Special Offer
The Crewed Lagoon Sixty 5 Catamaran ‘Xandros’ is offering 10% off all charters sailing in June & July 2027.
Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Richard Vincent | South African | English |
| Chef | Ryan Katona |
Captain Richard Vincent
Richard is a friendly, experienced, and dedicated yachting professional who has spent the past six years working as a Captain in the British Virgin Islands. During this time, he has developed an extensive knowledge of the local cruising grounds, charter operations, vessel management, and guest services. His years in the Caribbean have not only strengthened his leadership abilities but have also reinforced his commitment to safety, professionalism, and creating unforgettable experiences for every guest who steps aboard.
As a qualified Divemaster, Richard has guided countless dives throughout the British Virgin Islands and is passionate about sharing the region’s spectacular underwater world with guests. He takes great pleasure in creating memorable adventures both above and below the water.
Known for his calm and approachable nature, Richard thrives in dynamic environments and is comfortable handling the challenges that come with life at sea. His attention to detail, strong organizational skills, and proactive approach ensure that daily operations run smoothly and that guests feel relaxed, cared for, and confident in his leadership.
Richard is highly adaptable and his experience has taught him the importance of anticipating needs, solving problems efficiently, and always going the extra mile to ensure an exceptional charter experience. Guests and colleagues alike appreciate his genuine, down-to-earth personality and his ability to make everyone feel welcome and at ease.
When he is not on the water, Richard enjoys staying active through running and has a passion for travelling, exploring new places, and embracing new experiences, qualities that perfectly complement his adventurous spirit and career in yachting.
With a passion for the sea, a wealth of local knowledge, and a warm, personable approach, Richard is dedicated to creating seamless, enjoyable, and memorable experiences on board. His goal is simple: to ensure every guest feels welcomed, relaxed, and leaves with lasting memories of an incredible time on the water
Qualifications
RYA/MCA Yachtmaster Ocean
HELM
Efficient Deckhad
AEC!
PADI Dive Master
Chef Ryan Katona
Ryan was born and raised in Detroit, Michigan and began working in hospitality at just 14 years old. By the age of 16, he had transitioned into the kitchen, where he discovered his passion for cooking.
While working as a chef, Ryan trained to become a paramedic and briefly worked in the field after qualifying. However, after two weeks on duty, he realized his true passion lay in cooking and returned to the kitchen.
He went on to win a global cooking competition, the Super Yacht Scholarship. This took him to a leading maritime academy in England and followed by further culinary training in France.
Since then, Ryan has had the privilege of cooking in numerous countries aboard a wide range of yachts, from 90-meter sailing vessels to charter catamarans. He takes pride in engaging with guests on a personal level, allowing him to tailor each dining experience and ensure every meal exceeds expectations.
Outside of work, Ryan is a ping pong champion and never travels without his paddles.
Ryan and Ellen met while working together onboard a superyacht in the Caribbean islands. Their love for traveling is what brought them together and they continue to build a strong relationship. Together, life is one big adventure.
Qualifications
STCW, Bluewater
Eng Medical 1
Serve Safe Certification, Food Safety Guys, Minnesota 2015
AHA Healthcare Provider CPR Certification Oakland Community College, Michigan 2013
Voted ‘Most Valuable Employee of the Year’ at West End Tavern, Traverse City 2016
Voted ‘Best Catering Company’ at Distinctive Catering and Events by Minnesota Bride Magazine 2015
2017 Won the Chef Super Yacht Scholarship with Dockwalk
Frist Mate Ellen Kay-Shuttleworth
Ellen comes from both English and Filipino backgrounds and grew up in the beautiful coastal town of Knysna, South Africa.
Growing up in a culturally diverse family, her parents instilled a strong sense of adventure and a love for travel from an early age. These experiences inspired her to explore the world and ultimately led her into the yachting industry.
She holds a BA in Visual Communications, majoring in Graphic Design, and enjoys bringing her creativity to life through flower arrangements, table styling and themed dining experiences. Ellen also has a passion for creating memorable moments for guests through attentive service, as well as her appreciation for good food and wine.
In addition, Ellen has completed her RYA Yachtmaster and is eager to join in when hoisting the sails. With previous experience as a deck/stew on superyachts, she enjoys being active outdoors, participating in water sports and discovering the beauty of the Caribbean alongside guests.
Qualifications
STCW 10 (incl. PDSD)
Level 2 Food and Hygiene
Eng Medical 1
RYA Yachtmaster Coastal Sailing and Power RYA Powerboat Level 2
RYA Personal Watercraft Certificate
RYA VHF Radio
Captain
Richard Vincent
Chef
Ryan Katona
First Mater/Stew
Ellen Kay-Shuttleworth
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | Inclusive | $54,000/week | $55,000/week | $56,000/week | $57,000/week | $58,000/week | $59,000/week | $60,000/week |
| Summer 2027 | Inclusive | $54,000/week | $55,000/week | $56,000/week | $57,000/week | $58,000/week | $59,000/week | $60,000/week |
Additional Rate Information
Location Details
Winter Area: USVI
Operating Areas: Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)
Location Details: Vessel has flexible pick up locations, all based on inquiry.
Captain Richard Vincent
Richard is a friendly, experienced, and dedicated yachting professional who has spent the past six years working as a Captain in the British Virgin Islands. During this time, he has developed an extensive knowledge of the local cruising grounds, charter operations, vessel management, and guest services. His years in the Caribbean have not only strengthened his leadership abilities but have also reinforced his commitment to safety, professionalism, and creating unforgettable experiences for every guest who steps aboard.
As a qualified Divemaster, Richard has guided countless dives throughout the British Virgin Islands and is passionate about sharing the region’s spectacular underwater world with guests. He takes great pleasure in creating memorable adventures both above and below the water.
Known for his calm and approachable nature, Richard thrives in dynamic environments and is comfortable handling the challenges that come with life at sea. His attention to detail, strong organizational skills, and proactive approach ensure that daily operations run smoothly and that guests feel relaxed, cared for, and confident in his leadership.
Richard is highly adaptable and his experience has taught him the importance of anticipating needs, solving problems efficiently, and always going the extra mile to ensure an exceptional charter experience. Guests and colleagues alike appreciate his genuine, down-to-earth personality and his ability to make everyone feel welcome and at ease.
When he is not on the water, Richard enjoys staying active through running and has a passion for travelling, exploring new places, and embracing new experiences, qualities that perfectly complement his adventurous spirit and career in yachting.
With a passion for the sea, a wealth of local knowledge, and a warm, personable approach, Richard is dedicated to creating seamless, enjoyable, and memorable experiences on board. His goal is simple: to ensure every guest feels welcomed, relaxed, and leaves with lasting memories of an incredible time on the water
Qualifications
RYA/MCA Yachtmaster Ocean
HELM
Efficient Deckhad
AEC!
PADI Dive Master
Chef Ryan Katona
Ryan was born and raised in Detroit, Michigan and began working in hospitality at just 14 years old. By the age of 16, he had transitioned into the kitchen, where he discovered his passion for cooking.
While working as a chef, Ryan trained to become a paramedic and briefly worked in the field after qualifying. However, after two weeks on duty, he realized his true passion lay in cooking and returned to the kitchen.
He went on to win a global cooking competition, the Super Yacht Scholarship. This took him to a leading maritime academy in England and followed by further culinary training in France.
Since then, Ryan has had the privilege of cooking in numerous countries aboard a wide range of yachts, from 90-meter sailing vessels to charter catamarans. He takes pride in engaging with guests on a personal level, allowing him to tailor each dining experience and ensure every meal exceeds expectations.
Outside of work, Ryan is a ping pong champion and never travels without his paddles.
Ryan and Ellen met while working together onboard a superyacht in the Caribbean islands. Their love for traveling is what brought them together and they continue to build a strong relationship. Together, life is one big adventure.
Qualifications
STCW, Bluewater
Eng Medical 1
Serve Safe Certification, Food Safety Guys, Minnesota 2015
AHA Healthcare Provider CPR Certification Oakland Community College, Michigan 2013
Voted ‘Most Valuable Employee of the Year’ at West End Tavern, Traverse City 2016
Voted ‘Best Catering Company’ at Distinctive Catering and Events by Minnesota Bride Magazine 2015
2017 Won the Chef Super Yacht Scholarship with Dockwalk
Frist Mate Ellen Kay-Shuttleworth
Ellen comes from both English and Filipino backgrounds and grew up in the beautiful coastal town of Knysna, South Africa.
Growing up in a culturally diverse family, her parents instilled a strong sense of adventure and a love for travel from an early age. These experiences inspired her to explore the world and ultimately led her into the yachting industry.
She holds a BA in Visual Communications, majoring in Graphic Design, and enjoys bringing her creativity to life through flower arrangements, table styling and themed dining experiences. Ellen also has a passion for creating memorable moments for guests through attentive service, as well as her appreciation for good food and wine.
In addition, Ellen has completed her RYA Yachtmaster and is eager to join in when hoisting the sails. With previous experience as a deck/stew on superyachts, she enjoys being active outdoors, participating in water sports and discovering the beauty of the Caribbean alongside guests.
Qualifications
STCW 10 (incl. PDSD)
Level 2 Food and Hygiene
Eng Medical 1
RYA Yachtmaster Coastal Sailing and Power RYA Powerboat Level 2
RYA Personal Watercraft Certificate
RYA VHF Radio
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Richard Vincent | South African | English |
| Chef | Ryan Katona |
Captain
Richard Vincent
Chef
Ryan Katona
First Mater/Stew
Ellen Kay-Shuttleworth
General
Accommodation
Amenities
Charter Preferences
Electronics
Green Initiatives
Leisure
Scuba Diving
Other Specs
Diving
1 efoil
Dive Compressor
2 Seabobs
Floating Islands
2 SUP boards
Kids water skis are upon request only
3 ensuite queen cabins are available for guest use.
If a 4th guests cabin is needed please inquire and note the following:
The bunk room cabin twin beds are 6ft in length. (Slightly shorter than 7ft length queen beds) and 2ft 8in wide
-A few of the cabinets will be used for boat storage
-The bunk room cabin is wall to wall with the galley and has a door to the galley in the cabin, which will be locked
Ryan’s Sample menu
Day 1
Breakfast
House made Chorizo, Russet Potatoes, Poblano Peppers, Vidalia Onions, with Poached Eggs and Whole Grain Toast
Salmon Frittata With Tomatoes, Broccoli, Zucchini, Yellow Squash, Carrots, Cremini Mushrooms, And Dill Crème Fraiche
Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables
Lunch
Beef Carpaccio With Rocket And A Charred Lemon Vinaigrette
Pan Seared Miso Marinated Chilean Sea Bass With An Orange Fennel Salad And Julienned Vegetables
Baked Camembert With Burgundy Poached Pears, Marcona Almonds And Medjool Dates
Canape
Crispy Salami Cups Filled With Finely Diced Cucumbers, Tomatoes, Kalamata Olives, Feta Cheese And Fresh Basil
Freshly Shucked Oysters Served With Lemon Wedges And A Smoked Red Pepper Sauce
Dinner
Spinach & Artichoke Incrusted Salmon
72-Hour Sherry Braised Beef Short Ribs
Chive And Chevre Whipped Potatoes And Spring Mix With A Roasted Tomato Vinaigrette
Frozen Amaretto And Vanilla Soufflé
Day 2
Breakfast
Baked Crème Brulee French Toast With A Fresh Mixed Berry Compote
Wood Roasted Mushroom Omelet With Shallots, Poached Garlic And Chevre
Lunch
Maple Cured Bacon, Baby Romaine, Sliced Heirloom Tomatoes, And An Avocado Aioli On Grilled Sourdough Bread
Mussels Sautéed In Casino Butter And Chef’s Salad
Ice Cream Sunday’s Layered With Lemon Custard, Blueberry Compote, Whipped Cream And A Cherry On Top
Canape
Marbled Avocado Tiles With Mango Ceviche
Wood Grilled Korean Marinated Tri-Tip Skewers With Shishito Peppers And Sweetie Drops
Dinner & Dessert
Day 3
Breakfast
Vanilla Mascarpone Stuffed Crepes, Macerated Berries, Fresh Whipped Cream
Poached Eggs Florentine On An English Muffin With Sautéed Spinach, Mushrooms, Onions, And Hollandaise Sauce
Lunch
Kansas City Style Barbeque Ribs With Watermelon Mint Salad
Spice Grilled Tuna Tostadas With Mango-Avocado Slaw & Asian Glaze, Served with Cilantro Lime Pilaf
Blueberry Compote Stuffed Red Velvet Cupcakes With Lemon Infused Cream Cheese Frosting
Canape
Roasted Sweet Red Pepper And Smoked Garlic Hummus With Crudités
Escargot With Beurre De Bourgogne
Dinner & Dessert
Traditional Beef WellingtonSauteed Rainbow Trout With Lemon Caper Beurre Blanc
Basmati Rice, Wilted Spinach, Toasted Hazelnuts, Brown Butter Vinaigrette
Peppermint Tartlets
Day 4
Breakfast
Chorizo & Egg Tostadas With Ranchero Sauce, Smashed Avocado, Pico De Gallo And Sour Cream
Day 5
Breakfast
Buttermilk Or Whole Grain Flap Jacks With Maple Syrup
Classic Eggs Benedict
Lunch
Red And Golden Beet Gazpacho With A Crab Salad Quenelle
Pork Cheek Potato Gnocchi With Maple Glazed Root Vegetables And Natural Jus
Banana Pudding With Nilla Wafers, Sliced Bananas, And Fresh Whipped Cream
Canape
Candied Bacon Wrapped Quail With Bleu Cheese Dipping Sauce
Cucumber Slices With Dill Cream Cheese And Smoked Salmon
Dinner & Dessert
Day 6
Breakfast
French Toast Topped With Flambéed Bananas, Chopped Pecans, Maple Caramel Sauce And Fresh Whipped Cream
Scrambled Egg And Pancetta Breakfast Wraps
Lunch
Dinner & Dessert
Beef Fillet Entrecote Bordelaise
Green Shawarma Marinated Chargrilled Salmon
Roasted Sweet Potatoes And Red Onions Topped With Tahini, Za’atar, And Pine Nuts, Chargrilled Asparagus With Himalayan Black Salt
Spiced Rum Bread Pudding With Dried Cherries, Crème Anglaise, And Cinnamon Ice Cream
Day 7
Breakfast
Poached Eggs, English Muffins, Asparagus, Shrimp And Crab cakes, Hollandaise sauce
Smoked Salmon, Scrambled Eggs, And Dill Cream Cheese Served On A Croissant
Lunch
Pan Roasted Chicken With White Wine, Artichoke Hearts, Cremini Mushrooms, Tomatoes, Garlic And Fresh Herbs
Seared Shrimp And Langoustines With Cheesy Grits, Mustard Greens And Okra
Deep Fried Cookie Dough with Brandy Caramel Ice Cream
Canape
Oysters Rockefeller With Swiss Chard, Crumbled Bacon, Sambuca, Mozzarella And Muenster Cheese
Steak Tartare With House Made Chips
Dinner & Dessert
Shredded Cucumber Salad With Tomato Confit, Chèvre, Powered Bacon And Yogurt Dill Dressing
Crown Roast Of Lamb Filled With Harvest Vegetable Couscous
Squid Ink And Truffle Fettuccini Lobster And Shrimp A La Crème
Classic Chocolate Fondant
The Lagoon Sixty 5 Xandros is a magnificent yacht, having been awarded Best Yacht in Show at the St. Thomas Charter Yacht Show in 2021. Xandros' chef also was the runner up in the dessert category at the same 2021 show. Best for 6 guests, inquire for 8.
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.