Rudolph Walter Bronson Jr. (Captain)
Having grown up in Florida in the U.S., Rudy developed a passion for adventure at an early age, as well a keen interest in all things mechanical. He was employed at NASA for an extended period where he was an electrician.
Rudy has always had a great affinity for the ocean, and sailing proved the ideal vocation for him six years ago. He freelanced as a first mate/engineer, gaining a wealth of sailing experience and knowledge of the U.S. coast, the Caribbean, and other parts of the world. He has since earned his commercially endorsed 200-ton Yachtmaster certification.
He has strong engineering knowledge and experience and mechanical aptitude. Rudy has accumulated 30,000 miles at sea. His standout adventure has been aboard a 50 ft. catamaran where he sailed alongside the owner/captain from the Marshall Islands to Alaska via Micronesia, Guam, Okinawa, Japan, and the Aleutian Islands.
Rudy is an extremely capable sailor who works well under pressure, maintains a cool head, is highly organized and personable. People are naturally drawn to his open nature and leadership qualities.
Ashleigh Cooke (Chef/First Mate)
Ashleigh grew up in South Africa surrounded by big game. She has a profound sense of adventure, a love of nature, and a strong desire for travel, all of which led her to the yachting industry.
She completed her yachting qualification in 2011, satisfying standards for stewardess, silver service, first aid and emergency courses. She then boarded a 28 ft. catamaran and sailed across the Atlantic from Cape Town, South Africa, to Fort Lauderdale, Florida, in the U.S.
This was her first bluewater experience on a yacht and she has been involved in the marine industry ever since. Ashleigh has accumulated 20,000 sea miles in both sail and motorized yachts, predominantly along the U.S. coast and in the Caribbean. She offers a high level of customer service, culinary and general sailing skills. She is an accomplished cook, catering for all dietary preferences, from celiac to vegan and everything between. Apart from her ocean crossing, her standout trip was sailing from Japan to Alaska via the Aleutian Islands in a 50 ft. catamaran. Ashleigh is a natural leader with a keen sense of people’s feelings and requirements – essential qualities on a yachting adventure.
The Partnership Rudy and Ashleigh met while sailing between Japan and Alaska and have been sailing together ever since. Their strength lies in a shared love of the ocean and sailing. They are extremely positive, happy people who enjoy life and have a wealth of sailing experience, all of which they enjoy sharing. These attributes create a formidable partnership and a yachting adventure with them will be a wonderful, stimulating and unforgettable experience.
Amy found her passion for the culinary arts working alongside Tina Bester, the Queen of Tarts, a
household name in the South African food industry. Assisting in Tina’s cooking classes, running her café in Cape Town and helping with the publication of her two cookbooks led Amy to pursue her City and Guilds patisserie diploma. After qualifying, Amy headed kitchens and bakeries in both Cape Town and KwaZulu Natal. During this time, she mastered the art of fresh bread, pastries and cakes while perfecting her knowledge in all things food related. Amy’s natural ability to adapt, as well as her chef and hospitality experience, made her the preferred choice to complete the Aquila team. Amy is happiest when people are well fed. The smell of croissants baking, fresh local ingredients and beautifully presented food make up Amy’s cooking style.
DAY 1 Breakfast pomegranate and banana oats Lunch falafel Canapé Tuna tartar Main Thai green curry and fry rice Dessert Almond semifreddo with caramelized Apple
DAY 2 Breakfast French toast Lunch Avo Orange &Sweet Potatoes salad with miso lime dressing Canapé Ginger and lime scallops Main South African Mango Chutney Chicken and mixed veg couscous Dessert coconut milk creme brulee
DAY 4 Breakfast Almond flour pancake Lunch beef fajitas Canapé Butternut gaspatio Main sweet pork Tenderloin and apples with sugar snap peas and cauliflower mash Dessert Mixed berries with mascarpone -limoncello cream
DAY 5 Breakfast everything omelets Lunch Smoked salmon nicoise Canapé grilled avo mango and watermelon salad Main Spinach artichoke Ravioli Dessert South African Milk tart