Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Zack Gustat | 0 | |||
| Crew | Taylor Smith |
MEET YOUR CREW FOR THE 2022/23 SEASON
Zack and Taylor met under the sunny skies of the US Virgin Islands. While enjoying the last days of vacation in the islands, Taylor swam up to the stage at the famous Rock the Boat event and just happened to catch her eye on a handsome Captain Zack. They struck up a conversation that would open up a world of adventure and inspiration that continued beyond a simple vacation. Taylor then moved down to the islands in short order. They shared many adventures, island hopping, and discovering the hidden gems of the Caribbean. Then they hopped in Zack’s camper van and drove around the US appreciating the modern American art form of craft beer, moving from wild spaces to far off places.
Growing up in Ohio, believe it or not there is water up there, Zack began boating as boy, on a little lake just outside of Cleveland. Here the tide began to turn on the rise of the ocean as the centerpiece of his life. His father taught him handling, and his mother taught him patience.
Fast-forward past the “formative” years to the beginning of the wandering ones. Zack first began sailing in St Augustine, Florida 5 years ago on the Schooner Freedom. Coming from a service industry background, the transition to charter sailing was quite suitable. Learning to sail on a traditionally rigged vessel gave a great appreciation for the art of sailing and instilled a love for it that Zack applies to anything he does in or on the ocean. He also took his first dives during that time and became Open Water certified.
After a couple years, Zack moved on to work with Lindblad Expeditions/National Geographic. As an immersive, high-end cruising operation, this world taught the ins and outs of liveaboard work and cruising to exceed the expectations of high end clientele. As a licensed deckhand Zack ran onshore and offshore expeditions in remote and wild areas, which gives a sense and awareness in exploring unique locales in a safe and enjoyable manner. It also brought him close to some amazing wildlife, geology, and oceanography, which has enhanced his knowledge base and ability to engage and educate clientele. This also allowed Zack to save up to complete his Divemaster course with PADI, which he did in Roatan, Honduras. Here he fell “deeper” in love with the ocean, exploring the wild and wonderful world of the reef. Wall dives, swim throughs, caves, and wrecks are his favorites…but anything under the ocean further drives the engine of passion.
Following this Zack went on to run private charter sails in Bar Harbor, Maine, which gave him the experience of managing his own vessel and guest experiences. Working in these waters gave him an advanced appreciation for the magnificent forces of the ocean and a continued wonder for how this world has shaped itself through the ages.
This will be Zack’s second season in the Caribbean. All of the experiences of a beautiful first year down here provide the knowledge base to help cultivate unique itineraries of adventure, relaxation, and wonder.
Growing up in the small North Carolina town of Surf City by salty water has always been home and where Taylor’s passions for all things ocean blossomed. At a young age she was introduced to cooking, boating, and fishing. The love for all of those things just grew even stronger over time.
Taylor got started in the kitchen early. During her younger years she always enjoyed being with her mother while she was cooking. She quickly picked up on things and started assisting. Not too long after that she was making family dinners herself. Taylor comes from a southern and Asian background that is full of tradition Her love for food and excitement was a catalyst to expand her knowledge in the culinary world that led to her working in many different types of restaurants for over a decade. Taylor’s main interest lies in preparing seafood dishes of many different sorts.
While the kitchen was the heart of her home, the sea was her love. Boating and fishing became a key part of Taylor’s everyday life. She spent a lot of time with her dad fishing. They would travel about eighty miles offshore to the gulf. At the age of fourteen she acquired her boating license. She worked at the local marina in the summers cleaning and detailing boats allowing her to meet several fishermen in the area. She became a part time first-mate and would work for several different captains throughout her time off from school from spring to fall. Together they would day charter guests inshore and offshore to catch an array of different species. She acquired a specific set of skills that led to her toughest and longest fight reeling in a 450-pound marlin. Growing up around the water and in the boating world she learned a lot about how to properly maintain and take care of boats.
Throughout life Taylor has built up lots of strengths and passions. Her mission is to make all who encounter her feel special and important. Taylor thrives from showing kindness, love, and compassion. All experiences are better with smiles, laughter, exceptional food, and memories that will last a lifetime.
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 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
| Summer 2023 | Inclusive | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US)
Winter Area: Caribbean Virgin Islands (US)
Location Details: St. Thomas, USVI. Please inquire for additional location availability.
MEET YOUR CREW FOR THE 2022/23 SEASON
Zack and Taylor met under the sunny skies of the US Virgin Islands. While enjoying the last days of vacation in the islands, Taylor swam up to the stage at the famous Rock the Boat event and just happened to catch her eye on a handsome Captain Zack. They struck up a conversation that would open up a world of adventure and inspiration that continued beyond a simple vacation. Taylor then moved down to the islands in short order. They shared many adventures, island hopping, and discovering the hidden gems of the Caribbean. Then they hopped in Zack’s camper van and drove around the US appreciating the modern American art form of craft beer, moving from wild spaces to far off places.
Growing up in Ohio, believe it or not there is water up there, Zack began boating as boy, on a little lake just outside of Cleveland. Here the tide began to turn on the rise of the ocean as the centerpiece of his life. His father taught him handling, and his mother taught him patience.
Fast-forward past the “formative” years to the beginning of the wandering ones. Zack first began sailing in St Augustine, Florida 5 years ago on the Schooner Freedom. Coming from a service industry background, the transition to charter sailing was quite suitable. Learning to sail on a traditionally rigged vessel gave a great appreciation for the art of sailing and instilled a love for it that Zack applies to anything he does in or on the ocean. He also took his first dives during that time and became Open Water certified.
After a couple years, Zack moved on to work with Lindblad Expeditions/National Geographic. As an immersive, high-end cruising operation, this world taught the ins and outs of liveaboard work and cruising to exceed the expectations of high end clientele. As a licensed deckhand Zack ran onshore and offshore expeditions in remote and wild areas, which gives a sense and awareness in exploring unique locales in a safe and enjoyable manner. It also brought him close to some amazing wildlife, geology, and oceanography, which has enhanced his knowledge base and ability to engage and educate clientele. This also allowed Zack to save up to complete his Divemaster course with PADI, which he did in Roatan, Honduras. Here he fell “deeper” in love with the ocean, exploring the wild and wonderful world of the reef. Wall dives, swim throughs, caves, and wrecks are his favorites…but anything under the ocean further drives the engine of passion.
Following this Zack went on to run private charter sails in Bar Harbor, Maine, which gave him the experience of managing his own vessel and guest experiences. Working in these waters gave him an advanced appreciation for the magnificent forces of the ocean and a continued wonder for how this world has shaped itself through the ages.
This will be Zack’s second season in the Caribbean. All of the experiences of a beautiful first year down here provide the knowledge base to help cultivate unique itineraries of adventure, relaxation, and wonder.
Growing up in the small North Carolina town of Surf City by salty water has always been home and where Taylor’s passions for all things ocean blossomed. At a young age she was introduced to cooking, boating, and fishing. The love for all of those things just grew even stronger over time.
Taylor got started in the kitchen early. During her younger years she always enjoyed being with her mother while she was cooking. She quickly picked up on things and started assisting. Not too long after that she was making family dinners herself. Taylor comes from a southern and Asian background that is full of tradition Her love for food and excitement was a catalyst to expand her knowledge in the culinary world that led to her working in many different types of restaurants for over a decade. Taylor’s main interest lies in preparing seafood dishes of many different sorts.
While the kitchen was the heart of her home, the sea was her love. Boating and fishing became a key part of Taylor’s everyday life. She spent a lot of time with her dad fishing. They would travel about eighty miles offshore to the gulf. At the age of fourteen she acquired her boating license. She worked at the local marina in the summers cleaning and detailing boats allowing her to meet several fishermen in the area. She became a part time first-mate and would work for several different captains throughout her time off from school from spring to fall. Together they would day charter guests inshore and offshore to catch an array of different species. She acquired a specific set of skills that led to her toughest and longest fight reeling in a 450-pound marlin. Growing up around the water and in the boating world she learned a lot about how to properly maintain and take care of boats.
Throughout life Taylor has built up lots of strengths and passions. Her mission is to make all who encounter her feel special and important. Taylor thrives from showing kindness, love, and compassion. All experiences are better with smiles, laughter, exceptional food, and memories that will last a lifetime.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Zack Gustat | 0 | ||
| Crew | Taylor Smith |
Accomodation
Ammenities
Electronics
General
Leisure
3 dives included in a 7 night charter
$50 per person per dive after 3 dives
Other Specs
Large Swan Floatie
Indoor games: Sorry, CATAN, Yahtzee, Sequence, Taboo, Cards against humanity
Noodles
Exercise Equipment: 2 Yoga mats, weights
Cabins in the boat offer lots of natural lighting and great ventilation. The boat is fully air-conditioned, and each cabin can adjust the air-conditioning individually for optimal guest comfort.
4 guest queen cabins each with private ensuite electric head, vanity, and separate shower. The crew stays in a separate twin bunk cabin and private head.
This vessel is the 5 Cabin Version: 4 Queen Staterooms and 5th Bunk bed Stateroom. Normally Crew will take the bunks unless requested at the time of booking.
The Top fly-bridge offers seating and lounge area with a 360-degree view. There is also a lounge area forward behind the large trampolines.
Taylor’s Sample Menu
BREAKFAST
Breakfast Burrito- sausage, egg, roasted sweet red peppers with a blend of provolone and mozzarella cheese topped with salsa and sliced avocado
Classic Shakshuka topped with goat cheese, cilantro, and toasted naan
Pancakes Banana Foster- fluffy buttermilk pancakes with sweet, warm bananas and maple syrup and whipped cream
Southern Eggs Benedict- poached egg, crispy fried green tomatoes, shaved ham, topped with pimento cheese on a toasted English muffin
Fruit Parfait Bowl- Greek yogurt topped with assortment of fruit (blueberries, kiwi, strawberries) and granola
Classic Breakfast- two eggs, bacon or sausage, home fries, and whole wheat toast
Toasted Bagels- everything bagel with cream cheese, avocado spread, prosciutto, and onion
LUNCH
Grilled Shrimp Salad- mixed greens, cherry tomatoes, red onion, shaved carrots, sliced avocado with a citrus vinaigrette
Fish tacos- grilled mahi and pineapple mango salsa on warm tortillas topped with feta cheese
Chicken Club- juicy marinaded oven roasted chicken, bacon, pickled sweet peppers, arugula, cheddar cheese, garlic and sundried tomato aioli on toasted sourdough
Korean Steak and Shrimp Skewers- citrus and sesame based marinaded steak, yellow and red bell peppers, sweet Vidalia onions, and grilled garlic lemon shrimp with a tossed garden salad served with balsamic vinaigrette
Ceviche- shrimp and or mahi, cucumbers, avocado, lime juice, oranges, red onion, cilantro, topped with herb infused olive oil
Tuscan Chicken Flatbread- toasted naan bread topped with melted provolone and swiss cheeses, arugula, oregano and thyme marinaded cherry tomatoes, and grilled chicken with bacon crumbles and balsamic glaze drizzle
Fish Sandwich- pan seared garlic and sesame encrusted sea bass, pickled carrot and cabbage slaw, Thai basil aioli on toasted brioche
Strawberry & Spinach Salad- spinach salad tossed with fresh sliced strawberries topped with grilled chicken or shrimp and fried herb and panko encrusted goat cheese medallions with balsamic vinaigrette
APPETIZERS
Fried Green Tomatoes- cornbread battered pan fried green tomatoes plated with pimento cheese and topped with bacon jam
Charcuterie- assortment of fresh meats, cheeses, and berries served with honey, aioli, and mustards
Oyster Rockefeller- baked oysters with garlic, butter, parsley, and paprika served on the half shell
Mussels- mussels braised in a creamy coconut curry broth with lemongrass and onion served with toasted naan
Cast Iron Shrimp- skillet cooked shrimp in a green pepper sofrito with arugula and toasted sourdough
Tuna Tartare- tuna with herb infused olive oil, cucumber, avocado, lime, and cherry tomatoes drizzled with sesame ginger aioli and toasted tortilla chips
Caprese- fresh mozzarella, sliced tomato, and olives with fresh basil and sweet balsamic glaze
DINNER
Low Country Boil- a Southern staple! corn, potatoes, onion, shrimp, sausage and crab legs stewed together in a mildly spiced Cajun broth served family style
Shrimp & Grits- pan seared shrimp with a light tomato sauce with andouille sausage, ham, and basil served on top of slow cooked gouda stone ground grits
Garlic Rosemary Chicken- juicy marinaded chicken breasts slow braised with lemon, garlic, rosemary, and thyme served aside mushroom risotto with a lemon zest
Seafood Scampi- shrimp, clams, and mussels prepared with lime butter, garlic, and infused olive oil served with penne pasta and a parsley scampi sauce topped with sweet pickled peppers
Seared Ahi Tuna- sliced seared tuna steaks served with braised greens and succotash
Braised Short Ribs- slow cooked short rib served with garlic rosemary mashed potatoes and roasted carrots and French green beans topped with a bordelaise sauce
Grilled Mahi- thick cut mahi steaks grilled with sweet plantains, mango salsa, and drizzled with a citrus vinaigrette
DESSERT
Cheesecake- served with a fresh raspberry sauce drizzle and topped with blueberries
Key Lime Pie- made with a sweet homemade graham cracker crust topped with whipped cream and a sweet lime drizzle
Chocolate Mousse- light and airy chocolate mousse topped with whipped cream and sprinkled with raspberries
Strawberry Shortcake- moist pound cake with strawberries and a strawberry sauce and whipped cream
Fresh Fruit Tart- fresh croissant dough stuffed with local fresh fruits served with vanilla ice cream
Apple Pie- another Southern staple! Fresh granny smith and red apples hand sliced and caramelized in a skillet and then baked in the oven with a homemade flakey crust served with vanilla ice cream
Peach Brulee- fresh peaches, basil, brown sugar, and crème de fresh oven roasted and topped with brown sugar, torched then served
STANDARD SHIPS BAR
Soft drinks, sodas, water, beers, well drinks and cocktails are available for your enjoyment.
Spirits
Vodka brands: Tito’s, Stoli, Smirnoff
Whiskey brands: Johnny Walker, Dewars, Jack Daniels
Tequila brands: Souza, Milagro
Rum brand: Cruzan
Gin brands: Gordans, Tanqueray
An assortment of liqueurs.
Red and White Wines
Pino Grigio, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Red Blend, Pinot Noir, Proseco
Beer
Bud, Coors, Corona, Miller, Caribe, Presidente
Please let your broker know your preferred brand.
If you require premium wines or spirits of your choice, please notify your broker and we will be happy to source it for you and have them onboard when you arrive.
These would be at an additional cost to you.
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.