No Surrender

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 11 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 3

TWIN BEDS 1

PULLMAN 1

SPECIFICATIONS	VALUE
Guests	11
Staterooms	5
# Of Crew	6
Length	110 Ft / 33.6 m
Beam	24.0 Ft / 7.33 m
Draft	6.5 Ft / 1.99 m
Builder	Riva
Built - Refit:	2019
Cruising Speed	23 knots

ACCOMMODATION INFORMATION

NO SURRENDER is a 110’’ Riva Dolcevita model that offers an extremely quiet, fast and comfortable cruise with a distinctly modern but opulent style. Riva’s choice in finishings is well executed; striped tropical rosewood, Patrona Frau leather, crystal, and chrome accents add a luxurious level of detail to the interior where it’s normally overlooked. On the exterior, a metallic shark gray and black carbon fiber complement her sleek, svelte design.

The expansive sundeck provides a great area for entertainment, offering lounge spaces and a wet bar. Alfresco dining is found on both the main deck aft and the covered flybridge. Another great feature on this vessel is the hideaway jacuzzi located on the bow which can be closed away from sight and used as a seating area, or opened up for use to truly enjoy la dolce vita!

NO SURRENDER tows a 36ft Yellowfin center console in addition to the Williams RIB, and carries some of the newest water toys on the market.
___________________________

Accommodation is for 11 guests in 5 staterooms, all are finished in dark rosewood and neutral white tones. Luxurious white carpeting throughout.

The Full-beam Master Suite is located on the main deck with King size bed (facing forward). Two walk-in cedar-lined closets. Sizeable 49″ Apple TV and mini-iPad for A/V control. Vanity and ample storage. Master bathroom countertops and floors are finished in Carrara marble; large glass doors separate a large walk-in shower, and premium features include a mirrored glass wall and towel heater.

4 Guest Staterooms: all located downstairs connected to a spacious central lobby area. Cabins consist of 3 VIPs with Queen beds and 1 Twin room with 2 twin beds and 1 Pullman. Each with its own ensuite head and separate shower. All staterooms have satellite televisions with Apple TV in all staterooms, 49″ screens in the double staterooms, and 43″ screen in twin cabin. Integrated Bluetooth audio and iPad minis for wireless control. Cedar-lined closets in each.

WATERSPORTS

Dinghy	36ft Yellowfin
WaveRunners	2
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
37ft Intrepid
2 Yamaha 3 Seat Jetski
2 Seabobs
2 E-Bikes
2 Stand-Up Paddleboards
4 Inflatable Loungers
1 Towable Tube
Snorkeling Gear for 10
Fishing Gear for 7
Diving Equipment for 2
Gym Equipment; 3 Yoga Matts and Rack of Free Weights (2.5 - 15 LBS)

CREW PROFILE

Eric Stenson

Jonathan "Jonny" Barber

Fernando Gomez

Meagan Bilodeau

Ceara Lasley

Kennedy Flint

Eric Stenson: Captain
Nationality: American
Languages: English

Education: Bachelor of Business administration in Business Communications, U.S.C.G. 200 GRT / 500 ICT Master, Near Coastal (Second Issue), STCW 95, Radar Certified, Advanced Fire Fighting, Lifeboatman/fast rescue boat certified

Captain Eric Stenson was raised in a small coastal town in Massachusetts where life moved a little slower. He and his siblings had a childhood full of simple joys – bonfires on the beach, exploring rocky shorelines, biking through quiet streets, fishing from the docks, and developing a lifelong connection and respect for the ocean that shaped a natural transition into the world of yachting.

He brings over four years of charter experience, previously working on boats such as M/Y MIDNIGHT, M/Y ISLAND RUNNER, M/Y MAKING WAVES and M/Y HOYA SAXA (now NO SURRENDER). Currently the Captain of M/Y NO SURRENDER.

Eric’s greatest asset is his reliability and adaptability, consistently bringing a calm, solution-oriented mindset to the team, whether under pressure or during high demand charters. He wants guests to walk away from their charter feeling completely relaxed, cared for, and genuinely amazed. His goal for them is to experience seamless service, personalized attention, and unforgettable moments whether that’s a quiet morning coffee on deck, a beautifully set dinner under the stars, or a day full of watersports and laughter. He and his crew strive to make guests feel like every detail was thoughtfully taken care of, leaving them with lasting memories and a desire to return.

He loves working alongside his wife Meagan, who is the Chief Stewardess. They make a strong team, both personally and professionally, with great communication and mutual respect that helps create a smooth and positive atmosphere on board.

His personal motto is “Stay steady, stay ready”, since things in yachting can change in an instance. He believes in staying calm, prepared and adaptable no matter the situation.

Jonathan "Jonny" Barber: First Mate / Engineer
Nationality: American
Languages: English

Education: High School Diploma, EMT-Basic, USCG 100 Ton Master Certificate, STCW95, Class A CDL

Jonathan was born into a life of travel and adventure, having lived in Germany, Italy, South Carolina, Rhode Island, and Massachusetts due to his father’s service in the U.S. Air Force. Growing up both on a farm and by the water, he developed a strong appreciation for the outdoors and the ocean. As the oldest of seven siblings, Jonathan naturally learned leadership, teamwork, and responsibility from an early age.

Before entering the yachting industry, he worked as a First Responder EMT-Basic for Brewster EMS in Boston, Massachusetts.

In 2021, he began his maritime career as a deckhand on high-speed ferries in Boston Harbor, quickly advancing to First Mate. He saw yachting as a new challenge and opportunity to travel the world.

Jonathan transitioned into the industry and has spent the past three years working aboard various charter yachts and currently onboard M/Y NO SURRENDER as a first mate and engineer. He's solution oriented and always looks for the positives in a negative situation.

He's cruised throughout the East Coast, the Bahamas, and the Mediterranean. His favorite destination so far is Milos, Greece, where he enjoyed free diving through underwater caves and experiencing the island’s welcoming culture.

He strives to grow as a Merchant Mariner, with future goals that include investing in real estate. Jonathan’s goal onboard is to provide guests with a hospitable, exciting, and memorable escape from the stress of everyday life.

When he’s not at sea, Jonathan enjoys spending time with his family in Cape Cod and staying active through fishing, swimming, hiking, riding dirt bikes and ATVs, jet skiing, powerlifting, mixed martial arts, and boxing.

His motto is “Don’t let the hard days win.”

Fernando Gomez: Chef
Nationality: American
Languages: English, Spanish

Education: Crandon Institute of International Gastronomy

With over two decades of experience, Chef Fernando Gomez has dedicated his life to the art of cooking. Born and raised in the charming town of Canelones, Uruguay, his passion for food began early. At just 14 years old, Fernando took his first steps into the culinary world as an apprentice pastry chef at Maxinel, one of Uruguay’s most beloved bakeries. His dedication and talent quickly propelled him through the ranks, eventually leading him to manage the entire operation.

Driven by an insatiable desire to master his craft, Fernando pursued formal culinary education at the prestigious Crandon Institute of International Gastronomy. There, he was classically trained in French, Italian, and Latin cuisines - refining both technique and creativity. His time at Crandon laid a strong foundation that would shape the rest of his career

Fernando’s journey later took him to Wilton, Connecticut, where he continued to build his expertise in a variety of American kitchens. His resume includes renowned establishments such as Hotel Americano, Rocking Raw Vegan, Sweetgrass Farm to Table, Jack’s Steak House, and Bianco Rosso. Each experience helped him blend international flavors with local techniques, enriching his culinary perspective.

Most recently, Fernando moved to Miami, where he joined forces with celebrity Chef Brian Aaron at Aaron’s Catering. Working alongside Chef Aaron gave Fernando insight into the world of high-end events and elite clientele like Chris Bosh and the Kardashians.

Today, Chef Fernando focuses on crafting inclusive menus that cater to diverse lifestyles and dietary preferences. His specialties range from vibrant tapas selections to innovative vegan creations all prepared with the same dedication and love that have guided his career since day one.

Chef Fernando brings a rare combination of global training, heartfelt passion, and inventive flair to every dish he creates.

Meagan Bilodeau: Chief Stewardess
Nationality: American
Languages: English

Education: B.A. from Salve Regina University in Newport, RI in English communications and pre-law

Born and raised in Cape Cod, Massachusetts, Meagan has always had a deep connection to the ocean. During her senior year of high school, a neighbor who managed a local boat company offered her a summer position aboard one of their vessels. This experience not only introduced her to the marine industry but also led to meeting her husband, Captain Eric. Since then, the couple has grown both personally and professionally, working together in yachting while traveling the world.

One of Meagan’s most formative childhood passions was martial arts, through which she earned a black belt. The discipline and confidence gained from this training helped propel her into the world of pageantry. Beginning at age 17, she has competed in the Miss America, Miss USA, and Miss Volunteer America systems, most recently earning the title of Miss Maine Volunteer.

Meagan began her yachting career the same month she graduated from Salve Regina University. Throughout college, she worked extensively in the marine industry, gaining experience aboard commercial vessels, dinner cruises, and ferries throughout Massachusetts. She was previously on two charters M/Y HOYA SAXA (now NO SURRENDER) and M/Y MIDNIGHT, currently working as a chief stewardess onboard M/Y NO SURRENDER.

As Chief Stewardess, she is dedicated to ensuring every guest experiences a true sense of luxury, comfort, and personal connection from the moment they step on board. She accomplishes this through thoughtful service, seamless team coordination, and meticulous attention to the small details that elevate each experience - whether that means customizing a favorite cocktail, organizing a themed dinner, or preparing a stateroom exactly to the guest’s preferences. Attuned to both spoken and unspoken needs, she takes pride in leading an interior team that works effortlessly behind the scenes to make every interaction feel natural and intuitive. Her goal is for guests to feel not only pampered but genuinely at home.

She aims to continue growing within the yachting industry throughout her twenties, building on a strong foundation of skills while embracing the unique travel opportunities the lifestyle offers. She is especially grateful to share this journey with her fiancé, who also serves as the captain on board.

When not working or enhancing her expertise through courses such as WSET and interior design, she can often be found at Disney. An annual pass holder and wedding planner-to-be at the park, Disney remains her happy place.

Beyond yachting and Disney, she holds the title of Mrs. Miami 2025 and will compete for Mrs. Florida America in the coming May. Staying active is a key part of her lifestyle, with Pilates, martial arts, hot yoga, and distance running among her favorite pursuits. Wellness, discipline, and creativity inform her life both on and off the water, and she is always happy to guide guests through yoga flows or martial arts sessions.

Her motto is “You can do both.” She believes that pursuing personal growth alongside professional excellence only strengthens her. Even while working full-time aboard and traveling extensively, she remains committed to following her dreams and pushing beyond her comfort zones. From volunteering to public appearances, she stays active and purpose-driven, taking pride in maintaining a balanced and fulfilling lifestyle.

Ceara Lasley: Stewardess/Deckhand
Nationality: American
Languages: English

Education: Bachelor of Science, Human Resources and Art, STCW, ENG 1, VPDSD, Powerboat 2

Ceara was born in Knoxville, Tennessee, but spent much of her childhood in southwest Minnesota, dividing her time between farms and mountainous areas. Raised alongside her mother and brother, and usually accompanied by dogs, Ceara developed a deep appreciation for the outdoors. Her current canine companion is Boone, an English Labrador. Growing up, she spent countless hours fishing, hiking, and enjoying water sports at the lake. An avid athlete, she played multiple sports and was also a passionate reader.

Ceara attended South Dakota State University, where she majored in Advertising and minored in Graphic Design. During college, she gained valuable experience as a social media content creator for the university’s athletic teams. Alongside her studies, she worked in retail, waitressing, and on farms. Prior to starting her yachting career, Ceara worked as an electrical apprentice.

Having grown up around boats and with a lifelong love for the water, Ceara chose to pursue yachting as a way to combine travel, her passion for being on the water, and the excitement of trying something new. In just four months, she has worked aboard M/Y AMORE and M/Y ARTHUR’S WAY as a deck/stew. Currently working as a deck hand/stewardess onboard M/Y NO SURRENDER. Her strongest assets include a relentless work ethic and an unwavering determination, paired with a natural ability to bring positive energy and laughter to the team.

She strives to ensure that charter guests leave feeling completely relaxed, cared for, and reconnected - with themselves, their surroundings, and their companions. Whether orchestrating a high energy adventure or a tranquil retreat, Ceara focuses on creating a seamless, personalized atmosphere. She takes joy in helping guests feel at ease, savor the moment, and depart with unforgettable memories.

Outside of yachting, Ceara enjoys watching anime, sleeping, fishing, hiking, and reading. She is also skilled at teaching others how to work with electronics and navigate trendy new apps. Her ambition is to continue advancing within the yachting industry and eventually become an engineer. Beyond her career, she dreams of traveling the world.

Her motto is “Become stronger than yesterday.”

Kennedy Flint: Stewardess/Deckhand
Nationality: American
Languages: English

Education: High school diploma, MPT, PYT

Born in California and raised in Greenville, Kennedy grew up enjoying both the ocean and the countryside. Adventurous by nature, she spent her youth exploring waterfalls, cliff jumping, surfing in Hawaii, and traveling with her family. Alongside her love for adventure and thrill seeking, she developed a strong passion for cooking and baking, a creative outlet she continues to nurture today.

Before entering the industry, Kennedy worked in retail and as a nanny, gaining strong communication and multitasking skills.
She began her yachting career at the end of August 2025, inspired by her love for travel and the desire to explore the world in a hands-on, meaningful way. Choosing yachting over a traditional college path, she wanted a career that would challenge her, foster growth, and allow her to work as part of a close-knit team.

She is currently serving as a Deck/Stew aboard M/Y NO SURRENDER on her first charter/private yacht. Known for her positive attitude and adaptability, she takes pride in stepping in wherever needed to support her crew and ensure an exceptional and special guest experience.

Kennedy has cruised New England waters and looks forward to future trips through the Bahamas and Caribbean. Outside of yachting, her favorite destination is Croatia, where her parents were married - a place that holds special meaning for her.

Kennedy hopes to continue developing her skills in yachting and one day become a chef onboard, blending her love for travel with her passion for food. Her ultimate goal is to join her parents in the real estate industry, while maintaining a life filled with adventure.

In her spare time, Kennedy enjoys exploring new places, spending time with family and friends, staying active, reading, and perfecting her recipes.

Her motto is “Accept what is, let go of what was, and have faith in what will be.”

ADDITIONAL INFORMATION

SAMPLE MENU

S A M P L E M E N U

- A P P E T I Z E R -
S M O K E D S A L M O N B I T E S
cream cheese, chives, and capers
C O L D L E N T I L S O U P
served cold with clear tomato broth
T U N A T A R T A R
with avocado, wasabi beans, marinated in soy sauce
P E A N U T C H I C K E N S K E W E R S
peanut marinated chicken served on a bed of greens
S A L M O N C A R P A C C I O
thinly sliced salmon with mango glaze and salmon caviar
S A S H I M I
fine selection of fresh fish served with ginger and wasabi
C R I S P Y S E A F O O D D U M P L I N G S
seafood, herbs, cream cheese, served with a coconut broth
B L A C K T R U F F L E V E A L T A R T A R
served with an egg yolk and shaved parmesan
S U S H I
chef’s choice of fresh fish

S O U P -
C U R R Y C O C O N U T S O U P
Thai style soup with veggies, tofu, and bamboo shoots
F R E N C H O N I O N S O U P
rich in flavor, topped with seasoned croutons and cheese
T O M K H A G A I S O U P
coconut chicken soup
M A I N C O U R S E
- L U N C H / D I N N E R -
S E A R E D A H I T U N A
bean sprouts and red pepper salad, wasabi mash, and sesame sauce
B L A C K E N E D G R I L L E D C H I C K E N
served on a bed of rice and topped with fresh mango salsa
G R I L L E D S A L M O N H E A R T C A E S A R
brioche croutons ad freshly shaved parmesan
T E R I Y A K I P O R K T E N D E R L O I N
over a bed of rice with fresh veggies and sweet teriyaki sauce
S O Y M A R I N A T E D S A L M O N
over a bed of fresh veggies and mango glaze
P A N R O A S T E D L A M B C H O P S
served with eggplant stuffed filo dough and goat cheese

P A N R O A S T E D D U C K B R E A S T
sweet potato mash and raspberry reduction
S O U S - V I D E V E A L T E N D E R L O I N
sous-vide cooked veal with morels and white truffle potatoes
- D E S S E R T -
S W E E T B O U R B O N D A T E S À L A M O D E
warm dates stuffed with chocolate and hazelnuts
B L U E B E R R Y C O B B L E R
luscious blueberries enveloped in a sweet, buttery, golden-brown crust
C H O C O L A T E M O U S S E
a sinful chocolate dessert
F R A N G E L I C O C R È M E B R Û L É E
vanilla custard with a hint of Frangeli