CAPTAIN: JD DUCANES
UNITED STATES
JD obtained his Bachelor of Science degree in Marine Biology from Florida Atlantic University. While attending university became a dive instructor and went on to become a licensed Captain on a dive charter vessel out of Boca Raton, Florida. His natural progression into yachts began in the Caribbean in the early 1990’s. In 1993 JD became the project manager and Captain for a 105ft motor yacht built at Broward Marine. He remained as Captain aboard her over the following four years traveling to Alaska and back through the Caribbean. He is currently embarking upon his fourth new build project, with the construction of a 198ft Trinity. With the newly completed launch of the yachts submarine “Nemo” he also hails as its certified pilot. Since his entrance into yachting, JD has traveled thousands of nautical miles, covering the Caribbean, Bahamas, South Florida, East and West Coast of the United States, Central America, British Columbia and Alaska extensively.  He is always excited to share his passion for the sea and warmly welcomes you aboard “Mine Games”.

ENGINEER: BEN Donnelly
UNITED KINGDOM
Ben is from London, UK, and has been involved with boats since the age of eight. He spent much of his teenage years sailing the south coast of England both recreationally and as an instructor with the Royal Yachting Association. Following his engineering degree, Ben captained a small sailing yacht on a passage from England to the Mediterranean. He then spent the next four seasons cruising between the Balearic Islands and Spain, during which time his Spanish improved only marginally. Ben then made the transition to larger yachts and traveled further afield to the popular cruising areas of the Caribbean, Bahamas & Western Mediterranean, as well as some lesser known but burgeoning regions such as Croatia & Montenegro. His experience encompasses both motor and sail yachts up to 170 feet, gaining the 200 ton Masters license and 500 ton Chief Engineer’s license in the process. When not afloat, Ben is also interested in music production, skiing and has planned to complete his pilot’s license one day.

1ST OFFICER: KERRY TITHERADGE
AUSTRALIA
Kerry has a love for all things water. He started his adult life on Queensland’s North Eastern coast – the gateway to the Great Barrier Reef. His first introduction to working on the water was a weekend job parasailing, which soon replaced his daily position as an electrician. Since then Kerry has sailed the entire 1300 miles of The Great Barrier Reef aboard Australia’s Institute of Marine Science research vessels, delivered essentials to island communities with landing barges and sailed the pristine islands and reefs of the Whitsunday’s. He learned to scuba dive and began teaching sailing, wakeboarding and water skiing. Now in his 14th year aboard boats, he has studied in 3 countries, gaining professional maritime certifications in each.

BOSUN: ANDY JOLLY
AUSTRALIA
Andy grew up in a small country town in New South Wales Australia. After a variety of jobs on two different islands in North West Queensland and two ski seasons, Andy developed a passion for worldwide travel. He has been yachting for four years now, completing trips to Alaska, Caribbean and sailing around Spain.  He has experienced different cultures, met interesting people and developed a taste for this type of lifestyle.  Outside of work he loves to wakeboard, carve board, kite board and snowboard.

DECK HAND: STUART JOLLY
AUSTRALIA
“Stuie” is Andy’s younger brother who also grew up in Glen Innes, a small town in New South Wales, Australia.  He has recently spent the last two years in Dartmouth, UK, re-fitting ex-life boats. Also he is a keen sportsman who loves his cricket and many water sports.  Stuie is a certified dive instructor, so if you’re feeling adventurous and curious of what lies beneath the sea, he is happy to get you certified and underwater.

CHIEF STEWARDESS: LINSAY TERZIU
UNITED STATES
Linsay is from the Chesapeake Bay area of Maryland, USA. After gaining a degree in Business & Marketing from Mt. Saint Mary’s College, she headed to Annapolis and was introduced to yachting. She has six years experience in the industry, primarily as a stewardess but she also spent a year with a leading brokerage firm in Fort Lauderdale. In addition to her outstanding service skills and warm personality, she has an excellent rapport with every guest. Having worked on a large variety and size of yachts on both sides of the Atlantic, she has wealth of knowledge and insight into what it takes to provide an impeccable level of service. You can be sure that Linsay will do whatever it takes to ensure your stay on Mine Games is an exceptional one.

STEWARDESS: STEFANIE MARK
AUSTRIA
Stephanie is from a small village in the center of the Austrian Alps and started skiing and snowboarding in her early years. She loves outdoor sports and traveling, and her love of children led to her becoming a registered kindergarten teacher for the UN Embassy in Vienna. After working in Vienna, her desire to travel to new and exciting places took her to the sky, where she flew as an air stewardess for three years. During a trip from Spain to Gibraltar on an 80 ft Sailboat, Stefanie discovered her love for yachts and the ocean. Since then she has remained in the industry.

CHEF: VINCENT COSGROVE
IRELAND/UNITED STATES
Vincent Cosgrove’s culinary curiosity has taken him from the crab pots of Nantucket Island, to the Latin kitchens of San Juan, Argentina and the grills of Napa, California. Along the way he’s collected hundreds of traditional regional recipes, hoping to one day bring them together in a restaurant in his own back yard. With Motor yacht  Mine Games, the newest of the Trinity fleet, Vincent looks forward to showcasing the best of his regional cuisine. A 40 year old Boston Irish native, he started in the restaurant business at the tender age of 13 working as a dishwasher, and by age 19 had worked his way up to Executive Chef at Obadiha’s Native Seafood on Nantucket. Loving the energy and atmosphere of the kitchen, he decided to pursue cooking as a calling, receiving a culinary degree from Johnson and Wales University in Rhode Island in 1988.  Between 1990 and 1993, Vincent helped launch the Papa Razzi chain of restaurants in Boston, and from there, began traveling around the country working at many of the nation’s top restaurants, including New York’s Tribeca Grill and Le Cirque, Vivere in Chicago, the Commander's Palace in New Orleans, and the Club Car in Nantucket.  In “94” he was called upon to re-vitalize two restaurants one in Perth, Australia and the other in San Juan, Argentina.  For one year he traveled back and fourth between these two diverse city’s and soaked up the culture and recipes.  He found the food to be so intense and flavorful in the surround countryside’s of Cuyo, Argentina and Margret River, Australia. Then in 1995, Cosgrove joined two partners in launching Road Trip, a Boston establishment serving regional American cuisine. At Road Trip he found the inspiration to create a fine dining restaurant devoted exclusively to traditional regional dishes. “Working as a regional chef gave me a sense of the flavor profiles for the West Coast, solidified my education, and really put together the concept for Beau-Vine,” he says. Vincent’s vision from Beau-Vine in St. Helena integrated his varied cooking experiences from his travels. The menu featured authentic recipes from three different wine regions. North America, South America, and Oceana.  Some of his favorites include cedar plank salmon, a filet portion, fire roasted on a plank of virgin cedar. If you know what oak does for wine, taste what cedar can do for salmon from the Pacific west; Murray Red Kangaroo from the Simpson Desert in South Australia, tenderloin rubbed with roasted garlic, pan seared rare, and placed in a pool of Iawalla plum and deep bush tomato chutney. The Brazilian classic of Feijoada Completa, this classic stew of black beans, beef, sausage, and farm vegetables is slow cooked for hours to infuse all the flavors. “It was not fusion cuisine,” he notes. “People were able to experience authentic recipes and ingredients from each of these diverse wine regions.” Each section of the menu was accompanied by wines that complement the various cooking traditions. Though there was an accent on Napa varietals, Beau-Vine also featured selections from the Australia, New Zealand, Chile, & Argentina. “Beau-Vine’s was offering choices that you can’t get in restaurants these days,” he says. “It’s a great overview of the New World. Diners had an opportunity to travel the world all in one meal.” At Bon Caldo, which opened spring of 2003, the menu highlights distinctive dishes from the twenty Italian regions:  For health conscious guests, Vincent also offer nutritious, light and flavorful spa style menu items.

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