Rates Per Week
Crew Profiles
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 2024 to 2025 | Inclusive | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
| Summer 2025 | Inclusive | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
| Winter 2025 to 2026 | Inclusive | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 |
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: Scuba Doo is located in West End, Tortola
Hazel was born in Medellin Colombia and shortly after his family moved to the coastal Caribbean town of Capurgana, where his love for the ocean and the environment was curated. He spent his days freediving, spearfishing and spending time with the local fishermen.
He was homeschooled by his mother, and after studied statistics at the University. After two years at the University his economical conditions changed and he had to return to his coastal town. This was the point at which he started perusing his maritime career. From this moment he knew he was going to leave Colombia and travel the world.
He started working with local tourism, taking guests on day charters. He did this for three years, saving every penny to be able to apply for his passport and prepare for leaving the country.
He soon found a couple of cruisers who were sailing from his town across to Panama. With no concrete plan he jumped onboard and went to Panama looking for his next opportunity.
In Panama he found his first job, initially helping in the yard. Later moving on to the role of deckhand and chef. During this time he was able to get his 200T Yacht Captain license in Panama.
Covid hit and the industry abruptly closed, forcing Hazel to seek another opportunity. This was when he started working for Sea Shepard conservation society. During his three years there he participated in many campaigns protecting marine life and doing scientific research around the west coast of Mexico. As well as multiple yard periods, strengthening his maintenance skills.
After almost three years at Sea Shepard Hazel decided he needed a change of scenery and travelled to the Caribbean to pursue his career in Chartering. He has spent the last two seasons in the Caribbean as a Captain building experience and fine-tuning his charter skills.
During this time Hazel & Yah Yah met working for the same charter company and bonded over the fact that they are both very thorough and hard workers. Their relationship blossomed and they soon started working on the same vessel. During their first vacation together they travelled to 12 countries in order to complete their Yacht Master Offshore and Dive masters together.
Yah Yah was born and raised on a self sustaining farm in the beautiful region of Cape Town, South Africa. She practically grew up in the kitchen with her nanny by her side giving the much needed supervision.
From making cheeses to processing meat, from pickles to preserves there is nothing that Yah Yah can’t make from scratch. Selling baked goods from the age of 6 at the local farmers market, cooking has been apart of her life since the very start.
Her love for the ocean was certainly sparked by the fact that their family farm bordered the coast. She was able to harvest fresh seafood directly from their property and spend her days on the beach cooking her harvest on the fire.
Captain Hazel Ochoa
MARINE QUALIFICATIONS:
PADI DIVEMASTER
RYA YACHTMASTER OFFSHORE WITH COMMERCIAL ENDORSEMENT
STCW 95 – 2020
ENG1 – EXP JAN 2026
Chef Jacolet (Yah Yah) Van Eeden
QUALIFICATIONS:
STCW 95 – 2022
ENG1 – EXP AUG 2024
RYA Yachtmaster Offshore with Commercial Endorsement
PADI Dive Master
FOOD SAFETY AND HYGIENE II
Crew fully vaccinated
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Hazel Ochoa | Colombian | 1992 | English, Spanish, Afrikanns |
| Crew | Jacolet (Yah Yah) Van Eeden | South African |
2024-25 Season Captain
Hazel Ochoa
2024-25 Season Chef
Jacolet Van Eeden
Amenities
Electronics
General
Leisure
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!
Additional dives $50 per dive per person.
Other Specs
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
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
Accommodates 8 guests in 3 queen, 1 full with 3 ensuite heads w/ enclosed showers.
Crew will take port aft cabin
SAMPLE MENU
Designed by Chef Jacolet
BREAKFAST
Served with a selection of Tropical Fruit, Yoghurt, freshly baked Bread & Homemade Granola
Selection of mini Homemade Pastries (Pain au chocolate, Croissant, Apple turnover) / French Omelette with filling of your choice / Sausages
Soufflé Pancakes served with a Nutella sauce / Crispy Bacon / Cheese & Chive Scrambled eggs
Eggs Benedict served with Smoked salmon & Avocado
Spanish Omelette served with Salsa de Tomate / Pepper Sausages / Pan De Kastila
Painkiller French Toast served with Caramelized Pineapple & a Rum Caramel / Crispy Bacon / Scrambled Eggs
Crepes served with a Blueberry compote / Cheese & Meat board / Soft boiled eggs
Fried egg served on an English muffin / Hash browns / Breakfast Sausages
LUNCH
Tuna poke bowls – Sushi rice, Nori, Edamame beans, Radish, Cucumber, Purple Cabbage, Carrot & Mango served with pickled Ginger, Wasabi, spicy Mayo & Wakame
Taco bar – slow cooked Pulled Pork, Cajun Shrimp, Salsa Tatemala, Pico de gallo, Caramelized Corn, Shredded Cabbage, Sour cream, Guacamole, Cheese, Jalapeños, Olives, Corn & Flour tortillas
Grilled Peach and Burrata salad served with grilled Chicken & a Yuzu dressing.
Build a burger to your liking – homemade bun, 200g pure Beef patty served with the toppings of your choice / side of Fries & Coleslaw
Malaysian style Shrimp Pad Thai topped with crushed Peanuts & a wedge of Lime
Greek inspired lunch – grilled Chicken Souvlaki, Balsamic grilled veggies, freshly baked Pita served with Hummus, Basil pesto, Tzatziki & a Greek salad
Quiche Lorraine served with a French Bistro salad
SUNSET SNACK
Mezze – Rosemary roasted Flatbread, Marinated olives, Babaganoush & Hummus
Sushi – wide selection of raw & tempura Sushi rolls
Cheesy Loaded Nachos – served with Sour Cream, Jalapeños & stuffed Spanish olives
Mediterranean Crostini Platter
Surf & Turf – slow braised Pork Ribs served with sweet spicy BBQ sauce & Coconut shrimp served with lime oil
Charcuterie
Lemon whipped Ricotta – topped with Paprika roasted Chickpeas
DINNER
Orange & Coconut Marinated Grouper served with sweet Coconut Rice, Mango salsa, Avocado Mousse, crispy Plantain & Cilantro oil
Freshly made Linguine Pasta served with Butter poached Lobster & topped with a Parmesan crisp
Rack of Lamb served with creamy Mashed potato & Chimmichuri
Pepper crusted Fillet Mignon served with fondant Potatoes, blanched Brocollini & a Red wine reduction
Pan seared Duck breast served on a bed of Moroccan Style Cous Cous & a Orange Hoisin Glaze
Dry Rubbed Pork Loin served with Pepper stuffed Butternut Squash, Grilled mushrooms & a Honey Garlic sauce
Caribbean styled Jerk chicken served with Rice & Peas and a side of Peanut Slaw
DESSERT
Chocolate Soufflé
Key Lime pie
Tiramisu
Pussers Rum cake served with a Rum caramel & Ice cream
5 Layer Death by Chocolate cake
Crème Brûlée
Homemade Mango Sorbet
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