Docked Downtown: Jacksonville Princess II

News

by Max Marbut

Staff Writer

It’s a long way from Honolulu, Hawaii to the Jacksonville Princess II docked on the Southbank Riverwalk but that’s part of Bernard Santiago’s story. Another part of the story is that his professional life has followed a path in the hospitality industry and that career has covered the industry from soup to nuts.

Following his service in the U.S. Air Force, Santiago came to Jacksonville for a job with Hardees, where he managed the most profitable store in the city. He then took a break from food service and applied his business acumen to starting a landscape management business which grew to more than 200 clients.

Santiago first arrived Downtown when he became restaurant and banquet manager at two cafes located at the Haskell Building and the Yates YMCA.

Following stints in food and beverage management and catering at the Hilton (when the hotel owned and operated the original Jacksonville Princess charter yacht), Timuquana Country Club and Windsor Parke Golf Club, Santiago went into the marketing side of hospitality as director of Partner Development at Visit Jacksonville.

The day after Thanksgiving last year, he went on his maiden voyage as owner and executive chef aboard the new Jacksonville Princess II, which is moored on the Southbank Riverwalk at the Crowne Plaza Hotel when the vessel isn’t taking a party out on the St. Johns River.

“I’d learn one aspect of the hospitality business then look for the next opportunity,” said Santiago. “Owning the Princess II is a dream job and I’m working harder than I ever have.”

The 91-foot yacht has a full kitchen and can accommodate up to 70 guests for dinner or 110 for a cocktail reception. It’s been the floating venue for weddings, birthday parties and corporate events as well as holiday cruises. “It’s the best seat in the house for fireworks,” said Santiago.

The “Friday Dockside Lunch” has become a popular destination for Downtown workers and visitors. Santiago said he added the one day a week lunch offering because, “I have to be here anyway cooking for the dinner cruise.”

Lunch on Friday is also a great way to market private charters, he added, since it’s an inexpensive excuse to tour the two-level vessel and sample some of Santiago’s culinary skills.

Santiago also operates an offsite catering service, is a consultant for food and beverage operations and serves on the board of directors at the Clara White Mission and its culinary arts program.

Selling Jacksonville as a destination is also on his agenda, a holdover from his time at Visit Jacksonville.

“When we leave the dock and cruise past the Fuller Warren Bridge, you’ll see the best sunset in Jacksonville. Then we turn around and cruise back underneath the city skyline. It’s not the biggest in the world but I think it’s the prettiest,” said Santiago.

“It’s great that Bernard is still one of our partners and he’s one of our greatest ambassadors,” commented Visit Jacksonville Director of Corporate Communications Lyndsay Rossman.

“I got my first job when I was 16 washing dishes so I could surf in the daytime. Now I like to feed people and see them happy and know we were a part of making that happen,” said Santiago. “I’m living proof that if you work hard and take advantage of opportunities, you’ll be a success.”