lobster

Roasted Salmon Steaks
Wilted napa cabbage, rice vinegar, parsley cream, bottarga

Creamy Tucson Pasta
Imported Italian pasta, basil, spinach, red onion, parmesan cheese, tomato

Dessert
Turkish coffee and cardamon pot au creme and chantilly

Pear Gallette with vanilla bean ice cream and salted caramel

Tiramisu

Creme Anglais tart with macerated berries and cream

Fruit sorbet with Almond Tuille