Jason was born just outside of Richmond, Virginia in Hanover County. Growing up, he loved being outdoors, spending time with family and friends, but always felt particularly drawn to the sea. The experience that solidified his love of sailing and for sharing memories together on the water began in Punta Gorda, Florida where at 19, he spent a week on a 32’ Hunter Sailboat learning to sail and completing his ASA 101-104 certifications. It was at this point he knew that he had a true passion for the sea and went on to join the U.S. Navy, enrolling in the “Quartermaster A-School”, an intense navigation curriculum. During his time in the Navy, he worked aboard the USS Dwight D. Eisenhower as an assistant to the navigator, sailing overseas and exploring both the Persian Gulf and Europe. Throughout this time, his love for the sea, sense for adventure and desire to travel only grew.
After Jason’s time in the Navy, he returned to his home-state of Virginia and started Captain Collier’s Seafood with his family where he was able to bring a little of the ocean he loved so much to his customers. Additionally, he started working as a Realtor. Throughout this time, he raised a son, now 26, worked the day to day, seeking adventure wherever he could, but always found his way back to the ocean.
In early 2022, ready for a life change, he decided it was finally time to fully pursue his passion and he made the move to the U.S. Virgin Islands, ready to take the helm as a captain of his own destiny and share his love of the sea and sailing with others. The USVI offers him the opportunity to enjoy the Caribbean's tropical blue waters and sunshine everyday while snorkeling with sea turtles and exploring the best coral reefs and dive sites. His goal as your captain is to to show you the wonders of the ocean and share with you this place that has captured his heart and soul.
Jason holds his USCG 50-ton Masters Captain’s license with sailing endorsement, his STCW, is CPR certified, ASA 101-104 certified and has clocked more than 1000 hours of sea time. He promises that safety for all guests on board is top priority as is showing everyone an amazing time on the water!
Pick Up Locations
Yacht Haven Grand
2 x 80 HP Yanmar Engines --
1 x 21.5kw Onan Generator
Breakfast Bagels & lox breakfast platter Scrambled eggs, breakfast sausage & rosemary potato medley Zesty chorizo, egg and cheese breakfast taco, topped with avocado & homemade pico Yogurt parfait layered with fresh fruit & granola, served with homemade banana walnut muffins Canadian bacon, egg and cheese sandwiches served on a toasted English muffins Blueberry pancakes with gourmet bacon and fresh fruit salad Savory bacon, leek, and broccoli quiche Nantucket overnight french toast
Lunch Spicy cobb salad with cajun grilled steak Roasted pork loin sliders dressed with caramelized onions & BBQ ranch Zesty grilled chicken BLT sandwiches topped with avocado on ciabatta bread Fresh cod fish tacos served with homemade cilantro lime slaw, salsa & avocado crema Grilled zucchini & shrimp fusilli salad dressed in zesty lemon & garlic vinaigrette served over a bed of kale Pan-fried salmon served with a homemade caesar salad Vietnamese shredded chicken salad Ahi tuna mango poke bowl with jasmine rice Waldorf chicken salad croissants
Dinner Seared scallops, parmesan risotto, and roasted asparagus Seared ahi tuna served with sesame dipping sauce, asian green beans & couscous Grilled black & blue burgers served with homemade macaroni salad & Mexican corn on the cob Filet mignon with a port wine mushroom demi glace, rosemary loaf, and bourbon glazed carrots Chicken piccata, angel hair pasta and roasted broccoli with fresh parmesan Sausage rigatoni served with garlic bread and a garden salad Shrimp coconut green curry over jasmine rice
Appetizers Gourmet cheese & charcuterie platter Spinach artichoke dip served with toasted pita points Tortilla chips served with trio of dips: queso, guacamole, and salsa Baked brie & fig jam platter served with fresh bread, crackers, & fruit Crudité platter served with tzatziki dip Mediterranean platter
Dessert Panna cotta with fresh berries NY style cheesecake topped with mixed berry compote Assorted pies: chocolate cream, coconut cream or key lime Triple fudge brownies served with vanilla ice cream drizzled with fresh caramel Homemade chocolate cake topped with buttercream frosting Creamy lemon bars dusted with powdered sugar Old fashioned bread pudding with vanilla sauce Warm chocolate chip cookies
Winter 2022 to 2023
Winter 2023 to 2024
$$$$$$$$$$SPRING SPECIAL - 10% DISCOUNT$$$$$$$$$$
10% off of charter rate for a 7 night charter up to 8 guests
Charter dates must be March 21-28 OR between April 7 - May 11
**Available for charters in BVI effective March 1, 2023**
**Please inquire about charters in the Spanish Virgin Islands**
Additional Rate Details:
MINIMUM NIGHTS: 6, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $400 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.