Perseverance

• Dining Seating Available
• Special Diets Accommodated
• Kosher Diets Accommodated

Day 1:

Vegetable Minestrone Soup Basil pesto fresh, grated parmesan

Rosemary Focaccia Olive oil, balsamic vinegar

Char grilled peppers and courgettes Toasted pumpkin seeds, feta cheese

Butter nut squash tortellini Toasted pine nuts, gorgonzola cheese sauce

King prawn linguine Garlic chili, lemon

Porchetta (Pork belly ) Marinated with sage, garlic and thyme, fennel and apple salad

Vanilla Panna cotta Short bread, poached rhubarb

Day 2:

cucumber and avocado gazpacho

cucumber and chive

Cajun seared tuna chilli mango salsa, coriander, crispy wonton

Tartart of mahi mahi baby gem leaves, crispy shallots

Jerk chicken thighs coriander rice and beans

Scallops baked in the shell garlic, chilli and herb crust

Selection of ice cream and sorbets fresh fruit compote

Vanilla Panna cotta Short bread, poached rhubarb

Day 3:

miso soup

tofu and spring onions

chicken yakitori sesame seeds

selection of maki rolls king prawn, salmon, tuna

wasabi and soy marinated sirloin daikon radish

tempura fried vegetables tempura dipping sauce

coconut and lime crème brulee mango sorbet

Vanilla Panna cotta Short bread, poached rhubarb

 

Day 4:

French onion soup

Grilled cheese

Foie grass terrine fig chutney, granary toast

Plum tomatoe gallette sun dried tomatoes, rocket salad

Char grilled fillet steak French fries, blue cheese sauce

salmon gravalax sauce gribiche, crostinis

glazed lemon tart fresh raspberries, raspberry sorbe

Vanilla Panna cotta Short bread, poached rhubarb

 

Day 5:

white bean soup

truffle oil

char grilled Williams pear chicory, blue cheese, candied wall nuts

greek salad fetta cheese, balsamic dressing

salt pepper king prawns sweet chilli dipping sauce

salmon gravalax sauce gribiche, crostinis

glazed lemon tart fresh raspberries, raspberry sorbet

Vanilla Panna cotta Short bread, poached rhubarb

 

Day 6:

cucumber and avocado gazpacho

cucumber and chive

Cajun seared tuna chilli mango salsa, coriander, crispy wonton

Tartart of mahi mahi baby gem leaves, crispy shallots

Jerk chicken thighs coriander rice and beans

Scallops baked in the shell garlic, chilli and herb crust

Selection of ice cream and sorbets fresh fruit compote

Vanilla Panna cotta Short bread, poached rhubarb

 

Meet Your Captain – Aylssa “Lyss” Raymond DOB 06/12/1988

Captain Aylssa Raymond, known fondly as “Lyss,” brings both professionalism and personality to every charter aboard M/Y Perseverance. Born and raised by the sea in Warwick, Rhode Island, Aylssa grew up in a big, blended family where sports, laughter, and outdoor adventures were part of daily life. She’s been drawn to the ocean for as long as she can remember — but her path to yachting wasn’t a straight one.

Before finding her sea legs, Aylssa earned a degree in Communication Disorders and worked as a Hearing Specialist in Boston. But the call of the ocean proved too strong. In 2018, she dove headfirst into a superyacht internship in Newport, Rhode Island — and never looked back.
Since then, Aylssa has built her career from the deck up, working as Mate on M/Y Atlantic, then stepping into the role of Bosun/Engineer on M/Y Entrepreneurship. Her love for the job shines through in every charter, and she’s especially fond of exploring the crystal-clear waters of the Bahamas — her favorite cruising grounds.

With a hands-on approach, a keen eye for detail, and a passion for creating memorable experiences, Captain Lyss makes every guest feel right at home. When she’s not at the helm, you’ll find her working out, riding her bike, relaxing on the beach, or experimenting in the galley with a new baking recipe (she’s a proud foodie!).

Goofy, outgoing, and spontaneous, Lyss lives by the motto: “Work hard, and play hard too.” That energy sets the tone aboard Perseverance, where safety, seamless service, and fun go hand in hand.


Chef ~ Haydee Collado DOB 07/24/1990
Chef Haydee Collado hails from Brooklyn, NY, and is a graduate of the Institute of Culinary Education in New York, and Johnson & Wales University. Some of her studies included baking & pastry, chocolate, breads, and sugar sculpting. Studies in Denver Colorado produced a degree in Food Science and Nutrition; she minored in Sommelier Services. Haydee has furthered her skills through the years, creating great cuisine for high-profile clients, celebrities, and charter guests of all ages. Clients rave about her presentation and flavors. A favorite for her is pairing a fruit component into dishes, for example her black cherry whiskey compote paired with crispy duck breast, sweet potato medallions & a red wine reduction sauce.

Her diverse culinary expertise includes everything from formal dining to health-conscious and specialized diets; she especially enjoys Latin and Asian fusion but is a master of all cuisines, using the freshest ingredients available! She crafts menus to every guest's preference, ensuring a dining experience that is both refined and memorable. Guests love going into the galley; she makes it fun for them, making them feel at home.

When not in the galley Haydee enjoys working out and Salsa dancing. Always active, she did competitive sports, Air Force ROTC, and a lot of community service in her youth. Later she joined the US Marine Corps and received her pilots license at Kadena Air Force base! She has a great respect for active military personnel and veterans. Her friends describe her as humble, genuine and funny.


Engineer / Mate – Michael “Mike” Sine
Date of Birth: 11 December 1975

Born in Nevada and raised in Nashville, Tennessee, Mike grew up with his sister in the city but always looked forward to family trips to the mountains. Wide open spaces, fresh air, and a love for the outdoors shaped his adventurous spirit from an early age.

Mike began his career path studying as an EMT at Vol State Community College before pursuing engineering at MPT and earning his YPT 200-ton Captain’s License. Inspired by a school friend’s stories of maritime life, he set his sights on the ocean and never looked back.

From 1999 to 2003, Mike served in the U.S. Coast Guard aboard a 210’ Patrol Boat as Engineer and Fireman. During this time, he also qualified as a Licensed Emergency Medical Technician—a skill he continues to bring with him to sea. In 2014–2015, he volunteered as Chief Engineer for the Sea Shepherd Conservation Society on two 110’ former Coast Guard patrol boats, further cementing his commitment to marine life and the environment.

Over the past eleven years, Mike has worked on a wide variety of yachts worldwide, both as Captain and Engineer. With over 20,000 nautical miles and 3.5 years of sea time logged, he has extensive experience in global cruising, charter operations, military support, as well as yacht rebuilds and refits.

Outside of his professional life, Mike thrives in and around the water—boating, fishing, white-water rafting, and enjoying beach life. When ashore, he can often be found riding motorcycles, playing golf, or enjoying a casual game of tennis.

Friends describe Mike as funny, straightforward, and honest. His personal motto is simple but powerful: “Respect Mother Nature.”


Stewardess – Valerie “Val” Raymond
DOB: 08 March 1984

Valerie, or simply “Val” as she prefers to be called, was born in Portsmouth, Virginia, and grew up along the coast of North Carolina. With her father serving 22 years in the U.S. Navy, Val’s life was always tied to the ocean. Despite living in an area frequently hit by hurricanes, she developed a deep love for the sea. In her own words, “Call me crazy, but I love the excitement of storms and hurricanes.”

Growing up, Val had an active and creative childhood, balancing coed soccer, Girl Scouts, and cheerleading with quieter pursuits such as cross-stitching, making funny videos on her camcorder with friends, and enjoying music.

Before joining the yachting industry, Val owned and operated her own residential cleaning business for twelve years, honing her attention to detail and high standards of service. When she met and married her wife, Alyssa, the pair decided to combine their skills and take their talents to the world of yachting. Val quickly discovered that her love for hospitality and caring for others made life on charter yachts the perfect fit.

Today, Val thrives as a stewardess, bringing her energy, warmth, and dedication to ensuring guests feel comfortable, relaxed, and cared for while on vacation.