Captain Alex Collazo - U.S. Passport
Alex is a licensed accomplished mariner who conducts all his yachting efforts in a courteous professional manner with maximum efficiency and attention to detail. His "lead by example for teamwork building" work ethic has proven successful in all his marine industry endeavors. Alex has over 20 years experience in operation and maintenance of a wide variety of vessels with extensive cruising experience in Florida, Bahamas and East coast. Owners and Guests can feel secure with his significant engineering experience and strong mechanical background. As a dynamic, resourceful and proactive charter captain who enjoys on board entertaining with owners, guests and crew, Alex always delivers the best in service with a smile. His experience in running Florida and Bahama charter yachts makes him the perfect Captain to ensure a charter vacation onboard Lady Gray is one to remember and want to share your experience with others.
Licenses and Certificates:
• U.S.C.G 1600 GT Master / 3000 ITC
• G.M.D.S.S
• S.T.C.W. 2015
• Medical First Aid Provider
• Advanced Fire Fighting
• Bridge Resource Management
• Radar Observer Unlimited w/ A.R.P.A.
• Able Body Seaman
• NAUI Open Water Diver
Chef Kathy Goulard - U.S. Passport
Le Cordon Bleu, Paris-France, 1990
University of South Carolina, Business, 1978
Licenses and Certificates:
CAP (Certiciat d’apitude Professionel )from LeCordon Bleu, Paris-France, 1990
PADI Certified Open Water Diver, Charleston, SC, October 2010
Serv Safe Certification, SCDHEC, Charleston, SC, April 2009
Serv Safe Certification, Ft. Laurderdale, FL November 2011
100 GT Captains License November 2015
*LADY GRAY Charter Menus will be customised to meet the specifics of each Guest Preference Sheet provided.
Breakfast Samples: Baked French Cinnamon Toast served with warm maple syrup and natural yoghurt Eggs Florentine served with grilled asparagus, crispy bacon and homemade Hollandaise sauce Blueberry, Strawberry and Mango Pancakes served with honey and natural yoghurt Huevos Racheros with fresh avocado guacamole & salsa Freshly Baked Banana and Walnut Loaf, served with hot Croissant and Pain au Chocolate All served with Fresh Tropical Fruit, Continental and American Cheeses, Bagels, Toast, Granola and yoghurt
Lunch Samples: Grill seared Tuna Nicoise Salad served with an Italian Garlic and Herb Dressing and Crusty French Bread Seafood Risotto served with a Zesty Lime and Green Leaf Salad Beef Tenderloin Kebabs served with Curried Rice, Blackbean and Roasted Red Pepper salad and Homemade Banana Salsa Moroccan Spiced Chicken Tangine served with jewelled couscous with a mint and aubergine salad Warm Thai Shrimp Salad served with spicy peanut rice noodles with fresh vegetables and sesame wontons
Hors D'oeuvres Samples to be served with Cocktails: Filo wrapped prawns served with a sweet and spicy sauce Individual skewered mozzarella caprese with fresh basil sause Warm cheese and artichoke dip served with grilled pita slices Grilled stuffed apricots, wrapped in bacon and drizzled with honey Baked Courgette batons with a creamy onion dip
First Course Samples: Caramalised Onion and Brie Filo Parcels served with a Balsamic Vinegar Reduction Asian Style Tuna Ceviche with Seaweed salad Twice Baked Cheese Souffles served with a warm chive sauce with Artisan breads assortment Goats Cheese, Roasted Tomato and Thyme Tart
