Captain: Paul Gillingham
Paul Gillingham was born and raised in Clearwater, Florida, where he grew up racing small-class sailboats from the age of 10. Paul’s father was the membership director for a private island in the Bahamas where he found his love for island life.
After 11 years of racing and coaching sailing teams, Paul joined the yachting industry at the age of 21. Paul resided on the island of Maui, Hawaii for three years to fulfill his dreams of surfing big waves.
While cruising the Caribbean, the Florida Keys, Turks and Caicos, the Bahamas, and New England in the eastern seaboard, Paul realized that this would be a lifetime career for him. Paul became a captain in 2012.
When he isn’t plotting courses for charters aboard the MB3, Paul enjoys diving, surfing, sailing, and shooting sporting clays.
Catherine was born in South Africa. Her love for cooking started at an early age, as she spent a lot of time with her Grandad in the kitchen. One of her favorite childhood memories is making pancakes with him. She moved to England as a young teen and started working in pubs and restaurants cooking traditional English Roasts and other British Cuisine. She then started her career in the yachting industry in 2008, cooking for many owners and crew. She has travelled to lots of countries including Dubai, Canada, Mexico, The Caribbean, The Mediterranean, Usa, West and East Coast. She has 3 Trans-Atlantic crossings under her belt. She loves cooking and thrives in the galley. She has recently cooked for the Major of Miami. She lives in South Florida and loves the industry she works in as she gets to meet alot of people from all of over the world and travel extensively. On her time off she enjoys spending time at home with her pot- bellied pig, dog and cat. She also enjoys dining out, beach time and yoga classes.
Chief Stewardess: Tanya Luszcz
Having grown up in the little state of Rhode Island, Tanya has always had a love for the ocean. Traveling and experiencing new places and cultures is what drew her into the yachting arena. She has been in the industry for 5 years, working as a freelance stewardess on vessels of all sizes. Tanya spent last summer in New England on the 140’King Baby, and in November 2018 had the opportunity to take over the chief stewardess position on MB3. She strives to make every charter experience a very memorable one for each charter guest. Her passions include swimming, trying new foods, meeting new people and exploring all the world has to offer.
First mate: Tiffany Copeland
Tiffany Copeland was born in Jupiter, Florida and raised in Ohio. After High School, she moved back to Florida to attend Florida Atlantic University to earn her degree in marine biology. For the past ten years she has been working on the water on everything from kayaks and paddle boards, to 300’ dredge boats. For the past five years she has been working on yachts and obtained her 200 USCG captains license three years ago. Her hobbies include diving, paddle boarding, and going to the beach.
Pick Up Locations
24 US Gall/Hr
Bahamas, New England, Florida
# of Videos:
# Dine In:
Yes 2 Northern Lights
# Port Hatches:
26' World Cat Toe Tender
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
MB III SAMPLE MENU
DAY 1 MENU PLAN
BREAKFAST Mixed Fruit Bowl Fresh Lemon Poppy Muffins Petite Quiches w/ Red Pepper, Artichokes and Sharp Cheddar Home fries and Applewood Bacon
LUNCH Chilled Melon and Cucumber Soup w/ Poached Rock Shrimp Mixed Greens w/ Orange Glazed Chicken Breast Slices Mandarin Vinaigrette
COCKTAIL HOUR Assorted Cheese and Fruit Platter Wild Mushroom Ragout on Herbed Crostini’s Seven Layer Salmon Wedges
DINNER Avocado and Belgium Endive w/ Lemon Caper Vinaigrette Braised Oxtail Bisque Roasted Local Grouper over Sweet Potato Mash and Poached Green Beans w/ Tahini Honey Roasted Peach Purée w/ Vanilla Bean Medallions
DAY 2 MENU PLAN
BREAKFAST Platter of Fruit Slices Warm Mini Croissants with assorted Jams Creamed Leek Omelets Sausage Links
COCKTAIL HOUR Cheese and Charcuterie Board Veggie Crudités with Roasted Red Pepper Hummus Jumbo Gulf Shrimps poached in Champagne and Ginger w/ Spicy House Sauce
DINNER Tuna Sashimi over Crispy Rice Noodle and Wakame Salad Herb Encrusted Australian Lamb Lollipops over poached Turnip Discs, Baby Carrots, wilted Collard Greens and a Mission Fig Glaze Raspberry Parfaits
DAY 3 MENU PLAN
BREAKFAST Grapefruit Broiled with Honey Warm Coffee Cake Orange/Rum infused French Toasts, Strawberries Nueskes Slab Bacon
LUNCH Beef and Chicken Fajitas Caramelized Onions and Peppers Re-Fried Frijoles Jasmine Rice with Fire Roasted Tomato’s and Onion Guacamole, Sour Cream, Mild and Hot Pico de Galo Warm Flour and White Corn Tortillas
COCKTAIL HOUR Assorted Cheese and Olive Board Blackened Mahi Chunks with a Sweet Chili Dipping Sauce Lemongrass Poached Asparagus Spears wrapped in Prosciutto, Truffle Oil
DINNER Roasted Cauliflower Purée with Osetra Caviar and Parsley Oil Braised Veal Cheeks over Parsnip and Carrot Frittes, Burgundy Sauce Seared Chilean Sea Bass over House Made Spinach Pasta, Cubed Sweet Potato, Fish Broth and Mango Chutney Chocolate Lava Cakes, Crème Anglais and Strawberries
DAY 4 MENU PLAN
BREAKFAST Mixed Fruit Platter Fresh Blueberry Muffins Eggs to Order Zucchini Frittes Sweetheart Ham
LUNCH Roasted Tomato Bisque with Stone Crab Knuckles Seared Red Snapper Fillets over Chopped Baby Spinach, Kale, and Red Cabbage Peach Vinaigrette
COCKTAIL HOUR Cheese and Charcuterie Board Petite Filo Cups filled with Ground Lamb, Feta and Spinach Chilled Spring Rolls stuffed with Shrimp, Zucchini, Yellow Pepper, Red Onion and Soy
DINNER Seared Salmon Belly over Yukon Mash and Sabayon Confit of Chicken Thigh with Roasted Red Beet Discs and Snow Peas Herb Encrusted Pork Medallions Roasted Cauliflower and Carrots with a Wild Mushroom and Dijon Sauce Cinnamon Butter Glazed Bosc Pears in a Lager Crepe
DAY 5 MENU PLAN
BREAKFAST Diced Mixed Fruit Bowl Puff Pastry filled with Apples and Nectarines Crab Cake Benny with a Key Lime Hollandaise
LUNCH Choice of Grilled Shrimp or Grilled Chicken Caesar Salad Hard Boiled Egg, Lardons, Anchovies, Asiago and Herbed Croutons
COCKTAIL HOUR Veggie and Cheese Board Teriyaki Beef Satays Wahoo Sashimi on a Cucumber Disc, Tabiko Cream and Lemon
DINNER Seared Day Scallops over Roasted Golden Beet Mash, Pistachio Dust, Butter/Agave Sauce Crispy Semi Boneless Quail with Wilted Cabbage and Petite Peas, Red Currant Drizzle Herb Butter Baked Spiny Tail Lobster over Acorn Mash and Bok Choy Peach Claflotis with Creame Anglais
DAY 6 MENU PLAN
Breakfast Bowl of Plain Yogurt with Grapes and Blueberries Granola and Honey Bran Muffins Egg White Omelets with Baby Spinach, Mushrooms and Cheddar
Lunch Grilled Sirloin Burgers and Hebrew National Hot Dogs Condiments to suit
Cocktail Hour Cheese Board Yellow Tail Snapper Ceviche served with Garlic Pita Crisps and a Wasabi/Avocado Sauce Gruyere Fondue with Fresh Baguette
Dinner House made Raviolis stuffed with Stone Crab, Ricotta and Parsley finished with a Lemon/Pinot Grigio Cream and Asiago Chilled Seafood Medley over Fine Diced cucumber and Avocado Grass Fed Angus Tenderloin over Turnips and Roasted Asparagus finished with Demi Glaze Ramekin of Grandmas Custard infused with Maple Syrup
DAY 7 MENU PLAN
Breakfast Assorted Melon Wedges Cinnamon Sugar Pastry Twists Eggs over Easy on top of House made Corned Beef Hash Side of hollandaise
Lunch Conch Ceviche with Mixed Greens Buttermilk Chicken Strips with Honey Mustard Sauce Assorted Cookie Tray
Cocktail Hour Veggie and Cheese Board Crispy Won Ton Cups filled with Maine Lobster Knuckle and Peanut Thai Sauce Cucumber slices with Saged Crème Fraiche and Salmon Roe
Dinner Panko Encrusted Veal Medallions over Fresh Angel Hair and Sherry Glaze Steak Tartare over Arugula and Black Trumpet Truffle Oil Seared Chilean Sea Bass with Butternut Purée and Roasted Brussels Key Lime Pie
(15 December -30 April)
(1 May - 14 December)
Bahamas, New England, Florida
Please Contact Us For Availability
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