Accomodations:

Crew Profile

MEET THE CREW
Captain: Brian Schott
Qualifications: RYA Yacht Master, Coastal with Commercial Endorsement, STCW, USGT 100GT with sailing endorsement, Recreation Administration with an option in hotel management and special events, Water Safety instructor

Chef/First Mate: Alex Robertson

Brian began his passion for life on the water growing up in sunny California. He spent his childhood summers on lakes learning all about power boats from his father and as a teenager was exposed to sailing and he then knew that sailing would be his lifelong vice.  

After graduating Chico State University with a major in Hospitality and Special Events, Brian moved to San Diego to be closer to the water to allow him to continue sailing on the weekends. He soon realized that two days a week on the water was not enough so Brian quit his job to finally pursue the sailing career he really wanted.

Brian has extensive experience chartering on power and sailing yachts ranging from 30-50ft in the Caribbean, Aegean, Adriatic, Irish, and Atlantic Sea. Aside from learning the ropes of sailing with Brian, guests of all ages can look forward to a swimming or wake board lesson or two from the legendary instructor himself as well as snorkeling, fishing, paddle boarding and kayaking while on charter.


Alex was born in Toronto and raised in Philadelphia, Alex learned the ins and outs of sailing from her father and grandfather on the North East Coast and on the Great Lakes. Cooking was always a family past time, but after graduating from the University of Toronto with a degree in Anthropology in 2015, Alex moved to Italy to learn more about the Italian culture, but most importantly, the food. After working in restaurants in Florence, Alex knew that she could never move to a corporate career and began to search for the perfect combination of cooking and adventure. 


Raised in a sailing family, Alex has seen the good, bad and ugly of sailing and chartering but still fell in love with the lifestyle. She began working charters as a yacht hostess in the Adriatic Sea in 2016. Three years later, and fast forward three years, Alex is a globally experienced chef having worked aboard sailing yachts cooking and hosting all over the world from the East Indies to the Caribbean, with no end in sight and no plan to slow down.

A week or a few days on board Au Soleil with Brain and Alex will no doubt be your best vacation ever!

Sample Menu

Breakfast

Middle Eastern Shakshuka served with freshly sliced avocado, homemade hummus and warm pita

Banana Pancakes with Canadian Maple Syrup and Sausage links served with fresh blue berries

Egg, Ham and Cheese breakfast sandwiches served on an English muffin with spicy mustard, lettuce and sun-dried tomatoes

Breakfast bruschetta- toast dressed with olive oil, mashed avocado, diced tomatoes and onions

Greek Yogurt Parfaits, topped with fresh berries, honey and chopped walnuts

Lunch

Teriyaki Chicken Buddha bowls, with crispy onions, shredded carrots, spicy edamame beans, and corn served on a bed of rice and sprinkled with sesame seeds

Lemon and Peppercorn Vegetable Kebabs with corn on the cob dressed with spicy mayo and chili flakes

Baked Salmon with red onion, garlic and olive oil served with sautéed spinach and rosemary baked potatoes

Blackened Chicken Caesar Salad with shaved parmesan, fresh baked garlic croutons and hard-boiled eggs

Sweet and spicy shrimp Pad Thai topped with crushed peanuts, shallots and sliced lemon

Dinner

Homemade Four Cheese Lasagne served with warm garlic bread and a side garden salad, topped with raspberry vinaigrette

Slow Cooked BBQ pulled pork sliders with roasted rosemary potatoes and carrot and apple coleslaw salad

Lemon butter Mahi-Mahi topped with fresh mango and cilantro salsa, served on a bed of wild rice with peppered roasted carrots

Mediterranean styled chicken grilled with onion and garlic, with a mixed couscous and Greek salad

Shrimp tacos on warm corn tortillas topped with spicy mayo, avocado creamed sauce and fresh pico de gallo

Appetizers

Mixed Italian Charcuterie board with salami, prosciutto, grapes, a spread of breads and crackers, honey and jam, pears, apples and olives

Goat cheese, honey and peach crostini’s topped with a freshly picked mint leaf

Spinach and artichoke dip in a bread bowl

Desserts

Fresh baked chocolate chip cookies with a scoop of vanilla ice cream, drizzled with chocolate sauce

Chocolate brownie cheesecake swirls with whipped cream and strawberries

Fresh berry salad with vanilla cream sauce

Standard Ships Bar

Soft drinks, sodas, water, beers and well drinks, cocktails are available  for your enjoyment.

Spirits

Vodka brands: Tito’s, Stoli, Smirnoff

Whiskey brands: Johnny Walker, Dewars, Jack Daniels

Tequila brands: Souza, Milagro

Rum brand: Cruzan

Gin brands: Gordans, Tanqueray  

Assortment of liqueurs.

Red and White Wines

Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco

Beer

Bud, Coors, Corona, Miller, Caribe, Presidente

Please let your broker know your preferred brand.

If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.

These would be at an additional cost to you.