scuba-doo
Yacht Details
| Type | Cat |
| Builder | Lagoon |
| Year Built | 2021 |
| Size: | 50.00 Ft |
| Beam: | 27 |
| Draft: | 5 |
| Max Guests: | 8 |
| Number of Crew: | 2 |
| Speed: | Cruise Speed 8 knots, Max Speed 14 knots |
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Yacht Specifications
| Type | Builder | Year Built | Size | Beam | Draft |
|---|---|---|---|---|---|
| Cat | Lagoon | 2021 | 50.00 Ft | 27 | 5 |
| Refit |
|---|
| - |
| # Crew | # Cabins | Cabins |
|---|---|---|
| 2 | 4 | 0 King's & 4 Queen's |
| Summer Area | Winter Area |
|---|---|
| Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Accommodations
Accommodation Description: Accommodates 8 guests in 3 queen, 1 full with 3 ensuite heads w/ enclosed showers.
Crew will take port aft cabin
| Cabins: | 4 |
| Queen(s): | 4 |
| Showers: | 4 |
| Wash Basins: | 0 |
| Heads: | 4 |
| Electric Heads: | 4 |
Layout
Ammenities
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Sun Awning: | Yes |
| Hammock: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Hair Dryer: | Yes |
| Num Hatch: | Many |
Technical Details
| Cruise Speed: | 8 knots |
| Max Speed: | 14 knots |
| Generator: | 13.5kw |
| Inverter: | Yes |
| Water Maker: | Yes |
| Water Capacity: | 250 gallons |
| Ice Maker: | Yes |
| Communicate: | Starlink WIFI is available in both US and International waters. Download speeds in foreign countries are not equal to the speeds of the US. |
Charter Types
| Special Diets: | Yes |
| Kosher Diets: | Yes |
| Bbq: | Yes |
| Gay Charters: | Yes |
| Nude Charters: | Yes |
| Guest Smoke: | Tramsom Please |
| Crew Smoke: | No |
| Crew Pets: | No |
| Guest Pet: | No |
| Children Allowed: | Yes |
Crew Profile
| Captain Name: | Hazel Ochoa |
| Nationality : | Colombian |
| Number of Crew: | 2 |
Born in the vibrant city of Medellin, Colombia, Hazel’s life took a tropical twist when his family moved to the serene coastal town of Capurgana. With the Caribbean waves lapping at his doorstep, Hazel’s love for the ocean grew as he freedived, spearfished, and hung out with local fishermen like it was his job—which, eventually, it became!
Hazel dabbled in statistics at university, but when life threw a curveball, he returned to his seaside roots, ready to chart a new course—this time on the ocean itself. Local day charters became his launchpad, and after saving every penny he made, he jumped aboard a passing sailboat, leaving Colombia behind for Panama and the wide, wide world.
Panama offered Hazel his first taste of professional yachting, from boatyard grunt work to deckhand and chef duties. Soon enough, he earned his 200T Captain’s license in Panama—right before COVID hit. When the world paused, Hazel didn’t: instead, he joined Sea Shepherd, where he protected marine life, did scientific research, and learned to fix anything that needed fixing on a boat.
After three action-packed years of eco-adventures, Hazel returned to the Caribbean, diving into the charter world and fine-tuning his skills as a captain. And then, destiny called—he met Chef Yah Yah. The two bonded over their meticulous nature and passion for hard work. Soon, they were not only crewmates but travel buddies, visiting 12 countries in pursuit of their Yacht Master and Dive Master certifications. Now, they’re a dynamic duo on the high seas, living their ocean dream!
Hailing from a self-sustaining farm in the breathtaking Cape Town region of South Africa, Chef Yah Yah didn’t just learn how to cook—she was practically born with a wooden spoon in her hand! Under the watchful eye of her nanny, Yah Yah mastered the kitchen, making everything from cheese to preserves, pickles to baked goods. By age six, she was selling her creations at the local farmers market like a pro.
With a family farm bordering the ocean, Yah Yah’s culinary passions expanded beyond the kitchen. Days were spent foraging for seafood along the coast and cooking her fresh catch over a beachside fire—a true farm-to-table experience! Her natural talent and love for crafting meals from scratch make her a force in the kitchen, while her adventurous spirit matches the thrill of life on the water.
From her humble beginnings to traveling the world with Captain Hazel, Yah Yah is always up for a challenge. Together, they’ve set sail on new horizons, ready to welcome guests aboard with mouthwatering dishes and unforgettable stories. Whether it’s a perfectly seared catch of the day or homemade pastries, Chef Yah Yah ensures every meal is an adventure of its own!
Captain Hazel Ochoa
MARINE QUALIFICATIONS:
PADI DIVEMASTER
RYA YACHT MASTER OFFSHORE WITH COMMERCIAL ENDORSEMENT
STCW 95
ENG1
Chef Jacolet (Yah Yah) Van Eeden
QUALIFICATIONS:
CERTIFICATE IN ADVANCED COOKERY
MOLECULAR GASTRONOMY
LEVEL II WINE APPRECIATION
RYA YACHTMASTER OFFSHORE WITH COMMERCIAL ENDORSEMENT
PADI DIVEMASTER
FOOD SAFETY AND HYGIENE II
STCW 95
ENG1
Crew fully vaccinated
Water Entertainment
| Dinghy: | 12ft |
| Dinghy Hp: | 30hp |
| Dinghy Pax: | 6 |
| Adult Wskis: | No |
| Kids Skis: | No |
| Jet Skis: | No |
| Wave Run: | No |
| Knee Board: | No |
| Wind Surf: | No |
| Gear Snorkel: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | 1 |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder: | Yes |
| Games Beach: | Yes |
| Fishing Gear: | Yes |
| Fish Gear Type: | Trawling |
| Num Fish Rods: | 2 |
| Under Water Cam: | Yes |
| Other Toys: | 2x SUBLUE Navbow+ 1 zup board Sub Wings Hammock Floating Dock 1 water tube for towing behind dinghy Wake Board Code 0 Sail Sunrise Safety Nets BVI Fishing license Water Skis *upon request |
Scuba Diving
| Scuba: | Onboard |
| Resort Course: | Yes see below |
| License Info: | - |
| Compressor: | Onboard |
| Num Dive Tanks: | 8 |
| Num Bcs: | 8 |
| Num Regs: | 8 |
| Num Weights: | 0 |
| Num Divers: | 6 |
| Num Dives: | 6 |
| Num Night Dives: | 0 |
| Num Dive Lights: | 5 |
| Dive Info: | Captain Hazel is a PADI Dive Master 3 dives included per certified diver *Diving group number depends on certified divers experience. Dive Compressor on board-creates a less restricted itinerary as we don't need to bring tanks to a dive center to fill on shore! |
| Dive Costs: | 3 dives per week included for certified divers - charters 6 nights or more. Additional dives $50 per dive per person. |
Onboard Entertainment
| Vcr Dvd: | Yes |
| Num Dvd: | Yes |
| Num Cds: | Streaming |
| Board Games: | Yes |
| Num Books: | Yes |
| Other Entertain: | State of the art Jura Coffee Maker Enjoy your favorite specialty speciality espresso coffees from on board Scuba Doo! Complementary USVI and BVI map to track your charter Stream2Sea Products Including- Shampoo Body Wash Leave-In Conditioner Body Lotion Reef Safe 30SPF Sunscreen |
Rate Details
| High Rate | $35,000 per Week |
| Low Rate | $18,000 per Week |
| Rates are : | Inclusive |
Additional Price Details
Scuba Doo is BVI legal
BVI Customs fees and cruising permits are included in the rate.
*Short Charters Available*
24hr turns available. Please Inquire.
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.
HOLIDAYS:
2025
Christmas Flat Rate $30,000. 7 night minimum.
New Years Flat Rate $35,000. 7 night minimum.
HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person
***3 lunches and 4 dinners ashore at client expense***
LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.
SLEEP ABOARD:
$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.
CHILD DISCOUNTS: Discount Applied First
Children 15 and under $500 discount
***must be 15 or under at the time of charter***
Location Details:
Scuba Doo is located in West End, Tortola
Summer Base Port: West End, Tortola
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: West End, Tortola
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Yacht Menu
SAMPLE MENU
CURATED BY CHEF YAH YAH
Breakfast
*Granola & yogurt pot with coffee for early risers*
*All breakfasts served with a tropical fruit platter*
Eggs Benedict served on a homemade English muffin
Mini Frittatas served with breakfast sausages, avocado and freshly baked sourdough
Painkiller French toast served with rum caramelized pineapple and crispy bacon
French pastries accompanied by a French omelette and an array of meats & cheeses
Breakfast bun - scrambled eggs, bacon jam, aioli, cheese, served on a freshly baked roll with a side of hash browns
Soufflé pancake stack served with berry coulis and clotted cream accompanied by an array of cheeses and meats
Lunch
Chicken Gyro - rotisserie chicken, homemade garlic flatbread, hummus, tomato cucumber salsa, tzatziki served with Maroulosalata (Greek lettuce salad)
Grilled peach, burrata, and prosciutto salad with a yuzu dressing
Sushi platter - assortment of freshly made sushi, tempura prawn & veggies served with all the trimmings
Build-your-own burger served with fries and a garden salad
Moroccan-style chicken bowl - grilled chicken, roasted vegetables served on a bed of couscous topped with herb yogurt, and pomegranate seeds, accompanied by a spinach, date & cranberry salad with an orange vinaigrette
Taco spread - traditional Mexican tacos served with an array of traditional salsas
Hot honey chicken salad served with freshly baked ciabatta
Appetizer
Arugula, tomato, mozzarella wrapped in prosciutto drizzled with a sweet balsamic glaze & hot honey labneh topped with marinated olives served with seed crackers
Tempura baby squid served on Romesco sauce & white wine steamed mussels served with garlic toasted baguette
Various gyoza & bao buns served with a variety of dipping sauces
Crab cakes topped with garlic aioli & ceviche served with crackers
Crostini platter - an array of carefully curated crostini
Parmesan arancini served on a bed of basil pesto
Rosemary focaccia & crudités served with a sun-dried tomato dip, whipped feta dip, and an olive tapenade
Dinner
Herb-crusted rack of lamb served with pomme purée, herb oil, roasted carrots, mint gel, topped with a herb tuile, accompanied by a spicy citrus salad
Crispy baked fish served with steamed asparagus, pea purée, chive beurre blanc topped with a crispy onion nest, accompanied by a cucumber, dill, radish salad and a lemon vinaigrette
Miso maple duck breast served with miso egg noodles, stir-fried vegetables, charred bok choy, accompanied by a mango, papaya salad with a lime dressing
Jerk chicken thighs and ribs served with rice & peas, grilled plantain, mango pineapple salsa, accompanied by a peanut slaw
Seared scallops served with lemon risotto, parmesan dust, lemon foam, accompanied by a watercress, pear, goat cheese salad with a pomegranate dressing
Ribeye steak served with chimichurri, assorted grilled veggies, garlic purée, garlic bread, accompanied by an apple, walnut, cranberry salad with honey mustard dressing
Lobster linguine with butter-poached lobster, fresh pasta, lemon garlic & white wine sauce, parmesan crisp, herb oil, accompanied by a parmesan salad with topped with toasted pine nuts and an italtian vinaigrette
Dessert
Honey pannacotta served with herb-infused honey, fresh figs, almond biscotti crumble and honeycomb
Deconstructed lemon posset served with fresh berries, lemon curd, candied lemon, shortbread crumble and meringue shards
Apple & cucumber sorbet served on a bed of ginger crumble topped with mint glass and edible flowers
Coconut rum cake topped with toasted coconut a drizzle of rum caramel, coconut gel, and a coconut tuile
Crème brûlée with sugar-coated berries and berry gel
Malva pudding served with homemade vanilla ice cream, sticky caramel and apricot gel
Traditional tiramisu topped with finely chopped dark chocolate