- Guests 8
- Cabins 4
- Model Cat
- Year Built 2021
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||$25,000||$25,500||$26,000||$26,500||$27,000||$27,500||$28,000|
|Winter 2023 to 2024||Inclusive||$27,000||$27,500||$28,000||$28,500||$29,000||$29,500||$30,000|
Additional Rate Information
Scuba Doo’s BVI permits have been pre-approved
*6 Night Minimum*
3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.
Christmas Flat Rate $30,000 St Thomas pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $35,000 St Thomas pick up. 7 night minimum. Charter must start no earlier than 12/27/2022
Please Inquire for 2023 Holiday Rates
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
$2,000 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.
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: Scuba Doo is located at American Yacht Harbor in Red Hook on the east end of St. Thomas, USVI.
2022-2023 Season Crew
Captain Kristofor Olbrich
USCG 100 Ton Masters Near Coastal
FCC Marine Radio Operator’s Permit
STCW Basic Training
PADI & SSI Open Water Scuba Instructor
Emergency First Response Instructor
Kris was born and raised in Brooklyn, New York. He grew up fishing off the local piers and beaches and had a summer job as a teenager, working as a mate on a fishing boat.
At 19, he began working as a line cook and a couple years later enrolled in the French Culinary Institute. He went on to work as the head chef for restaurants around the world, opening 6 restaurants from NYC to the USVI, Bangkok, and Hong Kong. One of his favorite cuisines is from Thailand, where he spent 5 years as a chef in Bangkok and where he taught scuba diving in Southern Thailand.
While living in St. John, Kris first learned to scuba dive and was hooked instantly. During his final open water training dive, a large dolphin swam up and did circles around him. Kris decided he wanted to spend as much time in the water as possible. He figured the best way to do so would be to become a Scuba Instructor. He worked for several years teaching and guiding dives on liveaboard boats in Thailand, Hawaii, and the Cayman Islands, and eventually worked his way up to becoming a Captain.
In New York City, he operated a private charter boat, running tours around Manhattan and to the Statue of Liberty.
Chef Aneta Siwiec
Originally from Brooklyn, NY Aneta was raised by parents who prioritized travel – she had her first passport at two months old! Growing up in NYC she was surrounded by all the different types of cuisines available to her right down the block. This and her travels have inspired her cooking and love for food. She likes to take inspiration from the surrounding culture and environment. Onboard you will find combinations of Caribbean, Southeast Asian and European flavors. Her dream has been to one day open a restaurant (already having a full menu created for her concept since in college).
Aneta has a marketing degree with a minor in fine arts from Pace University. She has studied abroad in Australia, lived and backpacked throughout New Zealand and has worked in Denali National Park in Alaska. She has circumnavigated Manhattan by kayak, guided kayak trips on the East River, and ran the NYC marathon twice. She is also on track to become a Divemaster before the 2022/23 season. Her most exciting diving experience so far was swimming with Tiger Sharks and schools of Hammerheads in Cocos Islands.
Before joining the charter industry, she had worked in NYC for 5 years as an event and hospitality coordinator where she curated luxury travel experiences and events that went into auction throughout the US. She loves the tourism industry and being involved in creating a memorable vacation for her guests.
PADI Dive Master
STCW Basic Training
ASA 101 Keelboat Sailing
Crew fully vaccinated
|Captain||Kristofor Olbrich||US||0||English, French|
2022-23 Season Captain
2022-23 Season Chef
Diving group number depends on certified divers experience.
Dive Compressor on board
Additional dives $50 per dive per person.
Enjoy your favorite specialty coffees from on board Scuba Doo!
Complementary USVI and BVI map to track your charter
Stream2Sea Products Including-
Reef Safe 30SPF Sunscreen
Accommodates 8 guests in 3 queen, 1 full with 3 ensuite heads w/ enclosed showers.
Crew will take port aft cabin
Designed by Chef Aneta Siwiec
(Always served with fresh fruit)
Blueberry, Banana & Chocolate Chip Pancakes / Scrambled Eggs / Bacon
Shakshuka (Middle Eastern Specialty- Eggs Baked in Tomato Sauce & Spices) / Pita Bread / Sausage Links
Belgium Waffles with a Fresh Berry Compote / Fried Eggs / Ham
Stuffed French Toast with fresh fruit / Scrambled Eggs / Sausage links
Eggs Benedict served with Smoked Salmon and Avocado
Mushroom, Tomato, Onion, Pepper &; Goat Cheese Mini Frittatas served with fresh croissants
Avocado Toast- Poached Eggs, Radishes, Peppers, Spring Onions, Cherry Tomatoes &; Everything Seasoning
NY-Greek Style Grilled Chicken Gyros with tzatziki, Farmers Salad, Hummus & Feta
Fish & Shrimp Tacos / Guacamole / Pico de Gallo / Lime Crema / Cheese / Salsa & Chips
Stuffed Portobello Mushrooms with Pesto Grilled Chicken
Cheeseburgers in Paradise – bacon, mushrooms, onions / Roasted Potato Salad / Pickles / Fries
Mango Pulled Pork Sliders served with Cole Slaw
New England Style Shrimp Rolls / Corn on the Cob / Chips
Thai Style Basil Chicken Stir Fry served with Jasmine Rice
Baby Spinach Salad / Bacon & Berries / Seared Salmon with Dill Beurre Blanc / Roasted Tomato Cous Cous / Grilled
Baby Arugula Salad / Goat Cheese & Walnuts / Jerk Snapper/ Mango Salsa / Rice n Peas / Sauteed Spinach
Greek Salad / Duck Confit / Baked Sweet Potatoes / Apples & Collard Greens
Caprese Salad – fresh mozzarella, cherry tomatoes, basil with Balsamic Glaze / Garlic Caper Prawns / Roasted Zucchini/ Pesto Rice
Roasted Cauliflower Soup with Truffle Oil / Rack of Lamb with Garlic-Mint Chimichurri / Smashed Fingerling Potatoes/ Swiss Char
Caesar Salad / Grilled Blackened Tuna with a Wasabi Aioli / Roasted Brussel Sprouts / Wild Rice
Tuna Coconut Ceviche / Pan Seared NY Strip Steak- Horseradish Mustard Sauce / Garlic Mashed Potatoes Roasted
Boat-made Waterlemon Sorbet
Freshly Baked Apple Crumble with Vanilla Ice Cream
Guava Swirl Cheesecake
Caramel & Walnut Brownies served with Fresh Crème
Rum Cake drizzles with Bananas Foster
Chocolate & Coconut Mousse
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.