Captain:
Paul Martin hails from Cape Town, South Africa, and has been yachting full time since 1999.  He holds a Master of Yachts Ocean certificate and nowadays lives in Fort Lauderdale, Florida. His sailing has taken him from Africa, across the Indian Ocean to Thailand, and then several times across the Atlantic Ocean to the Caribbean and the Bahamas. Over the last few years he has captained yachts along the east coast of USA, Bahamas, Caribbean, Mexico and the Mediterranean.  Prior to yachting he worked as an engineer in the nuclear power-generation field. His other interests include scuba and free diving, photography and music. For relaxation he plays the guitar. Ultimately boating and travel are his passions and he enjoys sharing this enthusiasm with others. Paul would like everyone aboard to have a safe, pleasant and memorable experience.

Chef:
Laura Silver has been working in the yachting industry since 1999, and brings to EAGLE’S NEST not only her passion for cooking, but her love for entertaining people. Equipped with a background in both Child and Human Development, along with her hands-on training from some of the best chefs in the industry, Laura is comfortable and competent with meeting the dietary needs of her guests onboard. Although she is able to prepare a wide variety of foods, American, Caribbean, Mediterranean, Mexican, and Asian dishes are amongst her favorites. She especially enjoys making breakfast, and sharing comfort foods that moms make.  As a world traveler with a Californian upbringing, she offers guests specialized culinary delights, bound to please all appetites. For Laura, life is an adventure, and the oceans are her favorite playgrounds.

Mate/Engineer:
Stephen Musso
Steve is originally from New Orleans Louisiana but grew up in Orlando Florida, fishing and surfing the space coast.
After receiving a certification as a Marine Technician he worked in the central Florida area for the next ten years dealing with center console boats of all makes and sizes.
He then switched sides of the industry and got into yachting. In his spare time he still loves to surf and fish. His real passion is chasing Bonefish on the flats in the Bahamas with a fly rod, or trolling offshore for Wahoo or Blue Marlin.Steve is an expert tender driver and loves to take guests and their kids for excursions, be it tubing, snorkeling, fishing or just a cruise.

Stewardess: Juliana Howe
A native of Transylvania, Juliana moved to Southern California in 1994 where she finished her studies and embraced a career as an actuarial analyst. During her years in CA she was introduced to the sport of freediving and also to sailing which quickly became her main interests. In 2004 Juliana moved to Florida for a significant career change: to train as part of the USA freediving team, and to work in the yachting industry.
Her experience in yachting includes several seasons of chartering in the Mediteranean and Caribean Sea. Along with her attention for detail and service expertise Juliana brings to Eagle’s Nest her bubbly and energetic personality.

Sample Menu:
Breakfast: Served with Fresh Fruit Platter, Bacon, Sausage and Specialty Breads.
Spinach, Ham and Cheese Frittata
Fruit Stuffed Crepes
Huevos Rancheros
Eggs Benedict
Banana Macadamia Nut or Blueberry Pancakes
Eggs Florentine
Crème Brule French toast
 
Lunches:
Cilantro and Lime Marinated Shrimp Salad
Catch of the Day or Chicken Fajitas
Caribbean Black Bean Soup, Caesar Salad and Corn Muffins
Pork or Chicken Roti’s
Grilled Chicken Sandwiches
Crab Cakes with Mango Salsa and Cream of Green Chili Cheese Soup
Grilled Steak Pita Sandwiches and Spicy Cole Slaw

Appetizers:
Roasted Red Pepper Hummus with Pita Bread and Vegetables
Thai Chicken and Beef Satay with Peanut Sauce
Stuffed Mushrooms
Cracked Conch with Spicy Mustard Sauce
Barbequed Chicken Quesadillas with Salsa and Guacamole
Roasted Garlic Baked Brie Bundles
Loaded Nachos Supreme

Starters:
Carrot and Ginger Soup
Creamy Butternut Soup
Conch Chowder
Lobster, Avocado and Grapefruit Salad
Asian Green Bean Salad
Spinach, Brie and Walnut Salad
Marinated Cucumbers, Vine Ripened Tomatoes, Basil and Mozzarella Salad

Dinners: 
Banana Leaf Baked Pork and Sweet Potatoes, with Cauliflower Au Gratin
Sautéed Scallops, Coconut Rice with Red Onion and Citrus Seasoned Green Beans
Mediterranean Grilled Lamb Chops, Scalloped Potatoes and Creamy Spinach
Pistachio Encrusted Mahi Mahi, Linguine Tuttomare with Mushrooms, and Zucchini  
Grilled Tenderloin, with Mushrooms, Feta Potatoes and Garlic Brussel Sprouts
Sesame and Honey Roasted Chicken, Rice Pilaf, and Stir Fried Vegetables
Salmon with Cucumber Dill Sauce, Saffron Rice and Lemon Zest Asparagus

Desserts:
Key Lime Cheese Cake
Bananas Foster  
Tres Leches Cake
Apple Pear Pie
Raspberry Crème Brule
Chocolate Volcano’s
Caribbean Carrot Cake

Children’s Menu: Served with Fruit
Cheeseburgers in Paradise
Macaroni and Cheese 
Chicken Tenders and French Fries
Spaghetti and Meat Balls with Garlic Bread
Sloppy Joes and Tator Tots
Chicken Pot Pies
Mini Pizzas