Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Mayon Hight | US | 0 | English | |
| Crew | US |
Captain Mayon Hight
Qualifications
-100TON MASTERS NEAR COASTAL WITH SAILING ENDORSEMENT
-NAUI Dive Instructor
-CURRENT STCW & BRITISH RED CROSS CPR/FIRST AID TRAINING
-INTERMEDIATE SAUCIER GRADUATE FROM ASHBURTON COOKERY SCHOOL
-MECHANICAL ENGINEER GRADUATE WITH GOOD UNDERSTANDING OF HOW TO TROUBLESHOOTMECHANI- CAL AND ELECTRICAL SYSTEMS
-FCC MARINE RADIO OPERATORS PERMIT
-APCA DRUG CONSORTIUM -LICENSED PRIVATE PILOT
-PROFICIENT INSTRUCTOR OF MOST ACTION SPORTS INCLUDING SURF- ING, SCUBA, SUP, WINDSURFING, MOUNTAIN BIKING, PARAGLIDING, ETC.
Mayon was born in Maryland on the east coast of the USA with sailing blood passed down from his grandfather and mother. With access to a small sailboat as a kid he has many memorable “learning” experiences as a young adventurous water man in the making. He then went on to finish his childhood on the Big island of Hawaii where he truly fell in love with the ocean. After completing a bachelors degree in mechanical engineering he switched gears back to the ocean and sailed from Maryland down to the Caribbean where he started his career as a boat captain. With the sails up and underway, Mayon exudes the kind of contagious enthusiasm that will have everyone aboard excited. His calm, collected nature and willingness to share his thoughts, techniques, and plans, bring an inclusive and confident feel to the boat. You are sure to feel empowered to learn, explore, and relax while in the comfort of this kind, relaxed, true sailor.
Chef Sam Middeke
Sam Middeke comes from a tight family of 4 brothers, born and raised just outside of St.Louis MO. Sam started his culinary path at a young age, always interested in learning how things are made and what it takes to get to the end goal of a completed dish. Throughout his formative years, he picked up cooking and started to pursue a restaurant job just as soon as he was able to. Working several years in private clubs and golf courses, Sam learned the work it took to be able to make this passion a career. Meanwhile obtaining an applied science degree in culinary arts from Forrest Park in St.Louis. From there his desire to grow in this industry led him to the ever growing city of Nashville TN. There he worked and learned under admirable, acclaimed chefs leading him to eventually make a name for himself as the Executive Chef of a prominent restaurant fixture in the booming Nashville culinary scene. After 5+ years in music city, he found himself exploring a new dynamic of the hospitality industry aboard Aeolus. Sam brings years of fine dining experience and a thoughtful approach to food. Sourcing locally as often as possible allows guests to experience a fresh and authentic dining experience. His goal is to show guests a creative application to ingredients while still being approachable for guests to enjoy every bite in an elegant and balanced application. All the while serving guests in whatever way necessary to ensure their time aboard is the best experience possible.
In his free time, Sam loves to stay active. Whether it’s a bike ride, hiking, or kickboxing, volleyball, soccer, or anything in the water. He also loves exploring new foods and restaurants to learn and grow his craft to contribute to whatever community he finds himself a part of. If staying inside, Sam loves to roll fresh pasta and test new ingredients and recipes, as well as reading cookbooks of various cuisines and restaurants.
First Mate Elizabeth Bork
Qualifications
-ASHBURTON COOKERY SCHOOL GRADUATE: DEVON, UK
-YOGA ALLIANCE CERTIFIED YOGA INSTRUCTOR (RYT 200)
– SPECIALIZING IN VINYASSA FLOW & SUP YOGA
-PADI OPENWATER DIVER -DANCE/FITNESS INSTRUCTOR
-7 YEARS EXPERIENCE IN THE EVENT & MEETING PLANNING INDUSTRY
-SOCIAL MEDIA MANAGER -FOOD & SAFETY LEVEL 2
-CURRENT BRITISH RED CROSS CPR/FIRST AID TRAINING
-MASTER ORGANIZER -ENTERTAINER EXTRAORDINAIRE
From a young age, Elizabeth always new she was going to be a dancer. After years of hard work and dedication, she realized her dream at the age of seventeen and began dancing with the Radio City Rockettes. Over the next eight years, she kicked her way as a Rockette throughout the entirety of the US, and joined music video & television productions with the likes of Pitbull and Beyoncé. After her performing career, Elizabeth transitioned to the event planning industry, where she got to show off her natural knack for organizing and creativity. With the “mainland experience” out of her system, it was time she moved to the islands. First up -Maui! Here she worked on day charter boats where she met the love of her life, Captain Mayon. For the past three years, Elizabeth has been the chef, first mate, hostess, and ringmaster of fun for all ages. She receives rave reviews for her culinary delights, cocktails of the day & entertainment tours, all while ensuring Captain Mayon has a reliable deck hand to guarantee a safe passage. But don’t think that her strengths end there. Elizabeth exudes a tranquility to the guests that is based on her lifelong practice of yoga and meditation, allowing everyone the opportunity to absorb the soothing nature of the sea. You can’t go wrong with Elizabeth- from her attention to detail, to her carefully crafted cocktails, the sunsets will be all the sweeter knowing you are in her care.
Mayon and Elizabeth fell in love on the beaches of Maui, Hawaii as two young, adventurous, ocean lovers. Lucky enough for them both, their fist encounter was as unknown roommates who happened to move in under the same roof of a mutual friend. At first sight they knew that keeping the social norm of “don’t date your roommate” was out of the question!
Their kindred spirits attracted them together from the very first night they met, where an impromptu sunset sailing trip on Mayon’s Hobie 18’ took them well into the night. After their “love at first sight”, the duo went on countless more Maui adventures before moving aboard a Cosmos 49’ catamaran in Thailand. After sailing that boat to Sri Lanka they solidified their joint dream of running their own charter boat and started their career together as captain and hostess. Mayon and Elizabeth’s togetherness is the solid core on which their charters are built, putting their guests at ease no matter the challenge. They are passionate for the trip they deliver, cultivating a feeling of adventure and well being, that is sure to last far beyond your time in their care.
Crew fully vaccinated
Captain & Dive Instructor
Mayon Hight
Hostess
Elizabeth Bork
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 2022 to 2023 | Inclusive | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 |
| Summer 2023 | Inclusive | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 |
| Winter 2023 to 2024 | Inclusive | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 |
| Summer 2024 | Inclusive | $59,000 | $60,000 | $61,000 | $62,000 | $63,000 | $64,000 | $65,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: Vessel has flexible pick up locations, all based on inquiry.
Captain Mayon Hight
Qualifications
-100TON MASTERS NEAR COASTAL WITH SAILING ENDORSEMENT
-NAUI Dive Instructor
-CURRENT STCW & BRITISH RED CROSS CPR/FIRST AID TRAINING
-INTERMEDIATE SAUCIER GRADUATE FROM ASHBURTON COOKERY SCHOOL
-MECHANICAL ENGINEER GRADUATE WITH GOOD UNDERSTANDING OF HOW TO TROUBLESHOOTMECHANI- CAL AND ELECTRICAL SYSTEMS
-FCC MARINE RADIO OPERATORS PERMIT
-APCA DRUG CONSORTIUM -LICENSED PRIVATE PILOT
-PROFICIENT INSTRUCTOR OF MOST ACTION SPORTS INCLUDING SURF- ING, SCUBA, SUP, WINDSURFING, MOUNTAIN BIKING, PARAGLIDING, ETC.
Mayon was born in Maryland on the east coast of the USA with sailing blood passed down from his grandfather and mother. With access to a small sailboat as a kid he has many memorable “learning” experiences as a young adventurous water man in the making. He then went on to finish his childhood on the Big island of Hawaii where he truly fell in love with the ocean. After completing a bachelors degree in mechanical engineering he switched gears back to the ocean and sailed from Maryland down to the Caribbean where he started his career as a boat captain. With the sails up and underway, Mayon exudes the kind of contagious enthusiasm that will have everyone aboard excited. His calm, collected nature and willingness to share his thoughts, techniques, and plans, bring an inclusive and confident feel to the boat. You are sure to feel empowered to learn, explore, and relax while in the comfort of this kind, relaxed, true sailor.
Chef Sam Middeke
Sam Middeke comes from a tight family of 4 brothers, born and raised just outside of St.Louis MO. Sam started his culinary path at a young age, always interested in learning how things are made and what it takes to get to the end goal of a completed dish. Throughout his formative years, he picked up cooking and started to pursue a restaurant job just as soon as he was able to. Working several years in private clubs and golf courses, Sam learned the work it took to be able to make this passion a career. Meanwhile obtaining an applied science degree in culinary arts from Forrest Park in St.Louis. From there his desire to grow in this industry led him to the ever growing city of Nashville TN. There he worked and learned under admirable, acclaimed chefs leading him to eventually make a name for himself as the Executive Chef of a prominent restaurant fixture in the booming Nashville culinary scene. After 5+ years in music city, he found himself exploring a new dynamic of the hospitality industry aboard Aeolus. Sam brings years of fine dining experience and a thoughtful approach to food. Sourcing locally as often as possible allows guests to experience a fresh and authentic dining experience. His goal is to show guests a creative application to ingredients while still being approachable for guests to enjoy every bite in an elegant and balanced application. All the while serving guests in whatever way necessary to ensure their time aboard is the best experience possible.
In his free time, Sam loves to stay active. Whether it’s a bike ride, hiking, or kickboxing, volleyball, soccer, or anything in the water. He also loves exploring new foods and restaurants to learn and grow his craft to contribute to whatever community he finds himself a part of. If staying inside, Sam loves to roll fresh pasta and test new ingredients and recipes, as well as reading cookbooks of various cuisines and restaurants.
First Mate Elizabeth Bork
Qualifications
-ASHBURTON COOKERY SCHOOL GRADUATE: DEVON, UK
-YOGA ALLIANCE CERTIFIED YOGA INSTRUCTOR (RYT 200)
– SPECIALIZING IN VINYASSA FLOW & SUP YOGA
-PADI OPENWATER DIVER -DANCE/FITNESS INSTRUCTOR
-7 YEARS EXPERIENCE IN THE EVENT & MEETING PLANNING INDUSTRY
-SOCIAL MEDIA MANAGER -FOOD & SAFETY LEVEL 2
-CURRENT BRITISH RED CROSS CPR/FIRST AID TRAINING
-MASTER ORGANIZER -ENTERTAINER EXTRAORDINAIRE
From a young age, Elizabeth always new she was going to be a dancer. After years of hard work and dedication, she realized her dream at the age of seventeen and began dancing with the Radio City Rockettes. Over the next eight years, she kicked her way as a Rockette throughout the entirety of the US, and joined music video & television productions with the likes of Pitbull and Beyoncé. After her performing career, Elizabeth transitioned to the event planning industry, where she got to show off her natural knack for organizing and creativity. With the “mainland experience” out of her system, it was time she moved to the islands. First up -Maui! Here she worked on day charter boats where she met the love of her life, Captain Mayon. For the past three years, Elizabeth has been the chef, first mate, hostess, and ringmaster of fun for all ages. She receives rave reviews for her culinary delights, cocktails of the day & entertainment tours, all while ensuring Captain Mayon has a reliable deck hand to guarantee a safe passage. But don’t think that her strengths end there. Elizabeth exudes a tranquility to the guests that is based on her lifelong practice of yoga and meditation, allowing everyone the opportunity to absorb the soothing nature of the sea. You can’t go wrong with Elizabeth- from her attention to detail, to her carefully crafted cocktails, the sunsets will be all the sweeter knowing you are in her care.
Mayon and Elizabeth fell in love on the beaches of Maui, Hawaii as two young, adventurous, ocean lovers. Lucky enough for them both, their fist encounter was as unknown roommates who happened to move in under the same roof of a mutual friend. At first sight they knew that keeping the social norm of “don’t date your roommate” was out of the question!
Their kindred spirits attracted them together from the very first night they met, where an impromptu sunset sailing trip on Mayon’s Hobie 18’ took them well into the night. After their “love at first sight”, the duo went on countless more Maui adventures before moving aboard a Cosmos 49’ catamaran in Thailand. After sailing that boat to Sri Lanka they solidified their joint dream of running their own charter boat and started their career together as captain and hostess. Mayon and Elizabeth’s togetherness is the solid core on which their charters are built, putting their guests at ease no matter the challenge. They are passionate for the trip they deliver, cultivating a feeling of adventure and well being, that is sure to last far beyond your time in their care.
Crew fully vaccinated
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Mayon Hight | US | 0 | English |
Captain & Dive Instructor
Mayon Hight
Hostess
Elizabeth Bork
Accomodation
Amenities
Electronics
General
Leisure
SCUBA Certification:
For anyone interested in getting SCUBA certified on board, it is suggested they complete the e-learning course for Open Water Diver through NAUI.
Open Water Certification Dives. $400 - Dive Instructor Required
Discover Scuba Diving: $175 - Dive Instructor Required
Other Specs
Diving
Foiling
Dive Compressor
2 Seabobs
Floating Islands
Kids water skis are upon request only
you name it!!!
Rates are for the 3 queen cabins
By inquiry only guests can have access to the bunk cabin for an additional cost of $3,000. This applies to all charters including holidays. Please inquire before presenting to clients.
Sample menu
Day 1:
Breakfast :homemade Sourdough- avocado, scallop, dehydrated banana, sunflower seeds
Lunch: grilled calamari salad-local greens, sesame aioli, fines herbs
Snack: Caviar service- caramelized shallot, creme fraiche, sesame crackers
Dinner: handmade tagliatelle with clams, parsley,
Dessert: caramel pots de creme- caramelized apple, chantilly
Day 2:
Breakfast: mocha bread pudding- brulee cherry syrup
Lunch: toasted focaccia terrine- marinated cucumber, smoked fish spread
Snack: yellowtail ceviche tostada- pickled chillies, preserved lemon, aioli
Dinner: seared market fish- mojo de ajo, braised fennel, confit tomato
Dessert: Olive oil cake- umeboshi buttercream, berry thyme compote
Day 3:
Breakfast: Homemade granola, coconut creme fraiche
Lunch: child hand pulled noodles, salsa macha, lime avocado
Snack: Oysters- basil granita, fresh roe, chii crisp
Dinner: Grilled ribeye, romesco- charred allium, tallow ‘butter’, lemon
Dessert: Chocolate budino
Day 4:
Breakfast: Shakshuka- eggs tomato, cilantro, bell peppers
Lunch: fried eggplant, tomato sofrito, fried herbs
Snack: Ceviche- leche de tigre, cilantro, jalapeno, crackers
Dinner: Grilled octopus- mole, radicchio agrodolce, crispy chickpea
Dessert: Black tea flan- candied nuts
Day 5:
Breakfast: soft scrambled egg toast, smoked salmon, chives, crema
Lunch: Seared tuna- white bean salad, mint aioli, sesame seeds
Snack: Grilled whole shrimp,smoked tomato butter, miso, lime
Dinner: Grilled lobster- Creamed yucca root, chili oil. Charred citrus
Dessert: seasonal crostada, rosemary ice cream
Day 6:
Breakfast: Tomato salad- confit and fresh, chilled grains, strawberries
Lunch: cioppino-, acqua pazza, mussel, crab,
Snack: melon balls in port- smoked sea salt, basil
Dinner: rack of lamb- fingerling potatoes, mint chimichurri, chilli crisp
Dessert: Lime tart- caramel, chantilly
Day 7:
Breakfast: Speck and veggie frittata, whipped sage ricotta
Lunch: Avocado soup- pickled bok choy, lobster
Snack: Confit mushroom toast- sourdough, boquerones, homemade ricotta, cured egg yolk
Dinner: Grilled whole Market fish- rapini puree, grain risotto, uni
Dessert: grilled pineapple upsidedown cake
The Lagoon Sixty 5 Aeolus is a magnificent yacht, having been awarded Best Yacht in Show at the St. Thomas Charter Yacht Show in 2021. Aeolus' 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. Please contact us for the most current yacht information, availability and rate details.