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!
Pick Up Locations
YHG, St. Thomas
Red Hook, STT - West End, Tort
2 x Yanmar 57hp
Caribbean Virgin Islands
Caribbean Virgin Islands
WiFi - ONLY in the BVI
# of Videos:
# Dine In:
# Port Hatches:
On sugar scoops only
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
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
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
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
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
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.
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels