Previous Yachts: Lone Star - M/Y Hatteras / Reel Cinful / PlayMaker
Waters Cruised: Bahamas/Gulf of Mexico/Florida Coastal Waters/Great Lakes
Certificates: USCG Masters 200 GRT / STCW / Open Water Diver
Kevin hails from Sudbury, Ontario Canada where he lived until the young age of 16 when he left home to pursue a career in professional hockey. Kevin found himself in Brantford, Ontario Canada playing Junior A hockey. It was here that met his wife Cindy. Two short years later, Kevin was drafted to the Calgary Flames in the NHL and for the next 16 years he and Cindy travelled the world together with his hockey career.
Kevin and his family would spend off seasons living aboard their own boat, cruising and fishing the Great Lakes and North Channel in Canada before he and Cindy made their way South to explore the Bahamas, Gulf of Mexico and Florida’s Coastal Waters.
In 2002, Kevin and Cindy moved to Marco Island, FL where Kevin obtained his General Contracting License and ran a successful construction company until 2018 when he was presented with the opportunity to return to the ocean as the Captain of LONE STAR.
Kevin and Cindy have been married for 37 years. They have 2 sons and 4 grandchildren. When not working Kevin enjoys boating with his grandchildren, golfing, fishing, biking, hiking and pretty much any outdoor activity.
Cindy was born and raised in Brantford, Ontario Canada. She met her husband, Captain Kevin in high school and the two have not stopped travelling and exploring since. Together they followed Kevin’s professional hockey career and along with their two sons have lived all over the United States, Austria, Milan, Germany and Switzerland. Their boys were skiing the Swiss Alps at ages two and four; truly a wonderful experience for the whole family.
Once Kevin retired from hockey, Cindy found she could not give up a life of travel and found her way to a Canadian Airline flying all over Europe, Canada, the United States and the Caribbean. It was here where Cindy found a joy in meeting new people. Eventually a move to Marco Island, FL in 2002 introduced Cindy to Real Estate. Cindy became a successful Real Estate Agent in the area and worked alongside Kevin in his construction business. Cindy and Kevin have raised two sons who now have children of their own.
Together, Cindy and Kevin have been boating since the young age of 17, cruising and fishing the Great Lakes, North Channel in Canada, Bahamas and Florida’s Coastal waters and have developed an unmatched sense of teamwork.
When not working, Cindy enjoys kayaking, paddle boarding, fishing, biking and hiking and keeping fit.
WiFi (Bahamain SIM, extra fees may apply)
Limited VSAT available ($.99/MB for minor overage use) *not intended for streaming.
Upgrade available for 1000MB at an additional cost of $499
# of Videos:
# Dine In:
Under 5 must be supervised
110v & 220v
# Port Hatches:
No smoking or vaping aboard ya
17' Walker Bay
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Trolling and Casting
BREAKFAST A continental breakfast will be prepared every morning including Bacon, Sausage, Croissants, Pastries, Muffins, Fresh Fruit, Yogurts, Granola, and Eggs to order. Every morning a different specialty breakfast item will be offered.
Eggs Benedict Poached eggs served over English muffins with Canadian bacon and topped with hollandaise sauce Belgian Waffles Made to order and served with maple syrup, whipped cream and fresh strawberries Biscuits and Gravy Scratch made cheddar scallion biscuits topped with Cajun style gravy Avocado Toast Smashed avocado topped with hard-boiled egg and sliced tomato Baked Eggs with Shakshuka Classic Greek breakfast of eggs baked in a sauce of tomatoes, onions and chili peppers Parisian Frittata Eggs combined with Brie mushrooms and spinach.
SNACKS/SMALL BITES Dim Sum (Vegetable Spring Rolls, Chicken Wontons, Beef Satay, Shumai, Shrimp Summer Rolls) Bruschetta on Fresh Baked Crostini with Pesto Stuffed Baby Portobellos topped with Crisp Bacon and Munster Cheese Crudité served with a Roasted Beet Hummus Truffle and Parmesan Popcorn Goat Cheese Arancini with Basil Aioli Avocado Fries served with Cilantro Aioli Tuna Salad on Brioche Toast Seared Sesame Tuna Bites with Pickled Ginger and Wasabi Aioli Bacon Wrapped Scallops Shrimp Cocktail with Scratch made Cocktail Sauce Pesto Crostini topped Fresh Mozzarella Caprese Skewers Charcuterie and Cheese Board Endive Cups filled with Roasted Vegetable Quinoa Shrimp and Crispy Grits with Cajun Aioli Tostones with Garlic Lime Aioli Petit Maryland Crab cakes Topped with Corn Relish Petit Beef Wellingtons Irish Boxtys
SALADS Cardini Caesar - Crisp Romaine lettuce tossed in a Homemade Caesar Dressing topped with Herbed Brioche Croutons and freshly grated Parmigiana Reggiano Milos Greek Salad - Feta cheese, Kalamata Olives, Sweet Cherry tomatoes, and organic English cucumber drizzled with lemon oregano vinaigrette with a touch of mint white balsamic Pomodoro Caprese - Organic vine ripe tomatoes combined with fresh Mozzarella drizzled with aged balsamic vinegar and basil infused olive oil topped with arugula and chiffonade of basil Fried Goat Cheese Salad - Panko encrusted goat cheese rounds served with mixed greens, sliced strawberries chiffonade of mint and julienne cucumber drizzled with Strawberry Champagne vinaigrette Prosciutto Wrapped Cantaloupe Salad - Petit cantaloupe wrapped in prosciutto di Parma served with Italian greens tossed in tarragon white balsamic vinaigrette Great Green Salad - Romaine, Arugula and Spinach served with Avocado and English Cucumber served with Green Goddess Dressing Roasted Beet Salad - Roasted Golden and Purple Beets with Gorgonzola, Arugula, Avocado and thinly sliced celery with a light vinaigrette Grilled Peach and Burrata Salad - Grilled Peaches served Burrata, balsamic reduction, crumbled pistachio and shaved radish.
LUNCH (Lunch can be served family style or Plated) Sushi - Cucumber Roll, Salmon Toro Roll, California Roll and Spicy Tuna Roll Served with Fresh made Ponzu, wasabi, pickled ginger and spicy mayo Chicken Milanese - Served over a Mediterranean Orzo Salad and topped with Arugula drizzled with Olive oil and Balsamic reduction Seared Tuna with Napa Slaw - Sesame Seared Tuna served with a Napa Cabbage slaw with Sweet Peppers, Carrots and Snow Peas Korean Lettuce Wraps - Chicken/Steak/Shrimp/Vegetables served with Teriyaki sauce, Sticky Rice, Scallions, Red Chilis and Chopped Peanuts Kobe Burger - 100% Kobe Beef served on a Brioche Bun with Truffle Mayo Heirloom Tomatoes, Quick Pickles and Bibb Lettuce Thai Chicken Wraps with Peanut Sauce - Seasoned and Chopped Chicken Breast combined with a Ginger slaw and dressed with a scratch made Peanut sauce Vegetable Napoleon Tower - Zucchini, Squash, Peppers and Eggplant layered with fresh Mozzarella, Marinated Tomatoes and topped with a Portobello Mushroom Cap.
DINNER Alaskan King Salmon - Pan Seared and served with Zucchini Ribbons, Blistered Tomatoes and a Grilled Lemon Beurre Blanc Filet Mignon - 8oz Filet Seasoned and Pan Seared served with Yukon Gold Puree, Green and White Asparagus and Bordelaise sauce Stuffed Lobster Tail - Spiny Lobster tail filled with a Crabmeat stuffing and Roasted served with Cauliflower Mash and Haricot Vert tossed in Brown Butter Chicken Roulade - Organic Chicken Breast stuffed with Sautéed spinach, Mushrooms, and Cheese, then Breaded and Cooked until crisp, served with Carrot puree and English Peas Chilean Seabass - 6oz Seabass Pan Seared and served with sautéed Spinach and White Beans, Roasted Tomatoes and Mushrooms, served in a Light Tomato Broth Braised Short Rib - Kosher Cut Short Rib Braised low and slow then Roasted with a Teriyaki glaze served with Sticky Rice and Stir Fry Vegetables Snapper Livornese - Seared Snapper topped with a Tomato, Olive, Caper, Garlic sauce and served with Summer Squash and Roasted Vidalia Onion Herbed Lamb Chops - Roasted New Zealand Lamb Chops seasoned with Garlic and Rosemary and served with Lemon Potatoes and Steamed Broccoli served with a Mint Demi-glace Duck Breast - Crispy Duck Breast served with Curried Vegetable and a Sweet Potato puree topped with Tried Shallots and Thai Basil Oil.
DESSERT Crème Brule - Classic French Custard with Caramelized Sugar and served with Fresh Berries and Mint Molten Chocolate Cake - Chocolate Cake with a Molten Chocolate center served with Vanilla Ice Cream and Fresh Whipped Cream Key Lime Tart - Key Lime Custard served in a Graham Cracker Crust served with Fresh Whipped Cream and Lime Zest Deconstructed Strawberry Shortcake -Macerated Strawberries, Vanilla Shortcake, Whipped Cream and a Cinnamon Oat Crumble Mom’s Cookie Sandwiches - Fresh made Chocolate Mousse in between two Chocolate Chip Cookies French Apple Tart - Thinly sliced Granny Smith Apples shingled on Puff Pastry brushed with an Apricot Glaze and served with Vanilla Ice Cream Mascarpone Cheesecake - Classic NY Cheesecake with a Graham Cracker Crust and Macerated Strawberries Blueberry and Apple Crumble - Fresh Blueberries and Crisp Apples topped with a Brown Sugar Old Fashioned Oat Crumble served with Vanilla Cream Berries and Cream - Fresh Seasonal Berries served with Strawberry Coulis and Fresh Whipped Cream.